How To Clean The Pampered Chef Pizza Stone

I originally wrote a quick (and somewhat rambling) postal service about this topic back in 2007. I updated a tiny petty sentence at the end to say "hey, I still own these and still clean them this way" in 2009. And now, another update for 2022. Aforementioned pans and I all the same clean them the SAME mode.

To make clean stoneware, Pampered Chef instructions say not to utilize soap and water on your stones. You utilise the footling plastic scraper they transport with the rock to scrape off any nutrient, simply soap will remove your seasoning which gives information technology the non-stick surface you work and then hard to give it when you first purchase information technology.

My stones 'live' in the oven at all times, even though they are non being used, they are e'er 'clean' and gear up to be used from the high oestrus merely of course, they are nighttime from seasoning and apply.

This is probably what your stones look like too - if yous truly are a cook/baker and utilise them, and didn't simply buy them for looks. And although my stones are old enough, and well seasoned enough that I exercise actually utilize soap and water to chop-chop make clean them if I've made something like fish on them.... for existent cleaning, I notwithstanding use my cocky-cleaning oven cycle to clean the stones.

Yep... to clean them, I simply keep them in the oven when I make clean it. The stones are left in the oven, the oven is gear up to run one of it's automatic self-cleaning cycles (in which it cleans itself with high oestrus) and my stones come up out looking brand new.

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

Before cleaning: a typical, well and oft used baking rock correct earlier I make clean it

After i cocky-cleaning bicycle in the oven.

Am I telling you to clean your stones like this? Nope. You can make clean them whatsoever way that feels best to you. Only I've had readers contact me asking me about cleaning my pizza stones and this is how I practice it.

These are the same two stones I bought in 2005.

UPDATED: This post is from 2007, updated in 2009 and now again in 2022 as I had a great question from Joy in the comments regarding finding her old rock in storage and it having mold on it.

Commencement off; I accept no doubt Pampered Chef would tell yous non to use information technology, every bit they legally don't desire you to exercise anything that could possibly come back and harm them in whatever way. It's the world we live in today. Having said that, of course I volition say the same thing; yous take to do what you feel comfortable doing. I can't tell yous what to do only I can tell you what I would do personally.

First off; Aye

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

Yeasts and molds are estrus sensitive and destroyed by heat treatments at temperatures of 120°F - 160°F. They are also killed by bleach. Considering the oven cleans at 500°F and the entire stoneware is completely 'baked' at 500 all the way through and no moisture is left after 3 hours in a 500°F oven, I (personally) would be comfortable doing and so.

If it were me (and this is only me speaking for myself) I would scour it clean with a scrubby. I would and so wash it in hot, soapy water that I've added a stiff dose of bleach to. (I dearest using a bit of bleach in my dishwater anyway; my Grandmother always did this until the twenty-four hours she died at 94 yrs erstwhile, my father does, and I do too.) I would let it dry out at least overnight because you don't desire extra moisture in the stone to expand in a hot oven and scissure it - and so I would clean it when I cleaned my oven like I did in the photos above (and like I do every time I clean my kitchen oven).

After that your stone will need something fatty baked on it to season it once more but simply baking something greasy/oily similar store bought canned croissant rolls is commonly enough oil to re-season it.

If you bleached it and baked information technology at 500 degrees and still didn't feel comfy with it, then you lot tin toss it.

UPDATE: It's now October of 2015 and I Even so HAVE AND USE THESE Same PANS.
Yep. Same pans. They are now almost eleven years sometime - used often - and cleaned in the self-cleaning oven about once or twice a year. I never need to 'flavor' them - even when they come out of the self-clean procedure and are back to clear grayness rock - I can bake on them immediately and zilch sticks as they've been used for so many years.

**Note - if YOU are not comfortable cleaning your stones this manner, then please don't do and then. This is merely how I exercise it - and have cleaned them this fashion at least twice a yr for over a decade and volition continue to do then every bit long as I own them. Simply I'yard not telling anyone else to do it this mode. Just sharing what works for me and I'm glad that years and years (and years) ago I got this tip from someone else.