Stoneware: Cooked on Top, Not on Bottom

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Discussion Overview

The thread discusses experiences and challenges related to baking with stoneware, particularly focusing on issues with biscuits not cooking properly on the top while being cooked on the bottom. Participants share personal experiences, tips, and insights regarding the use of stoneware in baking.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions that aluminum foil lining the bottom of the oven can interrupt heat flow, affecting the cooking of stoneware.
  • Another participant notes that pre-heating the stone may help with items that have a shorter bake time, such as biscuits.
  • One user shares a similar complaint about biscuits not cooking all the way and expresses gratitude for the preheating tip.
  • Another participant reveals that their cookies did not cook properly due to a broken bottom heating element, alleviating concerns about the stoneware itself.
  • One participant discusses the risk of cracking stoneware when preheated and emphasizes the importance of warming refrigerated biscuits before placing them on the stone.

Areas of Agreement / Disagreement

Views differ on the effectiveness of preheating stoneware and the impact of oven conditions, with no clear consensus emerging on the best practices for using stoneware.

Contextual Notes

Participants share personal experiences and observations related to baking with stoneware, highlighting various factors that may influence cooking outcomes.

Who May Find This Useful

Consultants and community members interested in baking techniques and troubleshooting with stoneware may find the shared experiences relevant.

M
MSmith
Messages
232
Hi all,

At my show this last week two ladies mentioned that they had problems baking biscuits on their flat stone- they were cooked on the bottom, but not on the top. I went through the basics w/ stoneware use & care, etc. and they didn't buy it, so I asked my director and here are a couple of answers she (and her contacts) were able to provide that I hadn't thought/know of, and I wanted to share in case you come across it, especially during the Sept. Stone Extravaganza!

1) if they have alumimum foil lining the bottom of their oven, it interrupts the flow of heat around and Through the stone- therefore, it won't work properly.

2) cookies, scratch biscuits or something with a shorter initial bake time, the stone did not have enough time to heat through and cook the bottom. For these purposes, pre-heating the stone may solve the problem.

I hope this helps someone as it has helped me!
maria
 
Somewhere it is written that stones should be used on the bottom rack of your oven. I can't remember for the life of me where I saw it but it really does make a big difference in how things cook.
 
same complaintMy husband has complained about the biscuits not cooking all the way. I knew to tell people to preheat the stone if they are re-heating pizza but I am glad to know the other. Thanks
 
wowLOL ! I never knew that ! My oven has aluminum foil on the bottom, it is brand new and i didnt want to stain it ! Well the foil is now gone !! TY for the tips !! :)
 
No heatThe one time this happened to me, my cookies were crispy on top and the bottoms just would not cook (they were in the oven twice as long as directed!)
Would you believe, it turned out that my bottom heating element was broken!! :rolleyes:
I was relieved it wasn't the fault of the stoneware!! :D
D.C.
 
Important to remember though...You have to remember though that if the stone is preheated, it has a much higher rate of being destroyed when food is placed on it. Any temperature change can cause it to crack. I had room temperature pizza slices, I had them out for quite some time, that I put on my round stone that was preheated and, crunch went the stone about two minutes into baking.
The rule of thumb I have always used, except that one time because I decided to give it a shot, everything stays in 5 minutes longer.
I have never had problems with biscuits or anything else I have done this way. And I always let the refrigerator type of biscuits sit on the stone about 15 minutes before putting them in the oven so they are warmed up some.
If they go on the stone then in the oven cold, then they don't work.
(Found that out the first time I used a stone, um, boy 9 years ago.)
 

Frequently Asked Questions

What is Pampered Chef Stoneware?

Pampered Chef Stoneware is a line of baking and cooking products made from natural clay that is fired at high temperatures. This process creates a durable and versatile cooking surface that retains heat evenly, allowing for better cooking results. The stoneware is designed to be used in the oven, microwave, and even on the grill.

How does the "Cooked on Top, Not on Bottom" feature work?

The "Cooked on Top, Not on Bottom" feature refers to the unique design and material of Pampered Chef Stoneware, which allows for even heat distribution. This means that food cooks thoroughly on the top while the bottom remains less cooked, preventing burning or overcooking. This feature is particularly beneficial for items like pizzas, casseroles, and baked goods.

How do I care for my Pampered Chef Stoneware?

Caring for Pampered Chef Stoneware is simple. After each use, allow the stoneware to cool completely before washing. It is recommended to hand wash with warm water and a mild detergent. Avoid using metal utensils or abrasive cleaners, as they can scratch the surface. Regular seasoning with oil can also help maintain its non-stick properties.

Can I use Pampered Chef Stoneware in the microwave?

Yes, Pampered Chef Stoneware is microwave-safe. You can use it to cook or reheat food in the microwave without any issues. However, avoid placing it under a broiler or on direct heat sources, as this can damage the stoneware.

What types of recipes are best suited for Pampered Chef Stoneware?

Pampered Chef Stoneware is versatile and can be used for a variety of recipes, including baked goods like cookies and bread, casseroles, pizzas, and even roasted vegetables. The even heat distribution helps achieve a perfect bake, making it ideal for both savory and sweet dishes.

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