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Ceramic Cookware - Sell me on why

Discussion in 'Products and Tips' started by Malinda Klein, Aug 5, 2012.

  1. Malinda Klein

    Malinda Klein Advanced Member Gold Member

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    Can you tell me why would someone want to buy the ceramic cookware? Is it better than stainless, or nonstick? I understand that we can buy it as an open stock and it's cheaper than our other two lines, but I want to know WHY a cook would choose Ceramic to cook in...

    So educate me please :) SO I can educate my guests :)
     
  2. Shawnna

    Shawnna Senior Member Gold Member

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    I would like to know the answer as well.
     
    Aug 5, 2012
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  3. wadesgirl

    wadesgirl Legend Member Gold Member

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    It's cheaper, which is great for bigger cooks, first time home owners or others on a budget. All pieces are open stock so they can pick and choose. It's similar to non-stick and it's lighter weight for those who cannot lift our heavier cookware (it's heavy to begin with - think about how heavy it is with food for an older person or someone with weak hands/wrists).
     
    Aug 5, 2012
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  4. At fall launch they said it is very popular and that is why they added. I just wish it had more then 3 year grt.
     
    Aug 5, 2012
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  5. darlinclem

    darlinclem Advanced Member Gold Member

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    I haven't seen it and didn't make launch but I try to keep up on trends (and I have a kitchen addiction problem)..

    inexpensive- perfect for first time cooks, new homeowners, people who don't cook much, college students, wedding gifts, older people, anyone on a budget

    nonstick- many people don't like any type of teflon product- this gives you nonstick without teflon

    lighter weight- anyone who complains about the weight of the products- those with carpel tunnel or older or younger cooks

    Clean look with the bright white- many people don't care as much about use as look

    easy to clean- you can use ceramic/glass cooktop cleaner for stubborn marks or stains (at least you can on other ceramic cookware)

    open stock- people can buy only what they need.
     
    Last edited: Aug 6, 2012
    Aug 5, 2012
    #5
  6. Chef Gilles

    Chef Gilles Member Gold Member

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    I would like to know HOW to compare it with our other pots and pans as a cooking tool, not because it's more affordable or who it suits best. What is the product, how can I compare the cooking results. I'm not interested in telling people because it's cheaper and its lighter and more people can afford it. Does anyone have an answer??? What would Doris Christopher say? ANYONE???
     
    Aug 5, 2012
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  7. Oracle

    Oracle Member

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    There are consumers who, due to concerns relating to using teflon coated cookware, are looking for a (presumably) safer alternative without having to switch to stainless steel or cast iron.

    Coatings for teflon nonstick pans contain a potentially toxic chemical called perfluorooctanoic acid (aka PFOA). There have been concerns about these types of nonstick cookware for years.

    Current wisdom is that Teflon appears to be inert and safe unless heated to high temperatures. Once the temperature is too high the Teflon coatings start to fume into the food.

    No one, including Dupont who makes the teflon coatings, seems to be able to determine the exact temperature at which fuming occurs. According to DuPont it may be as low as 464 degrees (F)

    The reason why our (and others) executive nonstick cookware is rated to 400 degrees is that 400 is well below the 464 degree point.

    Cooking results with ceramic are excellent, even heat distribution, "easy release" surface. It's lighter, cheaper and generally considered more user friendly than stainless steel.

    Ceramic cookware is also considered "greener" and safer for the planet than the coating based nonsticks with teflon coatings.
     
    Aug 6, 2012
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  8. wadesgirl

    wadesgirl Legend Member Gold Member

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    The best thing to do is get one in your hands. None of us have actually used the cookware before so we won't know until we get one. The 8" saute pan was part of the submit 2 shows in July campaign and we will soon be able to order sample packages.
     
    Aug 6, 2012
    #8
  9. lt1jane

    lt1jane Veteran Member Gold Member

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    Before this line, PC only catered to 59% of the cookware market:
    23% - want/buy Stainless Steel
    18% - want/buy hard anodized aluminum (Executive Line)
    18% - want/buy other materials (cast iron, stoneware, etc...)
    we were missing a HUGE chunk of the market
    41% - want/buy "other nonstick"

    This ceramic cookware fills that gap. Not everyone can afford the good stuff. Not everyone wants the good stuff. Why no lifetime guarantee? Because this isn't the high quality of our two cookware lines. Our stoneware doesn't have a lifetime guarantee. People still love it and buy it because it's still a quality product. We are now offering a quality affordable player in the "crap cookware" market. I'm glad we finally have this line. We finally have cookware for absolutely everyone and not just the serious cooks.
     
    Aug 6, 2012
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  10. pchockeymom

    pchockeymom Veteran Member

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    As we learned at launch, 23% of consumers prefer stainless cookware, 18% prefer non-stick, 18% prefer cast iron/cast aluminum/microwave/ethnic cookware, and 41% prefer "other non-stick", thus ceramic! We have been missing an enormous portion of the cookware consumer market.

