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ilovpc said:I like to make egg muffins in mine. I use tator tots and that helps with the seasoning since those are a little bit grease.
1PamperedMommy said:Can you tell me how you do these? I'm intrigued
ilovpc said:It's a very easy recipe. I first put 2 or 3 tator tots in each muffin well (no liners ) then I add chopped ham and pieces of cheese or grated cheese and last I add the eggs which I beat in the Classic Batter Bowl and seasoned with salt and pepper. Then you put them in the oven and cook for about 20-25 min. :chef:
pctharper said:How do you season a muffin stone? I dont like the look of new stoneware. Its too pale and feels weird. Any tips?
Also, whats best for making sure things don't stick to it until you get it seasoned?
BethCooks4U said:I know these special recipes to season probably work and maybe faster than just using it but I have had customers tell me they don't want a stone because it's so much work. When I ask why they say because you have to season it special, wash it special... If we tall them we have to make up a special concoction for the stone it may make some people decide not to bother.
I tell people: you will love how easy these are to use. Just add a little oil to the pan the first few times you use it and once it's smooth to the touch you don't even have to do that - so healthier cooking! Cleaning is super easy too. Let it cool then soak for a couple minutes in hot water. Use your kitchen brush to scrape away any remaining crumbs of food, rinse and dry. I do add a disclaimer that if I am using a pan with lots of edges like the fluted pan for a cake or muffins I do continue adding a little oil.
chefliz said:I totally agree! I tell them all this as well. I only tell them about the meatballs and meatloaf if they want additional uses for their stones besides baked goods and/or to "speed up the process" just a little.
lt1jane said:I agree that you don't have to use a special concoction, but some people are willing to do it once at the beginning to jump-start the process. That's why I have the recipe on my PWS. It does work because I've tried it though I don't mind just using my stones to season them. I don't even mention the recipe unless someone asks. It never hurts to let people know there are options out there.
The best way to season a muffin stone is to first preheat your oven to 350 degrees Fahrenheit. Then, lightly coat the surface of the stone with a neutral oil such as vegetable or canola oil. Place the stone in the oven for 10-15 minutes. After removing the stone from the oven, wipe off any excess oil with a paper towel and allow it to cool before using.
It is recommended to season a new muffin stone before using it for the first time. This will help create a non-stick surface and prevent any sticking or burning of your muffins. After the initial seasoning, you will only need to lightly oil the stone before each use.
No, it is not recommended to use butter or cooking spray to season your muffin stone. Butter can burn and create a sticky residue, while cooking spray can leave a film on the stone. It is best to use a neutral oil for seasoning.
It is recommended to season your muffin stone before each use. This will help maintain a non-stick surface and prevent any sticking or burning of your muffins. You may also need to re-season your stone if you notice any sticking or discoloration.
Yes, you can use your seasoned muffin stone for other baked goods such as cookies, bread, or even pizza. Just be sure to lightly oil the surface before each use to maintain the non-stick surface. It is not recommended to use the stone for foods with strong flavors or odors, as it may affect the taste of your baked goods.