What Is the Ice Cube Thing W/ the Saute Pan?

[4kids4me]

thx for explaining it to me - I'm adding this to my next show!

Ya, who's gonna tell us about the rice krispy thing? I'm dying to hear this!!!

I made the rice krispy treats tonight (first time EVER)! I did some in the executive cookware, and some in my old T-Fal cookware. I discovered that you first should let it cool. But after I let it cool, it wiped right out of the PC pan with a paper towel. It was amazing! But since I had nothing to compare it to, I wasn't that impressed yet. Then I used the TFal, and it stuck to everything, even tho it has a non-stick coating. Once I used hot water and soap, it cleaned up ok, but no way was that going to clean up with just a paper towel.

I am sending my experimental treats to work with dh, or I'd eat them all! Very dangerous to know how easy these are to make!!!

 

[dwyerkim]

Well, I tried the ice cube thing in my saute pan and in a stainless steel pan the same size. It was a hot day and while the PC ice cube melted slightly faster, the most impressive thing I noticed was how the entire pan got COLD while my stainless steel pan stayed room temp. I may need to pack both of those pans to take to shows so people can feel the difference.

 

[MomToEli]

I did a test. I will preface this by saying that I am one who firmly believes in owning quality cookware. I've had my share of the cheap-o Wally World stuff that flakes off into your food, blah blah blah. So, the skillets I used are not cheap by any means.

I used 4 of my own skillets - the 8" PC Executive Saute Pan, the 10" Kitchen Aid (stainless steel with non-stick coating, the 10" Commerical Grade Calphalon skillet, and my 12" Chef's Secret skillet (stainless steel).

The PC was the last one to finish melting. That was a bit of a surprise. However, it was the ONLY one that the sides of the pan were as cold as the bottom. The Calphalon was the only other one that the sides were cold - but not as cold as the spot where the ice had been setting. The other two, the sides never got cold.

The only explanation I can come up with as to why PC was the slowest to melt the cube is that perhaps the cold spread SO quickly that there was not the advantage of heat to melt it as fast.

Anyway, now I KNOW before I SHOW.

 

[DebbieJ]

Yep, the ice cube doesn't show the melting part so much as the heat transfer.

 

[floccies]

For the ice cube to melt faster you have to have your hand on the bottom of the pan (where the burner would be). It shows how the pan transfers the heat to the food quicker.

I did a test. I will preface this by saying that I am one who firmly believes in owning quality cookware. I've had my share of the cheap-o Wally World stuff that flakes off into your food, blah blah blah. So, the skillets I used are not cheap by any means.

I used 4 of my own skillets - the 8" PC Executive Saute Pan, the 10" Kitchen Aid (stainless steel with non-stick coating, the 10" Commerical Grade Calphalon skillet, and my 12" Chef's Secret skillet (stainless steel).

The PC was the last one to finish melting. That was a bit of a surprise. However, it was the ONLY one that the sides of the pan were as cold as the bottom. The Calphalon was the only other one that the sides were cold - but not as cold as the spot where the ice had been setting. The other two, the sides never got cold.

The only explanation I can come up with as to why PC was the slowest to melt the cube is that perhaps the cold spread SO quickly that there was not the advantage of heat to melt it as fast.

Anyway, now I KNOW before I SHOW.