Have you tried using baking sheets instead of stoneware for your recipes?

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Discussion Overview

The thread explores the use of baking sheets as alternatives to stoneware for various recipes. Participants share their experiences with both types of cookware, discussing preferences, cooking outcomes, and the practicality of using baking sheets in different scenarios.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, is considering using a medium baking sheet instead of a large bar pan for a show, noting it would be lighter to carry.
  • Another participant mentions using the large sheet pan, stating it is the same size as the large bar pan, and shares that they primarily use their sheet pan as a surface for their slow cooker.
  • Several users mention enjoying using their baking sheets for cookies and other dishes, with one noting that they prefer the results from stoneware.
  • One participant expresses frustration with the scratches on their medium sheet pan and prefers to stick with stoneware for shows.
  • Another participant shares that they have successfully roasted vegetables and made cookies on their sheet pans, but still favor stoneware for certain dishes.
  • One participant highlights the broiling capability of the sheet pans as a positive feature, while another mentions the ease of cleaning them in the dishwasher.
  • Several participants express a strong preference for stoneware, citing better cooking results and ease of cleaning, while acknowledging the utility of sheet pans for specific tasks.
  • One participant, with a background in baking, defends the versatility of sheet pans and emphasizes their professional quality, suggesting that both types of cookware have their place.

Areas of Agreement / Disagreement

Views differ among participants regarding the effectiveness and preference for baking sheets versus stoneware. While some express a clear preference for stoneware, others appreciate the benefits of baking sheets, indicating no clear consensus emerges.

Contextual Notes

Participants share personal experiences with both baking sheets and stoneware, reflecting a range of cooking styles and preferences. The discussion highlights the practical considerations of using different types of cookware in various cooking scenarios.

Who May Find This Useful

Consultants exploring alternatives to stoneware or seeking insights on the use of baking sheets in their cooking may find this discussion relevant.

Karen
Karen
Gold Member
Messages
297
I'm just wondering if anybody has used their baking sheets for something that they normally would use their stoneware bar pan. I have a show tonight that is upstairs and I always take too many products anyhow. I'm doing the Club House Chicken Squares, which I usually do in the bar pan. I'm considering using the medium baking sheet instead of the large bar pan. (It would be lighter to carry and show new products) The host anticipates less than 10 people so I'm thinking the serving size from the medium baking sheet would be plenty. :rolleyes:

Anybody try anything like this or have any ideas? How about baking time comparisons?

Thanks!:)
 
Use the large sheet pan - it's the same size as the large bar pan. The Medium sheet pan is 9x13.I must confess that the only thing I've used my sheet pan for is as a surface to set my slow-cooker on.
 
I use mine for cookies now and love it
 
chefann said:
Use the large sheet pan - it's the same size as the large bar pan. The Medium sheet pan is 9x13.

I must confess that the only thing I've used my sheet pan for is as a surface to set my slow-cooker on.
Click to expand...

I used mine to catch some drips from a casserole I had in my Oval Baker!:D Worked great for that.
 
I have been trying to use my sheet pans and see how I like them compared to my stones. I love my stones so much more and I have noticed that my medium sheet pan and scratched up terribley on the bottom. I am assuming from pulling/scooting it off of my stove rack. I don't even want to take it to a show because it looks terrible! So, I guess that I will be sticking to taking my stones to shows.
 
Mine is just scratched from taking it to and from my shows. I know that they will scratch but I haven't even baked anything on mine yet.
 
Hubby uses it for roasting fingerling potatoes...
 
I have them both but have not used them. I took the medium to a show for people to see.

I trained myself so much to use stoneware, not I do not want to use the metal pans!:eek: I feel like I am betraying my stoneware!:eek:
 
I have broiled garlic bread on it and I made cookies on it the other day. I think it works fine, but I do prefer the stones. I like that you can broil on it where as you can't on the stones, so I'm really going to talk that one point up. I am going to roast some butternut squash on it today for my baby and see how that works.
 
jrstephens said:
I have them both but have not used them. I took the medium to a show for people to see.

