Ginger428
Gold Member
- 4,361
Click For Summary
Discussion Overview
This thread centers around participants sharing their experiences and challenges with cleaning stainless steel sauté pans, particularly after cooking with them. Many users express frustration over stubborn stains and sticking issues, while others discuss various cleaning methods and products they have tried.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant, identifying as a consultant, mentioned struggling with a sticky area in their sauté pan after cooking shrimp and sought suggestions for cleaning.
- Another participant shared a similar experience, stating that they tried Cameo but still had an unsatisfactory result, making the pan unusable for shows.
- Several users noted that Cameo required significant effort to clean their pans, with one participant stating they had to use a thick paste and apply considerable elbow grease.
- Some participants suggested using vinegar solutions or Bar Keeper's Friend, with mixed results reported regarding their effectiveness.
- One participant expressed satisfaction with Bar Keeper's Friend, claiming it made cleanup easy and left the pan spotless.
- Another participant reported that vinegar did not work for them, and Cameo was the only product that effectively cleaned their pan.
- Several users expressed a preference for using the Executive cookware over the stainless steel pans due to cleaning difficulties.
- One participant mentioned that they received a replacement pan after reporting discoloration issues to Pampered Chef.
- Another participant shared a method involving boiling water in the pan to help loosen stuck food before cleaning.
- Some participants expressed concern about the cleaning challenges and indicated they might use the stainless steel pans primarily for display.
Areas of Agreement / Disagreement
Views differ on the effectiveness of various cleaning methods and products, with no clear consensus on the best approach to cleaning stainless steel sauté pans.
Contextual Notes
Participants shared personal experiences with cleaning stainless steel cookware, highlighting the challenges they faced and the methods they attempted. The discussion reflects a range of opinions and outcomes related to product usage.
Who May Find This Useful
This thread may be of interest to Pampered Chef consultants who are considering the use of stainless steel cookware or those seeking advice on cleaning techniques based on shared experiences.
BethCooks4U
Gold Member
- 12,926
WOW - I didn't catch that but you're right! lolGinger428 said:Also...If you go to CC & look under product use & care, It says Hand Wash Only.....
Just 1 more thing, If you cant use abrasives on it, than you might as well get the Executive......
I agree. I was excited to get the stainless sets but now am considering just the 12 inch skillet and the 10 inch saute. I do LOVE the executive.
What I really hate is the "made in china". You would think we could find manufacturers elsewhere that can do our quality of products. lol
I have used my 8 inch several time (chicken and mushrooms and the artichoke chicken in the 29 Minute cookbook) No problem because it calls for using oil in the pan before the chicken. I then tried to brown meatball.... total disaster. I complete lost the first batch because they stuck so bad. My husband sells commercial cooking equipment (big stoves, refrigs etc to restaurants) and says that SS is really meant for high temp cooking... like in restaurant applications. I don't plan on pushing the SS because I don't want to deal with the unhappy customers. If we are all so unhappy with the performance of the SS what do you expect from the average cook?
BethCooks4U
Gold Member
- 12,926
I agree. I guess the best thing is to learn about it (that it likes high temps better and what kind of foods work best in it) and when promoting it just say that for those of you who prefer SS cookware we now have it. I would also point out that most people prefer the non-stick cookware or a combination of both. Let them decide what works for them and remind them that with all cookware they need to read the recommendations enclosed with it for best results.
Ginger428
Gold Member
- 4,361
BethCooks4U said:
I LOVE my Executive sets & the 12in skillet ( won them ALL on last years P-O-Rama) I am SO HAPPY with them. I just wish the lid came with the 12 in. At my shows of late, I almost have them sold & then they ask about the lid & I think it turns them off....like maybe sell it for 150.00 with the lid, I bet a lot more people wolud bite....LOL....or maybe with my P O R points, just get a bunch of lids & tell guests, buy a skillet get the lid free....
simplecooking
Gold Member
- 20
Steering away from StainlessWe used the 8 in" sautee pan tonight for the first time. I am glad I gave a sneak peak to those interested in SS before we used it - - it will never be the same. Came on here to see if any of you had any suggestions for cleaning and see the same issues we had. My husband is the cook and I am just the one who brings him the PC products was making stew and was going to sear the meat - I told him to try the SS. UGH! Wish I never mentioned that. Hours later and trying all the remedies you all have suggested I still have a pan that I could never show at a show.
We will definitely stick with the Executive!
We will definitely stick with the Executive!
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