Kitchen

[hotpickhoney2]

I am new to Rachel Ray's line and no instructions came with my baker. Do you need to start this cookware in a low temp oven?

[wherever]

I just started using it with oven temps of 350 or 400 degrees.  No break in required

[Mominohio]

Rachael Ray's ceramic line should be treated like all other stoneware.

Avoid thermal shock, never put dish from one extreme temp to another. If the dish has been in the fridge or freezer, DO NOT put it in a preheated oven. Put the dish in a cold oven and bring it to temp with the oven.

Make sure the dish is completely covered on the bottom, with food or liquid. Baking a dry dish can cause cracking. Even when roasting, make sure there is complete coverage of the bottom of the dish with food or liquid.

Never soak stoneware. It will absorb water through the unglazed portion, and when heated again, can cause crazing and cracking.

Never set a hot dish on a cold hard surface (like sink, counter or stove top). Always use a dry towel or a trivet. 

And something that is just personal preference for me, after washing a dish, I let it dry for several days before I use it in the oven again. Just to be sure absorbed water can dry out.

[Caaareful Shopper]

mominohio -- your response is very helpful!!  I confess that I am guilty of not following your 3rd item -- "never soak stoneware."  I find RR's B&B leaves those unattractive food markings behind on the inside glazed surface (something RR says will NEVER happen to her line).  No amount of rubbing will take mine off (there's no raised accummulation, it's in the glaze now).  So I resort to soaking it hoping the next attempt at taking it off will work.  It hasn't, and now I guess I should expect the inevidible crazing & cracking. 

[hotpickhoney2]

Thanks for the great information.