Look what I'm getting for my birthday..

Merlin5

Merlin5

Merlin5

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..which is in 2 weeks. My mum is buying me the 16cm and 20cm. :)

http://www.johnlewis.com/meyer-infinite-circulon-saucepan/p15311

She has some herself from over 20 years ago, still going strong. I like the ridged circular finish on the base, it looks like nothing would remove the coating.

But I also wanted to ask about Meyer Raymond Blanc Anolon saucepans. Which are better, more durable and stronger non stick surface, Raymond Blanc or Circulon?

http://www.amyshousewares.co.uk/coo...meyer-raymond-blanc-anolon-20cm-saucepan/d705
http://www.amyshousewares.co.uk/coo...meyer-raymond-blanc-anolon-16cm-saucepan/d703

The 16cm and 20cm Circulons will cost £79 at John Lewis, and the Raymond Blancs 16cm and 20cm cost £86 at Amys Housewares. A friend of mine is the manageress of one of the Amy stores and can sell me anything using her 25% discount, bringing the Raymond Blancs down to £65. Only £14 difference. My gut feeling though is to go with Circulon. What would you recommend?
 
Circulon without a doubt have been the best buys we've made for the kitchen. We bought ours well over 10 years ago and they've been brilliant.
 
Merlin5 said:
My mum is buying me the 16cm and 20cm. :)
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A nice pair of pans. Are they your only ones?

Merlin5 said:
I like the ridged circular finish on the base, it looks like nothing would remove the coating.
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The ridges are, as far as I know, part of the pan structure. The coating can be removed with a lack of care.

Heed the advice you can find here.

Merlin5 said:
.But I also wanted to ask about Meyer Raymond Blanc Anolon saucepans. Which are better, more durable and stronger non stick surface, Raymond Blanc or Circulon?
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Circulon pans have thicker walls, heavier bases and, as far as I'm concerned, more durable non-stick coating.

Merlin5 said:
What would you recommend?
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Circulon.
 
Thanks guys, I'm glad you prefer Circulon.

Yeah, they'll be the only decent pans I've ever owned apart from one very old fairly decent Swan saucepan. I can throw away my cheapo ones where all the teflon has come off.
 
Merlin5 said:
Yeah, they'll be the only decent pans I've ever owned apart from one very old fairly decent Swan saucepan. I can throw away my cheapo ones where all the teflon has come off.
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Take good care of them and treat them well and they'll last years. And there's a lifetime guarantee to back them up should the worst happen.

Mine get taken around from kitchen to kitchen and see regular action, taking all sorts of punishment along the way - apart from a few dents here and there they are as good as new.

OldCoals said:
They are the same pans, Analon, Meyer and Cicrulon are all part of the same company.
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Same company, but the RB Anolon and Circulon pans are far from the same.

They are both dark grey in colour and have non-stick coating and metal handles... and that's about where the similarities stop.
 
Great pans. I've got one particular Analon saucepan that we had on our wedding list 11 years ago and been used daily. It's been used and abused (mainly dishwasher) and is absolutely fine.

I bought a spare as I didn't want to ever be without one but I think it's going to be sat in the cupboard for many years to come!
 
I've washed, rinsed and dried them and used one of them to boil some diced carrots.
The leaflet suggests periodically conditioning them all over with vegetable oil then wiping off excess with kitchen paper. I've got some olive oil, will that be ok? So once I've oiled them and taken off the excess,.. is that it, back in the drawer ready to use? I read where someone suggested "Wipe them all over with vegetable oil and stick back on the heat. Heat until the oil is smoking and wipe off any excess oil with paper towel". Do I need to do that?
 
Merlin5 said:
I've washed, rinsed and dried them and used one of them to boil some diced carrots.
The leaflet suggests periodically conditioning them all over with vegetable oil then wiping off excess with kitchen paper. I've got some olive oil, will that be ok? So once I've oiled them and taken off the excess,.. is that it, back in the drawer ready to use? I read where someone suggested "Wipe them all over with vegetable oil and stick back on the heat. Heat until the oil is smoking and wipe off any excess oil with paper towel". Do I need to do that?
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Oiling and then heating is what you do when seasoning cast iron pans or carbon steel woks and is unnecessary for hard-anodised non-stick pans.

I can't see how cold oiling them would be of any benefit. I had a quick Google and it was suggested it would preserve the non-stick properties. I've had my Circulon Elite pans for a couple of years and they're as good as the day I bought them. I don't think it would do any harm but I don't see the point. If you feel it would help, by all means go ahead.

Enjoy your pans. If they're as good as the Elite range, you'll love them :)
 
They're good but don't bin your stainless pans, they too have a use in the kitchen.

The raymond blanc pans are just circulon pans, there's nothing really different about them except the name.
 
The anolon pans I had were great for the first 2-3 years then the non stick coating started to come off, this is despite us never using metal utensils with them and hand washing only. Personally I don't think any non stick pans are made to last. We chucked them all in the bin and replaced them with a set of high quality procook stainless steel pans, wouldn't go back now. They don't have to be handled with kiddy gloves and you can chuck them in the dishwasher with no worries.
 
Thanks guys. Yeah Stan, the leaflet I got with the pans says oiling preserves the non stick. :)

Stan_Lite said:
I can't see how cold oiling them would be of any benefit. I had a quick Google and it was suggested it would preserve the non-stick properties.
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ganesh said:
The anolon pans I had were great for the first 2-3 years then the non stick coating started to come off, this is despite us never using metal utensils with them and hand washing only.
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Maybe the cold oiling works and would actually preserve the non stick for longer than 2/3 years?
 
I've had a full set of Anlon (Ramond Blanc ones) for a few years now (milk pan, three pans in sizes, heavy saucepan and I have two very large stock pots) and you can see here in the main image: http://www.lakeland.co.uk/p14860/Raymond-Blanc-Anolon-Professional-Pan-Range

The mrs did something with the saucepan (lovely heavy, with handle at front).. the follow advise:
1. Don't try to sear on them they will stain and loose the non-stick
2. Don't try to remove staining with acidic cleaners.. the anodised coating will bubble off.

The Anolons are good but they market them as "low temperature" cooking. Ie doing the normal boiling/steaming etc.. they're not designed for high temp searing (get a cast iron griddle etc).

Other pans are still going strong :D and I will get myself a really heavy cast iron french griddle.. (guildford has a great shop: http://www.steamer.co.uk)
 
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If anyone is looking into buying them, Lakeland have them on sale at present. Not hugely cheaper than elsewhere but you get a lifetime of their ridiculous guarantee.
 
Analons are absolute pap since they put the Raymond Blanc name on them. I have the original range, professional I think it was called and they are fantastic almost as good as when they were bought over 10 years ago. The new ones are much thinner and the non stick is no where near as durable. :(

Yeah you have the warranty but I'd prefer to pay a bit more for the quality they used to have :)
 
Yup, the external anodising is coming off my Raymond Blanc Anolon saucepans, revealing the aluminium underneath. Non stick is ok still, but I'd go for the Circulon ones now.
 
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