Which induction pots & pans?
Discussion
We need a new set of pots and pans. Keen cooks so don't mind spending a bit, but really high end stuff will be wasted on us.
The Mrs is looking at Procook stuff. Seem OK if a bit heavier than I'm used to (quite possibly a sign of a good heavy base/build quality?!).
I was a bit confused about the merits of their different offerings - granite/ ceramic/ anodised/ professional / etc. Looking in the shop there didn't seem to be any real USP for each. I'm none the wiser really from looking online.
The Mrs is looking at Procook stuff. Seem OK if a bit heavier than I'm used to (quite possibly a sign of a good heavy base/build quality?!).
I was a bit confused about the merits of their different offerings - granite/ ceramic/ anodised/ professional / etc. Looking in the shop there didn't seem to be any real USP for each. I'm none the wiser really from looking online.
We bought Procook Granite when we got our induction hob a couple of years ago. As they didn't have a small milk pan (for making sauces, custard etc) we bought one from Sainsbury's.
All of which has survived admirable. You don't notice the weight of the Procook pans after a while. My only criticisms are that the lids do not have steam vents and the non-stick coating is starting to lift on one pan but that is probably due to lack of care.
However, given the (cheaper) Saino's pan has survived just as well, you may well question whether spending the extra on the Procook pans is worth it.
Edited to add: We chose Granite as that was what the lass in the shop recommended.
All of which has survived admirable. You don't notice the weight of the Procook pans after a while. My only criticisms are that the lids do not have steam vents and the non-stick coating is starting to lift on one pan but that is probably due to lack of care.
However, given the (cheaper) Saino's pan has survived just as well, you may well question whether spending the extra on the Procook pans is worth it.
Edited to add: We chose Granite as that was what the lass in the shop recommended.
Whoozit said:
Non-stick frying pans that are kept for eggs, pancakes etc. Never to be put on high heat.
Stainless steel for everything else. Your bank account will thank me.
ETA also if you like cast iron, it works brilliantly on induction.
This for me, we switched to stainless a few years ago, mixture of a 3 pan set half price out of Waitrose and a four pan set from Samuel Grove's, also half price, after a recommendation on here. I reckon they'll see me out.Stainless steel for everything else. Your bank account will thank me.
ETA also if you like cast iron, it works brilliantly on induction.
Anyone specifically got a suggestion for a steak pan?
I've got one of these: https://aolcookshop.co.uk/products/le-creuset-sign...
But as most will know, it's not actually ideal for steaks, as it doesn't allow the whole steak to make good contact with the pan.
So, I could do with one that really does the job perfectly.
I've got one of these: https://aolcookshop.co.uk/products/le-creuset-sign...
But as most will know, it's not actually ideal for steaks, as it doesn't allow the whole steak to make good contact with the pan.
So, I could do with one that really does the job perfectly.
UTH said:
Anyone specifically got a suggestion for a steak pan?
Any decent frying pan will do which can take high temps. For induction the pan should be just big enough for your steak, to maximise the concentration of the heat induction since otherwise the pan cools down too much when you add the meat. I like rare steak. Melt the butter on medium-high heat until just sizzling (NOT brown), put sirloin/rump/whatever in the pan, one minute each side, rest.
I bought a set of stainless pans from https://stellar.co.uk 20 years ago and they are still going strong. Clean up lovely, even when the missus forgets something on the hob and turns it into charcoal.
A few extra pointers that might help:
Glass lid means you can see when stuff is boiling/simmering so you don't have to keep liftingt he lid to check
A vent in the lid to let steam escape stops them "chattering' when boiling stuff
Welded stainless steel handles mean you can put the saucepan straight from hob to oven. Handles don't get hot on the hob.
A few extra pointers that might help:
Glass lid means you can see when stuff is boiling/simmering so you don't have to keep liftingt he lid to check
A vent in the lid to let steam escape stops them "chattering' when boiling stuff
Welded stainless steel handles mean you can put the saucepan straight from hob to oven. Handles don't get hot on the hob.
Tempting....... https://www.procook.co.uk/product/professional-ano...
trando said:
Le Creuset stainless steel pots and pans for everyday + Ninja frying pan. Le Creuset cast iron for casseroles and stuff but the wife finds them a bit heavy!!!
These.Also a LeC non-stick frypan - cast-iron guarantee which I know they honour.
Also one of these, to your choice - excellent value, excellent & very versatile pans - the most-used one in our kitchen.
https://www.nisbets.co.uk/search/?text=vogue+induc...
Bonefish Blues said:
Also one of these, to your choice - excellent value, excellent & very versatile pans - the most-used one in our kitchen.
https://www.nisbets.co.uk/search/?text=vogue+induc...
That's a decent pan, but.... the handle fills with water in the dishwasher, and next time you use it the handle will be 100C.https://www.nisbets.co.uk/search/?text=vogue+induc...
That hurt!
Mobile Chicane said:
Bonefish Blues said:
Also one of these, to your choice - excellent value, excellent & very versatile pans - the most-used one in our kitchen.
https://www.nisbets.co.uk/search/?text=vogue+induc...
That's a decent pan, but.... the handle fills with water in the dishwasher, and next time you use it the handle will be 100C.https://www.nisbets.co.uk/search/?text=vogue+induc...
That hurt!
https://www.nisbets.co.uk/kitchenware-and-knives/c...
For home, pro cook works fine for me (albeit not induction at home)
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