 |
 |
Reply
 | | From:  PCBombChelle (Original Message) | Sent: 2/20/2008 3:58 PM |
Received this from my upline today and thought I'd share. Transcript from the new Show and Sell CD regarding the new metal pans. At The Pampered Chef®, we’ve always recommended Stoneware for great baking results, because it distributes heat efficiently and draws moisture away from the surface for even baking and browning. At the same time, we know that some people want to have some metal bakeware, too. They may need a pan that's broiler-safe for certain recipes, or want something that's lighter-weight than stoneware. So, just as we’ve given you the best stainless cookware for those who prefer stainless, we’re now giving you the best in metal bakeware, too. Our professional quality metal pans are made of aluminized steel, which gave the very best performance when we tested it against the competition. We chose an uncoated pan, because it provides more even cooking and browning, and those non-stick coated pans usually can't go into the broiler. And if the weight of stoneware is a concern for any of your customers, the Large Sheet Pan weighs about half as much as the Stoneware Bar Pan. What you can count on is getting professional results with these pans, and at a very competitive price. So, now that you know why high quality metal bakeware is a great addition to our product lineup, what do your customers really want to know about it? Here's what you can say at your Shows as you introduce the new metal Sheet Pans. Listen how Jan explains the benefits of the pans, cross sells other bakeware items and invites guests to host their own Shows. Jan Gilbert: “At The Pampered Chef, we’ve always recommended Stoneware for great baking results, because it distributes heat so efficiently and provides even baking and browning. At the same time, we know that many people want to have some metal bakeware, too. Now let me ask, have you ever had this experience? You’re walking away from your oven, when suddenly �?“Pop!�?�?you hear that dismaying sound and you know that yet another of those metal cookie sheets is going to come out warped and won’t sit flat on your counter or the oven rack any more. Augh! I hate that! But now there’s a solution �?our new Sheet Pans. Our exclusive Sheet Pans have a 1-inch rolled edge with a wire rim for durability and to prevent warping. The rolled edges also mean that juices or batter mixes won’t end up on the bottom of your oven. The pans are made of aluminized steel, so besides using them in the oven, they can go under the broiler, too! That opens up lots of great options for what you can use them for. For example, the Swiss Chicken Rolls recipe in the Season’s Best Recipe Collection is ideal for making on the Sheet Pan, because it requires broiling. The Sheet Pans are available in two different sizes. The 15 ½ by 10-inch large pan is perfect for a nice big pan of bars or sheet of cookies, and the 13 by 9 inch pan is great for broiling cheese breads or appetizers. And speaking of appetizers, if you and your friends love to get together for great eats and casual conversation, think about hosting a “Bites and Bevs�?Show where you can learn some great tips and try one of our delicious appetizer recipes! You can get some of your favorite tools for your kitchen for free and half price just by inviting your friends over for a fun evening. Oh, and here’s something else that's good about our Sheet Pans. They cool quickly when they come out of the oven so you can drop the next batch of cookies right on the pan and they won’t start baking before you’re ready to put them in the oven. Let's look at some other “baker’s favorites�?in the catalog. I think you’ll really love the non-stick Cake Pan Set, the Springform Pan, and the Silicone Floral Cupcake Pan, because they let you create impressive-looking treats with very little effort. The Stackable Cooling Rack is another essential, and you can stack up to three racks for those extra big batches of cookies. Are there any bakers in the group? What are some of your favorites?�?/DIV> |
|
First
Previous
2-13 of 13
Next
Last
|
 |
Reply
 | |
The following is a recent article written about the metal sheet pans The flimsy jellyroll pans sold in most stores are useless. But a heavy-duty rimmed baking sheet is an unheralded workhorse every cook should own. Many times a day, our test cooks reach for a rimmed baking sheet. We use them for baking cookies, biscuits, scones, and jellyroll cakes, as well as for roasting oven fries and asparagus. With a wire cooling rack set inside, they're good for broiling or roasting meats and in prep work such as holding breaded cutlets before frying. Our baking sheets aren't just for baking - they are true kitchen workhorses. But you'd be hard-pressed to find these essential pans in most cookware stores. Known as a half-sheet pan in restaurant supply stores, the real thing is made of heavy-gauge metal and measures 18 by 13 inches with a 1-inch rim all around. The closest thing you'll usually find in retail stores is a flimsy, too-small 15 by 10-inch "jellyroll pan." If you happen to see a roomy rimmed baking sheet, stop and take a look. You want this pan. But are some models more useful and durable than others? After some digging, we found eight heavy-duty, full-sized rimmed baking sheets (traditional finish; nonstick can scratch or overbrown), priced from $9.95 to $59.95, and put them to the test. Hidden Differences If you glanced at the pans we gathered for this testing, you would be forgiven for wondering if it really matters which one you use. Our very first test convinced us that it does. We prepared a batch of our slice-and-bake Glazed Lemon Cookies (March/April 2003) in each of the eight baking sheets. Some pans gave us cookies that rose high and turned an evenly light golden brown across the baking sheet; others turned out burnt cookies - even when we repeated the test several times. A closer look revealed that these pans are not identical. Rimmed baking sheets are formed by a machine that presses a flat metal sheet into a predetermined shape, maintaining consistent pressure so the metal will flow in without wrinkling or cracking, said Campbell Buchanan, technical manager for United Aluminum in North Haven, Conn. They can be made from different alloys and gauges of aluminum, aluminized steel (a thin coat of aluminum over steel), or a tri-ply sandwich of shiny stainless steel with an aluminum core. We found that solid construction is more important than the choice of materials. A