Is the Executive Cookware really as easy to clean as they say?

[legacypc46]

Well, I did it! I just placed a personal order for the 12" Executive Skillet and Glass Lid! I decided that I really like the idea of selling the cookware and like the idea of the 12" being the "Try Me" piece. So, I want to be able to take it to shows.QUOTE]

You will love this pan Sandy! It's my 20 minutes to dinner pan. Just grab it, add a little oil for flavor, toss in whatever meat I'm cooking, then make a "pan sauce" in it afterwards, and voila, dinner is done (main course anyway) and there is no clean-up. (Technically, a true pan sauce can't be made in non-stick since there is nothing to deglaze...but I do it all the time anyway and no one here is complaining. :angel: )

 

[legacypc46]

Well, I did it! I just placed a personal order for the 12" Executive Skillet and Glass Lid! I decided that I really like the idea of selling the cookware and like the idea of the 12" being the "Try Me" piece. So, I want to be able to take it to shows.

You will love this pan Sandy! It's my 20 minutes to dinner pan. Just grab it, add a little oil for flavor, toss in whatever meat I'm cooking, then make a "pan sauce" in it afterwards, and voila, dinner is done (main course anyway) and there is no clean-up. (Technically, a true pan sauce can't be made in non-stick since there is nothing to deglaze...but I do it all the time anyway and no one here is complaining. )

 

[KellyTheChef]

Another thing to use to clean SS is baking soda. If stuff sticks to mine (I have brand X right now), I dump some baking soda in it, add water, then bring to a boil on the stove top. That will loosen it. Then you have to let it cool. I've used Pam on mine and never had a residue on the inside. I've had residue on the outside, and an SOS pad has taken care of that - though I'm sure Barkeepers Friend would be much friendlier

I've been debating on the Executive set or the Stainless Steel. I'm ready for non-stick again. But, does the stuff scratch up if you nest the pans inside one another in the cupboard?

Use and care card specifically says NOT to use steel wool or other harsh cleansing techniques...

I have pieces of "grip liner" in between each of my non-stick pans. You can also just use a piece of paper towel. I have ALWAYS done this with my non-stick pans (even cheap non-PC ones!) I would love to hear from someone who does NOT do this....how have your non-stick pans held up from storage?

 

[chefkristin]

Only because I earned the SS saute pan for free, is why I will bring it to shows. I love the professional and the executive! Non-stick is a lot less work. Your all right in saying the SS set is georgous but not fun at all to clean. I will bring it to explain the differences but I don't think I will ever use it at a show or at home for that matter. But...at least bring them to your shows because there is that % of people out there that prefer them.

 

[vtchef]

I have the Professional Cookware - I do stack mine on top of each other in a certain order - 12" Family Skillet with lid turned upside down, then Large Covered Skillet with lid turned upside down, then Small Saute Pan on top of that. My grill pan and pots I do not stack. Hope this makes sense.

 

[pamperedtracy]

My husband got me a pot rack a couple of years ago for Mother's Day, and hung it above our island.

I love that I can hang my Executive Set now, and I don't have to worry about digging pots and pans out of the cabinets. They don't get scratched.

They are a grab away. I bet the SS would look great hanging. Don't know
if I would use them as much as I do the Ex. Set.

My pot rack has been a lifesaver. I know those won't work in everyone's kitchen, but if you have room, get one.




Tracy

 

[dwyerkim]

My husband got me a pot rack a couple of years ago for Mother's Day, and hung it above our island.

I love that I can hang my Executive Set now, and I don't have to worry about digging pots and pans out of the cabinets. They don't get scratched.

They are a grab away. I bet the SS would look great hanging. Don't know
if I would use them as much as I do the Ex. Set.

My pot rack has been a lifesaver. I know those won't work in everyone's kitchen, but if you have room, get one.




Tracy

Do you hang your lids too? Did you realize that the lid handle will fit over the handle of the pans so you can hang them together? I just saw this at a cluster meeting and it was such an eye opener for me, I had never thought of that. We don't have a pot rack now but if/when we remodel our kitchen I definitely want to do one.

 

[KellyTheChef]

Do you hang your lids too? Did you realize that the lid handle will fit over the handle of the pans so you can hang them together? I just saw this at a cluster meeting and it was such an eye opener for me, I had never thought of that. We don't have a pot rack now but if/when we remodel our kitchen I definitely want to do one.

When I show our executive at a demo, I always get tons of Oooooo's and Aahhh's over that point! That is another great feature of the Executive line over the professional! Since the exec. came out, I mention the professional....but I SELL the executive! For the (small) price difference, I think the exec. is the better way to go!

I am in agreement with most folks on this thread. I will be taking my ss saute pan to shows so I can speak to those who WANT ss. But, I will be using the NON-STICK in my kitchen!

 

[pamperedbecky]

My husband got me a pot rack a couple of years ago for Mother's Day, and hung it above our island.

I love that I can hang my Executive Set now, and I don't have to worry about digging pots and pans out of the cabinets. They don't get scratched.

They are a grab away. I bet the SS would look great hanging. Don't know
if I would use them as much as I do the Ex. Set.

My pot rack has been a lifesaver. I know those won't work in everyone's kitchen, but if you have room, get one.




