Stoneware Fluted Pan...is It Worth It?

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Discussion Overview

The thread explores the various uses and experiences related to the Stoneware Fluted Pan, particularly in the context of cooking and sales for Pampered Chef consultants. Participants share their thoughts on whether the pan is worth purchasing based on its versatility and effectiveness in demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, considering the purchase, expresses uncertainty about the pan's versatility beyond cakes and meatloaf.
  • Another participant mentions their host director uses the pan for microwave cakes at shows, highlighting its affordability and sales potential.
  • One participant shares they haven't used their pan in years and suggest spending money on other products instead.
  • A different participant reports success in selling fluted pans by showcasing a microwave cake at shows, indicating it as a good investment for business.
  • Several participants emphasize the popularity of microwave cakes made in the fluted pan, noting the appealing aroma during shows.
  • One participant shares a detailed recipe for "dirty chicken," showcasing another use for the pan.
  • Another participant mentions they primarily use their DCB instead of the fluted pan, indicating a shift in their cooking preferences.
  • One participant lists various cake recipes they have successfully made in the fluted pan, receiving positive feedback.
  • Several users discuss the cooking time for the "dirty chicken" recipe, with some expressing skepticism about the duration.

Areas of Agreement / Disagreement

Views differ among participants regarding the usefulness of the fluted pan. Some find it essential for their cooking and sales, while others feel it is less valuable compared to other products.

Contextual Notes

Participants share personal experiences and recipes, reflecting a range of cooking styles and preferences within the consultant community.

Who May Find This Useful

Consultants considering the purchase of the Stoneware Fluted Pan or looking for ideas on how to incorporate it into their cooking demonstrations may find this discussion beneficial.

E
emo812
Messages
191
I'm thinking about ordering the Stoneware Fluted Pan but wasn't sure what else can be done with it besides cakes and meatloaf?

I was going to order it with kit enhancement but wasn't sure that I would use it for much other than the Help Whip Cancer pink cake. I figured I could just make the Pink Cake in my DCB even though it won't be as pretty as the Fluted Pan.

What do you think? Is it worth it? I'm really trying to not buy things that I won't get much use out of. Any advice would be great!

Thanks!
 
My HD uses it at every one of her shows to do a microwave cake. She then also talks about all the other uses. She sells tons of them, and at $29 a piece, it's something that's affordable enough for most people, but still a significant amount to add to your sales.
 
I haven't used mine in years. I think your money would be better spent on any number of other products.
 
I always do a DCB recipe & a microwave cake in the fluted pan at each of my shows. I have sold 6 fluted pans since I started on 2/24! I think it's a great investment for your business at the very least. I do the cake before everyone arrives so it's sitting out & pretty when they get there.
 
I use mine all the time and sell a ton! I also always do a microwave cake before almost every show, the house smells like cake as they all arrive. Then I describe the 'dirty chicken' to them in great detail. Their mouths are watering by the end. I tell them what rock star's they will be to make this very easy and delicious meal! All it takes is a little time, but very little effort.

When describing the cake, i tell them now when Mother in law calls to invite us to dinner that night, I take a my pan with 3 ingredients(mix, icing and coke) and have dessert instead of a bag of chips!

I did this at a show the other night along with the mex chk lasagna in the dcb - I sold 2 DCB's outright and 3 fluted pans!
 
  • Thread starter
  • #6
NooraK said:
My HD uses it at every one of her shows to do a microwave cake. She then also talks about all the other uses. She sells tons of them, and at $29 a piece, it's something that's affordable enough for most people, but still a significant amount to add to your sales.
Click to expand...

What are the other uses? That's why I'm having a hard time deciding if it's worth it. I want to make the microwave cakes but I can do those in my DCB or Rice Cooker Plus.
 
  • Thread starter
  • #7
chefcharity said:
I use mine all the time and sell a ton! I also always do a microwave cake before almost every show, the house smells like cake as they all arrive. Then I describe the 'dirty chicken' to them in great detail. Their mouths are watering by the end. I tell them what rock star's they will be to make this very easy and delicious meal! All it takes is a little time, but very little effort.

When describing the cake, i tell them now when Mother in law calls to invite us to dinner that night, I take a my pan with 3 ingredients(mix, icing and coke) and have dessert instead of a bag of chips!

I did this at a show the other night along with the mex chk lasagna in the dcb - I sold 2 DCB's outright and 3 fluted pans!
Click to expand...

Do you still put in the eggs & oil or does the Coke replace that? Also, regular Coke or Diet Coke? What's the "dirty chicken"?
 
I haven't used mine since I got my DCB. I don't do many cakes - especially microwave cakes. (:yuck:) and I used mine mainly for roasting chicken. Haven't needed it since my DCB came into my life!
 
emo812 said:
Do you still put in the eggs & oil or does the Coke replace that? Also, regular Coke or Diet Coke? What's the "dirty chicken"?
Click to expand...

You can make the cake just as it says on the box, but I do the 3 ingredients only. Mix the cake mix and soda (anything works, just not Pepsi - makes it taste burnt) Pour in pan then dollop 1/2 to 3/4 can of frosting in mix. Microave 10 - 12 minutes.

