ADVERTISEMENT
- Real Recipes from Real People -

Don't use detergents on your stone!

Misc.

I love baking stones but first rule is no detergents are to be used on them because they will absorb the flavor of the detergent. Instead soak the stone on hot water and after an hour or so use a rubber scrapper. Now if you have already used detergent then you should put the stone in the oven on the self cleaning cycle and the stone will come out like it's new. Now use butter or vegetable shortning liberably on the stone the first 3X using the stone and then from then on you won't need to. It's great because you'll be liminating fat out of the dish. I have 2/ 9X13 bakers and a flat stone and loaf dish and a deep bowl too. Once you get used to using these stones, you'll wonder how you ever lived before stones.


  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Christine Holderby
2
  Linda J (SC)
3
  Mary
4
  Linda J (SC)
5
  lynne
ADVERTISEMENT
Random Recipes
  • Low Fat Chocolate Pudding
  • LOW FAT CHOCOLATE PUDDING 1/2 cup sugar 1/4 cup unsweetened cocoa powder 3 Tablespoons cornstarch 1/8 tsp salt 2 1/2 cups fat free milk 1 1/2 tsp vanilla In a medium saucepan, combine sugar, cocoa powder, cornstarch ...
  • Applesauce Cake (no eggs, dairy or oil, 1950's)
  • APPLESAUCE CAKE "This is our family's favorite cake - we found the recipe on a box of raisins, I think, in the 1950's. It used to call for 1/2 cup of oil, but by increasing the applesauce it no longer needs it. Also...
  • Green Peas and Dumplings
  • Hi Betty ~ After searching since you posted your request, I've found 2 recipes for you. Recipe #1 is from a cook book that I found from Asheville, NC; late 1950's or early 1960's. Recipe #2 is from a church cook book in...
  • Party Chicken Salad
  • PARTY CHICKEN SALAD 2 whole broiler-fryer chicken breasts, cooked, boned, cut into bite-size pieces 1 can ( 4 oz. ) water chestnuts, drained and sliced 1/2 pound seedless grapes 1/2 cup thinly sliced celery 1/2 cup sl...
  • Roasted Brussels Sprouts and Chestnuts
  • ROASTED BRUSSELS SPROUTS AND CHESTNUTS 3/4 pound chestnuts 1 1/4 pounds brussels sprouts 1/4 cup olive oil 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon unsalted butter 1/4 teaspoon freshly ground white...
ADVERTISEMENT
  • Traveling pies
  • Rahel - My aunt who was an excellent pie maker, and baker of all nice things, used to make her pies, bake them, cool them off and then wrap them airtight and put them in the freezer. I know that lots of people make the...
  • Chicken Baked with Peppers and Tomatoes
  • CHICKEN BAKED WITH PEPPERS AND TOMATOES 4 chicken legs (3 lb/1.5kg) salt and pepper (to taste) 1 tbsp olive oil 2 onions, thickly sliced 2 sweet bell peppers, cut in 1/4-inch strips 1/4 lb smoked ham, minced 2 cloves...
  • Kuba (Czech Barley Casserole)
  • I have not had the chance to try this dish yet, but is this anything like you're looking for. What you described sounded a lot like this which is something I grew up served by my family for Thanksgiving. I've seen celery...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Don't use detergents on your stone!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!