meyer, anolon, circulon or pancake?

Basic bet with pans is look for something that has a nice thick solid base to take a good chunk of heat in, pref with a copper base with stainless steel interior for ease of cleaning, that way you get the good fast heating of copper without paying a fortune and having to clean a full copper pan
 
Any specific reason for plastic ones? I can't stand them personally as they usually flex far too much.

So you don't scratch, buy some decent ones then, mine don't flex, unless you try bending it with both hands.
Can't remember exactly but I got the highest rated ones in the shop something like 220c.

These aren't what I have but almost identical rated at 210c, not sure why the search included the crappy oxo one at the top.

http://www.pots-and-pans.co.uk/cgi-...=-1&TB=A&SS=Stellar+nylon&ACTION=quick+search
 
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We have the meyer circulon pans (with the metal handles) and find them fantastic. Have had no issues, but then again I don't own a dishwasher :P
 
Induction hob? Make sure it's magnetic

Anything else.. just avoid metal handles :p
 
Guys

I was going to buy a this set "Raymond Blanc by Anolon Professional 5 Piece Pan Set" and realised that they cannot be used on an induction hob which is what I'll have in my new flat :(

Anyone with an induction hob reccomend a good 5 peice set to the value of £100?

Many thanks

Mart
 
Shouldn't this be in La Cuisine?

If you haven't gone out to the shops already, I'd have a few recommendations for you.

Firstly what do you normally cook on the hob?

I don't think you should be looking to buy a set, but rather separate pans. There's no point buying a 7 piece set if you only really use 3-4 on a regular basis so you should consider getting pans that match your needs, for example, you might have need for a saute pan over a milk pan, or a large stockpot over a saucepan.

I can personally vouch for circulon infinite owning a few pieces myself; their frying pans are especially good value for money. I would recommend a set with a mix of non stick and stainless and i would never consider a non-stick saucepan; for that I would recommend getting some commercial grade tri-ply pans and I can tell you where to get those if you like!

As a rule of thumb avoid chef endorsed pans and avoid le creuset unless you are buying cast iron, whilst they are good their pans are overpriced and equivalent to catering grade 1/3 of the price.
 
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