A pizza stone is a flat, circular terracotta tile that feels rough to the touch when you first bring it home. That rough surface may cause dough and other foods to stick to the stone. Over time, your pizza stone will become "seasoned," meaning the stone surface becomes darker and shinier and less likely to stick to food. While the seasoning is a natural process, you can expedite the seasoning process for faster results and the full use of your pizza stone sooner.
Step 1
Spray your stone with an even layer of cooking spray. Spreading oil over the surface of the stone is a common seasoning method, but it can over saturate the pores in the stone, so the heat cannot be absorbed or distributed evenly. Cooking spray is much lighter and stops your food from sticking until your pizza stone has been seasoned.
Step 2
Position a high-fat food on the center of the stone, like crescent rolls, chicken or baked goods. These naturally release oil as they cook, making the surface of the stone smoother and shinier over time, without saturating the surface.
Step 3
Place the stone into a cold oven and allow it to heat up slowly with the food arranged on the surface. Allowing the stone to heat slowly ensures that it absorbs the heat evenly for better cooking and better seasoning. Cooking and baking with your stone is often the best and most organize way to expedite the seasoning process.
Step 4
Stop the process of applying cooking spray when the edges of the pizza stone become dark and the stone is smooth to the touch. This creates a naturally nonstick surface, allowing you to eliminate added fats to your cooking.
Tips and Warnings
- Wash your stone by removing the food, scraping off any excess crumbs or sticking food and then rinsing in warm water. Never use dish soap when cleaning your stone, as it can be absorbed by the surface, giving your food a distinctly soapy taste during future usage.
Things You'll Need
- Cooking spray
- Fatty foods
References
- Old Fashioned Living; Stoneware Savvy; Tamera Bastiaans
- "The Bread Lover's Bread Machine Cookbook"; Beth Hensperger; 2000
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