10/29/07

How to Clean Pampered Chef Stoneware

While everyone else was jumping on the bandwagon of buying Pampered Chef stoneware years ago, I held back. I waited and listened to the stories and reports from family and friends before making my decision. My decision ended up being that I didn't want them.

My family didn't (doesn't) like crispy or hard cookies or baked goods. I owned pizza pans, cake pans, bar pans and pie plates as well as casserole dishes so I had no 'need' for the stoneware and didn't rush to buy.

About two years ago when I wanted to buy new pizza pans I made the decision to buy two Pampered Chef large pizza stones. At first I was hesitant as to how, exactly to season and then later clean them as I knew I wasn't to use soap and water on them, but I forged ahead and? Never regretted it for a moment!

I love my pans and they are used almost daily.

Now, I will admit that about once every 2 months I do use a little tiny bit of soap and hot water to wash it or if I've cooked something that left it heavily greased or dirty or I just feel the need to give it a little scrub; but other than that I use the scraper that came with it and it's scraped clean, followed with a hot water scrub and put back in the oven to dry.

So! After a year or two of heavy use, what does a Pampered Chef stone look like?

Dark brown!

'Well seasoned' pans mean they have aquired a natural non-stick surface so you can cook anything on them and it will not stick, even without any extra oils or sprays. (You never want to use sprays on your stoneware!!!!! It is not the same as using canola, vegetable or olive oil! Only use real oils. The sprays like Pam leave a baked on sticky dark mess that is not going to achieve a non-stick surface!).

appetizers on very dark brown Pampered Chef stones

I don't even remember where I heard it, but I remember a woman saying she accidentally left her Pampered Chef stoneware in her oven when she put it on a self-clean cycle and when it finished they were completely back to looking like new! I was impressed but dubious. The next couple times I cleaned my oven, I didn't have the guts to try it.

What if they cracked? Those pans are expensive! I didn't want to take the chance. However, you can guess what might have happened.

Last Thursday I realized I was going to be home for 2 hours at a time (not an easy feat in this busy household of teens and pre-teens) so I quickly locked the oven door and hit 'clean'. Only about 20 minutes later did I realize I left the racks and pampered chef pans inside. I decided it was now time to try.

About an hour into the cycle the oven was hot enough to start the spilled grease on the bottom on fire to burn off. It was directly under one of my pans and I was scared the heat would crack my pan. I panicked. I turned the oven off. I let it cool down and removed the pans only to find them covered in thick black soot from the fire.

Oh... what to do!?

I put them back in.

I turned on the oven.

I left my husband in charge of staying home while the oven cleaned, and I left the house to run errands.

When I returned hours later I waited for the oven to cool down so I could unlock the door.

What did I find?

Perfect Pampered Chef pans - almost exactly like new!

It worked! The photo above isn't a great one but it's one I snapped quickly and the sun is shining on them. I simply removed the pans from the oven, wiped them down with water and wash cloth to remove any ash from the cleaning process and they are beautiful. Back to their original 'light' color and perfectly clean.

I do have to start the seasoning process again, but I found the easiest way to do that is to make veggie squares using canned crescent rolls and the fat from the pastry coupled with the high heat seasons the pans quickly and easily. (I'm making them this week - will post photos and recipes!!!!)

UPDATE: It's now November, 2009 and I wanted to take a moment to update my readers to say I still own these same two Pampered Chef Pizza Stones and yes... I still clean them this way. They are 'washed' with hot water in between uses and then, roughly every 4-6 months I will leave them in the oven as I run a self-cleaning cycle.


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3 comments:

  1. Anonymous10/21/2010

    I am so thankful to see the cleaning article. I cooked something on minethe other day and it left a sticky grease cooked on and I didn't know what to do. I knew I wasn't suppose to put soap on them and so I thought I would turn my oven on and just let it burn, but with this article I will go ahead and clean it this way. Thank you SO very Much. I love my stone and wish I could afford more of it.

    ReplyDelete
  2. Hi,

    I just bought my first stoneware bowl. I have never liked the feel of stoneware. I was wondering if the outside of the bowl could be cured. Can you put oil on the outside of it as well?

    Thanks

    ReplyDelete
  3. Thank you for posting this!!! I cleaned my oven today and thought I would leave my mothers stone in the oven, which like you said, burned out all the nasty oil and color from it. I was going to rinse it off and she freaked, your article helped me prove to her that it was safe to do so!!!

    ReplyDelete

Thank You!

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