New saucepans needed

[E90_M3Ross]

Gone a bit AMG said:

I’ve had a set of circulon non stick pans that are at end of life as they been used and abused for a good few years now. Ones warped, ones losing its Teflon coating etc etc…

I’m a very keen cook and these have served me well for many years. I don’t know whether or not to spend a similar on a new set or try something different. Hence the thread.

I’ve got lots of different woks, stock pots and frying/saute pans so I’m looking for suggestions for a set of 4 saucepans from milk sized to 20cm ish….i don’t know what the cookery equivalent is but I don’t treat my everyday pans with any “mechanical sympathy “ these will be slung in a dishwasher post cooking every time they are used and the utensils will be metal, silicon and wood!

So in summary I want pans that can take a lot of stick. No pun intended. I’ve got loads of kit that needs oiling and seasoning but these will not be treated as well as I don’t have the time every day.

So I’m either thinking cheap and expect to replace after maybe 2 years or splash out on something with guarantees of longevity with the usage described.

Any suggestions?

Providing you've not properly abused them, contact Circulon. Mine come with a lifetime warranty (or is it 25 years....? Either way, a long time) on the coating, so worth checking.

[dickymint]

Gone a bit AMG said:

dickymint said:

We've had all types and prices over the years and have to say the best to date are Ninja Zero stick............


https://ninjakitchen.co.uk/product/exclusive-ninja...


And for the price you can't go wrong. No need ro put them in the dishwasher as all they need is water and a sponge. But do yourself a favour AMG and take it easy with the steel tools

I know steel on non-stick is t the best perhaps given the options suggested spending a bit of the budget on some new utensils would be shrewd.

I use metal on ours but not like a nutter

[Gone a bit AMG]

dickymint said:

I use metal on ours but not like a nutter

Well you can’t change how your made! I got made a nutter! It’s been fun though!

Has anyone got granite pan experience?

[Sway]

nuyorican said:

I love Le Creuset but not everyone does. They're too heavy for some people. So if you're limp of wrist maybe something to consider.

My other half has a genetic condition where she can dislocate pretty much any joint with minor cause. Lifting a saucepan was a particular trigger - either wrist or one/some of the joints in her fingers.

We've had the LC triply for years now, as whilst not the lightest they have absolutely superb handles both 'front' and 'back' permitting two handed lifting.

But yeah, either LC or Samuel Groves won't do you wrong. Don't bother with non stick for saucepans, zero need as the only time it'll be of use the contents are already ruined so aggressive cleaning isn't a problem.

[PhilAsia]

Gone a bit AMG said:

dickymint said:

I use metal on ours but not like a nutter

Well you can’t change how your made! I got made a nutter! It’s been fun though!

Has anyone got granite pan experience?

Neanderthals?

[TGCOTF-dewey]

I'd also look at hexclad op. I've had ceramics, analin, circulon, and very expensive German stainless over the years, and the hexclads are excellent so far. Two years in and still look new.

[PhilAsia]

We have a German WMF Transtherm uncoated stainless steel 26cm/10in frying pan. Had it for the last 17 years and still looks relatively new.

[timetex]

Also an ask here - my general saucepans are OK, but I need an on-hob saute/chef/frying pan - the sort you end up doing everything in.

I do have a cast iron and coated pan, but I tend to use that only for things that go into the oven, and my non-stick pan (stainless outside, non-stick inside) is no longer 'non-stick' and even with a glug of rapeseed oil, things are starting to stick on it.

I'm back on a gas hob at the moment, but induction-compatible would be good. Ideas?

[Sheets Tabuer]

timetex said:

Also an ask here - my general saucepans are OK, but I need an on-hob saute/chef/frying pan - the sort you end up doing everything in.

I do have a cast iron and coated pan, but I tend to use that only for things that go into the oven, and my non-stick pan (stainless outside, non-stick inside) is no longer 'non-stick' and even with a glug of rapeseed oil, things are starting to stick on it.

I'm back on a gas hob at the moment, but induction-compatible would be good. Ideas?

I do use my le Creuset frying and sauté pans and there is an art of getting the best out of them, google frying an egg in a stainless steel pan for some good videos, anyhow I also use this inexpensive pan from Russell Hobbs, it's cheap and I've abused the hell out of it, makes great steaks too.

https://www.amazon.co.uk/Russell-Hobbs-Infinity-Fr...

Also

https://www.procook.co.uk/product/procook-professi...

[dickymint]

timetex said:

Also an ask here - my general saucepans are OK, but I need an on-hob saute/chef/frying pan - the sort you end up doing everything in.

I do have a cast iron and coated pan, but I tend to use that only for things that go into the oven, and my non-stick pan (stainless outside, non-stick inside) is no longer 'non-stick' and even with a glug of rapeseed oil, things are starting to stick on it.

I'm back on a gas hob at the moment, but induction-compatible would be good. Ideas?

Get yourself some of this seasoning...........





And follow the instructions to the letter. Even on your 'non stick' it will work.

I bought myself a Le Creuset crepe pan last year that stated no seasoning required - it was absolutely crap even after 3 separate attempts ! Then straight away (pancake day was the following week) bought and used the Crisbee rub and was totally amazed. Couple of months later I bought Wifey their wok that stated the same "no seasoning required" and guess what....also crap and she wouldn't use it so did the same and happy days.

I've tried it on an old Teflon non stick and that also works again.

Edited by dickymint on Wednesday 2nd October 07:07

[Mobile Chicane]

There is no such thing as a non stick pan you can heat up to bd hot, lob in a dishwasher, and expect it to a. retain it's non stick properties; b. not warp or buckle.

As I have found out the hard way, this is especially important with induction, which gets a whole load of heat into the pan base.

Any induction-compatible pan will do. Just dial down the heat, but leave the pan on the hob for longer. A good 5 minutes. Until a tiny bead of water runs around the pan.

[andyA700]

Get another set of Circulon, the ones with the stainless bases (which will not warp) and don't use metal utensils.