My dad brought me a "Cook's Illustrated" magazine today - it's not dated, so I think it is one of the "sample" issues they send out free in order to get subscriptions...
ANYWAY....in one section, they are rating 13x9-inch pans. While we didn't make their FAVORITE pan, the PC rectangle stoneware baker made it in the RECOMMENDED PANS rating!!!! It was rated their highest of three stars and their comments read:
"The browning, especially on cornbread and gingerbread, was good, and it's OK to cut foods with a knife right in the pan. Did not retain food odors, as might be expected from unglazed ceramic."
It also is careful to list restrictions, i.e. initial seasoning, no cleansers, no direct heat source, no sudden temp. changes, not dishwasher safe, etc.
A lot of well-named bakeware (Wilton, Wearever, Emerilware, All-Clad) were in the NOT RECOMMENDED PANS section.
:thumbup: :thumbup: :thumbup: :thumbup: :thumbup: :thumbup: :thumbup:
ANYWAY....in one section, they are rating 13x9-inch pans. While we didn't make their FAVORITE pan, the PC rectangle stoneware baker made it in the RECOMMENDED PANS rating!!!! It was rated their highest of three stars and their comments read:
"The browning, especially on cornbread and gingerbread, was good, and it's OK to cut foods with a knife right in the pan. Did not retain food odors, as might be expected from unglazed ceramic."
It also is careful to list restrictions, i.e. initial seasoning, no cleansers, no direct heat source, no sudden temp. changes, not dishwasher safe, etc.
A lot of well-named bakeware (Wilton, Wearever, Emerilware, All-Clad) were in the NOT RECOMMENDED PANS section.
:thumbup: :thumbup: :thumbup: :thumbup: :thumbup: :thumbup: :thumbup: