opinions on "Rectangular Cookie Sheet Baking Stone&quot

I mostly make cookies and I only use stoneware. I don't know about that specific brand. I use the Pampered Chef flat stones. I season them with a batch of chocolate chip cookies since they are high on the fat content. Pampered Chef stoneware does not need to be preheated. One thing to keep in mind, although they are freezer, microwave, oven safe...going from one extreme temperature to another will break the stone. In addition, soap should not be used to clean stoneware since the soap will clog the porous surface and loosen into your food while baking, and no one like soapy food. Believe it or not, what cleans your dishes is the hot water and scrubbing motion. The soap is used as an emulsifier to get grease off. Since you want the grease to be absorbed by the stone, you just wash under hot water and scrub with a soap-free scrubbie or sponge. The P.C. stones are pricey, as is the one you are looking at it, but I have many people use my cookie recipes without the same results as mine...they use metal pans and I use stoneware. Stoneware is heavy but I think it is well worth the weightlifting and worth the investment. I am a low-income family and I would still spend the money on a stone, should it break (please G-D, no...). I use stoneware loaf pans, roasters, bar pans, pie pans... I really like how they work. One more thing to keep in mind. Since stoneware absorbs the oils from your food, if you are making fish on a stone, you should only do it once it is seasoned and you should line it with parchment paper since you wouldn't want fish oils to be absorbed into your other foods. I keep one stone separate for fish, and one separate for chicken. All of my breads, cookies, cakes... can use the other stones. I hope this was helpful!

Go For It!!

Good Luck,
Sara

While cookiekisses always uses a stone, I never do! (Guess that goes to show there's never one solution. Maybe not so helpful for you, though.)

I make both hand-iced and out-of-hand cookies (like oatmeal chocolate chip). I find the stone overbakes the bottoms of my cookies. I just use regular half-sheet pans from Sam's Club.

I have a pizza stone that we use, and my crusts come out really great. Do you guys think I can us it for cookies, too? I can probably fit about a dozen or more average sized cookies on it.

And if you can't use soap, is warm water enough to keep it sanitary? Is there another cleaning solution, like apple cider vinegar and water that I can use to clean it?

Go for it; my chocolate chip cookies, oatmeal raisin...as well as sugar/cookie cutter cookies come out fantastic on a stone! I clean with hot water and a scrubby. It is sanitary enough as the hot water is what cleans, and the scrubby opens the pores or the clay. The Pampered Chef has more information about this, you can check their website or call their customer service.

Good Luck!

I only use the Pampered Chef stones as well. I love them! The only issue I find is that they stay hot for a very long time after coming out of the oven so it's hard to do one sheet after another of cookies.

I let the cookies sit 2 minutes on the cookie sheet, then take them off and cool on a cooling rack. I then put the cookies on the hot pan and bake for regular time. If doing many multiple batches, eventually the bake time can be cut down by one minute.