New Dishes: Stoneware or Porcelain
Rachel Ezekiel-Fishbein
6 years ago
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tackykat
6 years agoRelated Discussions
Stoneware dishes - bad idea?
Comments (2)I had Pfaltzgraff Heirloom stoneware and loved it. Even though it was taupe it marked grey marks from flatware, and it chipped. I replaced it with Noritake China (Sweet Leilani) for good china and Corelle (Country Cottage) for everyday. The lighter weight of these is a nice change after the heavy stoneware....See MoreNow that you've cooked a delicious meal - help me with new dishes
Comments (23)I needed additional dishes before the holidays and bought these in Nov, description said fired hotter and more resistant to breakage...sent for three 24-piece services (6 place settings x 3 for 18 place settings). The mugs at 10 oz might have been a better size if they'd been 12 oz, but I have many larger clear glass coffee mugs from a restaurant supply for those times people want a man sized cuppa coffee. They seem to fit the description (workhorses :)) although I haven't had them that many weeks, but I have to tell you I didn't pay the $208.80, or the $129.95 either. They were $69.95 per service and shipping was free. I don't know how often they are discounted that deeply. We'd moved and I had room finally for my table with all its leaves in place, much more kitchen cabinetry, and was on the hunt for several things - signed up for their email notices. These were one of the first email sale offers I received. Here is a link that might be useful: Sur la Table Bistro dinnerware...See MoreSecond try for new dishes is a winner!
Comments (12)Dang. Great, Golddust, just great. Thanks a LOT. I wasn't the least bit familiar with Denby but I just wandered all over the website that Maire Cate linked and now I WANT ME SOME DENBY! They're gorgeous and I'm SO envious of your fabulous new dishes and now my everyday dishes look like complete crap and I won't be satisfied until I get some new ones. Thanks A LOT. (wink, wink!)...See MorePros and cons of stoneware baking and cooking?
Comments (21)It's true that there is some insulation effect, but there also is, if not as much, with glass and pyroceram. Corningware is supposedly made of the stuff they created to cover space ship nose cones and protect them from the heat of friction with the atmosphere, or something like that. Steel is a conductor, but a relatively poor one. There shouldn't be more than a 10 minute, at the outside, difference in cook times for a lasagna in any of them, and likely less to none. Checking the oven is a great idea. Though...since stoneware works fine for bread and smaller things, it's potentially a preheating problem. Pink, how long do you preheat your oven for? It's well known that when the air at the sensor is at the correct temperature for the pre-heat signal to go off, the entirety of the oven, the walls, etc., often isn't completely hot. This is true with convection ovens as well, though not as dramatically since the convection speeds the heating time. I can see how with the mass of a big lasagna and the insulating effect that Ci_lantro pointed out, the stoneware might take relatively longer in an oven that had just barely come to heat. If you wanted to give it one last try, heat the oven for at least an hour, and set the stoneware dish by a sunny window in the morning, or put it somewhere else warm to come up to at least room temperature before building the lasagna, it might make a difference....See Morerobo (z6a)
6 years agoRachel Ezekiel-Fishbein
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6 years agoFun2BHere
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6 years agoSherry8aNorthAL
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6 years agolast modified: 6 years ago
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