Pampered Chef Baking Stones/Parchment Paper - Safe?

I have searched the interwebz high and low and I can't find good answers to either of these questions.

1) Pampered chef baking stones/other stone bakeware - is it bird safe? In my head it should be, but my head can be wrong. Here's a link if you need to look at it

https://www.pamperedchef.com/shop/Bakeware/Stoneware/Rectangle+Stone/1350

2) Parchment paper (Reynolds brand) - I've read both "totally safe" and "absolutely not safe." Anyone have an answer for that? Actually - never mind. I just emailed them to ask if it's PTFE/PFOA free. I'll let you all know.

If you properly season the Pampered Chef stoneware, you shouldn't need any parchment paper. Pampered Chef stoneware (and all stoneware) is safe to use in bird homes. Properly seasoned unglazed stoneware will appear rather grungy but the seasoning (much like cast iron) makes it inherently non-stick. You should never use sprays, like PAM on unglazed stoneware and will have to let the seasoning build up naturally over time with the stoneware becoming more non stick the more you use it (like cast iron). Their stoneware comes with instructions on seasoning, cleaning and care.

I am not sure about parchment paper. I can't stand the wastefulness of single use non-recyclable products and avoid them whenever possible so I've never used it. I use triply bakeware (All Clad and 360) for almost all my baking, which I've never had any sticking problems with and cleans up very easily with virtually no effort. The only downside is it is hard to find and very $$$. I also have an unglazed Pampered Chef pizza pan, a couple Le Creuset and NordicWare glazed stoneware bakeware and some silicone bakeware too (silicone bakeware must be from very reputable US or European companies or else it can contain additives that could put off harmful fumes). If baking at an appropriate temperature and greasing or flouring the pan as called for in the recipe, most baking materials shouldn't have big sticking issues or time consuming cleanup.

Inger said:

I have searched the interwebz high and low and I can't find good answers to either of these questions.

1) Pampered chef baking stones/other stone bakeware - is it bird safe? In my head it should be, but my head can be wrong. Here's a link if you need to look at it

https://www.pamperedchef.com/shop/Bakeware/Stoneware/Rectangle+Stone/1350

2) Parchment paper (Reynolds brand) - I've read both "totally safe" and "absolutely not safe." Anyone have an answer for that? Actually - never mind. I just emailed them to ask if it's PTFE/PFOA free. I'll let you all know.

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At one point, not that long ago, words had meaning and those meanings held! In today's World with Marketing playing games with Words and even worst, their meanings, one is left with questions and few answers.

Parchment Paper: There are two very different types, hence two very different answers to your question.

- Stationery Parchment is not Parrot safe as it contains heavy chemicals to prepare it and /or add specific coloration. Far to expensive (at least for me) to be used for cage or cooking applications. Plus, much higher likelihood of transfer in both cases.

- Cooking Parchment is much safer as it uses more water based chemicals to prepare it. Kind of expensive for cage liner use, but provides great surface protection of cooling items that have been baked.

Mrs. Boats believes that Pampered Chef products are overly expensive and once on their mailing list, near impossible to get off! Pampered Chef baking stones are made from Man Made products much like Man Made corner tops. Truly great, but it is important to get them to temperature (preheat) to assure consistent results. I'm sticking with Mrs. Boats on this manufacturer - their overly expensive for the average cook! If you are a active cook, and working the product line for 6 to 8 hours each day, maybe.


FYI: See Kiwi's Mom's advise above!

SailBoat said:

I'm sticking with Mrs. Boats of this manufacturer - their overly expensive for the average cook! If you are a active cook, and working the product line for 6 to 8 hours each day, maybe.

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If you're an active cook, you don't want heavily used pieces in your bakeware collection to be prone to chipping/breaking/thermal shock etc... My stoneware is used infrequently, mostly when presentation matters because it looks nicer than the triply but I always have to be extra careful so it doesn't chip (or worse, break). And once stoneware gets a chip, it's going to be at a higher risk for breaking randomly at higher heats. I also hate that stoneware must cool down before putting in a sink full of water/soaking or else it could crack due to thermal shock. My PC pizza pan actually came looking brand new from Goodwill. Hard to find a large 16" pizza pan that isn't teflon coated or aluminum (of which I err on the side of caution with being in direct contact with food)! In fact, all my PC stuff I have found at thrift stores in the richer areas of town lol.

Kiwibird said:

If you properly season the Pampered Chef stoneware, you shouldn't need any parchment paper. Pampered Chef stoneware (and all stoneware) is safe to use in bird homes. Properly seasoned unglazed stoneware will appear rather grungy but the seasoning (much like cast iron) makes it inherently non-stick. You should never use sprays, like PAM on unglazed stoneware and will have to let the seasoning build up naturally over time with the stoneware becoming more non stick the more you use it (like cast iron). Their stoneware comes with instructions on seasoning, cleaning and care.

I am not sure about parchment paper. I can't stand the wastefulness of single use non-recyclable products and avoid them whenever possible so I've never used it. I use triply bakeware (All Clad and 360) for almost all my baking, which I've never had any sticking problems with and cleans up very easily with virtually no effort. The only downside is it is hard to find and very $$$. I also have an unglazed Pampered Chef pizza pan, a couple Le Creuset and NordicWare glazed stoneware bakeware and some silicone bakeware too (silicone bakeware must be from very reputable US or European companies or else it can contain additives that could put off harmful fumes). If baking at an appropriate temperature and greasing or flouring the pan as called for in the recipe, most baking materials shouldn't have big sticking issues or time consuming cleanup.

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As I am NOT allowed in the Kitchen that often, I rely on my home's expert when it comes to what is used and clearly, what is purchased in that area of the household! Having seen, now twice, comments from yet another well respected expert in that arena speak regarding Silicone Products for Cooking and Baking, I elected to do more investigating!

In regards to use in the Human Body, Silicone has under gone a huge transformation from activity used, to activity avoided, to now fully avoided. Stories of free floating Silicone from questionable injections to failure of pouches has become common place. Interaction with the chemistry of the Body has highlighted the dangers. But that is not the use here. Point is, it took near 30 years to figure that one out!

It use for non-precise applications seems to be well accepted, with things like spatulas and utensils for use in cooking and baking. However, the product has problems with retaining a rigid state and can change shapes (bend) in mid to larger sizes and /or odd shapes. Check with the manufacturer prior to purchasing to determine if a sizing product is need to maintain its shape.

For some odd reason, the manufacturers have elected to provide the products in a smaller than common size across the full offering. One needs to double check or be ready to pour left-overs' into other pans and cooking sheets as one's standard batch will-over fill their smaller sizes.

As Kiwi's Mom, so clearly stated: Buy only Brand Names with product manufacture points in America, Canada or Western EU. Search for and do not buy unless the product clearly states FDA (or like Canadian or EU classification) "approved 'Silicone' for food grade applications." And be very mindful of the temperature level in which these products are used!


** Just remembered that both Kiwi and Julio turn 20 this coming years - the boys are growing-up quickly! Well, kind of!

Thank you! I want to use cooking parchment because when Bumble came in, I realized everything I had for baking was non-stick so out it went. For the time being, it’s been replaced with VERY inexpensive aluminum bakeware, which I expect to be a real pain to clean up.

I agree that Pampered Chef can be overpriced, but I do have one piece already that was a gift, and I’m willing to invest a little more if it’s nicer than the cheapo aluminum and safe for the little girl.

Thrift stores in rich ‘hoods is a GREAT idea!!


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Inger said:

Thank you! I want to use cooking parchment because when Bumble came in, I realized everything I had for baking was non-stick so out it went. For the time being, it’s been replaced with VERY inexpensive aluminum bakeware, which I expect to be a real pain to clean up.

I agree that Pampered Chef can be overpriced, but I do have one piece already that was a gift, and I’m willing to invest a little more if it’s nicer than the cheapo aluminum and safe for the little girl.

Thrift stores in rich ‘hoods is a GREAT idea!!


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What kind of things do you like to bake? The best materials for the job will vary. Investing in a little heavier gauge aluminum may work for cookie sheets or jelly roll pans (if you trust in the safety of aluminum as a material to be in contact with food). Aluminum bakeware has been used for a very long time, is an excellent heat conducting material and there are techniques that make foods release easily with minimal clean up. Aluminum does have to be hand washed, putting it in the dishwasher will ruin it. Occasional cleaning with a soft scrubby and cream of tartar will also keep that nasty yellow coating aluminum gets with use from becoming a major scouring problem. It just takes some practice to learn how to use a not non-stick material People have become so used to non-stick coatings as the only way to not make food stick, they've forgotten how to make other materials non-stick with proper greasing/flouring. You can also find cast iron bakeware as well on amazon, though I believe it is as expensive if not more expensive than pampered chef (though it would be something that will outlast you with virtually no risk of chipping or breaking).

You can pick up pyrex/fire king/anchor hocking/corningware pie pans, loaf pans, various size/shape baking dishes and if you're really lucky, a small pizza pan for next to nothing all day long at thrift shops. (they unfortunately don't make glass cookie sheets, muffin pans or round cake pans that I know of). Glass is virtually non stick unless you really screw up, very easy to clean (even if you do screw up) and 100% safe to use around birds. I would also argue glass bakeware is more durable than stoneware if it gets bumped, though it is just as susceptible to thermal shock as stoneware and breaks more 'explosively'.

Los and lots of choices out there! If you go the thrift store route, just keep going back until you find everything you want because you likely won't find everything you need on trip one

SailBoat said:

As I am NOT allowed in the Kitchen that often, I rely on my home's expert when it comes to what is used and clearly, what is purchased in that area of the household!

** Just remembered that both Kiwi and Julio turn 20 this coming years - the boys are growing-up quickly! Well, kind of!

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My husband is also not frequently allowed in the kitchen

Kiwi will not be "20" until December 2018. What about Julio? Just think, in 2 years, Julio and Kiwi can go get drunk together as they will both be 21

Kiwibird said:

SailBoat said:

As I am NOT allowed in the Kitchen that often, I rely on my home's expert when it comes to what is used and clearly, what is purchased in that area of the household!

** Just remembered that both Kiwi and Julio turn 20 this coming years - the boys are growing-up quickly! Well, kind of!

Click to expand...

My husband is also not frequently allowed in the kitchen

Kiwi will not be "20" until December 2018. What about Julio? Just think, in 2 years, Julio and Kiwi can go get drunk together as they will both be 21

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Julio's Hatchday is in May, so he would be a bit older. December would have Kiwi being a Christmas Angle.

I hadn't given the reality of 2019 much consideration - I wonder if we will be required to Notify Local Officials.

Sorry to the OP for side sliding the conversation!

SailBoat said:

Sorry to the OP for side sliding the conversation!

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Ha! No worries. I’m guilty of that sin quite frequently.




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I always forget about glass, which is crazy because I only own Pyrex cake pans (or lasagna pans as we call them in my family). I don’t bake very often. I do cookies sometimes, and other stuff that needs to go on a cookie sheet. So mostly a good, NS cookie sheet and muffin pan is what I’m after. I could look for some nicer aluminum. We have a few industrial kitchen supply stores that are open to the public nearby-I might check them out. Thanks for the tips!


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UPDATE: Reynolds replied to my email. Their baking parchment paper is coated with silicone on both sides.


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I realize this thread is old, but could anyone kindly cite examples of specific brands and types of parchment paper that they have safely used for baking? I have the Walmart brand Great Value Unbleached Compostable Parchment paper. Is this safe for making cheesecake in non-coated aluminum springform pans? There were a bunch of other name-brands as well on the shelf, but all them were bleached.
https://www.walmart.com/ip/Great-Value-Unbleached-Compostable-Parchment-Paper-50-Sq-ft/137567989

Thank you,
TKP