Pan recommendations?
Discussion
Looking at treating myself to a new set of pans to replace the mismatch of random inherited pans I've got at the moment.
I've been looking at the Circulon Elite range, along with some of the Tefal numbers but would be interested in some recommendations as I know nothing about what differentiates a 'good' pan from a 'bad' one!
Thanks!
I've been looking at the Circulon Elite range, along with some of the Tefal numbers but would be interested in some recommendations as I know nothing about what differentiates a 'good' pan from a 'bad' one!
Thanks!
PLOTLOSS!What sort of pan, general use pans or specialist gear?
Things to look for in a general pan:
Good heavy base, the heavier the better, creates an even cooking platform so you dont get heatspots.
Copper bottomed pans do dissipate heat better but they do carry a premium.
Where the handle affixes to the pan I prefer a welded finish personally as nuts/rivets have a tendancy to come loose over time. Some of the very high end pans are rivetted you just need to ensure that any guarantee covers the handle.
I prefer a metal handled pan as they can go straight into the oven from the hob, great to do lazy steaks.
I also prefer non non-stick pans as I feel you can get a better finish on food from steel rather than teflon that said however non-stick are a LOT more convenient.
The Stella Range are pretty good all things considered, theres something at pretty much every level.
Dont scrimp though, if the cost makes you go 'HOW MUCH?!?' then you're in about the right range and remember, a pan is for life, not just breakfast.
If you're treating yourself http://www.mauviel.com/default.htm
Ideal accompaniment to a Le Cornue oven in Matt Black and Copper.
Things to look for in a general pan:
Good heavy base, the heavier the better, creates an even cooking platform so you dont get heatspots.
Copper bottomed pans do dissipate heat better but they do carry a premium.
Where the handle affixes to the pan I prefer a welded finish personally as nuts/rivets have a tendancy to come loose over time. Some of the very high end pans are rivetted you just need to ensure that any guarantee covers the handle.
I prefer a metal handled pan as they can go straight into the oven from the hob, great to do lazy steaks.
I also prefer non non-stick pans as I feel you can get a better finish on food from steel rather than teflon that said however non-stick are a LOT more convenient.
The Stella Range are pretty good all things considered, theres something at pretty much every level.
Dont scrimp though, if the cost makes you go 'HOW MUCH?!?' then you're in about the right range and remember, a pan is for life, not just breakfast.
If you're treating yourself http://www.mauviel.com/default.htm
Ideal accompaniment to a Le Cornue oven in Matt Black and Copper.
The_Gza said:
Thanks - just looking for general use pans at the moment.
Had a quick look at the Mauviel stuff
At £775 for a 6 piece set it's a little bit above my anticipated budget - I'd be tempted to leave it polished and on display rather than get it dirty using it for mere foodstuffs!
is it that goodHad a quick look at the Mauviel stuff
At £775 for a 6 piece set it's a little bit above my anticipated budget - I'd be tempted to leave it polished and on display rather than get it dirty using it for mere foodstuffs!
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