Using and Caring for Stoneware

My favorite cookware is stoneware. I have several pieces: a round pizza stone, two large bar pans from Pampered Chef, a loaf pan, and a muffin pan. I use them all the time! Since I bought my stoneware, I haven't used metal or glass bakeware at all!

Stoneware is unique - it's a bit different to cook in, and stoneware is definitely different to take care of!

There are many different kinds of stoneware on the market today. There are several distinct differences between types. Some are glazed, and most of the instructions I give here will not apply. Most people are familiar with glazed stoneware in the form of a crockpot. Glazed stoneware can be washed in soap and water, and does not need to be seasoned. It may be glazed in any color of the rainbow and have patterns or decorations, producing beautiful stones. However, glazed stones lack the non-stick capabilities of unglazed stoneware.

Unglazed stoneware comes in several colors. The most common are red and "white" (which is really a variety of off-white colors). My pizza stone is a yellowish gray with tiny flecks of darker material in it, and my Pampered Chef stoneware is a medium beige. I have never used red stoneware and so cannot comment on it other than I've read that it must be soaked prior to use. The off-white clays are fired at a much higher temperature and may be used "as-is", which makes them far more convenient. Be sure to buy your stoneware from a reputable dealer, as some foreign clays may contain lead.

I have found several things to be true when cooking in stoneware.

First, new stoneware needs to be seasoned. The easiest way to do this is to cook something greasy but not overly flavored in it - crescent rolls are a good choice for seasoning stoneware. Clean it according to the instructions below. Do this several times, and you'll have perfectly seasoned stoneware!