What Type Of Saucepan Is Best

KK21_2

Hi

I'm looking at buying a new set of pans .. to fit in with my new kitchen and American style fridge / freezer

Is Anodised pans the best ?

or copper bottom stainless steel

or solid copper

thanks:beer:

bltchef

copper pans retain heat for longer but r very expenspive buy the best pans you can afford bare in mind if it gas or elec hob i prefare pans with metal handals so i can but then in the oven hope this of some help ps asda has some nice pan which i use at and they are very good

rustyjemma

I would personally avoid aluminium (sp) - I havnt found anything except boiled eggs that I cant burn in them. Look for a heavy base. apart from that I think its a matter of suck it & see what you like. Im a 18/10 stainless steel girl, but Im sure if offered I would find it hard to resist cast iorn

becs

I've bought a new set of anodised pans and think they're great. They don't go in the dishwasher but they're a doddel to wash anyway so no big deal. Debenhams had a set of 5 for £100 which is halfprice. Not sure if they're still available but they do seem to do them in every sale they have! John lewis also have similar set in their sale usually aswell.They are the best quality I've ever had and have a lifetime guarantee I think???

Mikeyorks

KK21 wrote: »

Hi

to fit in with my new kitchen

..... which presumably has a new cooker or hob? Buy the ones with a base type recommended in the manual.

rev229

I bought some anolon pans about 4 years ago in debenhams sale 5 for 90.00 and have added a large stock pot,grill pan and wok all via amazon at a really good price. They are fantastic but can't go in the dishwasher this is no problem as they are so easy to clean I burned some stewed apples a few weeks ago and it all came off so easily. I have had tefal pans before these and was replacing them every couple of years. I went into John lewis and asked them what were the best sausepans and then shopped around. They are a dark grey/charcoal colour with chrome handles and glass lids. They won't work on induction hobs. They are by far the best pans I have ever had and in this case you get what you pay for!

TimBuckTeeth

I have and would recommend stainless steel pans. They should last forever, stainless steel is a tougher material than aluminium or copper and should stay in better condition.

With any type of pan the only thing to watch out for is whether the base is compatible with the hob (especially if it is an induction hob) and how the handle is attached. A metal riveted handle is most robust but may become warm. The plastic handles on some of my old pans are attached with a clip hidden under a metal cover and have broken.

A heavy base, whether copper aluminium or stainless steel will spread the heat and retain it better.

I would definitely avoid pans with a (teflon type) non stick coating, it will deteriorate over time, and burning something on it will ruin it. With stainless steel burnt on food can be removed easily by soaking or with scouring pads without damage (not on the polished outside though).

davkt

Depends on your hob really, I wouldn't use anything but cast iron on my wood burning rayburn cooker

hollydays

I am a fan of stainless steel too-cheap ones may have poorly riveted-on handles. I like ones that come with glass lids. Ours were a prize-they are Prestige.

maypole

Stainless steel without a doubt. But they must be good quality and be encapsulated with something like aluminium, either in the base or base and sides. I have le Creuset stainless steel and they have an an aluminium core sandwiched between the stainless steel outer. Look on their website for Tri Ply pans. I wouldn't use aluminium pans now and am looking to buy a new stainless steel pressure cooker.