Are pizza stones nonstick?
1276077
They are not nonstick. However,if you flour the stone properly the pizza does not stick.
1630111
I think so but have not tried it. The mats work great if 1.) not under direct flames and 2.) used in temps under 500 degrees. A pizza cooks within those conditions. It's not a pizza stone but a cheap alternative.
1864630
Yes. I usually heat the stone then remove it from the oven and then put the dough and toppings on then return the pizza to the oven to cook.
2254490
Never put your pizza stone in the dishwasher and never wash it with dishwashing soap. Pizza stones have tiny little holes in them and soap can get into these holes and change the taste of the food. I recommend and pizza stone brush. I got one on Amazon and it does take some scrubbing, but it does get it clean. Also a stained pizza stone, only means that it is used and yes the more you use it the better it cooks.
392460
I purchased this fantastic pizza stone and it is off white - a beige color. No matter - with use your stone will develop a beautiful darkened patina. I have used mine in my wood-burning stove and it has worked beautifully. Allow it to heat up sufficiently and it will then cook a pizza in no time. I'm not exactly sure what the material is, but it is heavy and very durable.
936028
If you are looking for a stone that "seasons" (becomes non-stick) like a cast iron skillet...then you are looking for a Pampered Chef stone.
738575
Did you preheat the stones? For pizza we put them in the oven for half an hour on the highest temp the oven will go to before baking. For bread I don't think you'd want to go that high, but you do want the stones fully heated. You can also use parchment paper (shape your bread loaf on the parchment and bake the loaf on the paper on top of the stones). If that doesn't help, maybe you need a different bread recipe.
662412
I let the stone heat up in the oven and slide the pizza, calzone or whatever onto it. The quality and tastiness of almost any kind of dough or pastry/filo crust is greatly improved when baked on this hot stone. This is the same technique you can see at many restaurants that have stone ovens for baking pizza etc. The stone surface is always heated first before adding the food.
778698
You can use a pizza spatula to place dough on stone. It's wise to sprinkle stone with corn meal or flour before sliding pizza on to stone. Or I place a pizza pan (the kind with breathing holes) with the pizza on the stone. The stone still gives off nice flavors even with the pizza pan in between. Don't forget to grease and flour pan if it's not non-stick.
852696
No, just a flat stone. Makes great pizza though. Nice and crispy that you can't get with a cookie sheet.
802499
No need to season it. I just washed with a little dish soap and rinsed it well before the first use. Over time the drippings fr the pizzas season the stone. Also, note that the stone needs to be heated first before putting a pizza on it.
615917
Yes! it`s really nonstick.. & very easy to clean using those scrubby sponges..
1902307
I got the non stick, have owned two of this type and I'm very satisfied with them. I think the stone top looks nicer but: I doubt it ever gets hot enough just with the heat of the raclette, so you'd need to preheat it in the oven or the stove, and also it is much heavier, if transporting the unit is at all a consideration for you.
1764334
No need to season prior to use or even after first use. It's a great stone for pizzas and bread!
2002275
No they bare not non stick, however I do use a little cooking spay and they work break. I use lower heat to cook with. I have had better luck with this set than a nonstick se
1016022
I'd consider a grill pizza stone. Just set it on the grate without worrying about the cast iron pizza pan.You may also like the KettlePizza insert. I splurged and I love it. Keeps the temp up for great pizza.
936027
HiI've had stones for years and have never "seasoned" them. What I do is I have a wooden "peel" that I sprinkle wondra flour on (some people use cornmeal) and then I put the stuff to be cooked on the wooden "peel" and let it slide off onto the stone that has been heated to the maximum temperature already. The Wondra flour acts like ball bearings so that they slide onto the heated stone. Nothing has ever stuck on the stone except maybe some overrun of cheese when I do pizza. Are you preheating your stone?