Cookware for Power Cooking Shows

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Discussion Overview

The thread discusses the cookware needs for power cooking shows among Pampered Chef consultants, particularly focusing on the suitability of different skillet sizes and borrowing options for equipment.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about not having the necessary cookware for power cooking shows, specifically needing a 10-12" skillet.
  • Another participant shares their experience of borrowing a skillet from their director for shows, suggesting this as a potential solution.
  • Several users mention that a 10" saute pan may not be sufficient due to its smaller cooking surface compared to the required skillets.
  • One participant notes that using a 12" skillet allows for cooking larger quantities, which is beneficial for power cooking shows.
  • Another participant agrees that the 12" skillet is more versatile and suitable for various recipes during shows.
  • Some participants suggest hosting a show to obtain cookware at a discount, while others express challenges with their schedules and finances.
  • One participant mentions the possibility of using a host's cookware if they have the necessary pan.
  • Several participants discuss alternatives like the microcooker for cooking ground beef, indicating it may be a more affordable option.
  • One participant raises a question about the grill pan's suitability for power cooking shows, with others suggesting the skillet is a better investment.

Areas of Agreement / Disagreement

There is no clear consensus on the necessity of the 10-12" skillets, as some participants advocate for the 12" skillet while others suggest alternatives or borrowing options. Views differ on the best approach to acquiring the necessary cookware.

Contextual Notes

Participants share personal experiences and suggestions based on their own situations as new consultants navigating the challenges of equipment needs for cooking shows.

Who May Find This Useful

New consultants looking for insights on cookware options and strategies for hosting power cooking shows may find this discussion relevant.

elizabethfox
elizabethfox
Gold Member
Messages
857
I am a fairly new consultant, and I have NO cookware other than the 8" saute pan that came in my kit. I noticed for the power cooking show you need a skillet 10-12". Right now that is just WAY to much for me to spend. I noticed the 10 inch saute pan is a little cheaper...would that work or do you have to have the 10-12" skillets?? I really would like to be able to offer this type of show, but I can't if I don't have the right equipment!
 
I 'm really new, myself. My director is letting me borrow hers for the shows I need it for - ask yours! The saute pan would not work, I would not think. The skillets have larger cooking surfaces, and hold more volume (for example in the professional cookware the 12" skillet holds 5 qts, the 12" stirfry just 3.5 qts, and a saute would hold even less). Could you maybe host your own Feb show and get a skillet/lid with the 60% items? A little work to pull together a few "individual" orders as a catalog show and you can get both pieces for less than that 10" saute!
 
See if it is possible to borrow one from your director or clustermates that has one. Another way - is have a show for yourself this month (2 items at 60% off) and get the skillet at 60% off.
 
Hee hee, jinx Sharisse! Great minds think alike :)
 
You could also brown 2#s ahead of time, using the host's cookware, then brown the remaining 1# there with the guests, using your small saute pan. It's full, but it will work!

The meat you browned ahead of time can be used to go into the ones you are going to "save" and put into the hosts freezer, since they will be cooled down and won't melt the plastic freezer bags at that point!
 
Thanks Kelly...that is a great idea, I was having the same dilemma as the original post....I really like the idea of cooking 2 pounds ahead of time
 
I made the meat this week at home, and the 12" skillet was just the right size. If I had tried to use the 10", there would have been meat and onions all over my stove. :rolleyes:

So even though it's more $ than the 10", I highly recommend getting a 12" skillet. You'll also be able to use it at shows for skillet cakes, so it's definitely NOT a one-trick pony. If you can, put together a consultant as host show this month (as mentioned above) to get it 60% off.



ETA: forgot word "not," oops.
 
Last edited:
I agree with Ann. Even though I have both the 10" and 12" skillets, I bring the 12" to my power cooking shows.
 
It's three pounds of hamburger so the 12" skillet gets a work out with that much. I agree that you should try to throw together your own catalog show and get it at 60% off this month. It's a great skillet.
 
  • Thread starter
  • #10
KateD said:
I 'm really new, myself. My director is letting me borrow hers for the shows I need it for - ask yours!

Could you maybe host your own Feb show and get a skillet/lid with the 60% items? A little work to pull together a few "individual" orders as a catalog show and you can get both pieces for less than that 10" saute!
Click to expand...


My director lives about and hour and a half from me, and I am not going to drive that far just to pick up a pan!

I thought about doing a show this month, but it just is not going to work out. My schedule is WAY to busy as it is.

