Pampered chef bar pan, questions....

I bought one, and I heard it is so great, why did my chicken cutlets not come out crispy on there?Is it because it was my first use of it? I seasoned the pan like it said. I plan on making frozen tator tots on it tonight, will they be crispy? Do I need to preheat the pan first with the oven while I use it? help! Any suggestions would be great, and also, what do you make on yours? Recipes please. Thanks in advance.

Re: Pampered chef bar pan, questions....

Good questions bc I just bought one too and should get next week.

Re: Pampered chef bar pan, questions....

How did you make the chicken cutlets? I typically make mine with panko, so they tend to get a little crispier than with just egg and breadcrumbs. I do find that the pan works better the more you use it. I also bake my chicken cutlets for about 20-25 minutes on like 400 or 450. The higher heat helps too. Also, preheating the pan can work, but I find that works best when making pizza or something like that.

ETA: I make almost everything on that pan! Pretty much if it can be baked on a metal sheet pan, I use the bar pan instead. It always comes out so much better and nothing sticks to it. I used to be a Pampered Chef consultant, so I have a ton of recipes. FM me if you want me to send you some!

Message edited 11/8/2013 10:17:15 AM.

Re: Pampered chef bar pan, questions....

I don't have any advice, but be careful with that thing! I dropped it from just a couple of inches above the ground, and it completely cracked. I know someone else who had the same thing happen, so be delicate with it!

Re: Pampered chef bar pan, questions....

If you crack it or break it, save a piece and send back to them. They will replace it. They did for my small bar pan.

My food is always crispy - I have it on convection as well as mixing panko in.