Glazed or Unglazed Stoneware: What's the Difference in Cooking Performance?

Click For Summary

Discussion Overview

The thread explores the differences in cooking performance between glazed and unglazed stoneware, with participants sharing their personal experiences and opinions on the topic. Some express skepticism about the necessity of unglazed options, while others discuss aesthetic preferences and practical considerations.

Discussion Character

  • Opinion-based
  • Anecdotal

Main Points Raised

  • One participant mentions a customer's belief that glazed stoneware does not cook as well as unglazed, but they are unsure of any differences.
  • Another participant states they do not notice any difference in cooking performance between glazed and unglazed stoneware.
  • One participant explains that the glaze is primarily for appearance, noting that the cooking quality remains the same.
  • Another participant shares their experience of owning both types and not noticing any difference in baking performance.
  • One participant believes that the glazed version works better due to its scalloped edges, which they feel increases surface area and heating efficiency.
  • Several participants agree that the glaze is only on the outside and does not affect cooking quality.
  • One participant expresses concern about the performance of a non-Pampered Chef glazed crockpot insert, highlighting cleaning difficulties but not cooking performance.
  • Another participant suggests getting input from the test kitchens for authoritative information.

Areas of Agreement / Disagreement

Participants generally agree that the glaze does not impact cooking performance, though some express differing opinions on the aesthetic value of the stoneware.

Contextual Notes

Participants share personal anecdotes and experiences related to the use of glazed and unglazed stoneware, focusing on practical usage rather than formal guidance.

Who May Find This Useful

Consultants interested in understanding customer perceptions and experiences regarding stoneware options may find this discussion relevant.

W
WendyLou
Messages
28
I have a customer who works with pottery and ceramics and she asked if the glazed stoneware cooks as well as the unglazed. She seems convinced that it doesn't. She loves our stoneware and is upset that there is only one unglazed baker (rectangle baker) left. I told her that I was unaware of any difference but I would check on it. Does anyone have any info?
 
I don't notice any difference, but I can't prove it.
 
Makes no difference.

The way I explain it is this. Our bakers are the pieces that are more likely to end up on your dinner table. And we all know what stoneware looks like as it becomes seasoned. Who wants that dark dirty looking stone on your table? We want your table to look pretty, so we just put glaze around the outside of the bakers so it looks nice. That's all. Still cooks the same.
 
The glazing is only on the outside...just for appearance sake. I have owned the non-glazed rect. baker and I have the glazed one...I have never noticed a difference in the way they bake!

Now, if the glazing was INSIDE, then yes- that would affect it.

Honestly, I wish they would do away with the other rectangle baker. Anytime someone tries to order it, I get them to change to the glazed one...serving out of the other unglazed one looks yucky! :yuck:
 
  • Thread starter
  • #5
Thanks, ladies. That's what I told her, but she's a purist!! She'll come around. She says the glazed is still better than any other brands.
 
The glazed actually works better because of the scalloped edges. There is more surface area so it heats up faster.
 
Debbie had it right on. The glaze is for appearance. There is no difference in cooking quality. I use all pieces and I have never noticed any differences. Just looks a lot prettier to take somewhere.
 
Get an answer from the test kitchens... that should satisfy her.
 
I was very concerned about this when PC first introduces the glazed pieces till I realized they are only glazed arround the outer sides. Not inside or on the bottom. This would really change the performance! I have never noticed a difference.

that being said I have a crockpot with a removeable glazed stoneware insert (NOT PC obviously) but I HATE cleaning it! It cooks like a dream but everything sticks! I have to soak and scrub.... repeat!
 
I 2nd the test kitchen's response...they use stones in every way possible and every day. They are also chefs so obviously are able to speak with much food expertise.
 
I agree- the key is that the bottom in unglazed on either inside or outside!
 
I had someone at a show want to order a pre-seasoned stone... ok... yuck!! How would she know what it was seasoned with???? She wanted to buy my used pieces after I told her that she would need to season her own when she purchased them.
 
That's just weird, especially because the warranty wouldn't transfer.
 
PCJenni said:
I had someone at a show want to order a pre-seasoned stone... ok... yuck!! How would she know what it was seasoned with???? She wanted to buy my used pieces after I told her that she would need to season her own when she purchased them.
Click to expand...

