Help Needed: My Customer's Bar Pan Sticking Issue

Click For Summary

Discussion Overview

This thread discusses a customer's issue with a small bar pan sticking during cooking, particularly with cookies. Participants share their personal experiences and suggestions for addressing the problem, including cleaning methods and seasoning techniques.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions a customer experiencing sticking issues with her bar pan despite seasoning it before use.
  • Another participant shares their experience of successfully using crescent rolls to clean and season their pan.
  • Some participants suggest that using cooking sprays like Pam may contribute to the sticking problem.
  • One participant recalls that their bar pan became sticky due to using Pam and recommends using baking soda for cleaning.
  • Another participant expresses uncertainty about whether Pam should be used before the stone is seasoned.
  • Several users mention alternative methods for seasoning stoneware, including using a mixture of Crisco and flour or a kitchen spritzer.
  • One participant updates that after cleaning and seasoning the pan, they no longer experienced sticking when baking cookies.

Areas of Agreement / Disagreement

Views differ on the use of cooking sprays and the best methods for seasoning stoneware. Some participants agree on the effectiveness of certain cleaning methods, while others share conflicting experiences regarding the use of Pam.

Contextual Notes

Participants share personal experiences with their bar pans and various methods of cleaning and seasoning, reflecting a range of familiarity with stoneware care.

Who May Find This Useful

Consultants and users of Pampered Chef stoneware who are experiencing similar issues with sticking or are looking for cleaning and seasoning tips may find this discussion helpful.

Geekgirl69
Geekgirl69
Gold Member
Messages
489
I have a customer who says that her small bar ban sticks with everything she has made, especially cookies. She said she has been seasoning it before she uses it. Any ideas/suggestions? Should I ask to see/use it and try it for myself? Should I try the baking soda paste and start over? Help!

Thanks!
 
I would have her cook a tube of crescent rolls on it WITHOUT adding any oil, spray, etc. Have her open the tub and flatten 1/2 the rolls out so they cover the surface of the pan. Bake, throw away and repeat with the other 1/2 of the rolls. Worked with mine! And just because, I'd double-check and make sure she isn't washing the pan with soap.
 
  • Thread starter
  • #3
Hmm, I think she said that her daughter started to wash it with soap the first time... is that what's causing the problem?
 
Is she using Pam or one of the other cooking oil sprays? That will make them stick for sure.
 
  • Thread starter
  • #5
she said she used pam only the first timeBut as used the stone more than once and it still sticks... is that the culprit? Should she do the crescent rolls suggestion?
 
She might need to make a paste with baking soda and water and give it a good cleaning then try the crescent rolls - or bacon.
 
If that still doesn't work, maybe you could take it and try it, or trade yours if you have one just to try hers yourself. If you have the problem, then have it replaced.
 
  • Thread starter
  • #8
Yeah, I told her I would try the baking soda paste if she had problems. She said nobody told her she couldn't use pam and that if it's a lot of work, she wants a new one.What can I say to that? I can try cleaning it myself. I don't have one to trade with her.
 
Pam and other cooiking spray's a nightmare!I made that mistake with my small bar pan before i knew what the heck i was supposed to do with stoneware! It got this really sticky weird layer that I could not clean off with just water and the scraper or brush... (I know this is going to sound gross, but...) eventually it just cooked off into the food and it got back to normal after I baked a small batch of brownies, crecent rolls, garlic bread and other stuff in it. If I coudl get a do-over, I definaltely wouldn've used the baking soda to get the nasty pam cooking spray layer off instead of letting it cook into the food-- YUCK!
 
  • Thread starter
  • #10
Yeah, I feel bad tho because I didn't tell her NOT to use pam (I had no idea it would make that much of a mess)... I have a spritzer so that's what I used on my stone automatically... otherwise I use the silicone brush with oil like some of the recipes I have seen... being new to PC, I don't know all the secrets yet.
 
Uh-oh. I thought we were supposed to use Pam until our stone got seasoned??

What are we supposed to use until it get seasoned? (My stone did not get "seasoned" with one batch of crescents)
 
Use the kitchen spritzer or brush on oil using a pastry brush. You can also use a mixture of equal amounts of Crisco and flour. Brush it on. Place your stoneware in a cold oven. Set the oven to 350. Bake for 30 minutes. Turn the oven off. Let the stone cool in the oven. Remove. Clean. (You can put a piece of foil on the rack below to catch any drips, but don't put your stoneware on the foil.)This is what I suggest for people who are ooked out by the feel of unseasoned stoneware.
 
