Wednesday, April 21, 2010
My first piece was a bar pan, when you get it the color is very light clay, see newer pieces above. After use, it continues to darken, my first bar pan became black, completely black I used it almost every day. It eventually broke and I am now breaking in a new one.
It is a little pricey, but worth every penny. Often you can find a piece at a garage sale, from someone who went to a party and probably bought one out of guilt (because they have to buy something) or they just never started using it. Shame really. But it is a great way to get a lower price and try it out. There are a few other brands at stores, I have some of those too. They work fine, I think Pampered Chef's product is a little better but I use it all just the same.
I also make pizza, cook fish sticks, buns, cresent rolls- from the dairy aisle, etc on these pans.
Seasoning requires only spraying or buttering and/ or cooking high fat foods the first few times.
Clean up is hot water with a scraper, soon a dark slick coating will develop and less fat is required.
Pans are heavy, keep them in an easy access place.
If you have stone ware, like it or not, leave a comment and let me know what you think.