How To Season Pampered Chef Stoneware 

Good idea!

Alicia Salinas Hi Alicia, I'm glad you saw my video in that case!! Yes, new stoneware should always be seasoned. It can be done in some cases (for example with the stone baker or deep covered baker) by cooking something greasy like a chicken inside it and this will season the stone, but with Yorkshire puddings, you need to season each well individually as shown in the video! This way your food won't stick in the future when you are cooking! Enjoy your stone and do look after it - it is a really versatile and useful piece of equipment. I use mine every day in my kitchen when cooking for my family. I hope you pull off some magnificent dishes with your trusty stone! Thanks so much for commenting!

I just did the same thing how did it turn out Wat did u do to seadon it plz help asap

Hi Kathy, the best way to season a deep covered baker is to cook a chicken in it!! The oil from the chicken will seep into the stone, creating over time, the lovely light brown colour you saw in my square baker. Foods with oils in them like chicken, sausages etc - these are a great way to season new stone. Alternatively you can brush some cooking oil over the stone surface and do it that way. Hope that helps.

Wow! You did well to get Pampered Chef items at a thrift shop! If they were unseasoned then they are brand new- all new pieces come unseasoned. I'm sure you'll love your new kitchenware - good luck with the seasoning!

That's how I found mine too! So glad!!

Hi +Debbie Dixon there is no reason to do this with stoneware! You just put the mixture into the stone when cold - only pre-heat the oven, not the stone, and your Yorkshire's come out perfectly each time! However this only works with stoneware, if you are using a metal tin then you will need to heat the fat and the tin till sizzling. Hope that helps!

mary hull Hi Mary, I gave the top of the stone a brushing over with the oil. It doesn't do any harm and then if your Yorkshire Puds blossom over the top of the stone and fan out like a muffin, at least they won't stick to the top of the pan! Over time you'll find that your stone will become all sorts of shades of colours - it won't be uniform as it is when it arrives. This is all perfectly normal and OK for the use of the stone!

Equal quantities of egg, flour and milk. Pinch of salt.

You don't need to preheat the stoneware - that is the beauty of it. In fact heating without the batter inside could crack the stone. Simply put the cold stoneware with the batter into the already preheated oven and you'll get the results you want.

No - some of the oil absorbs but then you have the excess left - all you do once it is cooled, is to decant it into an empty plastic bottle or other suitable container (use a funnel) and re-use that oil another time - in your normal cooking. Nothing is wasted.

I did. Just decant it into a suitable container once everything has completely cooled and use again.

Good question! To be honest I don't think it matters - but I always go with a pre-heated one as I do when cooking food, out of habit!

Sure. One cup of milk, one cup of eggs and one cup of plain flour. Season with salt if you wish. I personally don't. Whisk it together and pour into the stone. Have the oven on high for about 25 minutes. Voila!

Kay Rock or use a baster to suck most out then you can tilt it at an angle

I'd season it first - otherwise the rolls will stick to the stone. If you follow the instructions in the video about heating oil in the stone before actually using it on food - that will help.

@@NadineHill awesome 5thanks

Aargh! What a shame! I’m no longer working with Pampered Chef as they pulled out of the UK so I don’t know their up to date advice but if it’s not working for you as it currently is, you have nothing to lose by trying! Season it with oil- and see how you get on. Hopefully you can revive it! 😀

Usually a roast dinner

@@NadineHill When my daughter got married, the caterer made this thing called a stuffed Gougeres. He stuffed them with beef roast, potato and cheese. They were a nice smallish package for the guest to eat. I wondered if one could stuff a Yorkshire pudding the same way?

220 centigrade / 220 Celsius

Yes - fatty foods would help to season.

220C

Hi Becka Sure! I hope it helps get you some stone sales! Let me know how you get on, and I'd love it if you / your guests could subscribe to my RU-vid channel. I regularly put recipes on there:-)

I'm based in the UK so I use Celsuis (International) - therefore bake at 220 C

@@NadineHill Thank you very much! I assumed as much but wanted to be sure.

Yes that is Celsius or in Fahrenheit it would be 425

+Linda Correa Hi Linda, I am UK based so my reference to degrees when cooking is Celsius. Thanks for getting me to clarify! Therefore 220 degrees celsius. Hope this helps.

Thanks I put it in 220 degrees and did nothing I had a feeling