Cooking with Different Pans: What Does It Mean?

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Discussion Overview

This thread explores the use of different pans in cooking, particularly focusing on the ice cube demonstration and its implications for heat distribution and thawing meat. Participants share their experiences and opinions regarding the effectiveness and perception of this demonstration.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses confusion about the ice cube demonstration and its purpose, particularly regarding thawing meat.
  • Another participant shares their experience of finding the demonstration gimmicky, noting that their non-Pampered Chef cookware performs similarly.
  • Several users mention that the ice cube demonstration is impressive and helps showcase the cookware's ability to distribute heat evenly.
  • One participant highlights the importance of even cooling in preventing cold spots while cooking, emphasizing the demonstration's role in illustrating this feature.
  • Another participant recounts a situation where the demonstration did not go as planned during an outdoor show but still managed to convey the cookware's qualities.
  • Some participants discuss the safety of thawing meat, with differing views on the effectiveness of using a pan versus traditional methods.
  • One participant notes that the ice melts faster on quality cookware compared to cheaper alternatives, while others argue that comparisons with non-pan materials like glass are unfair.
  • Several participants suggest that passing the pans around during the demonstration may enhance the audience's engagement and understanding.

Areas of Agreement / Disagreement

Views differ on the effectiveness and necessity of the ice cube demonstration, with some participants finding it valuable while others consider it unnecessary or gimmicky. There is no clear consensus on the best method for thawing meat.

Contextual Notes

Participants share personal experiences from cooking shows and demonstrations, reflecting a range of opinions on cookware performance and audience engagement strategies.

Who May Find This Useful

Consultants looking to enhance their presentation techniques and understanding of cookware demonstrations may find the shared experiences and insights beneficial.

pamperedcntrycookin
pamperedcntrycookin
Messages
8
I heard about this at conference and being a newbie to PC i am totally confused.
It was something about placing an ice cube in the stainless and nonstick pan and then one in stoneware. what does this do and what does it tell us? Also is it true you can thaw meat faster sitting it in a pan then on the counter. Thanks for your patience :blushing:
 
You can watch someone do this demo on the Cooking Shows in Action DVD (they have the clips viewable on CC) I personally don't like doing it because I have cookware that's not PC and it does the same thing, I felt like it was a bit gimmicky. But others swear by it. As far as thawing meat that way, I know some people do that, but I thought it wasn't safe food handling to thaw food at room temperature. (Best if it's microwave or in the fridge) But I'm not an expert, I can be totally wrong on all accounts. :blushing:
 
babywings76 said:
You can watch someone do this demo on the Cooking Shows in Action DVD (they have the clips viewable on CC) I personally don't like doing it because I have cookware that's not PC and it does the same thing, I felt like it was a bit gimmicky. But others swear by it. As far as thawing meat that way, I know some people do that, but I thought it wasn't safe food handling to thaw food at room temperature. (Best if it's microwave or in the fridge) But I'm not an expert, I can be totally wrong on all accounts. :blushing:
Click to expand...

I'm with you. I did this demo ALL the time and it was very impressive, until a host's husband pulled out his non-PC frying pan and the ice melted at the same rate.
Thankfully he didn't do this during the show, but later after all the guests left.

However - to each his (or her) own!
 
I feel that our cookware is impressive on it's own, I don't need to do the ice trick to get ooh's and aah's. People can tell. They feel it, they know. And if they see it used at a show, that helps to convince them. I tell them PC looks at the best of the best out there and sees what they can do to be just as good or even make it better and then give a lifetime guarantee so you can buy with confidence. Seriously, I love it better than my Viking cookware, so many style pros that just win me over. :)
 
I don't do it so much for the fact that the ice is melting fast, but for the fact that the whole pan is evenly chilled. I purposely try to keep the cube in one corner as I do my talk. Then I wipe off the cookware and pass it around for everyone to feel how evenly cold it is and it will even distribute the heat while cooking. You no longer will have cold spots when frying your chicken.
 
pamperedcntrycookin said:
I heard about this at conference and being a newbie to PC i am totally confused.
It was something about placing an ice cube in the stainless and nonstick pan and then one in stoneware. what does this do and what does it tell us? Also is it true you can thaw meat faster sitting it in a pan then on the counter. Thanks for your patience :blushing:
Click to expand...


Janelle - It was very nice meeting you at NC on the bus ride to HO. Did your mom enjoy herself? Best of luck with your cookware demo. :D
 
As for the meat melting faster on our cookware than on a counter...it is true. Years ago there was an infomercial selling a meat defrosting pan that cut defrosting time. I was talking to someone at HO about it and they said the inventor Begged Pampered Chef to sell it. They said no because our Gen2 square griddle was virtually the same thing. It also was aluminum and when you have air flowing around it all frozen meat defrosted the same. I would tell my customers to sit their pan on a cooling rack if their microwave was busy!
 
The ice does melt faster on our cookware when compared to a cheap pan. So if someone already has some good quality cookware it probably won't be faster, but if you put an ice-cube on a thin, cheap pan there would be difference.

I have seen people do the demo comparing the ice melting on a PC pan to in a prep bowl, but that is not really a fair comparison - glass is an insulator not a conductor, so it will melt more slowly than any pan... Same goes with using stoneware, not a fair comparison.
 
