Fluted Stoneware Pan - Easy Recipes??

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Discussion Overview

This thread explores various easy recipes and techniques for using the Fluted Stoneware Pan, with participants sharing personal experiences and suggestions for different types of cakes and other dishes that can be prepared using the pan.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions a simple recipe involving a box cake mix, eggs, and pie filling, asking for clarification on ingredients and instructions.
  • Another participant suggests searching the files section for a recipe booklet containing 50 recipes for the fluted pan.
  • One participant shares their method of using sour cream as a substitute for pie filling in their cake recipe.
  • Another participant discusses their technique for preventing cake from sticking, using a mixture of shortening and flour.
  • One participant describes a method for seasoning stoneware similar to cast iron, using Crisco and salt.
  • Another participant shares a recipe for a chicken dish prepared in the fluted pan, detailing the seasoning and cooking process.
  • One participant describes a lemon blueberry microwave cake recipe, including specific ingredients and preparation steps.
  • Another participant shares their experience with a chocolate cake topped with coconut pecan frosting, noting the visual appeal of the finished product.
  • One participant expresses caution against using spray products on stoneware due to potential residue buildup, recommending a specific cake release product instead.
  • Another participant mentions a compilation of recipes for the fluted pan, indicating a community resource for ideas.
  • One participant shares insights from a successful consultant about the versatility of stoneware in cooking tasks.

Areas of Agreement / Disagreement

Views differ on the best methods for preparing the Fluted Stoneware Pan, particularly regarding the use of sprays and the effectiveness of various non-stick techniques. No clear consensus emerges on a single best practice.

Contextual Notes

Participants share a range of personal experiences and recipes, reflecting diverse cooking styles and preferences within the community.

Who May Find This Useful

Consultants looking for recipe ideas and techniques for demonstrating the Fluted Stoneware Pan may find this discussion helpful.

chefjwr
chefjwr
Messages
619
Does anyone have easy recipes to demo the Fluted Stoneware Pan? One that I have heard about has 1 box cake mix, 3 eggs and 1 can of pie filling. Mix and match as you choose. I don't know if that recipe is missing any ingredients and instructions. I also, would love to have other recipes for the Fluted Stoneware pan, especially microwave ones.
 
If you search in the files section on fluted you'll find a recipe booklet that has 50 recipes as well as another document of cake recipes.
 
That is what I do at most of my shows. You can also use 2 cups of sour cream instead of pie filling. Micro or 12minutes. That's it!
 
  • Thread starter
  • #4
Shana, do you have trouble with the cake sticking? Mine is brand new. Also, you don't add anything else besides the ingredients I listed and the substitution of the sour cream??
 
  • Thread starter
  • #5
Shana, what kind of topping or frosting do you show?
 
I smear a mixture of (equal parts) shortening & flour all over the stone before I pour the batter in.... then micro it!
 
I forget who shared this tip on "fast" seasoning a stone but you might try this:

SEASONING stoneware - similar to seasoning cast iron...

1/2 cup crisco and 1/4 cup salt - (trust me, it works!) spread over surfaces you want to be nonstick on stoneware.

Bake in a 200 degree oven 30 minutes, remove to cool. Scrub with Kitchen Brush and hot water, not trying to remove all the oils, but just get the salt off. Shake dry, leave out.
 
I'm not at home, so I don't have cookbooks in front of me, but some that ring a bell are Tamale Round About (a cornbread thing) and Cinnamon Pull-Apart. Searching the files, recipes, or usual recipe sites for those would probably come up with something.

Another great thing to do with the fluted pan is a chicken. Prep a whole roasting chicken by rinsing it inside and out and rubbing it with garlic, seasoning (I like the Rosemary Blend we carry) and a little oil. If desired, slip lemon slices under the skin. Place the chicken upright over the post in the fluted pan so that it's standing up. Roast in a 350°F oven for 30(?) minutes or until a thermometer inserted in the thickest part of the thigh reads 165. Remove from oven and let stand 10 minutes before carving.
 
