Baking with unglazed stoneware?

Quoted message said:

I have several pieces of unglazed stoneware, like the Pampered Chef stuff.
Can you bake in it? I mean, can I bake banana bread in the loaf pans? Will
it stick? I have only used the large flat stones for pizza and for baking
sourdough bread (and I always use parchment with bread).

Any tips, advice, would be greatly appreciated.

~C

No direct experience with quick breads in unglazed stoneware, but you
might try PAM For Baking or just plain butter/flour.

"BeeBop" <yeah,[email hidden]> wrote in message
news:9LL7i.66891$Xh3.55448@edtnps90...

Quoted message said:

I have several pieces of unglazed stoneware, like the Pampered Chef stuff.
Can you bake in it? I mean, can I bake banana bread in the loaf pans?
Will it stick? I have only used the large flat stones for pizza and for
baking sourdough bread (and I always use parchment with bread).

Any tips, advice, would be greatly appreciated.

~C

Sounds like cookware meant to be thrown away. Doesn't it absorb everything
that's cooked in it?

JoeSpareBedroom said:

"BeeBop" <yeah,[email hidden]> wrote in message
news:9LL7i.66891$Xh3.55448@edtnps90...

Quoted message said:

I have several pieces of unglazed stoneware, like the Pampered Chef stuff.
Can you bake in it? I mean, can I bake banana bread in the loaf pans?
Will it stick? I have only used the large flat stones for pizza and for
baking sourdough bread (and I always use parchment with bread).

Any tips, advice, would be greatly appreciated.

~C

Sounds like cookware meant to be thrown away. Doesn't it absorb everything
that's cooked in it?

Real unglazed bakers should be soaked in water before using.
http://www.romertopfonline.com/clay-pot-cookery.html Mine made to die
for chicken.... but I knew people who also made bread in them. Just
follow the instructions.

--
See return address to reply by email

In article <9LL7i.66891$Xh3.55448@edtnps90>,

BeeBop' yeah said:

I have several pieces of unglazed stoneware, like the Pampered Chef stuff.
Can you bake in it? I mean, can I bake banana bread in the loaf pans? Will
it stick? I have only used the large flat stones for pizza and for baking
sourdough bread (and I always use parchment with bread).

Any tips, advice, would be greatly appreciated.

~C

There should have been seasoning instructions with the bake ware. Season
it by cooking something good and greasy--meatloaf is a good choice--and
clean the pan with a scraper and water, no soap, and dry. Kinda like
what you would do with cast...

I have never had a problem with anything sticking to my clay bake ware
once it's been seasoned.

Amy

--
Check it out!
http://www.tcfitnesschallenge.com/index.html

Quoted message said:

I have several pieces of unglazed stoneware, like the Pampered Chef stuff.
Can you bake in it? I mean, can I bake banana bread in the loaf pans? Will
it stick? I have only used the large flat stones for pizza and for baking
sourdough bread (and I always use parchment with bread).

Any tips, advice, would be greatly appreciated.

~C

I've baked in mine, and it works very nicely- very even browning

Quoted message said:

I have several pieces of unglazed stoneware, like thePamperedChefstuff.
Can you bake in it? I mean, can I bake banana bread in the loaf pans? Will
it stick? I have only used the large flat stones for pizza and for baking
sourdough bread (and I always use parchment with bread).

Any tips, advice, would be greatly appreciated.

~C

I have the exact stoneware that you are talking about and I use it for
meatloaves & breads without any problems whatsoever. Since mine is
seasoned from making the meatloaves, it has a non-stick type surface
(kind of like my mom's old cast-iron pan). It does NOT retain the
foods flavors - my breads don't taste like beef and my beef doesn't
taste like bananas.
I am speaking from experience on these, and I do happen to also be a
consultant for The Pampered Chef - just started a few months ago - but
I have had a bunch of their stone products for 10+ years.
Mary

Quoted message said:

I have the exact stoneware that you are talking about and I use it for
meatloaves & breads without any problems whatsoever. Since mine is
seasoned from making the meatloaves, it has a non-stick type surface
(kind of like my mom's old cast-iron pan). It does NOT retain the
foods flavors - my breads don't taste like beef and my beef doesn't
taste like bananas.
I am speaking from experience on these, and I do happen to also be a
consultant for The Pampered Chef - just started a few months ago - but
I have had a bunch of their stone products for 10+ years.
Mary

I have a couple of (apparently) identical stoneware pans, from Sur LaTable,
and use at least one of them weekly to bake sourdough whole-wheat loaves.
The loaves will stick if I don't spray the pan first; but spraying does no
harm because this stoneware is not, as an earlier respondent suggested, like
a clay Romertopf (which I also own). Romertopf is very porous and intended
to take in and let out moisture, that is not the case with this stoneware;
it does take in some moisture, but its main attraction is steady, even heat.
I have never found these loaf pans to absorb and retain flavors; a good
wash with hot water (I don't need to use soapon them) and they are quite
clean.

One caution before buying, be aware that these loaf pans, if truly identical
to mine, are intended to be placed in a cold oven. This has not been an
issue for my sourdough loaves, I've been able to easily adjust my bake times
to accomodate. Before buying, one might want to determine if cold start is
recommended/required for those pans and, if so, is that a problem for the
intended use.
--
Change Cujo to Juno in email address.