Get Stoned with Pampered Chef
Pampered Chef Stoneware
I have a confession to make.
I am the anti-Martha Stewart.
I know, there are many who make this assertion, but do you honestly know anyone who can claim ALL of the following:
• Has burned water?
• Is able to serve chicken in one of only two ways? (Raw or Burnt)
• Uses her smoke detector as a kitchen timer?
• Has absolutely no idea what a zester is for?
• Serves Thanksgiving dinner in courses that are 6 hours apart because she didn't realize that turkey won't thaw if you take it out of the freezer on Thanksgiving morning?
If you were to ask: "Who is Killing the Great Chefs of Europe?" (not referring to the film, of course), my husband would unequivocally state, "My wife!" without even having to think it through.
I'm a bad cook.
But I love kitchen gadgets, pots, and pans.
I, the anti-Martha, use Pampered Chef Stoneware. Those in the know, who've attended a Pampered Chef party, realize that this is what is meant by (tongue in cheek) "getting stoned."
I can actually make meals that are edible, won't cause salmonella poisoning, and even taste good...all because of my Pampered Chef Stoneware.
The Basics of Being Stoned
I own several pieces of Pampered Chef Stoneware. Upon initial receipt of my stoneware, the directions state to cook something fairly greasy (store-bought crescent rolls work wonderfully) in it to help season the stone. I did this, and you should too.
Directions also state that you should NOT wash the stoneware in soapy water — this will cause your food to taste soapy. However, as a person who doesn't always follow directions (when I bother to read them), I can tell you that I've washed my stoneware in soapy water since day one, and hubby has yet to say "Umm, good Dawn seasoning on this chicken, dear. Next time, let's try the Palmolive!" I can't stand the thought of NOT using some good old-fashioned soap and water when my stones are greasy, and I've not seen any adverse affects in over 18 months of use. (Dishwasher use is also not recommended by the Pampered Chef folks.)
Baking in the stoneware is no different than baking in your average run-of-the-mill bakeware — except you are much less likely to burn anything in it. It does get extremely hot though, so be wary when taking it out of the oven. Because my Pampered Chef Stoneware is quite attractive to look at (it's not the fancy glazed stoneware, but it's a nice color of tan!), I generally serve straight from the oven to the table — no sense in dirtying another serving dish! Again, be careful, the stone is HOT!
Tasty Stone Dishes
The 11" round Deep Dish Baker actually looks like a large cake pan, or a pie tin with straight sides. It is perfect for making deep dish pizza, cini-mini's (baby cinnamon rolls like they charge an arm and a leg for at Burger King), and veggie-meat-cheese bread rings that are great comfort food on a cold winter night. And speaking of cold winter nights, the stone keeps food warm after removing from the oven; therefore if your significant other is a little late in getting home for dinner, his/her food will not need to be re-warmed in the microwave...it will stay nice and toasty if you leave it in the stone on the counter.
My Rectangular Baker is similar to a common 9"x13" baking pan and can be used by itself to make scrumptious brownies or lasagna that practically jump out of the pan onto your plate. Placing the corresponding Rectangular Lid/Bowl on top creates a heat-sealing device that allows me to make a roast that is tender, juicy, and pleasing to the eye. Flip the whole thing up-side-down (removing the roast first, of course), and you have a lovely, deep casserole (with lid) large enough to make scalloped potatoes for a small army.
I also own the 12"x15" flat Rectangular Stone simply because of the great sell job of the Pampered Chef hostess de jour. She kept talking about fish sticks, and how great they turned out on the stones. Normally, I don't partake of fish sticks (preferring fresh Minnesota walleye), but the way this woman went on about fish sticks, I just HAD to try them. So I bought the stone, made fish sticks, and they really were quite tasty. The flat stone is also great for pizza (frozen or fresh), cookies, and anything else you might put on a cookie or baking sheet. It's almost impossible to burn anything on this thing!
