Deep Covered Baker or Fluted Pan?

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Discussion Overview

This thread explores the experiences and preferences of participants regarding the Deep Covered Baker (DCB) and the Fluted Pan, two popular kitchen products. Participants share their thoughts on which item they would choose, their usage experiences, and the impact of these products on their cooking and business practices.

Discussion Character

  • Opinion-based
  • Anecdotal
  • Debate/contested

Main Points Raised

  • One participant, identifying as a consultant, expresses a strong preference for the DCB, citing its versatility and usefulness for quick meals.
  • Another participant shares their experience of using the Fluted Pan but acknowledges the DCB's appeal for its ability to impress at shows.
  • Several users mention that the DCB is often more popular among customers and serves as a better booking tool for shows.
  • One participant notes that they have both products but use the DCB more frequently.
  • Another participant highlights that while the Fluted Pan is great for cakes, it is less versatile compared to the DCB.
  • Some participants discuss the financial aspect, suggesting that if budget is a concern, one should consider purchasing the more affordable Fluted Pan first.
  • One participant mentions a personal experience with a crack in their Fluted Pan and seeks advice on whether to return it.
  • Another participant describes their successful use of the Fluted Pan for various dishes, indicating satisfaction with both products.

Areas of Agreement / Disagreement

Views differ on which product is superior, with some participants favoring the DCB for its versatility and others appreciating the Fluted Pan for its specific uses. No clear consensus emerges regarding which product is definitively better.

Contextual Notes

Participants share personal experiences and preferences based on their usage of the products, with some mentioning their roles as consultants and how these products impact their business. Financial considerations also play a role in their discussions.

Who May Find This Useful

Consultants considering which product to invest in or those looking for insights on how these items perform in cooking and at shows may find this discussion beneficial.

P
PamperedK
Silver Member
Messages
1,126
I'm trying to decide. I really can't afford to buy either of them but I love the DCB...but I know I can do micro cakes in the Fluted Pan.

Which should I get?
 
I haven't purchased the DCB but love my fluted pan! The DCB is next on my list.
 
I have both, finally and I'd be hard pressed to say which one to pick but I did go for the DCB first.... Don't know if that helps or not. LOL
 
I'd get the DCB, if only because you can do 30-minute chicken shows (or 10-minute pork). If you really want to show a cake, you can always do a skillet cake. But then, if your customer base seems like they'd prefer cake to meat, get the fluted.(That really wasn't any help, was it?)
 
I have them both. I use the DCB more.
 
I would get the DCB. I personally realrey use my fluted pan.

Do you have the rice cooker you could do a microwave cake in? Or the prep bowls and do small cakes? Just trying to come up with an alternative for you to be able to do the cakes too while having the DCB.:D
 
DCB first definitely - used it a lot and haven't missed not having the fluted pan until everyone raved over it...
 
If you are getting it on your own February show, I'd consider the DCB first too because of price.

...and don't forget KE month is April!!!!
 
We actually just got our fluted pan and the wife used it 2 days ago. When I was washing it I noticed a tiny crack on the bottom inside the hole. My wife doesn't think it is that big of a deal but I want to return it. The crack doesn't appear to be getting bigger but I'm afraid it will. Any suggestions?
 
My vote is for the DCB:)
 
vtodd71 said:
We actually just got our fluted pan and the wife used it 2 days ago. When I was washing it I noticed a tiny crack on the bottom inside the hole. My wife doesn't think it is that big of a deal but I want to return it. The crack doesn't appear to be getting bigger but I'm afraid it will. Any suggestions?
Click to expand...

Call HO or go online and do a product adjustment. Return it before it breaks before the warranty is up.
 
vtodd71 said:
We actually just got our fluted pan and the wife used it 2 days ago. When I was washing it I noticed a tiny crack on the bottom inside the hole. My wife doesn't think it is that big of a deal but I want to return it. The crack doesn't appear to be getting bigger but I'm afraid it will. Any suggestions?
Click to expand...
Send it back now, PC will pick up the shipping. That light hair line fracture can cause a big mess if it breaks.
 
I have both and I vote for the DCB. I love both but use the DCB more and it is more impressive at shows since you can microwave DINNER in it (and do deserts too). You are pretty much limited to deserts or baked pototoes, etc with the fluted - I love my fluted... the DCB is just more impressive at shows and I use it more at home also.
 
wadesgirl said:
Send it back now, PC will pick up the shipping. That light hair line fracture can cause a big mess if it breaks.
Click to expand...

