What Can I Cook in My 8 Stainless Steel Sauté Pan?

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Discussion Overview

This thread explores various cooking ideas and recipes that participants have tried or are interested in trying with the 8" stainless steel sauté pan. Participants share their experiences and seek suggestions for effective recipes, particularly for demonstrations at shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses uncertainty about what to cook in their new 8" sauté pan and seeks recipe ideas.
  • Another participant shares a positive experience with a chicken recipe and a balsamic reduction made in the pan, while looking for demo recipes.
  • Several participants mention a stovetop mini pan pizza recipe, highlighting its ease and taste, with one noting it was successful at a show.
  • One participant discusses the challenge of sticking when cooking in the sauté pan and mentions suggestions for using lower heat to mitigate this issue.
  • Another participant shares their experience of making two pizzas during a show, noting that they did not encounter sticking issues.
  • Some participants discuss variations of the pizza recipe, including adding meats or trying different toppings.
  • One participant expresses excitement about receiving their sauté pan and eagerness to try the pizza recipe.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness of the sauté pan for cooking without sticking, with some participants reporting success while others express concerns. There is no clear consensus on the best recipes for demonstrations, as participants share a variety of personal experiences and preferences.

Contextual Notes

Participants share personal cooking experiences and recipe ideas, focusing on the 8" stainless steel sauté pan. The discussion includes both home cooking and potential demonstration scenarios for Pampered Chef shows.

Who May Find This Useful

Consultants looking for recipe ideas and cooking experiences related to the 8" stainless steel sauté pan may find this thread beneficial.

PChefPEI
PChefPEI
Silver Member
Messages
2,144
I have not yet tried my 8" ss sauté pan, 'cause I don't know what to make in it! :o Anyone have any yummy recipe ideas I could try? I have to dig out the recipe that came with it and try it (I'm in the middle of cleaning up my recipe collection, and it's a great big mess!!!)

Thanks............
 
The chicken recipe that came with it was great. I've also used it to make a balsamic reduction to put over some chicken I baked in a stone - it was easy and perfect. BUT, I am trying to think of good demo recipes to use with it at shows... Anyone got any ideas?
 
I would love to know too!
 
This pizza recipe was in the Fall/Winter CN for the 8" Stainless Steel Saute Pan. It is really good. The PC Garlic Oil really makes it. Also, I use the Golden Layers biscuits (buttermilk or flaky work fine).

(Can't do this one in the Exec because of the oven temps)

Stovetop Mini Pan Pizza
1 teaspoon Garlic Oil or olive oil
1 can (6 ounces) refrigerated flaky buttermilk biscuits (5 biscuits)
2 tablespoons pizza sauce
½ cup shredded mozzarella cheese
2 tablespoons (½ ounce) grated fresh Parmesan cheese

1. Preheat oven to 500°F. Brush Stainless (8-in.) Sauté Pan with oil. Arrange biscuits in a single layer and crimp edges to form one piece. Press into a 6-inch circle. Place dough in pan; spread evenly with sauce. Sprinkle with cheeses.
2. Place pan on stovetop and cook crust over medium heat 2-3 minutes or until bottom is golden brown.
3. Transfer pan to oven and bake 4-5 minutes or until crust is cooked through.
4. Turn broiler on HIGH. Using Oven Mitt, move pizza to top rack. Watching carefully, broil 1-3 minutes or until cheese is golden brown. Serve immediately.

Yield: 10 sample servings
Nutrients per serving: Calories 80, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 8 g, Protein 2 g, Sodium 250 mg, Fiber 0 g

TIP: Make the recipe in the 10” Sauté Pan for a thin crust pizza.
 
Kathleen, what kind of response to you get at shows doing this? It sounds yummy, but does it sell the pan?
 
lauraP2000 said:
Kathleen, what kind of response to you get at shows doing this? It sounds yummy, but does it sell the pan?
Click to expand...

The funny thing is....I have not made it at a show yet. I make it for DH and myself all the time.

On another thread going right now - about SS sticking - I posted that I would find it hard to demo these since they do tend to stick to the pan a little. So until I figure out how to do limit the sticking, I wouldn't feel comfortable demo'ing this. Someone had suggested a lower heat might cause less sticking.

It makes a very small pizza - so this would really only be an extra recipe. My director used a whole tube of biscuits in the 10" pan. So that would make more for a party.

