Pampered Chef
6 years ago
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Pampered Chef
Comments (11)I don't know about their cookware, but my SIL gave me one of their choppers for Christmas one year, and I really like to use it when I have a lot to chop at one time! I had tried a similar chopper from Sur La Table (this was years ago, though) but I ended up returning it because it was more trouble to use and clean than I thought it was worth. The Pampered Chef version of the chopper is very easy to use and to clean -- it pulls apart easily, rinses easily, and is easy to put together again once it is dry. For small jobs, a knife is easier to use and clean, obviously, but if you are doing a dish with lots of fine dicing etc, it is a real time-saver...and kinda fun, too. Oh yeah...when my dd damaged one of the parts by putting it into the dishwasher, I was able to get a replacement part easily (not cheaply, lol, but easily!) So, sorry, no help on the cookware, but I can heartily recommend their chopper......See MoreHelp - I must attend a Pampered Chef party!
Comments (13)SIL used to do the demos... and she was GOOD at it, always lots of fun and food involved. After she stopped doing them, she gave me a few things she accumulated. She SWEARS by the chopper... it works just fine, but I find that the small amount of extra time with a knife outweighs the disassembling of the gadget to clean. The "V-slicer" works fine, but already had an inexpensive Mouli mandolin that works FINE even after many years. She used the apple peeler/slicer/corer a LOT when niece was small to prep fruit for snacks. I found another use for it. Was making a BIG batch of real lemon-ade and thought off all that great zest (that I didn't immediately need) just going into trash after juicing. The parts that slice and core can swing out of the way and I ended up with MOUNDS of zest and lemons still intact enough to use reamer on. Air-dried and then ground to make REAL lemon-pepper that didn't have SALT as a main ingredient. Pizza stone is nice, though NOT any different from every other one to justify possible higher cost. She had a few demos in her home for something called "Simply" something. All food items. Tasty but seriously over-priced. I found knock-off recipes for a few things people were RAVING about that were much nicer and a fraction of cost....See MoreCan I Put a Cold Pampered Chef Casserole...
Comments (17)I don't know about PC but I shattered a pyrex baking dish one time by putting it cold from the fridge into a hot oven. Now if I forget to set something out that has been refrigerated I will put it in the microwave on the defrost cycle to take the chill off,then put it in the oven. Glad yours turned out OK,jasdip. This is what PC website say about the stoneware. Avoid dropping or exposure to extreme temperature changes. Do not add liquid to Stoneware after it has been heated. Always allow Stoneware to cool to room temperature prior to adding liquid or cleaning. Do not use Stoneware under the broiler or on top of a direct heat source. When removing Stoneware from freezer, allow Stoneware, and frozen foods in Stoneware, to thaw completely in refrigerator prior to placing in a preheated oven. Thaw dense frozen foods prior to baking in Stoneware. These items include, but are not limited to frozen foods such as frozen meats and entrees and unbreaded fish or chicken. Frozen prepared foods such as French fries, pizza or breaded chicken nuggets do not need to be thawed prior to baking....See MoreWhere do you store your pampered chef stones?
Comments (10)I have tray cabinet dividers under my prep sink in an 18" cabinet. I store the extra oven racks, cutting boards, large round pizza stone, a pizza grid, a medium peel and a pizza pan, the stainless cover for the sink, some plastic cutting sheets, and a couple of oversized pot lids. I have the rest of the baking stuff over the refrigerator but I didn't want to be trying to wiggle that stone out above my head with fingertips....See More- 6 years ago
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