i made the slits before roasting the fresh chestnuts, but they oozed sticky and white foam while roasting. does anyone know why?
1623499
I'm not sure why they would do that. If you're talking about gefen whole chestnuts, they're already roasted. The ones I received were delicious.
1623500
maria... you roasted them too long... it takes a special nack... just keep trying.. they are very low in fat... maria the were already roasted... fresh chestnuts are the only ones you roast. hpe this helps... mary
2121090
i've used the pan (with and without the drip grate) for roasting all the time. only set-back is that it's shallow, so you may have to take extra steps if you think your roast might produce a lot of juice. I usually just put aluminum foil on the floor of the oven to catch over-drips. Were you concerned about the finish? if so, don't worry...these pans are the easiest clean-up after roasting you'll ever have! They are very heavy compared to the typical cookie sheet, though. If you're referring to the cooling grate, it's also quite sturdy, so it won't sag or bend under the weight of a big roast. and, be very careful when you remove the pan from the oven (especially if it's loaded with a heavy meat...the non-stick surface will let it slide. put it on a towel, or just be careful about sliding. good luck!
1784246
Yes, I did. I cut it open with tin snips and poured it into another container. That seems to happen a lot anymore with soaps, etc.
1969788
Hi Linda. I don't remember smoking our roaster. The one we purchased recently was a Christmas gift for someone else. We've had ours for years. Just because I don't remember smoking ours doesn't mean we didn't. You say you don't have an outside area. How about by an open window? The issue is smell, right? Maybe a couple open windows. Hope this helps and I hope you enjoy your roaster as much as we have ours.
1755560
I have never had that problem . I use a flour sack sprinked with flour . That way it doesn't stick to the boule. I just transfer the boule over to whatever I am baking it on. Works for me anyway. Good luck.
1782453
I've encountered a similar problem with bread that comes sliced. All you have to do is glue the pieces back together. You could try taping them together, but that does affect the taste somewhat depending on the type of tape used.
736061
The Wondermill milling chamber will get blocked up if you use oily nuts like walnuts. When milling nuts like almonds, they should be roasted and dried or they will get stuck. To order please click "See this seller's offer" below.Thanks,CoolShinyStuff ------------------------------------------------------------------- ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓
141353
Same thing happened to me. It's a fire hazard. Plus, it puts out toxic fumes when it burns. I was not cooking on high (rarely do, because I use Henckel's ceramic ware). It may be a good product for some people, especially those with electric or ceramic stove tops. And it may be only a few of the items that tend to catch fire. But a few is too many for me. I wish I could return it.
68203
After having my skillet for a short while, the middle of pan started to bubble up an started to stick so I'm not sure if the skillet was defected or what but threw out an did not order a second. In the biginning it was great to use an only washed an dried. Hope this helps.
907559
Mine had glue residue that came off the first time I used it with heat, and it did so with a loud pop. Be careful. I would try low heat first.Putting the label on there was a terrible idea. Very nice pan, really bad decision to affix a sticky label to a nonstick surface.
1851216
No, it should always be a loose powder like flour would be. Clearly your batch got moisture inside and/or is old. Return it.
1200794
Probably over exposure; try turning the rack upside down or decreasing cook time; some times I wrapped the vegies in aluminum foil but to close to the heat source or too much cook time is probably the problem
1909897
Same thing happened to me. Which is why I stopped using them. I don't think they really cook up. I certainly would not risk baking with them.
1003006
I did. I was just not as "forceful" with it. I just went over the burner lightly, removing as much of the gunk as I could. It didn't seem to affect it at all. Of course, I did end up getting the "sparker" wet, but once it dried (I just sparked it a few times) it lit right up. Haven't had any issues with any of it at all.
689800
I did not pre-season it, the pre-seasoning professionally done by the factory. you can see and feel like there's an extra coating . after used and while still hot , i just put a little water and used a hard plastic brush to clean it up and then dry it. I there's any discoloration due to cooking with some acidic ingredient , like vinegar , tomatoes . Then i just use a napkin with little oil and wipe the inside surface and it looks like new again . This is to prevent it having a rust colored surface. Lodge has a website in case you want to redo the pre- seasoning again . You only do this if it get dull and showing some rust in the cooking surface. Hope this help I did not pre-season it, the pre-seasoning professionally done by the factory. you can see and feel like there's an extra coating . after used and while still hot , i just put a little water and used a hard plastic brush to clean it up and then dry it. I there's any discoloration due to cooking with some acidic ingredient , like vinegar , tomatoes . Then i just use a napkin with little oil and wipe the inside surface and it looks like new again . This is to prevent it having a rust colored surface. Lodge has a website in case you want to redo the pre- seasoning again . You only do this if... » Read More I did not pre-season it, the pre-seasoning professionally done by the factory. you can see and feel like there's an extra coating . after used and while still hot , i just put a little water and used a hard plastic brush to clean it up and then dry it. I there's any discoloration due to cooking with some acidic ingredient , like vinegar , tomatoes . Then i just use a napkin with little oil and wipe the inside surface and it looks like new again . This is to prevent it having a rust colored surface. Lodge has a website in case you want to redo the pre- seasoning again . You only do this if it get dull and showing some rust in the cooking surface. Hope this help « Show Less
2172897
I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts in it as well. I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts... » Read More I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts in it as well. « Show Less
2243836
the flour sticks to the peel because it has been sitting there too long. two things have helped me. I use plain bread crumbs in lieu of flour. but above all every couple of minutes I shake the peel back and forth so the flour will move and will not have a chance to stick.