Using an Old Unglazed Stone Baker: Are DCB Recipes Compatible?

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Discussion Overview

The thread explores the compatibility of recipes designed for the Deep Covered Baker (DCB) with an older unglazed stone baker. Participants share their experiences and thoughts on cooking with different types of stoneware, including adaptations that may be necessary for using older pieces.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions a host with an old unglazed stone baker and questions whether DCB recipes will work with it.
  • Another participant believes that unglazed and glazed stoneware can be used interchangeably based on their personal experience with a loaf pan.
  • One participant clarifies that the old stoneware pieces discussed are different in size from the DCB and may not fit in a microwave.
  • Another participant notes that some older pieces can fit in microwaves, but emphasizes that the DCB recipes may still be usable in the oven.
  • One participant expresses a willingness to experiment with time and temperature for the old stoneware, while acknowledging that the host is intimidated and prefers exact recipes.
  • Another participant suggests that older stoneware recipe books may contain relevant recipes for the discussed items.
  • One participant shares specific recipes for the DDB and mentions doubling for the rectangular baker with lid.
  • Another participant states that DCB recipes should work for the rectangular baker and shares their positive experiences using their stoneware for family meals.

Areas of Agreement / Disagreement

Views differ on the compatibility of DCB recipes with the older unglazed stone baker, with some participants expressing confidence in their usability while others highlight potential differences in size and cooking methods.

Contextual Notes

Participants share personal experiences with various stoneware pieces, focusing on adaptations and recipe compatibility without asserting any official guidance.

Who May Find This Useful

Consultants and community members interested in using older stoneware alongside current recipes may find the shared experiences and insights beneficial.

L
lauraP2000
Messages
114
I have a host who owns the old 2 piece unglazed stone baker from about 10 years ago. Seems to me to be similar to the Deep Covered Baker. She doesn't know how to cook with it. Will all the DCB recipes work? Are there any adaptations that should be made (time, temp, etc)?
 
I would think that the unglazed would work the same as the glazed. Not sure though. I have a loaf pan that is unglazed and I have a glazed piece and I cook the same in both of them. I think the glazing is just to "prettify" it. (not sure if that's a word or not)
 
What she is talking about is either the DDB with Baking Bowl or the Rect baker with Lid/Bowl. Both are totally different sizes than the DCB and neither will fit in a microwave.
 
Yes, I have the old sets and the DDB and lid can fit in some microwaves, the 9x13 and lid won't fit in most!You can cook in the oven though with them and still use the rub, etc. :)
 
  • Thread starter
  • #5
I did have her check if it fit in her micro and it did NOT. I wasn't aware there were two pieces from the past that had a lid/bowl. Was the DDB more round than the Rect Baker? She's out of state, so I can't see it myself.

I'm hoping that current oven recipes for the DCB will work. If it were my stone, I would just experiment with time and temp. But she is intimidated by it and wants recipes with exact directions.
 
lauraP2000 said:
I did have her check if it fit in her micro and it did NOT. I wasn't aware there were two pieces from the past that had a lid/bowl. Was the DDB more round than the Rect Baker? She's out of state, so I can't see it myself.

I'm hoping that current oven recipes for the DCB will work. If it were my stone, I would just experiment with time and temp. But she is intimidated by it and wants recipes with exact directions.
Click to expand...

The DDB is a round stone that had an optional bowl on top - great for stews, etc. The deep dish baker is currently available in vanilla/cranberry but no longer in the classic line. It is my most used stone second to my older 9 x 13. My bar pan is starting to catch up now.
 
Oh, on recipes, the old stoneware sensations or other stoneware books should have recipes mentioning those items...or old Season's Best Recipes...
 
Here's some I have for the DDB with lid. It also states double for the rect baker with lid. Don't forget to add your own contact info. Hope that helps! :)
 

Attachments

  • Thread starter
  • #9
Thanks all for the help - especially Jodi for the recipes. :)
 
the DCB recipes for oven use should work fine for the rectangle baker and lid/bowl. I use mine to bake chicken and veggies or a roast. It is awesome. It is the perfect size for my family. I like the DCB because it fits in the microwave and because the glaze is so pretty. But, it will not hold enought to feed my family.
 

Frequently Asked Questions

1. Can I use my old unglazed stone baker for DCB recipes?

Yes, you can use your old unglazed stone baker for DCB (Deep Covered Baker) recipes. However, you may need to adjust cooking times and temperatures, as the heat distribution may differ between the two types of cookware.

2. Are there any specific adjustments I need to make when using an unglazed stone baker for DCB recipes?

When using an unglazed stone baker, consider reducing the cooking time slightly and monitoring the food closely to prevent overcooking. The unglazed stone may require a bit longer to heat up compared to the DCB.

3. Will the cooking results be the same when using an old unglazed stone baker instead of a DCB?

While you can achieve similar results, the texture and moisture retention may vary. The DCB is designed to create a steaming effect, which may not be replicated in an unglazed stone baker, potentially leading to drier results.

4. Can I use the same recipes from the DCB with my unglazed stone baker without any modifications?

It is advisable to modify the recipes slightly when using an unglazed stone baker. Pay attention to cooking times and check for doneness earlier than the recipe suggests, as the heat retention and distribution can differ.

5. Are there any recipes that should not be attempted in an unglazed stone baker?

Recipes that rely heavily on steam or moisture, such as those that require a lid for steaming, may not work well in an unglazed stone baker. It's best to stick to recipes that are more forgiving in terms of moisture content when using this type of cookware.

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