Jennefer@SSA Posted January 25, 2011 Share Posted January 25, 2011 My old aluminum baking sheets need to be replaced and I have some Christmas gift money left over! :D I was about to order some new stone bakeware from Pampered Chef but then read somewhere that there can be lead in stoneware. Sigh.... Should I replace with stainless steel? Or is the concern about lead in stoneware not correct. And whatever you recommend, what is your favorite place to purchase either? Quote Link to comment Share on other sites More sharing options...
Jules Posted January 25, 2011 Share Posted January 25, 2011 I have never heard of the lead in stoneware, but I definitely like stones for baking on. I love the Pampered Chef round stone with the buildt in handles...that is a great one and multi purpose for cookies, pizza, whatever. I would highly recommend it. I also have the rectangle one and jelly roll type stones from them. That is the way I would go. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 25, 2011 Share Posted January 25, 2011 (edited) I'm going for stainless next time I buy bakeware. With stoneware I worry about breakage. With Corningware type I worry about led in the glaze. With glass I worry about shattering/exploding. With aluminum I worry about aluminum leeching. ETA: Stainless and cast iron. Lodge has some pieces that will replace some of my Corningware type dishes. Edited January 25, 2011 by Parrothead Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted January 25, 2011 Share Posted January 25, 2011 Stainless and stone have different properties. I don't believe you could get the same results with just one or the other. Is there a way you could get both? Quote Link to comment Share on other sites More sharing options...
DarcyB Posted January 25, 2011 Share Posted January 25, 2011 I went with stoneware for baking and glass for cooking. I've never heard of lead in stoneware issues. You can also get stoneware much less expensive at restaurant supply stores if you have access to ones that will sell to the public. Quote Link to comment Share on other sites More sharing options...
Jennefer@SSA Posted January 25, 2011 Author Share Posted January 25, 2011 Stainless and stone have different properties. I don't believe you could get the same results with just one or the other. Is there a way you could get both? I am new to this! Can you expound? Quote Link to comment Share on other sites More sharing options...
SevenDaisies Posted January 25, 2011 Share Posted January 25, 2011 I love my stoneware. I had never heard that stoneware contained lead, so I checked on the Pampered Chef website -their stoneware is made of lead-free clay. Quote Link to comment Share on other sites More sharing options...
tuckabella Posted January 25, 2011 Share Posted January 25, 2011 I was told that Pampered Chef stoneware has NO lead in it. I LOVE my stoneware baking sheets and loaf pans. I want to get muffin pans sometime in the future. Quote Link to comment Share on other sites More sharing options...
rootsnwings Posted January 25, 2011 Share Posted January 25, 2011 I will just say I have a 10pc stainless set and one piece of stoneware and the stone is the *only* thing I use for baking (besides my cast iron skillet--love that thing too!) I have the pizza stone w/ built in handles from pampered chef and it is seriously the only "pan" I ever use. I do like the stainless set for on the stove but if you're in the market for a new pan, get the stoneware. You will NOT regret it and honestly I do t see anyone ever needing more than one (unless you break one--my hubby was trying to flip the cornbread out of the cast iron skillet and onto the stone and slammed the skillet to the stone, cracking it into...just one reason testosterone doesn't belong in the kitchen!!!! ;)) Quote Link to comment Share on other sites More sharing options...
rootsnwings Posted January 25, 2011 Share Posted January 25, 2011 Oh I want those loaf pans too!!!! And muffin pan, YUM! off to peruse PC! :D Quote Link to comment Share on other sites More sharing options...
jec3113 Posted January 25, 2011 Share Posted January 25, 2011 My Pampered Chef stoneware turned rancid and ruined any food I tried to bake on it. Into the garbage they went... Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted January 25, 2011 Share Posted January 25, 2011 I am new to this! Can you expound? Stoneware generally will encourage a crisper crust. It retains heat very efficiently. For example, if I'm baking country-style (free form) bread or pizza, I wouldn't dream of using anything but my stoneware. I use metal for loaves. I have one stoneware round dish (a deep dish thing) that I have used for cinnamon rolls, but never for anything savory. I use enameled cast iron (Le Creuset) for stove top cooking and roasting. Quote Link to comment Share on other sites More sharing options...
Jennefer@SSA Posted January 25, 2011 Author Share Posted January 25, 2011 Yes, Le Creuset is on my wish list!!! I found out there was an outlet here in Houston, but upon reading discovered that the pieces sold at the outlet are made in China, not France. Sigh....And so I continue saving to get the real deal! For a family of 5 is a 5 quart Dutch oven sufficient? I want to eventually get several pieces but saving for one to start. I also want a nice convection toaster oven so I can stop using my microwave. Need to win the lottery! Quote Link to comment Share on other sites More sharing options...
Mert Posted January 25, 2011 Share Posted January 25, 2011 I got a piece or 2 of stoneware from a dept store when we got married, and then recently added several PC pieces. The PC is soooooo much nicer. I only use those now. If you're going to do stoneware, I think PC is definitely the way to go. :) Quote Link to comment Share on other sites More sharing options...
Jennefer@SSA Posted January 25, 2011 Author Share Posted January 25, 2011 My Pampered Chef stoneware turned rancid and ruined any food I tried to bake on it. Into the garbage they went... I have never heard of this. Is it common? Anyone else have this problem? Quote Link to comment Share on other sites More sharing options...
sewpeaceful Posted March 27, 2011 Share Posted March 27, 2011 Jen, I've had *several* pieces of PC stoneware since our first year of marriage - 13 years ago. I have never had a problem with stoneware going rancid. I would agree with a PP: if you go with stoneware, go with quality like PC who stands by their product, known for quality, not a fly by night outfit. LB Quote Link to comment Share on other sites More sharing options...
LizzyBee Posted March 27, 2011 Share Posted March 27, 2011 I have loads of PC stoneware and I love all of it. I have baking dishes, cookie sheets, loaf pans, pizza pans. Some of it is 15 years old, and only one piece has ever broken. PC replaced it with no problem. Quote Link to comment Share on other sites More sharing options...
kitten18 Posted March 27, 2011 Share Posted March 27, 2011 My guess is that if stoneware "goes rancid" it wasn't properly seasoned. Quote Link to comment Share on other sites More sharing options...
QueenCat Posted March 27, 2011 Share Posted March 27, 2011 I love my stoneware. All Pampered Chef. I have a variety of sizes, all of which are now a nice, dark brown from use. Quote Link to comment Share on other sites More sharing options...
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