Chefgirl2
Gold Member
- 992
I am a burner. I never remember to set the timer or to stir near as much as I should. That is why I love the Executive cookware. I can make anything and it will turn out great! Every once in awhile I have to toss a dish, but that's okay because I am not tossing the pan.
At my last show I was grilling chicken when the hostess asked if we could do some in the Stainless saute pan. Well...I spritzed some oil in the pan, preheated it for a few minutes (like I do my grillpan) and added the chicken. The hostess was cooking it for me as I was doing the rest of the demo. The next thing I know is the Stainless pan is ruined! The part where the meat sat was okay, but everywhere else is charred. It will not come clean!! Not even with Dawn desolve!
Pampered Chef is replacing it, but I really want to learn how to use this properly. Any suggestions?
At my last show I was grilling chicken when the hostess asked if we could do some in the Stainless saute pan. Well...I spritzed some oil in the pan, preheated it for a few minutes (like I do my grillpan) and added the chicken. The hostess was cooking it for me as I was doing the rest of the demo. The next thing I know is the Stainless pan is ruined! The part where the meat sat was okay, but everywhere else is charred. It will not come clean!! Not even with Dawn desolve!
Pampered Chef is replacing it, but I really want to learn how to use this properly. Any suggestions?