Troubleshooting Stainless Steel Cookware: Host Exchanges and Refunds

[BethCooks4U]

It's funny. The pieces I most wanted were the frying pan and saute pans so I could put them under the broiler. I didn't think of wanting just the saucepans. I have both sets (Exec and Saainless) and grab a different one each time I make something so I can compare and have stories to tell about using and cleaning them. So far I am thrilled with both!

My mother had a cast iron too and I got one a few years after I was married - I hated it but then I didn't understand about the seasoning thing. Now I think they are just too much work (I know, I know...) and LOVE my 2 PC sets and my stoneware!

I really don't want PC to come out with any more cookware or stoneware - one only has so much room in their house!

 

[Shawnna]

So Beth...give us some recipe and cleaning pointers on the SS Skillet. I really wanted that 12" SS skillet, but after all the posts on how hard it is to clean I have been leaning toward the Executive SF Skillet instead. I guess what I am saying is "Make me want that SS Skillet"!

 

[BethCooks4U]

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.

 

[urbnk8]

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.

This works great...It's not really that HARD to clean, but it just doesn't look brand new anymore after you use it. That's what I use the Bar Keepers Friend for. Takes off any remaining stuff and makes it shine again!

 

[lockhartkitchen]

I got the 12 inch family SS skillet with my points. I love it. The secret is low heat. I have a gas stove, but it doesn't matter. I have cooked eggs, bacon, the asian noodle dish, hamburger helper. Immediately after using, I put a small amount of hot water and dish soap in. I then use the PC brush (scraper side) to release anything and a sponge with a rough side to wash out. It comes clean with very little effort. It isn't non-stick so some scrubbing is required, but I don't find that it's much work.

 

[tpopescu]

:love: I absolutely LOVE the SS! I have the 8" and the 10" pans. I love to do sauces using the browned bits of chicken.. I use olive oil..light.. The best recipe is the Chicken with Artichoke toping in the new 29 mins to Dinner Cookbook. It will make you look like a real professional chef. I do de-glaze the pan --usually with wine-- to make a light sauce. I also add fresh mushrooms and the wine prior to putting it under the broiler. In the end.. clean-up is not that hard. Just soak for a short time..everything comes right out. I do use the Barkeepers Friend. It looks like new after you use it. If you have had issues, get some, clean it up, and start over! You will love it if you follow the recipe. Just realize that it is different from non-stick for a reason, and that reason provides the most flavorful sauces you can make with little effort. You will amaze yourself! Let me know how it goes.

 

[PamperChefCarol]

In light of all of this information I think I am going to "stick" to recommending the executive cookware (no pun intended:blushing: )

Ok...old stainless cookware person here...

I have been using SS cookware for years and I don't see the big deal with sticking to the bottom of the pan. Even when it does stick, let it soak for while, then swish it out with a scrubber and toss it into the dishwasher.

But then again, PC has something for everyone.

 

[JAE]

I made the cinnamon bites last night with Grands biscuits, butter, brown sugar and pecans. I put the SS pan in the dishwasher and it came out perfect. I think I'll stick to using SS for high fat foods or recipes created especially for SS. I wouldn't normally put the SS in the dishwasher, but I figured with all that butter it would come clean.

 

[tabnat80]

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.

 

[finley1991]

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.

Just a heads up ... Eggs should never be done in stainless. They will never work.

 

[laylaleigh]

I love SS cookware and I wouldn't fry an egg in it. That is why NS cookware was invented!

FYI if you have blue discoloration on the bottom inside of your SS pan it is from too high of heat.

I also agree about the SS open stock pieces. I would love some sauce pans and not the fry pans. I already have too much cookware and just need a couple good sauce pans. Hopefully PC will change that next season.

 

[urbnk8]

I have done eggs in the ss 8" saute pan. It worked pretty well (maybe I used to much butter?) But the executive still works better for eggs.

I did the 20 minute ribs last night using my ss 12" skillet. It was a pretty big mess with all the bbq sauce and stuff. I just added some water to the bottom and turned the burner on till it was hot and then scraped it all off the bottom. It worked like a charm!

 

[Intrepid_Chef]

E-mail HQ??? Hmmmmm .... let's wait until I get some credibility under my belt. As of this point, I haven't turned in a show yet (although I have three shows open.) Mostly, I was just venting.

I noticed that I CAN get a SS saucepan ... on a supply order. For $75. No thanks because a) I have a lot more important things to spend that on and b) I shoudn't get anything customers can't get for themselves.

Mostly, I was just venting. There are a whole lot of us who are not used to stirring without metal utensils.

I was at a gift fair this weekend talking to another PC consultant. (I was there representing my "old line" as I had signed up weeks ago.) She mentioned that her family loved it for steaks but she didn't know how to clean it because it says not to use steel wool. I told her some on here had suggested Bar keepers friend and she was thrilled.

I tried cooking the chicken rissotto thing in mom's old cast iron. It stuck ... badly, mostly due to crucial mistakes I'd made because I was tired. I just soaked it in water for a while (I know, you're not supposed to soak cast iron) and scrubbed it clean with a copper scrubbie. (They say you're not supposed to use soap on it either but I break that rule often!)

When it was done, it looked a little dry. So I just simply picked up my trusty can of Pam, sprayed the inside and wiped it clean with a paper towel. It is now seasoned and ready to be used. How simple is that??

Anyway ... I still wish I could get a stock pot or sauce pan with my Panorama points, but it looks like I wouldn't have enough even if I could. At least not so far. Book Party Hostess #1 has sold an executive sautee pan. That gives me enough, I think to purchase another satee pan. I already have one .. and Roomie won't even use it because he says it's too small.

 

[BethCooks4U]

It's not how long you have been a PC consultant or how many shows you have done that qualifies you to send the email to HO, it's the fact that you are an experienced Stainless cookware person. They need to hear opinions from people out in the real world like you when it comes to products like this!