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Pottery Avenue by Pangaea Trade, INC

10" x 14" Rectangular Baking Pan

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  • 10" x 14" Rectangular Baking Pan

Polish Pottery CHERISHED FRIENDS 13" X 11" Stoneware Baker | UNIKAT


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Quick Overview

Polish pottery "Stoneware"

This large baking pan would be a welcome addition to any kitchen and a great gift. Perfect size for lasagna or a large casserole. The thick stoneware promotes an even temperature during baking and maintains heat as you serve. The smooth glaze has been high-fired and is simple to care for - just soak for a few minutes and your pan will clean up easily. We have 3 sizes - get all three!



Dimension: Approx. Across the top of the dish 13.25" x 11" x 2.75" high - Across the base/bottom of the dish approx. 10.5" x 8"

• Microwave, oven, freezer and dishwasher safe

• Each Item is certified to bake up to 480 degrees

• Stoneware must be room temperature prior to use in a microwave or hot oven

• Avoid drastic temperature swings

• Free of Lead and Cadmium

• Polish Stoneware is not intended for stove top use

• To insure longevity of your stoneware, it is recommended not to put the piece too close to the heat source such as the broiler or bottom of the oven.

"Contact your Pottery Avenue personal shopper for more information"

A national treasure, Boleslawiec ceramics have been manufactured for centuries. Developed from natural ceramic clay that can be found near Boleslawiec at the Bobr and Kwisa rivers. According to historical sources, the first stoneware was made in medieval times and in the early 16th century, local potters formed guilds to ensure perfection. Zaklady Ceramiczne "BOLESLAWIEC" was founded by one of the original men with the first pattern dating back to 1759. “CHERISHED FRIENDS 13" BAKER“ is a UNIKAT pattern based of the 300 year old pattern "EYE OF THE PEACOCK". The patented formula glaze gives it shine and luster while providing it a smooth, naturally non-stick surface for easy cleaning. Designed by top designer and imported by Pottery Avenue, the premier importer of Polish Pottery & Polish Stoneware.


In saucepan, simmer 2 large chicken breasts covered in water for 15-20 minutes. Drain and carefully remove skin and bones. Sprinkle chicken with a little salt. Cut chicken into 12 strips; set aside.



2 tablespoons butter • 1 cup chopped onion • 1 clove garlic, minced • 1 teaspoon sugar

1 teaspoon ground cumin • ½ teaspoon salt • ½ teaspoon dried basil, crushed

½ teaspoon dried oregano, crushed • ¼ cup chopped green chilies

1 16-ounce can (2 cups) tomatoes, cut up

1 8-ounce can (1 cup) tomato sauce

12 tortillas

2-1/2 cups (10 oz) shredded Monterey Jack cheese

¾ cup dairy sour cream


In saucepan, saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to boiling; reduce heat and simmer, covered, for 20 minutes. Remove from heat, dip each tortilla in tomato mixture to soften. Place one piece of chicken and about 2 tablespoons of shredded cheese on each tortilla; roll up and place seam side down in a 13-1/3” x 8-3/4” x1-3/4” baking dish. Blend sour cream into remaining sauce mixture; pour over tortillas. Sprinkle with remaining cheese. Cover and bake in 350 degree oven for about 40 minutes or until heated through.