Now with the small skillet i am an omelette pro.
Fried eggs are the other thing you see a massive difference with a decent pan. no more sticking and can get them just how they should be.
Now with the small skillet i am an omelette pro.
I use a stainless one for mashing potato and that's about it.
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.
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.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 ?)