I recently purchased a baking stone from a cooking show and have used it about 3 times. I was told to cook high fat items for the first few uses or to lightly brush the surface with oil if the item was low fat.

Well, the last time used it the item was low fat, so I lightly brushed the surface with oil. The stone came out all sticky after baking my bread! You know that tacky feeling oil sometimes gets? Well, that's what my entire stone feels like.

How do I fix this? I've tried "baking" it off but it didn't work.

Thanks so much!
Kim

I'll try putting it in the oven a few more times this week.

Kim

Oil really isn't a good product for seasoning, though--as it does tend to get sticky. Solid shortening does a much better job in most cases--it will turn hard and slick (non-sticky) much more readily than oil will.

I put the stone on the bottom rack of the oven the last two nights while I cooked and it worked! The stickiness is gone.

Azzalea, can I use butter to season? I have a stoneware loaf pan that I need to season, but I don't have solid shortening in the house. I baked a very high fat banana bread in the pan and it sucked all the moisture right out of the bread so I want to season the pan before my next use.

Thanks all!
Kim