Home

How to Clean Pampered Chef Stoneware

Cleaning Pampered Chef stoneware is easy because our stones are virtually nonporous so foods and liquids won’t soak in. Here’s how to maintain your stones for many happy years of cooking and baking.

Stoneware Collection

How to Clean Unglazed Stoneware

As you use your unglazed stones, they’ll darken as they develop a seasoning which is a natural nonstick finish. This is completely normal and exactly what you want to have happen!

Original Formula

This is the material used to make unglazed stones purchased before Sept. 1, 2020 and is used to make our partially glazed stones with unglazed interiors.

  • After the stone is completely cool, wash it by hand using warm water and the scraper that came with the stone to remove any leftover food or residue.

 

Original Stoneware Bottom
Bottom of a stone made with the original unglazed stoneware formula
StoneFusion Bottom
Bottom of a stone made with the StoneFusion formula

StoneFusion Formula

All our stones made with this even more durable material have a ribbon pattern on the bottom.

  • Once fully cool, these stones are dishwasher-safe. Please note it will take longer for your stone to develop a seasoning if you choose to wash it in the dishwasher. If you prefer, you can follow the same cleaning guidelines we recommend for our original stoneware formula—hand wash using warm water and the pan scraper that came with the stone.

How to Clean Glazed Stoneware

  • Our glazed entertaining pieces are dishwasher-safe.

4 Steps to Deep Clean Any Stoneware

If you have food buildup on your stone or you notice the seasoning flaking off, you can deep clean it using the following method.  

  1. Allow the stone to cool to room temperature.
  2. Scrape off dried-on food with a nylon scraper or a kitchen brush.
  3. Prepare a baking soda paste by mixing ½ cup (125 mL) baking soda with 3 tbsp (45 mL) water, spread on the stoneware, and let stand for 10–15 minutes.
  4. Scrape off any paste, rinse in warm water, and dry before storing.

Helpful Hint: Flaking can occur after years of use. It can also happen if stoneware is stored in an oven and exposed to baking cycles when it’s not in use; this can burn off the seasoning. If possible, store your stoneware in a cool, dry place.

 

91 Responses to How to Clean Pampered Chef Stoneware

  1. Carol Munger February 2, 2019 at 10:26 am #

    Hello- just a comment or question regarding my pizza stone. It was purchased some time ago but only used 3 times. Each time used, the bottom of the crust is not crisp or browned. The top is golden brown with cheese & fixings. Oven temp set on 375 degrees.
    I used pillsbury hot roll mix and have for years with my large aluminum pan and achieved the desired bottom crust being cooked.
    Can you offer any suggestions so I can achieve desired results?

    • Kathie Barajas February 5, 2019 at 2:57 pm #

      I have not had this happen to me, but perhaps a light application of Pam Olilve Oil Cooking Spray to your stone might produce some extra crisp to your crust. Don’t over-do the spray. Good luck! KB

      • Megan February 12, 2019 at 7:24 am #

        Kathie Barajas, Pampered Chef recommends not to use Pam cooking spray on any cookware/bakeware pieces. There are additives in aerosol sprays that will cause a buildup over time and create a sticky residue. Instead, brush with olive oil or your preferred cooking oil.

        • Ingrid November 27, 2019 at 5:58 pm #

          We had a bit of a mouse issue and I found droppings on my brand new pizza stone. How can I disinfect it?

          • Carolyn Murdock February 6, 2020 at 5:44 pm #

            I would do the deep clean United above

      • Suzanne February 15, 2019 at 10:17 am #

        NEVER use cooking sprays on your stone
        But a light coating of olive oil will solve your problem and help browning and crunch factor

        • Jan Hoyt January 2, 2020 at 1:24 pm #

          i over baked and burned some BBQ chicken in my PC stoneware, I ended up with thick black residue black that is better from soaking in hot water and scraping multiple times but still crusted with black and looks nasty.
          Help…how can I get the black eschar crust off, I’m not worried about stains but the black charcoal look has to go!st

          • Bonnie April 7, 2020 at 11:20 am #

            Jan I have the same issue! Has anyone gotten back to you with a reply? It’s black and really on there. Help!!

          • Cathy C April 18, 2020 at 7:06 pm #

            I had the same problem with a balsamic glaze that burned into the stoneware baking dish. Can not get the black off! Looks terrible! Help?

