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Hi Guys, a quick question for those grapes of a culinary bent!

We are looking for a decent set of stovetop pans for ourselves, and thought who better to ask then all the other grapes!

Currently we have a set of 6 pans (28cm frying pan, 14cm milk pan, 2x16cm saucepan, 18cm saucepan and a 20cm saucepan) in stainless steel from the Cook's Essentials Range (QVC), which werent cheap (as we were fed up of buying a new set every 12 months or so), but also weren't too expensive. Well, after 4 years they are beginning to get a bit battered, some of the non-stick is coming off and we both think its time to start looking for a really decent set that will last us a long time! Cost isn't a major factor as we dont mind paying for quality (although nothing too ridiculously expensive please!), but I would rather get something this time that will last at least 10 years or so!

I was looking at the Le Crousset range, but they are very heavy and I was a little put off from them by a lady I was talking to in Debenhams last week (she said they chip too easily and then become useless, she had a set and wouldnt be buying them again), so not sure if I really fancy them now.

Other brands I've been looking at include CirculonII and Avolon, we have some of the Avalon Bakeware (fantastic stuff, even burnt on chocolate or mince just slides off when touched), so I quite fancy some of that, but as it is expensive I'd love to have some recommendations and shared experience before we take the plunge and splash out on a new set!

Any advice, comments, personal experience or ideas would be greatly appreciated! Many thanks in advance!

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Blessings
Suzanne (aka Mrs Dobby)

'Garden naked - get some colour in your cheeks'!

The Dobby's Pumpkin Patch - a blogspot work in progress!
Last updated 3rd September 2008 - updated balance sheet!

Mrs Dobby -
I have rather a patchwork collection of pans, but the one I really like is my Tefal saute pan, (the ones with the red blob in the middle). Really good non-stick surface, easy to clean, nice and heavy too. When my others need replacing I'd def go for more of these.
Sue

Hello Mrs Dobby, how wise you are to go for top quality pots. Your investment will bw well repayed.
In relation to pots I would say it's horses for courses. I wouldn't (didn't) go for a matched set. Work out what you need and what you want each pot to do for you.
I see no need for a non stick pot to make soup, boil vegetables or potatoes. For these purposes I bought stainless pots with copper bottoms. Meyer Copperal range. I've had them 20+ years, find them excellent, look like brand new, and completely dish washer safe. Can't recommend them highly enough.

For non stick pots, for frying, browning meat, making sauces and slow cooked stews, I have several in the Circulon range. Had them 10+ years and they're like brand new. Highly recommended. They say thay are dishwaher safe but in honesty, they are so easy to clean I rarely put them there, but they have been in with no ill effects.

These ranges can be very expensive in the big department stores. I bought mine for quite reasonable prices (less than half price) in our local Co-op kitchen department.

Wharever you decide to buy, shop around for the price. You'll be amazed at the differences. Good luck and let us know what you decide to go for and how you get on.

Try Run pans.

http://www.runcookware.co.uk/acatalo...cial_Pans.html

We have had them for 5 years now and they are as new, You can burn condensed milk in them and just wipe it out. Its not non stick, stuff just doesnt stick. You can leave a pan on the stove and it will not smoke like a non stick. They are bought individually but as they are expensive we bought a couple a year until we had what we wanted from the good food show.

They go from oven to dish washer if required but even something like a curry only needs a rinse and a wipe out with kitchen roll.

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Kindest regards, David.

http://pigletsplots.blogspot.com/
updated at last - Saturday 9th at 2040hrs

Sorry PW, this made me chuckle - sounds like you've tested that one already?

I don't know the make of mine but they are copper bottomed and are fab. They were a gift 5 years ago and like PigletWillie's are still like new...

Tested already is burnt solid Benichin rice, burnt milk, burnt spag bol, burnt curry..... anyone fancy coming round for dinner, I'm a good cook, honest!

But I agree, good solid, heavy pots are the best investment. You could knock someone out with even the smallest of my saucepans (that one's not been tested thankfully!)

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter

Hmm, see some school uniforms have that non-stick ingredient in them.

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Personally I love my Tefal set (1 big, 1 small frying pan, saute pan & 3 sizes of saucepan); can't tell you what the range is, but it's whatever was about 6 or 7 years ago and it's fab! However, the non-stick on the big frying pan is just starting to come off a bit, but usually isn't a problem.
I have a Le Creuset set too (Large casserole, frying pan & 2 saucepans) but have to say, the only thing I use with regularity (which actually gets used at least once a week) is the casserole; the reason being that usually whatever has been cooked in this is served up with a ladel, whereas the other items usually require lifting and holding over the plate: it's a wrist breaker! I've not had any problems with chipping though. Aside from Le Creuset's ironware, I have a lot of their potterie range which I also adore.

I love my Le Creuset casserole dishes but ended up giving away the frying pan I was given for the weight reason mentioned by Waffler - they just aren't practical unless you're a weight lifter and that's before you have any food in them. Never had the saucepans but should think they're worse, the thought of draining with one hand doesn't bear thinking about.

