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Pampered Chef: Sheet Pans vs. Stoneware

  1. mrshamel3808

    mrshamel3808 Member Gold Member

    What are the different pros/cons for using stoneware or the sheet pans? I remember reading somewhere that for cripsing things one is better than the other while making things chewy you'd use the other. Other than that, what's the difference in uses? I'm sure they're overlapping but I've had a few people ask since they're newer. I tried searching thinking maybe I read it on a thread here but couldn't find it.
    Jul 6, 2009
  2. chefann

    chefann Legend Member Gold Member

    In my mind, the sheet pans exist for those people who have an aversion to stoneware because of the "no soap" thing. But they're also good for people who can't lift stoneware because it's lighter. You can also put the sheet pans under the broiler.
    Jul 7, 2009
  3. jackieblue

    jackieblue Member

    Yeah, I agree with the broiler thing. I suggest it to customers especially for fish.
    Jul 7, 2009
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