I trained myself so much to use stoneware, not I do not want to use the metal pans!:eek: I feel like I am betraying my stoneware!:eek:
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I'm the same way. So many of the things I make are so great on the stoneware because it cleans up so nicely. I don't want to have to worry about food sticking again like it did on my old metal pans.
 
I have used mine for roasting veggies, making cookies, garlic bread. I will always love my stoneware but sometimes I like to use the other.
 
chefshawna said:
I have broiled garlic bread on it and I made cookies on it the other day. I think it works fine, but I do prefer the stones. I like that you can broil on it where as you can't on the stones, so I'm really going to talk that one point up. I am going to roast some butternut squash on it today for my baby and see how that works.
Click to expand...
This is what I have done too.
When I did my cookies, I baked one batch on my rectangle stone and one on my sheet pan. The cookies on the sheet pan were just okay. They did not burn but they did not keep their shape, they flattened out and they did not stay as moist as the batch on my stone. My kids were fighting over which one got the "better cookies!" The stone won again!
I will use them for some things but I will always be a stone lover.
I do like the broil feature of the sheet pans and being able to throw then in the dishwasher is nice!;)
 
dannyzmom said:
Hubby uses it for roasting fingerling potatoes...
Click to expand...
:confused: :confused: what is that?:confused: I have no clue what this is!
 
I love fingerling potatoes!!! Cathy there thinner longer potatoes about the size of your "finger" but fatter.
 
I used my medium sheet pan for baking chicken breasts (coated in french-fried onions) and for making croutons. Both came out great and cleaned up easily.
 
I've been a stone junkie for years now, so finding things to fix on my sheet pans has been a little daunting. :) BUT I have baked pork chops (with Shake 'n Bake), biscuits & chicken fingers & they've all turned out great & the pan has been easy to clean...I use a nylon scraper & hot water first then soap & a sponge for the oily residue. I like them both but still prefer my stones for some things. ;)
 
I used mine to make a batch of the Warm Nutty Carmel Brownies on for my family and it worked wonderfully!! I wanted to try it and also my Large Bar Pan was waiting to be cleaned.

Caroline
 
Why throw out the baby with the bathwater???I am hearing a lot of baggin' on the sheet pans, but I honestly cheered when I heard they where coming out because I use the broiler so much at my house and do so much with freezer meals that I can't live without a sheet pan. In my bakery, we only ever used sheet pans for cookies because it is best for a chewy cookie and that is what clients prefer. For bread the stone oven... Now mind you, for artisan breads I am a stone junkie-- have used mine for 14 years!!!! I think it is really crazy to say that the stones are the only pan to sell because they are so darn versatile. If th sheet pans get scratched, use the stainless steel cleaner. I for one am very impressed with the sheet pans! They are at least 30% heavier than my professional bakery sheet pans that are much larger!! Again, don't throw out the baby with the bath water here and just disregard the benefits of the sheet pans. They are professional grade and a lot of customers who may even prefer stones will appreciate the other benefits of the sheet pans. I am not betraying stoneware by selling sheet pans any more than I would be betraying a chopper by promoting forged cutlery... It is user preference and fits the needs of the cook... Stones can't do what sheet pans can at high heat. Sheet pans can't do the pourous cooking for crispy crusts...Of all the people who could/should love stones I am a huge fan!!! I will use and sell sheet pans because I think there is a market for them as well.
 
