The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cleaning an older stone

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lorileaf's picture
lorileaf

Cleaning an older stone

I have an older, very well seasoned baking stone that is now "oozing" sticky gooey stuff out the bottom whenever I use it!  I am wondering if it is full of grease from using it and that is what is coming out???  It is too sticky to put back in the cupboard.  Any ideas on what to do with it?


I don't know what brand stone this is - just purchased it at a discount store.  My Pampered Chef stone is older and not doing this.  Before I throw it out I am hoping to get some useful feedback.


Thanks.

ehanner's picture
ehanner

I can not imaging any situation where there would be anything oozing out of the bottom. Unless you have been using the stone for some other purpose that would allow oils or sugars to soak into the stone for hours, I would stop using it. Normally I run my stone through a cleaning cycle in the electric oven. It comes out like new every time.


I'd love to see a photo of the stone to see what this looks like. What ever it is it can't be good.


Eric

xaipete's picture
xaipete

I'd try the oven cleaning cycle--mine always comes out looking like new too. You've got nothing to lose as I see it.


--Pamela

SylviaH's picture
SylviaH

If your stone is dripping goo...I would toss it as Eric says..I leave my stone seasoned with the blackened areas...this is also what the instructions for stones say...there is nothing unsanitary about black coloring on my stone...the only thing I remove is excess clumps of burnt....If it gets really to the point of being passed what I would call well seasoned...I would sit it in my WFO...they are self cleaning...you can drop the gooiest stuff...like the toppings on pizza..and make a big burnt gooey spot turn to ash...simply push some coals over it and in a few minutes it's completely dissappeared and cleaned.  The darker color I think 'my opinion' makes my stone hotter and works better in making your crusts browner...like a dark pan cooks and browns better and faster than a light colored stainless or glass or light colored pan..My stone even with all it's use is still a long way from being dirty or blackened other than spots.  I would think a new stone would last quit a while before needing to be put in a cleaning cylce in the oven!


Sylvia

siuflower's picture
siuflower

My stone have brown and black spots on it. Base on the instruction to clean my oven, I have to remove all the stainless steel racks. where can I put my stone? on the bottom of the heating vent where the heat come out? My  oven is gas. 

tjkoko's picture
tjkoko

If your electric oven lacks a cleaning cycle as many older electric ovens do, then place the stone onto the topmost rack and turn on the broiler.  And don't forget to open all of the doors and windows in your abode!

ejm's picture
ejm

Does using the broiler method actually clean the stone so it looks new again?


-Elizabeth

tjkoko's picture
tjkoko

Placing the stone as close as possible to the heating element will greatly aid in evaporating all of the oils soaked into the stone and will turn to ash any residual leftover flour stuffs.  Having worked in an analytical laboratory for determining environmental levels of radiation, the procedure is to dry, char, and then ash certain samples and the broiler should do just that.  I've analyzed samples ranging from Jack Daniels Whiskey to human boita, and boy oh boy do human remains stink as they're ashing.