          • Nicholle Pearce April 29, 2020 at 1:09 pm #

            Yes I have the same issue with balsamic. It looks so gross. It was such a beautifully seasoned stone. Help

          • BB June 5, 2020 at 2:31 pm #

            Escher? You must be a nurse or in healthcare 😂

          • Nancy September 16, 2020 at 1:50 pm #

            I have a self-cleaning oven. My husband usually does this task when I am gone as I can not breathe the fumes/odors of the very hot oven. To my surprise, my husband left the pizza stone in the oven during the self-clean cycle and it came out looking almost brand new. I never had an issue with the integrity of the pizza stone or taste/ quality of the pizza before or after that. It was done twice before we moved. I am not sure what pampered chef would say (?).

    • Jenn Carlise February 5, 2019 at 6:37 pm #

      Have you tried precooking your crust for a few minutes prior to adding your sauce, cheese, and toppings? I like to throw mine in the preheated oven for 3-5 minutes prior to adding all the toppings to crisp up the crust slightly. Hopefully that helps!

      • Ariana September 17, 2020 at 4:25 am #

        My daughter also recooks her crust With a light coat of garlic olive oil BEFORE she puts the sauce, cheese, etc on it. Her pizza is absolutely delicious and crisp

    • Chrissy DeZalia February 15, 2019 at 9:33 am #

      Carol, I get this question a lot! I think it’s best to cook pizza at 425-450 degrees. Don’t preheat stone as it might crack. That way both crust and bottom are crispy. Hope this helps! Let me know if you have any questions!

    • Suzanne February 15, 2019 at 10:15 am #

      Set your oven to 500 or 525 for pizza
      Also suggest you pre bake just the crust and add sauce and toppings after and return to oven to finish and melt cheese
      For a really really crispy crust just flip it over before admiring the toppings.

      • Jennifer February 15, 2019 at 6:12 pm #

        Suzanne, per the use and care guidelines that come with every piece of Stoneware, Pampered Chef Stoneware is oven safe up to 450 degrees F. I wouldn’t recommend trying to use it at higher temperatures so you don’t void the 3 year guarantee.

    • Cari February 15, 2019 at 4:56 pm #

      I always preheat oven with ther puzza stone …on oven too. It’s taking too long ti heat the stone that’s why button isn’t cooked but top is

    • Susan Adams February 27, 2019 at 7:49 am #

      Carol, I always preheat my stone for pizza at 400, and have done this with the same stone for 18 years now and never had a problem with my stone or the pizza crust.

      • Kim S. July 8, 2020 at 10:25 am #

        Can you explain that to me please? I’ve never understood … so you don’t put a room temperature stone in a pre-heated oven? I always put the “filled” stone in a COLD oven and then turn it on. Help? I’m afraid of cracking my stones.

        • Theresa Maguire August 4, 2020 at 1:37 pm #

          Kim S, I’m with you. I need the actual Pampered Chef answer because the replies on here contradict each other. I don’t see where anyone replied to you so I guess I’ve got more googling to do dammit. LOL. Have a great day!

        • Steve K August 20, 2020 at 5:22 am #

          Kim S. You never put a cold or room temperature stone into a hot oven. Thermal shock can cause it to crack. I leave mine on the very bottom of the oven (under the racks) 24/7. When I am baking other items, it provides the added benefit of extra mass for added heat retention and more even oven temperatures.

    • Mary April 23, 2019 at 9:51 pm #

      Use cornmeal. Never use anything oily on stoneware.

    • rita knapp May 4, 2019 at 8:36 pm #

      you have to preheat the stone–like for an hour. (at 500F or whatever temp you use for your pizza etc) Otherwise, its not hot enough to crisp the crust.

    • Linda Bentley September 3, 2019 at 12:02 am #

      I place my stone in the oven when I start the oven and let it heat up with the stove. Then put my pizza on the stone to bake. Always is crispy.

      • Beverly Casper September 17, 2020 at 1:24 pm #

        I also have always put stone in with preheating the oven. Have had my stone for over 20 years

    • Janice Furlong November 16, 2019 at 7:33 pm #

      I throw the stone in the oven while it’s preheating and put the pizza on the preheated stone. Crispy every time. I also make my pizza on a paddle and slide it onto the hot pan

    • Big C. February 5, 2020 at 2:50 pm #

      Preheat your stone AFTER the oven has come to temp for about 5 minutes. Then put your pizza on it. Crispy, crunchy crust every time.

