Failure With A Capital &Quot&#59;F&Quot&#59; - Thoughts from the SW/MW Blog at - 201717

Thoughts from the SW/MW

Failure with a capital "F" 
Oct. 23, 2010 1:30 pm 
Updated: Nov. 7, 2010 6:21 pm

If you read redneckgramma's last blog about useless (or unusable) items you have purchased, you might remember this item in my kitchen: Gourmet Edible Bowls Baking Pans. The idea is to bake your cake, cornbread, etc. in the bowls and them fill them with ice cream, chili, etc.

Today I decided to give them another chance. One of my previous complaints was that they take so much batter for each bowl. One of the large (5") bowls would feed a family of four! I mixed up two boxes of Jiffy Cornbread mix (I know, my bad!!) and it took all of it to fill the six smaller "bowls."

So I mixed up the batter and, after spraying the pans really well with Pam, I filled them to the mark on the side of each "bowl."

Then the cornbread bowls were baked for 15 minutes in a 400 degree oven. They came out looking great - if a little rounded on the top (which in this case is the bottom). Then came the challenge of getting them out of the pan....

As you can see, this step was not successful! The pans are going into the next yard sale! Anyone like crumbled cornbread in their bean soup? 

Oct. 23, 2010 2:19 pm
Ugh! I've never seen these before and glad of it - I know I would have been suckered into buying them. What a mess!
Oct. 23, 2010 2:19 pm
Nothing is more aggravating!! Sorry about your experience.
Oct. 23, 2010 4:34 pm
Oh! I like crumbled corn bread in the soup; but would have been more than a little irked had I been envisioning bean soup in my gone-to-the-trouble/expense-of-purchasing equipment fresh baked cornbread bowls!
Oct. 23, 2010 5:06 pm
On Food Network the other day I saw Paula Deen make food bowls by putting the batter (biscuit, cornbread,etc) over the bottom of muffin pans, using every other "cup". Maybe if you tried that with these pans it would work.
Oct. 23, 2010 5:50 pm
Yes! (to the question about crumbled cornbread in my beans - but there are definitely easier ways to make the crumbled cornbread!)
Oct. 23, 2010 5:51 pm
Have you used them for anything besides cornbread? I would before yard-selling them . . .
Oct. 23, 2010 6:12 pm
OH Poor baby! Crud! How RUDE! I do like crumbled cornbread on my chili tho, but don't purposely sell them to some unsuspecting person, when you know Full well, they don't work. Do you think they would work better if you used butter/shortening and flour? Sorry SWChef!
Oct. 24, 2010 2:12 am
Hey friend - while reading your Blog, so sorry dear. I would give them at least one more shot with something else before you toss them. But I also was gazing over your profile. Would you be willing to share your advice from Cindy about gravy - mine is never a guarantee. That is why SIL always makes it for T-Day and I do the pies in exchange.
Oct. 24, 2010 2:22 am
The clock is right - it is 2:12 a.m. Came to hospital this afternoon. I couldn't stand up for more then 2 minutes and felt faint. Did go out once completely. When left arm went "tinkly" I called cab. My blood pressure was real low - only 58 over 37. I should have been in a coma but I do run low all the time 90/60's. White cell count is up and 100 fever. Hopefully they can figure out what bug I have and why my BP dropped and I can get out of here. I can hear people coughing down the halls. Thank goodness for private rooms !!!!!
Oct. 24, 2010 6:31 am
iron maiden - I saw that episode; neat idea and I'm sure it would better!
Oct. 24, 2010 6:36 am
Oh, BevF, so sorry to hear that you are unwell - again!!! Rats. I hope you don't catch something worse while you're there! And for gravy making advice, Cindy sent me some gravy mixes - never fails! But, I have had better luck on my own lately. I also always had some family member make it for dinners, but since I'm out here (alone) I've been forced to experiment and do it myself.
Oct. 24, 2010 6:38 am
