Pots and Pans Recommendations please!

[Cheffi]

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.

[Pottypotter]

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.

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.

[Pottypotter]

Sorry hadn't read all the threads

[Mrs Dobby]

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!)

[Cheffi]

Hi Cheffi,

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! 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.

Big house in the country!!! I wish

[shirlthegirl43]

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.

[laura g]

we got rid of our le crueset pans. like shirl, main reason is they were too small.

I can recommend the professional cookware shop - our nearest was at Cheshire Oaks outlet. We've got their stainless steel pans and they've been brilliant. I have the hugest stock pot /steamer and a load of baking trays and roasters that look like the school dinner ones with handles on the sides. brilliant knives too.

we did keep the le crueset oval casserole though. Its JUST been thrown, after 12 years. looking a bit battered and chipped. went to get a new one but balked at the price. ok i guess if it was really what we wanted but that too was getting a bit small for garnett style cooking, which involves knocking up a casserole on a friday night and by way of throwing other stuff in now and again, getting it to last a week!!

[TEB]

if you dont mind what they look like then we got some from a car boot sale that are stamped British Army from about 1960 , they have since survived 7 years in a restaurant (being burnt to high heaven) and they are brilliant, for skillets we use cast iron and they only get better with use.

[swampie sue]

I just love my Circulon, best saucepans I have ever had, and I have had a few. Burnt stuff just glides off. They come with a lifetime guarantee and they even used to use them on ready steady cook. I can't say if they still do as I don't watch it any more. I just love em....

SS

[Two_Sheds]

I don't like Le Crueset, too heavy, and mine went rusty.
I love my Stellar pan, would def. go for them again, but OH has just bought some Antony Worrell Thompson ones off eBay (c.�40 for 4). they are stainless steel with pyrex lids and steam vents. They're great, the only drawback, and its a major one, is that the handles get boiling hot and burn your hand
NB. I'd never buy non-stick again...its a lie, they always stick.
To clean burnt-on food, soak some biological washing powder in the pan (but not on non-stick or it will take all the coating off too)