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abigailhutch said:I love making the Molten Lava cake in the DCB! It is a HUGE hit at shows! Last night did it in the fluted stone for the first time and it turned out great! Everyone loved it! Even sold quite a few of that stone!
To season your stoneware, simply rinse it with warm water and dry it thoroughly. Then, rub a thin layer of vegetable oil over the entire surface of the stoneware, including the handles. Place it in a preheated oven at 350 degrees Fahrenheit for 15 minutes. Let it cool completely before using it for baking.
Yes, stoneware is versatile and can be used for all types of cakes, including pound cake, angel food cake, and even cheesecake. Just be sure to adjust the baking time as stoneware tends to bake faster than metal pans.
To prevent sticking, always grease the stoneware with butter or cooking spray before adding the cake batter. You can also line the bottom of the stoneware with parchment paper for extra insurance.
Yes, you can stack stoneware on top of each other to create multiple layers of cakes. Just be sure to leave enough space between the stoneware for air to circulate and monitor the baking time closely.
Cleaning stoneware is easy. Simply use warm water and a mild detergent to wash it. Avoid using harsh chemicals or scouring pads, as they can damage the stoneware's surface. Allow the stoneware to cool completely before cleaning it. To prevent cracking, never place hot stoneware in cold water. Let it cool down gradually before cleaning.