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Large Bar Pan
The Large Bar Pan will help make all of your baked goods light and crispy. Make ooey-gooey bar cookies, roast your vegetables, and reheat last night’s leftovers so they’re better than ever. The unglazed cooking surface will give you the excellent results our stoneware is known for each and every time you use it.
Details
- 14¾" x 10½".
- Unglazed.
- Serve right from the stone—no need to dirty another dish.
- No preheating—just place food on your stoneware and cook.
- Amazing heat retention.
- Moisture is drawn away from food so baked goods turn out light and crispy, and meat stays tender and juicy.
- Won’t retain oils, odors, or flavors.
- Nonstick seasoning builds up with every use: the darker it looks, the better it cooks!
- Microwave-, freezer-, and conventional and convection oven-safe to 450°F.
- Pan scraper included for easy cleanup.
- Made in the USA.
- Hand wash.
- Three-year guarantee.
Learn more about our stoneware collection here.
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Use & Care
Use & Care
Use & Care
- Hand wash only; wash prior to first use. Remove excess food with scraper. It is not recommended to use soap, detergent or an automatic dishwasher. Not dishwasher-safe. Dry thoroughly prior to storage.
- To deep clean unglazed surfaces: Prepare a baking soda paste by mixing ½ cup (125 ml) of baking soda with 3 tbsp. (45 ml) water. Apply to desired areas and let stand for 15–20 minutes. Wipe off excess paste with nonabrasive sponge or cloth, rinse thoroughly and towel dry.
- Stoneware will naturally season and develop a nonstick surface over time with use.
- Slight sticking may occur for the first several uses. For best results, bake high-fat foods (e.g., refrigerated biscuits) or lightly brush with cooking oil for the first several uses. Aerosol nonstick spray is not recommended; it will create a sticky residue which is difficult to clean.
- Stoneware can be used in conventional, convection and microwave ovens, and is freezer safe. Stoneware is heat-resistant to 450°F (230°C). Do not use stoneware under broiler or on direct heat source. Follow oven manufacturer’s guidelines.
TIPS
- Prevent breakage from thermal shock by avoiding extreme temperature changes.
- Do not preheat stone.
- At least two-thirds of stoneware surface should be covered with food to avoid thermal shock. Always evenly distribute food over stoneware surface; avoid clustering foods.
- Do not place dense, frozen food items (chicken breasts, pot pies, roasts or chops) on stoneware. Always thaw dense, frozen food in refrigerator prior to baking.
- Foods refrigerated in stoneware may be placed directly in a preheated oven.
- Do not place any other pan or rack on top of stoneware while baking.
- Follow recipe temperature and baking time when using stoneware. Short bake times (under 12 minutes) may need an additional 1–2 minutes.
SAFEGUARDS
- Hot stoneware can cause burns if handled improperly. Always use a heat-resistant oven mitt or pad when handling hot stoneware or placing on surfaces.
- Stoneware may scratch surfaces. Protect surfaces by using a protective barrier between stoneware and surface.
- Avoid extreme temperature changes. Always allow stoneware to cool to room temperature prior to adding liquid or cleaning.
- Stoneware can break if bumped or dropped. If this occurs, use caution as broken pieces can be sharp and could cause injury. Do not use chipped or damaged stoneware.
- Stoneware should not touch the sides of the oven or oven door when closed.
GUARANTEE
- Three-year guarantee for noncommercial use. Refer to sales receipt for details.
GuaranteeUse & Care
- Hand wash only; wash prior to first use. Remove excess food with scraper. It is not recommended to use soap, detergent or an automatic dishwasher. Not dishwasher-safe. Dry thoroughly prior to storage.
- To deep clean unglazed surfaces: Prepare a baking soda paste by mixing ½ cup (125 ml) of baking soda with 3 tbsp. (45 ml) water. Apply to desired areas and let stand for 15–20 minutes. Wipe off excess paste with nonabrasive sponge or cloth, rinse thoroughly and towel dry.
- Stoneware will naturally season and develop a nonstick surface over time with use.
- Slight sticking may occur for the first several uses. For best results, bake high-fat foods (e.g., refrigerated biscuits) or lightly brush with cooking oil for the first several uses. Aerosol nonstick spray is not recommended; it will create a sticky residue which is difficult to clean.
- Stoneware can be used in conventional, convection and microwave ovens, and is freezer safe. Stoneware is heat-resistant to 450°F (230°C). Do not use stoneware under broiler or on direct heat source. Follow oven manufacturer’s guidelines.
TIPS
- Prevent breakage from thermal shock by avoiding extreme temperature changes.
- Do not preheat stone.
- At least two-thirds of stoneware surface should be covered with food to avoid thermal shock. Always evenly distribute food over stoneware surface; avoid clustering foods.
- Do not place dense, frozen food items (chicken breasts, pot pies, roasts or chops) on stoneware. Always thaw dense, frozen food in refrigerator prior to baking.
- Foods refrigerated in stoneware may be placed directly in a preheated oven.
- Do not place any other pan or rack on top of stoneware while baking.
- Follow recipe temperature and baking time when using stoneware. Short bake times (under 12 minutes) may need an additional 1–2 minutes.
SAFEGUARDS
- Hot stoneware can cause burns if handled improperly. Always use a heat-resistant oven mitt or pad when handling hot stoneware or placing on surfaces.
- Stoneware may scratch surfaces. Protect surfaces by using a protective barrier between stoneware and surface.
- Avoid extreme temperature changes. Always allow stoneware to cool to room temperature prior to adding liquid or cleaning.
- Stoneware can break if bumped or dropped. If this occurs, use caution as broken pieces can be sharp and could cause injury. Do not use chipped or damaged stoneware.
- Stoneware should not touch the sides of the oven or oven door when closed.
GUARANTEE
- Three-year guarantee for noncommercial use. Refer to sales receipt for details.
Guarantee
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