Good pots and pans ??
Discussion
'Le Creuset' all day long.
Me and a load of cooks can't be wrong!
They have a lifetime guarantee too. My set is 13 years old now, used constantly, still as new.
The cast iron construction ensures longevity - but also the ability to absorb and retain heat, unlike other pans, stainless steel or otherwise.
Also, an important by-product for me, is that my frying skillet can be heated to a huge degree, and hold that heat one food is dropped in - vital for doing a good bit of steak.
Me and a load of cooks can't be wrong!
They have a lifetime guarantee too. My set is 13 years old now, used constantly, still as new.
The cast iron construction ensures longevity - but also the ability to absorb and retain heat, unlike other pans, stainless steel or otherwise.
Also, an important by-product for me, is that my frying skillet can be heated to a huge degree, and hold that heat one food is dropped in - vital for doing a good bit of steak.
Le Creuset are fantastic. But fiercely heavy (more so when full - don't underestimate this). My other half can't use them one handed and struggles with some when full with two hands.
As we needed a couple of new, larger pans and were passing an outlet, we bought a large frying pan and large casserole pan from ProCook. And they have been superb pans thus far. Light, good to cook in, can be put in the oven/dishwasher, good non-stick etc. And cheap, so if they bugger up after a year or two it won't really matter too much (especially as they have a 10yr guarantee).
As we needed a couple of new, larger pans and were passing an outlet, we bought a large frying pan and large casserole pan from ProCook. And they have been superb pans thus far. Light, good to cook in, can be put in the oven/dishwasher, good non-stick etc. And cheap, so if they bugger up after a year or two it won't really matter too much (especially as they have a 10yr guarantee).
Ray Luxury-Yacht said:
'Le Creuset' all day long.
Me and a load of cooks can't be wrong!
They have a lifetime guarantee too. My set is 13 years old now, used constantly, still as new.
The cast iron construction ensures longevity - but also the ability to absorb and retain heat, unlike other pans, stainless steel or otherwise.
Also, an important by-product for me, is that my frying skillet can be heated to a huge degree, and hold that heat one food is dropped in - vital for doing a good bit of steak.
What he said.Me and a load of cooks can't be wrong!
They have a lifetime guarantee too. My set is 13 years old now, used constantly, still as new.
The cast iron construction ensures longevity - but also the ability to absorb and retain heat, unlike other pans, stainless steel or otherwise.
Also, an important by-product for me, is that my frying skillet can be heated to a huge degree, and hold that heat one food is dropped in - vital for doing a good bit of steak.
Yes, they're expensive, but you'll be handing these on to your grandchildren.
I'm still using a Le Creuset casserole dish that was given to my parents as a wedding present in 1964.
stevethegreek said:
have a look at Stellar also...
I'd also consider Judge ( cheaper product range from Stellar). We've got a set of Stellar stainless steel pans and a smaller Judge pan - they're all wearing equally well. Great customer service - I dropped them an email after I broke the handle from the lid enquiring the price.. 3 days later, new handle arrived free of charge!Can agree with Le Creuset as well - we've got a set of these as well (gift from a weedy friend :-) )
It does depend on the cooking facilities - we've got an Aga and found that certain types of pan just don't heat properly..
I've long been an advocate of Le Creuset, but more recently I picked up a set of Costco's own brand 'Kirkland', and they're easily as good - if not better. Certainly got nicer handles on than my LC's, and the sauté pan is brill. For £140ish I don't think you'll get better.
Circulon aren't what they once were - coatings are v. easy to damage on them.
Circulon aren't what they once were - coatings are v. easy to damage on them.
Flibble said:
Have some Le Creuset stainless steel pans - would definitely recommend them. Less heavy than their cast iron offerings, but still chunky and well built.
Same here. Lid sealing is really good, and you can actually lift the things when they're full. Good non-stick surfaces on some too.I think it's best to get a mix of different types. Sets strike me as being a bit of a compromise as there is no one material that works well for all cooking tasks. IMO, the best approach is:
Carbon Steel frypans (De Buyer Carbone Plus or Force Bleu)
Stainless steel pots (almost any with a decent thick sandwich bottom, Hahn, Scanpan or whatever John Lewis has)
Cast iron cocottes (Staub or Le Crueset)
Cast iron griddle (LC, Lodge or whatever you can get)
Don't know anything about non-stick.
Carbon Steel frypans (De Buyer Carbone Plus or Force Bleu)
Stainless steel pots (almost any with a decent thick sandwich bottom, Hahn, Scanpan or whatever John Lewis has)
Cast iron cocottes (Staub or Le Crueset)
Cast iron griddle (LC, Lodge or whatever you can get)
Don't know anything about non-stick.
Stu R said:
Circulon aren't what they once were - coatings are v. easy to damage on them.
Is this true? I recently bought some Circulon pans based on what I had read on here in the past and other websites. Havne't had the chance to use them yet but will be disappointed if they damage easily.Mobile Chicane said:
I'm still using a Le Creuset casserole dish that was given to my parents as a wedding present in 1964.
I'm still using a Le Creuset casserole dish that my grandmother bought before she was married! (Avoid their non-stick frying pans tho'. The non-stick isn't that great.)
Oli.
ali4390 said:
Stu R said:
Circulon aren't what they once were - coatings are v. easy to damage on them.
Is this true? I recently bought some Circulon pans based on what I had read on here in the past and other websites. Havne't had the chance to use them yet but will be disappointed if they damage easily.ali4390 said:
Stu R said:
Circulon aren't what they once were - coatings are v. easy to damage on them.
Is this true? I recently bought some Circulon pans based on what I had read on here in the past and other websites. Havne't had the chance to use them yet but will be disappointed if they damage easily.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff