Favorite bakeware brands (cake pans)

[Gail]

I've perused the beginner bakeware thread and your comments are duly noted. In my case, it's not that I'm a novice baker or that I'm understocked, rather that I'd really like to replace some of the junkers I've been using for years. Now I'm ready to replace my cake pans, I'm open to any suggestions or thoughts you may have on the subject.

[MrsReber]

Gail, once again, I really like my Wilton bakeware. They have a great website, too (www.wilton.com). I have the non-stick bakeware. I like the weight of it as well as the quailty. I also really like my calaphon sqaure pan. It holds up very nicely to abuse (and I give it plenty). I'm still kind of iffy on the stoneware idea. I love my pizza stone, but I'm not so sure I'd want to bake cookies on it. Bread, yes, but I have become so much more accustomed to using good old non stick cookie sheets that I don't think I could handle the change.

[BethH]

Hi Gail! I posted the original beginning bakeware thread and since then have invested in some calphalon pieces (9 in round, 8 in square) and I love them! They are really heavy and just feel high-quality. I'm happy with my investment (esp. since they came from the calphalon outlet and were shockingly cheap!)

But, as soon as I got home with my new bakeware, I happened to look through a chef's catalog and immediately began to covet the new all-clad bakeware. Its really beautiful and I'm sure is just wonderful(and costs about 6x what I paid for mine) Sigh. http://www.cookinglight.com/bbs/rolleyes.gif

[ellielk]

Gail, I have to agree with the Wilton review. I find that I can get the Wilton pans really cheaply at T.J. Maxx. Since T.J. Maxx and Marshall's are, essentially, the same company, if you have either or both where you live, you might check them both out.

Ellie

[javaone]

I've recently purchased several pieces of non-stick bakeware by Chicago Metallic. The quality is high and substantial weight ensures they will not warp at high heat. Similar to Calphalon, which I also use, but priced about 20% less. Great selection is available at Bed Bath & Beyond. Baking results been very good so far.

[Gail]

So then nobody's madly in love with anything that isn't non-stick, hmm? I looked at Wilton's web site and while the 9 inch round non-stick looks nice, I'm also kind of thinking about something deep, but I don't see any deep non-stick rounds. I'll have to find a TJ Maxx and see what the 9" looks like in person.

The brands you've all mentioned don't have problems with rust, do they? And if I should mar them with a knife? These are concerns of mine because I seem to do nasty, nasty things to my bakeware. You don't even want to see what my bundt ban looks like... http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Gail (edited 08-17-2000).]

[BeckyM]

Gail,

Though they don't yet have round cake pans, I really like the stoneware from Pampered Chef for my baking. I now have their bundt pan, a pie plate, a deep-dish baker (round like a cake pan, but a bit bigger), round and rectangular flat stones, a 9x9 square pan, a 9x13 pan, and a loaf pan. Everything I bake in them comes out wonderfully -- never too brown around the edges. They also are very stick-resistant, but you can use a knife on them without damage. Though Pampered Chef isn't available in stores (it's sold through representatives, sorta like Tupperware), they do have a website. I think the address is just pamperedchef.com but I'm not entirely sure. Other than Pampered Chef, I too have a fondness for Calphalon.

[Dawn G]

I have had the Calphalon non-stick baking pans for a couple years and I am not thrilled with them. I have found that they bake a lot faster than the recepie calls for. I have tried lowering the temperature and cooking for less time, but my cakes and cookies ususally end up dry.

I also don't like how they clean up. I don't put the pans in the dishwasher, and it is very hard to get all the grime in between the corners clean.

If you are worried about scratching the pans, you need to use the plastic Calphalon utensils, otherwise they will scratch.

Next time I would probably go with a diffrent brand.

[anna]

Gail- if you are familiar with Cook's Illustrated publication, you might check there as a resource - they do reviews of all types of cookware/bakeware and rank them after testing tons of ways. You can look online at cookisillustrated.com - there is a fee to join their website, but I like the amount of research they do on recipes and recommendations of things like cookware and appliances - really putting them through strenuous tests before calling them the best.Also, recently I have just found loaf pans in cast iron - Lodge, I think, and I love them for quickbreads because they give a real crunchy crust and taste finished which I think sometimes is a missing element in lowfat baking.

