Pampered Chef stoneware washed in soap!
renee_b
11 years ago
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ravencajun Zone 8b TX
11 years agosheilajoyce_gw
11 years agoRelated Discussions
Pizza Stone....
Comments (40)Several years ago I had a pizza and baking stone from a company called HearthKit. It was a large, heavy base plate, more than 1 inch thick, with side stones, also very thick, that could theoretically replicate a brick oven, when place inside an ordinary kitchen oven. It worked quite well, although it did require about 40 minutes to fully heat the mass, which was constructed of refractory cement. It worked very well for baking breads and pizza. As I recall, it was about $200. When I moved to my new home, I gave it to my sister, as I installed a real, wood-fired brick oven (www.mugnaini.com) in my present home. Anyway, while the Hearthkit stone doesn't perform as well as real wood-fired oven, it was the best thing I'd found up to that point. Alas, I'm not sure it's still being made, although there still seem to be a few places from which you can order one. If you do find a source, I recommend HearthKit. A very high quality product, that absolutely performs as advertised. I've not seen any other stone that contains the mass and heavy construction of this baking stone. The link below will take you to one source that still seems to be selling the HearthKit stone, but do a google search for HearthKit, and you may find others. Here is a link that might be useful: HearthKit Baking Stones...See More"Hand wash only" for everyday dishes, really?
Comments (19)weissman: funny! Martha has help. (Most of) the rest of us have to do our own dishes. I agree that's ridiculous that those dishes are hand wash only, and honestly I think the store where you bought them should have given you the heads up. There are many items I decided not to buy from Pampered Chef because they're hand wash only. Sorry, but I don't feel "pampered" when my hands are in rubber gloves and hot water. (Also, I put almost everything in the DW, including my china and Waterford crystal, that have gold rims on them. Never had a problem.) I'm sure that's disappointing, as it's more than just the colors you need to make work: the dishes have to fit nicely in the DW, bowls and cups should stack nicely when put away, etc. When you find a set that you like, I'd buy just one or two sets and live with it for a few days to see how you like using it. I did that with new flatware to make sure we liked it before buying a dozen place settings....See MoreWhat are your favorite utensils/gadget in the kitchen?
Comments (63)My Mother was at a flea market one day and she happened to see one of those pie crimpers on a table with old metal working tools...She picked it up and was looking at it and the man who had the both says to her,,,"If you can tell me what that is used for, I'll give it to you". Mother told him it was a pie trimmer and to show him she borrowed a pie pan off a both next to his and demonstrated how it works...When the guy saw her using it he began laughing like crazy and he says..."Lady, it's yours,,I have had that with metal working tools for nearly a year and you would never guess some of the silly things ppl have told me it does."...See MorePampered Chef...
Comments (27)Yep, that's how I do it! I don't turn it, just let it cook. Be sure you use a stone that has sides on it! Mostly I use the bar stone, but I have used the 9 x 13 or what ever size that one is, when I've had more bacon than room, and wanted it done all at once, instead of spending an hour making bacon. I usually don't save my bacon grease. If it's not a lot, I'll soak up as much as I can with paper towels. I can usually get all of it with them. Then just hot water and a scraper to clean it. I do a lot of bacon in the summer and put it in zip locks in the freezer for camping. I cook it done, but not as crisp as we like it, then warm it in a pan at camp. Works great! It also is a great way to season your stones, as long as they have sides. Never do it on a pizza stone or the flat rectangular stone. The grease will run off into your oven. For those, make refrigerator bisquits, or be sure you grease them before you use them. Either works. By the way, DS went to the local vocational school for baking and pastry. They used commercial baking pans there, but he is collecting the stones (mostly Christmas gifts!) because he likes them better. Tami...See Morejak1
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