Good large Saute pan reccomendation
Discussion
Hi folks,
I'm frustrated!
We have now owned a succession of quite expensive large Saute pans (with lids) that infuriatingly do not retain a flat base. We cook on a ceramic electric hob (possibly soon to be upgraded to induction) and of course it is therefore crucial that all pans have a perfectly flat base in order to get good heat transfer.
We have been through 2 Stellar pans (so about £120 a pop if I remember correctly) and a Le Creuset pan (again north of £100), all three of which bowed pretty much as soon as we used them.
The result of this is that I can't get even or rapid heat in to the pans as required and this has a pretty significant impact on how the pans can be used. We do have a coupe of cast iron skillets that are great but they are not as versatile as a large Saute pan with a lid.
Does anyone have any suggestions for which brands to look at?
Also, so many pans seem to be labelled for medium heat only - but getting high heat in to a pan is so important for certain things. In fact I even have a Le Creuset wok that says it should not be used on a high heat: it is a wok for God's sake - but I digress.
If pans do not stay flat is gas the only real solution? We don't have gas out in the country where we are so it would require quite a major operation to get cylinders and gas lines plumbed in to the kitchen.
Thanks in advance.
TD
I'm frustrated!
We have now owned a succession of quite expensive large Saute pans (with lids) that infuriatingly do not retain a flat base. We cook on a ceramic electric hob (possibly soon to be upgraded to induction) and of course it is therefore crucial that all pans have a perfectly flat base in order to get good heat transfer.
We have been through 2 Stellar pans (so about £120 a pop if I remember correctly) and a Le Creuset pan (again north of £100), all three of which bowed pretty much as soon as we used them.
The result of this is that I can't get even or rapid heat in to the pans as required and this has a pretty significant impact on how the pans can be used. We do have a coupe of cast iron skillets that are great but they are not as versatile as a large Saute pan with a lid.
Does anyone have any suggestions for which brands to look at?
Also, so many pans seem to be labelled for medium heat only - but getting high heat in to a pan is so important for certain things. In fact I even have a Le Creuset wok that says it should not be used on a high heat: it is a wok for God's sake - but I digress.
If pans do not stay flat is gas the only real solution? We don't have gas out in the country where we are so it would require quite a major operation to get cylinders and gas lines plumbed in to the kitchen.
Thanks in advance.
TD
Not a huge amount of help, but I have 2 saute pans - 1 like a very large frying pan with a domed lid, the other more like a very wide shallow saucepan with a flat lid. Both are excellent. However, neither has any markings on them which would indicate who made them. I bought them from Selfridges about 10 years ago. There a slight dimples where the handles are attached - looks like they've been spot welded.
Putting that to one side, I would focus on an induction hob first, then worry about the pans after that. You will not believe the difference an induction hob makes - it's worth whatever hassle is involved in cutting work tops.
Putting that to one side, I would focus on an induction hob first, then worry about the pans after that. You will not believe the difference an induction hob makes - it's worth whatever hassle is involved in cutting work tops.
omniflow said:
Not a huge amount of help, but I have 2 saute pans - 1 like a very large frying pan with a domed lid, the other more like a very wide shallow saucepan with a flat lid. Both are excellent. However, neither has any markings on them which would indicate who made them. I bought them from Selfridges about 10 years ago. There a slight dimples where the handles are attached - looks like they've been spot welded.
Putting that to one side, I would focus on an induction hob first, then worry about the pans after that. You will not believe the difference an induction hob makes - it's worth whatever hassle is involved in cutting work tops.
Yes we had an induction hob in our previous house and it was excellent. We will get one installed here soon for sure and of course make sure we buy induction compatible pans!Putting that to one side, I would focus on an induction hob first, then worry about the pans after that. You will not believe the difference an induction hob makes - it's worth whatever hassle is involved in cutting work tops.
Thanks for all the useful replies folks.
I will take a look at the recommendations and see what I can find.
And of course I am now in to full research mode on induction hobs. It has been a few years since I had one and I assume that things have moved on since then. Any suggestions as to the best brand to go for? I'd be looking at something around 90 cm wide I guess and have a budget of around £1K
I will take a look at the recommendations and see what I can find.
And of course I am now in to full research mode on induction hobs. It has been a few years since I had one and I assume that things have moved on since then. Any suggestions as to the best brand to go for? I'd be looking at something around 90 cm wide I guess and have a budget of around £1K
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