Ss Saute Pan Is a Shotty Product.

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Discussion Overview

The thread discusses various experiences and opinions regarding the new stainless steel (SS) sauté pan from Pampered Chef. Participants share their thoughts on its performance, particularly with cooking eggs, and the cleaning challenges associated with it.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses disappointment with the sauté pan's performance, particularly with eggs sticking despite using butter.
  • Another participant notes that SS cookware is suitable for browning but acknowledges that eggs tend to stick due to their cooking properties.
  • Several users mention their experiences with cleaning difficulties after cooking eggs, with one participant sharing a positive outcome using Cameo cleaner.
  • One participant shares a preference for non-stick cookware due to easier cleanup, while recognizing that some users prefer SS for health reasons.
  • Another participant questions the practicality of a high-priced cookware set that struggles with basic tasks like scrambling eggs.
  • One participant mentions their sister's loyalty to SS cookware, despite some initial surprises about its features.
  • Another participant compares their experiences with SS cookware to using a cast iron skillet, highlighting ease of use and cleanup with the latter.
  • One participant agrees that SS is effective for certain cooking tasks but not for others, particularly scrambled eggs.
  • Another participant emphasizes that eggs are particularly prone to sticking in SS pans due to their protein content.
  • One participant mentions the natural dulling of SS cookware with use and references a demonstration from a Pampered Chef DVD about maintaining its appearance.

Areas of Agreement / Disagreement

Views differ among participants regarding the effectiveness of the sauté pan, particularly in relation to cooking eggs. Some express dissatisfaction with its performance, while others defend its use for specific cooking tasks.

Contextual Notes

Participants share personal experiences with the sauté pan and SS cookware in general, reflecting a range of cooking styles and preferences within the consultant community.

Who May Find This Useful

Consultants interested in understanding customer concerns about the new SS sauté pan and those looking for insights into the performance of SS cookware may find this discussion relevant.

tabnat80
tabnat80
Gold Member
Messages
839
I'm not so sure I like the new SS saute pan. I really was impressed when I opened my box and saw how attractive it was. It was heavy, nicely polished, and just looked fresh. I had decided then and there I had to have the whole set. My DH used it once to fry an egg. It worked pretty well. Then, he used it to do a scrambled egg. He called me over there to look at it and said, "it's sticking all to the pan." I thought he must have forgot butter but when I got over there, you could see the butter all around the eggs. It was stuck pretty bad. Anyways, he finished the eggs and i put it in the sink in water to hopefully loosen some of the gook up. I then put it in the dishwasher. This morning, I was unloading my washer and my pan still looked really bad. I've seen several of you post about using bar keepers friend to clean it, but doesn't that kinda make the "dishwasher" part obsolte. I hate hand washing anything except my stones and would not recomment to customers that this is dishwasher safe if they have to wash it again once it comes out of the dish washer. I think PC should place a stop sell on this new line of cookeware until they can get the kinks out. :(
 
It's not the cookware, it's what DH tried to cook in it. SS is great for browning things, and frying with a good amount of fat. But eggs will take every opportunity to stick to it. Scrambled eggs are the worst, because as they're stirred during cooking, they move around the butter/spray you have in the pan, exposing "unprotected" metal that the egg will then stick to.
 
I learned this the hard way too. My pan looked disgusting after I fried a potatoe pancake in it. I ran out and got Cameo and WOW, what a difference in made.
 
I'm not a fan of SS cookware because I like easy clean-up, but apparently there is a good amount of the population who want SS cookware. Whether it's because "real" cooks use SS or because people are afraid of the health problems non stick could bring, we get to offer SS cookware for those people who don't want the non stick kind. I will probably only use mine for PC recipes that call for using SS. Otherwise, for everyday use I'll be using the Executive pans, as soon as I earn them, of course. :)
 
but won't people get disappointed with a 400.00 cookware set and can't scramble an egg. I mean that is a basic with a fry pan. I would be disappointed if I can fry and brown, but oops don't use it to scramble. HMMMMM
 
Yeah I have to agree. Stainless looks awesome, but I am not one to have 3 different sets of cookware and one for just looking good. Everything has to much. I love the executive. The grill pan rules.
 
My sister swears by SS she says she will never go back to non stick. i read her the info on the pans and the only thing she was surprised was it did not have a cooper core.
 
