What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Stoneware

M

medako

Guest
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!
 
You must log in or register to reply here.
Back
Top