    Each type we offer has it's purpose:
    stainless is for searing, plus those that like to broil and like the dishwasher safe feature
    executive is for those that like non-stick, and are fine with the dupont autograph 2 teflon coating
    the ceramic is for new cooks, those opposed to teflon but want easy release and clean up, and/or are into "fashion"cookware.

    Knowing how, why, what, and who cooks in the kitchen will help you taylor the purchase of each customer to meet their individual needs.

    I highly recommend you make every effort to attend your Sept. team meeting. The meeting will be a training on this subject. For now, sell August!
     
    Aug 6, 2012
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  11. msmileyface

    msmileyface Member

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    Here is a tidbit- I CAN NOT use non-stick because I own a parrot. Non stick coating like teflon can kill a bird in the blink of an eye with no warning signs. Of course this only really happens if you turn the temp up too high- 400 or above is dangerous for birds. But if you are a dodo brain at times like me and walk away and leave a pan on for too long on the stone- voila- major problem. So this is a DEFINITE must have for anyone who owns a bird.
     
    Aug 6, 2012
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  12. trps

    trps Advanced Member Silver Member

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    Is it dishwasher safe? That would be the selling point.
     
    Aug 6, 2012
    #12
  13. Brenda.the.chef

    Brenda.the.chef Advanced Member Gold Member

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    "Cheap, to me is a quality issue"

    Please say "It's less expensive" than our top of the line cookware. They are great starter pieces. Lightweight, easy to clean and keep "displayable" clean. It's what Rachael Ray uses. I, too wish it had more than a 3 year warranty.
     
  14. Tracy99

    Tracy99 Member Gold Member

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    No handwash. Lids are dishwasher safe
     
    Aug 6, 2012
    #14
  15. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

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    I have had several customers ask if I had this type of cookware. These are people who are very concious of problems with Tefflon and its effect on their health.

    I agree that we should play up the benefit of the ceramic coating without making it sound like the executive cookware is poison. And I agree that it should have the same guarantee as the other cookware.
     
  16. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

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    I have heard some people dismiss it as junk, saying it doesn't stick. I have heard other people say they love theirs. My friend says that nothing sticks in her cast iron when SHE cooks it, but everything sticks for her husband because he doesn't heat it properly. We need to be able to educate our customers on how to use it properly so they get the non-stick benefits.
     
  17. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    I will say something like:
    "We now have three different cookware lines - something for everyone! If you are like me and love non-stick cookware you will love our executive line. Even the outside of the pans are non-stick for easy clean up. If you love the look of Stainless, ours is amazing! It has a coating to help reduce sticking and can even be used under a broiler. Both of those sets have lifetime warranites. And now we have a brand new line! If you have been noticing the cool new ceramic cookware that has been coming out you can now get our top of the line version. It is easy release like our non-stick executive, is much lighter than our other cookware, very trendy, affordable and is easy clean up. It is guaranteed for 3 years. All three of our cookware lines are save to use in the oven. So which line meets your needs, which can you see in your kitchen? Buy a starter piece today and book a show to get more at 50% off!"
     
    Aug 6, 2012
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    1 person likes this.
  18. Brenda.the.chef

    Brenda.the.chef Advanced Member Gold Member

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    I also think a key selling point is that it is open stock. The other lines are not in the "traditional" pieces of everyday cookware. I can't wait to receive my saute pan to see how awesome it is and then I'll have more to say about the quality.
     
    1 person likes this.
  19. chefsteph07

    chefsteph07 Legacy Member

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    I am super excited for this cookware! I am always in awe when I see it advertised on QVC...I cannot wait to get my hands on the piece that we earned for free and I am already going to find a way to get the covered skillet for myself!
     
    Aug 6, 2012
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  20. kcmckay

    kcmckay Advanced Member Gold Member

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    I'm excited I earned teh 8" so I can see what it's all about. What should I cook in it though? Or just use it in place of my executive since that's what I'd probably use it for if I didn't have the executive?

    I don't know much about and sadly even though I went to school for hotel/restaurant management and had to take culinary classes, before PC I didn't know your cookware was suited to your cooking style.

    I had a stainless set from kitchenaid that I registered for on my wedding registry because I like the look of stainless! Then I found out how wrong I was on what to have! LOL :p:blushing: I do use both now that I understand what's good for what, and now I'll learn if this new line is more suited towards me or not.
     
    Aug 6, 2012
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  21. babywings76

    babywings76 Legend Member Gold Member

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    I'm going to start off by doing omelettes and garlic biscuit bites.
     
