Alicia Salinas Hi Alicia, I'm glad you saw my video in that case!! Yes, new stoneware should always be seasoned. It can be done in some cases (for example with the stone baker or deep covered baker) by cooking something greasy like a chicken inside it and this will season the stone, but with Yorkshire puddings, you need to season each well individually as shown in the video! This way your food won't stick in the future when you are cooking! Enjoy your stone and do look after it - it is a really versatile and useful piece of equipment. I use mine every day in my kitchen when cooking for my family. I hope you pull off some magnificent dishes with your trusty stone! Thanks so much for commenting!
Thanks for the video! I've never used stoneware before, but found this Pampered Chef muffin pan at the thrift store yesterday for $3. Just put it in the over to season it. :)
Hey Nadine, I'm back and over the last year I found a square baking stone , 13 inch round baking bowl, a small square baking bar stone and at least 3 casserole dishes. I'll be using your technique with these great finds also.
Thank you so much. I love my stones, but my bun tin has always stuck. I’ve had to scrub it every time I have used it. It’s now full of oil about to be baked.
Actually it is a large heritage collection baking bowl. It’s is brand new. I paid $3.25 USA money. On the website it was $77.00 . So happy just need to know how to take care of it and season it.
When you held up the square Baker, I was hoping you would show me how to season it. I have the deep covered Baker and would like to know how to season it.
Hi Kathy, the best way to season a deep covered baker is to cook a chicken in it!! The oil from the chicken will seep into the stone, creating over time, the lovely light brown colour you saw in my square baker. Foods with oils in them like chicken, sausages etc - these are a great way to season new stone. Alternatively you can brush some cooking oil over the stone surface and do it that way. Hope that helps.
I have been preheating my stoneware muffin pan for the Yorkshire pudding (your recipe), i let the batter set for about 30 minutes so its not really cold and i have have no problem. Should i not preheat? Will i shatter it?
You don't need to preheat the stoneware - that is the beauty of it. In fact heating without the batter inside could crack the stone. Simply put the cold stoneware with the batter into the already preheated oven and you'll get the results you want.
mary hull Hi Mary, I gave the top of the stone a brushing over with the oil. It doesn't do any harm and then if your Yorkshire Puds blossom over the top of the stone and fan out like a muffin, at least they won't stick to the top of the pan! Over time you'll find that your stone will become all sorts of shades of colours - it won't be uniform as it is when it arrives. This is all perfectly normal and OK for the use of the stone!
Wow! You did well to get Pampered Chef items at a thrift shop! If they were unseasoned then they are brand new- all new pieces come unseasoned. I'm sure you'll love your new kitchenware - good luck with the seasoning!
No - some of the oil absorbs but then you have the excess left - all you do once it is cooled, is to decant it into an empty plastic bottle or other suitable container (use a funnel) and re-use that oil another time - in your normal cooking. Nothing is wasted.
Thank you for the video. I have a stone mini Bundt cake pan and this is the type of video I needed. In search results you are second but you should be first. The guy in first is some goof ball in a wizard costume, with a sock puppet, his speaking is just absolutely beyond annoying. I much prefer your beautiful accent. Thank you for taking the time to make this video! 🤗 🤗 🤗
Sure. One cup of milk, one cup of eggs and one cup of plain flour. Season with salt if you wish. I personally don't. Whisk it together and pour into the stone. Have the oven on high for about 25 minutes. Voila!
Do you have a good Yorkshire pudding recipe you can share for us to make in our stoneware! I live in Colorado, they don’t cook Yorkshire puddings over here😁 I left England when I was 15 years old and need a good Yorkshire pudding recipe👍🏽😘
My pampered chef muffin baker got put in the dishwasher ☹️ then left dry in a hot oven (switched on accidentally) I was not told to season it originally, is it too late (my Yorkshire puddings stick now 😭)
Aargh! What a shame! I’m no longer working with Pampered Chef as they pulled out of the UK so I don’t know their up to date advice but if it’s not working for you as it currently is, you have nothing to lose by trying! Season it with oil- and see how you get on. Hopefully you can revive it! 😀
I have an old unglazed stoneware pie pan that is brand new. I wanted to make cinnoman rolls today. How do I season it before I use it. Or can I just make the rolls without putting g anything on it? Thank you
I'd season it first - otherwise the rolls will stick to the stone. If you follow the instructions in the video about heating oil in the stone before actually using it on food - that will help.
hi, most recipies for Yorkshire pudding say to preheat the pan, add fat or butter till sizzling hot then add batter and bake. Can i do this with stoneware too?
