Never Use Large Metal Bar Pans: A Brunch Disaster Story

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Discussion Overview

This thread discusses personal experiences with using metal bar pans versus stoneware in baking, particularly in the context of a brunch event. Participants share their challenges and preferences regarding different types of bakeware.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares a challenging experience with a large metal bar pan that resulted in food sticking and extensive cleaning efforts.
  • Another participant mentions the use of parchment paper as a potential solution for preventing sticking in metal pans.
  • Several users express a preference for stoneware, noting its ease of use and cleaning compared to metal pans.
  • One participant reflects on their long-standing avoidance of metal pans, having used stoneware for over 25 years.
  • Another participant describes a recent cooking experience where stoneware produced better results than Pyrex, highlighting the differences in cooking quality.
  • One participant notes their partner's preference for stoneware over metal pans, questioning the necessity of the latter.

Areas of Agreement / Disagreement

Views differ on the effectiveness and usability of metal pans versus stoneware, with several participants expressing a clear preference for stoneware based on personal experiences.

Contextual Notes

Participants share their baking experiences in various settings, including a brunch party and family dinners, highlighting the practical implications of using different bakeware.

Who May Find This Useful

Consultants and community members interested in baking techniques and experiences with different types of bakeware may find this discussion relevant.

C
ChefBeckyD
Gold Member
Messages
20,320
The lesson learned is NEVER use the large metal bar pan to make Ham & Cheese Brunch Squares!

Last Saturday, I had a huge brunch party (25 expected - 24 showed up!) and the host had several vegetarian guests, so we decided to do one batch in the stone, and a vegetarian one in the metal bar pan.

Well, it stuck so bad (and yes, I oiled the pan) that since then, I've been soaking, scraping, and scrubbing every day! Finally, today I bought a metal scrubbie thing, and was able to make it presentable again. Of course, it's completely covered in scratch marks now, but at least it's clean. I guess I've used stoneware for so long that I forgot what a pain metal bakeware can be!
 
Wow, that had to be frustrating. I'm glad you finally got it clean.
 
Parchment next time! That stinks that it was at a show.
 
  • Thread starter
  • #4
etteluap70PC said:
Parchment next time! That stinks that it was at a show.
Click to expand...

It didn't seem to bother anyone at the show - they ate the whole pan! (and the show is closing tomorrow at over $1000!!!)
 
Grrr....sorry to hear you had to use so much muscle....I've forgotten about the scouring and scrubbing since I became a stone junkie! :) Way to go with the $1000 show....I want one too! :P
 
Sorry about the pan! I'm now a stoneware girl, too. Congratulations on the show total. That is wonderful!
 
I still haven't used my metal pans. They're right there, very handy, but I can't seem to pick them. I haven't used metal pans in more than 25 years and I can't make me use them now. ...well I used the small one in the toaster oven once but even with it stored IN the toaster oven and the stone small bar pan on the other counter I always (but that once) use the stone. That once it worked just fine, btw.
 
It's amazing the difference between using stoneware and other pans. Just last night at my mom's for dinner, the chicken nuggets for my picky toddler came out so hard on her metal sheet pans. Over the weekend I made 2 pans of chicken enchiladas to serve for company. One batch was in my 9x13 stoneware and my other one had to go in *gasp* Pyrex. Now, I used to LOVE my pyrex, but since using stoneware I totally see a difference in cooking/baking quality. My stoneware enchiladas came out perfectly and the pan was so easy to clean. The pyrex batch was cooked unevenly and the bottoms of the tortillas were so hard you had to use a knife to cut through them all the way. And even though I greased the pan, I still had to soak and scrub it.Now I know why they invented foil and parchment paper! ;)
 
The difference is really amazing. My husband and I just moved into our own house and when he was putting my PC stuff away he asked why we even need the metal pans! He is slightly addicted to my stoneware!!
 

Frequently Asked Questions

What happened during the brunch disaster involving large metal bar pans?

During a brunch event, a large metal bar pan was used to bake a dish that required even cooking. Unfortunately, the metal pan caused the dish to cook unevenly, leading to burnt edges and undercooked centers, resulting in a disappointing meal for guests.

Why are large metal bar pans not recommended for baking?

Large metal bar pans can conduct heat too quickly and unevenly, which can lead to overcooking or burning the food on the edges while leaving the center undercooked. This can ruin the texture and flavor of baked goods, making them less enjoyable.

What alternatives to large metal bar pans can be used for baking?

Instead of large metal bar pans, consider using stoneware or glass baking dishes, which distribute heat more evenly. Pampered Chef offers a variety of baking stones and ceramic dishes that are designed to provide consistent results and enhance the flavor of your baked goods.

How can I avoid a similar brunch disaster in the future?

To avoid a similar disaster, always choose the right bakeware for your recipes. Opt for materials that promote even cooking, such as stoneware or silicone. Additionally, monitor cooking times closely and perform the toothpick test to check for doneness before serving.

What are some tips for hosting a successful brunch?

To host a successful brunch, plan your menu carefully, ensuring a mix of sweet and savory dishes. Prepare as much as possible in advance, and choose recipes that can be made using reliable bakeware. Finally, set the table beautifully and create a welcoming atmosphere to enhance the dining experience for your guests.

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