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I'm debating buying a stone loaf pan, because I've recently started cooking a lot of bread (like regular wheat bread). I use a metal loaf pan now, and I think the bread turns out well. I'm curious just how much of a difference there would be with that compared to a stone one.
Has anyone...
Personally, I would suggest a sheet pan. I use mine a lot more than my stones. I find them easier to use, easier to store, they're less breakable, and more versatile. (as well as lighter & cheaper)
Please forgive me for this repeat subject, but I already searched past posts & couldn't find the answer.Today I was attempting to use my pampered chef cookie press. I used a recipe I think I got on here- a pkg. of Betty Crocker Sugar Cookie mix (made according to package directions) plus 1/2...
I absolutely prefer the one with handles! I store mine in the original box, and have not had any problems with it cracking. The handles make it so much easier to get in & out of the oven.
I recently bought an all-metal cooling rack because I needed one that was oven-safe. It has the same close grids that the PC ones have. The recipe that I use it on is for baked breaded chicken. I love it because the bottom of the chicken actually gets crisp (like the top), which never...
Yep, I had the exact same problem. It really annoyed me. I followed the cleaning instructions, and of course mine also happened just after the guarantee ended. I had to buy a new one, and I never put it in the dishwasher now.