Cleaning stone in oven


What do y'all use to clean your stone when it is hot and in the oven? (I'm going for something to brush the flour and semolina off, not scrap burnt on stuff). The book mentions a heat resistant brush and a dish towel. Is there anything wrong with just using a dish towel?

Mark S.
posted over 2 years ago

Save 0

I usually clean my stone once the oven has cooled down. If you're using a dish towel, it probably won't do a great job of getting all the dust. If your goal is to clean away semolina and flour, a brush like this might work just fine:

http://www.amazon.com/OXO-Good-Grips-Dustpan-Brush/dp/B00940DUF4/

Thumb raji
Raj Irukulla admin
posted over 2 years ago

Until I find the brush that I want ( a work bench brush with bristles that won't melt), I use a dish towel and a 1/2 sheet pan on my baking steels. It sweeps the residua off pretty well, although I am presently sporting a blister on my forearm where it hit the upper rack as I was cleaning the steel on the lower rack... If anyone knows of a workbench brush with bristles that won't melt, I would be grateful to know about it...(actually, the bristles are probably in contact with the steel for such a short time that it would not matter....)

- Ken   over 2 years ago

Ken, Weber makes a BBQ grill brush that has steel bristles. These definitely won't melt, but they're also pretty hard and will take off some of the stone if you're not careful.

- Raj   over 2 years ago


This is the Weber brush I have: http://www.amazon.com/dp/B0045UBBO0

Thumb raji
Raj Irukulla admin
posted over 2 years ago

We are talking about brushes for two different processes. My assumption was that the discussion was about brushing flour/semolina the stone/steel in between pizzas. I am looking for a workbench brush that has a handle that parallels the surface of the stone/steel to be able to keep as low a profile in between the oven racks and not burn myself while brushing off the flour. Here is an example of that type of brush: http://ecx.images-amazon.com/images/I/31bgAzZOIUL.jpg Until I find one with bristles that will not melt or that are so stiff (brass like the Weber above) that they might scratch the surface of the steel (there is a pumice-like product recommended by the baking steel folks to remove food that has burned onto the surface of the steel). I have a Weber brush for my grill that I would not use on my baking steel.

A brush for cleaning the stone or steel when it is cool is another matter. That is not what I was referring to, nor was Mark S, if I read correctly what he wrote.

- Ken   over 2 years ago


Yea, I'm looking for a brush to get flour and semolina off the stone when hot. My preference is to stay away from metal bristles if possible, since those have been known to come off and be ingested (which can cause all kinds of dangerous health problems. Though I think the likelihood of this happening is greater on a grill due to the grate).

Mark S.
posted over 2 years ago


This is turning out to be an interesting thread. Since getting my countertop Bakers Pride AND starting to use a semolina mix for my bench flour, I've found this to be more of an issue. This is less of an issue with the outdoor oven because of the temperature I think. Everything just gets incinerated and blows away. I think.

Two other ideas come to mind. The first is a variation of Ken's technique. Attach a dishtowel to the end of something like this:

http://www.amazon.com/Mallory-WS1524A-Bug-Sponge-Squeegee/dp/B009KBUR2Q/

Of course, you'd need to make sure it's metal and will hold up to the temperature.

The second thought running through my head would be to use a hair dryer to blow away all the dust and crumbs. This would likely cause another mess to clean up. But it might be effective.

Thumb raji
Raj Irukulla admin
posted over 2 years ago

I agree with you that a hair dryer would create another mess! I have decided to sacrifice $6 for a bench brush with flagged (like split hair ends to sweep very small particles). Despite the fact that this brush has polystyrene bristles which would melt with prolonged exposure to heat, I figure that the sub-second sweep time will keep the bristles from reaching the 500-525 degree mark. If I am wrong, I will try a horsehair model, as long as I can find one that has good marks for not shedding bristles. We shall see...
This is the brush:
https://www.amazon.com/gp/product/B004FTPTOE/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

- Ken   over 2 years ago


Ok, I tried just taking an old cotton dish towel and tying it around a dowel as a test. I think it would work decently well. It took a couple swipes but it got off most stuff. The biggest problem is the dowel is less than ideal, as the tied on towel has a tendency to spin. Also, since the handle is straight it makes knuckle clearance tricky when cleaning the bottom stone. I''ll probably fashion a handle that is angled and not round at some point and try using that, but this has some promise.

Medium wp 20150325 13 34 38 pro

Mark S.
posted over 2 years ago

Very nice. This is exactly what I was picturing in my mind.

- Raj   over 2 years ago


A hair dryer or anything that doesn't get the ash out of the oven will create a fair amount of smoke when the ash hits the oven floor. I just use a dish towel, but if I were looking for a brush, I'd buy one from FGPizza--top quality products and great customer service.

http://shop.fgpizza.com/brushes.html

Adam Sachs
posted over 2 years ago


Just found this at my local Canadian tire store and thought I would post the find. After a couple of pizzas in my little oven the build up of burnt semolina can be an issue. I have tried the "rag on a bbq tool" much like the wrapped pole shown but thought this might be better. I note that it says not to get it wet, which means I have to remember to store it in the house. Sorry have not tried it yet, have to start more dough.
Here is the link . . . http://www.pizzacraft.com/pizza-stone-cleaning-brush.html

And here is a pic . . .

Medium image

Greg S.
posted over 2 years ago


This is exactly what I need. Ordering one now! Will post my results once I've used it.

Thumb raji
Raj Irukulla admin
posted over 2 years ago


We received and tried the brush above (the Pizzacraft). I am not impressed. The bristles are very stiff and too short to bend in the least. They are also so short that when one grips the handles, one's fingers contact the steel/stone first, so that the brush is not even flat. Add to that that the length is insufficient to reach the farthest corner on the diagonal without wearing a glove, and for me/us, at least, it does not work. I am going to ship it back. The search continues..... Raj, what was your experience?

Ken K.
posted over 2 years ago


Raj,

Did you ever try the Pizzacraft brush?

Ken K.
posted over 2 years ago


Ken, lost track of this one! You know, I held off on ordering this after I zoomed in on the pic at Amazon. The form factor looks just right for my oven. But, the bristles were a dealbreaker. I have a Weber brush that has similar bristles. I found them to be too abrasive. It would remove stone along with some of the ash.

Thumb raji
Raj Irukulla admin
posted over 2 years ago


The bristles are stiff, but they are not metal, so they will not score the surface. I just didn't like it for the reasons I wrote above.

Just wondering...

Ken K.
posted over 2 years ago


You could use a putty knife from a hardware store to scrape off all the crap, worth a try :)

Gil W.
posted over 2 years ago


Have you guys ever found an adequate brush?

I just came across this heat-resistent, adjustable, natural hair brush...

http://www.gimetalusa.com/shop/brushes-natural-bristles_1_Brushes_SPN.php

Thumb t1
Mike K.
posted over 2 years ago


Sign In to reply to this post