On May 31, 10:45 pm, "BeeBop" > wrote:
> I have several pieces of unglazed stoneware, like thePamperedChefstuff.
> Can you bake in it? I mean, can I bake banana bread in the loaf pans? Will
> it stick? I have only used the large flat stones for pizza and for baking
> sourdough bread (and I always use parchment with bread).
>
> Any tips, advice, would be greatly appreciated.
>
> ~C

I have the exact stoneware that you are talking about and I use it for
meatloaves & breads without any problems whatsoever. Since mine is
seasoned from making the meatloaves, it has a non-stick type surface
(kind of like my mom's old cast-iron pan). It does NOT retain the
foods flavors - my breads don't taste like beef and my beef doesn't
taste like bananas.
I am speaking from experience on these, and I do happen to also be a
consultant for The Pampered Chef - just started a few months ago - but
I have had a bunch of their stone products for 10+ years.
Mary