I like our nonstick pans even though they have to be handwashed... I do plan to get a SS 10" frypan and maybe 12" skillet -- I want to be able to really heat it up and get that caramelized/browning on meats and veggies, and to be able to deglaze the browned bits on the bottom.. you don't quite get that with the nonstick. I think you could sell the need for pieces of both based on these stories...
 
Jennie4PC said:
My sister swears by SS she says she will never go back to non stick. i read her the info on the pans and the only thing she was surprised was it did not have a cooper core.
Click to expand...
Aluminum and copper have very similar heat transfer ratings (I'm at work and don't have my book with me), but aluminum is MUCH less expensive than copper. That's why our doesn't have a copper layer in the core.
 
I used to have a set of "good" name brand stainless steel and hated it. For browning and making pan gravies my 100+ year old cast iron skillet(it was my great grandmother's) works better and cleans up much easier and better. I thought I was one of the few to not be thrilled with stainless steel. However, I will try to sell the PC stainless steel cookware. I'm trying to convince a friend to buy our cookware instead of the Emeril SS set.
 
RuthV said:
I used to have a set of "good" name brand stainless steel and hated it. For browning and making pan gravies my 100+ year old cast iron skillet(it was my great grandmother's) works better and cleans up much easier and better. I thought I was one of the few to not be thrilled with stainless steel. However, I will try to sell the PC stainless steel cookware. I'm trying to convince a friend to buy our cookware instead of the Emeril SS set.
Click to expand...
If nothing else, ours has a better warrantee. :) And I'm sure you're cuter than Emeril.
 
RuthV said:
I used to have a set of "good" name brand stainless steel and hated it. For browning and making pan gravies my 100+ year old cast iron skillet(it was my great grandmother's) works better and cleans up much easier and better. I thought I was one of the few to not be thrilled with stainless steel. However, I will try to sell the PC stainless steel cookware. I'm trying to convince a friend to buy our cookware instead of the Emeril SS set.
Click to expand...

Just had a host in July almost have a heart attack trying to make sure that someone from her show booked for Sept! She has the Emeril SS set - has had it for less than 2 yrs - and it looks like crap! She cannot wait to get the Executive cookware for 60% off!

I have had a professional set of SS - sold most of it, but kept a a couple pieces........mine still looks good - just a pain to clean. I have to agree that my old 10" cast iron skillet is the way to go for browning, etc.....PLUS - we can take it camping and use it over the fire!:D It's just so heavy!
 
I agree with Ann. SS is GREAT for some things and really crappy for others. I will use my SS saute to saute veggies, onions, etc., but it wouldn't one that I would use for scrambled eggs.
And I have had problems before with my "dishwasher safe" pans coming clean in the dishwasher when I have cooked eggs before. If the eggs is REALLY cooked onto the pan, sometimes the only way to get it off is with elbow grease. I soak the pan in HOT water and then scrap as much of the egg-gunk off with the nylon scrapers. Usually this gets most of it, but often times if the food is really stuck, sometimes it takes a time or two. But, after all, it is stainless steel, NOT non-stick... some stuff will stick and take some work to remove.
Regardless, I don't think the saute pan is shoddy when used appropriately.
 
Eggs are the worst things for sticking anyways because of the protein. Why do you think chef's use egg wash (which is nothing more than an egg beaten with a little water) to "glue" pastry together? If it'll make pie crust stick together, it'll stick to your pan... and your plate... and the bowl you scrambled it in... and the spatula...
 
Anyone who uses stainless knows that it's going to dull when it's used... that's just what happens to stainless! On the Fall DVD there is a great feature about the SS cookware and Jean Jonas shows a pan where one side is gorgeous and the other side is "used" and explains how to clean it and how to keep it that ways. Check it out when you can and it will answer your question.

PS: Ann is right... eggs are the WORST in stainless!!!!
 
