Friday, October 16, 2009

Snail Mail

Today I got a huge box that was holding a small (compared to the packaging) large bar pan!!! I was so sad when my last one broke, but the wonderful Pampered Chef replaced it and mailed me a new one!

I definitely have my work cut out for me though.

This is our small bar pan (sitting on the large bar pan) that we have been using for the last 7 years in our toaster oven. I would say it is pretty "seasoned."

Anyone have any good seasoning tips for my new large bar pan?


1 comment:

Goosegirl said...

Hey Simone, you can start getting your new pan seasoned by roasting vegetables. Just toss your potatoes, onions, beets, carrots and whatever else you have, liberally in good olive oil and some herbs and sea salt. Then roast them in the over at about 425 until they are to whatever texture you like. I prefer them crispy!

Also, I do not normally like these, but Pampered Chef tells consultants to encouraged people to bake Pillsbury crescent rolls on the stoneware to season it. They are high in fat and will help season the pan.

Basically, cook with fat and and that will season the pan.

Do not set your oven to convection or broil as this makes the oven temperature uneven, and will crack the stone.