Hi, Johnny;
We were recently gifted with a stoneware baking sheet, from ‘Pampered Chef’. Never saw anything like it before, but it might be good for pizza or bread-baking.
However, it came with a recipe that I’m anxious to try:
Tangy Oven-Barbecued Chicken
1 Cup Barbecue Sauce
1/4 Cup Peach or Apricot preserves
1 tsp. dried Thyme Leaves
1 4-lb broiler/fryer chicken, cut into quarters
Preheat oven to 350 F. Combine barbecue sauce, preserves, and thyme.
Place chicken on the ‘Stoneware Bar Pan’ and spoon sauce over chicken.
Bake 1 hour to 1 hour and fifteen minutes, or until it reaches 170 F in thickest part of breast, or 180 F in thickest part of thigh, and juices run clear.
http://www.pamperedchef.com/recipe/Main+Dishes/Tangy+Oven-Barbecued+Chicken/14155
-JT
I am an advocate of stones in the oven to help stop the temp cycle most modern ovens have. I use granite slabs now.
But the oven stones like what you got work GREAT for lots of breads. Mmmm.
/johnny