ChefJWarren
Gold Member
- 705
Stoneware Show Prep: New vs. Seasoned Options and Essential Items
- Thread starter ChefJWarren
- Start date
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- stoneware
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Discussion Overview
This thread discusses preparations for a show, focusing on the use of stoneware, particularly the choice between new and seasoned options, and essential items to bring. Participants share their personal experiences and preferences regarding what to showcase during their events.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses excitement about their first show and seeks advice on what stoneware to bring.
- Another participant mentions using a small bar pan if not using stoneware for a recipe, preferring well-seasoned items when applicable.
- Several users note that the seasoning of stoneware may not significantly impact their choice, with one participant planning to showcase an unseasoned round stone at an event.
- One participant highlights the importance of bringing items from the new consultant kit and mentions specific products that have been successful in their sales, such as stainless mixing bowls and woven selections.
- Another participant shares their display technique for stainless mixing bowls, emphasizing the visual appeal and functionality of the products.
- One participant suggests carrying a woven piece to attract attention, noting that it serves as a great display item for other products.
- Another participant emphasizes the importance of including something from the DOTS collection to enhance sales potential.
Areas of Agreement / Disagreement
Views differ on the necessity of bringing seasoned versus new stoneware, with some participants indicating that either option is acceptable depending on the context of the show.
Contextual Notes
Participants share their personal experiences and strategies for showcasing products at shows, reflecting a variety of approaches to engaging potential customers.
Who May Find This Useful
Consultants preparing for their own shows may find insights on product selection and presentation techniques beneficial.
ljeffries
- 773
kspry
- 986
Good luck on your show!
I don't think it matters if it is seasoned, or not.
I am taking the unseasoned round stone with handles to a booth/fair on Saturday, just to show off the new design.
If it WAS seasoned, I'd still take it.
If you can take everything in the new consultant kit, do it.
Some things that I have really been selling, since I got them and can now show them: the stainless mixing bowls and woven selections. The catalog photos just don't do these products justice.
Any cookbooks you have, since they are the guest special this month;
Deep covered baker, since it next month's host special.
I don't think it matters if it is seasoned, or not.
I am taking the unseasoned round stone with handles to a booth/fair on Saturday, just to show off the new design.
If it WAS seasoned, I'd still take it.
If you can take everything in the new consultant kit, do it.
Some things that I have really been selling, since I got them and can now show them: the stainless mixing bowls and woven selections. The catalog photos just don't do these products justice.
Any cookbooks you have, since they are the guest special this month;
Deep covered baker, since it next month's host special.
Cassie1037
Gold Member
- 380
kspry
- 986
For the stainless mixing bowls, I stack them up in a tower with the lids on, as a display.
I don't do the traditional talk for my shows - so at some point, I pick up and whack the littlest one, take the lid off, and show the non-skid bottom.
I think I say something lame, like, look at this! The catalog doesn't do it justice!
Same thing with the woven additions -
I don't do the traditional talk for my shows - so at some point, I pick up and whack the littlest one, take the lid off, and show the non-skid bottom.
I think I say something lame, like, look at this! The catalog doesn't do it justice!
Same thing with the woven additions -
BethCooks4U
Gold Member
- 12,926
Have fun at your show!
I take whichever stone is appropriate for the recipe of course and if it happens to be seasoned that's fine but I usually take a less seasoned stone (or a new one if I am not using one with the recipe). The host or a guest will inevitably have a well seasoned one and will happily announce what HERS looks like.
I do agree that you need to carry a woven piece - until they see it they go right past it. I like to carry the round piece because (if I'm not using the round stone) it makes a great tray to display several other products.
Another thing you need to take is something DOTS. When they see those they are much more likely to buy than just by seeing the pic.
I take whichever stone is appropriate for the recipe of course and if it happens to be seasoned that's fine but I usually take a less seasoned stone (or a new one if I am not using one with the recipe). The host or a guest will inevitably have a well seasoned one and will happily announce what HERS looks like.
I do agree that you need to carry a woven piece - until they see it they go right past it. I like to carry the round piece because (if I'm not using the round stone) it makes a great tray to display several other products.
Another thing you need to take is something DOTS. When they see those they are much more likely to buy than just by seeing the pic.
Frequently Asked Questions
What is the difference between new and seasoned Pampered Chef stoneware?
New Pampered Chef stoneware is unseasoned and requires a few uses to develop a natural non-stick surface. Seasoned stoneware, on the other hand, has been pre-treated with oil to create a non-stick surface right out of the box, making it ready for immediate use.
How do I season my new Pampered Chef stoneware?
To season your new stoneware, wash it with warm water and mild soap, then dry it thoroughly. Apply a thin layer of vegetable oil to the surface and bake it upside down in the oven at 350°F for about an hour. Let it cool before using it for the first time.
What essential items should I have for stoneware show prep?
Essential items for stoneware show prep include a variety of stoneware pieces (like baking stones and bakers), a selection of oils for seasoning, cooking utensils that are safe for stoneware, and recipe cards to showcase the versatility of the products. Additionally, having cleaning supplies specifically for stoneware can be helpful.
Can I use metal utensils on seasoned stoneware?
While seasoned stoneware is more durable than new stoneware, it is still recommended to use silicone, wooden, or plastic utensils to avoid scratching the surface. Metal utensils can cause damage over time, especially on unseasoned stoneware.
How do I clean my seasoned stoneware after use?
To clean seasoned stoneware, allow it to cool completely before washing. Use warm water and a non-abrasive sponge or cloth to gently scrub away any food residue. Avoid using soap, as it can strip the seasoning. For tough stains, you can use a mixture of baking soda and water to create a paste for scrubbing.
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