    • Michelle February 8, 2020 at 10:01 pm #

      I have been selling/baking with Pampered Chef stoneware for about 22 yrs. I mentioned Pampered Chef for a reason, to let you know what brand of stoneware of stoneware that I am talking about. There IS a very big difference from one brand of stoneware to another in what works and doesn’t. Here are a few facts and tips:

      1. Wash with hot water and use provided scraper to remove food particles. Washing with soap will not ruin your stone, just be sure to wash throughly with hot water to remove any soap residue. The reason you don’t want to use soap is that the soap attaches to the oils and breaks them down and removes them from your stone. This causing 2 problems – one, some of the soap residue will be left behind attached to the remaining oil on the stone and two removing the oil from your stoneware is removing the seasoning that you are trying to achieve.

      2. Do not preheat! This can cause the stone to overheat and break.

      3. Do NOT use canned oils. There are other things in that can besides the oil and it will cause a sticky buildup. It is recommended the first few times you cook with the stone to cook something with a high fat content to get the seasoning process going or lightly brush with oil.

      4. If you are baking something that takes 15-20 minutes or less to cook, you may need to bake on a lower rack than normal. Because the stone is dense it takes it longer to come to baking temp than say a metal pan. Again, DO NOT preheat as this could cause the stone to overheat and crack. I find that with pizza and canned biscuits that lowering the rack fixes the problem of the bottom not browning as quick as the top.

      5. Yes, it is true the worse/darker it gets the better it works! It will get a smooth/slick feel to it, making it non stick.

      Hope these fact/tips helps!! Happy cooking!!!

      • Dianna April 23, 2020 at 9:34 am #

        So, my son accidentally put my bread pan in the dishwasher. I hadn’t used it yet.

      • tim facto June 24, 2020 at 1:06 pm #

        My Pampered chef stoneware casserole dish is kind of sticky on the walls. What’s the best way to get that stickiness off? Thanks, Tim

    • Chris May 1, 2020 at 1:50 pm #

      Hello i let my pizza stone heat up to 450 degrees. I build my pizza on a wooden pizza paddle then slide it onto the hot stone. It’s the best crust ever. To keep the dough from sticking to the paddle sprinkle some corn meal on the paddle before you put the dough on. Shake the paddle back and forth and the pizza should slide easily.

    • Raylene July 17, 2020 at 12:47 pm #

      I bake pizza on my stoneware probably once a week. Pizza dough needs a very hot oven to get the initial rise and browned bottom. I always preheat the stoneware in a hot oven set at 450. Once the stoneware has reached temperature, about 10 minutes, I pull it out and slide the pizza on it and pop it back in the oven at 450 for 5 minutes, and then turn the oven down to 400 for a remaining 7 minutes. If we put lots of toppings on that contain moisture, like tomatoes, etc., I prebake the crust (using same directions above) for 5 minutes, pull it out and quickly throw the toppings on and then back in the oven for about 7 minutes at 400, Works like a charm and gives a nice, crispy crust. If the top is browning faster than you like, just throw some foil (sprayed with cooking spray so it doesn’t stick) on top of the pizza as it finishes cooking. Good luck!

    • Rachel Lacy July 26, 2020 at 12:56 pm #

      i find that s light coating of olive oil works really well, and I bake my crust a few minutes before topping and it is really nice and crisp and not doughy.

      • Patsy September 9, 2020 at 8:36 pm #

        I pre-bake the crust 10 to 15 minutes checking it at 10, then put the toppings on and finish baking.

    • Danielle Gimbel September 9, 2020 at 4:53 pm #

      Try preheating the stoneware prior to putting the pizza on it… I always put the stoneware in the oven while I preheat the oven.

    • Margie Lindberg September 16, 2020 at 3:01 pm #

      Preheat your stone. Then it’s like putting it a wood fire oven. You can also use a sprinkle of corn meal.

    • Jan September 16, 2020 at 5:25 pm #

      Did you preheat the stone with the oven? Mine always comes out nice and crisp.

  2. Lisa February 5, 2019 at 2:39 pm #

    Do you pre-heat your stone? I find that works best for me.

    • Mary Ellen February 15, 2019 at 10:32 am #

      Hi Lisa Pampered Chef does not recommend preheating the stone with no food on it.

