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Pampered Chef: Can you burn the executive cookware?

  1. pamperedval

    pamperedval Member Gold Member

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    I was using the steamer insert in the 4 qt pan tonight to make green beans and lost track of time. All the water boiled off and I don't know how long it was cooking without water. The beans tasted burnt and there was a black coating on the bottom of the pan that almost looked bubbled on the sides.

    I did soak it and rinse it out a few times and it looks pretty normal - just soaking it some more to get the last bit off the bottom edges. Has anyone else done this? Could I have ruined the pan?

    I'd be so upset if it was destroyed. Just wondering if anyone could share their wisdom on this.

    Thanks!

    I have to say that if it isn't ruined - one more reason to really love this cookware!
     
    Apr 6, 2009
    #1
  2. mscharf

    mscharf Advanced Member

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    I did something similar steaming the wonton purses, my cookware is fine!! Just soaked and srubbed it out!!
    And yes, that is one more reason I love the cookware
     
    Apr 6, 2009
    #2
  3. chefann

    chefann Legend Member Gold Member

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    Depending on how long it was over heat with no water, and how high the heat was, you may have compromised the nonstick finish. All nonstick will break down when it is overheated for extended periods.
     
    Apr 6, 2009
    #3
  4. pamperedval

    pamperedval Member Gold Member

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    Thanks for the input ladies.

    I think it is okay. Luckily I didn't leave it too long - just enough to burn the beans!

    I love our cookware!!
     
    Apr 7, 2009
    #4
  5. teresah551393

    teresah551393 Member

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    Unfortunately you can scorch the tar out of the executive cookware. I know from experience. I was cooking broccoli in the lg. saucepan and the water cooked out and then it just kept on cooking while i was doing nothing important but not paying attention! I totally ruined the pan, was gonna do an exchange but felt really wrong about that since it was all my fault! That pan is at the dump, there was nothing else to be done with it! BEWARE!!!
     
  6. I ruined mine as well. I always brown ground beef on high and after awhile the non-stick surface peeled off...

    Sorry,
    Laura
     
    Apr 7, 2009
    #6
  7. stefani2

    stefani2 Veteran Member

    1,687
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    so what happened (how did you know it was ruined)? I noticed one of my pots has a 'heat' mark in the bottom - is that what happens?
     
    Apr 7, 2009
    #7
  8. chefann

    chefann Legend Member Gold Member

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    That's why the use and care indicates to never use the cookware above med-high. It will break down the nonstick.
     
    Apr 8, 2009
    #8
  9. Yup, I guess I should have read that. I did this before being a consultant. You better bet that I will tell anyone who purchases any of the cookware about the heat issues...
     
    Apr 8, 2009
    #9
  10. rennea

    rennea Legacy Member Gold Member

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    It's not just PC cookware!!!!

    ~~All non-stick cookware should not be used on high heat~~
     
    Apr 8, 2009
    #10
  11. teresah551393

    teresah551393 Member

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    I let the water completely evaporate but didn't know it, it cooked with no water for a long time and burnt really bad. I knew it was ruined because I couldn't scrape the black burnt stuff off the bottom inside of the pan. It wasn't all black and smooth inside either. I soaked it overnight in dawn and nothing worked. Rather than start eating teflon, I threw it out!
     
  12. pamperedval

    pamperedval Member Gold Member

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    Thankfully I must not have let it go that long without water as my pan looks good and I've still been using it.

    I use it a lot to boil water for pasta and always put it on high for that so it boils faster. Should I not be doing that? Or is med-high just for when you are cooking other food besides boiling water?

    I don't want to ruin it after it has survived this long!
     
    Apr 9, 2009
    #12
  13. chefann

    chefann Legend Member Gold Member

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    You shouldn't use any nonstick cookware on High, ever. If you want it to come to a boil faster, put a lid on it.
     
    Apr 9, 2009
    #13
  14. babywings76

    babywings76 Legend Member Gold Member

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    (psst...this is why I use SS. ;) ) I have the saute pan and 12 in skillet in the executive, but everything else is SS. I have a bad track record with nonstick pans (and the kids and DH).
     
    Apr 9, 2009
    #14
  15. heather223

    heather223 Veteran Member Gold Member

    1,606
    5
    Thanks for the info- I never knew you were not supposed to cook above Med- High with NS. (I know I should I have read the use and care!)
     
    Apr 9, 2009
    #15
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