Hi +Debbie Dixon there is no reason to do this with stoneware! You just put the mixture into the stone when cold - only pre-heat the oven, not the stone, and your Yorkshire's come out perfectly each time! However this only works with stoneware, if you are using a metal tin then you will need to heat the fat and the tin till sizzling. Hope that helps!
@@NadineHill When my daughter got married, the caterer made this thing called a stuffed Gougeres. He stuffed them with beef roast, potato and cheese. They were a nice smallish package for the guest to eat. I wondered if one could stuff a Yorkshire pudding the same way?
Hi Becka Sure! I hope it helps get you some stone sales! Let me know how you get on, and I'd love it if you / your guests could subscribe to my RUclips channel. I regularly put recipes on there:-)
+Linda Correa Hi Linda, I am UK based so my reference to degrees when cooking is Celsius. Thanks for getting me to clarify! Therefore 220 degrees celsius. Hope this helps.
Just got 1 stone ware muffin tin and baking pan and a pizza stone thank you so much ch very helpful
to reduce the mess of removing the oil from the pan.. try using a baster to suck it up and deposit into the bowl instead of pouring it.
Good idea!
Hi Nadine,
I just bought a Pampered Chef stoneware bundt cake at a thrift store! I'll be using your instructions to season it... Thank you! 🙂
I just did the same thing how did it turn out
Wat did u do to seadon it plz help asap
Wow, I never was told to season my stoneware, like that..new to me., Thank you for sharing.
Alicia Salinas Hi Alicia, I'm glad you saw my video in that case!! Yes, new stoneware should always be seasoned. It can be done in some cases (for example with the stone baker or deep covered baker) by cooking something greasy like a chicken inside it and this will season the stone, but with Yorkshire puddings, you need to season each well individually as shown in the video! This way your food won't stick in the future when you are cooking!
Enjoy your stone and do look after it - it is a really versatile and useful piece of equipment. I use mine every day in my kitchen when cooking for my family. I hope you pull off some magnificent dishes with your trusty stone! Thanks so much for commenting!
Thanks for the video! I've never used stoneware before, but found this Pampered Chef muffin pan at the thrift store yesterday for $3. Just put it in the over to season it. :)
Hey Nadine, I'm back and over the last year I found a square baking stone , 13 inch round baking bowl, a small square baking bar stone and at least 3 casserole dishes. I'll be using your technique with these great finds also.
Thank you so much. I love my stones, but my bun tin has always stuck. I’ve had to scrub it every time I have used it. It’s now full of oil about to be baked.
Actually it is a large heritage collection baking bowl. It’s is brand new. I paid $3.25 USA money. On the website it was $77.00 . So happy just need to know how to take care of it and season it.
When you held up the square Baker, I was hoping you would show me how to season it. I have the deep covered Baker and would like to know how to season it.
Hi Kathy, the best way to season a deep covered baker is to cook a chicken in it!! The oil from the chicken will seep into the stone, creating over time, the lovely light brown colour you saw in my square baker. Foods with oils in them like chicken, sausages etc - these are a great way to season new stone. Alternatively you can brush some cooking oil over the stone surface and do it that way. Hope that helps.
I went to the thrift store and found a brand new unseasoned large bowl. How do I season the bowl, I surely can’t fill it will oil , it’s huge
Can you keep and use the oil for other food preparation after removing it from the vessel?
I did. Just decant it into a suitable container once everything has completely cooled and use again.
I have been preheating my stoneware muffin pan for the Yorkshire pudding (your recipe), i let the batter set for about 30 minutes so its not really cold and i have have no problem. Should i not preheat? Will i shatter it?
You don't need to preheat the stoneware - that is the beauty of it. In fact heating without the batter inside could crack the stone. Simply put the cold stoneware with the batter into the already preheated oven and you'll get the results you want.
Did you apply the oil to the top of the pan as well, not just the wells? It looks like you did. Thank you!
mary hull Hi Mary, I gave the top of the stone a brushing over with the oil. It doesn't do any harm and then if your Yorkshire Puds blossom over the top of the stone and fan out like a muffin, at least they won't stick to the top of the pan! Over time you'll find that your stone will become all sorts of shades of colours - it won't be uniform as it is when it arrives. This is all perfectly normal and OK for the use of the stone!
Thank you. I just found 2 casserole dishes and a pizza stone at a thrift shop for a total of 6 dollars. All were unseasoned. I will try this.
Wow! You did well to get Pampered Chef items at a thrift shop! If they were unseasoned then they are brand new- all new pieces come unseasoned. I'm sure you'll love your new kitchenware - good luck with the seasoning!
That's how I found mine too!
