Should I Choose a 10 or 12 Inch Skillet for My Kit Enhancement Month?

[Intrepid_Chef]

I have 2 days left in my Kit Enhancement month. I have given serious thought to getting the 12 inch family skillet to do upside down cakes and asian noodle recipe, stuff like that, at shows.

But April is KE as well, and then the 10 inch skillet is available as open stock. However, a lid is available for the 12 inch skillet, but not this one.

The 12 inch skillet is HUGE, however ... and I am single with one roomate.

Which one do you reccomend? I can't see myself getting a whole set of anything at this time.

 

[PamperedDor]

Love Love Love my 12 in skillet!!!!! Its a great piece at your shows for getting bookings!! My vote - get the 12!

 

[kearstin]

I don't have the 12" skillet, but it is on my list. I do have the 10" and use it ALOT! And I do some of the skillet cakes in there. But you have to leave out a little batter and adjust the cooking time by a couple minutes.

 

[KellyTheChef]

Get the 12"...if you are making something that isn't quite big enough to fill the 12 inch, it's no big deal. You don't have that option if you have the 10" and it's too small!

Hamburger helper, spaghetti sauce, fried chicken or chicken tenders, grilled cheese, you name it, I use my 12" for it!

If I could only have ONE cookware piece, this would be the one!

 

[wadesgirl]

I love the 12" skillet. It's just DH and I and it gets used alot.

 

[chefann]

It's just 2 of us at my house, and the 12" is probably the most-used pan around here.

 

[climbercanoe3]

Think about the big picture. Which one will benefit you at your shows and home? If you buy the 12 inch you can still use it to make smaller portioned meals. This is an investment with a lifetime guarantee.
Do you plan to stay single forever? (Rhetorical question, not a judgement call) You can also do the meals in the 12inch and freeze for later. Good luck on your decision.

 

[bsaxman]

I dont understand the whole concept of "kit enhancement." We get 40% off, but how do we know how much we can get or when it expires???

 

[etteluap70PC]

12" all the way! You can use it so much more than the 10" saute at shows! I thought I would never use the 12" when it was just hubby and I ... Wrong! I used it for making extra to freeze all the time when I was busy and working.

 

[chefann]

I dont understand the whole concept of "kit enhancement." We get 40% off, but how do we know how much we can get or when it expires???

It's covered in the policies. We get 40% off the retail of what we order on a KE order. There's a limit of 1 per item, and a max of $500 retail. If it's your new consultant KE, you also can't order anything that came in your kit.

 

[climbercanoe3]

The April kit enhancement is 40% off for the month. You can put in 1 order up to $500.00 retail. When you enter an order in P3, under kit enhancement it will total your order for you, just like a show.

The details are in the policies and procedures in Consultants corner.
page F-9

https://www.pamperedchef.com/images/cc/us/pdf/policies_procedures.pdf

 

[etteluap70PC]

I dont understand the whole concept of "kit enhancement." We get 40% off, but how do we know how much we can get or when it expires???

KE is always April for all consultnats. We cna get 40% off whatever we want in the catalog (qty of 1 only and there is a retail value limit. Look in the Policies and precedures under kit enhancement) to place one of these orders go under non comission orders. You will see it there and it will only let you do it in April or for new consultants they also get a KE in their 4th month. You can only do an order once durring that month so make your list carefully!

 

[etteluap70PC]

LOL... How many people can type the same thing at the same time???

Too funny!

 

[jrstephens]

I would get the 12" skillet. I use it several times a week. Russell uses the 10" when he cooks eggs for breakfast, but I rarely use it myself.

 

[Intrepid_Chef]

Thanks.Do I plan to stay single forever? Who knows? But it is quite possible that even if I marry, my household size will not change.I just want something that is versatile and that will get used all the time. The 8 inch is just too small to flip eggs, IMHO. I was never a fan of non-stick of any kind until I got this!Mulling over whether to blow the last of my PC dollars on this or work it into my budget ... also on whether to also get the lid or splatter screen.

 

[KellyTheChef]

I say go for the lid instead of the splatter screen. Too many recipes call for you to use a lid...

 

[dannyzmom]

the 10" is no longer available

 

[kam]

It's just 2 of us at my house, and the 12" is probably the most-used pan around here.

Yes, same here. I have both the Exec and SS 12" Skillets and BOTH get used alot!

 

[jrstephens]

I say go for the lid instead of the splatter screen. Too many recipes call for you to use a lid...

I agree with Kelly.

 

[Intrepid_Chef]

the 10" is no longer available

What'ya talkin 'bout, Willis?The 10 inch skillet is part of the 3 pc. set. It's also available as Open Stock.Do you mean the professional line?

 

[kam]

If you are talking about the Exec 10" Saute that is available on the S/S Sample order...

The 12" Skillet has very high sides (for the cakes) and keeps the ingredients in the pan nicely (especially the ground beef for the power cooking.

The 10" saute is way smaller. The sides aren't anywhere near as high. DH browned 1 lb of sausage in it last weekend. It fit, but he was complaining that the sides weren't as high as the skillet and he had to be more careful that the sausage didn't go flying out of the pan (he is spoiled using the 12" skillet- I am actually considering the 7-piece since it contains a 10" version of the 12" skillet).

I feel that the 2 pans (12" skillet vs 10" saute) have separate uses and I am glad I have both.

The 10" saute is wonderful for eggs (a little more room than the 8" I think you mentioned) plus I love doing the garlic bites using the full 8 biscuit package in the 10" saute.

 

[PamperedDor]

Go for the lid!!!

 

[lkprescott]

I really want to get the 12"... I've had a 10" skillet and it's just inadequate too many times and I get tired of things falling out and such. The 12" seems much more versatile and like someone said, you can use the 12 inch with an amount the 10" could handle but also more... I'm looking forward to one day getting the 12" and retiring my old worn out wretched nonPC 10"... LOL.

 

[legacypc46]

Go for the 12". Trust me, 2" makes a difference.

 

[janetupnorth]

Carolyn is talking about the Professional line.

But on the Exec line, there is no 10" skillet available in open stock, only the 10" saute pan will be open stock.

I say based on all that and my personal opinion, the 12" skillet is the way to go.

 

[chefann]

Go for the 12". Trust me, 2" makes a difference.

Kris!


OK, I was thinkin' it, too. :blushing:

 

[lkprescott]

Kris!


OK, I was thinkin' it, too. :blushing:

Oh my... you guys are panning in the gutter, I see...

LOL

 

[kspry]

I hardly ever use the 12" skillet lid.
DH uses the splatter screen a lot, with several different type pans.

 

[Intrepid_Chef]

When AD made the one pot skillet she used the splatter screen ... I'm thinking it will work for more than just this big ole' skillet.

 

[kspry]

Oh, it does. I like it a lot, since nights he cooks, I clean up.
That splatter screen is great, even though I never use it!