Q&A for How to Season Pampered Chef Stoneware

I would recommend trying hot water and baking soda, or hot water and white vinegar. Either method shouldn't hurt, you'll just have to re-season.

Absolutely. All stoneware baking dishes, trays, and round stoneware need to be seasoned. That's what makes them wonderful to cook with.

Use very hot water to clean it, but do not use soap. Then you can season it, and any old germs will be cooked away.

No, most residential ovens upper temperature during the clean cycle does not exceed the temperature specifications of your stoneware. Season your stoneware again and you can continue use.

Season it again and in the future don't put it in the dishwasher, just wash it in the sink with hot water and a clean non-fibrous rag. Most importantly use your stone often and create some delicious food for your family and friends.

Yes, you can, but I don't recommend leaving it in there when you are cooking other foods.

It is best to cook high fat items after the initial seasoning. Best results will come as the pan darkens.

Season it before baking with it, according to the instructions above. It states that spraying it with an aerosol non stick spray is NOT recommended as it can leave the surface sticky.

You need to wash it using hot water and a little soap, then season again. This time use less oil. If you use excess oil when seasoning stoneware or cast iron, it will result in "sticky" pans.

No, it is not normal for the lid to rock back and forth on your baker and fit unevenly. You should exchange it.

Yes.

No, it does not ruin the material. As long as you thoroughly wash it with a hard bristled brush or sponge, it will be okay. Then season it.

I have done this in a conventional oven, and it's perfectly fine.

Yes, you can! But only use a little; the flavor is quite strong, but a lovely alternative.

I put foil over my Pampered Chef casserole dish all the time when it is in the oven, and I've had no problems whatsoever.

You should not remove the darkened edges from a pizza stone. Just scrape off the pizza stone with a plastic scraper or wooden spoon. The darkened part is helpful in the cooking process.

I have washed my bar pan with soap when any sticky residue seems to be forming in the corners. I use a vinyl scraper first and then a firm scrub brush with a little soap. I don't use as much as if I were washing dishes normally, though. A little dab is all it needs. Then rinse thoroughly and re-season if necessary.

It is not recommended. You should only bake on it.

Your stoneware will take on seasoning naturally over time. There no rule saying you have to season. Our first bar pan was seasoned with use over time and it has an amazing non-stick coating on it now.

Wash it with detergent and bake it just by itself the first time. Baking soda helps obliterate gems, and so that will defiantly would have helped. Sounds like you've done a good job cleaning it already though.

Start cooking on it with something like crescent rolls, or something else that has a high fat content. The grease from the high fat foods will season the sheet for you, as well as providing a tasty treat at the end! Be sure to wash the sheet before baking.

It is okay but the unfilled holes can sometimes cause uneven baking to occur, so it can be helpful to pour a little water into the unused holes.

This article uses vegetable oil. You could use olive oil if you wanted to.

Have you washed it with soap? Most forums say to never use soap on stoneware because the soap taste will pull through.

There is no need to use soap, just scrape off what you can and re-season.

A pampered chef casserole should be heat-safe to 450 Fahrenheit and is oven safe.