Pampered Chef
I used my new Pampered Chef bar pan to make the Grands biscuits. Wow, that was a huge flop!
When I took them out there was a 1/8 inch puddle of grease. Then when I took the biscuits off they weren't browned evenly at all.
They didn't look too fluffy but we decided to try and eat them anyway. They were raw inside! Yuck!
I wasn't real happy since these are a couple times a year treat for us.
Anyone know what happened?
Tawra
When I took them out there was a 1/8 inch puddle of grease. Then when I took the biscuits off they weren't browned evenly at all.
They didn't look too fluffy but we decided to try and eat them anyway. They were raw inside! Yuck!
I wasn't real happy since these are a couple times a year treat for us.
Anyone know what happened?
Tawra
posted by Tawra Jean at 7:30 AM
11 Comments:
Wow! I have never had any problems with my Pampered Chef stoneware. I am not sure what to make of the issues you had... Especially the puddle of grease and the uneven browning. If the pan was brand new, then it hadnt seasoned. Did you spray any pam or anything on it? Did you put the biscuits on the pan ahead of time so that the pan was pretty cool before going into the oven? Sometimes you have to adjust your cooking time a bit longer to accomdate the heating of the stone. If I am in a bit of a rush, on occasion I will preheat the stone a bit to cut a couple minutes off the time. The only other baking issue I have ever had when I used the stoneware actually turned out to be my oven thermostat and not my stoneware.
Have you had any other responses or ideas of what happened? The stoneware is great and I use mine every single day. Dont give up on it yet!!
What type of pampered chef pan did you use? Sometimes I have found that timing is a little off with the stoneware, so if the package or recipie says for 10-12 minutes you need like 15-18 minutes, maybe even more, depending on how seasoned you pan is...
My experience with Pampered Chef stoneware is that you have to heat the stone first, or plan to cook the food a few minutes longer. For instance I have the 9x13 casserole which I use for cornbread. I add ten minutes to the cooking time. I will say that I have yet to burn anything in my stoneware, and my husband will only make molasses sugar cookies on the flat stone.
Darn, clicked the wrong button before. :-) Think I sent you an e-mail saying the same thing as below, lol, but here it is again:
I don't know about PC; I use other stonewear. It takes longer to heat than metal, so add a few minutes to baking time--especially for biscuits or cookies.
If the pan requires seasoning, don't use soap on it; it will ruin the seasoning and things won't bake evenly like they're supposed to. HTH!
I have several pampered chef stoneware pans. I have a friend that bakes all her cookies on them,but my cookies turned out like your biscuits, YUCK! Sorry, I am no help. I save mine for things like homemade pizza (parbake the crust before adding toppings and bake on the bottom rack) and chicken stips, fish stick, french fry- type things.
Hi, Tawra. Sorry your Grands biscuits didn't work out in your new bar pan. I have a Pampered Chef pizza stone that I use to cook EVERYTHING...cookies, canned biscuits, homemade biscuits, and, of course, pizza. I absolutely love it! The only thing I know about the stoneware is that you have to use the second to bottom rack everytime you use stoneware and I never have to grease mine. I just cook with it like I normally cooked with regular old metal cookie sheets but I get much more even browning on top and bottom (but not burnt) and I just use whatever cooking time the food says. I have had nothing but wonderful results with my stoneware. Good luck next time!
I keep my baking stones in the oven and place things on them to bake after they've preheated with the oven. They work well this way. If I don't do that, my expensive Pampered Chef stones STINK! hahaha This is one of those purchases I don't think I'd make again. I have the large and the medium stone. I do use them regularly but I could just as easily live without them...
The same thing has happened to me with the grands biscuits. I am not too thrilled with the Pampered Chef stoneware. But I can not say enough about their cookware/pots and pans.
Nora bless2bhome@yahoo.com
I don't use anything in my kitchen except PC as my mom is a longtime consultant and I get it all very inexpensively! I love the stoneware and don't even have "regular" pans, but you DO have to treat it a little differently. One thing that I learned from my mom is that you should raise the baking temperature 25 degrees on everything that you cook on a stone OR plan to cook it approximately 25% longer (I go for the raise in temp!). I do make Grands for a special treat once or twice a year and when I do it I just raise the temp 25 degrees and bake for the recommended time. They're perfectly brown on top and on bottom...not gooey and not burned. Try it again and don't give up!
Hi everyone! I am a 8 year PC consultant and the bar pan is one of my favorite "starter pieces." I agree with "E" whose mom is a consultant. I have found that the first 'batch' of cookies or anything I cook takes a few extra minutes of cooking time. Keep in mind that the stones do not require pre-heating, so a few extra minutes will help. The stones are very porous to allow the air to move through, this is what allows the food to be evenly cooked. I say have patience and keep using your stoneware. I love the bar pan to bake our bacon on (20 minutes at 400 degrees). No grease splatters all over my stovetop! We also bake grilled cheese sandwiches, finger foods, desserts, just about everything! Please keep trying and don't give up on it!!!!!
HI! Sorry about your experience. Make sure that there is nothing else in your oven when you are using the stone ware. Anything such as a piece of tin foil or drip catcher on the bottom of the oven can defeat the purpose of the stoneware acting as a brick oven. Also, be sure you are using the bottom rack. You should not need to preheat the stone, but you may have to cook a few more minutes.
Good Luck!! -Danielle NY
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