How Would the Everyday Pan Differ from a Skillet?

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Discussion Overview

The thread centers around participants sharing their wishes and ideas for new Pampered Chef products, particularly focusing on stoneware and other kitchen items. Various suggestions and personal experiences regarding desired products are shared, reflecting a range of preferences and needs within the community.

Discussion Character

  • Opinion-based
  • Anecdotal

Main Points Raised

  • One participant expresses excitement about potential new stoneware pieces, referencing a recent Newswire announcement.
  • Another participant hopes for a replacement for the Chillzane bowls, suggesting an expansion of the Cool & Serve line.
  • Several users mention a desire for a small stoneware piece to keep brown sugar moist, with one participant sharing their current method of using bread for this purpose.
  • One participant suggests mini trifle bowls for individual servings, while another expresses a wish for more items in the Cool & Serve line for summer.
  • Another participant desires a canister set and more sizes in leak-proof containers, emphasizing the appeal of stoneware.
  • One participant mentions the need for a larger small bar pan, citing the increasing size of toaster ovens.
  • Several users discuss the need for a baking rack to raise meats, with differing opinions on the use of existing cooling racks.
  • One participant expresses concern about the potential influx of pantry items, noting that they do not sell many BBQ or dessert sauces.
  • Another participant shares their experience of wanting a nice cookbook stand, which they have been requesting for years.
  • One participant reflects on the cost-effectiveness of pantry items and the desire for open-stock cookware pieces.
  • Several users express a general sentiment of having enough gadgets and tools, with one participant mentioning limited cupboard space after a recent move.
  • Another participant mentions the anticipation of 46 new items being introduced, with no restyles this season.
  • One participant shares their recent purchase of a non-Pampered Chef kitchen item, humorously suggesting that it might lead to a similar product being offered by Pampered Chef.
  • Another participant expresses a desire for a butter dish with measurement markings for easier use.

Areas of Agreement / Disagreement

Views differ significantly among participants regarding the types of products they wish to see, with no clear consensus emerging on specific items or categories.

Contextual Notes

The discussion reflects a variety of personal experiences and preferences related to kitchen products, particularly within the context of Pampered Chef offerings. Participants share their thoughts based on their own needs and past experiences with products.

Who May Find This Useful

Consultants and community members interested in product development and trends within the Pampered Chef line may find the shared insights and suggestions relevant.

babywings76 said:
That's a neat idea, but the only problem I see with it is that 1/2 of the country has sticks of butter and the other 1/2 use cubes. I don't understand why manufactures do that, but it's just weird. I grew up with sticks of butter and have a Corelle butter dish and it's nice, but when we lived in other states that use cubes of butter, they didn't fit the dish well. So weird...
Click to expand...

Never realized that it was commercially sold as anything other than sticks.

Just this past week at a local dairy I noticed they sell homemade butter and thought about getting some - but it is in huge blocks (maybe the size of 3-4 sticks across). I use a "butter boat" and it is sized for 1 stick and figured I would have to cut it down to fit if I decided to buy some. I just switched to using butter (rather than margarine) for things other than baking and love that I can have soft butter.
 
  • Thread starter
  • #32
A thought just came to me. i wonder if there's going to be more ceramic cookware added.....eek!
 
DebPC said:
A thought just came to me. i wonder if there's going to be more ceramic cookware added.....eek!
Click to expand...

I wouldn't be surprised. I don't mind it - but I have only used it a few times. I will always grab my Exec or Stainless first.

DH just asked me last week to remove the ceramic pieces from the drawer! He says he doesn't like them. But, then again, we are used to using the Exec and Stainless. I guess if I was only comparing them to "regular" pans, they might be great. But we are used to using our awesome Exec/Stainless cookware.
 
I wish they would come out with an Exec 10" Everyday Pan. The ones with the small handles on both sides.
 
kam said:
I wouldn't be surprised. I don't mind it - but I have only used it a few times. I will always grab my Exec or Stainless first.

DH just asked me last week to remove the ceramic pieces from the drawer! He says he doesn't like them. But, then again, we are used to using the Exec and Stainless. I guess if I was only comparing them to "regular" pans, they might be great. But we are used to using our awesome Exec/Stainless cookware.
Click to expand...

From the time the ceramic came out I have had it front and center, easier to get out than the other cookware (I have all 3 sets). I wanted both of us to use it a lot so I could talk about it from experience. We both love it as much as the other sets. Personally I don't use the stainless much at all but I'm a non-stick cook.
 
It would be nice to have covers for the square and rectangle baking pans...
 
DebPC said:
Part of the country uses cubes of butter??? Never knew this- I've always lived in Wisconsin.
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even the shapes of the sticks of butter range from coast to coast.
 
I'm hoping that the executive cookware goes open stock! PLEASE... No More Ceramic Cookware! I hate the stuff, and it's not worth what you pay for it, and only get a 3 year warranty.

Maybe they'll come up with cute table coverings with matching napkins.
 
It would be kind of nice to carry a couple of kitchen aprons (men/women varieties).
 
kam said:
I wish they would come out with an Exec 10" Everyday Pan. The ones with the small handles on both sides.
Click to expand...

There is a 10" saute pan and a 10" skillet - how would the "everyday" pan be different - sort of like an au gratin dish and oval shaped?
 
I'm thinking one person on here may be happy. All I'm saying! :)
 
scottcooks said:
There is a 10" saute pan and a 10" skillet - how would the "everyday" pan be different - sort of like an au gratin dish and oval shaped?
Click to expand...

It has small closed handles on each side rather than 1 long one. I guess it's goofy, but I like the smaller handles better. My wish is for an Executive 10" everyday pan since we can only get the 10" skillet in the 7 piece set.

Here is a picture of a stainless one:
 

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Frequently Asked Questions

What is the primary difference in design between the Everyday Pan and a skillet?

The Everyday Pan typically has higher sides and a wider base compared to a skillet, which usually has lower sides and a more shallow design. This allows the Everyday Pan to accommodate larger quantities of food and is ideal for dishes that require more volume, such as casseroles or stir-fries.

Can the Everyday Pan be used for the same cooking methods as a skillet?

Yes, the Everyday Pan can be used for many of the same cooking methods as a skillet, including sautéing, frying, and baking. However, its higher sides make it more versatile for recipes that involve simmering or baking, where splatter or overflow might occur.

Is the heat distribution different between the Everyday Pan and a skillet?

Both the Everyday Pan and skillet are designed for even heat distribution, but the Everyday Pan may retain heat differently due to its construction and depth. This can affect cooking times and the way food cooks, especially for larger batches.

Which pan is better for making sauces or gravies?

The Everyday Pan is generally better for making sauces or gravies because of its higher sides, which help contain splatters and allow for more liquid to be cooked down without spilling over. The larger surface area also provides more space for reducing sauces.

Are there any specific recipes that are better suited for the Everyday Pan compared to a skillet?

Yes, recipes that require larger quantities or more liquid, such as casseroles, pasta dishes, or one-pan meals, are better suited for the Everyday Pan. In contrast, a skillet is more ideal for quick-cooking items like eggs, pancakes, or smaller portions of stir-fry.

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