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Aug 31, 2006 12:11 PM

Cleaning Pampered Chef

I got some Pampered Chef stone pieces at a yard sale and they are pretty discolored from use. Is there any way to clean them to get the discoloration off and if not how should I clean them anyway. Thanks, Mary

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  1. I had some old stoneware stored in my shed and they got gross. I put them in my overn on self clean and they came our perfectly.

    They are supposed to "season" with wear and should develop a deep brown color over time. But you should still clean off the "seasoning" from the prior user.

    3 Replies
    1. re: AmblerGirl

      I have them in the oven now. What a great idea. I think you are right and this will work great. Thanks very much.

      1. re: maryhart

        I have heard of others doing this, but the extreme heat could damage your stone, just FYI. It could cause hairline cracks which you may not see, but eventually right in the middle of using your stone to cook something, it may crack due to having these little cracks beforehand. It may NEVER do this, but I thought I'd give you a heads up. I own TONS of stones and love 'em!! :) I never used stoneware until becoming a consultant over three years ago and I'm a convert now. :)


        1. re: pamperedbecky

          Stoneware is fired in a kiln at 2000 degrees when it is first made. Your self-cleaning oven cycle shouldn't damage a stone. If there were any small hairline cracks that were in it before the cleaning process, they may come through the self-cleaning cycle. But they will eventually, and better yet with no food on it, than if you were actually baking/cooking something in the oven.

    2. FYI, the Pampered Chef people say you are not supposed to use dish soap on your stoneware, however, anything that is greasy will not come off with just water. I have always wiped down my stoneware and I do not taste soap, as they would lead you to believe. Naturally, you should not soak the stone in soapy water but a quick run of the soapy pad cleans it just fine.

      1. Don't worry about the discoloration. They're supposed to be that way because they have been seasoned -- Like cast iron skillets. Also, like cast iron skillets you don't wash with soap or the soap will adhere to the seasoning and your food will taste like soup. You want it seasoned because it will cook better and be easier to clean and food won't stick. If you to to Pampered Chef's website, you can look up information on the stoneware and you can e-mail them any questions.

        For those whose stoneware has become too oily or greasy, make a paste with baking soda and water, apply to stone and leave over night. Then wash off in hot water. You can use those sponges for the non-stick pans and/or a kitchen brush - just no soap.

        1. You are not "lead to believe" that you should not wash stones in soap. You should not wash stones in soap because stones are porous. They will over time absourb the soap and transfer the taste to your food. You may not taste the soap in meals that are rich, greasy and full of oils. However, if you are cooking thing light and not rich in flavor like sugar cookies you will eventually tast the soap. To deep clean the stones make a paste with baking soda and water. For light cleaning leave the paste on a few minutes then wash off for deep cleaning leave do right before bed and leave on over night. FYI- This paste techinque is EXCELLENT for your stainells steel appliances, as well. The tech from Sears showed me this trick and I've been using it ever since. I amazed my husband the first time I did it. Use your fingers to scrub on the paste and use a wet sponge to wipe off. You will need to polish up with a dry cloth but, you stainless will SHINE!!!! Back to the stones. All stones come with a little brown tool to scrape clean. They are in the catalogue for $1 (I think you get a couple of them for that). I prefer the Easy Scrubber for $8.50 which has a scrub brush and on the back of the brush the head is shaped like a scrapper it has a handle and you get more leverage plus, you can use it for all dishes. The more discolored you stone the better seasoned it is. You want it to get dark because it will become a naturally non-stick surface the darker it becomes. I have seen them black and black is good! If you ever want to test why you should bake on a stone bake sugar cookies on a stone and then on another type of cookie sheet. We did this at a cookie exchange party and the ones on the stone never browned on the end they were perfect color all the way through. The ones on the other sheet the ends would get golden. The 13 of us there were all hooked! Also, you should know drastic temperature changes can crack you stone. Place thawed meat and pizza on the stone to bake. If you place frozen pizza or meat and then place in the hot oven they could crack. Any consultant can email a use and care fact sheet on them if you ask.

          1. Okay...I called my Pampered Chef neighbor. She said that black is NOT good. The stone is still safe to use, but the blacker they get they loose the great stone properties that made you purchase it to begin with. A black stone is more like cooking on a piece of enamel.
            She says that stones and all kitchen products get that sticky yellow build up and it is called lythecin (spelling??). It's from man made food ingrediants. To clean your stone deeply do it when you feel it getting sticky...then mix baking soda, SALT and water to a tooth paste consistancy. Let it sit on the stone and then scrub and rinse with hot water. The trick is to get them when they first get sticky.
            I do it and it works great. I had to call her because I could not remember the name of the sticky stuff.

            1 Reply
            1. re: cookscorner

              I know... this is a 4 year old post... but thank you for the baking soda-salt past recipie! I ordered a loaf pan off ebay and it was supposed to be new. And it doesn't look like it has been used, but it had an oily stain on it and I have no idea what it could have come from. I am worried it may impart some bad taste on the food. Your tip took most of it out.