Saucepans... Discuss !

Conanius

Conanius

Conanius

Soldato
Joined
18 Oct 2002
Posts
12,745
Righteo,

Aware there are a few budding chefs on here, so fingers crossed this isn't as stupid as it seems.

We're after a new saucepan set, requirements are

High quality
Light weight (absolute must)
Oven Safe
Metal Lids (not glass !)
Ideally stainless steel (Certainly not 'non stick')
Silicone Handles (Nice to have)

Budget wise, probably £250 ish for the 'main' pans? happy to go a bit more if its really worth it. Would be nice to be able to have a matching set from milk pan right up to a huge cook pot.

I've been quite impressed looking at some of the ProCook range, but in light of the outlay, keen to know what else is out there...
 
AcidHell2 said:
Any reason why non stick and silicon handles?
Also what do you call heavy, decent pans by definition are heavy.
Click to expand...

Silicone handles as a nice to have, just because I've found (and maybe just because my current ones are cheap?) that the handles become far too hot to touch when cooking.

I said no to non stick as I find that non stick pans are quite honestly useless !

As for not heavy, I've felt some pans (Le Crusot?) which are hillarious weight, literally weigh more empty than some pans do when full of water and veg ! Certainly don't want anything remotely close to that weight.
 
Conanius said:
As for not heavy, I've felt some pans (Le Crusot?) which are hillarious weight, literally weigh more empty than some pans do when full of water and veg ! Certainly don't want anything remotely close to that weight.
Click to expand...
Man up?

What are you doing in the kitchen in the first place? And why are you asking a bunch of male overclockers about kitchen stuff. :p
 
Good pans are heavy as they are thick metal to help heat retention and even heat distribution. Expensive non stick is far from crap and good pans handles do not get hot, other than in the oven.

I have anolon professional and stellar 6000, both are great.
Stellar 8000 range is stainless.
 
Just remember there are two types of anolong professional, the original range with straight handles and the new reymound blanco one, with slightly curved handles.

The originals one are can reach a higher temp in the oven, but aren't dishwasher proof. Where the reymound blanc ones are dishwasher safe, but slightly lower temp and lighter weight as well.
 
Anolon or Circulon stuff is the best I've seen and I work retailing kitchenwear... also note the guarenty on some of these pans can be superceeded by certain retailers who will do lifetime returns replacements for literally any reason. Anolon and Circulon get far, far less returns than any of the other branded stuff we've sold in the past, they do sell less, though, due to their price.
 
Conanius said:
Silicone handles as a nice to have, just because I've found (and maybe just because my current ones are cheap?) that the handles become far too hot to touch when cooking.

I said no to non stick as I find that non stick pans are quite honestly useless !
Click to expand...

I have a cheap basic set from ?? (maybe argos) which are stainless steel and the handles never get hot.

:o I can't speak for non-stick pots, but I don't think I could live without a non-stick frying pan / wok. And mine was something like a fiver from Asda.
 
With stainless steel pans riveted handles is a must, although at your price point thats probably a given. I have a nice prestige 4 piece set bought at the £100 mark, durable easy to clean saucepans but the skillet is really easy to overheat and burn, I think for a frying pan non stick is the way forward but I see no absolute need for saucepans.
 
Best pans I've used are our Le Creusets. My petite 8-stone wife has no problem with their weight :p. We have some old Tefal non-sticks too which are OK, but you have to be careful what utensils you use in them. My parents have some stainless pans and boy are they good at sticking burning.
 
I'm always banging on about Analons. I wouldn't use anything else. The heat distribution is awesome. So even. Mine are like new after 8 years of use, I pretty much have the full range except the wok and griddle. They are used every single day, in the oven and on the hob.

I have one stainless pan which I use for mash, which is about all they are good for except looking smart.
 
Can you use metal potato mashers in the non stick ones?

I've never really had anything stick to a saucepan before anyway, so not sure it's a good idea. I am also looking for a new set though.
 
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