Unraveling the Mystery of Stoneware: The Truth Behind Oil Brushing in Recipes

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Discussion Overview

The thread explores the practice of oil brushing on stoneware before cooking, particularly in relation to specific recipes. Participants share their thoughts on the necessity and reasoning behind this step, as well as personal experiences with stoneware usage.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant questions the need for oil brushing on stoneware, noting that it seems contradictory to the non-stick properties that develop over time.
  • Another participant suggests that oiling the stoneware may help with seasoning, especially for new stones.
  • One user speculates that the recipes are designed with new consultants in mind, who may be using unseasoned stoneware.
  • Another participant mentions a video that indicates melted chocolate can stick more, and oil serves as extra assurance against sticking.
  • One participant shares that a recipe's tip indicates oil can create a crispier crust, but acknowledges that a well-seasoned stone may not require it.
  • Another participant expresses a desire to pre-oil their pan for a demonstration to avoid questions about the necessity of oiling.
  • One participant recounts a personal experience where their unseasoned pan caused sticking, highlighting the importance of oiling the sides as well as the bottom.
  • Another participant expresses relief at understanding the reasoning behind oil brushing, indicating a shared confusion among users.
  • One participant provides a detailed explanation about the necessity of oil brushing for preventing sticking and staining, likening stoneware to cast iron.

Areas of Agreement / Disagreement

Views differ on the necessity of oil brushing, with some participants supporting its use for new stones and others suggesting it may not be needed for well-seasoned stoneware. No clear consensus emerges regarding the practice.

Contextual Notes

Participants share personal experiences and insights related to using stoneware in cooking, particularly focusing on specific recipes and the condition of their stoneware.

Who May Find This Useful

Consultants and users of stoneware who are navigating the use of oil in recipes may find the shared experiences and insights helpful in understanding different perspectives on the practice.

S
sfdavis918
Why is it that the recipes using the stoneware are calling for oil to be brushed on first? The Ham and cheese brunch squares are that way as well as the warm nutty caramel brownies. I feel kind of silly talking about how it ends up being non-stick after awhile, and then putting on oil so it won't stick. What's up with that?
 
Probably once it is truly seasoned, you are fine and don't need oil. Many of our recipes do help season so they are a little oilier. That's my guess. Oiling your stone is one way to help season it.
 
Also, maybe because both recipes are Super Starter recipes, so maybe they are assuming that new consultants are using a brand new stone, so it's not really seasoned at all yet, so they want to make sure it's okay... just a guess.
 
On CC, there's a video demonstrating the brownies. There might be one for the other recipe, not sure.Anyway, in the recipe, the woman says that melted chocolate tends to stick more than other foods, and a bit of oil is just extra insurance.
 
The 3 cheese garden pizza recipe mentions this as well. The Cook's Tip says that by adding the tsp of oil makes an even crispier crust. When I demo it, I mention that if you have a well seasoned stone you don't need to if you don't want to, but that you can oil it if you want a crispier crust. Maybe the brunch squares are the same way so that you get a little bit of a crustier layer.
 
I was wondering the same exact thing! I will be demo-ing the Hash Brown Squares at my first show and was thinking about pre-oiling the bar pan just so I wouldn't get questions about needing to oil the bar pan first!

So now I CAN show oiling the pan with the silicone brush. It is good to have the alternate explanations in case someone asks!

The first time I tried these at home (my bar pan is not very seasoned) I only oiled the bottom - didn't think about the sides - and the squares stuck to the sides. I used the quik-cut paring knife around the edges and it was fine.

Has anyone made the Hash Brown squares in a well-seasoned pan and NOT used oil? Do they still stick?
 
  • Thread starter
  • #7
Thanks everyone! I won't feel silly anymore!:D
 
Hello there! I completely understand your confusion about oil brushing on stoneware. The reason for this step is to ensure that your food doesn't stick to the stoneware during the initial use. Stoneware is a porous material and needs to be seasoned before use, just like cast iron. By brushing oil on the stoneware, you are creating a non-stick surface and also helping to prevent any potential staining or discoloration. This step is especially important for recipes like the Ham and Cheese Brunch Squares and Warm Nutty Caramel Brownies, where the ingredients can be sticky or have a high sugar content. I know it may seem counterintuitive, but trust me, it's an important step for achieving the best results with your stoneware. Happy cooking!
 

Frequently Asked Questions

What is the purpose of oil brushing on Pampered Chef stoneware?

Oil brushing on Pampered Chef stoneware helps to create a non-stick surface, enhances the flavor of the food, and aids in achieving a golden-brown finish during baking. It also helps to maintain the stoneware by preventing it from absorbing too much moisture.

Can I use any type of oil for brushing my stoneware?

While you can use various types of oils, it is recommended to use oils with a high smoke point, such as canola, vegetable, or grapeseed oil. Olive oil can also be used, but it may impart a stronger flavor and has a lower smoke point.

How often should I oil my Pampered Chef stoneware?

It’s generally recommended to oil your stoneware before each use, especially if you are baking foods that are prone to sticking. However, the frequency may vary depending on how often you use the stoneware and the types of recipes you are preparing.

Does oil brushing affect the cooking time or temperature?

Oil brushing does not significantly affect cooking time or temperature. However, it can help achieve a more even browning and crispiness, which may enhance the overall cooking results. Always follow the recipe's recommended cooking times and temperatures.

Is it necessary to oil stoneware if I am using a recipe that includes oil?

It may not be necessary to oil the stoneware if the recipe includes a sufficient amount of oil or fat. However, a light brushing can still help enhance the non-stick properties and improve the final texture of the dish, especially for baked goods.

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