  3. Katherine R. Barajas February 5, 2019 at 2:54 pm #

    I have never had this problem, however, perhaps a light application of Pam Olive Oil Spray to your stone might draw some more heat and crisp your crust. Don’t over-do the spray. Good Luck! KB

    • Elizabeth J Barnett September 10, 2020 at 9:09 am #

      I agree with others who say that you are baking your pizza at too low a temperature. Typical wood/brick ovens are up over 500 F to cook pizza very quickly–7 or 8 minutes max! I use the pizza stone at 450 for 10 minutes, and all the different crusts that I buy or make come out perfect. I also preheat the stone with the oven, so that it reaches the hot oven temperature before I put the assembled pizza on. I think that this slower rise to a hot oven protects the stone and makes the pizza cook quickly the way it should (as if it were in traditional wood/brick oven). Good luck!

  4. Elena February 5, 2019 at 3:16 pm #

    I put my pizza stone in the oven when pre-heating. Then put my pizza on the hot stone when the oven reaches the desired temp.

    • Sue Mcconaghy February 8, 2019 at 6:44 pm #

      I thought pampered chef says do not preheat the stones?

  5. Kim Rodriguez February 5, 2019 at 3:19 pm #

    I would recommend putting on a lower rack in your oven.

  6. TERESE February 5, 2019 at 3:34 pm #

    I pre bake my crust for about 5 minutes before putting on the toppings.

    You can also try preheating the stone.

  7. Kathy February 5, 2019 at 5:12 pm #

    I use a spritz of oil. You don’t have to put it on the stone directly, you can spritz the bottom of your pizza dough before adding the toppings and baking. It helps to season the stone and makes the crust crispy. That’s what I found to work for me. I’ve had my stone for close to 10 years, if not more.

  8. Penny February 5, 2019 at 6:30 pm #

    Preheating your pizza stone is critical for a crispy crust. This means more than just allowing the oven to come to temp. I’d let the oven come to 475, let the stone get good and hot, then lower it when you place the pizza on it. This should give you the results you want.

  9. Sheila Tucker February 6, 2019 at 9:03 am #

    I put my pizza stoneware in the oven while preheating and put the pizza in on top of hot stoneware.

    • Wenda September 13, 2019 at 4:06 pm #

      I just found my pizza stone and it needs a good cleaning. It sat stored in an unused oven for a couple years (it was in storage after a move). I used it so much before it was tucked away it’s nearly black. I’m wondering if it’s even usable. Wish I could add pics, it’s quite something.

      How do I clean it?

  10. Julie McDonough February 6, 2019 at 9:39 am #

    Hi Carol,

    When we make homemade pizza and want a crispy crust, we smear softened butter on the stone before rolling out the dough. It gives us a nice crispy crust every time! Occasionally we also do a light dusting of corn meal to give a different texture to the crust. Hope that helps! Enjoy!

  11. Debra Wechter February 6, 2019 at 9:40 pm #

    Sounds like your oven is not hot enough! I usually cook pizzas in the high 400s and make sure you preheat your stone!

  12. Cheryl February 11, 2019 at 4:45 am #

    Dust your stone with (organic) cornmeal beneath your crust. Pampered Chef used to include this tip.

  13. Ann February 11, 2019 at 2:08 pm #

    Under use and Care:
    Prevent breakage from thermal shock by avoiding extreme temperature changes.
    Do not preheat stone.
    At least two-thirds of Stoneware surface should be covered with food to avoid thermal shock. Always evenly distribute food over Stoneware surface; avoid clustering foods.
    Do not place dense, frozen food items (chicken breasts, pot pies, roasts or chops) on Stoneware. Always thaw dense, frozen food in refrigerator prior to baking.
    Foods refrigerated in Stoneware may be placed directly in a preheated oven.
    Do not place any other pan or rack on top of Stoneware while baking.

    • Laura McFarlane February 12, 2019 at 5:57 pm #

      I just had my bar pan break in half when I took out of oven. It was well seasoned. Probably 20 years old. I had 2 small pieces of salmon on it that broiled for about 8 minutes. Salmon was thawed at room temp and so was pan. Ideas?

      • Nancy Contegni February 15, 2019 at 9:40 am #

        The Pampered Chef bar pan is not broiler safe, which is why is broke. If you want to broil foods, I suggest the Rockcrock Grill Stone

      • Becky Gahagan February 15, 2019 at 9:49 am #

        Laura The problem is you broiled the fish. Only the Rock Crok family can go under the broiler not the other stones.

      • Janine Burton February 15, 2019 at 10:41 am #

        So sorry to hear about your stone.Our stones are not supposed to be used under the broiler. That would be my guess of why it broke. Also, a small amount of food on a large stone can cause that so depending on the size of the stone relative to the size of the food that could have contributed to it too. But more likely the broiler is the issue.

