I have a 9" x 9" square, 2 inch deep heavy stoneware? baking pan. It was made by Pampered Chef. (The Family Heritage Collection.) The thing is unglazed, completely free of any coating. How do I use this? WHY do I use this?
It seems to me it will get stained and become saturated with baked grease, oil, etc. Or is that what's *supposed* to happen, to become slick like seasoned cast iron?