Saucepans

Marc

Marc

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Having a new (ceramic) hob installed next week and figured it would be a good time to get a new set of saucepans. The last set I bought were cheep but they did the job but I think it's time to invest in something better.

I've had a look online but there are so many so I thought I'd ask for recommendations as I know there are a number of cheffy types on here.

Budgetwise, I'd say a maximum of £150. This is saucepans only, don't need frying pans.

Ta.


ETA: Looking for non-stick and a set being 3 pans.
 
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No idea if they work on ceramic but have had Jamie Oliver Tefal satinless steel pans on our gas one for over 14 years and still in great condition and can see them lasting another 10 years +. They are reasonably solid and heavy, no coating, just stainless steel, so yes, sometimes it may need a soak to clean off, but never had any issues.
 
If storage space is an issue the ingenio range is worth considering.

There is a non-stick set for not a lot of money.

I have the plain stainless ones myself. I can't see a set of three on their own, you may need to look separately. Mine came in a large set along with frying pans but I know you don't need those.

Tefal L9569332, Ingenio, Jamie Oliver, Stainless Steel, Saucepan Set, cookware, Pans: Amazon.co.uk: Kitchen & Home

Free delivery and returns on eligible orders. Buy Tefal L9569332, Ingenio, Jamie Oliver, Stainless Steel, Saucepan Set, cookware, Pans at Amazon UK.
www.amazon.co.uk
 
bass_junkie83 said:
If storage space is an issue the ingenio range is worth considering.

There is a non-stick set for not a lot of money.

I have the plain stainless ones myself. I can't see a set of three on their own, you may need to look separately. Mine came in a large set along with frying pans but I know you don't need those.

Tefal L9569332, Ingenio, Jamie Oliver, Stainless Steel, Saucepan Set, cookware, Pans: Amazon.co.uk: Kitchen & Home

Free delivery and returns on eligible orders. Buy Tefal L9569332, Ingenio, Jamie Oliver, Stainless Steel, Saucepan Set, cookware, Pans at Amazon UK.
www.amazon.co.uk
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Yes, I've been looking at the Ingenio ones but my big concern is the handles as I have difficulty with my fingers and I worry if I'd be able to press the appropriate buttons to attach/detach them.
 
cambsno said:
No idea if they work on ceramic but have had Jamie Oliver Tefal satinless steel pans on our gas one for over 14 years and still in great condition and can see them lasting another 10 years +. They are reasonably solid and heavy, no coating, just stainless steel, so yes, sometimes it may need a soak to clean off, but never had any issues.
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Ditto but on an electric ceramic hob.

We bought a Jamie Oliver version set too, possibly 20+ years ago on our last visit to the Ideal Home show at Earls Court.

All stainless steel though a mixture of internal finishes, suffice to say the saucepans without coating have been a surprise. Even when something burns they come up clean very easily :) The non stick frying pan(s) the coatings have not lasted so well :(

Oh! the only downside is that the lids don't have a thermal break in their handles construction so you need a tea towel or similar to hold them. Though, @Marc ours are hoop handles so can be lifted off if needed, taking appropriate 'hot' precautions, with just a thumb or finger.

HTH
 
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cambsno said:
No idea if they work on ceramic but have had Jamie Oliver Tefal satinless steel pans on our gas one for over 14 years and still in great condition and can see them lasting another 10 years +. They are reasonably solid and heavy, no coating, just stainless steel, so yes, sometimes it may need a soak to clean off, but never had any issues.
Click to expand...

Don't confuse ceramic with induction.
Induction needs pans with an iron base (or an iron insert in the base) to work.
Ceramic / glass tops can be scratched. Advice here - https://www.beko.co.uk/support/faqs/hobs/what-pans-to-use-on-ceramic-hob

I have an induction top and I place a silicone baking mat between pans and the top which avoids scratching.
 
Box Brownie said:
Ditto but on an electric ceramic hob.

We bought a Jamie Oliver version set too, possibly 20+ years ago on our last visit to the Ideal Home show at Earls Court.

All stainless steel though a mixture of internal finishes, suffice to say the saucepans without coating have been a surprise. Even when something burns they come up clean very easily :) The non stick frying pan(s) the coatings have not lasted so well :(

Oh! the only downside is that the lids don't have a thermal break their handles so you need a tea towel or similar to hold them

HTH
Click to expand...

Thanks.

I'm not totally averse to stainless steel. Mrs F bought a stainless steel milk pan a number of years ago for a fiver and it does clean very easily, it still looks like new.

I'd really rather have pans with a thermal break though.
 
Marc said:
Yes, I've been looking at the Ingenio ones but my big concern is the handles as I have difficulty with my fingers and I worry if I'd be able to press the appropriate buttons to attach/detach them.
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They are pretty easy to use, the mechanisms are spring driven so only needs a fairly tight press to activate. But we did see them in a store and were able to try them before buying so it might be worth doing the same, when lockdown is lifted of course!
 
Marc said:
Thanks.

I'm not totally averse to stainless steel. Mrs F bought a stainless steel milk pan a number of years ago for a fiver and it does clean very easily, it still looks like new.

I'd really rather have pans with a thermal break though.
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Marc, I edited my post re: ease of lifting/removing the lids. But I do agree....my one criticism is the way the handles heat up!
 
Our stainless steel pans were hardly expensive when we bought them 25 or so years ago and are still going strong. When I was ill but still cooking, I managed to burn an assortment of things in them but they still came up gleaming (without resorting to heavy duty abrasives!). Horwood is engraved on the bottom of one of them (a steamer set), Ensee Series 2000 on another and Stellar 7000 on the other.

