Ice Cube Demo Trick on the 8 Inch Saute Pan

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Discussion Overview

This thread discusses the ice cube demonstration using the 8-inch sauté pan, with participants sharing their personal experiences and techniques for showcasing the cookware's features during cooking shows.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using the ice cube to demonstrate how quickly it melts in the sauté pan, highlighting the pan's heat conductivity.
  • Another participant shares their experience of having guests feel how cold the pan gets with the ice cube, suggesting that this illustrates how heat will also transfer quickly.
  • Several users mention that the demonstration is impressive due to the pan's ability to heat evenly and quickly.
  • One participant describes comparing the melting speed of an ice cube in the sauté pan versus a measuring cup, noting that the pan's sides remain cool.
  • Another participant shares a humorous anecdote about a guest using the ice cube inappropriately during a demonstration, which added a memorable moment to their show.
  • Some participants discuss using the demonstration to explain the benefits of the cookware's construction and its effectiveness in thawing frozen meat quickly.
  • One participant mentions incorporating a visual demonstration from a video that includes the ice cube trick, further emphasizing its effectiveness.

Areas of Agreement / Disagreement

Views differ on the exact phrasing and techniques to use during the demonstration, but there is a general consensus on the effectiveness of the ice cube trick in showcasing the sauté pan's features.

Contextual Notes

Participants share various methods and personal anecdotes related to the ice cube demonstration, reflecting their individual styles and experiences in presenting the cookware during shows.

Who May Find This Useful

Consultants looking for creative ways to demonstrate cookware features during cooking shows may find the shared experiences and techniques beneficial.

ChefJoyJ
ChefJoyJ
Messages
1,034
I know I've seen it mentioned on this board, but I can't find it anywhere (and I'm too tired to keep looking...:indif: ) I know you can put an ice cube in the 8 inch excutive saute pan and it melts quickly and shows off some great features... but what do you say about it??

I've got a show tomorrow night making a skillet cake and while it's in the oven, I want to do the ice cube thingy to show off the cookware (using my saute pan).

Help me know what to say!! :o
 
I believe part of it is to have guests feel how cold the pan gets with the ice cube in it and how quickly it happen. Also the reasoning is "if cold can go through it that quickly and evenly imagine how heat will do" That's all I remember...I'm sure someone has the whole thing...*coughs* Chefann *cough cough* :D
 
Hmmm...don't know exact words but it is impressive. I think it's the fact that it's a good conductor and the pan heats quickly and evenly. Clear now, isn't it??
 
I put an ice cube in a measuring cup or something to compare that it does melt alot faster in the skillet. I pass it around to show them that the sides are as cool as the bottom which means that the whole pan is heating up just not where the heat (or ice in this case is). I also joke with them after they pass it around that the last person has to drink it! Usually gets a good laugh and a weird look from the last person.
 
  • Thread starter
  • #5
Kristina21 said:
I believe part of it is to have guests feel how cold the pan gets with the ice cube in it and how quickly it happen. Also the reasoning is "if cold can go through it that quickly and evenly imagine how heat will do"
That's all I remember...I'm sure someone has the whole thing...*coughs* Chefann *cough cough* :D
Click to expand...

Yep - little phrasings like that (or your "speil" if you have one, are exactly what I'm looking for! I have to admit I'm feeling kinda lazy today... :blushing:

lol on your chefann comment - I'm totally going to be checking in later to see if she has offered a pearl of wisom or perhaps a nugget or 2. :D

Keep your thoughts coming guys - help me sell some cookware!!! :chef:
 
I put 2-3 ice cubes in the saute pan. I direct people to look at the cookware pages in the cookbook. I discuss the 3 (soon to be 2) different lines. I particularly stress how evenly and consistently it heats. I explain that I have a way they can see this, but I joke since they don't want me passing around a hot pan, I'll show them with cold instead of hot. I let them know the pan was only at room temperature before I put the ice cubes in. Some people wait to put the ice cubes in until after someone feels it to ensure it hasn't been heated in any way. I explain that the whole line of pans conducts heat very well because of its heavy gauge aluminum construction. When you pass it around within a minute or two of putting it in the pan, people are amazed at how cool it's gotten. I also explain that you can thaw chicken breasts very fast by using this same concept. INstead of putting frozen chicken breasts out on the counter all day (unsafe!), you can lay them in the 12" skillet and they will thaw within 40 minutes or so just because of the pan being at room temperature. It really works!

Hope that helps! If you happen to have the smallest size executive saucepan from one of the sets, I think the ice cube demo works even better with this because you can REALLY feel how cool the pan gets all the way up the sides!!
 
