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Saucepans and frypans
Recommendations please!


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11 replies to this topic

#1 Bubs11

Posted 28 December 2012 - 04:35 PM

Hi all,
I am about to take advantage of the sales and buy new saucepans and frypans. Our previous ones were the Jamie Oliver Tefal ones and despite taking good care of them (ways hand washing etc) they haven't lasted very long so I'm looking to try a new brand.
I like the look of analon - but I'm not sure what the difference is between the analon endurance and raymond blanc by Analon except for price? I have some Le creuset already, but I have never tried any of their stainless steel products.
I cook quite a lot and really enjoy it so i dont mind spending a bit if it will last. I would be grateful for any recommendations or advice - I just left Myer more confused than when I walked in!!!
Thanks

#2 2 Gorgeous Girls

Posted 28 December 2012 - 05:03 PM

I love my Anolon pots and pans. The coating went yucky on one after 3-4 years use and I just took it into a Myer (no receipt) they sent it away and a new one was sent back.

Highly recommended

#3 Mille-Mille

Posted 28 December 2012 - 05:06 PM

I'm not usually one for celebrity endorsed products, but the Jamie Oliver cook wear range is fantastic.

#4 cuddlebud

Posted 28 December 2012 - 08:49 PM

I love my scanpan impact saucepans - really nice heavy bases that retain heat well. For non stick frypans, I like swiss diamond (not a fan of the scanpan nonstick or tefal ones at all). Have a couple of non stick circulon saucepans which are pretty good and still going strong after 4 years of constant use.

#5 reesan

Posted 29 December 2012 - 09:12 AM

The ones on sale at aldi this week ($25) are exceptional quality. Probably sold out in most stores now but mine (melb cbd) still has some, so you might get lucky (If you are willing to give something so cheap a go!)


#6 knittingkitten

Posted 29 December 2012 - 03:23 PM

I've got a Pete Evans anodised wide pan with a glass lid.

It's superawesomesauce. I used to love my Le Creuset but this is better. Non stick, heavy but not too heavy to pick up, easy to clean. I got it on special at House and got a free small fry pan. It's great for eggs (don't need to use butter or oil) and just wipes clean.
Highly recommend.

I had a Jamie Oliver teflon pot before and the teflon came off....I'll stick to anodised in future.

Edited by knittingkitten, 29 December 2012 - 03:24 PM.


#7 Bubs11

Posted 29 December 2012 - 05:38 PM

Thanks for the replies - I might buy one and have a bit of a play before buying a set.

And knitting kitten I couldn't agree more, staying far away from Teflon in the future!

#8 tick

Posted 29 December 2012 - 05:47 PM

I love our esteele pots and pans, stainless steel with a copper base. I'm strongly opposed to non stick surfaces though, I just don't trust them health wise. I gave a green pan non-stick one for scrambled eggs and the like (surface is not Teflon based) but even then I'm suspicious and don't use it often.

#9 kandj

Posted 29 December 2012 - 07:28 PM

The new le creuset range looks amazing! I now have the crepe pan as its one of the few crepe pans I have found that works on induction....
So far it has been a dream original.gif
I went and looked at their fry pans yesterday and was very tempted....aside from not actually needing a new one!

#10 melaine

Posted 29 December 2012 - 07:33 PM

I like stainless steel, copper based ones as well. I think ours are Raco.

We have a Raco not stick frypan as well - guess it's teflon coated. It's lasted well but I'm not a fan of teflon either so we don't use it much.

#11 seayork2002

Posted 29 December 2012 - 08:19 PM

Raco normal ones

#12 Airene

Posted 03 January 2013 - 02:11 PM

It's easy to get confused with all the choices out there. So, I may be getting a little technical here, but here goes:

For saucepans, the best ones are made from copper but these are usually expensive, so a great alternative are those with layered aluminium core and clad in stainless steel, as these heat evenly and can be used in induction ranges. Scanpan Impact is a popular choice.

For frypans, aluminium browns well, but for best performance it must be clad in layered copper or aluminium cores. Those made from cast iron are also great but must be seasoned properly.

Always check the specs before settling for one. original.gif

Edited by Airene, 03 January 2013 - 02:12 PM.





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