    Aug 6, 2012
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  22. jcsmilez

    jcsmilez Advanced Member Gold Member

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    Thanks for sharing those links. Wow, the Cook's Illustrated article is a painful read and doesn't make me very optimistic about ceramic cookware. I'll just market it as another alternative, just like I did with the cutlery when we had three different knife options.

    As far as being less expensive, the complete ceramic set ($380 altogether) can be best compared to the 7 piece nonstick plus the 8" saute pan ($525 altogether new prices). Unless your customer is really going to buy the pans one at a time, financially they'd be better off getting the set at half price by hosting a show ($262.50), then they can also enjoy the lifetime guarantee. I will encourage my budget conscious customers in this direction unless they can really only buy one at a time or express concern over the teflon material.
     
    Aug 6, 2012
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  23. marystell1

    marystell1 Member

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    Read both articles as well. Doesn't exactly encourage me to push the ceramic. However, I have one customer who doesn't even cook in a microwave so this may be right up her alley!
     
    Aug 6, 2012
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  24. Oracle

    Oracle Member

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    Here's our product info on the New Ceramic Cookware
     

    Attached Files:

    Aug 6, 2012
    #25
  25. esavvymom

    esavvymom Legend Member Staff Member

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    So is it safe to say that the things I'd use my non-stick Executive 12" skillet...I could use the 11" white ceramic skillet for? I know it's an 1" smaller, but looks just as deep. (I haven't read through everything yet...still working on it).

    I noticed it was part of the September Host special. I have a show this week, and I was going to feature the Skillet Lasagna recipe for Busy Moms....and wanted to make sure if I said you can get "this skillet for $91, or an all new ceramic skillet for $40 when you host your own show next month!" (or something like it.)
     
    Aug 6, 2012
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  26. lkhartmann

    lkhartmann Member Gold Member

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    Made in China... Is anyone else concerned with so many of our products being made in China with all the controversy about the lead in their products?
     
    Aug 7, 2012
    #27
  27. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    Pampered Chef tests everything when it gets here. If you remember that's why the first holiday plates were stop sell for so long when they first came out. There was lead or something in them that was beyond what CA accepts - their restrictions are higher than the US so we use that standard.
     
    Aug 7, 2012
    #28
  28. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

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    You have to have a $650 show to be eligible for anything other than an 8 inch skillet. I'd be reluctant to push the larger sizes. Some hosts feel "entitled."
     
  29. chefliz

    chefliz Member Gold Member

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    Chefsteph07, sometimes I get selling tips from those on QVC...what did they have to say about it??? (I once heard that we are basically kind of doing what they do and I think it's true) Now I might have to look for it! LOL
     
    Aug 7, 2012
    #30
  30. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    They can also choose the 10" saute pan with a lower $$ show. I always show a flyer/point out the levels so they see what the rules are.
     
    Aug 7, 2012
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  31. wadesgirl

    wadesgirl Legend Member Gold Member

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    Get them excited about the larger sizes and they will work to have their show over $650! It's all how you present it.
     
    Aug 7, 2012
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  32. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    Right. If that are thinking "I'll never get that" then host coach even more. Help them brainstorm on who and how to invite. Concentrate on the party part of it, the girls night out or couple's event. Remind them it's a numbers game. If they say their friends don't have money tell them all the more reason to invite a lot of people. People will buy but those that just can't will feel more comfortable and less stressed to buy if there are more people there.
     
    Aug 7, 2012
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  33. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    So I was reading that article. It mentioned a deep cleaning method but I don't see what that is. Does anyone know?
     
    Aug 7, 2012
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  34. Nanisu

    Nanisu Veteran Member Gold Member

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    I think it will have a definite market with the older crowd that have dexterity issues and those who would like their kids to learn to cook.

    Just a side note, our non stick never has been teflon coated. Anodizing (as in anodized aluminum) is a PROCESS not a coating. So the whole teflon argument is out the window, even for those with birds.
     
    Aug 7, 2012
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  35. msmileyface

    msmileyface Member

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    Oh my goodness, I never realized that about the anondized cookware.. oops. Thank you for that info!
     
    Aug 7, 2012
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  36. KateInTheKitchen

    KateInTheKitchen Member Gold Member

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    Though admittedly, people would have to ask. Before I sold PC, I bought a full set of stainless steel cookware – and I had just assumed the nonstick was teflon coated and wouldn't have understood the difference anyway.
     
  37. babywings76

    babywings76 Legend Member Gold Member

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    Ours is anodized, but it also has the Autograph 2 Dupont Nonstick Finish on it, that's what the label and our catalog states. So it is still an issue for birds if left on the stove too long and it were to reach the dangerous temp. levels.
     
    Aug 7, 2012
    #38
  38. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    To get to those temperatures the kitchen would have to be on fire.
     
    Last edited: Aug 7, 2012
    Aug 7, 2012
    #39
  39. KateInTheKitchen

    KateInTheKitchen Member Gold Member

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