[lorilei]

Originally posted by Gail:
So then nobody's madly in love with anything that isn't non-stick, hmm?
[This message has been edited by Gail (edited 08-17-2000).]

Well, Gail, I didn't think I'd have much to say (unless, you wanted to hear from someone who abhors nonstick things).

I genuinely like the new ALL-CLAD bakeware. When I can afford them, I want the whole set. The collection is stick-resistant, but doesn't have any nasty nonstick surface that will peel, knick, flake or wear out. You can beat on them with knives and they are not fatally injured. They also carry the ALL-CLAD lifetime warranty, so there's no need to fear http://www.cookinglight.com/bbs/smile.gif

I must also put in a plug for stoneware. I hate my baking stone for cookies (it's difficult to get chewy cookies on a stone). But I love my stoneware pans for cakes and baked goods. Pampered chef does make two round "cake pan" sized pieces, which work wonderfully for... well, for cakes http://www.cookinglight.com/bbs/smile.gif I've even baked cakes in their baking bowls, and they come out loverly.

There's my $0.02...

[Laura B]

Originally posted by anna:
Gail- if you are familiar with Cook's Illustrated publication, you might check there as a resource - they do reviews of all types of cookware/bakeware and rank them after testing tons of ways.

I was going to suggest this, too. I happened to read the review of cake pans just the other day. Know what won? The 4 dollar Ecko brand cake pan that you get at the grocery store! They tested all of the big names and said that the cheapo pan works just as well, and sometimes, better than the expensive ones. I think the next best winner was the All-Clad, and that costs 80 dollars. Their advice: save your money. Even if you have to buy a new 4 dollar cake pan every couple of years, you will be better off!

**And I guess I should add that I use these cheap pans and they work fine. They are nonstick but I don't use special tools. I go at them with regular utensils and I have not had to replace mine in the three and half years I have had them (of course, I don't bake lots of cakes...). And, despite the good review from Cook's Illustrated, I still long for some "nice" pans one day, maybe Calphalon because everything else I have (pots,pans) is Calphalon.


[This message has been edited by Laura B (edited 08-17-2000).]

[Gail]

Someone did mention the Cook's Illustrated web site in Beth H's thread, so yes, I read it. However I can "talk" to you folks about things, whereas the article didn't afford that luxury.

Okay, what I want is something durable for kitchen klutzes, and something good quality. If all of the non-stick products require special implements, I don't know that I want to get involved with those. Maybe I need to check into the All-Clad, too.

Let's talk about this stoneware a little. I guess I've been ignoring the ads. My pizza stone lives in the oven so I'm aware of those. There's similar on the market for cakes? (If so, do you need to adjust baking temperatures or time since those puppies really conduct heat?)

[Vanessa]

Hi Gail!
When it comes to baking I guess I have Nordic ware, Baker's Advantage non stick steel bakeware, some ekco cake pans & muffin pans, some Nordic ware bundettes pan (so cute)I also lie Wearever 9 inch cake pans for upside down cakes etc. I thinkmy Bundt pan, Tube pans are Nordic ware & Baker's advantage. Cookie sheets I prefer airbake (those insulated no moe burn cookies http://www.cookinglight.com/bbs/smile.gif )
I will eventually try some calphalon. But I do recall reading that amazingly some cheaper brands were as good as expensive ones in a magazine a while back.

[lorilei]

Stoneware:

Yes, Gail, I've found that my stoneware tend to cook foods faster than average. Never burns them, but they're done a lot faster.

Example. I have a recipe for Irish Whiskey Cake which usually bakes for an hour & 15 min. It bakes in a stoneware bowl in about 50 minutes...

And now I'm going to use this space to answer your second question (rather than looking like I'm psycho-postalot-girl).

Why I Like StoneWare, by Lorilei
______________________

I'm really quite in denial about liking stoneware. Someone bought me a number of pieces years ago (even before I was married), and I never used them. The warranties have all expired, and I'm just beginning to develop an appreciation for them.

I really like the "earthiness" about them. I love the fact that they're naturally nonstick and that I don't need to scrub them to death (or even use soap for that matter). I appreciate the fact that (much like cast iron), they seem to improve the texture of foods.

Yes, you do have to watch the foods. Overcooking will inevitably result in some sort of "crispifying". But, overall, I've found them easy enough to adjust to. And I must retract most of the bad feelings about them that kept them locked in my cupboard for so long.

A-men.
Halleluiah.

