Keen to know which brand to buy? Or want to share a great purchase with the rest of us? This is the place to do it...
OK, I know this is subjective and everyone has personal taste in types of pans BUT I would appreciate any feedback of a good make or type of pans please.For the record I have tried cast iron (Le Creuset) but find they stick very quickly even on the lowest setting on my gas hob. I have countless non stick coated pans in the cupboard but even the most expensive ones flake after a while (around the top edge where the lid fits on some).Are stainless steel as good as they say - looked on internet for answers and almost everyone rates them but I fear they too will stick on my hob. Delia rates some German aluminium pans but I thought aluminium was a real no no these days, but she should know shouldn't she?What do you think - any help much appreciated before I throw out the old and splash out on the new.
Morning!Delia's little gem milk pan is aluminium, but I don't think the SKK german ones she recommends are. Might be wrong, but I didn't think so. Delia does mention in HTC that aluminium has been proven safe, but I've no idea about all that. Le Cruset are just too heavy, not to mention amazingly ugly so they are a big NO to me.I use stainless steel. A very mid priced set, it was about £80 and Mum bought them as a house warming gift when I moved in with Marc in 2001. Totally happy with them.I will upgrade to posh ones as and when I can afford to, but for now, and for quite a while, these have served me well.x
i have a gas hob, and i adore my pans, so much i send them valentine cards, lol.the are Hard adonised Analon pans, have dark grey appearance in matt, mine have glass lids - but they now have stainless steel lids. I got them about 7 - 8 years ago from debenhams, they were £200 for milk pan (no lid) a small pan, medium pan and my really large one, that has a handle hook as well as handle if you know what i mean, and i got a wok style pan too. at the time of purchase they where half price, ie £100, then i got them on one of their blue cross days and it had a further 25% off....I presonally believe they are the best pans i have ever had, and after being used daily for all types of cooking they look in pretty good condition still, not scratched on the bottom inside at all, although my HUGE pan, is starting get a little scuffed - not scratched - from using my potato masher, thats the only metal item i allow anywhere near my beloved pans.I understand these pans can go in the oven (without lids) but i never have done.
If I was starting equipping again would be tempted by SKK.Have had my Eva Trio pans for 35 years and love 'em. Great heat distribution can be used in the oven.About 3 years ago a handle came off one lid, contacted customer services and was sent a new one at no cost. Now that's real service !
I have been very happy with my Circulon frypans and saucepans. The frypans are the older type and I have recently bought 2 saucepans in the new range, which are black anodised. They all work on induction, which is good as our new house has 2 induction and 2 ceramic 'rings'.Their non-stick surface is very hard wearing - the best, according to "Choice" magazine (Australian version of "Which"). They are fairly heavy, but nothing like cast iron!!
Hi everyone and thanks so much for taking the time to reply.I have just received an email alert from Debenhams as I am a cardholder there and they have a sale on at the moment with the Circulon pans included. They are showing the Elite and the Infinite range on offer so I am going to have a look at those.http://www.debenhams.com/webapp/wcs/stores/servlet/Navigate?ps=&storeId=10001&catalogId=10001&x=0&y=0&txt=CirculonDo you know what the difference is between these 2 models - is it just design do you think?Fingers crossed I should have some nice new pans soon.
I think the Elite pans are stainless steel on the outside and have glass in the lids. The Infinite are black, hard anodised with stainless steel lids. They are a bit heavier and I prefer their look, especially in the saucepans. But I have the Elite frypan and wok and I find them all good, and use them a lot.Just a question of looks and cost I suspect!Mine all work on Induction, if that's an issue for you.
Stainless steel pans are ok for most boiling jobs but not for anything that involves milk or cream as they stick and burn in a trice however careful you are and no matter how good the quality of the pans. I love my 305 year old Le creuset "Volcanic" pans.I tend not to use non-stick apart from the griddle on the cooker and one very good quality milk pan for cooking scrambled egg as these are a pig to wash off an ordinary pan.I have, however an orange cast iron None-stick which I'm very pleased with.
OOPS - typo! I meant my THIRTY FIVE year old le Creuset pans. They are good but I doubt even they would make it to 305 years!!!
Maura,I've just noticed the advert. on this website for 20% off SKK pans - the ones Delia recommends.I've copied a bit off the website about the pans - so they are cast aluminium alloy. "SKK pans are so tough you can use metal utensils on them and heat the pans searing hot for cooking with little or no fat. The pans are cast aluminium alloy and treated with a permanent "Titanium 2000" surface. Oven safe to 250 deg c. Suitable for all hobs except induction. Made in Germany. Hand washing recommended."They also have a range of pans with bases that can be used on induction hobs.
"Cast iron isn't the ideal metal in any case."Umm, why, Lemain? I can see your point about weight where the ginormous 6 litre Le C casseroles are concerned but even my arthritic 61 year old hands and wrists can cope with the saucepans and smaller casseroles. The only problem is with the wooden handled pans as they can't (or shouldn't) go in the dishwasher.
Hi MauraI wouldn't buy "a set" of pans but an assortment of different ones for different jobs. For non stick I think you need a non stick frying pan especially for an omlette. I bought one of those Greenpans and I must say they are superb. Also one non stick saucepan (Berndes) which I use for my porridge and flapjacks. Picked both of these up at TKMaxx at a great price. For a casserole I have a Chasseur enamelled cast iron one, which is good for hob and oven. I think the tri-ply stainless steel pans are good and you can get these at a reasonable price at Nisbets. You can use these on the hob and oven. Also at Nisbets you can get good aluminium pans. Hope this helps.
Just joined, and therefore just read your message about your pans. I too have the same set of saucepans from the same shop. They have been superb and I hope I never have to look for another, never, I hope these will last a life-time
Welcome to Delia Online Cherrypicker. What make of pans did you buy?
I have the SKK deep saute pan and it is brilliant.I use it all the time as it is multi purpose. However, it is quite heavy so if you have to worry about lifting heavy pans this would not be good for you.I also have Anolon saucepans and a Le Creuset casserole so often it pays to mix and match.
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