Little Gem saucepan

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JuneJ

Little Gem saucepan

I have decided to treat myself to a Little Gem saucepan so that I can make lovely scrambled eggs for my hubby who is very poorly. I only seem to be able to find it online being sold by Art of Living at a cost of £29.99. I know it's a good pan, but isn't this a bit steep for a small saucepan? Does anyone know if it's available from anywhere else, or if there's a recommended alternative? Many thanks :)

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Welshcookie

Scrambled eggs

A small non-stick saucepan is also suitable for scrambled eggs, and so much cheaper.

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SonyaK

Scrambled eggs

I usually make my scrambled eggs in a pyrex jug in the microwave!!

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JuneJ

Little Gem saucepan/scrambled eggs

My hubby has always made the scrambled eggs in our house in a jug in the microwave too! I just fancied treating myself to the legendary saucepan so that I can make him scrambled eggs in 'the proper way' now that he's ill and proper nutrition is going to be very important for him over the next few months. It's very disappointing that the supply of this pan is apparently being monopolised by one supplier and the price they are charging seems ridiculous!

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Welshcookie

Scrambled eggs

Why do you think the eggs will be nutritionally superior if you make them in a £30.00 pan rather than as you make them usually?

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JuneJ

Pan

Um, I don't. I just fancied treating myself to the Little Gem pan as recommended by Delia. My husband has just been diagnosed with stomach cancer and I just thought I'd spoil myself a little. I thought we were all Delia fans here?

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Welshcookie

Pan

Go on spoil yourself!! And your OH in as many ways as you can find!

A lot of us are very experienced cooks and are unlikely to be uncritical about everything Delia recommends. In the nicest possible way.

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Lindsey, Food Editor

To June from Delia

Dear June,

First of all I’m so sorry to hear about your husbands illness and can I say at the outset that you certainly don’t need a Little Gem Saucepan to make softly scrambled eggs.

It does do the job very well and we have used it in the cookery school but the main point about this pan which makes sauces is because heavy gauge aluminum is the best conductor of heat we can guarantee that it’s a lifetime product and the sauces will never catch on the base which is a huge problem when using stainless steel.

We have also found (see our cookery school video technique) that whilst non-stich pans will do the job efficiently for a time the coating always wears off and they need to be replaced quite often.

There is now a method of making saucepans that look more glamorous by using 3 layers with a layer of heavy gauge aluminum in the centre. These are called tri-ply and the equivalent size would be approximately twice the price of the little gem.

There is now also something called ceramic coating, which we are testing and we’ll report further but it’s only available on larger pans at the moment. Once our own little gem saucepan begins to sell it will be available more widely and perhaps be subject to offers. We do feel however that as we have been using them for years, a lifetime of use at £30 with no replacements needed, is still what we would recommend.

Thank you everyone for your comments, we love hearing from you.

Love Delia

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JuneJ

Re the Little Gem saucepan

Thanks Delia and Lindsey for your good wishes and comments. I appreciate that it's a top quality product and will last a lifetime. I always have great faith in Delia's recommendations for equipment etc as it's so easy to waste lots of money on stuff that looks good but is inefficient or short lived. Very interesting to hear about the new products coming through and good to hear that you are testing them all. Keep up the good work!

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TAJB

Go for it !

Why not treat yourself if you feel like it !! --- a word of warning , though -- I bought a ceramic frying pan a couple of years ago (after reading wonderful reports) and found that I really struggled to control the heat -- it went from medium to raging sun-surface temperature in 0.1 sec and maintained it for ages !!!-- mind you, that was probably ineptitude on my part.
I wonder if you've ever tried scumbling eggs ?-- very gentle turning of the eggs at a lowish temp. The results are like gently folded sheets of silk-- YUM
Good luck with the pan
Tom

 
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