Tracy

I've never really wanted to have a hanging pot rack, but now I'm thinking I might. We have the room above our island, but I don't want it to cut down on the light in the kitchen. I know you can get some with lights built in, but I still don't think I'll like that as much as the recessed lighting we have over the island (and in the rest of the kitchen). I'm SERIOUSLY running out of room for my pans (I have both the Professional and Executive Sets). I have most of my 5 and 7 piece Exec. pans still in the box in the basement. And now with the SS, I will have no room. I already store some of the pans in my 2nd oven. I guess I'll wait and see how much of the SS I'll earn for free, then decide if we'll consider a hanging pot rack.

 

[ChefBeckyD]

Wow! Alot of response to my grumpiness!:grumpy:

Now - my response to everything. I was being a little grumpy - DH has been out of town, and I think I'm needing a break from my 3 yr old!
I used SS exclusively for 8 yrs before getting my first Professional cookware. (earned the small set a few yrs back during a promotion around Christmas time - I think it was based on the # of shows you held in Nov-Dec)

I had a "professional" set of SS - purchased from a restaurant supply store, so have had lots of experience cooking and cleaning SS. (Used it everyday in my Personal Chef business and at home) After earning most of the Executive set, I sold all of my SS in a garage sale - except for a 12" skillet w/ lid (deeper than the PC one) and a gigantic Stock Pot. I realized the importance of having one skillet that could stand up to a broiler, and also be able to produce "fond" for some recipes.

I don't think I will be using the 8" skillet - too small for anything I would usually want a SS skillet for. What I was complaining about last night is that I have become spoiled with how easily my Executive cleans up. I really don't care how nicely the SS cooks (for most things) - Fond is not that important to me! What is important is being able to use it and clean it quickly and easily. Anything I have to soak or scrub hard to clean will get shoved to the back of a cupboard and not used - it's just a fact of my life. I am at a place where washing and scrubbing dishes is not something I want to spend my time doing. So, yes, I know that Bar Keepers Friend will work with the SS - but if I can do a quick swipe w/ a soapy cloth and have my Executive clean, why would I want to bother w/ digging out the Bar Keepers Friend and scrubbing a SS pan? Plus - it's so heavy! The 8" pan feels as heavy as my 12" Executive skillet - I can only imagine the weight of the larger pans!

I will offer the SS as an alternative for those 36% (or is it 37%?) who purchase SS - but in my house, it will remain mostly Executive Cookware!

 

[chefkristin]

What is FOND???

 

[chefann]

Fond are the little brown crunchy bits that stick to the bottom of the pan when browning in cookware that's not non-stick. It's the basis of pan sauce, and what comes up off the pan when you deglaze with liquid.

 

[dwyerkim]

When I show our executive at a demo, I always get tons of Oooooo's and Aahhh's over that point! That is another great feature of the Executive line over the professional! Since the exec. came out, I mention the professional....but I SELL the executive! For the (small) price difference, I think the exec. is the better way to go!

I am in agreement with most folks on this thread. I will be taking my ss saute pan to shows so I can speak to those who WANT ss. But, I will be using the NON-STICK in my kitchen!

Actually, you CAN do it with the SS... that is the way I saw it demo'd, and then I had to rush home and try it with the exec. set to make sure it would work!

 

[KellyTheChef]

Actually, you CAN do it with the SS... that is the way I saw it demo'd, and then I had to rush home and try it with the exec. set to make sure it would work!

You can not with the Professional. I will not be sad when the Professional is gone, except that it will make some of my pans "obsolete" for demos! :grumpy: I want to replace all of my Professional with the Executive...I LOVE the silicone handles and non-stick on the outside! :love: :love: :love:

Did I mention that I LOVE the Executive?? :love: :love:

Oh, and when they announced they were coming out with that line...I thought "what can be better than the Professional?" Duh to me!

 

[dwyerkim]

You can not with the Professional. I will not be sad when the Professional is gone, except that it will make some of my pans "obsolete" for demos! :grumpy: I want to replace all of my Professional with the Executive ...I LOVE the silicone handles and non-stick on the outside! :love: :love: :love:

Did I mention that I LOVE the Executive?? :love: :love:

Oh, and when they announced they were coming out with that line...I thought "what can be better than the Professional?" Duh to me!

Can you say PANORAMA! I have the professional stir fry pan (free from my director), but then I have the 5 and 7 piece exec. sets., grill pan, and grill press. I do like it a lot too--and will probably use panorama points (knock on wood) to buy the 12" and lid, and the double burner griddle.

 

[chefmeg]

chiming in on the ss cookwareI thought I was going to like the ss cookware and I used the pot we got at NC several times, with no issues-it cleaned up very well in the dishwasher. then I made bacon in the small skillet the other day and that thing STILL isn't clean-2 runs through the dishwashwer and now I will have to start scrubbing.:cry: So, at my show last night, I took the pot, showed it around, never even discussed cleaning it other than in the dishwasher and just told everyone that The Pampered Chef understands that there are fans of all types of cookware, that is now why we offer ss as well as our non-stick! SEVERAL bookings for September! I figure, those that like ss are used to cleaning it; those that aren't are buying the non-stick!
As for me, Executive ROCKS!