Change it up too! Choc mix, choc frosting and coke/diet coke
orange mix, orange crush, vanilla frosting - taste like dreamcicle
strawberry mix, strawberry crush, vanilla frosting

Dirty Chicken:
Take whole chicken and set it on the middle part of the pan (kinda like beer can chicken), rub with oil, make slits under the skin and put butter pats in, then sprinkle whole thing with your favorite seasoning - rosemary herb, italian - whatever!, Bake at 350 degrees for 1 1/2 hours, take it out and add your veggies around the botton - potaotes, carrots, onions, zuchinni, celery - put back in the oven for another 1 1/2 hours. When it comes out, the veggies are roasted in the chicken broth, the skin is crispy and the meat is juicy.... YUM!
 
  • Thread starter
  • #10
Thanks! I'll have to try that! I like the idea of making the micro cake in fluted pan before hand at the Host's house and then doing demo in DCB. Perhaps the pan will be worth it. I mean at 40% off I can't go wrong!
 
emo812 said:
Thanks! I'll have to try that! I like the idea of making the micro cake in fluted pan before hand at the Host's house and then doing demo in DCB. Perhaps the pan will be worth it. I mean at 40% off I can't go wrong!
Click to expand...

Glad we could help. Quick tip for you when using it on cakes.... Of course brush with oil the first couple of times. But, when it comes out of the microave, let it set 2 - 5 minutes. At least 2 so it can 'set' and no more than 5 because the whole cake will not turn out on the platter. I always tell them, its not pretty but it is good!
 
ChefBeckyD said:
I haven't used mine since I got my DCB. I don't do many cakes - especially microwave cakes. (:yuck:) and I used mine mainly for roasting chicken. Haven't needed it since my DCB came into my life!
Click to expand...


I agree with you on this one, Becky. That's why I don't use mine anymore. Way back when I started, I made a microwave cake at a couple of shows :yuck:. . .too risky for me. I don't like the way they look/turn out so I won't do them at a show. And now, since I only do one recipe (not including garlic biscuits w/ the 30 minute chicken show), I have no need to attempt a microwave cake. It probably has been at least 5 years since I've used mine.
 
MUST HAVE IT in my opinion!!! I love the micro cakes (almost always do them at a show and will always sell them) along with the DCB for a complete dinner and dessert show. As for other uses, I make a whole chicken in it butt-end down and it's different than when I cook it in the DCB. Personally, I prefer it in the fluted pan. You can also make that monkey bread in it, angel food cake, coffee cake, etc.
 
chefcharity said:
Dirty Chicken:
Take whole chicken and set it on the middle part of the pan (kinda like beer can chicken), rub with oil, make slits under the skin and put butter pats in, then sprinkle whole thing with your favorite seasoning - rosemary herb, italian - whatever!, Bake at 350 degrees for 1 1/2 hours, take it out and add your veggies around the botton - potaotes, carrots, onions, zuchinni, celery - put back in the oven for another 1 1/2 hours. When it comes out, the veggies are roasted in the chicken broth, the skin is crispy and the meat is juicy.... YUM!
Click to expand...

Does it really take 3 hours in the oven at 350? That seems like a long time.
 
Here are some recipes I have for the fluted pan... I have made about half of the cakes listed...I get raves about the Pumpkin, Choc Cherry, and the lemon....not to mention the pull apart biscuits are asked for by my DH at least a couple times a month whether it be breakfast(cinnamon/caramel sprinkle) or dinner(garlic and herb)... :D

hope that helps a bit...
 

Attachments

Yeah, it really takes 3 hours. It took me a while to figure out the correct time for it. Just keep an eye on it if you want to try at a shorter time and higher temp. Trial and error! At 3 hours it was the first time my husband really liked it!
 
I love microwave cakes in the fluted pan. The strawberry chocolate velvet cake was a big hit last winter.
 
and if you think about it- what do you do with an ordinary fluted/bundt pan- primarily make cakes with it. The fact that we can do chicken and meatloaf also, I just think is a bonus! But the microwave cakes are the best! I've only tried the chocolates, but it's great to have dessert in a jiffy if you have an unexpected company drop by or just want a 'wow' dessert with no fuss. THAT makes it worth it...and the guests love it!
 

Frequently Asked Questions

What is the Pampered Chef Stoneware Fluted Pan used for?

The Pampered Chef Stoneware Fluted Pan is designed for baking a variety of dishes, including cakes, breads, and casseroles. Its unique fluted shape allows for even baking and enhances presentation, making it ideal for special occasions or everyday use.

How does the Stoneware Fluted Pan compare to metal pans?

Stoneware pans provide superior heat retention and distribution compared to metal pans, resulting in more evenly baked goods. Additionally, stoneware is less likely to warp over time and can create a crispy crust on baked items, which many bakers prefer.

Is the Stoneware Fluted Pan easy to clean?

Yes, the Stoneware Fluted Pan is easy to clean. It is dishwasher safe, but hand washing is recommended to maintain its longevity. Simply soak it in warm, soapy water for a few minutes, and any food residue should come off easily.

Does the Stoneware Fluted Pan require seasoning?

Yes, new stoneware should be seasoned before its first use to create a non-stick surface. This involves applying a thin layer of vegetable oil and baking it at a low temperature for a short period. Over time, the pan will develop a natural non-stick coating with regular use.

Is the Pampered Chef Stoneware Fluted Pan worth the investment?

Many users find the Pampered Chef Stoneware Fluted Pan to be worth the investment due to its durability, versatility, and ability to produce high-quality baked goods. If you frequently bake and appreciate the benefits of stoneware, it can be a valuable addition to your kitchen.

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