On 9/10/2011 10:13 PM, Cheryl wrote:
> On 9/10/2011 10:30 PM, Janet Wilder wrote:
>> On 9/10/2011 9:14 PM, Cheryl wrote:
>>> I bought a Pampered Chef baking stone, first stone I've ever owned. I
>>> only bought it to support a sales drive my niece was doing for a party
>>> otherwise I wouldn't have bought one so expensive. But it sure is nice.
>>> Much bigger than I expected at 15". Nice handles for lifting. Is there
>>> any reading for how to use these things? The only instructions I got
>>> with it said to season it with cooking spray or cook things like high
>>> fat refrigerator biscuits for the first few uses. Not to use soap or
>>> dishwashing liquid, and of course, not dishwasher safe. Other than that
>>> it just says to scrape off any food but how do you clean it? I don't
>>> even own any cast iron so I don't get the concept of how to clean
>>> something that you can't use liquid detergent on.
>>>
>>> I also noticed the instructions said to use it only if you can cover
>>> most of the surface with food. Are there any good tips out there for
>>> what you can use a 15" baking stone for other than a large pizza?
>>> Thanks.
>>
>> I use my pizza stone for baking challah. I have been using pizza stones
>> for years as they helped make an RV propane oven work better and I never
>> heard of seasoning them with anything. Of course, mine were cheapies
>> from Kitchen Collection and not elegant ones from Pampered Chef <g>
>>
>> I solve the problem of cleaning it by putting a silpat on top of it.
>>
>
> Thanks sweetie. I will keep looking for how to use this thing. I have a
> silpat. I also had to support my niece by getting one of those big PC
> pizza cutters. Much better than my 20 year old one that rips through the
> cheese if you don't angle it right. I miss the old fundraisers with
> cheaper items.
>
My niece sells Pampered Chef, too. I ordered a tomato knife from her and
I really like it. It's green and serrated and it does a great job
dicing fresh tomatoes.

I do have to admit that if she was not selling the stuff, I'd never have
considered paying so much for a tomato knife.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.