I have been reading Cook's Illustrated pan reviews. In addition, I plan on reading up on what type of foods and cooking techniques are best for what type of pan. HO has provided us with some great information, but I think it makes us look good when we are more informed about what we are selling. We all want happy customers and we need to help find out what their needs are. So many great points have been made on this thread. I do believe that there was one post I read from the Test Kitchens that said that before they decided on a final design, they tried several types of SS cookware. The top of the line is priced at $1100 for a set and has the copper instead of the aluminum in the tri-ply. The pans were incredibly heavy. They decided that for the price range and the heaviness, that the design they chose would best suit our type of customer. And they found that these SS/copper pans did not heat that much better than ours. If I find this, I will put it in the file section.
I heard another consultant refer to our SS as the best on the market. I would hate to use that statement without knowing first why the customer is purchasing the SS pans. If they are purchasing them to avoid non-stick, they need to know that the satin finish is not going to produce a non-stick function. And they also need to know how to care for these products.
 
I have been flip-flopping back and forth about which cookware set I should get, and I think this thread pretty much made up my mind--executive cookware for me. I LOVE the saute pan that came with my new consultant kit, but my husband likes the look of SS, and I like the "idea" that it can be put in the dishwasher. However, if it's gonna be that much of an ordeal just to clean then forget it.

So thanks! I don't feel so bad for "sticking to" the exec. cookware that I already know I love.
 
I have been referring to Rachael Ray when I talk about having pieces from both lines. I start all of my shows at 7pm and more times than not, when I arrive at the host's house... she's on there! Even the kids are watching her! So I refer to her and say, "She has both... nonstick and stainless for whatever she is doing... SHE USES THE RIGHT TOOL FOR THE JOB!" Then I go on to show our knives and microplane and refer to her again. I also refer to her when I show the Citrus Press and say, "Now Rachael with tell you to squeeze with your hands right over the bowl... you can totally do that but if you do, you'll be reminded of the paper cut you got that day and didn't even know it!"
 
finley1991 said:
I have been referring to Rachael Ray when I talk about having pieces from both lines. I start all of my shows at 7pm and more times than not, when I arrive at the host's house... she's on there! Even the kids are watching her! So I refer to her and say, "She has both... nonstick and stainless for whatever she is doing... SHE USES THE RIGHT TOOL FOR THE JOB!" Then I go on to show our knives and microplane and refer to her again. I also refer to her when I show the Citrus Press and say, "Now Rachael with tell you to squeeze with your hands right over the bowl... you can totally do that but if you do, you'll be reminded of the paper cut you got that day and didn't even know it!"
Click to expand...
This is a great way to talk about the products! I too always refer to Queen Rachel in my shows......her and King Emeril!
 
There are some things that are great in stainless, and eggs aren't one of them. I used stainless for years, and occasionally I would come across a recipe that specifically called for non stick. If I did it in my stainless, I just expected an extra scrubbing to get it clean. That said, I always did get it clean. I made the toasted angel hair pasta recipe in the 29 minutes cookbook the other night, and I had to pull out my 12" stainless (not PC) to make it... a delicious recipe, and since the broth pulls up all the browned on sausage, the clean up was quick and painless.
 
finley1991 said:
I have been referring to Rachael Ray when I talk about having pieces from both lines. I start all of my shows at 7pm and more times than not, when I arrive at the host's house... she's on there! Even the kids are watching her! So I refer to her and say, "She has both... nonstick and stainless for whatever she is doing... SHE USES THE RIGHT TOOL FOR THE JOB!" Then I go on to show our knives and microplane and refer to her again. I also refer to her when I show the Citrus Press and say, "Now Rachael with tell you to squeeze with your hands right over the bowl... you can totally do that but if you do, you'll be reminded of the paper cut you got that day and didn't even know it!"
Click to expand...

I have to agree. My DH and I are looking to get one of the SS sets for the host special (hosting an open house and submitting as a show). I have three hosts lined up to do shows in September just for the cookware. We're hoping to get enough points to get the executive grill pan and the 12" executive skillet. I'd rather have a mixture of the two in order to have options for my recipes. When I went to William Sonoma to do research on their pots & pans (in order to compare to ours), the sales lady said she has all-clade set and then a cheaper non-stick set that she got from Target. She mentioned that her all-clad pan did not like it when she tried to make eggs. So it's not just our stuff, it's in general. I just like the idea of having variety...maybe that's why i have nine different stone pieces. :eek:
 
