How To Clean Pampered Chef Stoneware Baker

I originally wrote a quick (and somewhat rambling) mail well-nigh this topic dorsum in 2007. I updated a tiny picayune sentence at the end to say "hey, I still own these and nonetheless clean them this way" in 2009. And now, another update for 2022. SAME pans and I notwithstanding clean them the Same mode.

To make clean stoneware, Pampered Chef instructions say not to apply soap and water on your stones. You utilise the piffling plastic scraper they transport with the rock to scrape off any food, only soap will remove your seasoning which gives information technology the non-stick surface yous piece of work and so hard to give it when you first purchase it.

My stones 'alive' in the oven at all times, fifty-fifty though they are not existence used, they are ever 'clean' and ready to be used from the high heat merely of class, they are dark from seasoning and use.

This is probably what your stones look similar too - if yous truly are a cook/baker and use them, and didn't just purchase them for looks. And although my stones are sometime enough, and well seasoned enough that I exercise actually utilise lather and water to quickly clean them if I've made something like fish on them.... for real cleaning, I however use my self-cleaning oven bicycle to make clean the stones.

Yes... to clean them, I simply keep them in the oven when I clean it. The stones are left in the oven, the oven is set to run i of it'southward automatic self-cleaning cycles (in which it cleans itself with high heat) and my stones come out looking brand new.

*updated to answer the question in comments: NO steps missing. Cocky cleaning ovens clean spilled food and grease using high temperatures to burn it off. That's what cleans your stones. The high temperatures burn down off the food and spills. When you take them out subsequently the cocky-cleaning bike they may have a thin layer of ash to wipe off depending on how dark and 'used' your pans were.

Before cleaning: a typical, well and often used baking stone right before I clean information technology

After i cocky-cleaning cycle in the oven.

Am I telling y'all to clean your stones like this? Nope. Y'all tin can make clean them any way that feels best to you. But I've had readers contact me request me nigh cleaning my pizza stones and this is how I exercise it.

These are the same two stones I bought in 2005.

UPDATED: This post is from 2007, updated in 2009 and now over again in 2022 every bit I had a corking question from Joy in the comments regarding finding her old stone in storage and information technology having mold on it.

First off; I have no dubiousness Pampered Chef would tell you non to utilize information technology, as they legally don't want y'all to do anything that could possibly come up dorsum and harm them in any manner. Information technology's the globe nosotros alive in today. Having said that, of form I will say the same thing; you have to do what you feel comfortable doing. I tin can't tell you what to do but I can tell you what I would do personally.

First off; Yes

would try to clean it and use it. Here is why; mold is easily killed by either bleach or heat.

Yeasts and molds are heat sensitive and destroyed past heat treatments at temperatures of 120°F - 160°F. They are also killed past bleach. Considering the oven cleans at 500°F and the unabridged stoneware is completely 'baked' at 500 all the way through and no moisture is left after three hours in a 500°F oven, I (personally) would exist comfy doing and so.

If information technology were me (and this is just me speaking for myself) I would scour it clean with a scrubby. I would then launder information technology in hot, soapy h2o that I've added a strong dose of bleach to. (I love using a bit of bleach in my dishwater anyway; my Grandmother e'er did this until the 24-hour interval she died at 94 yrs onetime, my begetter does, and I do too.) I would let it dry at least overnight because y'all don't desire extra moisture in the stone to expand in a hot oven and crack information technology - and then I would clean it when I cleaned my oven like I did in the photos higher up (and similar I do every time I clean my kitchen oven).

After that your stone volition need something fatty baked on it to season it again merely simply blistering something greasy/oily like store bought canned croissant rolls is normally enough oil to re-flavor it.

If yous bleached it and baked it at 500 degrees and still didn't feel comfortable with it, so you tin toss it.

UPDATE: It'due south at present October of 2015 and I Withal HAVE AND Utilize THESE Same PANS.
Yes. Same pans. They are now almost 11 years one-time - used often - and cleaned in the self-cleaning oven most one time or twice a twelvemonth. I never need to 'season' them - even when they come out of the self-clean process and are back to clear greyness rock - I tin can broil on them immediately and cipher sticks as they've been used for so many years.

**Note - if Y'all are non comfortable cleaning your stones this style, then please don't do so. This is just how I exercise it - and have cleaned them this fashion at least twice a year for over a decade and will keep to practise and so equally long as I own them. But I'm not telling anyone else to practise it this style. Merely sharing what works for me and I'm glad that years and years (and years) ago I got this tip from someone else.