I get a KE this month, and get 40% off, but it still is too much for me to buy the 12" executive the way our finances are right now. Especially since I had to place a supply order and sample order already and spent way to much on those orders! Also I hate having to pay seperate shipping on the different types of orders. It certainly adds up!! So i guess I will just have to wait to offer the power cooking show until I can afford a pan...thanks for all the ideas though ladies!
 
If you have a host who already has the 12" pan, and they want a Power Cooking show, you can always use their pan.
 
I wanted to mention too...if you *DO* end up getting one pan for use at your shows, I agree with the others on this thread, the family size executive skillet is the one to get!
 
Do you have the large microcooker? I do 2lbs of ground beef in mine all the time. I love being able to leave on the cover and drain the grease. You can still use the mix n chop as well
 
  • Thread starter
  • #14
etteluap70PC said:
Do you have the large microcooker? I do 2lbs of ground beef in mine all the time. I love being able to leave on the cover and drain the grease. You can still use the mix n chop as well
Click to expand...

Nope I only have the small microcooker....but getting the microcooker would be cheaper than getting the skillet right now!
 
Maybe you could get a Rice Cooker...it's a bit larger, so I think you could probably do more meat in it. Except that you wouldn't be able to drain it as "cool-like" as in the Micro-Cooker!

Also, maybe, since your director is so far away, you could find another Consultant to borrow the skillet from on occasion. There's no "rule" that you can only borrow from your director, you know!! lol Are you in a hospitality cluster? Perhaps someone there would help you out!

Good luck!

Paula
 
Has anyone used the 11" Grill pan for power cooking shows. I have PC $'s to spend, but not enough to get grill pan (for 20 min ribs) and 12" Skillet. What would you do?
 
I would get the skillet. Much more versatile for use at shows. I don't think the ribs are enough of a WOW show recipe to get the grill pan just for that.
 
DebbieJ said:
I would get the skillet. Much more versatile for use at shows. I don't think the ribs are enough of a WOW show recipe to get the grill pan just for that.
Click to expand...

Completely agree!
 
One of the reasons the 12" is so good for power cooking is you can easily do 5lbs of ground meat. that give you 4-5 meals! Also I use my 12" all the time. It is very versatile!!!

Think of the 12" skillet as an investment. You will not regret getting it!
 
I guess I could always get the grill press for now :)
 
Cookin Kristen said:
I guess I could always get the grill press for now :)
Click to expand...
You can't use the grill press in the 12" skillet. The corners scratch the sides of the pan. The press only works with the grill pan and griddles.
 
awww thank you so much for letting me know that ChefAnn! I would have been mad :mad:
 
I had a workshop with some HO test kitchen people the conference that the pres came out, and one of the presenters mentioned that she ruined her 12" skillet using the press in it.
 

Frequently Asked Questions

What is Power Cooking and how does it relate to Pampered Chef cookware?

Power Cooking is a method of meal preparation that focuses on cooking multiple meals in one session, maximizing efficiency and minimizing time spent in the kitchen. Pampered Chef cookware is designed to support this method by providing high-quality, versatile tools that can handle various cooking techniques, making it easier to prepare multiple dishes simultaneously.

What types of cookware are best for Power Cooking shows?

For Power Cooking shows, it's best to use versatile cookware such as large pots, skillets, and baking sheets. Pampered Chef's Stoneware, Nonstick Cookware, and Stainless Steel Cookware are excellent options as they can be used for a variety of recipes and are durable enough for repeated use during cooking demonstrations.

How can I demonstrate the effectiveness of Pampered Chef cookware during a Power Cooking show?

To demonstrate the effectiveness of Pampered Chef cookware, showcase its unique features such as even heat distribution, nonstick surfaces, and easy cleanup. Prepare a few quick recipes that highlight these benefits, and engage your audience by inviting them to ask questions or share their cooking experiences.

Can I use my existing cookware for Power Cooking shows, or do I need to buy Pampered Chef products?

While you can use your existing cookware for Power Cooking shows, using Pampered Chef products can enhance the demonstration experience. The quality and design of Pampered Chef cookware can help you achieve better results and showcase the brand's benefits more effectively, making it easier to engage your audience and encourage sales.

What are some tips for organizing a successful Power Cooking show using cookware?

To organize a successful Power Cooking show, plan your menu in advance and choose recipes that can be prepared in a short amount of time. Set up your cooking space efficiently, ensuring all necessary tools and ingredients are within reach. Engage your audience by explaining the benefits of each piece of cookware you use, and encourage participation by allowing guests to help with simple tasks.

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