Like many of the posts above I've got a set of stainless steel with copper bottoms which I had for a wedding present 8.5 years ago and they're still going great guns. I don't think you necessarily have to go for a top make, but need to ensure that they're well made and sturdy. It's important that the bases are of a reasonable thickness so that they don't distort over time and you get a consistant contact with the heat source. Proper fitting lids is is also important, mine have a small vent in them which helps stop them boiling over (there's probably a proper term for this but I don't know what it is). Suppose the only other thing to consider is that you make sure you have the right sizes for your needs, we mainly use a small and medium pan, often with a steamer on top but it's handy to have larger ones for when visitors come around.

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Which one are you and is it how you want to be?

The thing i like best about my saucepans is the pyrex lid. I don't have to take off the lid to check the contents of the pot.

I have a circulon roasting tin (not exactly a saucepan) I paid a lot of money for it - but nothing sticks to it - including BBQ sauce made with molasses!! and I reckon it will outlast me! (& hopefully I have another 40/50yrs to go!)

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Lakeland Limited do a nice set of pans etc, I'm sure it was under £200 for about 8 or 9 pans...

My mum bought herself some when she moved house... I'd ask her what they're like but the flippin' woman is in Spain at the moment!!

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"Its not who you are underneath, it's what you do that defines you" - Bruce Wayne

I have some pans, Demeyere, which I bought about 15 years ago. At the time my specification was that I never wanted to buy any more saucepans. Well they are still like new and look like outlasting me Not non stick but stainless steel with and aluminum sandwich bottom and a very good shape for stirring things. Far from cheap but well worth the outlay.

I bought a 7 piece copper bottomed stainless steel set from Argos for £60, they wash well (dishwasher) and so far I've had no problems. I've also got a Le Creuset set but as above I find these too heavy for everyday use, good for sauces and the casserole pot is invaluable

Well, I know its been a while since we posted for recommendations, but we took the plunge last week and bought the first 4 new pans of the set we want!

We opted for the stainless steel tri ply Le Cruesset 3 pan set, 16cm, 18cm and 20cm, not non-stick and also got a non stick oval fish pan (it was on offer and cheaper than the equivalent frying pan), wasnt cheap, but they are excellent! We are going to treat ourselves to the rest of the pans we want over the next few years, until we have the full set that we want!

Many thanks to all for their replies and advice!

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Blessings
Suzanne (aka Mrs Dobby)

'Garden naked - get some colour in your cheeks'!

The Dobby's Pumpkin Patch - a blogspot work in progress!
Last updated 3rd September 2008 - updated balance sheet!

This is probably a bit late now as you've bought the le creuset pans but I have recently had an Aga installed and had to think very carefully about what pans to get. Keeping energy efficiency in mind I have gone for either cast aluminium or hard anodised. The rate at which these pans heat up and boil etc is incredible compared to stainless steel and cast iron. Like another poster I have not gone for a matched set (they are stored in cupboards) but for individual suitable pots and pans. The brilliant thing about a lot of the pans I have got is the handles come off so you can transfer to oven. I'm do loads of cooking so I must admit looks come down near the bottom of the list.

I have Le Crousset, they are very good, I've had no problems at all with them chipping and can't imagine how they would chip they are more likley to chip what they hit than themselves. The onlly problem I find is that when full of food they are very heavy, not sure how I will get on with them when I get older. I've had them quite a few years and they still look like new. They have a good guarantee, but very expensive. Sorry thats not much help for you.

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Belgrave-allotments.co.uk

Sorry hadn't read all the threads

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Belgrave-allotments.co.uk

Hi Cheffi,

The Trivita 3 ply pans from Le Creusset that we got are a 3 layer sandwich of 18/10 stainless steel with a cast aluminium internal layer, not just a base but side walls as well, so they heat up fairly quickly, dont suffer with hotspots and thus dont need to be used on high heat settings. They are also suitable for any type of heat, including use on an Aga, so when we win the lotto and move to the big house in the country I can take them with us! They are also oven safe, so can go straight into an oven at any heat setting up to 200c

I have to agree that the cast aluminium pans do heat up amazingly quickly, and the other bonus for me is that they arent quite as heavy as the cast iron / enamelled ones that they are more well known for.

Hi Pottypotter, I love the cast iron / enamelled Le Creusset pans, had always wanted a set of the volcanic orange, but their weight was just a little too much for me when it came down to it. A couple of my friends have them and love them, but I know that in the future I would suffer with their weight, which is what ultimately put me off! Fortunately their Trivita range seems to be just what we wanted (we did look at everything else we could in a large number of shops first tho!)

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Blessings
Suzanne (aka Mrs Dobby)

'Garden naked - get some colour in your cheeks'!

The Dobby's Pumpkin Patch - a blogspot work in progress!
Last updated 3rd September 2008 - updated balance sheet!

Big house in the country!!! I wish

I had a set of Le Creuset pans but the only one of a reasonable size for a family of four was too darned heavy to lift when full of spuds!!

We bought a set of 3 stainless steel Kitchen Devils pans from Woolworths in 2000 for about a tenner. Apart from the one my Dad boiled spuds in for about 3 days (must have gone on fire ) they are like new - the burned one is a sort of gold colour that we can't get back to its proper colour. I agree with other peeps about the Tefal frypans though - they are superb.

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk