I was at Home Goods shopping for two medium muffin pans and saw the Natural Earth muffin pans as well as many other stoneware/earthware casserole dish. They have a glazed surface on the cooking surface and rough porous-like surface on the other side. At the end, I bought the standard metal ones from Chicago Metallic.
Are stoneware/earthware any good for bakeware? Don't get me wrong. I am not anti-clay. I have two clay pots. I just do not know if they are good for bakeware. I am guessing they will heat up slower than metal bakeware. Is that not a bad thing?
So does anyone has any experience with these stuffs? Thanks.