Preparing to Use a Clay Pan

Step 1

Before you use a clay pan for the first time, clean off all clay dust with a stiff brush under hot running water.

Step 2

Submerge the pan and lid in cold water for at least 15 minutes before loading the pan with any ingredients. Do this every time you use the pan.

Step 3

Do not allow the pan to dry before you use it. As the pan heats in the oven, the water evaporates, steaming the food. By the time the dish is completely cooked, all the water in the pan will have evaporated.

Cooking with a Clay Pan

Step 1

Put your ingredients into the pan. Clay pans are designed to cook without additional liquid. Do not use oil, and use any other liquid, such as broth, sparingly. Recipes designed for clay pans call for more salt than usual; the additional salt is necessary for the cooking process.

Step 2

Do not preheat the oven. Place the covered pan in the center of a cold oven, then turn on the heat. Most recipes designed for clay pans cook at 450 degrees. Convert conventional recipes for use in your clay pan by cooking the dish 100 degrees hotter for 30 minutes longer. To brown the food, remove the lid for the last 10 to 15 minutes of cooking time. Use clay pans only in the oven; they are not intended for use on a stove.

Step 3

Remove the pan from the oven for the last 5 to 10 minutes of cooking time; the heat in the pan will continue to cook the food. Use insulated kitchen gloves or thick hot pads to remove the pan; it retains heat from the oven and will be extremely hot. Never place the hot pan on a wet, metal or cold surface; it will crack. Use hot pads, a thick towel or a wooden cutting board to insulate the pan.

Step 4

To reheat food in the clay pan, submerge the lid in water for 10 to 15 minutes. Cover the pan, put it in a cold oven, turn the oven to 350 degrees and bake for 30 to 45 minutes.

Cleaning and Storing a Clay Pan

Step 1

Do not use soap or detergent to clean a clay pan; clay is porous and will absorb the soap, which can leach out into your food the next time you use the pan. Clean the pan with a stiff brush under hot running water.

Step 2

To clean unusual stains or get rid of strong smells in the pan, fill the pan with water, stir in 3 tablespoons of baking soda and let the pan sit overnight. Then use a stiff brush under hot running water to finish cleaning the pan. For stubborn stains, scrub with a paste made of equal parts salt and water.

Step 3

Let the pan and lid dry thoroughly before storing them. Store the pan and lid side by side, not nested together, to discourage the growth of mold or mildew. If mold or mildew develops during storage, make a paste of equal parts water and baking soda. Spread the paste on the pan, let sit for at least an hour, clean with a stiff brush under hot running water and let dry completely

Here is a link that might be useful: Ehow

She probably used Pam or some other cooking spray on the nonstick pans, which you're not supposed to do for precisely the reason you're seeing now (ask me how I know). A friend of mine said she had some luck getting it off with something called Dawn Power Dissolver. I've also read that Bon Ami isn't abrasive to nonstick pans, but I'm a little skeptical of that. Whatever you use, you run the risk of destroying the nonstick surface, so if you can't live with the film, be prepared to possibly sacrifice the pan.

beanthere, does the mini loaf pan look like the stuff at the link below? Scroll down a bit and you'll see a 4 - loaf pan.

I have PC loaf pan (regular size). They recommend baking a meatloaf in it a time or two to 'season' it. You can butter or oil them. I've never done anything that required flour. I also have a PC bread/pizza stone. It turns dark with use and is pretty much non stick, so far. I heat it in the oven and then throw room temperature, risen bread on it to bake.

I can dig out the booklet for more info, hopefully, if that's what you have.

Here is a link that might be useful: Pampered Chef Stoneware

The instructions posted by kandm look more like instructions for one of those clay casserole type pans. Not sure they would work for a clay cake pan.

Oh that Brioche pan sounds wonderful!...It's stone ware...unless you break it you can't hurt it....just scrub it well...I am guessing it's not nonstick but just well used...
I would put them in the dish washer and then if that cleans them up well enough...oil well and bake away...
I love un-glazed stoneware pans...I don't do anything special at first....just use them and eventually they BECOME non stick!
Linda C

Renee, I have a baking pan that my ex-MIL bought me, it makes pieces of a train out of gingerbread, then you assemble it with frosting.

I just put the gingerbread right into the pan, with no prep at all and baked it and it came right out without sticking.

Of course, I've only used it once, but it worked well.

I also think that the eHow instructions seem more for a casserole than a baking pan.

Annie

Try soaking the brioche pans in water and a good scoop of dishwasher detergent (powdered, not liquid). Leave overnight, then scrub off all you can with a plastic scrubber. Usually removes the majority of it.

Deanna

Trsinc, That's exactly what is, the 4-loaf. Looks just like it. Thank you! Near as I can tell, it's never been used. I was hoping it would work for quick breads since it would be the perfect size for one person and to freeze some for DH to take on the road. Do you like yours? It's an awfully heavy thing to be working with hot. Well, I'll try it. If I don't like it, I can always put it in the donation bin for the thrift store for someone else to give a good home. :)

Linda - The mini-load pan is clay; the brioche pans are metal. Kinda light weight metal at that.

Maureen - She's the Pam Queen of the Universe. And this is exactly why I will not use cooking sprays on bakeware. There are literally globs of the stuff in the bottom edges. It's pretty disgusting.

