i guess i should have said he sometimes uses parchement paper when the
cookies are particularily high fat, Lee
"Janet Wilder" > wrote in message
b.com...
> On 9/10/2011 9:14 PM, Cheryl wrote:
>> I bought a Pampered Chef baking stone, first stone I've ever owned. I
>> only bought it to support a sales drive my niece was doing for a party
>> otherwise I wouldn't have bought one so expensive. But it sure is nice.
>> Much bigger than I expected at 15". Nice handles for lifting. Is there
>> any reading for how to use these things? The only instructions I got
>> with it said to season it with cooking spray or cook things like high
>> fat refrigerator biscuits for the first few uses. Not to use soap or
>> dishwashing liquid, and of course, not dishwasher safe. Other than that
>> it just says to scrape off any food but how do you clean it? I don't
>> even own any cast iron so I don't get the concept of how to clean
>> something that you can't use liquid detergent on.
>>
>> I also noticed the instructions said to use it only if you can cover
>> most of the surface with food. Are there any good tips out there for
>> what you can use a 15" baking stone for other than a large pizza? Thanks.
>
> I use my pizza stone for baking challah. I have been using pizza stones
> for years as they helped make an RV propane oven work better and I never
> heard of seasoning them with anything. Of course, mine were cheapies from
> Kitchen Collection and not elegant ones from Pampered Chef <g>
>
> I solve the problem of cleaning it by putting a silpat on top of it.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.