Too funny. I guess you could offer to season her stones for her with Scotts crisco/salt recipe for an additional fee. :p
 
Wants to buy a "seasoned" stone? I would hope that I could not laugh at that request.
 
tlennhoff said:
Too funny. I guess you could offer to season her stones for her with Scotts crisco/salt recipe for an additional fee. :p
Click to expand...
That's a good idea. :) You could fit several in the oven at one time.
 
That's funny because my mom just bought a used PC loaf pan from a yard sale for like $2 or something!!! She knows that if it breaks, that's it. She said for $2 she didn't care. I told her she should put a baking soda paste on it for a LONG while and scrub the heck out of it with HOT HOT HOT water. You never know what other people did to it before you buy it!
 
The thing is, I would've bought her a loaf pan!
 

Frequently Asked Questions

What is the main difference between glazed and unglazed stoneware?

The primary difference between glazed and unglazed stoneware lies in their surface treatment. Glazed stoneware has a smooth, non-porous coating that makes it easier to clean and prevents food from sticking. Unglazed stoneware, on the other hand, has a porous surface that absorbs moisture and can enhance the flavor of certain dishes, but may require more care to prevent sticking.

How does cooking performance differ between glazed and unglazed stoneware?

Glazed stoneware tends to heat evenly and retain heat well, making it ideal for baking and roasting. It also prevents food from sticking, which can lead to easier cleanup. Unglazed stoneware, while it may require more oil or seasoning to prevent sticking, can provide a unique cooking experience by allowing moisture to escape, resulting in crispier crusts for bread and pizza.

Can I use both types of stoneware in the oven?

Yes, both glazed and unglazed stoneware are safe for oven use. However, it’s important to follow the manufacturer’s guidelines for temperature limits and usage to avoid thermal shock, which can crack the stoneware. Always preheat the oven with the stoneware inside to ensure even cooking.

Which type of stoneware is better for baking bread?

Unglazed stoneware is often preferred for baking bread because it absorbs moisture during the baking process, which can help create a crispy crust. The porous nature of unglazed stoneware allows for better steam circulation, enhancing the bread's texture. However, glazed stoneware can also be used effectively if you prefer easier cleanup.

How do I care for glazed and unglazed stoneware?

Glazed stoneware is generally easier to care for; it can be washed with soap and water and is often dishwasher safe. Unglazed stoneware requires more attention; it should be seasoned before use and cleaned with a damp cloth or a gentle scrub to avoid damaging the porous surface. Avoid soaking unglazed stoneware in water, as it can absorb moisture and lead to cracking.

You must log in or register to reply here.

Similar Pampered Chef Threads

Grease Seeping Through the Bottom of Stoneware?
  • cheflorraine
    • Pampered Chef Stoneware
Replies
4
Views
8K
Amanda Goode
Lost and Found: A Broken Stoneware Piece
  • Shawnna
    • Pampered Chef Stoneware
Replies
7
Views
2K
Ginger428
Has Anyone Used Only 6 Wells in the 12 Ct Stoneware Muffin Pan?
  • aPamperedBride
    • Pampered Chef Stoneware
Replies
2
Views
2K
Admin Greg
Pull A Parts in the Deep Dish Pie Plate & Square Baker Glazed Stoneware Demo
  • jrstephens
    • Products and Tips
Replies
14
Views
3K
chef131doreen
Stoneware Fluted Pan in Pressure Cooker?
  • pamperedchefdudeky
    • Pampered Chef Stoneware
Replies
5
Views
5K
pamperedchefdudeky
Well Meaning Host Washed My Stoneware...
  • jenwallace
    • Pampered Chef Stoneware
Replies
17
Views
7K
pcheftammy
Deep Dish Baker - Touch Down Taco Dip
  • BeckyC5830
    • Products and Tips
Replies
7
Views
4K
rlombas
How to Properly Use and Store Pampered Chef Stoneware?
  • KatieBeth
    • Pampered Chef Stoneware
Replies
2
Views
2K
Admin Greg
Saving a DCB Soaked in Soapy Water: Tips & Tricks
  • RaggedyAunt
    • Pampered Chef Stoneware
Replies
9
Views
3K
pampchefrhondab
Cooking Chicken Breasts in the Microwave Using Various Stoneware
  • ChefDi
    • Recipes and Tips
Replies
2
Views
11K
PamperedinConshy
Back
Top