Discussion in 'The Think Tank' started by daisy1, Mar 14, 2019 at 1:10 PM.
What is every ones method to this madness on new stones. How are you seasoning your NEW stones ??
While you don't have to pre-season most stones these days, you can speed up the natural process by:
Wipe the new pan with a wet cloth (no soap)
Dry in oven (low heat)
Apply a very light coat of neutral vegetable oil with an old towel (I find paper tends to snag on new stones)
Bake on med-high (400) as you would a cast iron pan (but not upside down).
Once the stone is seasoned, you'll find things don't stick as badly (or at all). After normal use, just wipe the stone with a wet cloth (if soiled) and use a gentle utensil for scraping off anything that might stick (it should pop right off).
This question is for commercial bakers pride stone ovens, not residential oven stones
The procedure is the same