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Shawnna said:It really doesn't matter what you cook in it, SS is going to stick. That is how you get the "goodies" in the bottom of your pan to flavor your gravy after frying meat. Whether or not it is hard to clean up is the big issue. I haven't decided whether or not to get any of the SS pieces yet. I spoke with a friend of mine who is an excellent cook. She is Italian and cooks all the time for her family. She told me that SS is good for making mashed potatoes or soup, but you never want to fry anything because it would stick. She did not recommend me getting the 12" skillet. She said she did not think I would be happy with it. She has some stainless pieces...a very expensive set actually. She said that all SS sticks. So, I think I am taking her advice. She has been cooking a lot longer than I have.
kam said:I LOVE LOVE LOVE my 12" SS Skillet.
I make the Asian Pork and Noodle Stir Fry in it. It looks awful while cooking - all the fond at the bottom of the pan. It looks burnt on and like it will never come off. Then the water is added to the recipe and you scrape the fond off the bottom of the pan while cooking - so the flavor goes into the food. By the time the recipe is done and you have removed the food - the pan is amazingly almost clean. I soak it for a few minutes and then it cleans up really nice with soap -and maybe a little Bar Keepers Friend.
raebates said:I think one of the keys to cleaning SS is to "deglaze" the pan before cleaning. If you're making a sauce, you deglaze the pan by adding your wine, stock, cream, or whatever, and scraping up the little stuck bits (fond). If you aren't making a sauce, a good bit of water added to the pan and a few minutes of scraping up the stuck bits will make cleanup much easier.
I've made it with Asian and Creamy Chicken (the store was out of Asian that day). The Creamy Chick was nowhere near as good. The Asian kicks butt- it's a great recipe!its_me_susan said:Oh phew! I'm going to try this! Have you tried any other of the ramen flavors? The recipe just hasn't appeal to me.
One lady wants to exchange it for the executive set, and the other host wants a refund.
its_me_susan said:What are using to scrape with?
its_me_susan said:Oh phew! I'm going to try this! Have you tried any other of the ramen flavors? The recipe just hasn't appeal to me.
Di_Can_Cook said:Sigh ...
Personally, I wish PC would mix up its sets, since they tell us that stainless is good for some dishes, and non-stick is good for others. Or at least let me buy a stainless saucepan and stock pot without buying a frying pan...
... and I personally believe that metal cookware (stainless, cast iron and other non-teflon surfaces) does not stick, as long as it is stirred properly and often enough, and as long as enough water or oil is used. If a person is used to non-stick, they'll hate stainless because they are used to using less oil and stirring less often. This is why Roomie complains that my cookware sticks and I've NEVER had a problem with it sticking.
Please email HO with this information. They need to hear from someone like you!Di_Can_Cook said:Sigh ...
First of all, a disclamer. I was NEVER a fan of non-stick cookware. I blame this partially on my mother, who raised me on stainless and club aluminum pots and cast iron skillets, which I still cook on to this day ... and a dear uncle who lived with us during childhood ... who INSISTED on cooking on poor quality teflon pans, which flaked and peeled and got in the food. I have a BIG stubborn streak. I have only cooked with the executive pan once since I got my kit, and I was impressed with it despite myself. But I still hate being told what kind of utensil I have to use to flip my eggs.
That said ... there are two kinds of people in the world ... non-stick people and anti-non-stick people. It looks like the stainless line was meant to reach out to those of us in the second camp.
HOWEVER, a few major problems:
• You can buy a non-stick saucepan or stock pot in non-stick ... but for stainless, there is no way you can buy a set without a frying pan. There is no WAY I would fry in a stainless frying pan! That, my friends, is what CAST IRON is for.
• You can buy stainless cookware, but not the proper utensil to use for stirring from Pampered Chef. To properly stir a pot of soup cooking in a stainless pot, you need NOT a wimpy silicone spoon, but good old fashioned METAL, so you can feel that you are actually hitting the bottom of the pan!
In short, it seems like PC is throwing a bone to those of us who are anti-nonstick without taking the time to understand what it is we need. How about a metal stirring spoon that won't rust in a year, for starters?
Personally, I wish PC would mix up its sets, since they tell us that stainless is good for some dishes, and non-stick is good for others. Or at least let me buy a stainless saucepan and stock pot without buying a frying pan, so I can finally replace those vintage ones I inherited from Mom, which have duct tape around the handle!
End of mini-rant ... just trying to provide a bit of insight.
Oh ... and I personally believe that metal cookware (stainless, cast iron and other non-teflon surfaces) does not stick, as long as it is stirred properly and often enough, and as long as enough water or oil is used. If a person is used to non-stick, they'll hate stainless because they are used to using less oil and stirring less often. This is why Roomie complains that my cookware sticks and I've NEVER had a problem with it sticking.
BethCooks4U said:Well, every recipe that I have tried has given me the same result, even the Artichoke Chicken recipe from 29 Minutes.
I leave the pan on the stove (turned off) while we eat. After dinner I fill the pan with hot soapy water and do other hand wash dishes and fill the dishwasher - clean up from dinner. I then wash the SS pan last. It always wipes clean. Once or twice I've used the green scotch scrub thing on a pan to get the last marks off but usually don't even have to do that.
I know we can put them in the dishwasher but I prefer to wash larger things like pans by hand and leave the space in the dw for smaller items. I only run it every other day when it fills up.
I think it's as easy to clean the SS pan as it was my old non-stick cookware. Not as easy as the Exec (that is AMAZING) but easy enough.
bsaxman said:In light of all of this information I think I am going to "stick" to recommending the executive cookware (no pun intended:blushing: )
tabnat80 said:I hate the ss collection as I've mentioned before. Everything I try to cook in it sticks really bad. I have tried to cook as low as 2 or 3 to fry and egg and it ruins the egg. I will not recommend this to anyone. The executive line however, I absolutely love.
Yes, as long as it is within the return/exchange policy timeframe and the cookware is in its original condition, you can exchange it for the executive set.
Our return and exchange policy varies depending on the specific product. Please refer to your receipt or contact our customer service team for more information.
Refunds are only available if the product is defective or damaged upon arrival. Otherwise, we offer exchanges or store credit for returns within the designated timeframe.
If you received the wrong item, please contact our customer service team as soon as possible. We will work to resolve the issue and get you the correct item.
No, we do not require a reason for exchanges or returns as long as it is within the designated timeframe and the product is in its original condition.