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Stoneware

  • Thread starter Thread starter medako
  • Start date Start date
M

medako

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At that PC party I went to, they were really pushing the stone cookware. I was just curious if anyone uses stoneware and what they think of it.

I have a pizza stone that I love. But it's the only piece of stoneware I have and pizza is the only thing I use it for (even though it could be used for just about anything).
 
I have a pizza stone too. I love it!

I would also be interested in hearing others opinions about stone cookware.
 
I've seen stone casseroles lately. I know they can be used for all kinds of things, but I guess I'm still a little leary of making something in a casserole that can't be scrubbed with soapy water.
 
I love my Pampered Chef stoneware!! I have 6 pieces and am currently hosting a catalog party (it ends on Wed; if you want to order, let me know! :)) so I can buy a couple more.
They are very easy to use, durable, versatile and so simple to wash.
someone sounded uneasy about not being able to use soap.... I love it! It's a snap to just scrape away the left over crumbs, rinse, dry and store. Saves on time and soap. :)
I must admit that I was nervous about using the stoneware at first, but then I bought the PC recipe book for Stoneware and that helped me branch out and try new things.
The mini bar pan is great for the toaster oven; chicken nuggets and fish sticks cook a lot better on it. Muffins turn out better in the muffin stoneware, too. Good luck with your stoneware adventures!
 
I don't know anything about Pampered Chef. But Friend Wife used to be a potter, and we've done all sorts of cooking and baking in both stoneware and earthenware.

Besides that, I make a lot of tagines, in an actual tagine, which is unglazed clay. One difference is that the tagine gets cured with olive oil.
 
If I remember right the stone ware also gets seasoned or cured with use, like an iron skillet. I've only owned a PC pizza stone and it got a very dingy appearance with use but it baked "perfect" cookies, pizza's, pita breads, etc. I no longer have it as I moved and it got broke---unlike my iron skillet! I love cast-iron just wish it were not so heavy! I use my iron skillet when baking pies or quiche's- I simply place the pie pan inside the iron skillet than bake.... NO Undercooked bottom crust when you do it that way!
 
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