Why no soap on a baking stone?
Someone I know has accidentally gotten soap on a baking stone. She's been told that anything she cooks on it now will taste like soap because the stone will have absorbed the soap 'flavor'. Is this the reason for keeping soap off the stone or is it simply a matter of ruining the 'seasoning'? If it's true that the stone has a soap like quality to it now, is there a way to leech it like oiling it and cooking it with nothing on it or covering it in baking soda? She's had the pan for about ten years so it would be a shame to have to throw it out now... Any help would be appreciated.