Stoneware 101

Here are some great tips for using your Pampered Chef Stoneware.....oh, you don't have any? Well read on and join the stoneware fanclub! Christmas is right around the corner and I can help Santa pick out the perfect piece to adorn the bottom of your Christmas tree. ;)


STONEWARE 101—some of the basics of our Stoneware!!

Q: Just what are baking stones?
A: Our stoneware is made from natural clay products and is hand-finished. Because they are made from a natural product, there may be subtle variances in color and texture that will not affect baking performance. Each piece is unique.

Q: I keep hearing about seasoning but I really don't understand it. Help!
A: With use, seasoning will naturally occur in Stoneware. Fats and oils are absorbed onto the surface of the stone. The seasoning forms a non-stick coating, making greasing almost obsolete.

Q: My Baking Stone is sticky. Why?
A: If a stone is over-oiled during the seasoning process, a sticky build-up can occur. This build-up can also cause food to stick to the stone. If this occurs, coat stone surface with a baking soda and water paste, let it sit for approximately 30 minutes and clean as usual.

Q: Why are baking stones better than glass or aluminum?
A: Aluminum simply cannot absorb the heat from the oven and hold it evenly. Aluminum, and glass, does not stop at the temperature of the oven as stoneware does. Aluminum, is actually a good conductor of heat, it continues to rise in temperature. In an oven, heat is not directly applied to the aluminum, as on a stovetop, and therefore does not hold and maintain temperature. This is why underbaking and overbaking occur.

Q: I've seen stoneware in stores (cheaper) what's so special about yours?
A: Please be aware that our stoneware is of a higher quality and is the most superior available. In fact, our stoneware vendor said it best: "Stoneware offered from other companies is definitely different than Pampered Chef's. The Pampered Chef is the cream of the crop--each one hand-finished, fully inspected of the finest quality. I can assure you that no other stones come close to The Pampered Chef in quality." Plus.... our stones all have a 3-year warranty. Try returning that other stone to the Dollar Mart after 30 days--let alone within 3 years! (Plus...most stones are made of a material that may allow oils to soak and drip all the way through to the bottom of the oven--YUCK!!)

Q: There is a baking stone on the market that never breaks and comes with a lifetime guarantee. Why don't we carry stones like this?
A: This type of stoneware is called Kiln Brick (this is the company that makes stones sold through department stores--such as Wal-Mart, etc.) While it (Kiln Brick) is less susceptible to breakage, it has the disadvantage of actually being too porous. When high fat items are baked on a Kiln Brick stone, the grease soaks up into its interior. The next time the stone is heated up, the grease caught in the center of the stone also heats up and starts to smoke, giving of a noxious odor. Kiln Brick Stones are suited only for baking pizza or bread. Another disadvantage of Kiln Brick is that it must be pre-heated for at least 30 minutes before using it. Also, a 13-inch Kiln Brick weighs well over 2 pounds MORE than our 13-inch stone.

Q: Can stones be used under a broiler?
A: A stone should not be used under a broiler or on top of a direct heat source. For this reason, we do not recommend cooking with the Stoneware in an oven above 500 degrees because the broiler element will be turned on at or above 500 degrees.

Q: Can my stone be stored in the oven?
A: Yes, your stone can be stored in the oven...however, it is not recommended to leave the stored stone in the oven while baking other foods, could cause thermal shock

Q: Should I preheat Stones before use?
A: It is not necessary to preheat Pampered Chef's Stoneware. However, you should preheat your oven. Bake foods on the Baking Stones at the same temperatures and time-lengths you would normally use.

Q: Why does dish soap leave a flavor but garlic and fish don't?
A: Soap or detergent works to actually form a bond with fats and oils. On our stoneware, fats and oils are part of the seasoning of the stone, so when you try to rinse the soap away, it has actually bonded to the surface seasoning making it difficult to remove. A soap taste may then exist during your next usage. When you bake food with strong odors and flavors, there is nothing in the food that binds to the stone or seasoning. Garlic, fish, onion, etc., are natural food products and do not adhere to the stone. That's why you can bake fish one night and cookies the next without having a "fishy" cookie taste.

Q: If I'm not using soap to clean my stone, then how can it be clean?
A: Soap does not kill bacteria. Soap (and detergent) when combined with water molecules penetrates the pores of food residue to soften it. This softening of food residue just makes it easier for the residue to be removed. Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the nylon pan scraper. This rubbing action will effectively remove food residue.

Q: Can stoneware be used in a convection oven?
A: Definitely. A convection oven is an oven with a built-in fan that forces superheated air throughout the oven for a quicker, more even browning and baking. Since the oven temperature is uniform and controlled throughout, convection ovens do require cooking temperatures to be lower. You can use your favorite Pampered Chef recipe with a convection oven, but for best results, follow baking time and temperature guidelines that are provided with the oven.

Q: What is the correct rack to put a stone in the oven?
A: The second from the bottom. Some ovens are labeled "A", "B", etc. "B" is the correct position-the most "central" part of the oven. Before pre-heating the oven at your shows, always check rack position and adjust if necessary.

Q: Can I place another pan directly on top of the stoneware to bake?
A: No. This will create thermal shock and break the stone.

Q: Can you bake with two stones in the oven at the same time?
A: Yes and no. Two stones can be baked on at the same time if they are on the same rack. "Stacking" or placing stones on separate racks, one over the other, is not an efficient way to use the stones. The stone on the bottom actually absorbs most of the heat from the element and the upper stone does not heat properly.

Pampered Chef Items that apply to this post:

#1321 Deep Covered Baker, glazed (Have I mentioned this baby is the star of my kitchen? Check ou the recipes in previous posts!)
#1332 Deep Dish Pie Plate, glazed (There is a post for this one too!)
#1351 Mini-Baker, glazed
#1353 Rectangular Baker, 9x13, glazed
#1339 Square Baker 9x9, glazed
#1336 Deep Dish Baker, glazed
#1430 Rectangular Baker, 9x13
#1448 Small Bar Pan
#1449 Medium Bar Pan
#1445 Large Bar Pan
#1350 Rectangle Stone
#1341 Medium Round Stone with Handles
#1371 Large Round Stone with Handles (He went to work this evening baking a delicious Friday night pizza!)
#1465 12-Cup Muffin Pan
#1418 Mini Loaf Pan
#1417 Stoneware Loaf Pan
#1440 Stoneware Fluted Pan
#2223 The Pampered Chef Stoneware Inspirations (Cookbook)

If you are interested in any of the items listed above or any other Pampered Chef products please visit my website or contact me. My information is listed in the mid-section of the column on the right.