I have a stoneware cookie sheet...?

Question

I never had one before so I am not sure how to use it. Do i use parchment paper on it, if I don't I would think that the stone dust would go on the food. Is cooking times and temperatures the same as aluminum pans. Anybody else have stoneware cookie sheets?

Answer 1

Yep, I use mine all the time.

Before you use it the first time, you might rinse it off, but otherwise, there should be no dust. Just use it exactly as you would your other cookie sheets, and you'll be fine.

Remember that you shouldn't use soap on it when you wash it, as it will absorb the chemicals, and there's a chance these could be passed on into your food. Just scrub it with hot water and a plastic scraper...the scraper will get any food particles off, and the hot water will take care of anything that would "spoil" if you left it there. Some oil will remain in the stone, but this only helps to "season" it, and will avoid having things stick next time you use it.

FYI, as you use your stoneware, it will change colors...do not worry about this...it's a permanent change to the color of the stone, but does not change the flavor or quality of the foods you cook on it.

Answer 2

I have never had stoneware cookie sheets but I wouldn't think parchment paper would be necessary, as to adjusting time and temp, you shouldn't bake any cookie over 325 degrees, anyway, no matter what the recipe calls for (unless it's lower, of course). Otherwise, you'll just have to keep a close eye and see how it work in relation to your oven.
I know when I had a pizza stone it was all about seasoning the stone, meaning the more you use it and how it browns up and changes color, anyway read the manual.

Answer 3

No, you don't line them, I have never had any problems with dust. the temperature and times are the same. Just be careful, remove items from the stone right away when the time is up. Otherwise the stone will continue to cook because it cannot lose heat as fast as a metal pan.