Mystik
- 148
I searched through the files and posts and found some nifty stoneware tips that I was thinking would be a handy cheat sheet for people new to stoneware. I am going to try and make up a flyer to hand to guests when they order a stone. Some of the tips I will give more detail for on the flyer than I have listed here.
Tips I have so far are:
If anyone has any other tips that they think a new stone user would find handy feel free to post them. And I thank everyone who previously posted one of the tips listed above, some of these things I never knew until I went poking around earlier today.
Tips I have so far are:
- Start the seasoning process by baking crescent rolls or another high-fat item
- Do not use the stone in place of a regular cookie sheet under pies, it may crack
- aluminum foil on the bottom of your oven will interfere with how the stone works
- use a baking soda and water paste every so often to clean the stone, it will also clear up any stickiness that may devlop
- avoid using aerosol spray oil, it will cause stickiness on the stone
- Should your stone be washed with soap accidentally bake a batch of crescent rolls on it and throw them out, they will absorb the soap
- Use the stone that is proportional to what you're cooking.Two thirds or more of the surface should be covered to prevent cracking
- Spread food out evenly on the stone, it should not be all clustered together
- Stones will not harbor bacteria or absorb soap
- Nver take a stone directly from the freezer to a hot oven, it needs to be thawed out a bit first
- Stones do not need to be pre-heated
If anyone has any other tips that they think a new stone user would find handy feel free to post them. And I thank everyone who previously posted one of the tips listed above, some of these things I never knew until I went poking around earlier today.
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