Why Do Fish Sticks Get Soggy on Well-Seasoned Stoneware?

[Bren706]

My newest recruit got this message from one of her friends recently when she posted about our stoneware on her Facebook page:

"I was mentioning how you don't have to turn fries/chicken fingers/frozen foods when baking them and they get crispy all around, she said she made fish sticks on her round stone the other night and the liquid pooled around the sticks and made them soggy on the bottom. Her stone is VERY well seasoned...it's practically black. What might cause this? Can it be too seasoned and not absorb moisture?"

I don't think I have ever had this problem. Anybody have suggestions?

 

[darlinclem]

My first thought is that the fish sticks were freezer burnt or homemade and too damp when breaded.

 

[chefheidi2003]

Sounds odd to me. My bar pan is pretty well seasoned..and I know that sometimes the ice that is in the bag gets on my pan and I don't worry about it..because they still get very crispy.

 

[ChefBeckyD]

Possibly they just weren't cooked long enough?

 

[Sheila]

I was also thinking maybe freezer burn on them when she put them on the bar pan and/or she didn't cook them long enough. But Darlene has a good point if they were homemade. I've never had issues with stuff being soggy on my stones.

 

[babywings76]

And also, could be that her oven wasn't hot enough.

 

[cincychef]

The only other thing I can think of is if her stone is not a Pampered Chef stone? I have been at a show and had the host pull out her "stone" as I cringe and realize it isn't a Pampered Chef one

 

[ShellBeach]

Weird, we made fish fingers quite often when my son was smaller and never had that issue.
I'm guessing the over wasn't hot enough. All the fish fingers I've cooked seem to want 425°.
Freezer burn, I'm not sure about. Does that add extra water to stuff? I thought it just made the color funny. Just curious.