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Pampered Chef: Benefit of Professional Versus Executive

  1. What is the cooking difference between the titanium-reinforced alloy (executive) versus the hard-anodized aluminum ( professional)? I have the proffessional and it cooks very well but I am still trying to know the difference besides the oven safe. Is it easier to clean as the professional on the outside does stain? Does it cook Faster? I do not know how to sell it for the extra price. I may need to wait until I get it and try to compare it. Any Ideas? I do want to be educated!!! :confused:
    Jan 26, 2006
  2. DebbieJ

    DebbieJ Legend Member

    Benefits of the Executive Cookware:
    --the aluminum is reinforced with a titanium alloy, making it 30% stronger. These pans will never go out of round.
    --both the inside AND the outside of the pan are covered with DuPont Autograph 2 non-stick coating, making clean up fast and easy and no ugly grease marks on the outside.
    --the pan is thicker on the bottom and progressively thinner up the sides, allowing for better heat conduction and faster cooking
    --the bottoms are absolutely flat, making them safe on those smooth cooktops

    Those are just some things off the top of my head.
    Jan 26, 2006
  3. BethCooks4U

    BethCooks4U Legend Member Gold Member

    Herer's a great flyer that was just sent through my up-line. I didn't create it.

    Attached Files:

    Jan 27, 2006
  4. pcjulie

    pcjulie Member

    Thank You!

    Thank you for the flyer! It's exactly what I was looking for!
    Jan 28, 2006
  5. pamperedbecky

    pamperedbecky Legacy Member

    THis probably covers pretty much everything that the flyer above does. The flyer above looks nuch nicer! This came from my upline who got it from HO and the test kitchens.

    Attached Files:

    Jan 28, 2006
  6. pamperedkel

    pamperedkel Member

    Thanks! I love this flyer.

    What does "out-of-round" mean :confused:

    Jan 28, 2006
  7. scottcooks

    scottcooks Veteran Member Gold Member

    Out of Round

    Out of Round would be better labeled "out of flat" - if you drop your saucepan hard on its side, it would flatten somewhat, make a shape of the capital letter D, and be out-of-round.

    From a cooking perspective, you want the base of your pan to be in contact with the heat as much as possible - not one side touching and the other side up a little. With the titanium reinforcement, it keeps it flat.

    Another benefit from titanium - because it is stronger and light, you can have the same approximate weight with a thicker gague of metal. This is GOOD because heavy / thick pans conduct heat better and holdup better (common sense)

    The thin walls of the pan are good, because they conduct heat better.

    Flared rims - 5 coatings on the Autograph finish: base coat, first coat, middle coat, second coat, and top coat. Grocery-store Teflon is just first coat and top coat; ultra cheapo is just 1 coat of teflon (have seen many of these at thrift stores)
    Jan 28, 2006
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