A few weeks ago I made some homemade bread pudding. We had a few servings of it, the weather got hot and humid, and I soon learned that mold really likes bread
As I am doing the dishes, I come upon my wife's stoneware "pans". These pans, I am told, do not need soap. "Just like a dutch oven". In fact, soap will ruin
Is there a significant difference between using a loaf pan made of this materials?
I have a recipe for a game pie, circa. 1973. It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and
I was following this baked beans recipe. Relevant excerpt: Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enou
Would the cooking time change if I microwave some food in a porcelain or stoneware container rather than plastic? More details (if you have time to waste) I g
I bought 2 taco shell makers stoneware that have some hairline cracks in them. Will it be safe to use them? Here is a picture:
I bought a pizza stone without realizing that the max temperature it would withstand is 450 F (according to the instructions). My oven goes up to 550 F, which i
Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone.
Would a pizza stone assembled from multiple pieces be smart/useful? I have access to an old marble quarry, and I would like to go cut a stone there. It seems to