[This message has been edited by lorilei (edited 08-17-2000).]

[Gail]

I'm reading over and over how everyone loves their stoneware. What is it about it you like so much? Do you have to worry about it crispy-ing things?
Questions, questions, questions...

[Gail]

How I wish you were old enough to remember Rowan and Martin's Laugh-in. I imagine you dressed as Henry Gibson, holding a gigantic flower and reciting, "Why I Like StoneWear-- a poem, by Henry Gibson," in a quavery, stage frightened voice. http://www.cookinglight.com/bbs/biggrin.gif

Thanks for the info, though.

[Shelly]

I have a few Airbake pieces that I really like. My 13x9 cake pan I have had for a number of years now, and it is rather beat up, but it still works well. I am like you Gail - I do very bad things to my bakeware too! I also have a cookie sheet and a 15x10 jelly roll pan. I don't use the Airbake cookie sheet for cookies because they always seem to spread out too thin..........maybe because there are no sides on it. But I love it for scones and biscuits, and it really is difficult to burn anything on/in these pans. When it comes to cookie sheets, I usually just buy the cheap nonstick kind you can find anywhere. However, since i've been introduced to the joys of parchment paper, I may stay away from non-stick in the future. I would be interested learning more about the stoneware myself; I thought the only stoneware baking pans were for bread! As for muffin pans, I have both nonstick and regular. Sometimes I like to use paper liners, and sometimes not! http://www.cookinglight.com/bbs/smile.gif

[BeckyM]

Here are some of my thoughts about stoneware. First of all, NOT ALL STONEWARE IS THE SAME!!! My first piece of stoneware was a pizza stone I got at Williams Sonoma or some similar place. It was one that was supposed to be pre-heated each time before putting the pizza on it. They also recommended NOT baking anything high-fat on it, like cookies, etc. So I used it for a while for pizza, but then one time I got some of the cheese on it, and it burned into the stone. I scrubbed and scrubbed, but I couldn't get it off! I figured I'd just use the stone with the stain, but the next time I pre-heated it, the oven smelled awful, and the awful burnt taste transferred to my pizza. Needless to say, I never used that pizza stone again!

Then I went to a few Pampered Chef parties and saw how their stoneware was different. It took me a while to be convinced, but finally I bought their pizza stone. Once I tried it, I became hooked! The Pampered Chef stoneware doesn't have to be pre-heated, and you can bake anything on it, including cookies, chicken, and even pizzas. I have gotten the pizza cheese on this stone, and it washes right off! It also makes a nice crust -- crispy on the outside, but still soft in the middle. I even did a "baking test" one time, comparing cookies baked on my Pampered Chef stone, my AirBake cookie sheets (with air between the two layers), and my Calphalon non-stick cookie sheets. Believe it or not, the Calphalon ones were too brown on the bottom, and the tops weren't cooked well. The Air-Bake and the Pampered Chef cookies both turned out evenly golden brown and were perfect by my taste, but I thought the Pampered Chef stones were easier to clean.

I mentioned before that I have lots of different Pampered Chef stoneware baking pieces. I think they all bake things nicely, and I personally haven't noticed them baking faster than normal. (But that may be because I now have a new, more accurate oven too.) The one thing I have noticed though is that the stoneware doesn't cool as quickly as the metal versions. The first time I used my bundt pan, I tried removing the cake too soon, and part of it got left behind in the pan. I was able to get that piece out intact and just "glued" it onto the rest with some frosting and no one ever was the wiser! But now I just wait a little longer before removing, and the cake comes out beautifully. I also love the way brownies turn out in the stoneware -- perfectly soft, with no hard corners that have to be pried out with a knife!

Anyway, I have been converted to the point of using my stoneware for baking everything. My husband also really likes it, because he usually does the dishes (what a great system -- I make the messes, and he cleans! http://www.cookinglight.com/bbs/biggrin.gif ), and the stoneware cleans up very easily. Even lasagne and casseroles don't make his job difficult when baked in the stoneware.

