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I always grease and flour my fluted and mini fluted pan. I find that the stone makes the cakes so light and fluffy, that if I don't grease the pan, they fall apart when I try to take them out.
I spritz the stone with the spritzer and then brush the oil with the pastry brush to make sure I get all of the nooks and crannies. I flour with a quick-mixing flour - it comes in a shaker can and is typically used for gravies and sauces. It is very fine and doesn't clump together on the pan the way regular flour does.
Even though my Stoneware Fluted Pan and my Mini Fluted Pan have been used LOTS I still treat the pans anyway, for fear things won't pop out. The best thing I've found that works great is "Baker's Joy." It's a nonstick spray that has flour in it, so you don't need to flour it separately. I also have seen that Pam now has a spray with the flour in it, but I've never used it. Good luck!
I have never jused anything but our spritzer to prep my stoneware fluted pan. Even though it is now seasoned I do spritz it well each time for extra insurance but have never had a problem releasing a cake. I just let it cool in the pan for 5 minutes and then run the citrus peeler around all edges before inverting onto the plater.
I mix equal parts cooking oil, flour and shortening and brush it on the stone with the pastry brush. It works very well. I keep the leftover in the fridge.