^^ Most of the people on this thread said they like the sheet pans. Even I who does like stones better, think that the sheet pan is a very nice product. Like our new newsletter says, when comparing stones to less quality metal sheets, the stones will win every time. There is a market for sheet pans, I don't deny that. That is why the company put them in our selling line in the first place. I told my experience with them so far, and I'm sure if I had a bakery and used them on a more regular basis, I would love them even more.... that said my opinion still is that I like the stones better. I do completely agree with your assessment about the Forged Cutlery and the Chopper, it is completely a personal preference thing.
I also think that after a while more people (especially consultants!) will like the sheet pans more with more use and discover that they are quality sheet pans.
For ones like myself who have been selling stoneware and bragging about how it is so much better than metal sheets, will have to make sure that I really show the quality of our sheet pans and how it can't compare to the crappy, cheap ones that most people use, or I will come across as a hypocrite, because I really did not own a metal pan until these came out except for the broiler pan that came with the oven that came with the house!:D And most of my customers know that, because I use to say that!
 
Last edited:
MissChef said:
^^ Most of the people on this thread said they like the sheet pans. Even I who does like stones better, think that the sheet pan is a very nice product. Like our new newsletter says, when comparing stones to less quality metal sheets, the stones will win every time. There is a market for sheet pans, I don't deny that. That is why the company put them in our selling line in the first place. I told my experience with them so far, and I'm sure if I had a bakery and used them on a more regular basis, I would love them even more.... that said my opinion still is that I like the stones better. I do completely agree with your assessment about the Forged Cutlery and the Chopper, it is completely a personal preference thing.
I also think that after a while more people (especially consultants!) will like the sheet pans more with more use and discover that they are quality sheet pans.
For ones like myself who have been selling stoneware and bragging about how it is so much better than metal sheets, will have to make sure that I really show the quality of our sheet pans and how it can't compare to the crappy, cheap ones that most people use, or I will come across as a hypocrite, because I really did not own a metal pan until these came out except for the broiler pan that came with the oven that came with the house!:D And most of my customers know that, because I use to say that!
Click to expand...
I agree with you so much on this! I wasn't complaining about the new baking sheets just stating the fact that I love my stoneware so much I'm having a hard time finding something to make on the new baking sheets.

The difference between forged cultery and the food chopper can be missing fingers for some of us! There are a lot of things I'll use the food chopper over a knife anyday because I'm a klutz and knives just don't work well in my hands. Then again, there are things you need to do that you cannot use the food chopper for and I love our forged knives for those jobs. That's why we have both items available in the catalog - gives you something to pick from that works for you.

One thing that I can never do that you see all the time on the food network is chopping fresh herbs with a knife. That's practically a joke for me! I would rather use kitchen shears and a prep bowl over any forged knife!
 
Great post Stephanie. Thanks for sharing your professional insights!
 
Thanks girls. Good to hear that I am not going crazy. I have always used both kinds of pans for the same reason I love my deep dish baker and my torte pan. You are right about the chopper and the knives as far as cutting. I let my 5 yr old use the chopper but not the utility knife. For die hard cooks the sheet pans are a welcome addition, but for most purposes where one wants crispy stuff (lets face it, America loves crispy stuff) the stones are great. I am glad the company came out with the sheets. I think they are better in quality than any other sheet pan out there!!!
 
I'm glad you didn't take my post the wrong way Stephanie!! Because I didn't want you to think that you couldn't voice your opinion! I just wanted you to know that most of us like the new pans. It is a matter of choice and I'm sure as I use them more I'll choose them but as you said for anything with crisp crust, it's only a stone that will do for me!:thumbup:
But I do like the sheet pans! Glad everything is cool on this thread!:thumbup: :cool: ;)
 
Couldn't take it wrong. It was very sincere. I was a chopping snob until I got the chopper and used it. Love it for so many things... so the thing a bout my 5 yr old using the chopper is not meant in a weird way either -- This is a great thread! Raising awareness. I think it is easy to get so rigid in thinking (myself included with the chopper) that it is hard to be open to a potentially great new idea. Does that clear up what I am saying. If we want people to try new products, we should be open to trying them. Dang. I"ve used PC since I was married 12 yrs ago... I have yet to find a product that I felt was inferior to others out there... We have nothing to be ashamed of or make exuses for our quality!! Horray!!
 
