Which Stone is Best for Brownie Pudding Cake?

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Discussion Overview

This thread centers around the best stoneware option for making Brownie Pudding Cake, with participants sharing their experiences and insights regarding different types of bakers and their capacities.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about using the deep dish baker or deep dish pie stone as alternatives to the oval baker specified in the recipe.
  • Another participant suggests trying the deep dish baker, noting its size similarity to the square baker and sharing their experience substituting it for other recipes.
  • One participant provides specific volume measurements, stating that the oval baker has a 7-cup capacity while the deep dish baker has an 8-cup capacity, indicating that the deep dish baker would be suitable for the recipe.
  • Several participants mention the availability of capacity information in the NEW Stoneware Inspirations cookbook and the 2005 Fall/Winter catalog, highlighting these resources for those seeking more details.
  • One participant expresses gratitude for the shared information and acknowledges their own need to revisit the cookbook for further insights.

Areas of Agreement / Disagreement

Views differ on the best stoneware option, but there is agreement on the usefulness of the cookbook for finding capacity information.

Contextual Notes

Participants share personal experiences with stoneware and recipes, focusing on the practical aspects of using different bakers for specific dishes.

Who May Find This Useful

Consultants looking for insights on stoneware options and capacity information may find this discussion beneficial.

I
its_me_susan
Messages
2,049
the Brownie Pudding Cake? It calls for the oval baker (I don't have the bog one). Is the deep dish baker (the round one) or the deep dish pie stone about the same? I've never made this recipe and would love some suggestions please.

The PIGs don't say how big (2 qt, 4 cups, etc) these hold.
 
Try itI would try the Deep dish Baker. It is about the same size as the Square Baker and I substitute sometimes when I make the Quick Apple Crisp.

Good luck
 
  • Thread starter
  • #3
Chef Kearns said:
I would try the Deep dish Baker. It is about the same size as the Square Baker and I substitute sometimes when I make the Quick Apple Crisp.

Good luck
Click to expand...

The recipe calls for an "oval baker" ~ think that's the same size?
 
The oval baker has a 7-cup volume. The DDB has an 8-cup volume. The oval's size is 8x12 and the DDB in an 11 inch round. Seems like the DDB would be fine to use.

Lee Anne
 
  • Thread starter
  • #5
chef_leeanne said:
The oval baker has a 7-cup volume. The DDB has an 8-cup volume. The oval's size is 8x12 and the DDB in an 11 inch round. Seems like the DDB would be fine to use.

Lee Anne
Click to expand...

Thanks Lee Anne! I usually make recipes I've wanted to try to parties... if I made them here, we would EAT them! Your reassurances help me keep the courage, you know? I really do appreciate your help Lee Anne, thank you.
 
Stone CapacityIf you have the NEW Stoneware Inspirations cookbook, the capacities are listed on Page 7.

When someone is buying their first stone, I always cross-sell the cookbook. The first few pages are devoted to stoneware use and care. I call it the "All you wanted to know about cookware and forgot to ask" Cookbook.

Elissa
 
  • Thread starter
  • #7
chefelissa said:
If you have the NEW Stoneware Inspirations cookbook, the capacities are listed on Page 7.

When someone is buying their first stone, I always cross-sell the cookbook. The first few pages are devoted to stoneware use and care. I call it the "All you wanted to know about cookware and forgot to ask" Cookbook.

Elissa
Click to expand...

Thanks! I need to reread it then.
 
Capacity in 2005 F/W catalogYou can also find capacity in the 2005 Fall/Winter catalog.
 
  • Thread starter
  • #9
Harrle said:
You can also find capacity in the 2005 Fall/Winter catalog.
Click to expand...

Thank you!!!!
 
wow thanks for that info...i'll be honest...i use that cookbook often and i have never noticed the info in the front. i really need to go back and read that!! you guys have so much knowledge...i'll be glad when i can remember all this stuff...you guys are great thanks again!
 

Frequently Asked Questions

1. What type of stoneware is best for baking Brownie Pudding Cake?

The best stoneware for baking Brownie Pudding Cake is a Pampered Chef Classic Stone or a Rectangular Baker. These stones provide even heat distribution, which helps achieve a perfectly baked dessert with a crispy edge and a gooey center.

2. Can I use a round stone for Brownie Pudding Cake?

Yes, you can use a round stone for Brownie Pudding Cake. However, a rectangular or square stone is typically preferred as it allows for more even baking and easier serving of the cake. Just ensure the batter is spread evenly in the stone.

3. Should I preheat my stone before baking the Brownie Pudding Cake?

It is not necessary to preheat your stone for Brownie Pudding Cake. Pampered Chef stoneware is designed to be placed in a cold oven, allowing for gradual heating. This helps prevent cracking and ensures even baking.

4. How do I properly care for my stoneware after baking Brownie Pudding Cake?

After baking, let the stoneware cool completely before cleaning. Avoid using soap; instead, simply scrape off any food residue and rinse with warm water. For tough stains, you can use a plastic scraper or a baking soda paste.

5. Can I use non-stick spray on my stoneware for Brownie Pudding Cake?

While Pampered Chef stoneware has a natural non-stick surface, using a light coating of non-stick spray can help with easy release, especially for sticky desserts like Brownie Pudding Cake. Just be sure to use it sparingly to maintain the stone's seasoning.

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