Mrs Nod tells me that Cif was as abrasive as she had to go when I'd done the welding trick!!!
 
I’ve got some great saucepans that I was given as a gift years ago. They’re not the sort of thing I would have spent much money on at the time but they’ve served me very well.

They’re made in Germany, 'Fissler', 18/10 Stainless steel, great quality that after 30 years looks as good as they did new despite being used almost every day, I’d hope my children and even grandchildren (I don’t have any yet) might one day be enjoying them and using them as much as I do :)
 
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Cartus said:
I’ve got some great saucepans that I was given as a gift years ago. They’re not the sort of thing I would have spent much money on at the time but they’ve served me very well.

They’re made in Germany, 'Fissler', 18/10 Stainless steel, great quality that after 30 years looks as good as they did new despite being used almost every day, I’d hope my children and even grandchildren (I don’t have any yet) might one day be enjoying them and using them as much as I do :)
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Just had a look and their pans all seem to come with two handles, are yours the same?
 
Our steamer set has two loop type handles on each layer (including the watery base) so we have a pair of silicone things that slip over the handles to protect our fingers.
 
I got some stainless steel pans with a thick stainless steel and copper sandwich type base, which were meant to be OK for ceramic hobs (as well as gas, old-fashioned exposed element, and solid plate type hobs). However, it takes ages to bring something to the boil in them, as the hob keeps getting to temp and then the thermostat cuts in and turns it off again for a few seconds, as the heat hasn't had chance to dissipate through the base quickly enough! So based on that (pardon the pun!), I wouldn't recommend any pans with that type of thick base for use on a ceramic hob. They've worn well though!
 
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Marc said:
Hmmm, these look interesting

https://www.procook.co.uk/product/newprocook-professional-steel-saucepan-lid-20cm-36l
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That looks like the sort of pan lid handle that gets too hot to comfortably use after a few mins simmering something. My pans have that feature too - when they finally reach simmering! I imagine pro chefs wouldn't notice that in the design stage though, as they have usually developed 'asbestos' fingers!

The other thing to watch is aluminium rivets holding the pan handle on, as they can develop play, resulting in a wobbly handle after a few years use... my frying pan is like that, one of these days I'll take it into the shed and carefully tighten the rivets up (tw@t them) with a ball-pein hammer!
 
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Marc said:
Hmmm, these look interesting

https://www.procook.co.uk/product/newprocook-professional-steel-saucepan-lid-20cm-36l
Click to expand...


Look very similar to one of ours but differently branded. Lid handle gets hot but not searingly so. I wouldn't want to hold it for too long but can handle it for as long as it takes to get it from top of pan to work surface. The rivets holding the handle to the pan seem to be stainless rather than Aluminium and are still good and tight (watertight) after many years. Not got any ProCook pans but have a couple of knives which are still good after many years.
 
Cartus said:
Here's a photo of mine, they are 25+ years old so the range may have changed I guess...

View attachment 299259
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Looks like they defiunitely changed then which is a shame as I'd need to be able to lift them with one hand.

Mr Badger said:
That looks like the sort of pan lid handle that gets too hot to comfortably use after a few mins simmering something. My pans have that feature too - when they finally reach simmering! I imagine pro chefs wouldn't notice that in the design stage though, as they have usually developed 'asbestos' fingers!

The other thing to watch is aluminium rivets holding the pan handle on, as they can develop play, resulting in a wobbly handle after a few years use... my frying pan is like that, one of these days I'll take it into the shed and carefully tighten the rivets up (tw@t it) with a ball-pein hammer!
Click to expand...

The handles on my current pans get hot so I use a teacloth.

Nod said:
Look very similar to one of ours but differently branded. Lid handle gets hot but not searingly so. I wouldn't want to hold it for too long but can handle it for as long as it takes to get it from top of pan to work surface. The rivets holding the handle to the pan seem to be stainless rather than Aluminium and are still good and tight (watertight) after many years. Not got any ProCook pans but have a couple of knives which are still good after many years.
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I had a set of knives from ProCook for almost 20 years and were fantastic. I gaave them to mum last year when I bought a new set (also ProCook).
 
May they give you many years sterling service!
 
Just avoid scrubbing them too hard. Might take some soaking but pretty much anything will (eventually!) float away.

Well, ask Mrs F. not to scrub them too hard... :P
 
Overall, very pleased with the pans but was a little concerned when, after just 2 uses, the largest pan looked like this:

IMG_1235.JPG


I emailed ProCook and got the following response.

This can be a reaction of the stainless steel with water which has a high fluoride content, different parts of the country have different levels of fluoride in the water, so it will affect each customer differently. Another factor which can exacerbate the process is the cooking of foods which are high in starch, these foods include, but are not limited to; pasta, rice, and potatoes.
Bluing/ Rainbow Tint will often be very prominent to start but will fade over time.

It is not a manufacturing fault.

When the pan is first used the bluing can be very strong but will generally fade as the pan is used more and more and the steel adapts to both the foods which are cooked in it and the fluoride content of the water. Bluing is not a fault with the metal and does not affect the performance of the pan or the taste and flavour of the finished food.

Tips on how to restore the Cookware:

Using a non abrasive sponge apply one of the following:
Bar Keeper's Friend
Lemon Juice and white wine vinegar
White Vinegar
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Make sense? The other 2 pans have had multiple use, including rice & potatoes and show no signs of this bluing.

Has anyone else experienced this? It's almost 30 years since I've used stainless steel pans.
 
:) Just an aside:
I bought a set of 3 non-stick pans from Tesco 3 years ago for £7
Still going strong...
I'm not too bothered if they get scratched.
 
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