Thanks! I think I'm actually going to do that. I just don't want to take a chance.
 
I am DYING to get the DCB....I have the fluted pan and it is great to do the microwave cakes at shows...but the DCB....how easy to sell with the whole 30 min chicken, ribs and stuff.....someday, when I have unlimited funds, I will own EVERYTHING!!! :)
 
I've never had anyone book a show just to get the fluted stone....or because they want their friends to see "that amazing fluted stone", but I continue to fill my calendar with shows for people who want the DCB, and want their friends to see the DCB in action. It's the best booking tool I've ever had - bar none!
 
  • Thread starter
  • #17
Yeah you guys are right...people won't be as excited about the fluted pan. As cool as the cakes are, it's just not as versatile and pretty as the DCB.
 
The DCB is more versitaile, or so I'm told ... HOWEVER ... the fluted pan costs less than half of what the DCB costs!Remember that your 4th month is Kit Enhancement and April is Kit Enhancement month for EVERYBODY ... so you get 40 percent off. So if finances are tight, I'd just get whichever one you can afford and wait until April to get the other one!
 
I sell more DCB than fluted. I have both and love them both.

I vote for DCB -- the micro chicken will help your sales and make your dinners easier also!
 
I made ribs for the first time in the DCB by putting them in the microwave first and then grilling them with my grill pan. Wow! These ribs were awesome! Even "The Mrs." was impressed and she doesn't get too impressed by anything.
 
vtodd71 said:
Thanks! I think I'm actually going to do that. I just don't want to take a chance.
Click to expand...

I wouldn't take the chance on it, especially when you get free shipping. I'm pretty sure it wouldn't be a cheap item to ship back.
 
I have sold soooo many fluted stones. I quickly make the chocolate decadent cake, and while that is cooking and cooling I make something else, too. Every show I sell at least 3-4 fluted stones...no kidding, I also explain how to cook a chicken in it, or meatloaf, and on and on. I also have the DCB and love that too, but my shows seem to bring out the chocolate lovers!!!!:
 
I love my "magic pot" and I use it all of the time. I have used my Fluted Pan once... DON'T FORGET - Kit Enhancement is in April - 40% off items you need for your kit. You can purchase the other one then...
 
I make all kinds of stuff in my fluted pan and I love it (it may be because I have never tried the DCB) At a show this saturday I will be making a whole chicken in the fluted pan.
 
ChefTess said:
I make all kinds of stuff in my fluted pan and I love it (it may be because I have never tried the DCB) At a show this saturday I will be making a whole chicken in the fluted pan.
Click to expand...

how?? please tell
 
krley said:
how?? please tell
Click to expand...

Most people put it over the center piece (like you would with beer can chicken) with the butt sticking up in the air...
 
Actually, the center post goes up the butt, with the neck sticking up. You can add cut up potatoes and carrots in the bottom of the fluted pan, and they'll cook at the same time.
 
I have tried this way and it works great..I rub the chicken down w/different rubs, too...Rachel Ray had a short clip on her show about a year ago. One of her guests sent it in and Rachel was so impressed with it she showed this! When I mention this tidbit about Rachel Ray, my guests tend to be more apt to buy it...I still swear by the chocolate cake, though..
 

Frequently Asked Questions

What is the Deep Covered Baker used for?

The Deep Covered Baker is versatile and can be used for a variety of cooking methods, including baking, roasting, and steaming. It's perfect for making casseroles, breads, and even desserts, and can be used in the microwave or conventional oven.

Can the Fluted Pan be used for baking other items besides bundt cakes?

Yes, the Fluted Pan is great for more than just bundt cakes. You can use it to bake a variety of items such as meatloaf, quiches, and even savory dishes. Its unique shape adds a decorative touch to any dish.

Are the Deep Covered Baker and Fluted Pan dishwasher safe?

Yes, both the Deep Covered Baker and Fluted Pan are dishwasher safe, making cleanup easy. However, for longevity, hand washing is often recommended to maintain their non-stick surfaces.

What materials are the Deep Covered Baker and Fluted Pan made from?

The Deep Covered Baker is typically made from stoneware, which provides excellent heat retention and even cooking. The Fluted Pan is usually made from non-stick coated metal, ensuring easy release of baked goods and even baking results.

Can I use metal utensils with the Deep Covered Baker and Fluted Pan?

It is recommended to avoid using metal utensils on the Deep Covered Baker to prevent scratching the surface. For the Fluted Pan, while it is more durable, using silicone or wooden utensils is still advisable to prolong its lifespan.

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