Can You Line Stoneware with Aluminum Foil?

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Discussion Overview

This thread explores the use of aluminum foil and parchment paper with stoneware, particularly in the context of making lasagna. Participants share their experiences and opinions regarding the effects of these materials on cooking and cleanup.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions watching a cooking show where foil was used to line a pan for easier cleanup.
  • Another participant shares their experience of using parchment paper for messy dishes, noting it simplifies cleanup without compromising the benefits of stoneware.
  • Several users express concerns about using aluminum foil with acidic foods, particularly tomatoes, citing potential reactions that could damage both the foil and the cooking vessel.
  • One participant notes that parchment paper is stronger than foil and is suitable for lifting out lasagna, while another agrees and emphasizes the effectiveness of Pampered Chef parchment paper.
  • Some participants share personal experiences of using foil successfully for various dishes, while others caution against its use with stoneware.
  • One participant expresses surprise at the information regarding foil and acidic foods, indicating they were unaware of the potential issues.
  • A few participants discuss the differences in quality between various brands of parchment paper, particularly favoring Pampered Chef's product.

Areas of Agreement / Disagreement

Views differ on the use of aluminum foil with stoneware, with some participants advising against it while others report using it without issues. There is a general agreement that parchment paper is a preferable option for lining stoneware.

Contextual Notes

Participants share personal cooking experiences and preferences, focusing on the practicality of using different materials with stoneware in home cooking scenarios.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants and home cooks looking for insights on the use of stoneware and the materials that can be used with it.

cwinter474
cwinter474
Gold Member
Messages
1,180
Was watching Racheal Ray last week and she was making like a 5+ layer lasagna in a loaf pan. So I'm thinking there are 4 of us and I have the mini loaf stone, I could so make this in the stone!!!! then I thought, can you line stoneware with aluminum foil????
 
Not sure about the stoneware w/ foil but you DO NOT want to use ant tomato based food in foil! The acid from the tomatoes will eat the foil. Same reason you do not want to do Lasagne in a metal pan. I have seen spagetti sauce eat thru a metal pan.
 
On that note (semi-hijack) you never want to store anything tomato-based in plastic containers (ziploc, rubbermaid, etc) as the acid from the tomatoes will scar the plastic and make it unsafe to use. If you have them and they are scarred, throw them away! The scarring removes the protective coating that makes them safe and if you continue to use them, the unsafe plastic will leach into your food.
 
I saw that episode, and I believe she was lining it with foil to make it easier to clean up the pan. I have made lasagne countless times in my rectangular baker, and it does not stick. The food lifts out perfectly, and there is no cheese and sauce to scrape off like when you make it in a glass pan. All I have to do is rinse it out. I talk about this in my demos because I make this in my rectangular baker all the time. I'd never use another type of baking dish. As for your idea, I think it would make cute individual lasagnes in the mini loaf pan, so try it out and let us know what happens!!
 
Occasionally if I am in a lazy mood and we are cooking something messy; my husband loves these saucey chicken wings then I line the stone with parchment paper. It works great and the clean up is to pick up the paper and throw out. No need to worry about health issues and you do not lose any benifits of stoneware.
Cathy
 
  • Thread starter
  • #6
ok, I guess I live in a cave. Did not know about the acid from tomatoes and foil and unsafe plastic. I can think of about 4 differant bowls that need to be thrown out. GROSS

I was going to use the foil to lift out the lasagne. Would the parchment paper work?

Carol
 
The parchment paper would work, and, at least in my opinion, provide a better end result all around (I absolutely LOVE PC parchement paper!!).

Sarah
 
pampchefsarah said:
The parchment paper would work, and, at least in my opinion, provide a better end result all around (I absolutely LOVE PC parchement paper!!).

Sarah
Click to expand...

I agree with Sarah! PC parchment paper works wonderfully in our stoneware!:)
 
  • Thread starter
  • #9
I haven't used our parchment paper... I know I'm bad.

It really will be strong enough to lift out the lasagne??? OK that's whats for dinner tonight.... wait a minute that's another thread
 
Parchment Paper is so much stronger than foil! I would be scared to lift a lasagna out with foil!
 
