The process involves baking oil into the porous surface of a baking stone, typically made of ceramic or cordierite. This creates a non-stick layer and helps protect the stone from cracking due to temperature shock. For example, applying a thin layer of oil to a new stone and baking it at a high temperature for an hour is a common initial treatment.
This treatment is crucial for extending the life of the baking surface and enhancing its cooking performance. A well-treated stone resists sticking, resulting in easier removal of baked goods and simplifies cleaning. Historically, bakers have used similar methods to prepare their baking surfaces, ensuring even heat distribution and preventing food from adhering.
