Cookware Demo Success - Stone vs. Cookie Sheet

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Discussion Overview

This thread explores personal experiences and opinions regarding the use of stoneware versus cookie sheets during cooking demonstrations, particularly focusing on baking cookies. Participants share their insights on the outcomes of using different types of cookware and discuss challenges and techniques related to baking with stoneware.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant, identifying as a consultant, shared a successful demo experience using both a stone and a cookie sheet, noting the superior results of the stoneware cookies.
  • Several participants expressed enthusiasm for demonstrating stoneware, highlighting its effectiveness in baking.
  • Some users raised concerns about baking multiple items simultaneously with stoneware, citing frustrations with heat distribution and cooking times.
  • One participant mentioned that staggering pans in the oven can help with even cooking, while another noted that convection ovens mitigate some of these issues.
  • Participants discussed the challenges of cooling cookie sheets and how this differs with stoneware, with some suggesting using parchment paper to manage the process.
  • One participant noted that the first batch of cookies might require longer baking times to account for the stoneware's heat absorption.
  • Another participant shared a specific issue with a type of cookie that did not perform well on stoneware, but acknowledged that the taste remained good.

Areas of Agreement / Disagreement

Views differ on the best practices for using stoneware, particularly regarding baking multiple items at once and managing baking times. No clear consensus emerges on whether the first batch of cookies is a problem with stoneware.

Contextual Notes

Participants are sharing personal experiences and tips related to baking with stoneware and cookie sheets, reflecting a variety of cooking environments and preferences.

Who May Find This Useful

Consultants and community members interested in cooking demonstrations and baking techniques may find the shared experiences and tips relevant.

P
pamperedinvegas
Messages
4
Hi All,

I had my second show on Saturday. In the beginning of the show, I asked the host if I could use her cookie sheet. I put some tollhouse mini choc. chip cookies on my stone and two cookies on her cookie sheet. I started my demo w/o a timer because I wanted to overcook them. Several minutes into the demo a guest said "hey what about the cookies?" I ran to the stove and took them out...pretending that I forgot. I continued with the demo several minutes later when it was time to demo the stoneware, the cookies on the cookie sheet was burt to a crisp, cold & hard like a hockey puck. The cookies on the stoneware were still warm & golden brown.

I think using the host's personal cookware, was an added touch and everyone wanted a stone after that.
 
what an awsome idea to demo stoneware!!!
 
Did you cook both batches of cookies at the same time? I keep reading not to put anything else in the oven at the same time as a piece of stoneware. This has been one of my frustrations with stoneware. I love the way everything comes out, but one pan of anything is not enough around here. Any info on this would be helpful. I am very new to PC and this site. I hope this posts! Thanks!!!
 
Did you cook both batches of cookies at the same time? I keep reading not to put anything else in the oven at the same time as a piece of stoneware. This has been one of my frustrations with stoneware. I love the way everything comes out, but one pan of anything is not enough around here. Any info on this would be helpful. I am very new to PC and this site. I hope this posts! Thanks!!!
Click to expand...

The thing is, you really shouldn't put more one type of ANY pan in the oven at the same, especially larger pans, because it messes with the flow of heat in the oven.

That said, I do it all the time. I just make sure to have the items staggard (sp?) if at all possible. Like, one on the lower rack towards the right, the other on the upper rack towards the left. As long as the racks are as close together as the size of the stone allows, I haven't had a problem.

Also, if it is a smaller type pan (like the Deep Dish Baker, Medium Bar Pan, etc.), I just put on the same rack, because there is room for the heat to flow evenly around them without staggering them.

HTH!
 
Thanks so much for the info. I'll try it out!!!
 
The point about staggering pans is correct. And to further help them cook evenly, you can swap their positions about halfway through cooking (put the one that was on the top onto the bottom and vice-versa).

If you are using a convection oven, staggering and swapping isn't as much of an issue because the convection fan moves the warm air around and cooks things more evenly.
 
I've heard that some people keep their round stone on a lower shelf all the time... even when baking other things... to aid in heat distribution.
 
quiverfull7 said:
I've heard that some people keep their round stone on a lower shelf all the time... even when baking other things... to aid in heat distribution.
Click to expand...

The use and care for stoneware says not to do this. You're not supposed to have stoneware in a hot oven empty.
 
I have heard the cookies on the second round and later bake better than the first round. If I try the above 'test' at a show, would it still work, because you would be doing it on a cold stone?

I thought about taking pre-made cookie mix and making a pan or two of cookies before the guest arrive to have the house smell of baking cookies and warm cookies to eat when they arrive, but didn't know how the first batch will come out.