Just have to hijack with a funny story about this...the pan got to the 3rd row of a show for me and the cube was half melted. A lady took it out and put it down the front of the shirt of the lady next to her.

There went that demo... ;)
 
Oh, and I put one cube in a prep bowl at the same time - the one in the pan melts 2-3 times as fast...
 
janetupnorth said:
Just have to hijack with a funny story about this...the pan got to the 3rd row of a show for me and the cube was half melted. A lady took it out and put it down the front of the shirt of the lady next to her.

There went that demo... ;)
Click to expand...

HA! thats great! I mean who's gonna forget that show? Not the woman that got ice cubed!!! *giggles to self*
 
It is also on the new video we should be getting in the mail this week!
 
I was just going to mention that, Allison! Jennifer Soto includes it in her segment (I haven't watched the others yet).
 
janetupnorth said:
Just have to hijack with a funny story about this...the pan got to the 3rd row of a show for me and the cube was half melted. A lady took it out and put it down the front of the shirt of the lady next to her.

There went that demo... ;)
Click to expand...
I haven't had any sneaky guests like that yet!
 
In the video she puts an ice cube in the Exec saute and one int he Stainless saute and in a prep bowl. By the end of her talk the cubes in the two pans are melted. She pours the water over the unmelted cube in the prep bowl and then passes the pans around to they can see how cold they feel and talks about the even heat distribution that our pans give.

I think that is the same video that she talks bout defrosting the meat more quickly by putting it in a piece of cookware on the counter. I do that all the time and it really works!
 
I say a lot of what Becky says....esp about putting frozen meat in the pan to thaw. What I do that is a little different is...I take an old saute pan with the teflon scratched off on it from my days before pampered chef. I explain the differences....sprayed on teflon vs. baked on autograph coating...how teflon is dangerous if it is scratched etc.
I then put an ice cube in the crappy pan while talking about the different cookware lines. I do this to give the crappy pan a head start.
then I put an ice cube in the exec saute and continue to talk about conduction of heat etc. As I'm walking around letting people touch the pan, the exec ice always melts first and I explain why. Then I finish up by putting the crappy pan ice in the exec pan to finish it off. Everyone always loves this.
 
riggs62 said:
I say a lot of what Becky says....esp about putting frozen meat in the pan to thaw. What I do that is a little different is...I take an old saute pan with the teflon scratched off on it from my days before pampered chef. I explain the differences....sprayed on teflon vs. baked on autograph coating...how teflon is dangerous if it is scratched etc.
I then put an ice cube in the crappy pan while talking about the different cookware lines. I do this to give the crappy pan a head start.
then I put an ice cube in the exec saute and continue to talk about conduction of heat etc. As I'm walking around letting people touch the pan, the exec ice always melts first and I explain why. Then I finish up by putting the crappy pan ice in the exec pan to finish it off. Everyone always loves this.
Click to expand...

I was going to do the same thing but realized that I threw out all my crappy pans when DH and I moved in together!
 

Frequently Asked Questions

What is the Ice Cube Demo Trick using the 8 Inch Saute Pan?

The Ice Cube Demo Trick is a fun and engaging demonstration that showcases the non-stick properties and even heat distribution of the 8 Inch Saute Pan. During the demo, ice cubes are placed in the pan, and as the pan heats up, the ice cubes melt at different rates, illustrating how the pan conducts heat effectively.

How do I perform the Ice Cube Demo Trick?

To perform the Ice Cube Demo Trick, start by preheating the 8 Inch Saute Pan on medium heat. Once the pan is warm, place several ice cubes in the center of the pan. Observe how the ice cubes melt at different rates, which highlights the pan's ability to distribute heat evenly. You can also discuss the benefits of using the pan while the demo is in progress.

What should I do if the ice cubes melt too quickly?

If the ice cubes melt too quickly, it may indicate that the pan is too hot. To remedy this, simply lower the heat and allow the pan to cool slightly before adding the ice cubes again. This will help demonstrate the pan's heat retention and distribution more effectively.

Can I use this demo to highlight other features of the 8 Inch Saute Pan?

Absolutely! While performing the Ice Cube Demo Trick, you can also discuss other features of the 8 Inch Saute Pan, such as its durable non-stick coating, the ability to use it on various heat sources, and its dishwasher-safe design. This will provide a comprehensive overview of the product while engaging your audience.

Is the Ice Cube Demo Trick suitable for all audiences?

The Ice Cube Demo Trick is generally suitable for all audiences, including cooking enthusiasts and potential customers. However, it's important to ensure that the demonstration is conducted safely and that participants are aware of the hot surface. Always supervise the demo, especially if children are present, to ensure a safe and enjoyable experience.

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