Jill Winger wrote:I personally have used stoneware baking sheets for years instead of the metal ones, and I LOVE them. (pizza stones work, too). I have a round one and a rectangular one-- and while they are a bit heavier, I feel as though the cook is much more even.
Plus, they're non-toxic.
wayne fajkus wrote:I had success making pies in cast iron skillets
Rebecca Norman wrote:In Goodwill in the US I've found cast iron muffin or popover pans.
Those sound like a good idea. Do you find you need to bake cookies for a bit longer on these to account for the stone taking longer to heat up than a metal sheet? And does anything weird happen when you use a hot/warm stone from the oven to bake another batch on it right away?
Anne Miller wrote:A couple of years ago I stumble across some bake ware at a gift shop that I fell in love with. I only bought the pie pan as I thought it was a little expensive. It was $5.00 and it now sells for $13.00. Later I looked back at the receipt to find the name: Granite Ware
Here is the link for it on Amazon:
Amazon Link for Granite Ware
Carla Burke wrote:YAASSSS!!! I always forget about that stuff, but I LOVE it! Reasonably priced, nice looking, long lasting, nontoxic, sturdy... Anne, you ROCK!!!