First Show Tonight! Tips for 13X9 Baker?

Click For Summary

Discussion Overview

The thread centers around participants sharing their experiences and tips regarding the use of the 13x9 baker for making brownies, specifically the Banana Split Brownie recipe. Participants discuss various methods for ensuring the brownies do not stick to the baker and share their baking experiences.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions they will use the 13x9 baker for the first time and inquires about using Pam for non-stick purposes.
  • Another participant suggests using the kitchen spritzer with oil instead of Pam, sharing their positive experience with brownies in a square baker.
  • One user advises baking according to the box instructions and recommends using parchment paper to lift the brownies out easily.
  • Another participant questions whether they still need to spray the baker if using parchment paper and expresses a preference for Pam over the spritzer.
  • One participant shares their experience of using vegetable oil brushed on with a silicone basting brush, noting good results.
  • Another user mentions forgetting to use oil during their last show but still had successful results with the brownies.
  • One participant asks about the seasoning of the stone and shares that they have never had sticking issues with their seasoned stones.
  • Several users caution against using Pam due to potential build-up on stoneware, suggesting alternatives like oil or the kitchen spritzer.
  • One participant expresses concern about using parchment paper and whether it prevents the brownies from running off during baking.

Areas of Agreement / Disagreement

Views differ on the use of Pam versus other oiling methods, with some participants cautioning against Pam due to build-up concerns, while others express a preference for it. There is no clear consensus on the necessity of spraying the baker when using parchment paper.

Contextual Notes

Participants share personal experiences with different baking methods and tools, reflecting a range of familiarity with the 13x9 baker and stoneware usage.

Who May Find This Useful

Consultants looking for insights on baking techniques and experiences with the 13x9 baker may find this discussion helpful.

D
deliciousdiva
Messages
44
I am going to make the Banana split Brownie in the 13x9 baker. This will be the first time I use the baker. If I spray it with pam will it really not stick the first time? Also, What about bake time?Is see on the round stone it states 15-20 min? Do you think it will be about the same? I know I should do a trial run, but my oven broke and the part is on order!!! Any tips are greatly appreciated!
 
I've never done that recipe, but don't use pam, use the kitchen spritzer with oil. I've made brownies in the square baker and they come out fine.
GOOD LUCK!
 
I'd bake them as directed on the box. They'll be fine.

Here's a tip, though. If you have parchment paper, put a piece in the baker so that it sticks up and over the long sides, then pour in the batter. When the brownie is baked, you can lift up the parchment like a sling and pull the whole brownie up in one piece, allowing you to cut it with the pizza cutter.
 
  • Thread starter
  • #4
If I use parchment?If I use the paper, do I still need to spray the baker? And I was planning on using Pam b/c I hate the spritzer. What would happen if I use Pam? Thanks!
 
Try a little vegetable oil brushed on with the silicone basting brush. That is what the new nutty caramel brownies calls for and the brownies released nicely.
 
even though I forgot to use the oil at my last show and they still came out fine!
 
  • Thread starter
  • #7
Brandiwas your pan brand new/not seasoned at all? Thanks!
 
Honestly, I've never done anything to my stones when I've gotten them other than put the food on & nothing has ever stuck!

I think the no Pam is because it will cause a build-up on your stone.
 
deliciousdiva said:
If I use the paper, do I still need to spray the baker? And I was planning on using Pam b/c I hate the spritzer. What would happen if I use Pam? Thanks!
Click to expand...
If you use the paper, you shouldn't have to spray the pan, except maybe on the short sides where there is no paper. And Pam will build up on stoneware eventually, from the propellants that are in it. If you have the Kitchen Spritzer, use that or brush on a little teeny bit of oil with the Silicone Brush (or even a paper towel).
 
Brownies will stick on a non-seasoned stone. (they are just like that!) I would use a little bit of oil and if you don't have the pastry brush - just rub it on with a paper towel. I wouldn't use Pam - as that can cause a sticky build-up on your stone.
 
Um, should have read Ann's post first - since she said the same thing I did!:rolleyes:
 
  • Thread starter
  • #12
I have a large stoneI have a very seasoned large stone. I can follow the recipe and just make the banana split brownie like the recipe says. my fear, the paper. Does it really prevent the brownie from running off during baking?
 
deliciousdiva said:
I have a very seasoned large stone. I can follow the recipe and just make the banana split brownie like the recipe says. my fear, the paper. Does it really prevent the brownie from running off during baking?
Click to expand...

It does! Works like magic. But NEVER try it w/o the parchment paper!!:eek:
 

Frequently Asked Questions

What is the best way to prepare for my first show using the 13X9 Baker?

To prepare for your first show, familiarize yourself with the features and benefits of the 13X9 Baker. Practice a recipe that highlights its versatility, such as a lasagna or dessert bars. Set up your display to showcase the baker's size and design, and have samples ready for guests to taste.

What recipes work best in the 13X9 Baker?

The 13X9 Baker is perfect for a variety of dishes, including casseroles, brownies, and sheet cakes. Consider preparing a classic lasagna, a hearty breakfast casserole, or a delicious dessert like lemon bars to demonstrate its versatility during your show.

How can I encourage guests to purchase the 13X9 Baker?

Highlight the baker's unique features, such as its durable stoneware material that promotes even cooking and its ability to go from oven to table. Share personal stories or testimonials about how the baker has made cooking easier and more enjoyable for you. Offering a special promotion or bundle deal can also incentivize purchases.

What tips do you have for demonstrating the 13X9 Baker during my show?

Engage your guests by involving them in the demonstration. Ask for volunteers to help with the recipe preparation or to taste-test the finished dish. Use the opportunity to explain the care and maintenance of the baker, and encourage questions to create an interactive atmosphere.

How can I follow up with guests after the show regarding the 13X9 Baker?

After the show, send a thank-you message to all attendees, including a recap of the recipes demonstrated and a reminder of the benefits of the 13X9 Baker. Include a link to your online store or a special offer for those who didn't purchase at the show. Personalizing your follow-up can help build relationships and encourage sales.

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