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Oct 19, 2010 08:06 AM

Instructions on my new baking stone say NOT to season it?

I just bought a rectangular baking stone, made by Old Stone Oven, to replace the one that finally cracked after 6 years of regular use. I've always seasoned my baking stones (have a round pizza one that is nearly black now) and many instructions online for care of stones recommend it, but the insert that came in the Old Stone Oven box says not to season it, not to ever spray oil on it, and not to bake high-fat foods on it. This seems contrary to everything I've ever done with a stone -- can anyone tell me if this stone is different somehow? Or are there just differing camps out there? Or has it been wrong all along to season them?

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  1. Why in the world would you want to put burned fat on whatever you're baking on the stone? That is the only thing that putting oil on a stone accomplishes. I don't find the taste of burnt fat very appealing.

    People that tell you to oil stones often have you do stupid things like put whatever you're baking on it cold, and then put the cold stone into a hot oven. That shows a pretty basic failure to understand the purpose of a stone.

    the thing you've bought is a piece of cordierite ceramic. The only thing you need to do to it is wipe any dust on it off, and put it into your oven. No need to pour fat, goat's blood, or any thing else on it. No need to do some bizarre slow heating dance before you can use it. Just don't drop it or hit it with a hammer, and it'll last forever.

    3 Replies
    1. re: dscheidt

      I agree , Ive never heard of any requiring seasoning

      1. re: dscheidt

        Oh, but I've already done the slow heating dance and I just butchered the goat. You mean to tell me that was all a wasted expenditure of energy? Crap....

        1. re: BeckyAndTheBeanstock

          Well, the butchered goat is a good exxcuse for goat water stew! And black pudding!

      2. I've been baking with stones for 30 years, and no stone I have ever used required "seasoning". They all get black eventually whether you want them to or not. I've never even washed one.

        I don't know what they mean about "high fat foods" - the only thing I use my stones for is pizza and bread - but if you wanted to cook a "high fat food" on your stone, you could use a piece of foil to protect the stone. If it's really "high fat" you might have to crimp the edges up so grease doesn't get into the bottom of the oven. I don't know why you'd want to do that though and I don't know what kind of "high fat food" you would need to do this for.

        BTW, that's the same stone I have now, which has never been seasoned and rests in the oven as we speak, waiting for the next pizza, which should be soon as I just bought the pepperoni last night, LOL!

        3 Replies
        1. re: ZenSojourner

          Well, I think by "high fat" foods they're referring to cookies and pastries -- which I would NOT cook on a stone anyway, since generally speaking, browned, crusty cookies is not what I'm after....

          1. re: BeckyAndTheBeanstock

            Oh! LOL! See how my mind works! I would never consider baking cookies or pastries on a stone (for the very reason you cite). So my mind went to steaks and roasts, LOL! Which there's even LESS reason to cook on a stone (or more reasons not to), but since I don't cook meat that often, that sprang to mind as a possibility BEFORE the idea of cookies, which I already knew I'd never cook on a stone.

            Have you had a chance to fire the thing up yet? I heated mine up in a really hot oven before I used it just to make sure there were no lingering odors from storage/manufacture. I'd seen some people complain about that, but there was no problem with mine.

            1. re: BeckyAndTheBeanstock

              When my sons were teenagers, they used my stone to bake pizza rolls, frozen french fries, and other frozen snack type stuff so they'd be nice and crispy. Those were all 'high fat foods' and left an ugly mess on the stone, but I never thought anything of it.
              Just wipe it down and put it away. Easiest piece of cookware in the kitchen.

          2. Mines in mine 24/7....Also acts as a great thermal heatsink when doing a long roast...

            2 Replies
            1. re: chefwong

              Mine too! I don't do roasts much, but I don't have to turn my cookies halfway through anymore.

              1. re: chefwong

                I've seen that people leave theirs in the oven all the time, but I never have because I didn't know what the function was.
                Can you tell me more about it? I use the oven for lasagne and casseroles, mostly, since I use my cast iron dutch oven on the cooktop for most large cuts of meat.
                You mentioned when you do a long roast.. I am curious about that, too.

              2. I don't have double ovens so sometimes...when it's just crazeeeeee, I do need to take it out to fit 4 sheets at once...