What Pieces of Stoneware Should I Order?

[BeckyC5830]

I'm going to submit a catalog show tomorrow and qualify for two pieces of stoneware. I'm wondering what pieces do you use the most in your shows? I'll probably order another DCB for a Christmas present. For the other piece I've been debating over the Deep Dish Pie Plate or Deep Dish Baker, but maybe there are other ones that are "gotta have it" for demonstrations that I don't know about. Maybe I should have a pizza stone with handles... jdk

This is what I have already:
White & Cranberry DCB
small bar pan
large bar pan
large pizza stone (no handles)(13 yrs old):love:
mini-baker
loaf pan
fluted pan
rectangle stone (13 yrs old):love:
rectangular baker

So you can see I have a lot, but am just not sure what the next one should be, any ideas?

 

[cindylpal]

round with handles...I use that alot at shows, personally use the pie plate...I think it's our prettiest piece of stoneware!!!

 

[BeckyC5830]

I think the pie plate is pretty too. My MIL made a pie in hers this summer and it was so good. I was surprised that she had a PC pie plate. Good to hear about the round stone -- I'm thinking I should have a current one to use at shows.

 

[kdangel518]

fluted pan, good for micro cakes you can make at shows!

 

[kdangel518]

round stone with handles, unless you are a big pie person, which I'm guessing you're not, otherwise you'd already have the pie plate

 

[ChefBeckyD]

I'm still using my 10 yr old round stone. So, I don't use my one with handles unless I need more than one round stone.

I seem to use my deep dish bakers much more than my pie stones. Honestly, I don't like the pie stones. I wish they'd bring back the regular pie stone in addition to the deep dish. Almost all of the pies I make are NOT deep dish pies, so I end up never using the PC pie plates. The only time I use them is if I'm making a quiche.

Thinking of the ones I use the most - besides the DCB and LBP, I use the medium bar pan ALL the time. It's a good size for our family of 3. I use my deep dish bakers all the time too. (I have 2 - one glazed and one not) and of course my large round stone. I use my muffin stone often, and my mini loaf stone, my mini bakers (again - 2), rectangular bakers (2 :blushing, square baker....

The ones I rarely or never use would be the loaf stone, the fluted stone (not a fan of micro cakes, and I haven't used it for chicken since I got the DCB), and the pie stones.

 

[Grandmarita]

I'd vote for the large pizza stone with handles. It is the one I use most for my shows
when doing our Rings and Wreaths, or fruit pizzas. I rarely make a pie in anything but
our deep pie dish. The crust is baked to perfection, and it looks so nice to serve it from.

 

[BeckyC5830]

Thank you everyone for your input. After weighing what you posted and then going through my PC Cookbooks I decided on the Deep Dish Baker, Deep Dish Pie Plate, Large Round Stone with Handles and the Medium Bar Pan. I think they will be wonderful pieces for my Shows and additions to my kitchen.