Just bought the stone. How would you suggest I season it so that becomes nonstick faster? I made some rolls and they stuck to it. Nonstick spray?
936024
Make sure the stone is hot by pre heating for one hour. Lay down some corn meal or Durham flour on the stone and immediately place your rolls on top. Do not use sprays. If all else fails use parchment paper. I place a piece of parchment paper on a pizza peel and place my very thin dough on the paper. The paper allows the pizza to slide off the peel without changing shape. Also it is easy to get under the pizza to turn it half way through. Never had a sticking problem.
936025
The other answers to this question are correct. Make sure that the stone is very hot. Depending on what you are coming, use corn meal on the stone. DO NOT use a non stick spray on the stone.
936026
Definitely don't use nonstick spray! I just use parchment paper between the stone and whatever I'm baking. If you want to try and season it just use a LOT of cornmeal.
936027
HiI've had stones for years and have never "seasoned" them. What I do is I have a wooden "peel" that I sprinkle wondra flour on (some people use cornmeal) and then I put the stuff to be cooked on the wooden "peel" and let it slide off onto the stone that has been heated to the maximum temperature already. The Wondra flour acts like ball bearings so that they slide onto the heated stone. Nothing has ever stuck on the stone except maybe some overrun of cheese when I do pizza. Are you preheating your stone?
936028
If you are looking for a stone that "seasons" (becomes non-stick) like a cast iron skillet...then you are looking for a Pampered Chef stone.
936029
I always use corn meal under my pizzas and have had good luck on them not sticking.
1514721
Mine began to chip non-stick finish after only a few uses. Don't remember if I threw it away or sent back for refund. To season pan, pour a tablespoon vegetable oil in pan and spread fully with a paper towel.
1004350
When I received mine, I immediately seasoned it with mineral oil. I only have to rinse it with water, and dry immediately.
1535386
I don't season it every time. At first you may need to, but the seasoned surface becomes quite resilient over time (from cooking as mush as repeated seasoning), and usually I just wipe out the pan, leaving a little oil in it, and then "scrub" it with kosher salt and a wadded up paper towel. A well seasoned pan has the best non-stick surface there is, and it really doesn't take that much maintenance once you've established a good surface through use.
1672259
First I put the crepe pan in the kitchen sink then boiled a pot of water. After the water boiled I poured it slowly all over the pan (round part, not the handle) and you can see the bees wax coating coming off. I repeated this 2 times then I scrubbed the pan with hot soapy water and towel dried. To season it I put it on my stove (electric) and turned the heat on low and let it warm up. After it got warm I put a thin coat of lard on it and turned the heat off and let it cool. After it cooled I wiped it clean with paper towels then I repeated this 4 more times. After this it became the best non-stick pan I ever had. I cook crepes on it as well as eggs, tortillas, and bacon. The bacon will stick to it a little as all protein will at first but over time it will not. I don't write reviews often but I have to say that this pan and all DeBuyer Mineral B pans are the very best on the market and they truly are "non-stick" if you treat the right. I plan on adding more to my collection very soon. Hope this helps you out. ***IMPORTANT NOTE*** YOU DO NOT HAVE TO CRANK UP THE HEAT ON YOUR STOVE. THIS PAN CONDUCTS HEAT VERY WELL SO HEAT THE PAN ON LOW UNTIL YOU KNOW HOW FAST THE PAN HEATS ON YOUR PARTICULAR STOVE.
1556329
After it's baked let it cool then you can paint it with enamal paint. Not all clear sprays are safe to use. Clear sculpy is good; you have to brush it on.
1941605
Did you season it first with some spray Pam etc.. a high heat oil like canolla. it fills in the irregularities in the surface. Also since you have used it already try using Pam first for a while. When cooking do not put your heat as high as you did for your old pans For Cleaning: wipe out with a paper towel when still warm not hot with warm soapy water. Do not immerse in cold water when hot
979399
I seasoned it like a normal cast iron pan. Lightly coated with vegetable shortening placed in the over at 425 degrees for 45 minutes and then let it completely cool. I repeated this at least 10 times in 2 weekends. And the pan still was only marginally "non stick".
1480217
Don't use the spray, just use good old Crisco or perhaps vegetable oil and brush it on with a silicone brush. The sprays tend to stick to non-stick surfaces.
1125644
Just wash with soap and water before using. No need to season. Nonstick surface is perfect.
933175
I've been having good results by using vegetable cooking oil for my kitchen knives. Additionally I rinse several times during sharpening to keep grit down. It's a cheap stone so I don't care if the oil breaks it down or anything.
5260
In my experience, I have have to use a non-stick cooking spray. Butter has not worked well.
1129989
Fill it past the second tier (level to the start of the third tier upside down of course) the butter flour approach for non stick is better then using non stick spray I tried both and my tiers were more defined and looked better under fondant.. When it comes to backing times I can't recall how long. Try 350 degrees F for 15 min check the center and add on time as you check it so you do not burn it. Let stand outside oven cool for ten mins then place a pan under and flip they should quick release. Sorry about the timing maybe someone else can be more helpful there. Good luck!
14948
Oil is best but water with drop of dish soap will work. It's a decent stone.
1140824
I bought mine to replace a cloth I'd had for years. I just scraped it with a flat blade, added a bit more flour, and scraped it again. Then I store it covered with paper towels, wrapped around the rolling pin and stored in a clean plastic bag. But if you're rolling out spicy dough, you might want to wash it with warm water and gentle cycle. Btw, I also bought the non-slip product to place the pastry cloth on...and roll it along with the whole thing. I love the non-slip thing as the cloth stays put!
959583
I tried to Google for help, and found some discussions but no definitive instructions - 1. Good cleaning with warm/hot water. 2. Cracking the stone bowl seems to be a real concern, and I can see the possibility with fast uneven heating of the bowl if it has a crack in it already. 3. No seasoning is necessary as with the cast iron cookwares.
802500
I've never seasoned a pizza stone. What make the pizza not stick is a thin layer of cornmeal layed down when placing the pizza on top when making pizza