I may have taken more than my allotted space on this topic, but as you can tell, I'm fairly passionate about it! I hope you'll give the Pampered Chef stoneware a chance -- I'm sure you'll like it! (And no, I don't sell it!) http://www.cookinglight.com/bbs/smile.gif

[Gail]

Becky and Lori, you have really intrigued me with this stoneware. One major problem-- I simply cannot see myself attending or otherwise involved in a Pampered Chef party! No disrespect to any of you PC people whatsoever-- the concept simply isn't ME (wipe that silly smirk off your face, Lori) so I'm going to suffer as a result. I've seen very little in catalogues which qualifies as stoneware, other than for cooking (as opposed to baking) and for breads and pizzas. Anywhere besides PC where I might find it?

(So now I have about three options to check out...) Confusion, confusion...

[lorilei]

Oh, Gail, I'm only snickering a little bit.

I'm not a party fanatic either, but members of my immediate family can be a bit party happy. So, I've been suckered into buying all sorts of things etc.

One piece of information I've picked up along the way, which is a big help for those of us who don't want to have parties is this: The companies are listed in the phone book. Honest. Tupperware has its own number. And I'll bet Pampered Chef does too. You can call and order whatever your heart desires, without seeing anyone or inviting anyone over to your house http://www.cookinglight.com/bbs/smile.gif It's a VERY happy thing!

[BeckyM]

I agree with MrsReber about not having to actually attend a Pampered Chef party to get their stuff. You have to buy it through a PC representative, but all the ones I've encountered are happy to just send catalogs so you can order. But the Pampered Chef parties are much better than any other type of "sales" parties I've attended. I've gotten some great cooking ideas from the PC parties -- even ones that don't require using their products. They also have a lot of time & energy-saving products that you don't really understand how great they are until you see them in action, which is why they actually cook for you at the parties. That way you can see how the stuff actually works. I'm normally not a person to attend "sales" type parties (I avoid all other ones like the plague), but I enjoy the PC ones and even had one myself. I felt a little uncomfortable asking my friends to attend the party I hosted, but the ones who came really enjoyed it, and lots of people who couldn't come wanted to order stuff from the catalog. So I ended up with quite a bit of free stuff. But anyway Gail, if you still are adamantly opposed to attending a PC party, you can still get their stuff. If you don't know anyone who is a PC representative or who is having a party, I think their website may have a way to get a list of ones in your area.

Now on to MrsReber's question about my husband and the dishes. I think I was just blessed with a WONDERFUL husband. He is the type of person who likes to help others and who doesn't have attitudes about certain things being "women's work". He is the youngest of six children, and I know his mother and three older sisters had a lot to do with molding him into a man who does not view women as maids. It probably also helps that he is a Physical Therapist, which is a field which is usually entered by more women than men, and I am an Engineer, which is a traditionally male career. We got married a year and a half ago, and we entered the marriage with the attitude that we would be PARTNERS. To us, that meant that together we would figure out the best way to get everything done that needed to be done. He always knew I loved to cook, and he really doesn't like to, so I think he just felt obligated to contribute by doing the dishes. My husband also has a pet peeve about leaving dishes overnight to do later -- he absolutely HATES it! If it were left to me, I might occasionally leave some stuff, but it's important to him not to have clutter around. So I think that also led to his volunteering to be the "dishes" person. But I don't just DUMP all the clean-up on him -- especially when I've made some new complicated thing that uses every pot & bowl in the kitchen! I clean a bit as I go, and then sometimes I'll put away the food while he starts on the dishes. That gives us a chance to talk about the day (beyond while we're eating) and spend time together, even though we're doing work. But other times, I'll just go relax while he's cleaning up, because that's generally what he does while I'm cooking. I don't mean to imply that I have a PERFECT husband or a PERFECT marriage, but I think we're both committed to making each other happy, so we do what it takes. So I don't have any magic spells to make reluctant husbands do the dishes -- I'm sure I could make a fortune if I did! http://www.cookinglight.com/bbs/biggrin.gif I was just blessed to find a man who is committed to doing his part in every aspect of our marriage.

Looking back at this, I fear I may sound sappy, but I'm not apologizing (see other thread), because I love my husband, and I still feel like a newly-wed!

[MrsReber]

Wow, Becky you are blessed. We will be married a year in September. I seem to have taken over the kitchen. Don't get me wrong- he does do laundry and help clean, just not usually the dishes. But at least he never leaves the seat up, thanks to his three older sisters and his mom! Congrats on having such a wonderful marriage- I feel blessed as well with my hubby. And long winded today- very slow day.

