Stone Baking Pan: Grease Or No Grease?

Do you need to grease a stone baking pan? The answer is no, but it does need to be seasoned. Stoneware baking pans are designed to be naturally non-stick, so you can cook with little to no oil. To season a stone baking pan, you should wash it by hand without soap, fill it two-thirds with vegetable oil, and place it in an oven preheated to 425 degrees Fahrenheit for 20 minutes. After removing it from the oven, let it cool for two to four hours, allowing the pan to absorb some of the oil. Then, pour out the remaining oil, wipe the inside with a paper towel, and bake with it within a few days.

How to grease a stone baking pan

Stoneware baking pans are designed to be a naturally non-stick surface. This means that you can cook food with little to no oil, without using coated non-stick pans that chip and fleck away. In fact, these baking dishes get better with time thanks to a process called "seasoning" that improves the surface.

• Wash the stoneware dish by hand prior to its first use. In the future, avoid using soap on your stoneware, as it will remove the seasoning.
• Dry the stoneware with a towel and set it aside.
• Do not use aerosol non-stick spray on the surface of the stoneware. It can cause a sticky surface that prevents seasoning.
• Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). You should not pre-heat the stoneware. It can be placed directly inside a preheated oven, even when refrigerated before use.
• Fill the inside of the stoneware item with vegetable oil before you use it. Fill it to two-thirds full. If you are using a muffin pan, fill each of the compartments two-thirds full of oil.
• Place the pan inside the pre-heated oven for 20 minutes.
• Remove the pan from the oven with oven mitts. Set it to cool on a wire rack or another sturdy surface. Turn off the oven.
• Let it cool for two to four hours. The pan should cool completely and absorb some of the oil.
• Pour the oil off into a large bowl in the sink. Reserve the oil for future seasoning or use. You can also funnel it back into an oil container.
• Wipe the inside of the container lightly with a paper towel. Then, bake with it within the next few days.
• Dip a paper towel in oil and rub it around the inside of the stone surface before you use it during the next two to three uses. Then, it should remain coated so that you have a non-stick surface for the remaining time you use it.

Keep in mind that the darker and “dirtier” the stoneware looks, the better the surface will be for baking. The light coating of oil will stay on the pan, so you don’t need to add too much oil or fat.

You can also season your stoneware by baking a high-fat food such as refrigerated dough for dinner rolls, biscuits, or cookies on its surface. Later on, greasing is typically unnecessary. As your stoneware becomes more seasoned, it forms a natural non-stick surface.

Do you need to grease a pizza stone?

No, you should not grease a pizza stone. Pizza stones are made from porous materials, and will absorb any oil, which can lead to burning and smoke. This is also why you should avoid using soap on a pizza stone, as it will be absorbed and may impart an unpleasant taste.

Pizza stones are designed to absorb oils from the pizza or bread as they cook, which helps to season the stone over time. This natural seasoning is preferable to using oil, and will help the stone to become more non-stick.

If you are concerned about your pizza sticking to the stone, you can use a light dusting of flour, cornmeal, semolina, or polenta, which will help to prevent sticking.

What is a baking stone?

A baking stone is a portable cooking surface used in baking. It is often called a pizza stone when used for cooking pizza. It is made of ceramic, stone, or salt and is designed to withstand high temperatures and intense heat. Baking stones absorb heat from the oven, allowing you to bake loaves directly on top of the heat source, resulting in a direct transfer of heat and even cooking. The porous nature of the stone also absorbs moisture from the dough, resulting in a crispier crust.

Baking stones are typically left in the oven at all times and can be placed on the bottom rack. They come in various shapes, including round, square, and rectangular, and in different sizes. It is recommended to choose a size that fits your cooking needs. Rectangular stones, for example, offer more space and versatility for cooking larger items such as pizzas.

When using a baking stone, it is important to prevent thermal shock by avoiding rapid temperature changes. This can be done by placing the stone in a cold oven and heating it gradually, then allowing it to cool slowly inside the oven after turning it off. Baking stones should not be cleaned with soap or detergent as they are porous and will absorb these flavours, potentially affecting the taste of your food. Instead, they can be cleaned with a dry brush or scouring pad, followed by plain hot water.

How to prepare a baking stone

To prepare a baking stone, you must first wash it by hand with water only, as soap can ruin the pan. Once it's dry, fill the inside of your pan with vegetable oil, or another oil of your choice, to about two-thirds full. Then, place the pan in an oven preheated to 425 degrees Fahrenheit for 20 minutes. Remove the pan from the oven and let it cool with the oil in it for two to four hours. This will allow the pan to absorb some of the oil. Afterward, pour out the remaining oil and wipe the inside of the pan lightly with a paper towel.

For the next two to three uses, rub a paper towel dipped in oil around the inside of the stone surface before using it. After that, the stone should remain coated so that you have a non-stick surface for the remaining time you use it. Keep in mind that the darker and "dirtier" the stoneware looks, the better the surface will be for baking.

You can also season a new stoneware pan by baking a high-fat food such as refrigerated dough for dinner rolls, biscuits, or cookies on its surface.

How to care for a baking stone

A baking stone is a surprisingly resilient tool that, in most cases, will last for years. Here are some tips on how to care for your baking stone:

Cleaning

When cleaning your baking stone, avoid using soap. This is because baking stones are porous and will absorb things they come into contact with. Instead, use a stone brush and hot water to scrub away large pieces of food that have adhered to the surface. Minimise the amount of water you use and fully dry your pizza stone before using it again. Air-dry the stone instead of baking it dry, as any absorbed water being forced out in the oven can cause the stone to crack.

Heating

Always heat the stone with the oven. If you put a cool stone into a hot oven, your food will cook unevenly, and the stone may crack.

Weight

Be careful not to put very heavy things on top of the stone, as this risks cracking the stone.

Storage

When storing your pizza stone, consider leaving it in the oven. This eliminates the need to move it in and out of the oven or cupboard, reducing the risk of dropping and breaking it. It will also help to continually season the stone's baking surface.

Temperature

Storing your pizza stone in the oven will give you a more consistent desired temperature, no matter what you're baking. The stone will add thermal mass, meaning your oven is better able to maintain the temperature you set.

Frequently asked questions