Your baking stone will be fine. A few more high temp bake sessions in the oven by itself.

Thanks Laat2!

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

Kim

Just store it in the oven. I keep my stones on the bottom shelf of my oven at all times--whether I'm using the stone for what I'm baking or not.

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.

Azzalea, do you mean the bottom rack of the oven, or the actual bottom of the oven?

Bottom rack--nothing should be on the floor of the oven (not even foil, in the case of a gas oven), it impedes the heat getting to the interior of the oven properly.

Hi All,

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

NO! Do not use butter. It burns too easily.