too-flimsy pan warps under high heat. We observed this when the oil pooled at one end of the warping Chicago Metallic baking sheet as we made fries in the 475-degree oven, resulting in uneven browning of the potatoes. Aluminum sheet pans will soften slightly beginning at temperatures of 400 to 500 degrees, Buchanan said, and the metal will expand and contract. While steel won't soften significantly below 500 degrees, the combination of metals in aluminized steel can behave differently at high heat, leading to the warping we experienced. The thinner pans also seemed much more prone to warping. Buchanan echoed our findings. "The thicker the pan, the better," he told us. A pan that is too lightweight also can transfer heat too intensely. We saw this with the lightest pan in our lineup (which was also one of the thinnest), by Wilton, which burned batch after batch of cookies. In this pan, oven fries also browned before they were cooked through, and the jellyroll cake finished before the recipe's recommended time. Other pans that overbrowned cookies, Anolon and NordicWare, were also among the thinnest in our testing. Warped View After all the cooking was done, we placed the pans on a countertop and pushed down on one corner of the rim. Some pans remained resolutely flat, others rocked - having been warped by our testing. We grasped the short sides of each pan and twisted. Again, some pans could be flexed easily, others could not. In general, the less flexible, flatter pans performed better in the kitchen. |
|
Reply
 | |
Recipe for the Metal Pans Marinated Flank Steak 1/2 cup vegetable oil 1/4 cup soy sauce 1/4 cup red wine vinegar 2 tsps. Worchestershire sauce 1/2 tsp ground ginger 1 clove minced garlic 1 1/3 pounds flank steak Mix first six ingredients for marinade. Put flank steak in freezer bag, pour marinade over it, seal bag and freeze. Thaw flank steak, remove from marinade, and broil 550degrees. Broil steak 6 inches from heat until brown, turning once, about 6 minutes on one side and 4 minutes o the other. Cut steak across grain at slanted angle into thin slices. Pour marinade over top. Makes 4 servings. Serve with Twice-Baked potatoes and cooked zucchini |
|
Reply
 | (1 recommendation so far) | Message 4 of 13 in Discussion |
|
our cluster are calling the metal pans, broiler pans, because they can go under the broilers unlike stoneware...<o:p></o:p> <o:p></o:p> So that way we don't look like a hypocrite for selling "metal" pans next season. |
|
Reply
 | |
our cluster are calling the metal pans, broiler pans, because they can go under the broilers unlike stoneware... Oh I LOVE it, Allison. I'm DEFINITELY gonna remember to use this line about them. Thanks for sharihng!
Marian |
|
Reply
 | |
AND you can gear them toward older people and those with arthritis who can't carry our heavy stoneware. I've missed out on a few stoneware sales because people can't carry them. They LOVE the way they bake, just don't have the strength anymore. Michelle |
|
Reply
 | |
I hate to contradict you Michelle, but have you seen or lifted the pans, I saw them and lifted at our Spring Kickoff, and those suckers are heavy, so that might be a hard point to sell. Just thought I would throw that in the mix. I think the biggest point I am going to make is the broiler. Renae |
|
Reply
 | |
I agree, Renae. These pans may be lighter than the stones but they are heavy duty and tough--excellent selling points and very high quality but I wouldn't say that they are necessarily going to be light enough that people with arthritis are going to embrace them. Maybe but it's definitely a possibility that they'll want to exchange it after they get it if they don't get to feel for themselves how heavy they are. Of course, you can point that out to customers during check out. Sandi |
|
Reply
 | |
I don't have the pans...just passing along info that I've received. Wonder how hard it will be for them to lift? Hmmm...Not sure that I'm going to be purchasing them myself so I'm kinda curious how much weight difference there is between them and say the bar pan... Michelle |
|
Reply
 | |
I really like these pans! I earned the medium one in November. I just used it for Valentine's cookies this month. I was really impressed. They are a heavier than other regular sheet pans, but lighter than a stone. My mom has carpal tunnel and can't use stones..I'll have to have her try out our new sheet pan. Unless you really have problems with your hands or wrists I don't think they will be a problem. I so love that they don't warp! I haven't cooked with the regular sheets for so many years because of that. Also, my cookies were beautiful! I used both the sheet and stone to make like 3 doz. The cookies on the sheet were a little more puffy and slightly more crispy around the edges. The stone ones weren't as puffy but were more uniform in color. All the cookies came out great. I'll admit I would have not spent the money to try them, but now that I know how great they are I think I may get the large one too! I like the fact that they cool off so much faster than a stone. Hope this helps! Monique |
|
Reply
 | |
I LOVE these pans...I am so excited to show them off at my shows! I have used the medium one a lot...anytime I have to put something under the broiler. I don't think they are THAT heavy (I mean compared to a stone) and they are superb quality. Not only will they not warp, but I have washed them multiple times and they are the same color as they day I got them. I will be promoting them as an option for people who can't get past not being able to put soap on stoneware (although I will tell them that they won't cook as well as stoneware) and for cooking under the broiler. I am thrilled that we have this new option! |
|
Reply
 | |
A kitchen workhorse: - Heavy-duty, professional-quality design.
- Rolled rim with 7-mm wire prevents warping.
- So durable it carries a three-year guarantee.
A top performer: - Aluminized steel transfers heat evenly to prevent over-browning.
- 1" rim keeps juices and drippings from spilling.
A convenient tool: - Versatile enough for broiling, searing and baking.
- Dishwasher-safe for easy cleanup.
- Nests conveniently for easy storage.
|
|
Reply
 | |
Tip | From the Test Kitchen ... Recipes prepared in the Large Sheet Pan can cook quicker than those prepared in the Large Bar Pan. When using the Large Sheet Pan in place of the Large Bar Pan in a Pampered Chef® recipe, check for doneness 3 to 4 minutes earlier than stated in the recipe.
| |
|
First
Previous
2-13 of 13
Next
Last
|
|