Help me take care of my pampered chef baking stone

I love this thing. Bake all kinds of stuff on it. My question is cleaning. I'm told water only. No detergent or any type of cleaning solution. Is this true?

Thanks in advance fellow Swill pampered cheffers!!

Those are like cast iron pans, you want them to develop a glaze from the oil on the food that is cooked on them, aka seasoned, soap breaks that down. Scrub it with some hot water and leave it be.

Have a couple pizza stones, not purchased from Pampered Chef. They have developed what I consider a stone patina. Unlike my cast iron pans, will hit them with dish soap and a non-marring scrubber pad. They come out of it fine.

kingstonlake wrote:I love this thing. Bake all kinds of stuff on it. My question is cleaning. I'm told water only. No detergent or any type of cleaning solution. Is this true?

Thanks in advance fellow Swill pampered cheffers!!

I was just reading about baking stones. Pantry must be really good at cleaning, because what I read about stones said water only because they’d absorb the taste of the soap.

Our baking stone is probably the most used apparatus in the kitchen. We've never washed it in a traditional sense. Just wipe it off with a wet cloth when it gets oily, greasy, etc.

Everytime I see my wife scrub it with soap I cry a little. I've given up telling her to use just water.

tGreenWay wrote:

kingstonlake wrote:I love this thing. Bake all kinds of stuff on it. My question is cleaning. I'm told water only. No detergent or any type of cleaning solution. Is this true?

Thanks in advance fellow Swill pampered cheffers!!

I was just reading about baking stones. Pantry must be really good at cleaning, because what I read about stones said water only because they’d absorb the taste of the soap.

Might be true for new stones but my stones are well-seasoned. Water runs off like a duck's back. Dish soap has zero effect except making them less slippery to put in the cutting board cabinet.

The Pantry wrote:

tGreenWay wrote:

I was just reading about baking stones. Pantry must be really good at cleaning, because what I read about stones said water only because they’d absorb the taste of the soap.

Might be true for new stones but my stones are well-seasoned. Water runs off like a duck's back. Dish soap has zero effect except making them less slippery to put in the cutting board cabinet.

It was your comment the other day about aluminum that got me thinking about switching over to stones. Damnit man, stop spending my money.

tGreenWay wrote:

The Pantry wrote:Might be true for new stones but my stones are well-seasoned. Water runs off like a duck's back. Dish soap has zero effect except making them less slippery to put in the cutting board cabinet.

It was your comment the other day about aluminum that got me thinking about switching over to stones. Damnit man, stop spending my money.

I'm only here to help.