Customer Struggling with Stoneware Muffin Pan: Tips for Use?

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Discussion Overview

The thread discusses various experiences and tips related to using the Stoneware Muffin Pan, particularly focusing on issues with sticking and methods to improve baking results.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions a customer who had trouble with cupcakes sticking despite using spray oil, questioning the need to season the pan before use.
  • Another participant shares their experience of brushing the muffin cups with melted butter or margarine, noting that this method worked better than spray oil.
  • A different participant suggests using the muffin pan for meatloaf, stating that it seasons the pan well and provides individual servings.
  • One user prefers to use paper liners with the stoneware to avoid cleaning issues, while still appreciating the cooking quality of the stoneware.
  • Another participant recounts a situation where a customer received a defective muffin pan that wouldn't release baked goods, leading to a return and replacement.
  • One participant discusses seasoning stoneware similarly to cast iron, suggesting baking items with high oil content to improve non-stick properties.
  • Another user mentions the importance of cooling time, stating that allowing baked goods to cool for 10 minutes before removing them helps prevent sticking.
  • One participant shares a creative idea of using the muffin pan to make bread bowls by wrapping dough around the cups.

Areas of Agreement / Disagreement

Views differ on the best methods to prevent sticking, with some participants advocating for specific techniques while others share varied experiences with the product.

Contextual Notes

Participants share personal experiences and tips based on their use of the Stoneware Muffin Pan, reflecting a range of baking practices and outcomes.

Who May Find This Useful

Consultants and users of the Stoneware Muffin Pan may find these shared experiences and tips relevant to their baking practices.

P
PC Nut
Messages
68
Had a new customer purchase the Stoneware Muffin Pan and she hates it. She has made cupcakes in it twice and has sprayed it both times and the dang cupcakes stick and don't come out. Shouldn't you season it first before use? I'll have to read up on this again. I have forgotten but thought you all could advise before I put alot of research on this.
 
What works best for me with muffins and cupcakes is to brush the cups with melted butter or margerine. Spray oil just doesn't work as well.

I have used my stone twice and the second time was better than the first.

Good luck!
 
Another tip for both the muffin pan and the mini fluted pan -- make your favorite meat loaf mixture and fill the muffin cups with it and bake. Cooks faster than a whole meatloaf and everyone gets there own little meatloaf cupcake. Seasons the pan really well and gets your stoneware off to a great non-stick start.​
 
Even though it is stoneware, I still use the paper liners. I like the stoneware for the way it cooks the muffins but I use the liners so they just lift out and I don't have to clean the stone (unless one is filled too full and goes over the edge).
 
  • Thread starter
  • #5
Thanks all for your tips. I'll share this with her...
 
Have her try some of the above tips - but if they don't work she has a defective stone. I had a past host/good customer that loves the stones and she got a muffin pan that just wouldn't release anything she tried to make in it.

After talking to HO and trying all the previous tips (i.e. rubbing oil on it or butter etc.) it still didn't work. I guess sometimes they are lemons.

She finally returned it and the new one is fine.
 
do a file search for seasoning stoneware. My idea of seasoning it like grandma's cast iron is a little controversial, but does work. Search or PM me for details.

Otherwise, bake something with a high oil content - refrigerator biscuits, bacon (roll them and "line" the inside of the cup), meatloaf.

Use a refrigerator cookie dough, press it with the tart shaper or a shot glass to make "cookie cups" then fill them with fruit, mousse, pudding, something.

Doing about 2 of these will season your stone.

(I had my own stone crack in half and am working on getting it replaced)
 
did the customer use the kitchen spritzer? I've heard of getting bad results with aerosols like Pam, etc. I would tell her to try again, using the pasty brush and oil. Good luck!
 
I do all my baking in our stoneware. I ALWAYS use PAM or PAM with flour (now called "baking spray"). After baking, I set the stone on the cooling rack and SET MY CLOCK/TIMER FOR 10 MINUTES. At that point I take the item out of the stoneware and set it on the cooling rack to cool completely. As sugars cool, they caramelize and stick to the stone or any bakeware for that matter thus making it difficult (or impossible) to remove the item. I never have a problem with muffins sticking, but as I said "only alllow them to cool 10minutes in the stone".
 
A cool tip to pass on: turn the muffin pan over and wrap the cups with bread dough, ta-daa! You have homemade bread bowls for soup or chillie. I always get a few ohhs & ahhs on that one.
 
OOh Crystal, I like your idea.
 
Crystal - great idea!!! I was just reading about the soup and slipper party idea, that would be perfect to make for the smashed potato soup.
 
Honestly guys, it wasn't mine. It was a tip at a party I attended as a guest in 2003(?) I don't remember the consultant's name, but I loved the tip so much I bought the stone.
 

Frequently Asked Questions

What is the best way to prepare my stoneware muffin pan before using it for the first time?

Before using your stoneware muffin pan for the first time, it's important to season it. Wash it with warm, soapy water and dry it thoroughly. Then, apply a thin layer of vegetable oil or shortening to the surface. This helps create a non-stick surface and enhances the flavor of your baked goods.

How can I prevent my muffins from sticking to the stoneware muffin pan?

To prevent sticking, make sure to properly season your stoneware muffin pan before its first use. Additionally, you can use a light coating of oil or cooking spray before adding your batter. Allowing the muffins to cool for a few minutes in the pan before removing them can also help.

What temperature should I use when baking muffins in a stoneware muffin pan?

When baking muffins in a stoneware muffin pan, it's generally recommended to follow the temperature guidelines in your muffin recipe. However, stoneware retains heat well, so you may want to reduce the baking temperature by 25°F (about 15°C) to prevent over-browning.

How do I clean my stoneware muffin pan after use?

To clean your stoneware muffin pan, allow it to cool completely before washing. Avoid using soap; instead, scrub it with a soft sponge and hot water. For tough stains, you can use a paste of baking soda and water. Rinse thoroughly and let it air dry completely before storing.

Can I use my stoneware muffin pan in the microwave or dishwasher?

Stoneware is generally not recommended for microwave use, as it can become very hot and may crack. Additionally, most stoneware is not dishwasher safe; hand washing is preferred to maintain its seasoning and integrity. Always check the manufacturer's guidelines for specific care instructions.

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