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Pampered Chef: Stones question

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  1. ashkay

    ashkay Novice Member

    43
    0
    I have a question about the stones. I have a lady who says she put a frozen item on the bar pan. Then she put it in the oven and the stone cracked. The stone wasn't frozen, just the food she put on the stone. Do you have to bring the item up to room temp before you put in the oven - even if the stone is at room temp? :confused:
     
    May 17, 2005
    #1
  2. Shawnna

    Shawnna Senior Member Gold Member

    2,394
    6
    No. There was probably a flaw in the stone. It rarely happens, but I have heard of it before. If her stone is still under warrantee, she can send a piece of it back with her receipt and they will send her a replacement. Tell her just to send a small piece. There is no need to send a large piece.

    Shawnna
     
    May 17, 2005
    #2
  3. I agree, probably a flawed stone. I always make sure and warn my guests of severe temperature differences (ie: hot stone and frozen item). That can cause a stone to break. Another reason would be uneven temperature differences (ie: setting a stone w/ rack on stovetop burner, heating the rack and the rack heating the stone where the rack sits)... confusing, it looks like, but I hope you get my drift :)
     
  4. Lisa S

    Lisa S Member

    186
    1
    What did she put on her stone?

    If you are cooking convenience items like chicken nuggets or french fries, they can go right from the freezer to the stone and in the oven.

    If you are cooking foods that are more dense like frozen chicken breasts or steaks, you need to thaw them before you put them on the stone and in the oven. That is too much of a temperature difference and you will likely break your stone.
     
    May 17, 2005
    #4
  5. PampMomof3

    PampMomof3 Legend Member Gold Member

    5,662
    1
    I found in the Recipe for Success book, that situation is called "thermal shock" and that rarely happens but if it is within 3 years, PC will replace it! :)

    Kristi
     
    May 17, 2005
    #5
  6. Thermal Shock...much better than my 5 minute rambling :)
     
  7. I'd suggest not 'pre-heating' the oven. That way when you put "frozen" food on a "room temp." stone you aren't putting it into a "hot" over to cause the thermal shock. Yes, it will take longer to cook, but it gives everything a little more time to become the same temperature, cook evenly, and get your desired results. :eek:
     
    May 18, 2005
    #7
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