Chef Stir Pan...the #1 Multi-Use Cooking Appliance in America 

The Chef Stir Pan 3.25 Qt. offers complete freedom while you cook.  Allowing you to stir fry, sauté, simmer and even slow cook all your favorite foods hands-free.  That saves you time in the kitchen!

Delicious, quality food in less time.....A quicker, healthier way to cook

Cooking healthy has never been this easy!  The Chef’s Stir Pan’s patented, sealed heating design improves the retention of vitamins, nutrients and flavor in every meal you make with little or no oil.  That means healthier, tastier food for the entire family to enjoy.

 

  Chef Stir Pan cooking range; moderate to high temp:
  WARM setting 200ºF
  SIMMERS at WARM setting
  Brown, Braise, Sauté, Stir Fry
  Great for Popcorn

MultiStir Chef cooking range; slow cook to high temp:
WARM setting 150ºF
Warms food at WARM setting
Slow Cook at 175ºF to 200ºF
Brown, Braise, Sauté, Stir Fry
Great for Low temp cooking


Elevate your results and expand your cooking options with tremendous Recipe Versatility


Great Cooking… FAST!

• Fast and friendly to use for simple recipes and a broad range menu!
• Perfect for entertaining; easy to clean up.  Cook and mix quality food with little effort

Don't Boil Away Nutrients!  Stir and Steam Cook...stirring while searing and steaming is better!
Per Peter Nielsen, nationally recognized health and fitness expert and long time user of our product...Researchers cooked two cups of broccoli along with ten tablespoons of water using various methods. They included steaming, pressure-cooking, boiling, and the microwave. They then compared the 'flavenoid' content in the cooked broccoli. Flavenoids are anti-oxidants that are proven disease fighters!

The final results were pretty amazing. Steamed broccoli lost 11% of its flavenoid content, pressure-cooked broccoli lost 53%, boiled lost 81%, and microwaved broccoli lost an incredible 97% of it's flavenoid content! Water exposure is a key factor. The less exposure to water the broccoli had - the more flavenoids remained.

Stir Cooking is great:  See Recipes for Italian Flare for Bowtie Pasta Alfredo with Broccoli

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Customers and professionals include:
Cornell University
Library of Congress
University of Pennsylvania
Princeton University Library
Michigan State University
University of North Carolina
University of Iowa Libraries
Metropolitan Museum of Art
General Mills food technologists
Georgia Tech and Emory University
NYU Institute of Fine Arts Conservation