Hand-wash your bar pan before using it for the first time. Do not use soap or dish detergent. Rinsing the pan in hot water is all you need to do to make sure it is clean before using it.
Coat the surface of the pan with a cooking oil using a clean cloth. Saturated fats, such as coconut oil or lard, are good choices because they remain stable at high temperatures. Use the cloth to coat the pan thoroughly and remove excess oil. There is no need to rinse the oil off the pan. The oil combines with the heat of cooking to develop a natural nonstick surface. Do not use aerosol cooking sprays on the pan. They leave a sticky, hard-to-remove residue.
Bake high-fat foods on your stone bar pan the first few times you use it to further season the surface. The fats from refrigerated biscuits or bacon will increase the nonstick properties of the pan.
Thaw heavy, frozen foods before putting them on the pan, and cover at least two-thirds of the pan's surface with food. Evenly distribute food on the bar pan to prevent thermal shock, or cracking due to rapid temperature changes.
Allow your stone bar pan to cool to room temperature before cleaning. Extreme temperature changes will crack or chip your stoneware.
Remove excess food after use with a nylon scraper, which is included with every Pampered Chef stoneware purchase. For stuck-on food, allow the bar pan to soak in hot water for 10 to 20 minutes, scrape off the food and rinse.
Things You Will Need
- Cooking oil
- Nylon scraper
- Use a hot pad under the bar pan. The pan will scratch surfaces if moved or dragged.
- The darker the pan gets, the better it performs.