Regular oil (spritz, brush, or wipe it on with a paper towel) is best before your stone is seasoned. Pam and other sprays have propellants and other ingredients (all natural, mind you) that can build up and cause things to stick. If this host's pan is new, the Pam shouldn't have built up already. I recommend using the salt and shortening method. Scott (I think) posted very detailed instructions, but I don't have time to look for them now. Basically, you smear shortening and salt into a pan, then bake it at 250. Wipe out the excess, and it will be perfectly seasoned.
 
Thanks, Heather. I was just going to look for it. :)
 
Cool! I like this recipe and explanation much better. I think I'll print it off and offer it to my customers.
 
  • Thread starter
  • #17
The pan is fairly new, got it late October. I know she said they used pam 1x and soap 1x. I don't know why things are sticking. I will ask her if I could pick it up from her. If I can, then I will try the baking soda paste and then that seasoning process you just linked. I remember reading that one before, I didn't use it on my bar pan because I made bacon a few times on it right off the bat and it's seasoned nicely.Thanks again for all your help!
 
  • Thread starter
  • #18
I just wanted to update on the status of this bar pan. I got it from her last night and did the baking soda paste then I did the seasoning that Heather posted (and Ann recommended) and I made a few batches of cookies on it tonight and I didn't have any sticking. I can try something else that she said stuck on it as well but I think the deep clean/seasoning did the trick. Thanks again for all your advice.
 

Frequently Asked Questions

What causes my customer's Bar Pan to stick?

The Bar Pan may stick due to several factors, including insufficient seasoning, using too much oil or butter, or cooking at too high a temperature. It's important to ensure that the pan is properly seasoned and that the cooking surface is adequately prepared before use.

How can my customer prevent food from sticking to the Bar Pan?

To prevent food from sticking, your customer should preheat the Bar Pan before adding food, use a small amount of oil or cooking spray, and avoid overcrowding the pan. Additionally, they can season the pan regularly to maintain its non-stick properties.

Is it safe to use metal utensils on the Bar Pan?

While the Bar Pan is durable, it is recommended to use silicone, wooden, or plastic utensils to avoid scratching the surface. Metal utensils can potentially damage the non-stick coating and lead to sticking issues.

What should my customer do if food is already stuck to the Bar Pan?

If food is stuck, your customer can soak the pan in warm, soapy water for a short period to loosen the food. A non-abrasive scrubber can be used to gently remove any residue. Avoid using steel wool or harsh cleaners that can damage the pan.

How can my customer properly care for their Bar Pan to avoid sticking issues?

Proper care includes hand washing the Bar Pan with mild soap and water, avoiding the dishwasher, and regularly seasoning the surface with oil. Storing the pan in a dry place and avoiding stacking heavy items on top can also help maintain its non-stick properties.

You must log in or register to reply here.

Similar Pampered Chef Threads

Cookies Burning on Seasoned Bar Pan
  • Shari in TX
    • Products and Tips
Replies
4
Views
3K
Shari in TX
Urgent Why are my pizza crusts on the Large Bar Pan turning out dry and crispy?
  • Renee Anderson
    • Products and Tips
Replies
8
Views
7K
nikked
Help! My Bar Pan is Warped & Sticky - Do I Need a Replacement?
  • chefmoseley
    • Products and Tips
Replies
2
Views
2K
gailz2
Help! My Customer's Cookies Stick to Her Stoneware
  • beepampered
    • Products and Tips
Replies
10
Views
4K
susan g
Help for a Burnt Bar Pan: Seeking Advice from Across the Country
  • Tropicalburstqt2
    • Products and Tips
Replies
18
Views
2K
Tropicalburstqt2
Urgent Help! My Bf Soaked My Dcb in Soapy Water...
  • emo812
    • Products and Tips
Replies
14
Views
3K
BethCooks4U
How Do I Remove the Oily Film from My Stoneware Bar Pan?
  • Traci loves tocook
    • Pampered Chef Stoneware
Replies
7
Views
6K
scottcooks
Urgent Got a Question From a Customer About Her Bar Pan...can You Help?
  • jesusluvsu2005
    • Products and Tips
Replies
19
Views
3K
kcjodih
Help with Loaf Pan Baking: Issues and Solutions
  • Lisa/ChefBear
    • Products and Tips
Replies
9
Views
3K
chefcharity
Help! My Pancakes Come Out Too Crispy in the Bar Pan
  • mapiklfish
    • Products and Tips
Replies
14
Views
6K
mapiklfish
Back
Top