How to season a pampered chef stone

Written by jim simon | 13/05/2017
How to season a pampered chef stone
Stoneware must be seasoned to create a non-stick surface. (carreau image by Unclesam from

Stone bakeware is becoming all the rage these days. Although stoneware is not a new concept, rather it is centuries old, your bakeware needs to be treated with great care before use. Similar to working with cast-iron cookware, stoneware needs to be seasoned as well to create a non-stick surface.

Combine the vegetable shortening and salt. Spread the mixture on the surface of the stoneware.

Preheat the oven to 90 degrees C (200 degrees F). Place the stoneware in the oven for at least 30 to 45 minutes.

Remove the stoneware from the oven and allow it to cool. Once cooled to room temperature, place the stoneware under running hot water and gently scrub it with a kitchen brush to remove the salt only. Do not scrub the surface hard, as you want to keep as much of the oil from the shortening on the surface as possible.

Allow the stoneware to air dry for 24 hours before using.


After seasoning your stoneware, store it in a warm, dry place.


After each use, clean the seasoned stoneware gently but do not wash it in soap and water or a dishwasher as this will remove the seasoning from the surface. Gently wash the stoneware by hand in running warm water and then allow it to air dry.

Things you need

  • 1/2 cup vegetable shortening
  • 1/4 cup salt

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