[Gail]

Mrs. Reber, did you ever discuss the subject of chores with your husband? Before we got married, we actually sat down and worked these things out. He hated ironing, I hated dishes-- so we agreed to take on each other's dreaded tasks. I am a firm believer in communication as the key to a successful marriage.

[MrsReber]

Gail, we have discussed housework, but not to break it down into who does what. We try to just pick up the slack as we see it. If I have a bad day, mabye he'll do the laundry, if he's busy, I'll try to do the laundry. He always said he doesn't want to make me feel like I have to do all the housework. He does take care of the cars, the garage, the basement, and the lawn, though! He just took leave of the kitchen when I came along because "you cook so much better than I do!" Sigh, it must be true. Maybe someday we'll get a dishwasher. Until then, I shall keep the hand lotion companies in business!

[BernK]

I agree with Gail. Usually all you have to do is ask. One of the main things that we worked out before my husband and I moved in together was a sort of division of labour. nothing was written in stone but one of the big things was whoever cooks does not have to do the dishes. Seven years later it still works. By the way he also is waiting for the day we get a dishwasher. I myself am waiting for a washing machine.

[This message has been edited by BernK (edited 08-18-2000).]

[Gail]

Originally posted by BernK:
... nothing was written in stone ...

[This message has been edited by BernK (edited 08-18-2000).]

Shouldn't that be stoneware? http://www.cookinglight.com/bbs/biggrin.gif

...on the subject of which, are you ladies telling me that it's PC stoneware or nothing?

[BernK]

Yikes
That was bad wasn't it.
believe me it was not intentional.

[Grace]

MrsReber

Longaberger is Longaberger Baskets. I assumed everyone knew what that was because they are pretty popular (at least here in the Midwest). Anyhow, they sell mostly handwoven baskets, and while I have plenty of them (too many, maybe) because I have been given nearly all of them as X-mas and birthday gifts, they do have a line of pottery/stoneware that includes dishes and serving pieces as well as the pie plates (I actually haven't been to one in years now, so I don't know if they have any other baking pieces - I do think they have casserole type baking dishes, though). So anyway, I think the Emile Henry line (you can get at Williams Sonoma and other places) is very, very similar. Not so much in design, but in materials and function. Hope that helps!

Grace

[BeckyM]

My only stoneware experience has been with that awful pizza stone I had first (not sure of the brand, but nothing well-known) and with Pampered Chef. The PC stuff is so much better, that I haven't tried anything else. I haven't heard of any other brands that are as nice as PC, but someone else may know of some.

[MrsReber]

Thanks Grace, that does help. Gee, I just may have to take a trip to Williams-Sonoma. Boy would I hate to have to do that! Okay, I think I may have heard of the basket parties, but I didn't know the brand name. I didn't know they had bakeware either or I might've actually gone to one in the past. Thanks for the info!

The only stoneware peice I currently have is my pizza stone. I honestly can't remember the brand name since I've had it for 6 or more years. I should check the name since it really held up beautifully.

[This message has been edited by MrsReber (edited 08-18-2000).]

[karen w]

Help, all this PC talk and I see the money flying out of my wallet fast and furious. You see I currently don't own any of their products. I just recently learned about them. Yes, you guessed it...I was suckered in to having a party! It was last night. I could not beleive the outcome. At least 20 people came, we had a great time, and now I get to go on a shopping spree. Unfortunately, I've picked out alot more stuff than my free points will allow me, but my husband keeps saying "go for it." It's a great discount and I think he has an ulterior motive-more cooking. (As if I don't do enough already!) Anyway I did not think having a PC party was for me either, but keep an open mind. It was really kind of fun. And don't say anything...but...I sell Tupperware. The PC party was lot more fun than Tupperware parties! Well, I can't wait to try my new stoneware in a couple of weeks!

[MrsReber]

Gail, you don't necessarily have to attend a party to buy the PC stoneware. I just put in an order for a 9x13 pan (for my brownies) and the new cookie press that is coming out Sept. 1st. I had attended a party a few months ago and the woman kept my email address. She just happened to send me an email and I just told her what I wanted. She sent me the prices and told me to mail her a check. They can ship the items to my house, even. So if you know anyone who knows a representative, I'm sure they can order for you. I bought from PC on 4 occasions, but only attended two parties. (They're actually pretty fun and they make food for you). This woman offered to simply send me a catalog if I wanted one. By the way, I am also going to purchase three calphalon 8 in cake pans. Target sells them for 11.99 each. Not too bad!