..and xraybarb I have baked cakes in them and while they do come out a lot better than the cornbread did, they still make huge "bowls' and really aren't worth the effort!
Oct. 24, 2010 6:40 am
redneck gramma had a good idea: turn them upsidedown and use them for pet food and water bowls! Might just do that!
Oct. 24, 2010 7:06 am
Try this swchef ~ ~ I use it with my bundt tins and mini bundt tins works perfect every time!!
Oct. 24, 2010 7:09 am
oh, no! bummer. I'd be upset about the recipe and the ingredients, but I'd be ticked about the money I spent on the pans and the cupboard space I gave the dang things!
Oct. 24, 2010 1:40 pm
Thanks for helping me save some mulla ($$$)!
Oct. 25, 2010 5:21 am
I really wanted to tie this to a sarcastic Buckeye remark but it didn't look like a joke in print so just consider yourself insulted. I have that problem every time I use anything that isn't my 8" cast iron skillet. A tip I heard a few weeks ago that makes a super difference is to pour the batter into a hot pan. I'll try that with a muffin pan and see what happens.
Oct. 25, 2010 6:56 am
Thnaks for sparing me the insult, Mike! When I bake cornbread in the iron skillet, I always melt the butter in the skillet the skillet is sizzling hot when I pour in the batter. I MIGHT try that on these pans, OR I might try greasing and flouring them by hand - really hard to get shortening in the small pans.
Oct. 25, 2010 6:25 pm
Maybe a large round basting brush to apply the shortening to the pans? BTW. Have you tried the Butter Flavored Crisco?
Oct. 26, 2010 7:03 am
Nope, is it good?
Oct. 26, 2010 10:36 am
awwe, Swchef too bad they did not turn out better, but crumbly bread still tastes good. Flip them and feed the roadrunner.
Oct. 26, 2010 4:26 pm
I'm a little intimidated recommending an ingredient to a chef but... Yup!! I, at first, tried using it as a butter replacement. That is a horrible idea! As an enhancement when used with other shortenings or oils, I would call it excellent. The buttery taste is there but the chances of scorching are far reduced.
Oct. 27, 2010 6:22 am
Wonder if you could use them to make something like a strawberries and shortcake kind of thing.
Oct. 27, 2010 9:12 am
Yep, Skuba - if they'd come out of the pan, tey make really cute "bowls" for fruit. I'm going to try again with a cake batter and shortening/flour prep.
Oct. 27, 2010 9:13 am
Mike Harvey: LOL/ROFL - a chef!! Not really, just a name I created for here. All suggestions are appreciated! I'm going to try again - see above.
Oct. 27, 2010 9:14 am
They did not come clean in the dishwasher, so had to be done by hand - or should I say by finger as the outer ring is so small.
Oct. 28, 2010 4:31 am
I have this pan also. Tried it with pancake batter, angel food cake batter, brownies batter and the cornbread. Used Pam, shortning & shortning with flour and have never been able to get anything to come out looking presentable.
Oct. 28, 2010 6:27 am
Maybe you should try again but this time, don't fill it to the mark... Just fill it a bit below the mark. I think the manufacturer made a mistake when marking it. It may be that they didn't use self raising flour or batter with soda in it. It's a bear but don't give up. Try it one more time and if it doesn't do the trick, then toss it in the garage sale bin or garbage bin, since you don't want to foster off something that defective to the next unsuspecting but eager cook.
Oct. 28, 2010 7:17 am
I generally stay away from one off pans like this, but sometimes the idea sounds good. I broke the rule when I ordered a New England Hot Dog Bun pan and a Pullman Pan from King Arthur Flour. Admit that I used the Pullman alot, and the hot dog buns are superb... but we don't eat that many hot dogs. LOL, I just wanted a bun pan to make lobster rolls. But living in Arizona doesn't yield me a whole lotta lobster!
Oct. 28, 2010 8:53 am
If this pan was a failure for you, why would you add it to the needless stuff that goes for a yard sale? Be done with it.....throw it away! I just saying..... :)
