Spec me: set of Knives and Pots & pans

I'm a heathen when it comes to fried eggs. I don't like them oily or with form of lubricant. I just do them in a dry pan, flip them for 20 seconds and then have them in a sandwich that way. All I really want is the running yolk in a sandwich without the oil/grease/fat.
 
Stupid question, but i'm assuming those Raymond Blanc Anolon pans are safe to put in the oven? (Handles are Silicone so i'm assuming they're safe up to 200+C ?)
 
Stretch another £20 or less shopping around and buy yourself the best quality pans you can. These have fantastic heat distribution and every single time you turn on the tv and see chefs cokking they are almost always using analons.

They are superb....

http://www.debenhams.com/webapp/wcs/stores/servlet/prod_10001_10001_331001945160_-1

http://cgi.ebay.co.uk/Raymond-Blanc...385494&cguid=d238b6b312c0a0aa13235ec3ffc54b40

You can normally snag the 5 piece set like the ebay listing for under a £100.

This.
 
Stupid question, but i'm assuming those Raymond Blanc Anolon pans are safe to put in the oven? (Handles are Silicone so i'm assuming they're safe up to 200+C ?)

The RB ones I have a pure metal handles.

It may be worth shooting them an email before attempting it!
 
Stupid question, but i'm assuming those Raymond Blanc Anolon pans are safe to put in the oven? (Handles are Silicone so i'm assuming they're safe up to 200+C ?)
The Hard Anodised/Professional range have metal handles that can take up to 240*°C and the Anodised Clad range have silicon inserts and can only handle (sorry) up to 180°C.
 
Cheers for all of the help guys, I've now purchased a few knives to start my collection and after New Years I can order a few pots and pans that have been suggested in this thread. I'm hoping they are so much better than these cheap IKEA ones I've got at the moment!
 
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