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I'm slowly working on converting our pots, pans and bakeware to safer materials. Our cookie sheets were the non-stick type and now, I'm looking at safer stoneware. A friend sells Pampered Chef and I like their Stoneware, but is it really as "natural" as she claims? I know you all would have the skinny.
 

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The only concern that I'm aware of (and I'm a potter) with pottery (stoneware, porcelain, etc) is lead in glazes. Dishes sold for food use in this country won't have that problem. Things with lead tend to be brightly colored and are usually marked not for food, so it's really only a problem with old dishes or ones imported from strange places.
 

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Pampered Chef is unglazed. Commercial pottery for food preparation in the US and Canada are not made with glazes that contain lead.
 

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4evermom, do you know what might be in the glaze that causes a plate or cup to get extremely hot in the microwave? Gets hot very quick, before the food inside even gets warm. It makes me think there is some kind of metal in the glaze. Do you know what it might be?
 

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glazes are primarily silica, which is really fine sand... same stuff glass is made of. Sometimes oxides from metals are used to color clay, but that does not specifically affect how fast the glaze or the the ceramic piece will heat. Lead is used as a flux that allows the glaze (silica) to melt at lower temps in the kiln, and that is why it is used with some vibrant colors. The longer the glaze is in in the kiln with hotter temperatures the more often the colors are darker and earthier because of oxidation. Since lead has been found dangerous in the late 70's, it has been replaced by low-fire glazes that are also vibrant in color, but do not contain lead in North America. There are a variety of reasons your dish is getting hot in the microwave... If the dish has moister in it, such as having just been washed, it will heat up more than dishes that have not. The relative thickness or thinness of a the ceramic surface, the size of the opening... and finally, the food you put inside.
 

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keep in mind that this stuff is some kind of HEAVY! you will need two hands to remove even the smallest one from the oven.<br>
i love my square baking dish and round one, but the two sheets i have had were problems. one cracked. the other got sticky when i tried to season it for use and i cannot get the sticky off. don't know how it happened b/c i followed directions. i never got around to asking a rep about exchanging it.
 

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<div style="font-style:italic;">4evermom, do you know what might be in the glaze that causes a plate or cup to get extremely hot in the microwave? Gets hot very quick, before the food inside even gets warm. It makes me think there is some kind of metal in the glaze. Do you know what it might be?</div>
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The metal content of the glaze can definitely cause the dishes to get hot in the microwave. I've had dishes with cobalt oxide get hot in the microwave. Cobalt makes things blue, of course, and black if there is alot of it.
 

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<div style="font-style:italic;">keep in mind that this stuff is some kind of HEAVY! you will need two hands to remove even the smallest one from the oven.<br>
i love my square baking dish and round one, but the two sheets i have had were problems. one cracked. the other got sticky when i tried to season it for use and i cannot get the sticky off. don't know how it happened b/c i followed directions. i never got around to asking a rep about exchanging it.</div>
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actully you can get the sticky on and the cracked on replaced if you still have the cracked one... their policy is really great on damaged stonewear!!! I love the stuff!
 

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i use their muffin and mini loaf pans as well as cookie sheet<br>
love them<br><img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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I have a "cookie sheet" that is fantastic for all kinds of cooking. Yes, it is HEAVY. My sister had one that cracked in the oven and she didn't know that it was replaceable until after she got rid of it. A rep told her of this after the fact.
 

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I love my Pampered Chef Stoneware. I am actually buying some more. I rarely cook with anything else. Pampered Chef sells a metal stand (for lack of a better word) that the stoneware fits in to make lifting out of the oven easier. (I love that, too).
 

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Mine isn't Pampered Chef, but I have a pizza stone and love it. I never did any preping. I used corn starch for a while but eventually things stopped sticking. It's fairly large so I use it as a baking sheet. It came with the metal rack but I never use it. I do have large arm overmits as even with small dishes I always bump myself. I just set it on a stove burner after cooking.
 

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My aunt gave me a new--never used bar pan, I think it is? Looks like a cookie sheet but w/ low walls...it's heavy. I don't know what I have to do to start using it...Does it need to be soaked in water?? (like those terra cotter roasters from portugal?) Does it need seasoning?? How to clean? can I use oils on it?? If any one can fill me in, I'd be very thankful. I'd like to try using it!
 

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I LOVE my stoneware! I have a round stone that is 7yrs old it is completely black and has a better non stick surface than my moms teflon coated ones ( we argue about those all the time). I also have stoneware roaster that does fantastic chicken&garlic.
 

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<div style="font-style:italic;">My aunt gave me a new--never used bar pan, I think it is? Looks like a cookie sheet but w/ low walls...it's heavy. I don't know what I have to do to start using it...Does it need to be soaked in water?? (like those terra cotter roasters from portugal?) Does it need seasoning?? How to clean? can I use oils on it?? If any one can fill me in, I'd be very thankful. I'd like to try using it!</div>
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The bar pan is awesome! I use it for pizza, cookies, garlic bread, spinich pie, everything you can think of.<br><br>
Don't soak it. Just make sure the first thing you cook on it has high fat content, cookies, bread, ect... You may need to grease it untill it has absorbed enough fat to season the pan. Dont use soap on it. Soap will affect the taste of food. Just use hot water and scrap it clean, and remember the more you use it the better it will work. Eventually it will get really dark, this is what you want. Good luck, cook lots of yummy stuff! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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Misty the stones with an oil sprayer works really well. I use olive oil in my mister and just spray a little on the pan a few times to get it seasoned. Cooking bacon on the bar pans is the best way to season them. And makes Fantastic bacon!!!!<br>
Love the stones.<br>
Love all the stuff.
 

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So let's say hypothetically - If I had a Pampered Chef muffin pan that I loved dearly and it had other pans stacked on top of it because I put them there without thinking about it, and the weight of them caused my muffin pan to crack from one end to the other, could I just get a replacement from any consultant??
 

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i have a deepdish pizza pan that i've used for everything from cinnamon rolls to pizza. i didn't do anything fancy to it initially - just started using it. i only rinse it after use; definitely don't soak it. it's finally turning into something resembling non-stick.<br><br>
btw, pampered chef has the best garlic press i've ever found.
 

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hmm...got me thinking about getting some of this stuff now...<br><br>
Is there a thread about which bakeware/dishes are more safer than others and reasons for it? I never thought to question what I was cooking with...?
 
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