Recipe Success: 12" SS Skillet vs. 12" Exec?

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Discussion Overview

The thread discusses experiences and opinions regarding the use of the 12" Stainless Steel Skillet versus the 12" Executive Skillet for a specific recipe. Participants share their personal experiences with the recipe and the cookware, as well as seek advice and tips from others.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions they only have the 12" Stainless Steel Skillet and inquires about potential issues when using it instead of the Executive Skillet for the recipe.
  • Another participant shares their experience using a different brand of skillet, stating it worked well for them and their family enjoyed the dish.
  • One participant confirms they will use the Executive Skillet for the recipe and asks for tips, noting a suggestion about reducing the amount of water.
  • Another participant responds that they had no issues with the water amount and emphasizes the importance of stirring to prevent sticking in the stainless pan.
  • Several participants express curiosity about the source of the recipe, with one participant repeating the question for clarification.
  • One participant shares their experience of making the recipe multiple times, using the recommended water amount and adding personal tweaks like chopped onion and spices.

Areas of Agreement / Disagreement

Views differ regarding the water amount needed for the recipe when using different skillets, with some participants suggesting adjustments while others report success with the original amount.

Contextual Notes

The discussion centers around personal cooking experiences with specific skillets and a recipe, without implying any official guidance or safety claims.

Who May Find This Useful

Consultants looking for insights on using different skillets for a specific recipe may find the shared experiences and tips relevant.

kam
kam
Staff member
Messages
3,655
I was thinking about offereing this to one of my hosts...

I only have the 12" SS Skillet (I do not have the 12" Exec yet).

The recipe states: "...in (12 in/30 cm) Skillet..." It does not say SS or Exec. But the picture clearly shows the Exec.

Has anyone made this using the SS pan yet and are there any problems I should be looking for by using it instead of the Exec?

Thanks,
Kathleen
 
I don't have the executive or the PC SS. I have the Emeril SS and it worked just fine for me......

My family loved it!
 
I only have the Exec. which I will be using for this recipe. I'm making it next week at a show. I'll be practicing it later this week.

Please let me know if you have any tips for me. I think someone said don't use as much water as it called for.
 
It was fine on the water for me...

...just make sure you keep stirring when you can with this in a stainless pan or it will start to stick to the bottom...
 
Ok....I'll ask a dumb question....where are you getting this recipe from? It rings a bell but I can't put my hands on it.

Thanks!
 
nickywsn said:
Ok....I'll ask a dumb question....where are you getting this recipe from? It rings a bell but I can't put my hands on it.

Thanks!
Click to expand...

29 Minutes To Dinner
 
Thanks! I should've known!
 
Maybe it needs more water in the SS then it does the Executive?


janetupnorth said:
It was fine on the water for me...

...just make sure you keep stirring when you can with this in a stainless pan or it will start to stick to the bottom...
Click to expand...
 
I have made it several times & used the amount of water recommended.
Its a great recipe on its own. I tweaked it adding some chopped onion & spices. I also have been using ground chuck. I have used the Exec. 12" skillet
and use the 10" one to brown the ground chuck.
 

Frequently Asked Questions

What are the main differences between the 12" SS Skillet and the 12" Executive Skillet?

The main differences between the 12" SS Skillet and the 12" Executive Skillet lie in their materials and features. The SS Skillet is made from stainless steel, providing durability and a classic look, while the Executive Skillet features a non-stick coating for easier food release and cleanup. Additionally, the Executive Skillet often has a heavier base for better heat distribution.

Can I use metal utensils with the 12" Executive Skillet?

While the 12" Executive Skillet has a durable non-stick coating, it is recommended to use silicone, wooden, or plastic utensils to prevent scratching the surface. Metal utensils can damage the non-stick layer and reduce the skillet's lifespan.

Is the 12" SS Skillet suitable for induction cooktops?

Yes, the 12" SS Skillet is suitable for induction cooktops as it is made from stainless steel, which is compatible with induction heating. However, the 12" Executive Skillet may not be induction-compatible depending on its specific construction, so it's essential to check the product details.

What types of recipes are best suited for the 12" SS Skillet?

The 12" SS Skillet is ideal for recipes that require high-heat cooking, such as searing meats, stir-frying vegetables, or making sauces. Its stainless steel construction allows for excellent browning and deglazing, making it perfect for creating flavorful dishes.

How do I properly care for and maintain my 12" Executive Skillet?

To care for your 12" Executive Skillet, avoid using high heat to prevent damage to the non-stick coating. Clean it with warm, soapy water and a soft sponge after each use. Avoid abrasive cleaners and utensils to maintain its non-stick surface. Regularly check for any signs of wear and replace it if necessary to ensure optimal cooking performance.

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