      • Judi February 15, 2019 at 10:50 am #

        Pampered Chef Stoneware is oven-safe to 450°F. It is not safe to use under the broiler. Also, 2/3rds of the surface area must be covered each time or it can get overheated and break.

      • Pam February 16, 2019 at 9:17 pm #

        Mine did this also. Could not figure out why, then saw I had oven on broil and not bake. No one to blame but me, in too much of a hurry and destroyed my favorite stone.

  14. Heather Reese February 15, 2019 at 10:35 am #

    Stoneware is not broiler-safe. Maximum temp for stoneware is 450 degrees

    It should not be pre-heated either. The use and care instructions are pretty specific.

    • Corey March 26, 2019 at 7:59 pm #

      I forgot my cookie sheet stone in the oven when I turned my broiler on. It didn’t break but turned black and smells burnt. I tried cleaning it with baking soda paste but it didn’t work. Any suggestions?

  15. Lori February 15, 2019 at 6:07 pm #

    I agree with Cheryl I use cornmeal on my pizza stone. Then prenake my crust for 8 minutes before I put on the toppings. I have a crisp crust and easy cleanup.

  16. Malynn Percy February 16, 2019 at 8:33 am #

    I make lots of pizza on my stones. Set oven at 400. At publix or Walmart you ca purchase pizza doug. I roll it out with the Pampered Chef rolling pin on our pastry mat dusted lightly with flour. I only used oil on the pan to season it the first few uses. Due to seasoning of the pan I no longer need any oil. I do not pre cook the crust. I put the crust on the pan, add sauce cheese and whatever topping gs you like. Put one rack just below the middle of the oven and one juts above the middle. Cook for 10 min on bottom rack (at 10 min lift the edge of pizza crust and check to see if bottomed brown. You are looking for a very light browning. If browned moved to top rack) Finish cooking the additional 10 min to cook too. Keep checking the bottom of the pizza every few minutes.) I remove mine when it is a light brown and leave it on the pan 3 minutes then while I cut it and serve. Once everyone has theres I remove remaining pizza and put on. cooling rack. IMPORTANT- once you get the crust to the color you like, cut and remove from stone. It will keep cooking and make it hard and crispy, but not burnt. Each oven is different and I encourage you see what times work best for you.
    DON’T use pan or any other cooking spray
    Don’t preheat pan
    Don’t heat over 450 degrees

  17. Rachel L Wilson February 16, 2019 at 11:42 am #

    \cleaning out my mothers house, i found 2 stoneware pieces (brand new) and do not know how to use them
    one is a round pie pan with 1 inch side, non glazed and the other is a 9×13 rectangle baking dish non glazed Ideas?

    • Kim N. February 18, 2019 at 8:43 am #

      I use my stoneware for everything. My favorite things to make in the 9×13 are meatloafs (I make a bunch at a time to be able to freeze leftovers for lunches), roasted chicken and veggies, cakes, and other treats. I’ve made family style pot pies in it as well. I would recommend using it for your recipes which call for a 9×13 dish, like lasagna. Since I don’t make pies, I’ve never had the pie pan, but you could use that one for smaller servings of foods as well. I hope this helps.

  18. Sandra Miodus February 19, 2019 at 2:11 pm #

    Have an old stone ware pot . It cracked Is there a way to fix it or do I need to buy a new one? It is color pink if that helps as far as it being old

  19. Alyssa March 10, 2019 at 11:26 pm #

    I started using some stoneware I picked up at a garage sale and it was brand new. It seems to have a sticky coating of oil on it from cooking and I’m not quite sure how to get off. I tried scrubbing with hot water. Maybe the hot water soak and baking soda? Or did I do something wrong for this sticky oily film to develop?

  20. Liz April 22, 2019 at 11:37 pm #

    I have never been able to get my stones clean, as in back to the tan color. I was told to put them in an oven at around 400 deg or more and then remove and let cool. Wipe while still a little warm. This never worked, just got darker. I have the burgundy roaster with lid and there is black on the outside due to butter or milk that spilled while I was checking the food in the oven and too hot to clean. I tried cleaning while it was still warm. I tried soaking in hot water, using a sturdy sponge. Please help. The blackness/brown isnt very appealing. Thanks.

    • Merideth Vaughn November 28, 2019 at 9:31 am #

      The worse it looks, the better it cooks. Really! It gets a patina over time that helps it stay relatively non-stick.

  21. Deb June 19, 2019 at 6:40 am #

    I used pam cooking spray lightly on my stone pan without thinking. How to remedy this??

