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So I have a soaking wet pizza stone...

I'm new to the whole pizza stone thing. We had some baked on crusty bits that had been there for a few days. So I thought I would soak it to soften them to then scrape them off.

Okay, so this was clearly the worst thing I could have ever done. Glad I checked online before I popped it in the oven. Now what? How do I dry it out without cracking it? Any ideas?

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  1. I'd blot what I could with toweling, and then place it on a flat rack over a half sheet pan, if you have them. You can improvise with another type of flat rack and pan. If you don't have them, roll aluminum foil into tubular shapes and create a rack. The idea is to lift the stone off the counter or pan, and let it air dry. Even a cool over rack will work if you remove it from the oven. No trick, just air dry it. It may take days. You can help it a bit by putting it out in the sun. I would avoid heating it the oven, as forcing the water out by heating at a high temperature may weaken the stone unless it is a very thick and substantial stone. Any flaws in the stone might crack so just be patient. All is not lost.

    1. If you're not planning on using your oven for a few days, I would just set it on the rack and leave the oven ajar. Can't imagine it won't dry out in that amount of time. First, you might want to leave it on big terry cloth towels overnight.

      2 Replies
      1. re: escondido123

        Thanks both Escondido123 and RGC1982. I'm not planning on using it any time soon, and am perfectly fine with not using it until all the water has evaporated. I'll give it a week or two, out of the oven, on a baking rack (to give it 360 x 360 air)

        1. re: fitzpeters

          Heresy that it may be, I wash my pizza stone every time I use it. Let it dry and continue to use it. It's easily 15 y.o. with no ill effects.

      2. Putting the blast from a fan would help with the evaporation too.

        1. Low oven set on proofing temp. Water doesn't turn to steam until 212 degrees, which is way above where you'll be. Should dry in no time.

          1 Reply
          1. re: tommy

            Thanks Tommy. Your point about the steam is spot on and makes me confident about doing this. I think my lowest setting is 200 degrees; I might put the oven on at 200 degrees then turn the oven off, turn on the pilot light and put the stone in with the fan on.

          2. I had bread stick to my pizza stone too. I soaked it to get all the bits off. I don't know why it was the 'worst thing' you've ever done since some stones *require* you to soak them before their 1st use. As for drying, put it in the oven w/out the power on. Or, stand it up in a dish washer. Or stand it up in that space between your faucet and the wall. The water will evaporate.

            2 Replies
            1. re: pdxgastro

              No stone that I have ever purchased required me to soak it.

              1. re: tommy

                I've read from different sources that you should thoroughly soak stone bowls before first use and have also heard the theory (applied to clay pots as well) that soaking right before each use allows the food to cook better due to steam that will then be released/seep out during cooking?

                Never figured out how to reconcile that with the cracking problem and the caution against soaking pizza and raclette stones made of the exact same material! (e.g., graphite)