Non stick pans.. that last!

BUDFORCE said:
Yup my point exactly.

I also looked into it once

Basically the warranty is worthless, because any manufacturing defect is covered under your legal consumer rights anyway.

It's just utter ********.
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nantucket66 said:
I once had a Le Cresuet 28cm frying pan replaced under warranty, I had to post it back and over the phone I was initially advised about the overheating get out. I had nothing to lose other than the postage costs as the pan was in a right state, they replaced it no questions asked.
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Mother had the same but told them it was only ever used on an induction top - you could tell as it didn’t have flame marks. Replaced it.
 
I have the hexclad set. I get they are overpriced due to the marketing but they have been great so far.

Yeah they arent the best vs non stick or the best vs stainless steel but the hybrid aspect works for me and what I cook regularly. They are also a doddle to clean and they look pretty good too if that matters to anyone (not me mine are i a drawer anyway)
 
Double07 said:
I have the hexclad set. I get they are overpriced due to the marketing but they have been great so far.

Yeah they arent the best vs non stick or the best vs stainless steel but the hybrid aspect works for me and what I cook regularly. They are also a doddle to clean and they look pretty good too if that matters to anyone (not me mine are i a drawer anyway)
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i think peoples main complaint about these types of pans if that you get a lot of sticking on the metal mesh

if they were cheaper i might have tried one though
 
dave28 said:
i think peoples main complaint about these types of pans if that you get a lot of sticking on the metal mesh

if they were cheaper i might have tried one though
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I.mean chuck an egg in without oil and yeah but then its mot 100% a non stick pan. It just need a spray of 1 kcal oil or something and they dont stick.

As for other stuff you really need to give it a go to get stuff stuck to the mesh in my experience. Even when zi have you can use a scourer or even metal wool to clean it so long as you arent too rough and its pefectly fine.

They are a compromise I know but I dont have the space for too many pans. Id love high quality pans for each job but dont have the space so these are a good middle ground for me, ignoring of course the price is without question an issue.
 
Proc said:
:) Being in the market for some new pans after going through different brands of non-stick and in need of replacement, came upon this thread.

So after reading think I like to go stainless but also have a budget, anyone used these or could recommend something similar? https://www.procook.co.uk/product/gourmet-stainless-steel-cookware-set-uncoated-8-piece
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If you can stretch your budget get the ones with the metal handle so you can stick them in the oven/bbq if required. If you aren’t going to do that then they’ll be fine :)

zaniro said:
For tomato based dishes I use stainless steel. Look up the leidenfrost effect, it helps with sticking.
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I always throw a couple of drops of water on it to see if it dances before using.
 
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Proc said:
Being in the market for some new pans after going through different brands of non-stick and in need of replacement, came upon this thread.

So after reading think I like to go stainless but also have a budget, anyone used these or could recommend something similar? https://www.procook.co.uk/product/gourmet-stainless-steel-cookware-set-uncoated-8-piece
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Do you need a whole set?

I think it's worth getting a good frying pan, but anything you are going to use to boil pasta etc it doesn't really matter.

Stainless steel is fine, pro cook do a tipple ply one it's decent.

But I also think you need another one as well, stainless steel for example isn't really suited for frying a steak or similar, even doing eggs, if you have a gas hob Carbon steel is great, or cast iron for induction in my opinion.

£150 would get you 2 decent frying pans, with some change actually.
 
We are in need of whole new pans so ideally looking at a set, as never forked out on anything decent and it’s a mis-match of various stuff that is well past its best.

Was wanting to move away from non-stick and thought stainless maybe the way, but I know the easiest option is probably something like Ninja or Circulon for family cooking. I would love a cast iron but the seasoning and hand washing would fall by the way side and end up in the dishwasher every time.
 
Proc said:
We are in need of whole new pans so ideally looking at a set, as never forked out on anything decent and it’s a mis-match of various stuff that is well past its best.

Was wanting to move away from non-stick and thought stainless maybe the way, but I know the easiest option is probably something like Ninja or Circulon for family cooking. I would love a cast iron but the seasoning and hand washing would fall by the way side and end up in the dishwasher every time.
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Look out for Merten & Storck tri ply. I got an open box set for under half the price of new.
 
