Question: Which is better for using in the kitchen — metal pans or stoneware?

Answer:

For me personally, I've discovered that high-quality stoneware easily meets all of my qualifications, being 100% safe, durable and effective.

I have slowly been building up a collection of stoneware, for both baking and cooking, and I could not be happier with it. Just today I told my husband that another piece under the Christmas tree would be a happy thing for me. (I am 'Christmas Wishing' for a stoneware butter crock this year!)

Why I Choose Stoneware:

Stoneware just makes sense for me for a number of reasons.

1. People have been using it for literally thousands of years. It is not a new invention, which isn't to say that all new inventions are bad, only that I like it when something has truly stood the test of time.
2. It produces quality baking results. Stoneware heats very evenly which enables even a mediocre baker to attain excellent results. It bakes evenly and in non-stick once it’s seasoned, and produces a perfectly crisp crust on things. There is nothing as tasty as hot pizza baked on a baking stone or vegetables in stoneware casserole dish.
3. It is toxin-free. So long as you double-check that the stoneware you are buying is made with lead-free clay, stoneware can be safely used without worrying about what is leaching at high temperatures or what little flecks of chemical coating are making their way onto your cakes, cookies and breads
4. It is heavy-duty, will last my family forever, and is easier to use than you think. When purchased from a reputable manufacturer, stoneware will come with a warranty (3 years is a common guarantee). If cared for well, it could possibly last until the tables turn and your children (or grandchildren) begin to cook for you!