So glad!!
Does all the oil absorb into the pan or do you have to discard some? And if so how do I discard oil?
No - some of the oil absorbs but then you have the excess left - all you do once it is cooled, is to decant it into an empty plastic bottle or other suitable container (use a funnel) and re-use that oil another time - in your normal cooking. Nothing is wasted.
Try avocado oil, super high smoke point
Thank you for the video. I have a stone mini Bundt cake pan and this is the type of video I needed. In search results you are second but you should be first. The guy in first is some goof ball in a wizard costume, with a sock puppet, his speaking is just absolutely beyond annoying. I much prefer your beautiful accent. Thank you for taking the time to make this video! 🤗 🤗 🤗
I just got a bundt cake pan how do I season it wat temp in oven and how long plz help asap , do I put oil inside a d bake
Would you share your recipe for Yorkshire pudding?
Sure. One cup of milk, one cup of eggs and one cup of plain flour. Season with salt if you wish. I personally don't. Whisk it together and pour into the stone. Have the oven on high for about 25 minutes. Voila!
Do you have a good Yorkshire pudding recipe you can share for us to make in our stoneware! I live in Colorado, they don’t cook Yorkshire puddings over here😁 I left England when I was 15 years old and need a good Yorkshire pudding recipe👍🏽😘
Equal quantities of egg, flour and milk. Pinch of salt.
My pampered chef muffin baker got put in the dishwasher ☹️ then left dry in a hot oven (switched on accidentally) I was not told to season it originally, is it too late (my Yorkshire puddings stick now 😭)
Aargh! What a shame! I’m no longer working with Pampered Chef as they pulled out of the UK so I don’t know their up to date advice but if it’s not working for you as it currently is, you have nothing to lose by trying!
Season it with oil- and see how you get on. Hopefully you can revive it! 😀
I have an old unglazed stoneware pie pan that is brand new. I wanted to make cinnoman rolls today. How do I season it before I use it. Or can I just make the rolls without putting g anything on it? Thank you
I'd season it first - otherwise the rolls will stick to the stone. If you follow the instructions in the video about heating oil in the stone before actually using it on food - that will help.
@@NadineHill awesome 5thanks
hi, most recipies for Yorkshire pudding say to preheat the pan, add fat or butter till sizzling hot then add batter and bake. Can i do this with stoneware too?
Hi +Debbie Dixon there is no reason to do this with stoneware! You just put the mixture into the stone when cold - only pre-heat the oven, not the stone, and your Yorkshire's come out perfectly each time! However this only works with stoneware, if you are using a metal tin then you will need to heat the fat and the tin till sizzling. Hope that helps!
Use an oven bottom grilling pan as a funnel to your bowl in the sink JFYI
Do you preheat the oven for seasoning, or start with a cold oven?
Good question! To be honest I don't think it matters - but I always go with a pre-heated one as I do when cooking food, out of habit!
Thank you for the recipe!!!
try pouring it into another long pan then pour it into a storage container
Kay Rock or use a baster to suck most out then you can tilt it at an angle
What main dishes do you serve with Yorkshire Pudding?
Usually a roast dinner
@@NadineHill When my daughter got married, the caterer made this thing called a stuffed Gougeres. He stuffed them with beef roast, potato and cheese. They were a nice smallish package for the guest to eat. I wondered if one could stuff a Yorkshire pudding the same way?
Your oven has a blinking LCD screen. I'm intrigued.
IS THAT 220 DEGREEES FARENHEIT OR CENTIGRADE?
220 centigrade / 220 Celsius
So if cooking something very fatty foods would help season - then I'm guessing meatloaf would be perfect in my loaf pan.
Yes - fatty foods would help to season.
220F or 220C?
220C
Nadine, may I use this video for a Facebook party?
Hi Becka
Sure! I hope it helps get you some stone sales! Let me know how you get on, and I'd love it if you / your guests could subscribe to my RUclips channel. I regularly put recipes on there:-)
She said 220 degrees for 20 minutes. I've seen others that said 420degrees. Is Nadine talking 220 Celsius of farenheight?
+Linda Correa Hi Linda, I am UK based so my reference to degrees when cooking is Celsius. Thanks for getting me to clarify! Therefore 220 degrees celsius. Hope this helps.
Thanks I put it in 220 degrees and did nothing I had a feeling
Bake at 220 C or F?
I'm based in the UK so I use Celsuis (International) - therefore bake at 220 C
@@NadineHill Thank you very much! I assumed as much but wanted to be sure.
❤
220 degrees - that must be Celsius ?
Yes that is Celsius or in Fahrenheit it would be 425
W
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