Oct. 28, 2010 9:41 am
Bradshaw.. one man's junk is another man's treasure... who knows.. it could be just the thing someone's been looking for.
Oct. 28, 2010 1:19 pm
I'm thinking you could possibly use this pan upside down sorta for a craft sorter for maybe beads or something of that sort. Keep it out of the landfill and also out of the kitchen! :)
Oct. 28, 2010 2:10 pm
My Mom used to make pineapple upside down cakes in a pan very similar to this.. just a thought.
Oct. 28, 2010 2:15 pm
On no! I hope you did get to eat that cornbread in some soup! I had that problem with one of my novelty pans, and then tried 'painting it' using a pastry brush with vegetable oil, rather than oil/flour combo. It came out much better that way!
Oct. 28, 2010 4:47 pm
I was wondering if you could use it for "chocolate" bowls. Though I don't know how often you would need big chocolate bowls. Years ago, I did the chocolate bowls where you dip balloons in tempered chocolate. I had one pop and it made the biggest mess. Looked like the poo flew:)
Oct. 28, 2010 5:32 pm
Thanks, AllrecipesElizabeth! I just might try that!
Oct. 28, 2010 5:33 pm
Jeez, ruffy 56 - that's very discouraging!
Oct. 28, 2010 5:33 pm
I might try the chocolate bowls, mauigirl. Or maybe gelatin molds???
Oct. 28, 2010 10:24 pm
did you use original pam not for baking?
Oct. 29, 2010 12:28 am
U could use the pam spray that has flour in it. I have found it works wonders. No messy shortening 2 get into small places. No worring if the flour stayed in place. Happy Baking!!!!!
Oct. 29, 2010 7:13 am
I was also suckered into buying this! I loved the idea on the box with shrimp cocktail "chilling" on the rim of an ice bowl. I've still never tried it..two years later.
Oct. 29, 2010 7:38 am
If you had the freezer space, I think they might make interesting ice bowls for gazpacho or cold vichyssoise or something. Maybe a cold desert or fruit salad? My only concern would be 1.) Melting (obviously) and 2.) the ice picking up funny flavors from the metal or freezer. Would be worth a try and if it works, you've got an elegant serving apparatus at your next dinner party! Maybe to combat melting, you could mix unflavored gelatin into the water before freezing? Maybe it's more trouble than it's worth though...
Oct. 29, 2010 8:53 am
Yep, kdwashere - I used regular Pam...should have known better.
Oct. 29, 2010 8:54 am
I think I'll go bake something, just to see how I can improve the process! Luv you guys!
Oct. 29, 2010 10:12 am
Eeewwww....I've had things turn out like that, so sorry for your mess. Maybe you could use the pans with a jello jiggler recipe, and make little jello jiggler bowls to fill with fresh berries or whatever?
Oct. 29, 2010 12:07 pm
I am inspired by all your great suggestions! Thanks, guys and gals; no yard sale for these babies, YET!
Oct. 29, 2010 1:03 pm
Love these blogs about useless/not-for-me kitchen equipment. Over the years many (most?) of us have quite a bit, often from well-meaning friends. I dislike putting anything in the landfill so usually pass them along with the caveat they were not for me/problems I encountered, or just don't use. Funny how one person's fav is useless to others. Would love to have an equip. exchange (hmm, add to my cookie exchange???) OTP: oodles of stuff goes to Great place to get/give free stuff (tv's, old printers, cooking equip)
Oct. 29, 2010 1:45 pm
The step to getting them out is to add a small amount of flour after you put in the Pam Spray. This help release better I use it in my cast iron skillet each time I make cornbread. Comes out clean everytime.
Oct. 29, 2010 1:50 pm
I am sure you overfilled your pans it looks like your bread came out well. Did you oil your pans? If you don't your bread will stick just like a cake. Don't you oil and flour cake pans. I suggest you practice or sell me the pans.
Oct. 29, 2010 1:51 pm
I've got it! Put fruit or something in it and then water and you would have pretty ice wreaths to float in a holiday punch.
Oct. 29, 2010 11:56 pm
