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.

The maximum temperature for a baking stone varies based on its type and quality. Most can withstand up to 500°F (260°C), but check your manufacturer's instructions for specific limits. To prevent cracking, preheat gradually and avoid sudden temperature changes.

Preheat your oven to 300°F (150°C). Lightly oil the stone with vegetable oil or melted shortening, covering the entire surface, including the edges. Place the stone in the oven for about an hour, then let it cool inside. Once cooled, wipe off any excess oil, and your stone will be ready to use.

Try removing the excess by gently scrubbing it with a mixture of baking soda and water or a mild dish soap. Use a soft brush or sponge to scrub the surface, focusing on areas with excess oil buildup. Rinse thoroughly with warm water and dry completely before using it again. If the excess oil persists, you may need to repeat the cleaning process a few times until the stone is clean.

Season them at least once a year to maintain their non-stick properties and prevent rust. Season them whenever you notice the surface losing its non-stick quality. Follow the standard seasoning process.

Yes, but make sure it is completely dry to prevent moisture buildup. Be mindful of the oven’s temperature settings if you plan to use it while the dish is inside, and remove it before preheating.

For new stone items, wash them with warm, soapy water to remove any residues. After drying, lightly oil each one with a paper towel to help season and create a non-stick surface. Check the manufacturer's instructions, as some items are pre-seasoned and may not require oiling before the first use.

Yes, it's a good idea to season it before using it for the first time. Seasoning helps prevent sticking and enhances the flavor of your bread. To season it, lightly oil the inside of the crock with vegetable oil or melted shortening, coating all surfaces. Then place it in a preheated oven at around 300°F (150°C), for about an hour. Let it cool completely before using it for baking bread to create a non-stick surface and improve your baking results.

To season a bundt pan, preheat your oven to 300°F (150°C). Use a pastry brush or paper towel to apply a thin layer of vegetable oil or melted shortening to the interior, ensuring you coat all areas. Place the pan upside down on the middle rack of the oven with foil or a baking sheet below to catch drips. Bake for about an hour, then let it cool completely in the oven. Wipe away excess oil with a paper towel, and your pan should be ready for baking.

It sounds like your tray might be seasoned from years of use, which is common with older cookware. To clean it thoroughly, try scrubbing it with a paste made from equal parts baking soda and water. Let it sit for a bit, then scrub and rinse well. You can also try using mild dish soap and hot water to cut through the grease. After cleaning, make sure to dry it completely to prevent any lingering moisture. This should help restore its performance and improve the taste of your food.

Residual oils or food particles may be burning on your stoneware. Try cleaning it thoroughly with hot, soapy water and scrubbing well. Soak it in a water and vinegar mixture to break down stubborn buildup. Make sure it's completely dry before using again to prevent smoke.