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  1. Home
  2. FAQ

FAQ

Cook & Chill Frequently Asked Questions

  1. How do I use Cook & Chill?
  2. How is Cook & Chill cost effective?
  3. How long can I store food in my Cook & Chill casings?
  4. What is Cook & Chill?
  5. What is the FDA Model Food Code?
  6. Why is the chilling process so important?

PanSaver Frequently Asked Questions

  1. Can I cook in PanSaver?
  2. Can I store leftover food in PanSaver?
  3. Does PanSaver melt?
  4. How can I make it easier to cook and serve out of PanSaver?
  5. How do I seal PanSaver for storage?
  6. How do I use PanSaver?
  7. How is PanSaver cost effective?
  8. How long can I leave PanSaver in heat/on the line?
  9. How much food can I store in PanSaver?
  10. Is PanSaver a non-stick material?
  11. My cooks say lining their pans with PanSaver slows them down. How can I prevent this?
  12. What are some possible reasons for PanSaver sticking to my pans?
  13. What health standards and certifications does PanSaver meet?
  14. What size pans can use PanSaver?
  15. What’s the maximum temperature of PanSaver?
  16. When I reheat my leftovers, can I reuse the same PanSaver the next day?
  17. Why doesn’t PanSaver melt?
  18. Why is there sometimes moisture in my pan after cooking with PanSaver?
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