And one other thing- Becky, how DO you get your husband to clean up? My husband very rarely washes dishes, but acts all proud and points it out to me when he does "look what I did for you!!!" Yeah, well I cook and clean up every night! Let us know your secret, please.




[This message has been edited by MrsReber (edited 08-18-2000).]

[Grace]

I agree with you all on the stoneware - I have the Pampered Chef Pizza stone in my small oven permanently (yes, I'm lucky - I have a double oven stove, plus a separate convection oven!!) Anyway, I just wanted to add that as a bigger baker than cook, I have a favorite piece too that I wouldn't live without, and hence bought two of them....my Longaberger Basket stoneware pie plate!! Makes the absolute best pies ever - never, ever a problem with burning or soft crust. And they clean up so easily, as well as look beautiful. In the fall and winter I bake lots and lots of pies, and I always use those pie pans, and I even bought the stand for the center of the table that holds two of the pie plates (it's wrought iron and has leaves on it). So my pies display beautifully too on the table. Between PC and Longaberger, you'd think I'm into these party things....quite the opposite! I don't particularly care for them, but my older sister is a Longaberger fanatic, so I always go to her parties in support of her, and I get the stoneware items as gifts from my Mom and sister (they ask me to choose something I want). I went to a PC party once and it was indeed fun (more fun than the Longaberger parties, that's for sure!!), and I got hornswaggled into having my own, but even that turned out fun and although I only had about 7 people there, I still did well and got a lot of free gifts! So. That's it. And Lori, I won't apologize for rambling on and on (I always do!). But get those pie plates if you're a pie baker! They'll last a lifetime and are worth every penny.

Grace

[MrsReber]

(Yes, it's me AGAIN, but I'm not apologizing) Grace, I have never heard of Longaberger. Is that like PC? Sounds like it with the parties, but I am a big baker myself, especially in the fall. I haven't seen any stoneware pie plates. They sound wonderful. How does one go about getting those without going to a party or anything?

[lindrusso]

Can anyone tell me of PC or Longaberger has a stoneware lasagna pan? I like to make lasagna for guests but am tired of serving it in my not-so-nice-looking metal baking pans.

I've been to all these parties (Tupperware, Pampered Chef, Longaberger) and usually enjoy them - as a stay-at-home mom I guess I just view it as a chance to get out of the house without the kids (and usually the hostess has some good food too!)!! However my current weakness has nothing to do with food - I attended a Creative Memories (for scrapbooks)party and I'm totally addicted. But I digress...

[PCChefDebbie]

I have enjoyed reading all of your wonderful posts about Pampered Chef and would like your permission to use some of your quotes (names and e-mail addresses deleted of course) at my next cluster training meeting. There is Pampered Chef websight at www.pamperedchef.com. (http://www.pamperedchef.com.) Beginning in Sept you will be able to view the entire line on the websight. You may also request a consultant to contact you. They will find the closest Director to you and give the director your name and phone number, or you can e-mail me privately and I will send you a catalog. Hope this helps.

Stoneware facts: The Pampered Chef stoneware is made of clay and water, baked at 2000F twice which closes the pours (that's why when you bake foods with fat it doesn't soak thru or drip on your heating element). The majority of the pieces are exclusive. It can take the place of your metal or pyrex cookware for everything you cook in the oven, microwave or convection oven with the exception of broiling. Food cooks more evenly as most cookware bakes from the outside in, hence cake brownies on the outside and chewy brownies on the inside, as opposed to stoneware that brings the temperature of the food to the temperature of the oven. Very noticable when baking cakes and cornbread, no more rounded tops they are flat and evenly browned.

Very easy to clean once they are properly seasoned. Make sure that the first few times you use your stones that you either spray them with pam, butter them or use a higher fat food. Once they loose their granular texture and become smooth and start getting darker in color you will no longer need to spray them before cooking. A dark stone is a seasoned stone, do not try and scrub the brown off!!! Everytime you bake with your stones they get darker and darker, it only enhances their cooking abilities.

As posted earlier, do not use soap to clean. The soap will cling to the seasoning and eventually you will end up with pine or lemon scented food depending on your soap brand.

If you have any questions about stoneware or The Pampered Chef e-mail me and I will refer you to the right person. I promise not to try and sell anyone anything. I'll just answer your questions.