I love the sheet pans but don't have one yet.I would, however, be hesitant to make any PC recipe in them, especially in my oven! They suggest cooking on the "lower end of the time schedule" because they conduct heat more easily. Well, my oven burns EVERYTHING and I have learned to turn my oven down 25 degrees and check on the lower end of the time schedule even with stoneware! So the cookies I used to bake on airbakes ... OK, but the pizza and brownies? Nah, too much of a risk for me!
 
Di, check the temp calibration of your oven. It sounds like it runs hot. You can pick up an oven thermometer at Target or Wally World for a couple of bucks. It will save you much heartache and burnt food in the long run. (My oven currently runs 50-75 degrees hot, depending on the weather.)
 
Di_Can_Cook said:
I love the sheet pans but don't have one yet.

I would, however, be hesitant to make any PC recipe in them, especially in my oven! They suggest cooking on the "lower end of the time schedule" because they conduct heat more easily. Well, my oven burns EVERYTHING and I have learned to turn my oven down 25 degrees and check on the lower end of the time schedule even with stoneware! So the cookies I used to bake on airbakes ... OK, but the pizza and brownies? Nah, too much of a risk for me!
Click to expand...

I'm with chefann on that. Oven thermometer (hey why don't we sell these??) The sheet pans are dang heavy! However,I am with you on the pizza-- crispy stone. Sheet pan would be good for brownies as well, extra chewy/moist because they don't have the pourous ability to remove moisture. I make those in the sheet pan. I should cut back on my brownies though...Hey I just gave out a brownie point... HaHa.
 
hey Chef StephanieI used my sheet pan last night! See what you started! LOL! I put 4 large breaded pork chops on it and they turned out real good, the kids were fighting over who could have the last of the little bit that I left in the pan.
I always add oats to my bread crumb mixture and the toasted oats get my kids every time! But I was really happy with the performance and the food tasted good!
As I was getting out my stuff to cook/bake on last night, I keep the roasting pan in my oven, and I had my sheet pan in there too, I just decided to use it, and I thought of you as I was!;)
 
If I was in WA I would just hug you!! I think it is open minded souls that change the world! Oh, and if you had frozen those chops after, they do recrisp when heated in the oven... Just another silly tip. Love the rolled oats idea... very sheek.
 
Hi there, never posted before but wanted to mention that I love using parchment paper! it keeps your metal baking sheets cleaner, you can prepare the sheets with the cookie dough ahead while one batch is baking, using the back of any old baking sheet and just slide it onto your metal pan when it is available. I'm hooked on parchment and wouldn't make homemade pizza or artisan bread or cookies without it. (of course its not for the broiler, that would be an interesting way to meet your local fireman)
 

Frequently Asked Questions

1. Can I use baking sheets instead of stoneware for all my Pampered Chef recipes?

While many recipes can be adapted to use baking sheets, some may require the unique properties of stoneware, such as even heat distribution and moisture retention. It's best to check the specific recipe and consider the desired outcome.

2. What are the main differences between baking sheets and stoneware?

Baking sheets are typically made of metal and provide quick heat conduction, which can lead to crispier results. Stoneware, on the other hand, retains heat well and can create a more even bake, making it ideal for certain recipes like bread and casseroles.

3. Will using baking sheets affect the cooking time or temperature?

Yes, using baking sheets may require adjustments in cooking time and temperature. Generally, foods may cook faster on metal baking sheets, so it's advisable to check for doneness a few minutes earlier than the recipe suggests.

4. Are there any specific recipes that work better with stoneware than baking sheets?

Recipes that benefit from stoneware include those that require slow, even baking, such as deep-dish pizzas, lasagna, or baked goods that need to rise. These recipes often rely on the heat retention properties of stoneware for optimal results.

5. Can I still achieve good results with baking sheets if I don’t have stoneware?

Absolutely! Many recipes can still be successfully made using baking sheets. Just be mindful of potential differences in texture and cooking times, and consider using parchment paper to prevent sticking and promote even baking.

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