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KellyJ
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| Posted: April 10 2008 at 6:43pm | IP Logged
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I've been needing to replace our lasagna pan and our 9x13 pan for some time now. The Pyrex discussion got me back to thinking about how I really need to replace the aforementioned pans (not Pyrex... but I will be getting rid of some of that sort of stuff too after reading that thread!).
Any recommendations of specific brands/models of replacement pans?
I am concerned about using stoneware--thinking I'd drop it, and then that would be it. Enamelware is pretty, but I am concerned I would scratch it up. So, I'm leaning toward stainless steel, but I'm happy to hear about other options too.
Thanks in advance!! 
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Fuzzy
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| Posted: April 10 2008 at 7:18pm | IP Logged
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Kelly, I am a very small person (not even 5'2"), and had the same concerns about stoneware being heavy. You get used to the weight, and I have yet to drop one. If you do, it has a guarantee so can be easily replaced!
I love my stoneware because it cooks everything so evenly. I don't burn ANYTHING and I love how non-stick it is, so it makes it easy to clean.
I have only used stainless steel a few times, and it has never come as clean as I would like it to be.
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KC in TX
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| Posted: April 10 2008 at 7:30pm | IP Logged
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Stoneware is non stick? Really? What kind do you have, Fuzzy?
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Fuzzy
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| Posted: April 10 2008 at 9:11pm | IP Logged
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Yes!! The more you use it, the more "seasoned" it becomes. Things come out very easily, and clean up is so nice. I have Pampered Chef Stoneware.
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CAgirl4God
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| Posted: April 10 2008 at 9:59pm | IP Logged
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I have some stoneware also.. and I love it.
yes it is heavy, but like they said above... you get used to it.
it bakes beautifully!
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Matilda
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| Posted: April 10 2008 at 10:07pm | IP Logged
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Do you use the regular stoneware or the glazed stoneware? Is one more "nonstick" than the other? How do you clean them? Thanks!
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Fuzzy
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| Posted: April 11 2008 at 6:38am | IP Logged
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I use my stoneware for EVERYTHING, and it can be used in the oven, microwave, freezer and refrigerator! You do need to be mindful of sudden temperature changes, like going from a fridge to a hot oven would not be good for it. To a cool oven while it is preheating is the best. The air circulates around the stone to make everything bake evenly, so there is no burning, and everything comes out nice and moist.
The regular stoneware like this one and the glazed stoneware like this one are the same inside where you do all the baking/cooking. The glazing is just on the outside, and I prefer it because it has a nicer presentation at the table. The stones stay warm a long time, so I like to keep my food on there as long as possible. One is not more "non-stick" than the other. As I said before, it will get very "seasoned" or, in other words, more of a dark brown color the more you use it. Now, if I am going to make something that is normally very sticky, I will do a light spray of pam, or a very quick spritz of oil and spread it around with a pastry brush.
To clean your stones, all you need is the pan scraper (which comes with each piece of stoneware) or a kitchen brush, which has the scraper on there and some hot water. No soap! You could also use a baking soda paste or sea salt if you like to scrub.
I hope this helps! I LOVE my stoneware, and am really happy to talk about it and share my favorites!
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KellyJ
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| Posted: April 11 2008 at 7:41am | IP Logged
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Fuzzy, can you use metal utensils with stoneware? I was looking at the PC site briefly last night, and it said something about not putting a metal rack, such as for poultry, in it.
I'd like to be able to replace one for one, as opposed to finding myself with 3-4 new pans for the 2 that need replacing.
Oh, FWIW, I use a pizza cutter on our pizza stone without problems. But, it's the one stone I've used or owned. So, maybe I'm committing a no-no by using the pizza cutter.
Thanks!!
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Fuzzy
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| Posted: April 11 2008 at 7:53am | IP Logged
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Yes, you can use metal utensils with stoneware. It is not recommended to put something extra in it to bake, like you would with a roasting pan. Just put the item directly in it.
I baked a whole chicken last night using my square baker and I put it right in there, didn't need any kind of rack. My brother and sister bake their chicken in the microwave in the Deep covered baker in 30 minutes.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Lasagna and 9x13 pans
