Stoneware Bar Pan
- josephsm May 17, 2006 04:43 PM
A friend of mine was getting rid of an untouched stoneware bar pan (10 x 15 x 1) from the Pampered Chef so I took it off her hands.
What is it good for? The pamphlet recommends bar cookies, drop cookies, rolls, biscuits, pizza (but I already have a pizza stone), and chicken pieces, chops and fish filets.
Is any of this stuff really any better prepared in this heavy pan? I have limited space in my kitchen to store this. Any recipe ideas would be appreciated.
My sister gave me three pieces of the stuff and I don't use any of it! Too heavy, bakes differently as it conducts and retains heat in ways glass and metal don't and it must be cleaned without soap. I don't have the patience for it! You can use the bar pan as you would a pizza stone. It produces a crispy crust if that's what you like. I've also done cookies on it but it only holds about 6 at a go because it's narrow. You probably couldn't lift it if it were any larger! Good luck. Mine's headed for the next yard sale.
I cooked my salmon croquettes on my stone and they came out GREAT!!
I will probably never fry another salmon croquette. I fixed them as usual even down to the coating. I then spread a layer of olive oil on the stone and put the croquettes on it and cooked them in the oven. I did not even have to turn them.