So, give me a minute to talk about why we love unglazed stoneware from Pampered Chef first. If you are interested in being notified when the stoneware is back in stock, please to subscribe.
Not just that, but stoneware’s superior heat retention makes it perfect for transferring something right from the over to serving the meal. Stoneware is great for keeping your food warm during meals.
I’ve owned some of my baking stones for 15 years and the flavor of one dish never transfers to another. If you are interested in being notified when the stoneware is back in stock, please to subscribe.
I LOVE the flexibility of using our stoneware, especially this small stone bar pan for only $25. B y the way, the brand-new stoneware that has just been released can now be heated up to 550 degrees.
When you purchase products that are made here, you are helping to sustain and strengthen our economy for generations to come. If you are interested in being notified when the stoneware is back in stock, please to subscribe.
All the Pampered Chef Stoneware is made from natural clay that is mined here in the United States. When the stones are fired at over 2,000 °F, the clay produces a light colored Stoneware that is unaffected by moisture and completely safe for use with food.
My very favorite kitchen tool is this stoneware baking pan. Yes, it can be a bit pricey… but you have to decide if it’s worth the long term investment.
I’ve had this same unglazed bar pan from Pampered Chef for over 15 years and still use it, worry-free, to this day. This stone bar pan fits in most countertop ovens and is our go-to when heating or reheating small amounts of food.
We love the unglazed cooking surface because it is not only non-toxic but always pulls the moisture away from your baked goods and frozen foods turn out light and crispy. #1:A number of stainless steel baking pans have been dipped in an aluminum coating.
The only surface we would suggest baking directly on would be ceramic stoneware. #2: Stainless steel snot the best option for conducting heat uniformly and consequently your cookie recipes might not turn out the way you expect.
To include toxic non-stick chemicals which are often done to improve the cooking performance of the stainless steel cookie sheet. However, you can always cover your stainless steel cookie sheets with unbleached parchment paper, which will help prevent aluminum and other toxins from leaching onto your food.
Just in case you missed my healthy holiday cookie recipes earlier this week, here are my 3 favorite: Pampered Chef Stoneware is temporarily out of stock as they catch up on back orders.
Subscribe below, and we’ll send you a notice once the Stoneware is available for purchase. With these healthy one-pan dinner recipes, you can make a stir-fry in the oven or roast chicken with Brussels sprouts.
Lining your baking sheet with foil will protect your pan from the sticky honey-soy-garlic sauce, so cleanup will be a breeze too. The potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets.
A medley of spices gives this healthy dish of chicken, sausage and veggies a rich, complex flavor. Bonus: This easy sheet-pan dinner requires just 20 minutes of active prep time.
A sweet and savory maple-mustard glaze livens up baked pork chops, while the carrots are jazzed up with flavor-boosting and anti-inflammatory garlic, ginger and turmeric. Pork dries out easily--using an instant-read thermometer ensures meat is cooked safely, but still moist.
Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans. The pineapple in this recipe makes a sweet sauce that balances the heat of the Jamaican jerk seasoning.
Romes co sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to fish, grilled vegetables, omelets and this one-pan meal of roasted chicken and vegetables. Potatoes, broccoli and chicken thighs all roast together while you make the quick and easy sauce for a fast one-dish meal that's mouthwatering delicious.
To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it's our easy--and healthy --take on steak writes.
Rutabaga is a root vegetable that tastes like cabbage and turnips had a baby. As the tomatoes cook, they burst and create a delicious sauce to mix with the balsamic vinegar at the end.
This healthy meatloaf recipe and side dishes are all made in the oven on two sheet pans so that everything's ready for the dinner table at the same time. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots.
Smoked paprika adds a touch of smoky flavor--look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. This healthy vegetarian tofu stir-fry recipe is made with less oil by cooking the ingredients on two large sheet pans in the oven instead of in a wok.
Flavored with savory black bean-garlic sauce, toasted sesame oil and Chinese rice wine, this quick stir-fry recipe makes a delicious, low-fuss weeknight dinner. After the potatoes and kale are roasted, the hash is formed into 4 individual “nests” that are finished with an egg in the middle.
To keep the prep work to a minimum, use pre-wrapped kale, found near other prepared cooking greens. In this sheet-pan dinner recipe, butternut squash, Brussels sprouts, garlic and sausage all roast on one pan.
Pick whatever variety of chicken sausage you prefer, but we're partial to the flavor of chicken-apple in this healthy dinner recipe. ZA'star (or altar)--a Middle-Eastern spice blend that's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs--gives this sheet-pan roast chicken recipe tons of flavor.
Chicken tenders and retrimmed green beans make this healthy dinner super-fast. In this easy sheet-pan dinner, a sweet-and-savory glaze and a colorful medley of vegetables transform ordinary drumsticks into a satisfying meal.