  22. Kelly Ellenberger July 11, 2019 at 11:29 pm #

    I have a pizza stone and it has a sticky residue on it from cooking chicken strips and if I cook on it leaves a funny taste on the food. How do I get the sticky residue off and the funny tasting that it’s making? I use hot water to clean my stone and it doesn’t help.

  23. Lola BALL August 20, 2019 at 9:18 pm #

    My son put my pizza stone through the dishwasher. Is it ruined?

  24. Amanda Schoenvogel September 6, 2019 at 8:13 pm #

    Step son just washed my cookie stone in the dishwasher. Am livid….did he ruin my stoneware?

    • Najiyyah Kirk Abdullah October 5, 2019 at 10:29 am #

      My friend washed my rectangular baker, the outside is glazed. How do I removed affects of soap washing?

  25. Michael Preyde September 10, 2019 at 9:01 am #

    I used Easy-Off oven cleaner on my stoneware and it came out looking like new. My wife said it is ruined. Is she correct?

    • lip February 6, 2020 at 12:05 pm #

      Michael Preyde did you ever get an answer?

  26. Janette Yoshioka December 6, 2019 at 8:53 am #

    I have a 20-year old rectangle loaf stoneware pan and I’ve always been careful not to put dishsoap in it. Sure enough, my husband thought he was helping out one night and tried “soaking it” in water and dishsoap. Probably for about an hour before I noticed it and immediately rinsed it out. Now what……replace or restore? Is it ruined forever or is there something I can do to make sure there is no soap taste in the future?

  27. Margie December 7, 2019 at 7:59 pm #

    I had a large blackened rectangular stone that I got at a yardsale for $1. Not knowing that high temps were bad, or how to care for it all all, I put it in my oven during the oven cleaning cycle, for 4.5 hours. It didn’t break, but it went from blackened to looking absolutely brand-new and beige. I just used it to crisp leftover pizza. It worked well!

  28. Joyce Smith January 6, 2020 at 1:48 pm #

    My stone pizza pan is oily feeling. How can I get tid of that feeling?

  29. Jean January 16, 2020 at 7:27 pm #

    HI, My husband washed my pizza stone with soap and water. Will it be ok?

  30. Sharie February 10, 2020 at 2:28 pm #

    Jean I’d
    Like to know the answer to that too. A friend washed her stone with dawn dishwashing liquid. What is the procedure to get rid of the soap taste? Ty

  31. Tanya February 17, 2020 at 9:02 pm #

    I’m sure this question has probably been answered but I didn’t see it. I inherited a lot of pampered chef stoneware pans from my mom and so I decided to deep clean the ones I use a lot for pizza because it was always sticking on the bottom and sides.

    So after a deep clean, do I need to season the pan again with oil? And does it matter which oil? I have some canola oil and I have extra virgin olive oil, which would be better so that I get that nonstick surface back?

    Thank you.

    • Sylvie Ouellette April 28, 2020 at 11:53 am #

      Tanya’s I would cook a full 1 lb of bacon.
      That would set it good.
      No matter what you cook on these stones( pampered chef) they do not leave a taste.
      I cook my homemade bread on my pan after I have cooked salmon. It’s the best stone ever!

    • Tanya Greenwood September 16, 2020 at 8:25 pm #

      The best way is to cook something fatty on it, such as bacon. You don’t need to season it like you would old cast iron.

      Then just cook normally. It will darken and get more seasoned each time you cook on it

  32. Dana May 6, 2020 at 11:00 am #

    Is there anything I can do about sticky residue on my jellyroll pan?

  33. Katie May 15, 2020 at 3:55 pm #

    I used olive oil on my pizza stone not knowing I shouldn’t. It’s super sticky now. How do I get it back to normal?

  34. Penny Ballinger July 2, 2020 at 7:42 pm #

    Help! My stone roaster got left out on the counter, where a mouse decided to walk (and poo) all over it. What’s the best way to sanitize it? Or is my stone now contaminated for good and I should

    • Marie August 3, 2020 at 6:15 pm #

      Hi Penny,

      I have the same problem…did you get a reply?

      Thank you

  35. Diann DeAngelis July 8, 2020 at 11:34 pm #

    Hi – Is there any chance the Easy Clean Brush will make a comeback? I have had my brush for years and was so pleased with how it cleaned my pizza stone however a family member recently put so much pressure on it while washing, the bristles are permanently bent.

Leave a Reply