Sister Has Question on Stoneware

[babywings76]

She is wanting to buy the 12 cup muffin stone. She is wondering if the cooking time is longer due to the stone taking a while to get up to temperature. I know her husband always preheats his stones because he feels it gives him a faster, crisper crust. (They aren't PC stones though...so I'm not sure how ours differ) I know that ours you don't have to do that. But I thought I did hear that, for example, the first batch of cookies might take just a little bit longer due to the stone getting up to temp. But that the next batches are just fine. Is that correct? Does the same hold true for the cupcake stones? Her husband is pretty critical of PC and is just fine with them using their aluminum/metal ones.

 

[jeninthekitchen5]

Not wanting to be negative, but since you mentioned her husband is critical of PC...the stoneware muffin pan can be a pain to clean. Just make sure she has a brush or a non-soapy scouring pad. I LOVE my other stones, but still prefer a regular metal muffin pan. Of course the more you use it the more seasoned it becomes, maybe I just don't use mine enough. Thoughts any one?

 

[chefann]

It might take a couple of minutes longer in a stone, but not much. Like, the longer time of the range given in the recipe, instead of the first one. (But my experience might be because of my messed up oven.)

 

[babywings76]

Also....do you use the paper liners when you use the stoneware cupcake pan? Is that recommended, or does it interfere with the benefits of stoneware?

 

[chefann]

I do, when I'm making cupcakes, but not for muffins.As Alton Brown says on Good Eats, "These are muffins, not cupcakes! We don't need no stinkin' papers!"

 

[wadesgirl]

Anything with a cook time lower than 12 minutes may take a little bit longer.

 

[pampermejolene]

I do, when I'm making cupcakes, but not for muffins.

As Alton Brown says on Good Eats, "These are muffins, not cupcakes! We don't need no stinkin' papers!"

I love Alton Brown!

 

[DebbieJ]

It might take a couple of minutes longer in a stone, but not much. Like, the longer time of the range given in the recipe, instead of the first one. (But my experience might be because of my messed up oven.)

I just made muffins in mine yesterday and this was my experience. The recipe said 18-20 mins, I baked them for 20 mins and they were PERFECT!

 

[pampermejolene]

She is wanting to buy the 12 cup muffin stone. She is wondering if the cooking time is longer due to the stone taking a while to get up to temperature. I know her husband always preheats his stones because he feels it gives him a faster, crisper crust. (They aren't PC stones though...so I'm not sure how ours differ) I know that ours you don't have to do that. But I thought I did hear that, for example, the first batch of cookies might take just a little bit longer due to the stone getting up to temp. But that the next batches are just fine. Is that correct? Does the same hold true for the cupcake stones? Her husband is pretty critical of PC and is just fine with them using their aluminum/metal ones.

I was told that the stone needed to cool pretty much completely before doing another batch. Is this true or can we make more cookies, ect. Does this only work with the muffins? Now that I think about it the cookies might spread too much on a hot stone?

 

[DebbieJ]

I was told that the stone needed to cool pretty much completely before doing another batch. Is this true or can we make more cookies, ect. Does this only work with the muffins? Now that I think about it the cookies might spread too much on a hot stone?

I let mine cool about 10 mins between batches. I usually have two stones going at once so I don't waste any time.

OR I use parchment paper. Cut out two pieces the size of the stone and then all you have to do is switch the parchment between batches.

 

[babywings76]

For the cookies, I have been trying it with using parchment paper. I have a convection oven, so I do two stones at a time. They seem to look done, but when I take them off, they aren't fully cooked through. Even after sitting there for a few minutes and the cool time, they still seem not cooked long enough. I keep wondering if it's my convection oven that is throwing me off. Aside from that issue though, I take them out of the oven, wait a few minutes, take them off the parchment paper, put the next batch on and put them right in the oven. I don't have a problem with the stone being too hot or making them spread too much.

 

[DebbieJ]

Amanda, I would email the test kitchens on that one.

 

[babywings76]

Good idea, I'll e-mail them and see what they say.

 

[pampermejolene]

For the cookies, I have been trying it with using parchment paper. I have a convection oven, so I do two stones at a time. They seem to look done, but when I take them off, they aren't fully cooked through. Even after sitting there for a few minutes and the cool time, they still seem not cooked long enough. I keep wondering if it's my convection oven that is throwing me off. Aside from that issue though, I take them out of the oven, wait a few minutes, take them off the parchment paper, put the next batch on and put them right in the oven. I don't have a problem with the stone being too hot or making them spread too much.

I know I read somewhere that if you are using them on top of one another (on separate racks of course!) you should not use two stones at a time. But, I'm not sure that would apply with a convection oven, doesn't the hot air circulate? hrmmmm.... I don't think it would have anything to do with the parchment paper. Maybe add a couple more minutes to the cook time.

 

[babywings76]

I know I read somewhere that if you are using them on top of one another (on separate racks of course!) you should not use two stones at a time. But, I'm not sure that would apply with a convection oven, doesn't the hot air circulate? hrmmmm.... I don't think it would have anything to do with the parchment paper. Maybe add a couple more minutes to the cook time.

Being that it's a convection, it should be okay to do this, because the air does circulate around. I emailed the test kitchens, so if I'm wrong, hopefully they'll tell me.

 

[babywings76]

I heard back from the test kitchens, here's what they said:Dear Amanda,
Thank you for contacting The Pampered Chef! Here are a couple of tips.
Eventhough you have convection, this can still affect the bake times if
you put more than one item in the oven at once. You will probably have
to increase your bake time by a few minutes. Do not adjust the temp.
Even when using convection, when placing two trays of cookies in the
oven at once, one tray will inevitably be done before another. You will
have to pull one out before the other and let that one finish baking.
Come to think of it, I would forget using convection all together for
cookies. I don't think it's the best application. I prefer convection
for "roasting" (meats, veggies, roasts etc). I prefer conventional heat
when baking (cookies, brownies). This could be throwing you off. Because
you are using stoneware, you may have to bake a little longer since
stones sometimes take a little longer to get hot in the oven. I wouldn't
waste parchment paper on the cookies though. You don't need it with
stoneware. I only recommend parchment when baking with a metal sheet
pan. Try baking the cookies on the stones without parchment and see how
beautifully they come out on the bottom. They're perfect! This will also
season your stone really well and your cookies, over time will be
excellent when baked on your stone! I love my stones for cookies! As far
as putting two pans in the oven at once, it's fine but just remember
that when you open the oven door to take out one pan, then check the
other, then check it again...etc, you are releasing heat from your oven.
The oven can drop 50 degrees in a matter of seconds so be careful! The
more you open the door, the longer your cookies will have to bake! I've
said a mouthful but I hope this information has been useful. Please feel
free to contact us should you have any more questions.Warm RegardsDamien Eftekhar
Senior Recipe Applications Specialist
The Pampered Chef

 

[DebbieJ]

I *heart* Damien.

 

[Hathery]

Wow, Damien rules! Such a thorough answer.