I'm trying Deanna's method for the brioche pans. Got 'em soaking now. We'll see what happens. Considering how long they've been like that, I don't have high hopes. If I can save 'em, great. If I can't, then I'm no worse of then before I knew they existed. :)

This is like a scavenger hunt. I've unearthed a cookie gun, a mat marked for rolling pie crusts, and enough plasticware to last a lifetime. All of it needs a thorough bath. Ewww.

And now I've gotten sidetracked and didn't make the darn tarts. Well, there's always tomorrow.

Oh, you poor thing. You'll get back on track when you want/need to. :-)

I LOVE my stoneware. I use mine for breads, etc. I've been wanting the muffin tin and cookie sheet, as well. So, you can use it for all the things you normally would. If you are using it for the first time, then I would at least oil or butter the pan.

I agree, when stoneware is hot I am doing a little nervous dance!

Yes, I agree the stuff is heavy. At first I thought i had made a mistake. But, after having it for a while and seeing how it performs, I really do like it.

There may be other materials out there that are better but I just have not had the opportunity to see the results in my kitchen just yet. :-)

BTDT - a note on that clay bakeware - You should not wash stoneware in soap because stones are porous. Over time they will absorb the soap and transfer the taste to your food. To deep clean the stones make a paste with baking soda and water. For light cleaning leave the paste on a few minutes then wash off. For deep cleaning, apply right before bed and leave on overnight. FYI- This paste technique is EXCELLENT for your stainless steel appliances, as well.

BTDT, did it work????

Deanna

Deanna, IT DID! Took two soaks and I used boiling water, but they almost look new now. Thanks. I guess I'm going to have to find a use for them now, huh? ;)

Thanks, Pat, that makes perfect sense about clay. The last thing I want is soapy-tasting bread. I'm going to read up on baking in clay before I try to use it. The whole thing about handling hot pans makes me a little nervouse in this kitchen. My MIL had an island built into the house. The island is very nice, but it is TOO BIG. The oven door "just" clears it, so you kind of have to stand to the side and hold your mouth just right when taking anything large or heavy out of the oven.

I found the little pamphlet that came with it. I'll type out most of it and summarize some.

The Pampered Chef's unique, unglazed ceramic Stoneware guarantees great cooking success. The stoneware duplicates the effects of bricklined ovens evenly distributing heat and absorbing moisture. The results are crispier crusts, juicier roasts and lighter, higher volume breads.

Each stoneware piece is created to our own specs, fired at temps of over 2000 degrees F, and smoothed by hand. This allows the stoneware to retain heat so foods remain piping hot long after leaving the oven. The pan will gradually turn dark brown in color. There is no need to presoak or preheat it.

The loaf pan is perfect for baking and/or reheating:

Cornbread
Biscuits
Rolls
Pound Cakes
Casseroles
Coffee cakes
Meat Loaf

Before using for the first time:

Rinse in warm water and towel dry.

Season the surface by first baking a high fat item in the pan (such as meatloaf). After this step, greasing is usually not required. Although, for the first few uses you may wish to lighly sprinkle the pan with cornmeal or lightly spray with veg oil spray.

BAKING WITH YOUR STONEWARE

You can bake foods at the same times and temperatures that you would normally use.

Do not preheat the loaf pan before using.

It is microwave safe but foods will not brown in the micro.

Knives will not damage the stoneware surface when cutting your cooked item.

Stoneware is freezer safe. However, do not transfer any stoneware piece directly from the freezer into the oven. Allow foods frozen in the pan to thaw completely before baking.

If using a convection oven remember to reduce the oven temp and baking as directed by the oven's manual.

CLEANING

Do not use soap or detergent.

No dishwasher either. Handwash.

Allow to cool completely before cleaning in clear hot water.

Scrape off excess food using the nylong scraper (it's a little piece of plastic that comes with it) or a spatula.

USE AND CARE

Stoneware is a natural clay product that may break if dropped or exposed to sudden changes in temperature. In order to prevent breakage:

Do not put hot pan into water.

Certain frozen foods must be thawed prior to baking in or on stoneware. These include dense items such as frozen meat, roasts, pork chops, unbreaded fish, or chicken. Frozen prepared foods such as french fries, pizza, or chicken nuggets to NOT need to be thawed prior to baking.

Do not use the pan under the broiler or on top of a direct heat source.

Do not place any other pan on top of a stoneware piece to bake

Do not add liquid to stoneware after it has been heated.

Evenly spread food over the surface. Do not cluster foods in the center of the stoneware.

*********************************************************

I pretty much just use my loaf pan for yeast and batter breads. I can see why you'd be nervous about the oven situation. My oven door is so big I have to reach in from the side too. That took a while (and a few burns) to get comfortable with.

P.S.

It's made in the USA. Or at least mine was at the time I bought it.

You and Deanna are my heros for the day!

"Do not preheat the pan." Okie dokie, that makes me less nervous about handling it. Guess I'll be adding makings for meatloaf to the next grocery run.

I really appreciate you typing all that out for me. Thank you!

Well, Yay! I'm just glad I got to finally help someone, lol. I'm usually asking the questions. :-)

Me too! I'm glad it worked for you! I'm pretty sure it was someone here that suggested it originally, but darned if I can remember who (or even why I needed it).

Now, let's see what you bake!! :-)

Deanna