Pampered Chef makes the most wonderful baking stones. Trust me. I've thrown out all my baking sheets. No more hard-on-the-bottom biscuits! The one tip I would give is never put a really hard frozen item on them to bake as this will break them. Allow just a little thawing time before baking pizza. Take time to go to a pampered Chef party. They have lots of inexpensive kitchen items too.
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Pampered Chef products are amazing. I have been using them since 1997. Like Sharon, I will only bake in/on stoneware now. My husband won't even eat a frozen pizza now that isn't cooked on a pampered Chef Stone. The muffin pan is wonderful...no liners needed and they come out beautiful every time. My favorite piece is the Jell Roll Pan. It is so versatile. I would encourage everyone to attend a home party and try a piece of stoneware. You will fall in love.
Unglazed terra cotta tiles from your local home improvement store will work as well, and are very resonably priced. Just measure your oven and get a few of the size that will fit to cover your lowest baking rack as completely as possible.
Pampered Chef products are the best! I don't own any of their stones yet. I do have some Southern Living terra cotta baking pots for muffins. They are wonderful. Basically they are small terra cotta flower pots without a hole in the bottom. They are seasoned by spraying them with PAM. I have perfect cornbread muffins everytime! I found other terra cotta clay pots (without holes in the bottom) from the craft store or hardware store and added some different sizes to my baking pots.
I wonder how safe the tiles are at the home improvement stores...those are not meant for cooking on... is there anything that could leach into your food?
The terra cotta in the home improvement store is made the same way as any other terra cotta, and cooking.com websites recommend them - that is what some of the italian restaurant ovens are made out of on the bottom - that or brick. They are safe. Nothing to leach out - just clean them first to get any store dust off of them.
Much of the Pampered Chef items I own were won with points accumulated from Parties. Here's how it works. The dealer will give you a list of the groceries she needs to cook for your party. If you already have some of them that's ok. Usually it doesn't cast over $20, but the points you get from sales,hostess points will get you enough points to get your money's worth back and possibly more, depending on how hard you try to sell along with your show.
I just inherited the large round stone from my cousin. She never used it and couldn't remember how to use it so she couldn't tell me. I've found care and handling instructions on the internet but someone told me that the stone has to be heated in the oven before each use. Is this true? If anyone can enlighten me on the proper use of the stone I would be eternally grateful. I've heard many good things about this cookware and am eager to use it but am worried I'll wreck it as I'm so ignorant of its proper use.
In addition to the classic round pizza stone, Pampered Chef offers a wide variety of stoneware. Items include a deep dish baker (great for casserole), stoneware loaf pan, muffin pan, and fluted baking stones.
I have a rectangular baking dish which has a corner broken off. Is there any way to repair it. I really hate to throw it away.
Thanks for any info
i was baking cookies last night and my stone broke into 6 pieces. what can i do to get it replaced.
Can anyone tell me how they store their baking stones. I don't have enough cabinet space to store them singly on a shelf. Is there some sort of felt box, or something I could buy?
I love the measuring cup (dry & solid one). I also just bought my first stone (small bar pan).
I have several of the stones, but my round stone has done something no of the other have. It has oil or grease seaping out of the back side. It has hardend because I did not notice it a first. I have tried cleaning it with really hot water, but no luck. The biggest problem I have is when I take it out of the oven the pot holders stick to it or what ever I set it on it sticks to it. Any suggestions?
I want to bake some bread and use my rectangle stone. Do I heat the stone first? then transfer the bread dough? Anyone with suggestions? or tricks that may help before I try baking my bread on one of these.
Editor's Note: Here are instructions for use and care from Pampered Chef: http://www.pamp sp?productId=164
I bought some terra cotta muffin pots that are individual pots to make muffins in. However, there was no recipe book, ect., that came with it. Do you know where I can find recipes for them?
I want to purchase something from Pampered Chef but cannot find a consultant in my area. Could someone tell me where to look to find one?
Have you tried Home & Garden Party's Baking stone? Same stone cost a lot less! www.gohgp.com
I am a consultant and I am more than happy to help any of you that have questions. You can reach me at iamchef dot leighann at yahoo. But to answer the questions I've seen here so far...Pampered Chef stoneware is guaranteed for three years. Contact the Pampered Chef and have your receipt ready if at all possible. Our stoneware is LEAD FREE. This you won't see in garden centers...or other companies as far as I know. You definitely do not want to leach lead into your food.
Our stones do not need to be preheated, though anything baked under 15 minutes may take a couple of minutes longer. Try adding a few minutes to your frozen pizza baking times.
Clean stones with hot water only. I have never seen our stones with the stickiness problem mentioned on the back. I might suggest trying a "magic eraser" by Mr. Clean. Hope this helps, but if not give me a holler!
I have recently purchased a gingerbread house terracotta cooking mold that was made by pampered chef. Has anyone used this product and can give me their experience?
All these stones are great. Preheat stone for pizza only. I have used mine for over 10 years and it is almost black. I love the Gingerbread House Mold.
Pampered Chef Gingerbread House Mold Recipe
3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/4 ground cloves
1/2 cup solid vegetable shortening
1/2 cup sugar
1/2 cup molasses
Lightly spray the mold with nonstick cooking spray or blot oil on with a brush or paper towel; blot out any excess oil using paper towel. Combine flour, cinnamon, ginger, baking soda, salt and cloves; mix well, set aside.
In large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well.
Shape dough into a ball; divide dough into 2 portions. Wrap each portion in plastic wrap; chill 30 minutes. Preheat oven to 350 degrees F. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding serrated knife parallel to the surface of the mold cut excess dough from mold.Press till perfectly smooth no cracks, warmth from your hands helps.
Bake 17-20 minutes or until edges are lightly browned. Remove to cooling rack. Cool in mold 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with remaining dough.
Repeat procedure with remaining dough.
Note: It is only necessary to fill the chimney section of the house once.
Royal Icing Recipe:
Makes 2 cups icing or enough to assemble and decorate one Gingerbread House or School/Post Office.
4 cups powdered sugar
3 Tbsp. meringue powder*
6 Tbsp. water
Place all ingredients in a medium non-plastic mixing bowl. Beat at medium speed of electric mixer 5 to 7 minutes or until icing is glossy and holds peaks. The icing dries very quickly; cover with a damp towel when not being used.
To store for later use, place in an airtight container and refrigerate. Mix thoroughly before using. Icing may be tinted using food coloring (liquid, paste or powder), if desired.
*Meringue powder (pasteurized egg whites and cream of tartar) is available at craft stores or retail stores that sell cake decorating supplies.
Makes 1 Gingerbread House
Source: Family Heritage Gingerbread mold collection
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