I would try this at my house, but my oven is broken right now and can't bake. DARN, I wanted a reason to make dozens of cookies to eat - umm, I mean to try this out!
 
My issue with cookies and stoneware is that general cookie technique calls for cool baking sheets. You bake a batch and then cool the pan. You can't do that with the stoneware...it would take FOREVER! And when you scoop your cookies, the first ones start cooking and oozing before you're done.
 
That's why you use parchment for the 2nd and subsequent batches. You cut the piece of parchment to size, scoop out the cookies, and then just slide it on the empty stone and throw it back in the oven! No oozing!
 
I guess there's that...and you can reuse the parchment...I guess I'm too lazy to dig out the parchment paper, though it really does help with the whole cleanup factor! I hate my parchment paper (non-PC, of course)-it doesn't tear off right-and I don't use it because I hate it but I don't buy the PC stuff because I already have some...sorry, I ramble a lot, more so later in the evening...
 
Oh, Ann. The nerd came out in you again in this post!:D I love all of your definitions!!! Your smartness makes me look smarter when I reuse them!! :cool: ha! Keep it up!:D
 
Any thoughts on how to make the first batch come out OK? or is this not really a problem with stoneware?
 
genburk said:
Any thoughts on how to make the first batch come out OK? or is this not really a problem with stoneware?
Click to expand...

I don't think it's really a problem with stoneware.;)
 
Sometimes you need to add a couple of minutes to the bake time of the first batch, to give the stoneware time to heat up.

Jennifer- that's why I share, so people have tips they can use at their shows. Guests love to get the little tips and the "why"s.
 
genburk said:
Any thoughts on how to make the first batch come out OK? or is this not really a problem with stoneware?
Click to expand...

Just cook them a couple of minutes longer. I make the cake box cookies all the time, the recipe calls for baking 8-10 min, I cook the first batch about 12 min. after that it all depends on the oven. Never had a problem with my stones, even cookies on a reg. cookie sheet take a little longer to bake 1st time around. It's a matter of using your stones and getting to know them and your oven. HTH
 
The only type of cookie I had a problem with over the holidays on my stone was the Tuxedo Brownie Cookie. These are similar to Peanut Butter Blossoms but made with brownie mix and Hershey's Hugs instead. Anyway, the Hugs were melting before I could even get the stone to cool. But if I let the cookie cool first, the Hugs would set right. Mind you they still tasted good and I played it off as meaning to do that but I was a bit disappointed.
 
OK, so give this to me again...Too much info...LOL put them intogether or not....LOL
Yes or no answers work best for me. Too much info makes my head hurt....LOL
 
Yes, Jilleysue...as long as you stagger them on top and bottom rack. Valky
 

Frequently Asked Questions

What is the main difference between stoneware and cookie sheets in cooking?

Stoneware is made from clay that is fired at high temperatures, giving it excellent heat retention and even cooking. It is ideal for baking items like pizzas and bread, as it absorbs moisture and creates a crispy crust. Cookie sheets, on the other hand, are typically made from metal and are designed for baking cookies and other pastries. They provide a quick and even heat distribution but may not retain heat as well as stoneware.

How does the cooking time differ between stoneware and cookie sheets?

Cooking times can vary between the two. Stoneware usually requires a longer preheating time and may take a bit longer to cook food due to its heat retention properties. Cookie sheets, being metal, heat up quickly and can reduce cooking time, making them ideal for quick baking tasks. However, it's essential to monitor your food closely, as cooking times can vary based on the recipe and oven type.

Can I use stoneware and cookie sheets interchangeably?

While you can use both for baking, they are not completely interchangeable. Stoneware is better suited for items that benefit from moisture absorption, like bread and pizza, while cookie sheets are designed for flat baked goods like cookies and pastries. Using the right type of bakeware can enhance the texture and flavor of your food.

What are the cleaning and maintenance differences between stoneware and cookie sheets?

Stoneware requires special care; it should be hand-washed and seasoned to maintain its non-stick properties. Avoid using soap, as it can strip the seasoning. Cookie sheets are generally easier to clean and can often be washed in the dishwasher, although hand washing is recommended to prolong their lifespan. It's also important to avoid using metal utensils on non-stick cookie sheets to prevent scratching.

Which option is better for a cookware demo, stoneware or cookie sheets?

The choice between stoneware and cookie sheets for a cookware demo depends on the recipes you plan to showcase. If you want to highlight the benefits of even cooking and moisture retention, stoneware is a great choice. However, if you aim to demonstrate quick and easy recipes, cookie sheets may be more suitable. Consider your audience's interests and the types of dishes you want to prepare when making your decision.

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