Recent content by I Have the Tools

I love that idea of doing one in your home! I'll be heading out on the road with my hubby in about a week, and training to drive a big truck........yup, trucking and a PC consultant. LOL But I'll have to come home for May so I can do this. I love this idea! thanks! Kris

I posted on here a month or so ago getting ideas about doing this. Well we had the show on the 23rd of Feb. and it was great fun! It was for my niece, she is a triathalete doing a fund raiser for the Leukemia/Lymphoma Society in honor of a friend of hers. The show was right near $800, but...

When I first started using stones over 14 years ago, I kept one in my oven. Still have the same stones, no problem with any of them breaking. They're well seasoned now, so they have a new parking place while not in use. The biggest problem that I could forsee leaving it in the oven is...

OUCH!! But it does make sense that it could do that. Kris

Oh my! Throw it away?!!! Tell her you'll take it. LOL No advice on how to 'unseason' a stone, basically that's what they're wanting to do. Doesn't make sense to me though. I'm sorry I have to kind of chuckle at my sister in law who totally loves Pampered Chef, but she keeps her stones in...

I like that approach affshea. I'll remember it in the future. She wasn't actually telling me she was talking to my sister and her daughter about it and as I was doing something else with someone I overheard her so it got my interest. She was in no way blaming the stone or PC or anyone, just...

I would love to have those tips, but for some reason my computer won't open any of those attachments anymore. When I first came to this site, I had no problem, but now it just won't open them. Thanks for your responses though. Kris

True they aren't designed really for quick breads, but we have found that you can cut a piece of parchment paper and place over the bottom end. It will still leak but not as much. Put some aluminum foil on the bottom of the oven though to save clean up. Kris

I know this is an old topic....but hey, I'm up in the middle of the night, learning. ;) Never place an entree in a container on your stone (I'm sure you know this now) ;) Hopefully you didn't throw the two halves away. They make great smaller stones. I have a very old rectangular...

I work very part time at Panera Bread. We're majorly strict on hygeine and our bakers use the wood ONLY for breads. No meat ever touches it. It's not that they're not even allowed in the food sevice business. I tend not to believe whatever that person said about being able to use wood with...

I've baked on my stones for over 15 years and have never had this problem. A few people have told me that their cookies go to flat on the stone. The only thing I could think to suggest was to use parchment paper. Any other (better) ideas, or anyone experience this? Kris

Did you use it to scrape out the inside of a can, not opened with our can opener? I have an old scraper, before the can opener came out, and it has nicks along the side of it. Kris

I now use my crock for my various kitchen tools. But I also have done meatloaf in it (years ago, before the mini loaf stoneware). And of course quick breads. Also used it at an ice cream social at church, it kept the ice cream cold longer. Kris

A guest at my show today (who loves PC and has a lot of it) said that she had the fluted stoneware pan for just a few days and a mouse pooped and peed on it, so she threw it away. Said she couldn't stand the thought of using it. I think I understood her to say that the consultant...

Very cool Kirsten. Freight manager? aka dispatcher? or on the shipping/receiving end of the industry? We do stop at truck stops. That's mostly where we will park and sleep, and of course make our contribution to the oil industry (fuel up). Our loads are from the company we are leased...