I use Pam for baking, or a baking spray with flour. (I know a lot of people have different methods) I do a quick ganache, equal parts coolwhip and chocolate chips. About 1 cup each and micro for one minute. Stir well, and it makes a super yummy gooey warm topping to pour over the hot cake. Those are the only ingredients that you need for the cake. You can however add chips, nuts or whatever you want. One of my favorites for summer is Lemon Blueberry

Lemon Blueberry Microwave cake

1 box lemon cake mix
1 can lemon pie filling
1/2 can blueberry pie filling
3 eggs
coolwhip
1 lemon (for garnish)

mix eggs and lemon pie filling, add cake mix. Spray fluted pan and add half a can of blueberry pie filling to the bottom of the pan, spoon the cake mix on top. Microwave for 12 minutes on high. Cake should pull away from sides when tipped. run a small knife around center well and turn out on to plate. Serve with coolwhip.
 
I just got mine to. The cake I really liked was a chocolate or dark chocolate cake - made according to the package directions. I sprayed the pan with "Baker's Joy" (pam with flour in it). Then I poured the cake mix in. ON TOP of that I dolloped a coconut, pecan frosting - pre-made kind. As it cooked the frosting sinks to the bottom and then gets melty. When you invert it the coconut stuff sits on the top of the cake and is really good.

I tried it with a regular chocotate frosting too but it didn't look pretty because the frosting was really melty and oozed back down over the cake so the top wasn't pretty. Good for home... just not a show.
 
It is also delicious with a French Vanilla Cake mix prepared as usual with the Coconut Pecan icing. I just put the icing in the bottom of the fluted pan and then pour the batter over it and then bake in the microwave! It's so good!
 
Spraying stoneware with PamIMHO, I would strongly caution against using any spray on our stoneware because of a sticky buildup residue that can form on the pan. There is a product made by Wilton (the cake people) called "cake release" and I will swear by that product. Nothing sticks to it and you don't get that nasty residue. You can find it in your cake decorating section at a craft store or WalMart. I use it in the mini muffin pan, our stoneware and the cake pans. I haven't used the silicone pan, but I would use it in there too.

You squirt it in and spread it with the pastry brush.
 
Here is a HUGE compilation of recipes for that pan!

Not mine..."borrowed" from a loop a LONG time ago!:o
 

Attachments

Some other fluted recipesThese came to me from Sondra Verva, repeatedly #1 in our cluster for overall sales, and is #1 in the company for stoneware sales often: The biggest thing I've learned from her, is show stoneware and cookware at EVERY show no matter what. She has a chemical engineering background (now makes more $$ with PC) and says the line "- just remember our stoneware is a Size and a Shape. You name an oven cooking task, and we have a stone to accomplish it better, more evenly, and with improved results."

She also has a funny way of starting her stoneware spiel, "Okay now, 'fess up - who are my stoners out there?"

Good luck; God Bless You!

-Praying for Paige and her family-
 

Attachments

hperschnick said:
I just got mine to. The cake I really liked was a chocolate or dark chocolate cake - made according to the package directions. I sprayed the pan with "Baker's Joy" (pam with flour in it). Then I poured the cake mix in. ON TOP of that I dolloped a coconut, pecan frosting - pre-made kind. As it cooked the frosting sinks to the bottom and then gets melty. When you invert it the coconut stuff sits on the top of the cake and is really good.

I tried it with a regular chocotate frosting too but it didn't look pretty because the frosting was really melty and oozed back down over the cake so the top wasn't pretty. Good for home... just not a show.
Click to expand...

I actually did this for a show. What I did was put fresh raspberries on top. Everyone gobbled it up.
 

Frequently Asked Questions

What is the Fluted Stoneware Pan used for?

The Fluted Stoneware Pan is designed for baking a variety of recipes, including cakes, breads, and savory dishes. Its unique fluted shape helps create a beautiful presentation and even baking results.

Are there any easy recipes I can make with the Fluted Stoneware Pan?

Yes! Some easy recipes include a classic bundt cake, cornbread, or a savory quiche. You can also experiment with recipes for monkey bread or baked pasta dishes that fit the pan's shape.

How do I care for my Fluted Stoneware Pan?

To care for your Fluted Stoneware Pan, avoid using metal utensils that can scratch the surface. Clean it with warm, soapy water and a soft sponge. It is also dishwasher safe, but hand washing is recommended to maintain its longevity.

Can I use the Fluted Stoneware Pan in the microwave?

No, the Fluted Stoneware Pan is not suitable for microwave use. It is designed for conventional ovens and can withstand high temperatures, making it perfect for baking.

Is the Fluted Stoneware Pan non-stick?

Yes, the Fluted Stoneware Pan has a natural non-stick surface due to its stoneware material. However, for best results, it is recommended to lightly grease the pan before pouring in your batter to ensure easy release after baking.

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