throw them out--don't make someone else frustrated
Oct. 30, 2010 3:15 am
I've found that sprays are nowhere near as good as good old shortening when it comes to food sticking to certain pans, skillets, etc. You may want to give this one more shot and try the shortening...
Oct. 30, 2010 9:05 am
I've had trouble getting the Jiffy cornbread mix to come out of any pan, so I'm not surprised you had trouble. How 'bout the Baker's Secret spray, that has flour in it? And try a different cornbread mix/recipe.
Oct. 30, 2010 9:52 am
I've had exactly this same trouble with ANY shaped muffin pan! I've got cast iron fish, cactus, and 'ears of corn' pans, none of which will release the baked cornbread after baking. And I STILL would have bought this pan. Thanks for the warning!
Oct. 30, 2010 11:54 am
pc - I do freecycle as well. It's a great site and we've gotten rid of lots of stuff others have found useful.
Oct. 30, 2010 11:55 am
janet7th - I love the idea of an ice float! I'm definitely going to try some type of ice "usage." Maybe the shrimp cocktail idea from earlier...
Oct. 30, 2010 11:56 am
Oct. 30, 2010 1:05 pm
I've suffered for years, trying to find some way to keep my muffins, cakes, etc. from sticking to the pans. Cooking spray never works for me, no matter what! I recently discovered a recipe for "baker's grease" that has transformed my baking - 1 cup Crisco, 1 cup vegetable oil, one cup flour - blend in mixer until smooth. Keeps in fridge for a long time. Brush this paste on the pan with a pastry brush. Since I've used this mixture, everything has popped right out of the pan! Every time! I think your pans are clever, try this trick before you give up on them. I've also learned that if you baking a particularly sticky recipe, brush a coat of the "grease" on the pan, freeze it for a bit, and paint on another coat. Hope this helps, good luck!
Oct. 30, 2010 1:58 pm
You could use it for forming something like rice krispie bars (making a nest, then use jelly bean eggs) or finger jello. Or you could just chuck the pan, that's probably what I would do.
maggie a 
Oct. 30, 2010 2:12 pm
I wonder what would happen with a little parchment paper, combined with real butter or Crisco. I've noticed myself that spray doesn't seem to have enough fat in it to get the right result. Would you be willing to try it with Crisco? maybe just enough batter for one or two. I think it's worth a try-- good luck if you do--I'll keep my fingers crossed.
Oct. 30, 2010 9:04 pm
I think we may be on to something with the suggestion of preparing the surface with something like shortening, then preheating, then pouring the batter into the very hot bowls. I know when making Yorkshire Pudding (pop-overish like) preheating is a must. When my Yorkshires are done I turn the baking pan/dish over and they just fall out. It does make sense when you think of pouring batter onto a hot surface would immediately cook the outside and form somewhat of a seal, thereby coming in between the pan and the yet to be cooked batter. IMHO. I'm going to give mzzscilla's baker's grease a try. Good Luck!
Oct. 31, 2010 5:08 pm

I'd try this. Good luck.
Nov. 1, 2010 3:07 pm
I greased the pans with Crisco and floured them. Then I checked for any spots I might have missed and hit them with a blast of Pam For Baking. Didn't work!! They stuck - again. This time it was brownies.
Nov. 7, 2010 6:21 pm
I agree...what a mess. Looks like a perfect garage sale item to me!
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Married w/ pets + three kids and six grandkids. Retired after 30 years of teaching grades K-7. Moved to NM 10 years ago. Loved it there. Moved back to Ohio to be closer to family.
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When I was 13, I entered seven different baked goods (mostly cakes) in open class at the fair, competing against adult cooks with great records. I took first place with all but one entry, which got a second place ribbon.
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