lynnguilm
- 74
Baking Cookies on Stoneware: Share Your Experiences!
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Discussion Overview
This thread explores participants' experiences baking cookies on stoneware, highlighting various outcomes, techniques, and personal preferences. Participants share their successes and challenges, as well as tips for improving results.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, expressed dissatisfaction with their first attempt at baking cookies on stoneware, noting longer baking times and difficulty removing the cookies.
- Another participant shared their experience of enjoying the results from stoneware, particularly with oatmeal cookies, and suggested that it takes time to adjust to baking with stoneware.
- Several users mentioned that the first batch of cookies typically takes longer to bake, but subsequent batches cook more quickly.
- One participant noted the benefits of using parchment paper to keep the stone clean while baking.
- Another participant emphasized that a seasoned stone is not dirty, although some family members may perceive it differently.
- One participant shared that their relatives praised cookies baked on stoneware, despite them being made from pre-packaged dough.
- Another participant mentioned that their partner prefers metal pans and is not convinced of the benefits of stoneware.
Areas of Agreement / Disagreement
Views differ regarding the effectiveness of stoneware for baking cookies, with some participants expressing positive experiences while others reported challenges. No clear consensus emerges on the best practices for using stoneware.
Contextual Notes
Participants' experiences vary widely based on personal preferences, oven types, and familiarity with stoneware. The discussion reflects a range of baking outcomes and techniques.
Who May Find This Useful
This thread may be of interest to Pampered Chef consultants and community members looking to share or learn about baking cookies on stoneware.
ChefinHarmony
- 372
Just a guess - but did you let the cookies cool completely on the stone? If you do that, and then try to remove them - they will break. They continue to bake, get hard and crumble (I've done that in the past by mistake).
I undercook mine by a minute or two - only let them stay on the stone for about 2-3 mins. Then remove with mini-spatula. Great cookies!! Yum!! Love my Large Bar Pan. I too don't own any metal cookie sheets/pans.
On the "clean" issue. I have a dear friend and her mother that I cannot convince to TRY a stone for that very reason. They both wash their dishes in extremely HOT water (need rubber gloves to put your hands in there) BEFORE putting them in the dishwasher!! I just did a show for her and she declined the 60% off - no matter how much "research" I showed her. And she TRUSTS me, just can't get over the "no soap" thing. Oh, Well!! I told her I was going to give her one for Christmas and it better not sit in the box.
Joanne
I undercook mine by a minute or two - only let them stay on the stone for about 2-3 mins. Then remove with mini-spatula. Great cookies!! Yum!! Love my Large Bar Pan. I too don't own any metal cookie sheets/pans.
On the "clean" issue. I have a dear friend and her mother that I cannot convince to TRY a stone for that very reason. They both wash their dishes in extremely HOT water (need rubber gloves to put your hands in there) BEFORE putting them in the dishwasher!! I just did a show for her and she declined the 60% off - no matter how much "research" I showed her. And she TRUSTS me, just can't get over the "no soap" thing. Oh, Well!! I told her I was going to give her one for Christmas and it better not sit in the box.
Joanne
Frequently Asked Questions
What are the benefits of using stoneware for baking cookies?
Stoneware provides even heat distribution, which helps cookies bake uniformly. It also retains heat well, resulting in a crispy bottom while keeping the tops soft. Additionally, stoneware is naturally non-stick when properly seasoned, making it easier to remove cookies without sticking.
How do I prepare my stoneware for baking cookies?
Before using your stoneware for the first time, wash it with warm, soapy water and dry it thoroughly. To season it, apply a thin layer of vegetable oil and bake it in the oven at 350°F for about an hour. This helps create a non-stick surface and enhances the stoneware's performance.
Can I bake different types of cookies on stoneware?
Yes, you can bake a variety of cookies on stoneware, including drop cookies, rolled cookies, and even bar cookies. Just be sure to adjust baking times as needed, as stoneware may require slightly longer baking times compared to metal pans.
How do I clean my stoneware after baking cookies?
Allow the stoneware to cool completely before cleaning. Avoid using soap, as it can strip the seasoning. Instead, use a scraper or a stiff brush to remove any stuck-on bits. For tough stains, soak the stoneware in warm water for a short time, then scrub gently. Dry it thoroughly before storing.
What tips do you have for preventing cookies from sticking to stoneware?
To prevent sticking, ensure your stoneware is well-seasoned before use. You can also lightly grease the surface with cooking spray or oil before placing the cookie dough on it. Additionally, allow the cookies to cool for a few minutes on the stoneware before transferring them to a wire rack, as this helps them firm up and reduces the chance of sticking.
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