Discussion
)http://www.johnlewis.com/john-lewis-classic-ii-ess...
I've got a set, and so do my parents. My parents set are 25 years old and still going strong.
I've got a set, and so do my parents. My parents set are 25 years old and still going strong.
le Creuset 3 ply - lifetime guarantee and no non stick coatings to fall off.
http://www.amazon.co.uk/Le-Creuset-3-Ply-Stainless...
http://www.amazon.co.uk/Le-Creuset-3-Ply-Stainless...
Pooky67 said:
We have some Anolon hard anodised pans. I think they're brilliant, still extremely non-sticky after 5 years. Nothing has ever stuck to them. Bought from generic department store for around £150
Same here but managed to pick up for £100, can sometimes find them on the bay with the milk pan thrown in for free too. One of my favourite kitchen purchases ever.Probably a bit of a cooking cliche - but my LeCruesets are still as new 15 years on, including a few that I inherited that are getting on for 30.
Yes, they're heavy, but the cast-iron construction means as well as durability they are superior for cooking due to the way heat stays in the pans.
This means that on lower heats, there are no hot-spots so you can evenly cook delicate stuff without the risk of burning bits of the food. It also means that once it's up to the temperature you want, you can knock the heat back a bit and the temperature doesn't really drop off, so in my mind I'm saving a bit on gas costs.
And on high temperatures for steaks and stir-frys etc. the heat stays in, even when you drop a load of food or sauce into the pan, unlike most other pans that will then become cooled and you instantly lose the temperature.
Coupled with the pans and skillets having the handles as an integral part, meaning that there are no handles to get loose and fall off.
I recommend.
Yes, they're heavy, but the cast-iron construction means as well as durability they are superior for cooking due to the way heat stays in the pans.
This means that on lower heats, there are no hot-spots so you can evenly cook delicate stuff without the risk of burning bits of the food. It also means that once it's up to the temperature you want, you can knock the heat back a bit and the temperature doesn't really drop off, so in my mind I'm saving a bit on gas costs.
And on high temperatures for steaks and stir-frys etc. the heat stays in, even when you drop a load of food or sauce into the pan, unlike most other pans that will then become cooled and you instantly lose the temperature.
Coupled with the pans and skillets having the handles as an integral part, meaning that there are no handles to get loose and fall off.
I recommend.
D1ngd0ng said:
Pooky67 said:
We have some Anolon hard anodised pans. I think they're brilliant, still extremely non-sticky after 5 years. Nothing has ever stuck to them. Bought from generic department store for around £150
Same here but managed to pick up for £100, can sometimes find them on the bay with the milk pan thrown in for free too. One of my favourite kitchen purchases ever.Love our Anolon pans, they're excellent.
I have a mixture of circulon heavy duty ones, Stellar and le creuset....
If I were to buy again I would probably go copper:
http://www.ebay.co.uk/sch/i.html?_odkw=&_osaca...
but then thats me... I like shiny things.
If I were to buy again I would probably go copper:
http://www.ebay.co.uk/sch/i.html?_odkw=&_osaca...
but then thats me... I like shiny things.
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