"Tried and tested, love shortbread pans"
05 September 2016
As with all stoneware baking items, I seasoned this with spot of coconut oil, it's pretty flavourless. Baked and cooled pan in hot oven. Wiped clean pan and it's ready to use. SB Pans, should only be used for creamed shortbread recipe, not cold recipe of cutting cold butter into dry ingredients. This will be something I'll pass along to my children, as a tradition I grew up with. Cleaning, after seasoning pan...HOT water only, a bit of coarse salt to assist any stuck baked food. NO SOAP. The pan will darken with use, and create a natural non-stick over time. It makes a Great Wall decoration.