"Our Place" Pans

Cadder

Cadder

Cadder

Soldato
Joined
25 Nov 2020
Posts
2,530
Hi all,

We bought a couple of carbon steel pans a while back after ditching our old cheap non-stick pans. Unfortunately, the carbon steel pans aren't working for us. It's a combination of us being unable to get the seasoning right, cooking a lot of acidic foods and then the smoke/burning trying to re-season it after. It's too much hassle so time for us to find another solution.

We have been on the lookout for some toxin-free non-stick pans and came across the Always Pan from a company named Our Place. We saw them in Fenwick and were really impressed with the quality of the pans. They were also surprisingly light, which is a nice contrast to the heavy carbon steel pans we have.

I couldn't find any mention of these pans on the forum. Does anyone on here have experience with these pans and would care to comment on them?

They have a couple of bundle offers on at the moment. I think the duo is more suitable for our needs - https://fromourplace.co.uk/products/home-cook-duo
 
My issue is how long it will last for £250. You can get non stick pans for cheap at IKEA etc, and replace them every other year for cheaper.

If they're gaurnteed to last that's another thing.
 
A colleague of mine recommended them; I have them book marked.

I can't see how they'll be any better than Master Class/ Kitchen Craft ones from Amazon, with commercial thickness Teflon applied.
 
Begbie said:
My issue is how long it will last for £250. You can get non stick pans for cheap at IKEA etc, and replace them every other year for cheaper.

If they're gaurnteed to last that's another thing.
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Fair comment. I have been doing a little more digging and I share the concern of durability despite high price.

dlockers said:
A colleague of mine recommended them; I have them book marked.

I can't see how they'll be any better than Master Class/ Kitchen Craft ones from Amazon, with commercial thickness Teflon applied.
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We're steering clear of Teflon. I like the idea of ceramic non stick on these pans.

BUDFORCE said:
@Cadder what type of hob are you cooking on?
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Ours is a gas hob.
 
Cadder said:
We're steering clear of Teflon. I like the idea of ceramic non stick on these pans.
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Did you watch dark waters? :( lol. I should probably move away but it seems like a nothing burger given how long these pans have lasted and how much effort non-teflon pans are to be "actually non stick".
 
Whats the issue with teflon coatings? Years ago they used some nasty chemicals but today it’s all safe. Granted they are not very durable…
 
… or use a silicone spatula which I use for all my pans. Less noise as well if you are cooking late at night or whatever.

£250 is madness for a pan mind.
 
Philtor said:
… or use a silicone spatula which I use for all my pans. Less noise as well if you are cooking late at night or whatever.

£250 is madness for a pan mind.
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We bought the set earlier this year, the always pan with the casserole type pot, the quality is excellent and way ahead of the le crueset frying pan we were using before.

The only thing I’d say and it’s a strange one is that they are really big, there’s only 2 of us but very rarely need to use the casserole type pot as the other pan is big enough for everything. Your situation may be different but it’s worth asking yourself if you really need the big pot.

We’ve used the other pan nearly every day for months and it still looks brand new, they really are that good and given the choice I’d happily pay the money again.

I might even have some kind of referral link you can use if you want, let me know.
 
I cook pretty much everything on the hob in a Wok (within reason). Chinese have the right idea!

That said, I always use a proper frying pan for fry-ups.
 
mac1 said:
We bought the set earlier this year, the always pan with the casserole type pot, the quality is excellent and way ahead of the le crueset frying pan we were using before.

The only thing I’d say and it’s a strange one is that they are really big, there’s only 2 of us but very rarely need to use the casserole type pot as the other pan is big enough for everything. Your situation may be different but it’s worth asking yourself if you really need the big pot.

We’ve used the other pan nearly every day for months and it still looks brand new, they really are that good and given the choice I’d happily pay the money again.

I might even have some kind of referral link you can use if you want, let me know.
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Thank you for posting your experience so far. What type of hob do you have? Are you using metal utensils?

If we can get a good enough deal on them I think we'll take the punt.
 
Agree that Le Creuset non-stick cast iron were not worth the money we've had 2 in the family (think they came fom brent cross/fenwicks) - became it a bit heavy for a relation so took it over after mine.

have subsequently had circulon professional , tefal £30 pans, currrently on some ernesto/ilag ceramics ~£20 for 3 years

Never used metallic utensils, but I do think life depends on what you cook and temperature -
if you shallow fry at high temperature things like fish cakes or apple fritters and you want heavily browned exteriors,all the pans go the same way VVV
have two of the ernesto/ilag's the big one used for omelettes still looks fine but the smaller one delivering those tasty brown bits is going the same way.

if you have gas (the best) the heat gets distributed naturally and you don't need a $$$ clad pan to distribute heat on the electric/induction we now, unfortunately, have,
but I'd say go for cheapish pans with a reputable surface coating like Ilag ceramic.

lifetime warranty ideas are a joke ... but I'd probably buy next ones from Amazon where if, it went, in under 2 years you have a chance to have an accepted claim


jpaul said:
(BAD PURECHASE) these are hard anodized .. but the concentric ridges, are crummy and just allow fat to catch in the dips and are hard to clean



41503031821_2d4b9565ba_o_d.jpg
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e: have a graveyard of old fry pans ... waiting for the day of resurrection when there is some miracle product to maybe clean and restore them
 
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Cadder said:
Thank you for posting your experience so far. What type of hob do you have? Are you using metal utensils?

If we can get a good enough deal on them I think we'll take the punt.
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Our hob is electric.

I’ve not gone near them with anything metal, they come with some wooden spoons and everything else I use is silicon.

Having gone through do many pans over the years I wanted to give these the best chance so they have never been through the dishwasher, just soaked and wiped down after every use.
 
learned something about ceramics & how they work -> https://www.nytimes.com/wirecutter/reviews/best-nonstick-pan/
Ceramic
This is not actually ceramic but instead a ceramic-like coating called sol-gel (short for “solution-gel”). Sol-gel coatings don’t use polyfluoroalkyl polymers like PTFE but instead are silica-based. For that reason they’re often touted as being “greener” or better for you, but neither claim has much evidence to back it up. Ceramic-coated cookware is relatively new, and there’s little research on its possible impacts on the environment or human health.

The biggest issue with “ceramic” coated pans is that their nonstick properties don’t last as long as those coated with PTFE. According to the Cookware & Bakeware Alliance (PDF), “Initial nonstick properties of sol-gel coatings are excellent … However, ceramics rely on siloxane chemistry for nonstick properties, so the release characteristic may diminish over time. By comparison, conventional nonstick PTFE coatings provide very good release for a longer period of time.” Unlike PTFE (where the coating itself is hydrophobic, making it nonstick), sol-gel coatings rely on the release of the silicone oil that’s impregnated in the silica-based matrix. In
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