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Help me! My pizza stone got covered with grease!

So, about a year ago we bought a Williams Sonoma pizza stone and we love this thing! We use it all the time and it never leaves my oven. Well, my parents came to stay and my dad cooked a chicken...on my pizza stone!!! I know - I was so upset (and so was he when he realized what it was. He hasn't ever used a pizza stone before and didn't know what it was. He just figured it was in my oven so it must be safe to use.). It was totally my fault as I should have told him. Anyway, now it gets really smoky and smokes the house out if I use the oven. I really don't want to replace it. Is there anything I can do to save it? Thanks for your help!

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  1. You could scrub it really well, then let it dry for a really long time, but I don't think that will do the trick. It sounds like the fat is baked in pretty well.

    If it were my stone, I'd try heating it for a long time on the grill, see if that burns the smoke out. It won't kill your stone, nor hurt it in any way. While you're at it, make it a pizza party? No sense wasting all the hot goodness of a stone.

    2 Replies
    1. re: DuffyH

      If you heat it on the grill, just be sure to have it *on* the grill already when you turn it on. Learn from my mistake :)

      My pizza stone is a bit greasy, since I leave it in the oven too, though I wouldn't cook a chicken on it! I think you'll be able to get it back to usable condition with a bit of effort.

      1. re: DGresh

        Yikes! And duly noted, thank you.

    2. I wash my pizza stone every time I use it. And it's probably 15 years old. That's what I'd do.

      1. I would, as Duffy suggested, scrub it really well with a stiff brush and let it dry (don't heat it after scrubbing, it may crack if it still has moisture inside). Once its dry, heat it for a long time and see if any remaining oil/fat has been burnt off.

        If not, try scrubbing with baking powder and vinegar, rinse, and let dry then heat.

        If that doesn't work, use detergent (although the manuals always say not to, this is pretty much a last resort) and repeat.

        If none of the above work, I suggest getting a baking steel to replace it because that will avoid this problem in the future (you can wash it properly and fat helps season it rather than ruin it) as well as producing nicer pizzas.

        1. Do you know any potters? If you do or have one nearby, ask them to put your shelf in the kiln when they fire again. The Williams Sonoma pizza stones are corderite which is what kiln shelves are made of. It'll come out like new again.

          If anyone ever needs a great pizza stone, just look to a pottery supply. Corderite shelves are available in all kinds of sizes and pretty inexpensive.

          http://www.axner.com/cordierite-kiln-...

          6 Replies
          1. re: Leepa

            Slightly OT, but I remember once reading that large unglazed terracotta floor tiles would serve as excellent pizza stones, at a MUCH lower price than kiln shelves. They could be easily cut and laid side by side to fit the oven bottom. Yes or no?

            1. re: Miss Mick

              My first pizza "stone" was several unglazed terracotta tiles (not saltillo tiles) that I got at a local tile shop and fit into a sheet pan. They were 6" tiles and I spent about 50 cents each for them. Of course, that was a long time ago. Probably cost more now.

            2. re: Leepa

              does this work? I'm not sure what happened to my pizza stone. I think it might have gotten washed with some dishwashing soap somewhere along the way. It releases a noxious odor when I put it in the oven. It was purchased from Williams Sonoma. Are you saying I can fire it somewhere and the odor will disappear?

              1. re: oranj

                Yes. Whatever is in there will burn out at bisque temperature. That is, for me, 1945 degrees F.

                I'd make sure that it doesn't have any residual water in it at all. As others here have said, the oven on self-clean should also do the job.

                1. re: Leepa

                  this is good to know. I assumed it was ruined. I tossed it out last weekend, which was a huge bummer/loss. I will keep this in mind for my next stone.

                  1. re: oranj

                    Sorry you didn't read all the other posts about using the oven self-clean cycle.

            3. I've cooked a leg of lamb on a pizza stone.
              If you can vent the house of smoke, just leave it in there for a few hours. It may get a glazed finished, or not.
              DuffyH says to leave it on the grill for as long, if you have a gas grill. I don't, so I do not know if it works.

              I recommend a good hood vent for any kitchen. Well, at least my kitchen. I'm always cooking up stuff in the oven and on the range top that would smoke up the house without a very strong hood vent.

              1 Reply
              1. re: Gastronomos

                I envy those with a good hood vent. I have the worst one ever made in my apartment. Every time I want to make a fried rice or pad thai (or, especially, if something drips down in my oven and I forget to clean it out) I have to open all the windows and blast fans high speed through the kitchen just to avoid the fire alarms going off. Even then, it doesn't always work.