Grease Leaking from Stone in Oven - Possible Fire Hazard?

[cincychef]

I had a lady call me because her friend had been cooking bacon on the large bar pan in the oven and the second time she tried it the grease ran thr the stone to the bottom of the oven. This person it happened to was not my customer, but the lady who called me was and she is worried about using her stone again and setting her oven on fire.
Have you ever had this happen? Do you think her stone had a crack in it?

 

[Chef Kearns]

Verify she's using a Pampered Chef Lg. Bar Pan. Some people try our tips and recipe offers on pans that they've picked up somewhere else.

 

[pcsharon1]

If it is a PC stone then it must have a crack in it. I can't imagine the grease would seep through the stone - it just won't happen like that.

 

[pamperedchefpei]

MY large bar pan does it. No cracks, never even cooked bacon on it. But if you flip it over, all for corners about 4 inches in are very sticky and orange. And I can't get it off.

 

[JMT]

I baked sweet potatoes on my large bar and have the same sticky stuff on the bottom of my pan. I assumed it was from the sugars in the potatoes, but no idea how it ended up on the bottom of the pan. Like you said, it won't come off, but over time it has kind of baked off/or set on and isn't sticky anymore.

 

[DebbieJ]

Stones have pores. It happens.

 

[Jessie Jolly]

I was cleaning my desk the other day and found my new consultant kit product cards...a note at the bottom of the large bar pan card says, "to make bacon line pan with parchment paper...the parchment paper absorbs excess grease."

 

[cincychef]

Thanks Jessica, Now I have an answer for her! I was worried about all the people doing bacon in the oven on the bar pan. This lady said her oven almost caught on fire.

 

[ChefJWarren]

I always line my bar pan with parchment paper when making greasy things.

 

[babywings76]

I was cleaning my desk the other day and found my new consultant kit product cards...a note at the bottom of the large bar pan card says, "to make bacon line pan with parchment paper...the parchment paper absorbs excess grease."

I never understood that because the first time I did bacon I used parchment paper and the grease was all over and under it. It didn't absorb much grease at all.

 

[Chef Kearns]

I never understood that because the first time I did bacon I used parchment paper and the grease was all over and under it. It didn't absorb much grease at all.

That has been my experience also. I lined it the first time I did bacon, but the grease was everywhere anyway. I have never lined it since. I think you should call HO because even though it has pores a reasonable person should expect the pan not to leak.