finley1991 said:
I have been referring to Rachael Ray when I talk about having pieces from both lines. I start all of my shows at 7pm and more times than not, when I arrive at the host's house... she's on there! Even the kids are watching her! So I refer to her and say, "She has both... nonstick and stainless for whatever she is doing... SHE USES THE RIGHT TOOL FOR THE JOB!" Then I go on to show our knives and microplane and refer to her again. I also refer to her when I show the Citrus Press and say, "Now Rachael with tell you to squeeze with your hands right over the bowl... you can totally do that but if you do, you'll be reminded of the paper cut you got that day and didn't even know it!"
Click to expand...
Colleen, this is magnificent...and Kim...PERFECT example on how to use the SS pan. I have been leaving my cheese grater home (unless necessary in the recipe) and talking up the features of the microplane...it's working because many are saying how they NEED i! And it is true...there IS a difference between the two.
I wanted to add that when I researched Cook's Illustrated, I took notes on what the features of a quality piece of cookware is...SS and non-stick have differences here too. Ours has almost ALL of the features of quality itmes to look for.
 
I wouldn't call it a shoddy product!!!! I've got an All-Clad stainless steel saute pan and a Carico saute pan and ON BOTH the same thing you describe has happened. My All-Clad has been out of commission twice while I did extensive cleaning on it. Bar Keeper's Friend is really MY friend! As others have said, it's the nature of SS.
 
Man after all the stuff I'm hearing about the SS cookware, it isn't making me want to get it... I'm really thinking I will stick with my non-stick. I don't want to get something just cause it looks purty.
 
So what is the best way to clean my saute pan? My DH made pancakes in it and it looks so bad. I can't show this pan now the way it looks.
 
i have to agree ... i dont like SS cookware .. just because i'm not the GREATEST cook on earth and i tend to burn stuff on occassion (okay maybe alittle more than on occassion LOL) .. i love the executive just for that reason, its almost IMPOSSIBLE to burn something in it and then have them look terrible! I have Emerils SS cookware my mom bought me for my wedding and its almost ALL useless becuase i've burned stuff on it and cant get it all the way clean .. I'm just going to stick with the Executive, thank you!
 
chefkugler said:
So what is the best way to clean my saute pan? My DH made pancakes in it and it looks so bad. I can't show this pan now the way it looks.
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Bar Keeper's Friend or Cameo will clean it up.
Again, folks, those who like stainless know what they can and can't do in it! If you don't want to demo the stainless, then don't! Just clean up that saute' pan and take it so customers can see it. But, that said, you need to get on board with the stainless set, cause it's here to stay! You surely would be missing out on a lot of sales by not promoting it!!
 
The most important thing is to use the right pan for what you're cooking. I love my Executive Cookware. I've wanted PC to carry stainless steel for a long time, though. There are just some recipes you can't make in non-stick. One of the best ways to clean stainless steel is to boil a little water in it. When the water comes to a boil, scrape up anything that's stuck. Once everything is scraped up, let the pan and water cool until you can safely handle it. Wash it thoroughly. Want to shine it back up? Rub it with a bit of vegetable oil. (I usually use canola.)Actually, it's a good idea to periodically rub your non-stick cookware with a little cooking oil, too. It helps to season and protect the non-stick finish.
 
raebates said:
One of the best ways to clean stainless steel is to boil a little water in it. When the water comes to a boil, scrape up anything that's stuck. Once everything is scraped up, let the pan and water cool until you can safely handle it. Wash it thoroughly. Want to shine it back up? Rub it with a bit of vegetable oil. (I usually use canola.)
Click to expand...

What great advice. I've always cleaned my SS using the boil water in it. I never thought to rub it with vegetable oil though. I'm thrilled we now have SS as that is kasherable so when I make a mistake in my kosher kitchen I simply dip the pan in boiling water and I'm back in business.
 
Jilleysue said:
but won't people get disappointed with a 400.00 cookware set and can't scramble an egg. I mean that is a basic with a fry pan. I would be disappointed if I can fry and brown, but oops don't use it to scramble. HMMMMM
Click to expand...

People who love SS KNOW that eggs are messy. I do rarely scramble eggs in mine (when I am mindlessly making breakfast) and they stick something awful and end up burnt to the bottom of the pan. I've found that they do clean right up when I dump baking soda in the pan ( a lot of it ), add water and heat to a hard boil. You MUST watch it, though, because as soon as it boils you have to get it off the heat or it will swell up and right on out of the pan! Let it cool, then wash it.

Anyway, to the quoted question, people who know SS will not be disappointed in ours. It is top quality ALL THE WAY.

Honest.
 
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