Frying Pan Sales Trend Makes Steep Incline

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Jerry McGahan, CEO of Skillets & More

Food is seasonal so your cookware has to be seasonal as well.

(PRWEB) May 31, 2012

Company officials report that they were not expecting to reach the benchmark of five hundred skillets sold until the middle of July. Mr. McGahan, the CEO of Skillets & More, believes he knows the reason why.

Its summer time, he explained its that urge to cook out on the patio over a small portable grill. Cooking outside is a fantastic way to keep one's place of residence cooler during the summer time months.

People have been going over their inventory of pots and pans that they haven't used much all winter. They have been noticing small dents and rust spots that have developed since the last time their cooking pan has been used. Ware marks can result over time if pots and pans are in close proximity and can rub up against each other.

Another reason that sales have started picking up is that small outside grills do not have the surface space of an indoor stove. Its important to match the burner element to that of the pan. If the pan is too big then some of the food in the pan is going to get over cooked and food in other sections of the pan will not get cooked enough. Therefore, its important to match the burner element to the size of the pan.    

Most people when they think of cooking they think in terms of the needed ingredients the recipe calls for and cooking time. Professional chefs though know to let the type of food being prepared determine the size of the pan. Sauces and stews, for instance, belong in a more cylindrical pot where the elements can be mixed evenly throughout the food.

Ever notice the winter months is when most people eat more protein filled foods like turkey for thanksgiving. For many people the winter months, mean cooking in the oven which calls for a different type of cooking pan and that is one without plastic or wooden handles. People eat differently in the winter because proteins help the body stay warm.

During the hot summer months most people tend to eat more vegetable type foods with a lesser amount of meat mixed in. Vegetables cook much more quickly than meats so they should be cooked in smaller thinner pans which are better suited for a small outside grill.

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