Saucepans

[RED-DOG]

My egg pan cost £4.99 from Asda but I have to say I've never regretted it.

[FUN4FRASER]

http://www.procook.co.uk/?gclid=CJCXnoWHtq0CFWIntAodRBTdlg

Not that pricey on here...and quite nice. Saw these guys give a demo at the BBC Good Food show in Glasgow (Yeah I went to the Goodfood show...what of it???!)they also still do one or two Titanium ones.

We are all he men here 

[Bongo]

Frying pans/ skillets (always by ones with metal handles):

http://www.cookshop.uk.com/shop/Cookware/Frying+Pans/A48-76  

I guess I'm more interested in the frying pans than the sauce pans.... any specific recommendations?

Why are metal handles better?

[Delboy]

Frying pans/ skillets (always by ones with metal handles):

http://www.cookshop.uk.com/shop/Cookware/Frying+Pans/A48-76 

I guess I'm more interested in the frying pans than the sauce pans.... any specific recommendations?

Why are metal handles better?

The Le Crueset ones at the bottom are good as non stick ones.

If you want to go pro, however, get pans made of black Iron. They are the best conductors and will stay non-stick forever, providing you season them properly first.

You can transfer food directly into the oven to finish cooking (ideal for steaks) when you have a metal handle.

[Delboy]

Black Iron Pan, try this:

http://www.amazon.co.uk/Black-Iron-Frying-Pan-professional/dp/B002OSDOPY/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1325705109&sr=1-6

more info:

http://en.wikipedia.org/wiki/Seasoned_pan

[ACE2M]

Frying pans/ skillets (always by ones with metal handles):

http://www.cookshop.uk.com/shop/Cookware/Frying+Pans/A48-76 

I guess I'm more interested in the frying pans than the sauce pans.... any specific recommendations?

Why are metal handles better?

The Le Crueset ones at the bottom are good as non stick ones.

If you want to go pro, however, get pans made of black Iron. They are the best conductors and will stay non-stick forever, providing you season them properly first.

You can transfer food directly into the oven to finish cooking (ideal for steaks) when you have a metal handle.

this is correct

[Rod Paradise]

Frying pans/ skillets (always by ones with metal handles):

http://www.cookshop.uk.com/shop/Cookware/Frying+Pans/A48-76 

I guess I'm more interested in the frying pans than the sauce pans.... any specific recommendations?

Why are metal handles better?

The Le Crueset ones at the bottom are good as non stick ones.

If you want to go pro, however, get pans made of black Iron. They are the best conductors and will stay non-stick forever, providing you season them properly first.

You can transfer food directly into the oven to finish cooking (ideal for steaks) when you have a metal handle.

this is correct

Yep, I got this one after Xmas - they were doing free delivery then, don't know if they are now:

http://www.ronniesunshines.com/index.php/bushcraft-1/cooking-dutch-ovens/dutch-ovens/12-cast-iron-skillet.html

[RED-DOG]

They are the best conductors and will stay non-stick forever, providing you season them properly first.

Can you elaborate on the seasoning process please Del?

[MPOWER]

I was planning on buying a new set for the new year and had decided to get some Procook Titanium after some recommendations only to have my plan foiled by them being discontinued...

Does anyone have any recommendations for a decent set?
[/quote

dealt on the 7 pan set in 2001 .

The 2 frying pans got replaced last month under warranty.

Great pans no problem at all. Mcarther  Glen Mansfield have the full set in stock

Regards

M

[b4matt]

They are the best conductors and will stay non-stick forever, providing you season them properly first.

Can you elaborate on the seasoning process please Del?

http://en.wikipedia.org/wiki/Seasoned_pan

A bit like your egg pan?

[Delboy]

They are the best conductors and will stay non-stick forever, providing you season them properly first.

Can you elaborate on the seasoning process please Del?

How I was taught is as follows.

1. Wash pan
2. Cover pan with about 1cm of salt and place on a very low heat for about 45mins (This will take any excess moisture out of the pan.)
3. Wipe pan clean of salt with kitchen paper
4. Cover pan with a thin layer of (un-flavoured) vegetable oil and place on a low heat for about 15 mins (the pan will start to change colour*)
5. Dispose of excess oil and wipe with clean kitchen paper
6. Repeat 4. & 5. twice more.
7. Brush (with kitchen paper) a very thin layer of oil on the pan inside and out and place upside down in an oven.
8. Bake at at about 150degs for 1 hour and turn off oven
9. Once cooled the pan is seasoned.


After cooking: Wash and rinse and burn off excess moisture on the stove. Once completely dry brush a very thin layer of oil on to help prevent rust.
Once washed and rinsed

*as the pan changes colour it will look like this

[thediceman]

Recommend Woll. Not cheap but the best pans I have seen.

http://www.woll-cookware.com/mediathek/defaultScripts/PHP/index.php?lang=4&sn=noNav&sel=1&c=/export/English/doc/90.html

[RED-DOG]

They are the best conductors and will stay non-stick forever, providing you season them properly first.

Can you elaborate on the seasoning process please Del?

How I was taught is as follows.

1. Wash pan
2. Cover pan with about 1cm of salt and place on a very low heat for about 45mins (This will take any excess moisture out of the pan.)
3. Wipe pan clean of salt with kitchen paper
4. Cover pan with a thin layer of (un-flavoured) vegetable oil and place on a low heat for about 15 mins (the pan will start to change colour*)
5. Dispose of excess oil and wipe with clean kitchen paper
6. Repeat 4. & 5. twice more.
7. Brush (with kitchen paper) a very thin layer of oil on the pan inside and out and place upside down in an oven.
8. Bake at at about 150degs for 1 hour and turn off oven
9. Once cooled the pan is seasoned.


After cooking: Wash and rinse and burn off excess moisture on the stove. Once completely dry brush a very thin layer of oil on to help prevent rust.
Once washed and rinsed

*as the pan changes colour it will look like this

Cheers Del.

We have a similar sort of 'Burning in' ritual for the pans we use on the camp-fire. 

Nothing ever stuck to our old cast iron outdoor frying pans and they were never washed after use. They were just re-heated and wiped clean.

[Delboy]

Cheers Del.

We have a similar sort of 'Burning in' ritual for the pans we use on the camp-fire. 

Nothing ever stuck to our old cast iron outdoor frying pans and they were never washed after use. They were just re-heated and wiped clean.

True, a good seasoned pan will last a lifetime, literally.

I have seen chefs that are quite obsessive about their favorite pan. Its usually the first one they ever seasoned and has stayed with them for decades. The pans, by then, are jet black and more than twice as thick, due to hundreds of layers of burnt on oil.

[Redsgirl]

My sister Kelly, when she was about ten, took my Granny's old black greasy roasting tin and spent about 3 hours scrubbing it, soaking it, scraping it with a knife and finaly giving it a good going over with a brillo pad til it was gleaming.

Then she walked into granny's trailer with it held out before her in her poor little red raw hands, beaming from ear to ear.
Granny takes one look and starts screaming, snatches it of of her, runs outside and throws it over the hedge. I lolled.
I think of her poor little face sometimes and loll more.