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Reheating in stoneware?

Mel92504

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Gold Member
Oct 13, 2008
171
0
My MIL made lasagne a few nights ago & there is an entire square baker of leftovers that is in my fridge...

I'm a little nervous to put it right into the oven to reheat from the fridge...anyone have any experience with this? I was thinking that the temp change may cause the stone to crack??:cry:

Do you think that maybe I should put the entire baker in the oven while preheating...then it would be a more gradual temp change???

Any insight would be greatly apprectiated!!:)
 

BethCooks4U

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Gold Member
Jan 21, 2005
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As long as the food and the stone are the same temperature and the food covers most of the stone/placed evenly on it (no dense/much thicker areas), you are fine. I'd set it on the counter as the oven pre-heats.
 

ChefBeckyD

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Sep 20, 2005
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I'm pretty sure the guidelines for reheating refrigerated stuff in stoneware is to let it sit out for 30 minutes, and then put it in the oven.
 

Nanisu

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Gold Member
Sep 1, 2005
1,201
12
I've put stoneware in the oven from the fridge many times, but I don't preheat the oven--I put the stone in the oven cold and then turn the oven on and let the stone heat up with the oven, and it is fine. But yes, the food should cover a good portion of the stone.
 

DebbieJ

Legend Member
Oct 6, 2005
10,895
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I've gone straight from fridge to oven with no problem. You could also leave it sit out on the counter a bit--I've done that too.
 

chefjeanine

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Jan 19, 2006
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I've put stoneware in the oven from the fridge many times, but I don't preheat the oven--I put the stone in the oven cold and then turn the oven on and let the stone heat up with the oven, and it is fine. But yes, the food should cover a good portion of the stone.

This is how I handle this situation. That way the stone, food and oven are heating at the same time.

If I'm warming up just a little bit of something (say, leftovers from a restaurant), they are usually ready to eat by the time the pre-heat bell chimes.
 

shelly.nurse

Member
May 28, 2009
262
0
This is how I handle this situation. That way the stone, food and oven are heating at the same time.

If I'm warming up just a little bit of something (say, leftovers from a restaurant), they are usually ready to eat by the time the pre-heat bell chimes.

I do the same thing, even if I want to do frozen french fries (which I know the PD says not to), I start out in a cold oven. I have had my stones for years without a problem.
 

Mel92504

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Oct 13, 2008
171
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  • Thread starter
  • #8
thanks so much to all!!!
 

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