Feels like.... we started with needing a replacement for Procook, to that being recommended by people.
Some say Ninja epic, some say its the opposite.

I learned about stainless steel, for all but frying, so looks like I am shopping for a stainless steal set presumably the thicker the better and something for frying.
Gas hob....

Actually checking the cupboard, our Circulion ones are almost stainless steel as they have lost that much non stick, but the... albeit newer Tefal ones are fine.
So what I actually need is one very large pan, which I will go stainless for and a wok.
 
Manbatius said:
Feels like.... we started with needing a replacement for Procook, to that being recommended by people.
Some say Ninja epic, some say its the opposite.

I learned about stainless steel, for all but frying, so looks like I am shopping for a stainless steal set presumably the thicker the better and something for frying.
Gas hob....

Actually checking the cupboard, our Circulion ones are almost stainless steel as they have lost that much non stick, but the... albeit newer Tefal ones are fine.
So what I actually need is one very large pan, which I will go stainless for and a wok.
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Depends what you intend to do with it, and what you mean by frying?

Stainless Steel and Carbon Steel are suited for different things.

Stainless steel is ideal for searing, or anything you are going to cook into a sauce or similar.

Carbon steel is better for stand alone frying, eg a steak, or an egg.

The reason being that stainless steel will cook a residue into the surface, you can't really avoid it, but it's actually what you want, you cook your meat and onions or whatever, then you can add your sauce, it red wine, whatever, and deglaze the pan, the cooked residue isn't burned as such, it's actually where a lot of the flavour is, when you add liquid it will lift off the surface and mix into liquid which adds all the flavour into the food.

But for standalone and high temperature frying a well seasoned carbon steel frying pan is much better. More like a wok in a lot of respects.
 
I still think Ikea non stick are the best, few quid last a good few years and easy to pick up. Think mine was a tenner and on my second in 6 years?

Considering I use it nearly every day, that's good value for money.
 
BUDFORCE said:
Depends what you intend to do with it, and what you mean by frying?

Stainless Steel and Carbon Steel are suited for different things.

Stainless steel is ideal for searing, or anything you are going to cook into a sauce or similar.

Carbon steel is better for stand alone frying, eg a steak, or an egg.

The reason being that stainless steel will cook a residue into the surface, you can't really avoid it, but it's actually what you want, you cook your meat and onions or whatever, then you can add your sauce, it red wine, whatever, and deglaze the pan, the cooked residue isn't burned as such, it's actually where a lot of the flavour is, when you add liquid it will lift off the surface and mix into liquid which adds all the flavour into the food.

But for standalone and high temperature frying a well seasoned carbon steel frying pan is much better. More like a wok in a lot of respects.
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The big pan is for batch cooks.
So kids pasta sauce, kerela. Curry, bubble and squeak. Veggie things but volume large.

The wok is, I suppose as our frying pain is too small, used for things like fajitas, Currys for us, stir fry, meats basically.

I guess I should be doing the meat in a frying pan and transferring ..

I do like the look of some IKEA products for regular pans so thanks above.
Was looking at a cast wok from John lewis.
 
ProCook voucher for 15% off in-store or online: TREAT15

Very impressed with their pans, especially the ceramic frying & saute pans - built to last.
 
Xelene said:
Have a few Le Creuset pans; the non stick ones were a mistake as they didnt hold up; the regular ones have been going for decades now and can fully recommend.
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Yes, this is a weird thing about our (inherited) Le Creuset pans... their enamelled surface has outlasted many a non-stick one and seemed to keep on going. Love them!
 
I binned my non stick saucepans for a combination of stainless steel pans and cast iron with ceramic

non stick wise frying pans from tefal and Ninja work well but the salter pan I got on a whim stuff just glides of it
 
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Xelene said:
Have a few Le Creuset pans; the non stick ones were a mistake as they didnt hold up; the regular ones have been going for decades now and can fully recommend.
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mrthingyx said:
Yes, this is a weird thing about our (inherited) Le Creuset pans... their enamelled surface has outlasted many a non-stick one and seemed to keep on going. Love them!
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Got a link to their equivalent current range? (I did look but there is a larger variety)
 
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