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So I've got myself all flustered having just put £50 down on a saute pan with a non-stick coating.
To lay out all the features of the pan, it's hard anodised, with a tri-ply base (aluminium core), has a capacity of about 2.8 litres and its lidded.
I bought the pan with a few ideas in mind. Being non-stick and a saute pan kinda felt like a contradiction, since I won't be able to have it on a very high heat, but then I thought if it distributes heat properly it won't need it. What I've got in mind for it is things like on-the-hob stews and casseroles, risottos, curries, ragus, hob tagines, bolognese, fajita/taco fillings, braising, steaming and frying. I think that realistically, all this is achievable either on a low heat by slow cooking, or on normal heat, but obviously not up high. I frankly even feel it'll be fine for sauted vegetables and potatoes.
Now to detract from the fact that I seem to have it all sussed - I'm doubting myself because a friend of mine, who is a chef, seemed to find the idea of a non-stick saute pan ridiculous. So I'm now left wondering if I should return it and get a stainless steel pan with an aluminium base.
All you budding pan enthusiasts out there, do you think this pan will happily serve my needs, or have I bought a dud?
To lay out all the features of the pan, it's hard anodised, with a tri-ply base (aluminium core), has a capacity of about 2.8 litres and its lidded.
I bought the pan with a few ideas in mind. Being non-stick and a saute pan kinda felt like a contradiction, since I won't be able to have it on a very high heat, but then I thought if it distributes heat properly it won't need it. What I've got in mind for it is things like on-the-hob stews and casseroles, risottos, curries, ragus, hob tagines, bolognese, fajita/taco fillings, braising, steaming and frying. I think that realistically, all this is achievable either on a low heat by slow cooking, or on normal heat, but obviously not up high. I frankly even feel it'll be fine for sauted vegetables and potatoes.
Now to detract from the fact that I seem to have it all sussed - I'm doubting myself because a friend of mine, who is a chef, seemed to find the idea of a non-stick saute pan ridiculous. So I'm now left wondering if I should return it and get a stainless steel pan with an aluminium base.
All you budding pan enthusiasts out there, do you think this pan will happily serve my needs, or have I bought a dud?
) before putting food in it every single time I use the thing and can assure you it doesn't make the food taste any different and I've had no ill-effects from it.
) might not use Teflon anyway.
