Oven safe stoneware can be moved from the refrigerator straight into the oven. Always preheat your oven before placing stoneware inside and check that is marked “oven safe”. Most stoneware is made from natural clay and is baked in a kiln at a high temperature.
Stoneware is a fantastic natural product that can be used to bake a variety of foods including cakes, roasts and pizzas. This article will explore how to take care of stoneware when using it from the fridge to oven and prevent breakage.
How to keep stoneware safe from fridge to oven
Here are some easy tips to follow to keep stoneware safe when you are baking food from the fridge straight into the oven. There are also some easy tips to prevent thermal shock and keep your stoneware in the best possible condition for a long time.
NOTE: Only Use Oven Safe Stoneware for oven baking. Check the bottom or the brand website to make sure it is oven safe.
1. Preheat the oven before cooking stoneware from the fridge
Oven safe stoneware can be safely moved from the fridge to the oven to bake if the oven is preheated. Set the oven to the desired temperature and make sure it has heated up completely before moving stoneware into it.
When ovens heat up they will blast hot air at a temperature higher that the set temperature to increase the heat rapidly. This makes it quicker for ovens to heat up but can put stoneware at risk if it is in the oven while this process is happening.
Blasting stoneware with hot air above 450 degrees Fahrenheit can risk breakage as it suffers from thermal shock from a rapid change in temperature.
Always leave stoneware in the fridge or on your kitchen bench while the oven is heating up.
2. Never put an empty stoneware dish from the fridge to oven
Never put an empty stoneware dish in to a hot oven whether it is at fridge or room temperature. The stoneware can heat up too rapidly causing it to crack or break. Always make sure there is food in at least 2/3 of the dish to make sure it heats up slowly.
3. Do not move the stoneware from the freezer to oven
While it is fine to move stoneware from the fridge to the oven, never move it from the freezer to the oven. This can cause the temperature to change too rapidly from cold to hot, causing thermal shock and risking breakage.
If you have frozen food in your stone bakeware, take it out of the freezer and allow it to thaw in the fridge for 24 hours before reheating. After the food has thawed and reached fridge temperature you can move the dish from the fridge to a pre-heated oven to bake.
4. Place the stoneware dish in the middle of the oven
When moving your stoneware dish from the fridge to the oven to bake it is best to move it to the middle or lower shelves. This will make sure that there is even heat on the top and bottom. This allows the stoneware to heat up and crisp the bottom and the top at the same time.
The top shelf of the oven will be hotter at the top and cook the top of the food quicker. This can lead to quick browning on the top of your food before it cooks through. This might leave your roast crispy on the top but not on the bottom.
5. Season stoneware to stop food sticking
Before baking food in your stoneware from the fridge to the oven it is important to season it first. New stoneware needs to develop a seasoning layer to prevent food sticking. Bake some fatty food like cookies in the stoneware to develop a seasoning layer. This will prevent other food from sticking as the layer builds up and eventually you won’t need to use oil.
6. Avoid using aerosol oil spray on stoneware
Aerosol oil spray can build up on the stone cookware is hard to get off. Instead use a normal oil or butter for the first few uses until the seasoning layer has built up.
7. Avoid storing stone bakeware in your oven
To protect stoneware and avoid accidentally preheating the oven with stoneware inside store stoneware out of the oven. Stoneware is oven safe to around 450 degrees Fahrenheit (or 230 degrees Celsius) but a preheating oven can reach temperatures above this and could cause damage.
8. Avoid using stoneware that has cracks or chips
When moving stoneware from the fridge to the oven avoid using stoneware with cracks or chips. These can indicate that the dish has suffered an impact or is at risk of breaking further. If a damaged stoneware dish is moved from the fridge to the oven it could break as it heats up.
9. Cover at least 2/3 of the stoneware with food before baking
To stop the stoneware from heating up too rapidly in one area always cover at least 2/3 of the dish with food before baking. This includes muffin trays, pie dishes and trays. This will help to reduce the chance of thermal shock as the food will slow the rate at which the stoneware increases in temperature.
Leaving too much of the stoneware exposed can mean that that part will heat up quicky and risks cracking.
Benefits of using stoneware in the oven
Here are the top benefits of using stoneware in the oven. Stoneware is great for baking and reheating food. Here are the top benefits of using stoneware in the oven.
- Heats evenly so it bakes evenly
- Holds heat
- It can be moved from the fridge to the oven
- Bakes crisp crusts
- It can be seasoned to avoid the ongoing use of oils
- Made from natural clays
Moving Stoneware from Refrigerator to Oven | Summary
Stoneware in good conditions can be moved from the fridge to a pre-heated oven. Make sure at least 2/3 of the dish is covered in food and place the dish on the middle shelf for even baking. Stoneware can be used to reheat a lasagna or to blind bake a pie crust. Stoneware is a beautiful product that is great for baking.