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The beginning of the article mentions stoneware, but is not mentioned under the section where it discusses different materials pans can be made from. I have stoneware pans and would be interested to know what the differences are in comparison to the others.
My wife makes small loafs of fruit cakes. She bought a lot of little non stick loaf pans to bake them. Problem is the non stick flakes off. I now have a great set of small containers for parts in my shop. We thought grass would be the answer but seems no one makes them in the small size. Anchor lists them but no ones has them so probably no made any more. Ideas?
So many thanks to Sara Bir for all of her knowledgeable information on so many things. I’ve been baking since my youth in 4H some 73 years ago and still learn so many things. I’ve found I can eliminate those old wives tales about things and move on. Keep the good stuff coming.
Keep baking and baking and baking, Shirley. I’m sure you could teach me plenty of tricks, too!
Thanks for the comment about silicon pans becoming greasy feeling. I have some silicon baking cups that have become so greasy that I stopped using them. Good info!
A comprehensive and informative review. Especially liked the parts about sizes and volumes. Thanks!
Happy to help!
What about plain stoneware (like pampered chef)? Are they basically the same as ceramic?
Hi, Jeani! Great question. Yes, stoneware is basically the same thing as ceramic. Ceramic is an umbrella term to describe items that have been created with clay, fired, decorated or glazed. All other forms — earthenware, stoneware, porcelain etc., fall under that general term.
I found this very useful, thank you. I too have a collection of pans in a bin but find my preferred choice is aluminum.
A few spots on my USA pan got a weird change in appearance after I made something–cranberry bread with orange juice in it?–that I guess was too acidic. I switched to glass after that.