Roasted Brussels sprouts and chicken thighs are a match we go back to over and over again in the Test Kitchen. Paired with cumin, thyme, sweet potatoes and a hit of sherry vinegar, they create one of our favorite easy dinner recipes.
The bird cooks quickly and evenly, with more skin exposed to get crisp in the oven. Make a big batch of the cocoa-infused spice rub in this healthy baked chicken thigh recipe and let it be your weeknight secret weapon.
Serve with a fall salad of mixed greens, sliced apples and blue cheese. For this easy sheet-pan dinner, beets get a head start in the oven while you prep the shrimp and kale.
Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is simple enough for a weeknight meal yet sophisticated enough to serve to company. Colorful peppers and tomatoes and sweet onion make this sausage dinner pop with fresh flavor.
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. This simple sheet-pan chicken thigh recipe gets an easy burst of flavor from dried oregano and a clove of garlic.
A compound butter made with capers, lemon, garlic and parsley punches up this quick and healthy fish dinner recipe. The winner was clear: the Nordic Ware Natural Aluminum Baker’s Half Sheet.
Like other bare aluminum sheet trays, it conducts heat efficiently, which means food cooks evenly and the pan itself warms up and cools down quickly. Its light color makes it less likely to produce too-dark cookies or cakes, yet its thickness and sturdiness can turn out crispy, well-risen crusts.
While aluminum is prone to staining and scratching (and acidic ingredients like vinegar and tomato can cause discoloration, pitting, and corrosion), the Nordic Ware pan is easy to clean. Whereas rimless cookie sheets are good for maximizing space if you’re baking an army of gingerbread men, trays with rims are all in all more versatile: They prevent spillage and drip page on everything from roasted fish to granola.
We baked the dough on oiled sheets, pulling the focaccia out when it was deeply golden brown on top. We checked how easily the focaccia slid out of the pan (i.e., stick age factor) and flipped the cooled bread to look for evenly colored bottoms.
We compared how fast the food cooked on the various trays: whether the trays warped at high temperatures and which remained hot after coming out of the oven (not optimal when you’re looking to reduce the carryover cooking that can lead to too-crisp cookies or tough fish fillets). We also looked at how many sticky brown bits remained on the tray after transferring the food to serving dishes.
We then handwashed all the baking trays with warm soapy water and a nonabrasive sponge, paying attention to how easy cleanup was (or wasn’t) and whether the basic tasks had left stains and scratches. Stainless steel is widely known to be a poor performer in this category, which explains why the stainless-steel baking sheet we tested was so unreliable.
This may not affect whether your veggies get a nice char, but if you’re cooking in a small oven, it could determine whether the sheet fits inside. The Tolerate pan is much thicker than the Nordic Ware (13 gauge) and pricier too ($23 per unit compared to $12), but produced middle-of-the-road results.
The USA Pan and Chicago Metallic both produced nicely browned vegetables and focaccia but cookies that erred on the too-crisp side; the Holy Sheet made some the best focaccia of the bunch, with no stick age whatsoever, but was less successful in the other tests, under-browning vegetables and over-browning cookies. Neither the Holy Sheet nor the Chicago Metallic are intended to be used above 450°, per the manufacturers’ instructions, which could become a problem if you really need to bring the heat; also, as with all nonstick pans, there is the risk that the coating will deteriorate with use.
That said, if focaccia is a staple in your repertoire, the Holy Sheet might be a worthwhile investment (it’s $25 for one unit) for that baking project alone. The sheet warped after just 15 minutes at 450° and was the least reliable in terms of even or consistent cooking: cookies were too dark, focaccia was brown on the bottom before its interior was cooked, and roasted vegetables left stains that we couldn’t scrub off.
Skip the nonstick surface and instead simply line the pan with parchment paper, or a silicone baking mat if you’re cooking something delicate. At an affordable price, there’s really no reason not to buy the Nordic Ware Natural Aluminum tray.
It’s solidly constructed, made in the United States, and bound to be your best friend all year long. For extra-crisp roasted vegetables, put the sheet tray in the oven while it preheats so it’s nice and hot.
The fact that the sides are only an inch high means that more direct heat can circulate around what you’re roasting, yielding crispier surfaces all around. Line a sheet tray with a clean dish towel and spread freshly washed herbs, greens, veggies, or berries out to dry.
And whenever you’re deep-frying, that sheet tray fitted with a wire rack is your best friend: have it ready right next to the stove to let freshly fried chicken drip and cool without getting soggy. If you want to cook a big batch of whole grains that will keep in the fridge for cold salads or other meals throughout the week, we recommend lining a sheet tray with parchment paper and spreading the hot grains out over the tray to cool faster, so they don’t overcook.