Paula Deen 10 Inch Stoneware Round Covered Casserole, Green Review

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(More customer reviews)I find it a little odd that they say this is a green dish when is it mostly a beautiful warm brown although there is a lovely mossy sage glaze along the sides of the dish. I have been very busy testing out the casserole dish in all sorts of ways in my test kitchen. My first recipe test was making slow-poached chicken in the dish. Next was Martha's Perfect Mac and Cheese followed by slow-cooked ribs. Everything turned out perfectly except the ribs but I think that is just because ribs are not my thing, I have officially given up making them.
Transporting the dish is a little awkward because there are no grips on the side but it is definitely do-able. The lid is not on very tightly but it does not slide or wobble. As a result it was quite easy to remove to allow for browning which ended up being a big help. I was impressed that I could cook these in the dish with zero oil and there was no issue with food sticking to the casserole dish. I prefer to hand wash big dishes to save space in my dishwasher but I did put it through my dishwasher last night and it came out gleaming like new.
My one disappointment was finding out that you can not cook the stoneware on the stovetop at all. Oh well, I will live. As a result I will just brown meat and veggies in a stainless steel skillet and then transfer the food to the casserole dish. No big deal. Although it is not safe on the stove it is safe in the dishwasher, oven, microwave, fridge and freezer. Nice!
I do worry about breaking it and chipping it but so far it has done extremely well. It is tougher than I am! Normally I do not care about aesthetics but I love how beautiful this dish and does it ever gleam. The dish is very easy to clean even by hand, the design and colour are so appealing and I absolutely adore that each casserole dish is uniquely glazed so mine is one of a kind.
Stoneware has always appealed to me. Rustic, charming and a healthy cooking vessel choice, this was the right product for me. Believe it or not, this is my first real casserole dish with a top and everything. I can not believe what I have been missing! I would proudly serve a boeuf bourguignon to friends and family at a special celebration from this casserole dish. It is elegant and feels like home. I give this product four and a half out of five wooden spoons.

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Schlemmertopf Classic Glazed Clay Cooker, Medium Review

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(More customer reviews)I found my first Schlemmertopf at a yard sale, never used and with instructions. Ten years later I own 6 different sizes including some Romertopf brands. I don't use anything else for baking, ever, with the exception being obvious things like pizzas or cookies. So far I have found many of mine second-hand; I believe this is because people don't use the bakers properly and think they don't work.

Let me be clear on this: you need to read the instructions. I'm not used to doing that, so I'm very grateful I did this time. You MUST soak the baker in water before using for the first several times. The terra cotta absorbs the water and then diffuses it inside the baker during cooking. This creates a moist atmosphere and a naturally-occurring broth for meats. After it becomes seasoned with regular use, you rarely or never have to soak it again. Soap, cleaners or the dishwasher must never be used as the terra cotta absorbs the "flavor" of soap and this will ruin your food, however they clean up really well with water. The bakers turn out perfect, moist roasts, meatloafs (no need for a special meatloaf pan!) and chickens and food generally cooks in less time. The coloring of the bakers will change with use, just chalk it up to part of the charm of using "real" cookware.
Whenever I am cooking for company, they ask about the bakers - apparently few people have seen them or know anything about them. For that reason, they make great gifts for people who love to (or simply have to) cook.

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Sassafras Superstone Covered Baker Review

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(More customer reviews)I've been looking for something that will allow me to bake artisan-style French bread at home. I'm an experienced bread baker, but had not been able to produce breads that were identical to the commercial bakeries.
Allowing for the differences in our ovens, I thought that perhaps a stone baking container might allow me to more closely reproduce the breads. In late December after reading the available reviews on this product, I purchased it. I had high hopes that I would be able to bake outstanding bread. I used the recipe that came with the pan and was not totally disappointed. The flavor of the bread was very good, but it was not extraordinary. Nevertheless, the baking method is less labor intense than the misting methods used in some recipes.
However, I'm not satisfied with the final results and will continue to experiment with various steps in my bread-baking experience. I'm considering using this pan, but tinkering with the production method, by using a higher temperature, misting to produce steam, and not covering the loaf with this pan's lid.
February 15 Update - I tried putting the baker's top into the oven during preheating. Then, I placed a shallow pan in the bottom of the oven during preheating and, after the oven had reached temperature, poured in 1 c. of boiling water and then closed the oven and allowed it to heat an additional 5 minutes. Please be CAREFUL or you may get steam-burned!!!!!!!!Then I placed the bottom of the Sassafras in which the dough had been raising into the oven for 5 minutes. Again, BE CAREFUL or you may get steam burned. I then opened the oven and placed the hot lid over the loaf and allowed it to bake for the remaining time. It worked great! The bread was nicely browned, very crusty, and perfectly done. The methods are a synthesis of those in the Peter Reinhart, Bernard Clayton, and Rose Beranbaum. I hope this helps others out there looking for the perfect French-style bread.

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This Superstone French Bread Baker produces a traditional Italian loaf of bread with a very crispy crust and light crumb. 14.5"L x 5.18" W x 2.5"H

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Norpro Pizza Peel and Paddle Review

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(More customer reviews)I can't really comment because I never got to use it through 1 full pizza. The pizza paddle was glued together and cracked right down one of the seams during the first use. Low quality...

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Norpro 3 Piece Canape Bread Mold Set Review

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(More customer reviews)I just tried a flower-shaped bread tube this weekend with homemade butter roll dough, and it worked wonderfully! If you are a baker or have a friend who is, this is quite a neat idea. My fear was that the pan would not release the bread, but the shaped loaf positively Fell Out! I plan to try a variety of things including making seasoned croutons for a unexpected, special touch for salads.
After spraying the interior with cooking spray, the dough is put into the tube and allowed to rise. The lid is then added and the tube is baked in the oven with the perforated top pointed upward. Easy as pie- nothing to it! The included instructions suggest using them as cutters as well as a baking form.

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Marinex 14-1/2-Inch Diameter Large Pizza Plate Review

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(More customer reviews)Marinex, as you are undoubtedly aware, is the 'new Pyrex' - that is, it is an extremely heat-tolerant glass which does not shatter as easily as the _new_ (current) Pyrex does. It also tends to have a lovely blue-green tint to it which, considering the cost of the stuff, must be counted as a plus. The bottom line is that if you want the best non-metal heat-tolerance for the price, Marinex is the cookware for you.


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Norpro 10 Inch Nonstick Bread Pan Review

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(More customer reviews)My ceramic and pryrex bread pans were sticking, even with oil and a sprinkling of corn meal.
With this pan, when the bread is baked you just turn it upside down and it falls out.
I just wish the sides were wider and higher because the loaf is pretty small for bread slices.

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