Pampered Chef's New Executive Cookware - What Are the Benefits?

[bridgetbakes]

I was very surprised to hear about NEW cookware from PC. I have to admit that the Executive Cookware still feels pretty new to me and I love it. I have a hard time believing anything else could be as good.

Will the SS Cookware be oven safe? Easy to clean? Stay cool handles?

For those that went to conference, could you explain the benefits of the new cookware versus our current stuff?

Thanks!

 

[pamperedlinda]

Oven Safe to 500 degrees

 

[pamperedlinda]

Oh yeah, it's got a satin finish on the inside (with measure marks too!) so it's not supposed to stick like the older versions of SS.

 

[pamperedlinda]

And, I think you need a combination of the two in your kitchen. I know I want several pieces of the SS.

 

[JAE]

It's dishwasher safe and can be polished when it starts looking dull. Apparently, "real" cooks use SS. Something like 38% (or close to that) of people who purchase cookware, purchase SS rather than non-stick or other kinds. Now we are tapped into another big chunk of the market. When online videos come out for the SS cookware, make sure you watch it to learn all the specifics.

 

[pamperedgirl3]

Our SS also has an aluminum core so that you won't get the scorching in the corners of the pan.

 

[chefann]

The handles are designed to stay somewhat cool on the stove, but obviously not if used in the oven.

They're dishwasher safe! (can I get a big wa-hoo)

And yes, 32% of cookware sold is non-stick (or hard anodized, I forget the statistic we were quoted), and 36% is stainless. So together, we can over 68% of the market!

If you have customers who fret about the health risks of nonstick cookware, you can sell them the stainless.

 

[bridgetbakes]

Thanks for your responses everyone. Did you say DISHWASHER SAFE? WOWZERS! Ok, I am SOLD!

 

[MomToEli]

Don't forget that you can put it under the broiler, too

 

[chefjwr]

The Flip Chart insert states:

"Pans stovetop, oven- and broiler-safe to 500 degrees, lids resistant to 400 degrees. "

Also, I am excited that the inside of the saucepans has measuring marks.

Also, the Stainless will help with sales for people who are afraid of the reports concerning nonstick surface materials.

Much of the cleaning is made easier if you deglaze the pan after saute ing or frying with wine or broth (thickening if you choose) and create a sauce. It will pick up the "fond" (sp?) and give you a pan that is pretty easy to clean.

 

[grayby]

And the sauce be mighty tasty too.

I like a mixture of both "regular" and non-stick myself. Sometimes the non-stick just doesn't do as well, high heat and some browning being examples. YAY SS!