ChefBeckyD
Gold Member
- 20,376
It reminded me of why I love:love: my Executive Cookware!:grumpy:
I did the skillet pizza for DS and I (DH is out of town until Sunday) but added spinach and mushrooms to it. It baked okay - didn't have a need to broil though - the cheese got nice and toasty just with baking. And it tasted good. What I didn't like though is that any cheese that made it onto the pan stuck there - and I had to scrub hard to get it off. There is "goo" stuck to the sides, and I'm not sure what it is (I used the Garlic Blend oil to oil the pan) and already my skillet looks yucky.....and now I am going to have to do something to try get it looking nice again before my next show.:grumpy: :cry:
What I love about the Exec. Cookware is that I can use it everyday, and take it to shows and say "These are not just show pieces - these are workhorse pieces of cookware - I use them everyday, and then bring them to shows and they still look like new, and without any effort on my part!"
I did the skillet pizza for DS and I (DH is out of town until Sunday) but added spinach and mushrooms to it. It baked okay - didn't have a need to broil though - the cheese got nice and toasty just with baking. And it tasted good. What I didn't like though is that any cheese that made it onto the pan stuck there - and I had to scrub hard to get it off. There is "goo" stuck to the sides, and I'm not sure what it is (I used the Garlic Blend oil to oil the pan) and already my skillet looks yucky.....and now I am going to have to do something to try get it looking nice again before my next show.:grumpy: :cry:
What I love about the Exec. Cookware is that I can use it everyday, and take it to shows and say "These are not just show pieces - these are workhorse pieces of cookware - I use them everyday, and then bring them to shows and they still look like new, and without any effort on my part!"