I've been thinking about this thread and came back to my computer after I closed CS and walked away! First of all, our parchment paper is really strong, and if it can hold up to the high heat of our stones, then it can hold up to lifting a lasagna out! If it was me, I'd do 2 sheets the long way and it should work beautifully.
Back to your original question about aluminum foil in stones... if I remember correctly, I think the aluminum foil lined in the stoneware, will make the stone not function like it should. in other words it may burn more and may not perform all the features we brag about. I just wouldn't do it. Now using it at as a cover/lid is another thing because it's not blocking the stone from the food, it's just covering it.
Just my two cents.... I just figured if this thread was staying in my mind and I kept feeling a red flag to lining a stone with foil, then I should come share my thoughts.
Good luck!:thumbup::)
 
I agree with Cathy...I don't think I would do the foil at all. I *KNOW* that parchment paper does NOT affect how our stones cook, and therefore have no problem telling folks to do that if they want.

As for the lasagna thing...yeah, even if it was OK to use foil on our stones, that doesn't sound right. I am surprised that she showed it. Was she doing it just to freeze the lasagna and pull it out in one piece? I don't really get her reasoning for using it...if it was for quick clean up, I promise you will be amazed at how our stoneware cleans up after lasagna! No more soaking/cleaning for three days!
 
  • Thread starter
  • #13
She used it to lift the lasagna out in one piece. Then she cut it into two pieces.

I just bought some parchment paper at Walmart, I will let you all know how dinner turns out....

Carol
 
Not all parchment paper is the same, I hope you bought a name brand! When you get a chance, get some PC parchment paper, 1 tube goes a long way and it is WONDERFUL! I never knew how great it was, until I ran out and thought I had another roll but didn't and bought some other stuff!:grumpy: I then bought reynolds and it was good but PC's parchment is one of a kind and is superior to all the rest!;)
 
Plus we can get it on a supply order for WAY LESS!! Yippee!
 
I used foil on one of my bakers this week to make a skillet cake and it turned out wonderful.
 
  • Thread starter
  • #17
I had just sent in my July supply order, so it is already down for August. Yes I bought Reynolds. Although wally brand was less, I didn't want to chance it. In oven now, will let you know in awhile how turned out.

Carol
 
how did your lagazana turn out?
 
I had been told aluminum foil can radiate heat and crack the stone. This may be limited to foil that is exposed? I have always trained my guests to not use the foil for this reason.
 
I use foil in mine all the time. And the Walmart brand. I do not always have parchment paper on hand. And I love those Reynolds Singles, they fit perfectly in the small bar pan and the medium one too. I mainly use it for pizza rolls. If I am baking brownies or something I will line with parchment. If anything needs to be covered while baking I always use foil.
 
If you want to line a Stone for less mess - then you use Parchment Paper NOT aluminum foil (you CAN NOT LINE stoneware with foil)

If you want to COVER food and use a stone - then you CAN use aluminum foil.

As long as you don't LINE the stoneware with foil - it will be fine.
 
Thanks for reminding me to order more Parchment Paper - I hate foil!
 
  • Thread starter
  • #23
monica.dixon said:
how did your lagazana turn out?
Click to expand...

Worked GREAT!

It was so much fun to watch everyones faces when they got to the table and the lagazana was still standing (more or less, but much better than usual)!!!

I used parchment paper. Was really strong, did sorta stick some.

Thanks for asking
 
What happens if you line a stone with aluminum foil??? (Dont' worry, I haven't done it, just ran into this post...lol)
 

Frequently Asked Questions

Can you line Pampered Chef stoneware with aluminum foil?

No, it is not recommended to line Pampered Chef stoneware with aluminum foil. Doing so can interfere with the natural cooking process and may prevent the stoneware from achieving its optimal cooking performance.

What happens if you use aluminum foil on stoneware?

Using aluminum foil on stoneware can lead to uneven cooking and may cause the food to stick. Additionally, it can damage the stoneware's surface and affect its ability to absorb and retain heat.

Are there any alternatives to aluminum foil for lining stoneware?

Yes, instead of aluminum foil, you can use parchment paper or simply grease the stoneware with oil or cooking spray. These methods will help prevent sticking without compromising the stoneware's performance.

Can I cover my stoneware with aluminum foil while baking?

While it is generally not recommended to line stoneware with aluminum foil, you can cover it with foil during baking if necessary. Just ensure that the foil does not touch the food directly and is used to prevent over-browning.

How should I clean my stoneware if food sticks?

If food sticks to your stoneware, avoid using soap. Instead, scrape off any residue with a plastic scraper and rinse with hot water. For tough stains, you can use a paste of baking soda and water to gently scrub the surface.

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