Non stick pans - any recommendations?

[smack]

Hey all,

I am after a good non stick pan, to cook those things which are not suited to normal non stick cookware which I usually use, such as omelettes etc. I have a "pay more, by once" when it comes to shopping for gear, so after something that will last for a long time. And after a pan that is induction compatible, which rules out most of the pans on the market, which are aluminum with a teflon coating (and cheap and nasty). Although I had a Tefal one years ago (which the red dot thing that did nothing), which worked ok on a gas hob.

I like the look of these from Le Creuset:
http://www.lecreuset.co.uk/Microsites-UK/Introduci...
Nice and heavy (nice thick base is a good thing), works with induction.

Most of the catering brands, such as Bourgeat don't seem to have gear that fits the bill. Any recommendations? Thanks.

[cramorra]

Have 2 Le Creuset Pans, work perfect with induction, non stick a treat , too
Have also got a Casseur griddle pan which was slightly cheaper then Le Creuset and is even better

Just treat them nicely and you ll be happy a long time

[Mobile Chicane]

The Le Creuset are great. Just don't go for the very large (ie. 30cm) pans in that range. SWMBO won't be able to lift them.

[Papoo]

Mobile Chicane said:

The Le Creuset are great. Just don't go for the very large (ie. 30cm) pans in that range. SWMBO won't be able to lift them.

You have a good point. Mrs Papoo did manage to lift ours, but the combination of extreme heat and weight made it sufficiently unpleasant to warrant her dropping it on my foot.

I've had less painful bear attacks than that episode.

[smack]

Cramorra/MC, you both own/have used these?



I see that they are doing a 30% promo on the 24cm deep frying pan. Which is fine for me, and what I would use it for. And I own about 10 cast iron enamel pieces of theirs, so know their quality (Staub are very good too..), but I don't have a need to buy LC.

Actually, the only one that I don't use, is an old teflon coated cast iron one, that the half the coating flaked off - it is very old, probably abused and was given to me. I think I only have used it once.

Only bit I don't like, about that new range of Toughened Non-Stick pans, is the use of rivited handles, but it isn't a deal breaker.

[Mobile Chicane]

I have the LC 30cm wok on the right (hardly used because it's too heavy), plus the 20cm omelette pan (used rather a lot).

I rate the longevity of the LC coating, finding that cheaper pans have given up long before now.

However that's not to say you wouldn't get the same value for money from cheaper pans, replaced more often.

Unfortunately I can't remember how much the LC pans cost. £45 or so for the 20cm, I think.

[deviant]

I think how you use and care for the pan has the biggest impact on its lifespan.

I have read that you should always heat the pan slowly with a low heat and to keep the heat on low while your cooking. You should also allow the pan to cool on its own and not poor water on it.

[Pferdestarke]

Agreed on LC. I have a 30cm non-stick saute pan with lid and it was around £100. I have used it 200+ times and the coating is as good as new. I do use rubber spatulas though and always take care not to scrub too hard.

You won't go far wrong with one.

[bint]

Have always maintained that stainless steel is still the best, but recently needed a
'milk pan' and bought one of these;

http://www.procook.co.uk/shop/Cookware/Saucepans/P...

Really pleased with it so far, it's not expensive though, so goodness knows what it will be like in a year or so.

[smack]

Well I picked up a frypan last week, and have tried a few omelettes and carbonana, and I am quite happy with it. The cookshop in town sold it to me on the old promo price, which was good.

It does make an odd noise when using it on an induction hob! I am not sure it is made in France though, as the frogs usually plaster that on their gear if it is, and there is no mention of the country where it was made, even on the box, so I suspect the Far East - all LC ceramic goods have been made in Thailand for years.

I did find in one store that Tefal have quite a nice new line, branded as a Jamie Oliver range. Nice solid cookware, some with copper bases, and made in France. But I don't buy anything that is cook/chef indorsed with their name all over it. And will buy anything Jamie Oliver related as he just pisses me off. But those 2 points aside, they looked quite good, but I can't remember what sort of money they were.

Bint - I agree, I prefer to cook with stainless steel, or cast iron, but there are some things that non stick just makes your life easier. I recently tried to cook Patatas Bravas, but the potatoes just wanted to stick to the pan, so the nice brown crust stayed on the pan, rather on my plate

[smack]

These are the Tefal ones I talked about for those interested:

http://www.tefal.co.uk/All+Products/Cookware/Jamie...

Though, very happy with my LC one!

[ThatPhilBrettGuy]

The Meyer Circulon Infinite look tempting. We've still got some of it from when it was called the professional range and 15 years of ignoring the care instructions later it's still ok.

[Davey S2]

Analon Professional. If they are good enough for Raymond Blanc then they are good enough for me!

I picked up a 5 piece set for £100 a few years ago and they still look good as new.

[Ciaran]

http://www.tefal.co.uk/All+Products/Cookware/Jamie...

I have these ones and although the non stick part is great the outside of the pan is terrible - it scratches very easily.

[ThatPhilBrettGuy]

Ciaran said:

http://www.tefal.co.uk/All+Products/Cookware/Jamie...

I have these ones and although the non stick part is great the outside of the pan is terrible - it scratches very easily.

We've got one Tefal pan and it's rubbish in every respect. Non stick is falling off, outside is painted with poster paint and it's not even heavy enough to use for hitting me over the head with I'm told