jcwarr
- 320
Click For Summary
Discussion Overview
The thread discusses experiences and opinions regarding making pull-apart bread in various skillets, particularly the Executive 12" Family Skillet. Participants share their personal experiences, challenges faced, and preferences for different skillet sizes and recipes.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses uncertainty about using the 12" skillet for pull-aparts and asks for advice on recipe adjustments.
- Another participant shares their experience of using the 10" skillet, noting that it only made one layer and wasn't as buttery as expected.
- One participant recounts a challenging experience with a large batch in a grill pan, where the butter and sugar boiled over, causing smoke alarms to go off during a demo.
- Another participant mentions a similar issue with the stoneware fluted pan, where the butter/sugar boiled over and the bread was undercooked, leading to a chaotic situation.
- One participant shares their plan to use Grands biscuits in the 12" skillet for an upcoming show, indicating they will double the recipe and adjust the butter amount.
- Another participant raises a question about the taste of cinnamon pull-aparts with vanilla icing, noting a bitter aftertaste with certain brands.
Areas of Agreement / Disagreement
Views differ on the appropriate skillet size and recipe adjustments for pull-aparts, with no clear consensus on the best approach. Some participants have had negative experiences with larger batches, while others are planning to experiment with different sizes.
Contextual Notes
Participants share personal experiences from cooking demonstrations and family gatherings, highlighting the variability in results based on skillet size and recipe execution.
Who May Find This Useful
Consultants looking for insights on making pull-apart bread in skillets and those interested in troubleshooting common issues related to cooking in larger pans.
GeorgiaPeach
Silver Member
- 1,367
I wouldn't really recommend using the 12" skillet unless you were feeding an army. I would think you'd need to use 3-4 tubes to fill the pan full enough. I used the 10" skillet on Sunday (8 count tube) for my family (I was too lazy to dig through my crate for the saute pan!) and it wasn't the same. It only made one layer and they weren't as buttery. If you use the 8 count tube it makes 32 pieces, that should be enough for everyone to sample.
jcwarr
- 320
DZmom
- 1,059
I've made the pull aparts in the grill pan(don't have the family, yet) and I used 4 tubes, 1/2 cup brown sugar, and 2 sticks of butter! DO NOT DO THAT MUCH IN THAT SKILLET! I did this for a fundraiser at a day care and the brown sugar and butter boiled over in the oven and set off the smoke detector! Which continued to go off for my ENTIRE demo! To make matters worse the day care is across the road from the fire dept! At one point the owners son came in to get some keys from his wife and told us that the fire dept had opened the garage doors! I was certain that I'd end up with a boat load of firemen standing in the middle of my show! NOT THAT THAT WOULD HAVE BEEN AN ALTOGETHER BAD THING! 
If you are expecting a crowd of 20 or more I'd triple the recipe and make it in the next biggest skillet! Although, I'd try it at home FIRST! This was my fatal flaw with making more. I just guessed at how much to do and hadn't tried it at home before!
The recipe is actually made for the 8" saute pans. So that will work perfectly!
If you are expecting a crowd of 20 or more I'd triple the recipe and make it in the next biggest skillet! Although, I'd try it at home FIRST! This was my fatal flaw with making more. I just guessed at how much to do and hadn't tried it at home before!
jcwarr said:
The recipe is actually made for the 8" saute pans. So that will work perfectly!
mandydollie
- 433
I recently did the pull aparts in the stoneware fluted pan... and the butter/sugar boiled over and set off the hosts smoke alarms as well. I had 23 people in attendance (including childred) and several of the kids were running around crying when the smoke alarms went off. Plus to make it worse...the bread in the bottom of the pan wasn't completely done when we pulled it out... what a mess. I should have just made it in my skillet and been done! Oh well... everyone laughed about it...well, everyone but me 
lacychef
- 5,691
mandydollie said:I recently did the pull aparts in the stoneware fluted pan... and the butter/sugar boiled over and set off the hosts smoke alarms as well. I had 23 people in attendance (including childred) and several of the kids were running around crying when the smoke alarms went off. Plus to make it worse...the bread in the bottom of the pan wasn't completely done when we pulled it out... what a mess. I should have just made it in my skillet and been done! Oh well... everyone laughed about it...well, everyone but me
Oh no! I would have died
Hope you at least ended up with good sales! There's your pitch that 'anyone can do my job!'I LOVE the pull aparts in the saute pan! always a huge hit!
pcjulie
- 276
I use the Grands biscuits and they fit into the 10 inch skillet. I am doing a show next weekend and the host wants to double the recipe, so I'm planning to use 2 packages of Grands in the 12-in. skillet. I'll probably use about 6 tablespoons of butter.
I also have a question about the cinnamon pull-aparts with the vanilla icing. Does anyone notice their icing taste bitter? I've found that the generic brand tastes the best, but I still get a bitter aftertaste. IS it because I put it on when the biscuits are still so hot?
I also have a question about the cinnamon pull-aparts with the vanilla icing. Does anyone notice their icing taste bitter? I've found that the generic brand tastes the best, but I still get a bitter aftertaste. IS it because I put it on when the biscuits are still so hot?
Frequently Asked Questions
What is the capacity of the Executive 12" Family Skillet?
The Executive 12" Family Skillet has a generous capacity that allows you to prepare meals for the whole family. It can hold up to 4 quarts, making it perfect for cooking large portions of pull-apart bread or other dishes.
Can I use the Executive 12" Family Skillet on all types of stovetops?
Yes, the Executive 12" Family Skillet is designed to be compatible with all stovetop types, including gas, electric, and induction. This versatility makes it a great addition to any kitchen.
What materials are used in the construction of the Executive 12" Family Skillet?
The skillet is made from high-quality stainless steel with a non-stick coating, ensuring even heat distribution and easy food release. This construction also makes it durable and resistant to warping.
How do I clean and maintain the Executive 12" Family Skillet?
To clean the skillet, simply wash it with warm soapy water and a soft sponge. Avoid using abrasive cleaners or scouring pads, as they can damage the non-stick surface. For maintenance, it’s recommended to avoid overheating the skillet and to use utensils that won’t scratch the surface.
What types of recipes can I make in the Executive 12" Family Skillet?
The Executive 12" Family Skillet is versatile and can be used for a variety of recipes, including pull-apart breads, stir-fries, casseroles, and more. Its size and non-stick surface make it ideal for both baking and sautéing.
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