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May 17, 2006 04:43 PM

Stoneware Bar Pan

  • j

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.


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  1. I did a search on the Pampered Chef Website under recipes. They allow you to search for "specific tools". I entered "Bar Pan". See the link below for the search results.

    Happy Cooking!


    1. 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.

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          1. It could all be in my head, but I feel like just about everything comes out better on these things. Biscuits turn out particularly good, but we've used them for just about everything. The stoneware line is one of Pampered Chef's winners, IMO.

            2 Replies
            1. re: jzerocsk

              I like how bread cooks in these. Pizza and dinner rolls are my suggestion.

              1. re: warneral

                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.