> > wrote in message
> ...

> I have a Pampered Chef baking stone, and I must have missed those
>> instructions. I have never worried about covering the surface. I
>> love it for baking biscuits. I also use it to reheat anything that
>> needs to be crisped back up -- chicken tenders, fries, etc.

http://www.pamperedchef.com/our_prod...roductId=16723

On Sun, 11 Sep 2011 23:31:24 -0400, Cheryl >
wrote:

> > > wrote in message
> > ...
>
>> I have a Pampered Chef baking stone, and I must have missed those
>>> instructions. I have never worried about covering the surface. I
>>> love it for baking biscuits. I also use it to reheat anything that
>>> needs to be crisped back up -- chicken tenders, fries, etc.
>
>http://www.pamperedchef.com/our_prod...roductId=16723


This bothers me;
"Stoneware is heat-resistant to 450°F" A 'pizza' stone that is
only supposed to do 450?

I've got some other stoneware pieces from pampered chef [50 cents at a
garage sale<g>] They are thicker and more porous than my pizza
stone.

Has anyone used the pampered chef 'big round' stone and another pizza
stone? Does the bulk and porosity make up for the 100 degrees or
so of temp-- or do you think PC is just covering themselves?

Jim

On Sun, 11 Sep 2011 23:31:24 -0400, Cheryl >
wrote:

> > > wrote in message
> > ...
>
>> I have a Pampered Chef baking stone, and I must have missed those
>>> instructions. I have never worried about covering the surface. I
>>> love it for baking biscuits. I also use it to reheat anything that
>>> needs to be crisped back up -- chicken tenders, fries, etc.
>
>http://www.pamperedchef.com/our_prod...roductId=16723

That 450F bothered me so I went looking for the instructions for mine.
http://fantes.com/manuals/old-stone-...structions.pdf

They recommend heating to 500F-- and don't give a maximum. [my oven
does 550F- so that's where I cook pizza]

They also warn *against* cooking fatty foods. No mention of soap
except to *not* use it for the initial cleaning.

I'm just pointing these things out because obviously all stones are
not the same. I'd do whatever PC said to do - they are the ones
researching that stone-- and getting feedback from consumers. And
they have a vested interest in you being happy.

[and now I'm going to dig my PC stonewear out and bake something on
them at 450F to see if they act different from my "Old Stone Oven"
stone]

Jim

am very iterest if there is a difference, Lee
"Jim Elbrecht" > wrote in message
...
> On Sun, 11 Sep 2011 23:31:24 -0400, Cheryl >
> wrote:
>
>> > > wrote in message
>> > ...
>>
>>> I have a Pampered Chef baking stone, and I must have missed those
>>>> instructions. I have never worried about covering the surface. I
>>>> love it for baking biscuits. I also use it to reheat anything that
>>>> needs to be crisped back up -- chicken tenders, fries, etc.
>>
>>http://www.pamperedchef.com/our_prod...roductId=16723
>
> That 450F bothered me so I went looking for the instructions for mine.
> http://fantes.com/manuals/old-stone-...structions.pdf
>
> They recommend heating to 500F-- and don't give a maximum. [my oven
> does 550F- so that's where I cook pizza]
>
> They also warn *against* cooking fatty foods. No mention of soap
> except to *not* use it for the initial cleaning.
>
> I'm just pointing these things out because obviously all stones are
> not the same. I'd do whatever PC said to do - they are the ones
> researching that stone-- and getting feedback from consumers. And
> they have a vested interest in you being happy.
>
> [and now I'm going to dig my PC stonewear out and bake something on
> them at 450F to see if they act different from my "Old Stone Oven"
> stone]
>
> Jim