Chefgirl2 said:
I don't do it so much for the fact that the ice is melting fast, but for the fact that the whole pan is evenly chilled. I purposely try to keep the cube in one corner as I do my talk. Then I wipe off the cookware and pass it around for everyone to feel how evenly cold it is and it will even distribute the heat while cooking. You no longer will have cold spots when frying your chicken.
Click to expand...

Exactly! It's not about melting, it's all about the conducting of heat (or in this case cold) evenly around the bottom AND sides of the pan.
 
chefjeanine said:
Exactly! It's not about melting, it's all about the conducting of heat (or in this case cold) evenly around the bottom AND sides of the pan.
Click to expand...

Yes, but the reason it melts so fast is because it conducts the heat from the air into the pan and into the ice. if the pan didn't conduct well, one little spot would be cold near the ice-cube, the rest would be room temperature, and the ice-cube wouldn't melt much once it had take the heat from the spot it was sitting on...
 
AnnieBee said:
Yes, but the reason it melts so fast is because it conducts the heat from the air into the pan and into the ice. if the pan didn't conduct well, one little spot would be cold near the ice-cube, the rest would be room temperature, and the ice-cube wouldn't melt much once it had take the heat from the spot it was sitting on...
Click to expand...

Sure, but what our guests understand is that the entire pan is cold. That means that there are no hot (or cold) spots when you are cooking. No places where one pancake or grilled cheese burns and another spot where they take forever to brown. They FEEL the pan and know it's cold all over.
 
Thanks for the take on the ice cube demo. I'll leave it in the corner of the pan and talk about even heating/cooling. I appreciate it! Still hadn't quite worked on that presentation.

As for defrosting meat on the counter or in a pan, you should either defrost it in the refrigerator, microwave or under running cool water. Just sitting out can lead to bacteria. I am sure it would defrost fast sitting in a pan, that doesn't mean we should do it. :-) The rules for food safety change a little each year. Differnt studies show different things. So, for those of us who grew up with mom thawing meat on the counter, we are just lucky. :-) Rather be safe than sorry.
 
Tried this at my show. Unfortunately, it was an outdoor show so it didn't make the pan cold! But I saved it by saying, "Normally, the whole pan gets cold, which just shows that you don't have any cold spots and it tranfers heat evenly." My host testified that the cookware is really good. (However, I didn't sell any.)
 
I did this at my last show and nobody was really impressed. Heck, only a couple of them came over and actually felt the pan!

Stephanie
 
smstrks said:
I did this at my last show and nobody was really impressed. Heck, only a couple of them came over and actually felt the pan!

Stephanie
Click to expand...

It might help to actually pass the pan around as the ice cube is melting, and let everyone feel and see it for themselves. Have another ice cube sitting in a prep bowl, so they can see the difference between the two.
 
Absolutely, you need to pass the pans around. I melt a cube in both the stainless and the executive saute pans and pass them both (after I throw out the water and give them a quick dry)
 
Well I did it at the end of the show and hardly anyone was paying attention at that point...it was a wild bunch of women let me tell you!! Plus, from what they all bought, it wasn't a crowd in the market for pans or that could afford them really....

Stephanie
 
Just quick couple of tid-bits on thawing meat...

#1:
If your meat is packaged the way you pull it out of the freezer to thaw, you are not introducing any NEW bacteria to it. Any bacteria it has been exposed to prior has most likely been killed by the cold. If not see #2.

#2:
There is not bacteria or food contaminate known to man that cannot be killed by cook at 160 degrees. Make sure your meat is cook at 160 degree for at least 5 minutes and you will have been sure to kill any bacteria that could possibly contaminate your food.


Oh and on the ice demo, I would not demo the ice on stone, just because it gives your guests a false since of security when they put a frozen item on the stone then toss it in the oven... this is a really quick way to break your stones. Been there done that :blushing:
 

Frequently Asked Questions

What does "cooking with different pans" mean?

"Cooking with different pans" refers to using various types of cookware, such as non-stick, stainless steel, cast iron, and ceramic, to prepare meals. Each type of pan has unique properties that can affect cooking times, flavors, and textures of the food.

Why is it important to use different pans for different recipes?

Using different pans for different recipes is important because each type of pan is designed for specific cooking methods. For instance, non-stick pans are great for delicate foods like eggs, while cast iron pans are ideal for searing meats. Using the right pan can enhance the cooking process and improve the final dish.

How do I choose the right pan for a specific dish?

To choose the right pan for a specific dish, consider the cooking method required (e.g., sautéing, baking, frying), the ingredients being used, and the desired outcome. For example, if you're baking a cake, a metal or glass baking pan is preferable, while a skillet is better for stir-frying vegetables.

Can I use one type of pan for all my cooking needs?

While it's possible to use one type of pan for many cooking needs, it may not yield the best results. Different pans are designed for different cooking techniques and can affect heat distribution, cooking time, and flavor. It's beneficial to have a variety of pans to optimize your cooking experience.

What are the benefits of using high-quality pans?

Using high-quality pans can lead to better cooking results, as they often provide even heat distribution, durability, and non-reactive surfaces. High-quality pans can also enhance the flavors of your food and make cooking and cleaning easier, ultimately improving your overall cooking experience.

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