Saucepan recommendations

Mark M

Mark M

Mark M

Soldato
Joined
6 Jan 2006
Posts
3,388
Location
Newcastle upon Tyne
I need a new set of saucepans, can anyone recommend a set suitable for induction hob?

I had a look at a couple of previous posts from a few years back and ProCook were mentioned a couple of times but not sure if they are still well thought of?

Thanks.
 
ProCook make amazing pans.

I highly recommend their professional, uncoated, stainless steel range. You might think they aren't great as the price is a lot cheaper than elsewhere, but they are high quality, thick bottomed pans that will last you a lifetime. Chefs use pans like these - I know, because I used to work in kitchens. Food doesn't stick if you use the right fats & keep an eye on your cooking. Don't believe the "non-stick coating" hype, it's rubbish.

These are suitable for induction hob.

Also - only buy the sizes you need. Buy 2 or 3 pans that suit you, rather than 4 pans that are slightly more expensive overall.
 
Last edited:
After a medium sized frying pan - think 4 fried egg size. Got to survive daily abuse with spoons/fork etc for gas. Would help also if it could be shoved in the oven.
No “coating” style pans (they last fee months and they pans get shoved in the diahwasher.
 
Mark M said:
I need a new set of saucepans, can anyone recommend a set suitable for induction hob?

I had a look at a couple of previous posts from a few years back and ProCook were mentioned a couple of times but not sure if they are still well thought of?

Thanks.
Click to expand...

Specifically for induction:

For saucepans you can get away any stainless steel ones, to be honest the ones I have were cheaper, Wilco etc and are fine.

With frying pans or anything you need really hot that is a whole different thing and in my experience only cast iron work well. I have a stainless steel frying pan which is ok for some things, but anything you need to fry and non-stick (eg a egg or similar) cast iron. In my experience induction just blows the season off carbon steel and whilst they are no doubt great for gas, I do not think they are suited for induction.
 
Mark M said:
I need a new set of saucepans, can anyone recommend a set suitable for induction hob?

I had a look at a couple of previous posts from a few years back and ProCook were mentioned a couple of times but not sure if they are still well thought of?

Thanks.
Click to expand...
I have the ProCook Professional Anodised pans, and IMO they're great. They're a decent thick-bottomed pan, and really easy to clean. Not that being easy to clean is super-important in a saucepan, but if you're reducing sauces and the like then it's a bonus that the crusted-on bits just wipe off.

Oddly, they're a different shape to the stainless steel ones that @caff linked to. The stainless are a little more expensive, but they're also deeper, which might be something you'd prefer because it gives you a bit more leeway on things boiling over.
 
The longest "non-stick" I've had are my hard-anodised which don't go in the dishwasher (did one and it destroyed it). I tend to be a little more careful with the pans.. someone else has two settings - full bore or minimum, that same person is prone to putting the frying pan used for the eggs etc in the dishwasher..
 
NickK said:
The longest "non-stick" I've had are my hard-anodised which don't go in the dishwasher (did one and it destroyed it). I tend to be a little more careful with the pans.. someone else has two settings - full bore or minimum, that same person is prone to putting the frying pan used for the eggs etc in the dishwasher..
Click to expand...

Cast iron, easier to look after than people thing and you can abuse the hell out of them!
 
NickK said:
After a medium sized frying pan - think 4 fried egg size. Got to survive daily abuse with spoons/fork etc for gas. Would help also if it could be shoved in the oven.
No “coating” style pans (they last fee months and they pans get shoved in the diahwasher.
Click to expand...
Dishwasher will wreck anything but stainless steel.

Carbon steel/cast iron are much nicer to use, more non-stick and will last forever, but take a bit of care (no dishwasher, no detergent).
 
Id avoid Tefal I've had 2 frying pans and the coating peels off in less than a year. I have a cast iron but rarely use it. You can't cook tomato based dishes in it as it removes the seasoning. I've tried seasoning it lots of times but still sticks. You can't leave anything in it or it'll rust etc, just too much hassle for me. I'm going to try a stainless next
 
iron_monkey said:
Id avoid Tefal I've had 2 frying pans and the coating peels off in less than a year. I have a cast iron but rarely use it. You can't cook tomato based dishes in it as it removes the seasoning. I've tried seasoning it lots of times but still sticks. You can't leave anything in it or it'll rust etc, just too much hassle for me. I'm going to try a stainless next
Click to expand...
ProCook Professional Anodised pans here after the above happened to our tefal. Only issue we had was one was out of round either as delivered or after first use (Think it was just delivered like it and we didnt notice, as the paint was perfect still) Popped into local store and they swapped it without even looking at the recipt! Very impressed with them so far but its only been a few months. Can stack discount codes as well, as they were doing summer offer, and another 10% if you brought 4 together.

procook.jpg
 
Last edited:
I’ve had a couple of Tefal pans and the coating has peeled off fairly quickly and I had the same with a set of Ninja pans, which tbh were absolutely dreadful.
The only pans that survive everything I can throw at them are Circulon.
 
Mark M said:
Thanks for all the comments, I dont want the saucepans to have any none stick coating so I think I will opt for the SS ProCook set.
Click to expand...

Yea non stick pans are bad for the environment, and people say it can cause cancer, not sure about that though.

A lot of things we have grown up with are things that came around in the 70's etc, but it was all capitalism, company don't make money if you buy a pan or get one handed down that's last a lifetime, do they make all this cheap tat with some angle "eg non stick" so they can sell you over and over.

Disposable razors are another example, but you could literally go on forever.
 
BUDFORCE said:
Yea non stick pans are bad for the environment, and people say it can cause cancer, not sure about that though.

A lot of things we have grown up with are things that came around in the 70's etc, but it was all capitalism, company don't make money if you buy a pan or get one handed down that's last a lifetime, do they make all this cheap tat with some angle "eg non stick" so they can sell you over and over.

Disposable razors are another example, but you could literally go on forever.
Click to expand...

FWIW modern Teflon coatings are safe. Maybe not as durable as a result of this mind. I have non stick pans and wok but you can’t use them with the temp at full whack and need to hand wash them or the non stick will peel.

‘There are concerns that chemicals used in the production of Teflon may increase the risk of cancer. However, those chemicals have not been used in Teflon products since 2013. Teflon is now considered safe for cooking, with no evidence that Teflon increases the risk of developing cancer.’
 
You must log in or register to reply here.
Back
Top Bottom