Paula Deen Stoneware

Paula Deen stoneware

WE PLEAD GUILTY to treating our dairy cookware as the stepchild to our meat cookware collection. Our rationale: Due to Shabbos and Yom Tov gatherings, we regularly showcase our meat servingware and bakeware to guests. “When company’s coming” we want our cookware and serveware to be functional, beautiful AND elegant. However, our dairy cookware, which is used almost every weekday, is primarily for immediate family. The scratches, cracks and flaws do not faze us. However, our attitudes are changing because of the many functional, affordable and lovely new cookware and bakeware choices now available.

One standout collection that we recently had the opportunity to test is Paula Deen speckled stoneware. We have been Paula fans for years, loving her southern recipes and converting many of them to kosher. So, we naturally gravitated to this vintage look --homey, yet trendy. Both the 9x13 size and the 8 x 8 sizes are casserole worthy. Recipes can be made ahead in these dishes and then frozen, reheated, microwaved and then popped in the dishwasher. The stoneware seamlessly goes from counter to oven and oven to table. Besides the charming, speckled white-and-blue glazing, the fluted, scalloped sides combine to make a down-home style. As Paula would say, y’all, get these!

  • 9 x13 rectangular baker, 9 x 9 square baker
  • Stone bakeware
  • Features a classic enamelware inspired look
  • Fluted and scalloped exterior
  • Oven safe up to 500-degree Fahrenheit
  • Microwave oven and freezer safe for cook-ahead, reheat-later convenience
  • Comes with quality assurance guarantee
  • Dishwasher safe

Try this delicious recipe from Paula Deen:

Corn Casserole by Paula Deen
If you check out this recipe on the Food Network, you will see over 1,600 mostly 5 star reviews. A Winner!


1 can whole kernel corn, drained
1 can cream style corn
8 ounces corn muffin mix like Fleishmann’s Simply Homemade or Krusteaz
1 cup sour cream
½ stick butter, melted
1-1 ½ cups cheddar cheese


In a large bowl, stir corn, muffin mix, sour cream and melted butter
Pour into greased 9 x 13 casserole. Bake 45 minutes or until golden brown. Top with cheddar and bake 5-10 minutes more or until cheese is melted. Let stand 5 minutes and serve warm.


 Recipe: kosher, dairy



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