For anyone concerned about their stoneware and bacteria, I found this information and figured it was important enough to share. Cleaning Stones Without Soap Soap does not sanitize your dishes. It is simply a releasing agent that allows you to remove the food particles from your dishes easier. Friction actually does more for removing the bacteria than the soap does. This is accomplished by rubbing a dish cloth or other cleaning tool over your dishes. Hot, clear water is the releasing agent for stoneware. It releases all of the food particles and extra grease from the surface of the stone. Your pan scraper provides the necessary friction. Bacteria need a warm, moist environment to thrive and grow. That is why it is important to do your dishes as soon as possible to discourage the growth of airborne bacteria on your dishes. YOU WILL NOT HAVE BACTERIA ON YOUR STONES OR YOUR DISHES IF YOU COOK YOUR FOOD THOROUGHLY. COOKED FOOD DOES NOT CONTAIN BACTERIA!!!! However, it will grow bacteria if left out too long after cooking it or by not properly storing it in the refrigerator after you finish your meals. All bacteria known to man are killed at 180 degrees. Because the stones are porous, the moisture does not stay in them... it dries up very quickly. If you want to rapidly dry your baking stones, put them in a 200-degree oven for 10 minutes. The seasoning on the baking stones (non stick surface) is caused by the build-up of small amounts of residual oils from your foods. The dark color of your stones is caused because our stones are made of vitrified clay and the repeated heating and cooling of the stones will darken them. Our stones have been tested and approved for safe food handling and are acceptable for use in commercial kitchens using the cleaning procedure in the package insert. Becky Champlin, Senior Sales Director, former Clinical Microbiologist
Posted on: Wed, 31 Jul 2013 14:36:35 +0000
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