Stoneware muffin pan

[quiet1]

Does anyone have any experience with glazed stoneware muffin pans? I was given one with no instructions and I'm trying to figure out how much to adjust baking times by without wrecking a bunch of things experimenting. I searched but I didn't find anything.

[kayb]

Off the cuff guess, but shouldn't it behave about like a cast iron muffin tin? If so, preheat it, film with oil, add batter, and probably drop two or three minutes off the baking time. I'd up the oven temp and then watch carefully. (i.e., if I do muffins in my corn muffin cast-iron pan, I grease the wells, stick it in the oven while the oven pre-heats, add the batter, and bake at about 425).

Edited December 17, 2016 by kayb
close parentheses. (log)

[Anna N]

You might find this useful. Scroll through. 

[quiet1]

4 hours ago, kayb said:

Off the cuff guess, but shouldn't it behave about like a cast iron muffin tin? If so, preheat it, film with oil, add batter, and probably drop two or three minutes off the baking time. I'd up the oven temp and then watch carefully. (i.e., if I do muffins in my corn muffin cast-iron pan, I grease the wells, stick it in the oven while the oven pre-heats, add the batter, and bake at about 425).

 

 

The trouble is I actually want to make mincemeat pies, which I typically do in a muffin tin as it gives the right ratio of crust to filling in a personal size pie, and I couldn't do that in a preheated pan.  I can always dig out my normal metal pan and use the stoneware one for something else, but since the pies are the thing waiting to be made in need of a muffin pan, I thought I might try it.

 

4 hours ago, Anna N said:

You might find this useful. Scroll through. 

 

Oh, excellent, thank you! You're always so helpful.