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Cookware w/ ice cube


Aug 5, 2005
I just invested in the small saute pan, not only for myself but hopefully to increase sales on cookware.
I think I remember reading on here about placing a ice cube in the pan and passing it around the room.
Could someone please explain the details for me??
Thank You


Veteran Member
May 20, 2005
Well the idea here is to show how evenly the pan heats and in this case cools, you would put an ice cube in the pan and one in something else to show how fast the cube melts in the pan because it conducts heat on its own, you should pass the pan around before and after to show the pan isn't heated up in the beginning and after you add the ice cube pass it around to show that the sides of the pan are cool also and the ice cube is just in the bottom. You can do the same with an ice cube in the ice cream dipper.


Legacy Member
May 6, 2005
I have one of the smaller sauce pans and I do this demo with that instead only because it shows even better how evenly it distributes the coolness....ALL the way up the "walls" of the sauce pan. This demo is great with the small saute pan too. Or you could try those quick garlic bites and the recipe is probably around here somewhere, but they talk about it on that How to Sell Our Collections CD that we got at the start of the new season. I want to try that at my next show!


Gold Member
Aug 11, 2005
I've listened to the collections CD 3 dozen times by now, and have done the ice trick many times, always get oohs and ahhs, but no takers on actually buying the cookware yet.

The idea is that you put a piece or two of ice in the small saute pan. Wait maybe a minute or two. Then say, our cookware is made of hard-anodized aluminum, which means it's an excellent conductor of heat. I'm passing around our small saute pan with an ice cube in it which is quickly melting. You can see just how evenly our pans heat and cool (if i passed around a pot of boiling water, you wouldn't be so thrilled:) and your water will even take a bit less time to come to a boil in our pans because the sides of our pans are the same temperature as the bottom.

I usually add something about with my old pans having to move the pieces of chicken around so that the chicken on the left side of the pan got as cooked as the right, etc.

HTH :)