New pots - anodised or stainless steel?

Kemik

Kemik

Kemik

Soldato
Joined
7 Nov 2005
Posts
4,958
Location
Widnes
Hi guys,

The girlfriend burnt some food on my middle sized Debenhams own brand pot last week and after lots of soaking, scrubbing, baking soda, etc, I don't think it will come off. Even if it does, the pot will just stick like anything next time I use it.

I've therefore decided I need to buy new pots. With a budget of £80 max (unless they're so awesome that needs must), does anyone have any recommendations? Anodised seem to be the thing that people recommend most for non-stick but I want something that will last for that kind of money! My mid-level tefal frying pans are amazing for non-stick and are very easy to clean.

I don't want anything with metal only handles please - don't want to need a towel every time I want to move them around. I use a gas hob and hand wash.

Here are some sets I've found:
Tefal Signature 3 piece non-stick pots with lids - £24
Tefal Expert 5 piece (frying pan not required so would sell) - £59
Jamie Oliver Hard Anodised Induction 3 Piece Saucepan Set - £90
Viners hard anodised 3 piece set - £43

Thanks!
 
For non-stick, I would tend to go with hard anodised. I have a set of Circulon Elite pans and they're great. Hardly anything sticks to them - even scrambled eggs barely leave a scrap.

I also have a good set of stainless steel pans (Stellar 7000), which are great to cook with but stuff does stick to them. However, they are relatively easy to clean even when stuff has stuck - bit of a steep and a good scrub with a nylon scourer and they're good as new :)
 
Hard anodized, they don't last forever but they are pretty cheap and will still last 5 or so years.
Can't stand stainless steel.

Viners are a terrible brand, haven't tried their pans, but their knifes are shocking. I know avoid them totally.

Cast iron is also good to have one or two, but they are maintenance heavy, so not good as a daily pan for most people.

You also don't really need a set. large and small skillet and then large and medium pot, is good enough to start.

You don't need a towel for metal handles, unless they go in the oven. Which is why you want metal handles, so you can start on hob and move to oven.
 
Last edited:
I don't like non stick saucepans for various reasons, but i have a couple of circulon which aren't bad.

Prefer Bourgeat stainless on the whole, pricey but they'll last forever and they're a dream to cook with.
 
Only get anodised if you're only going to wash them by hand. Dishwasher strips the anodised coating off them (Anolon, Circulon).

If you've got a dishwasher then stainless all the way. They last forever; even the best non-stick pans only last a couple of years even if you look after them.

I've naturally settled onto non-stick frying pans and stainless saucepans.
 
Stainless for sure. I've had a Stellar 7000 stainless set for a couple of years and they are still as good as new and used daily. To be honest if you have a use for the 7000 set I'd say save your pennies and get it (~£120) or you can buy them individually. They do the ones with glass/draining lids as well which was the selling point for me. I do wash them by hand as I don't want to put good pans in the dishwasher anymore.

I have had analon pans in the past and currently have a small milk pan that we use daily for porridge etc and we just thrown into the dishwasher. Externally it looks a bit of a mess (gone from black to silver) but it is definitely still non stick. We've had this one 11 years.

I find Tefal non-stick frying pans a bit hit and miss. I have two and the non-Jamie Oliver one is much better but annoyingly the JO one is a more practical size.
 
Kemik said:
I want something that will last for that kind of money!

I don't want anything with metal only handles please
Click to expand...

My advise is good medium to heavy stainless with metal handles as these will last you a life time.

I've been through many pots in last 20 odd years and the only ones still in use are a set of 4 stainless pots (about 16 years old and) 1 stainless frying pan (tossed about 3 non-stick ones) cast iron pan for cooking steaks, sausage, bacon & eggs etc. stainless steel wok, stainless oven ware & stock pots, stainless pressure cooker (20 year old!)

I have a non-stick egg poacher!
 
Frying pans - buy some half decent non stick jobbies. And just accept the fact that no matter how fancy and hard wearing the coating is, it will wear and the pans will need replacing every few years.

Saucepans - quality stainless steel items. Buy good ones and they should last for years, also nice to be able to chuck them in the dishwasher.

I bought a set of procook elite tri-ply pans earlier this year and they've been superb, 25 year warranty also. I had a set of Meyer anolon pans previous and after a few years the coating was wearing off, I don't believe any non stick coatings are durable enough.
 
I would recommend getting a cast iron frying pan about 25-27cm or 10-12", the make is not important and should cost about £20 delivered from the jungle. After it has been used to cook fatty things like steak or bacon it will become non-stick (as long as you only wash with hot water) you can then use in to cook eggs, use in the oven etc. It will last more than a life time and your meat will taste better cooked (makes amazing bacon).
 
You must log in or register to reply here.
Back
Top Bottom