One thought I had was maybe do the pizza in the SS 8" and the Garlic Bites in the 8" Exec??
 
kam said:
This pizza recipe was in the Fall/Winter CN for the 8" Stainless Steel Saute Pan. It is really good. The PC Garlic Oil really makes it. Also, I use the Golden Layers biscuits (buttermilk or flaky work fine).

(Can't do this one in the Exec because of the oven temps)

Stovetop Mini Pan Pizza
1 teaspoon Garlic Oil or olive oil
1 can (6 ounces) refrigerated flaky buttermilk biscuits (5 biscuits)
2 tablespoons pizza sauce
½ cup shredded mozzarella cheese
2 tablespoons (½ ounce) grated fresh Parmesan cheese

1. Preheat oven to 500°F. Brush Stainless (8-in.) Sauté Pan with oil. Arrange biscuits in a single layer and crimp edges to form one piece. Press into a 6-inch circle. Place dough in pan; spread evenly with sauce. Sprinkle with cheeses.
2. Place pan on stovetop and cook crust over medium heat 2-3 minutes or until bottom is golden brown.
3. Transfer pan to oven and bake 4-5 minutes or until crust is cooked through.
4. Turn broiler on HIGH. Using Oven Mitt, move pizza to top rack. Watching carefully, broil 1-3 minutes or until cheese is golden brown. Serve immediately.

Yield: 10 sample servings
Nutrients per serving: Calories 80, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 8 g, Protein 2 g, Sodium 250 mg, Fiber 0 g

TIP: Make the recipe in the 10” Sauté Pan for a thin crust pizza.
Click to expand...
I made this after Janetupnorth recommended that I do this one at one of my shows and it was a hit! It was very easy and it was enough to sell another 8 inch to a guest and the 12 inch to the host!
Very easy recipe and I was impressed, my skillet cleaned up really nice too!:)
 
MissChef said:
I made this after Janetupnorth recommended that I do this one at one of my shows and it was a hit! It was very easy and it was enough to sell another 8 inch to a guest and the 12 inch to the host!
Very easy recipe and I was impressed, my skillet cleaned up really nice too!:)
Click to expand...


Good to know!!

How many people were at the show - did you have enough to go around? Did you have any other recipes to go with it??

Does it stick for you?
 
I did 2 pizzas, one before everyone got there and one after, and I made had a sandwich ring as my main demo. The first pizza I made in less than 5 minutes about 15 minutes before the show was due to start and then just had the host pay attention to it, and the second one, the host made. She cut each pizza into 8 peices. I had about 11-12 people there. I asked her if she'd mind making the second one and she wanted to. obiously there was enough to make more with what you have to buy just to make one.
I didn't have a problem with it sticking. I just ran my skinny scraper around it and it came right out.
I think the 10 inch skillet would make a great size pizza and would be great for a main demo. :balloon:
 
oh yeah I did spray my pan with my kitchen spritzer, coating the sides more, I use canola oil in my spritzers! I just a little garlic oil on the bottom of the pan!
 
MissChef said:
I did 2 pizzas, one before everyone got there and one after, and I made had a sandwich ring as my main demo. The first pizza I made in less than 5 minutes about 15 minutes before the show was due to start and then just had the host pay attention to it, and the second one, the host made. She cut each pizza into 8 peices. I had about 11-12 people there. I asked her if she'd mind making the second one and she wanted to. obiously there was enough to make more with what you have to buy just to make one.
I didn't have a problem with it sticking. I just ran my skinny scraper around it and it came right out.
I think the 10 inch skillet would make a great size pizza and would be great for a main demo. :balloon:
Click to expand...


Thanks! It just seemed like one wouldn't be enough. Having the host make the 2nd one was a great idea!
 
NOW I'm ready! The FedEx man JUST left! I got my SS 8" for qualifying! I cannot wait to try this pizza!
 
^^ It's yummy! My hubby didn't like it much because there was no meat on it, so the next time I make it around here, you know that I will be adding pepperoni and/or sausage & ham, then I bet he'll love it! I liked it with just cheese! I will have to try it out on my kids, my daughter will no doubt love it the way I do, and my son will be right there agreeing with his Dad!
:) :rolleyes:
 
MissChef said:
^^ It's yummy! My hubby didn't like it much because there was no meat on it, so the next time I make it around here, you know that I will be adding pepperoni and/or sausage & ham, then I bet he'll love it! I liked it with just cheese! I will have to try it out on my kids, my daughter will no doubt love it the way I do, and my son will be right there agreeing with his Dad!
:) :rolleyes:
Click to expand...


