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How to clean caramel from pizza stone?

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relizabeth Jan 29, 2013 06:28 PM

I foolishly let my pineapple upside down cake drool on our pizza stone. And now it is smeared with caramel. I scrapped as much off as I could, while melted (and ate it). But how do I deal with the rest?

Thanks!

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  1. r
    RNcooks RE: relizabeth Jan 29, 2013 06:31 PM

    Hot water and a scrubber or plastic pizza stone scraper. By the way, I have almost always used dish soap to clean my stone and have never had a problem. I just don't soak the stone in water.

    1. sunshine842 RE: relizabeth Jan 29, 2013 10:22 PM

      and if that doesn't work, let it cool, then scrape.

      I use a paint scraper/putty knife for the really stubborn stuff.

      1. pdxgastro RE: relizabeth Jan 30, 2013 07:48 PM

        Or you could try heating it in the oven with the caramel side down and put a cookie sheet under it to catch any drips.

        1. i
          Isolda RE: relizabeth Jan 31, 2013 11:23 AM

          Caramel dissolves in water, and it does so pretty quickly. The best way to get caramel out of anything is to just soak it in water for 15 minutes or so. No scrubbing or scraping needed.

          2 Replies
          1. re: Isolda
            sunshine842 RE: Isolda Jan 31, 2013 11:31 AM

            the problem lies in soaking a pizza stone -- usually considered a big no-no, as the moisture trapped inside can lead to cracking or breaking, and trapped moisture steams your food -- and you use a pizza stone specifically to make a crispy, *dry* crust.

            1. re: sunshine842
              JK Grence the Cosmic Jester RE: sunshine842 Jan 31, 2013 07:33 PM

              I would imagine that putting the stone in a low and slow oven overnight should dry it with a minimal risk of cracking.

          2. breadchick RE: relizabeth Jan 31, 2013 06:36 PM

            Blow torch it? When the sugar burns up, you can probably scrape it off. Just a thought.

            1. ScubaSteve RE: relizabeth Jan 31, 2013 11:58 PM

              I run mine through my oven's self-clean cycle when stuff like this happens.

              1. sunshine842 RE: relizabeth Feb 1, 2013 06:38 AM

                and don't worry too much, by the way, if it leaves a spot -- a well-used pizza stone will develop a black patina over time -- and you WANT it to do so -- that black patina is nearly non-stick.

                1 Reply
                1. re: sunshine842
                  cumquott RE: sunshine842 Feb 1, 2013 05:41 PM

                  I been using my stone for 20+ years and it is BLACK and SLICK. I scrape the nasties off with a dough blade.

                  But wouldn't that black coating prevent it from drawing moisture out of a pizza crust? I'm assuming that drawing moisture out is a Good Thing.

                2. twyst RE: relizabeth Feb 1, 2013 05:47 PM

                  Id just crank my oven up full blast and carbonize it, then scrape off the ash.

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