If it’s the stoneware grill pan Ive used mine for bacon, chicken, baked apples, items you don’t want your food sitting i. The fat or juices of. If you text me a photo to 850.244.8710 I will take a look and send you some recipes
Help I’m wanting to use my large deep oval dish with domed lid to bake my sour dough bread. It is a second hand purchase but it has never been used. I have used twice but the bread keeps sticking I didn’t think I needed to season as only want to use for bread. I’m now thinking I must as it’s obviously drawing moisture from dough and really getting stuck. Instructions say cook oily food but If I cook chicken etc will odours flavours transfer to bread? Can seasoning be done another way. It has a cherry glaze but unglazed inside. The dish has a flat bottom with no patterns on it
Hi Joyce, stoneware as long as you don't use soap on it will not have taste or smell transfer so you can use it with chicken one day and bread the next. I do suggest if it's brand new to oil the pan and bake it a bit or honestly, I often cook bacon in my pans or peanut butter cookies which have high fat content to get the seasoning going. I am a big bread maker and the other thing you can do is use cornmeal at the bottom when you go to add your dough. This will keep it up off the bottom and give it a nice crunch. Email me anytime I can send you some recipes. pchefsuescookin@gmail.com
I brought the deep dish covered baker from the goodwill for $2 but it’s alil dirty? (Stained) is it ok to cook in?? Also wondering if I cook like creamed corn in stove then heat up dish in oven can I transfer corn into dish to keep it warm? I just don’t know what to do w it
Yes you can! The darker it looks the better it cooks. It’s more like a cast-iron that gets seasoned overtime. I have some stoneware cookie sheets that are all black and that’s the perfect color.
Yes, you can season it, but it’s just as easy to cook something in it that has a higher fat content. I tend to cook bacon on my newest stone pans if it has edges or peanut butter cookies.
Yes you can "season" stones prior to use but I always suggest just cook something with high fat content, like crecent rolls, bacon or burgers in it. But I have so many new stones I have been known to rub olive oil on them and pre season as well. I hope you enjoy your stones. FYI our newer stoneware are dishwasher safe. Check out the link www.pamperedchef.com/pws/suescookin
You can, but it’s not necessary, you don’t have to preseason these stones the more you cook on it the more season they become. I always recommend cooking something with a high fat Content, the first couple of times like chicken thighs, peanut butter, cookies, and in the large bar pan, I always always cook a pound of bacon.
I found a weird pan at goodwill. I believe it’s the 5122 the grill pan. What do I use it for??
If it’s the stoneware grill pan Ive used mine for bacon, chicken, baked apples, items you don’t want your food sitting i. The fat or juices of. If you text me a photo to 850.244.8710 I will take a look and send you some recipes
@@pchefsuescookinI will do that in the morning. Thanks so much
Help I’m wanting to use my large deep oval dish with domed lid to bake my sour dough bread. It is a second hand purchase but it has never been used. I have used twice but the bread keeps sticking I didn’t think I needed to season as only want to use for bread. I’m now thinking I must as it’s obviously drawing moisture from dough and really getting stuck.
Instructions say cook oily food but If I cook chicken etc will odours flavours transfer to bread? Can seasoning be done another way. It has a cherry glaze but unglazed inside. The dish has a flat bottom with no patterns on it
Hi Joyce, stoneware as long as you don't use soap on it will not have taste or smell transfer so you can use it with chicken one day and bread the next. I do suggest if it's brand new to oil the pan and bake it a bit or honestly, I often cook bacon in my pans or peanut butter cookies which have high fat content to get the seasoning going. I am a big bread maker and the other thing you can do is use cornmeal at the bottom when you go to add your dough. This will keep it up off the bottom and give it a nice crunch. Email me anytime I can send you some recipes. pchefsuescookin@gmail.com
I brought the deep dish covered baker from the goodwill for $2 but it’s alil dirty? (Stained) is it ok to cook in?? Also wondering if I cook like creamed corn in stove then heat up dish in oven can I transfer corn into dish to keep it warm? I just don’t know what to do w it
Yes you can! The darker it looks the better it cooks. It’s more like a cast-iron that gets seasoned overtime. I have some stoneware cookie sheets that are all black and that’s the perfect color.
I just picked up a NEW baking bowl while junking. Can I season it inside & out with Veggie oil & bake it to season it? What temperture?
Yes, you can season it, but it’s just as easy to cook something in it that has a higher fat content. I tend to cook bacon on my newest stone pans if it has edges or peanut butter cookies.
Yes you can or cook a high fat food like crescent rolls, bacon or just use oil and bake for 10-15 minutes at 350.
I browned some of my pieces in the oven before using them. Is this ok
Yes you can "season" stones prior to use but I always suggest just cook something with high fat content, like crecent rolls, bacon or burgers in it. But I have so many new stones I have been known to rub olive oil on them and pre season as well. I hope you enjoy your stones. FYI our newer stoneware are dishwasher safe. Check out the link www.pamperedchef.com/pws/suescookin
You can, but it’s not necessary, you don’t have to preseason these stones the more you cook on it the more season they become. I always recommend cooking something with a high fat Content, the first couple of times like chicken thighs, peanut butter, cookies, and in the large bar pan, I always always cook a pound of bacon.