I wonder how it would turn out with something like grilled chicken and alfredo sauce or white pizza w/ broccoli? I have the Pampered Chef dough. Haven't tried it yet though
 
yummm!!! I also think that the mini pesto pizzas that are in the SB would be great in that too, just make it bigger, like the recipe for ss pizza, but use the pesto and use that chicken!
Along with a host, I came up with a pizza years ago. We created what we called an "Adult Pizza", we used fresh pressed garlic, pesto, grilled chicken, artichoke hearts, olives, mushrooms, tomatoes,and mozarrela and parmesan cheeses, then sprinkled with our Italian seasoing, we also make it Stuffed Crust style! and sprinkled the stone with cornmeal...... OOOOOHHHHH My!!!!!!!!!!!! It was soooooo goood!:love: :love: I have had so many compliments!!!
So I definetely think that you would like that pizza made with the ingredients you said!:thumbup: :balloon: ;)
 
MissChef said:
yummm!!! I also think that the mini pesto pizzas that are in the SB would be great in that too, just make it bigger, like the recipe for ss pizza, but use the pesto and use that chicken!
Along with a host, I came up with a pizza years ago. We created what we called an "Adult Pizza", we used fresh pressed garlic, pesto, grilled chicken, artichoke hearts, olives, mushrooms, tomatoes,and mozarrela and parmesan cheeses, then sprinkled with our Italian seasoing, we also make it Stuffed Crust style! and sprinkled the stone with cornmeal...... OOOOOHHHHH My!!!!!!!!!!!! It was soooooo goood!:love: :love: I have had so many compliments!!!
So I definetely think that you would like that pizza made with the ingredients you said!:thumbup: :balloon: ;)
Click to expand...

Sprinkle with cornmeal? Really?! Why? Is that for taste or texture? (Im CLUELESS, sorry)

Adult pizza sounds delish! I really cant wait to try these. I want to try prosciutto, chicken and cheese too. SOOOO many options. Thanks for the stuffed crust idea as well!:love:
 
Both actually, and it also helps prevent sticking! The stones stick too!
I love it! you spray the stone, I use the bar pan, with oil and then sprinkle about a tablespoon worth of cornmeal all over the stone,then put the crust down, try not to move the crust around too much or the cormeal just comes right off the stone!
 
MissChef said:
Both actually, and it also helps prevent sticking! The stones stick too!
I love it! you spray the stone, I use the bar pan, with oil and then sprinkle about a tablespoon worth of cornmeal all over the stone,then put the crust down, try not to move the crust around too much or the cormeal just comes right off the stone!
Click to expand...


thanks for the tip! I will definitely do that next time!:balloon:
 

Frequently Asked Questions

What types of dishes can I prepare in my 8-inch stainless steel sauté pan?

You can prepare a variety of dishes in your 8-inch stainless steel sauté pan, including sautéed vegetables, scrambled eggs, stir-fries, and small portions of pasta or risotto. It's also great for searing meats like chicken breasts or fish fillets.

Can I use my sauté pan for sauces and gravies?

Yes, the 8-inch stainless steel sauté pan is perfect for making sauces and gravies. After cooking your main ingredients, you can deglaze the pan with broth or wine to create a flavorful base for your sauce.

Is my sauté pan oven-safe?

Yes, most 8-inch stainless steel sauté pans are oven-safe, typically up to 400°F. Always check the manufacturer's guidelines to confirm the specific temperature limits for your pan.

How do I properly clean my stainless steel sauté pan?

To clean your stainless steel sauté pan, allow it to cool before washing. Use warm, soapy water and a non-abrasive sponge. For tough stains, a mixture of baking soda and water can help. Avoid using steel wool, as it can scratch the surface.

Can I use metal utensils in my stainless steel sauté pan?

Yes, you can use metal utensils in your stainless steel sauté pan. Stainless steel is durable and resistant to scratching, but it's always a good idea to be gentle to maintain the pan's finish and performance.

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