Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: obbie on July 08, 2011, 01:28:10 am
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Which are the best brands of saucepans, if you were buying a new set.
:)Any favorite brands, or what to stay away from.
thanks so much.
Robyn
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I'm no help Robyn, I can't remember when I last used a saucepan :D :D I gave my huge stainless steel pasta cooker away recently which I used to use for soups as well because it was taking up too much room in my cupboard - I have kept my Westminster brand stock pot, dutch oven and saucepans that I have had since 1966 (guaranteed for life) but don't really know why as they never get used.
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With saucepans you get what you pay for. Obbie. If I were buying a new set it would be Fissler. I have 2 saucepans that I have had and used for 30 years. They are very expensive, but i would buy one at a time, and watch for sales. They are stainless steel with a very thick base.
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I LOVE Swiss Diamond!
Tis expensive, but worth it. I am slowly replacing all my rubbish scanpan (will never buy again), and I usually pick up a piece periodically when on special at kitchenware direct.
www.kitchenwaredirect.com.au
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I am no expert, but about 2 years ago I replaced a set of very expensive nonstick cookware (which was only a few months old) with a Scanpan Impact set which I saw on sale. I found the non stick surfaces not up to the wear and tear of my kitchen. They deteriorated very quickly even though I always used plastic utensils. I blame the dishwasher. ;D
The Scanpan Impact stuff is great. It looks like new despite heavy use and is very versatile and robust (18/10 stainless steel). You only need a little oil when pan frying. Every piece I have goes straight from cooktop to oven to dishwasher (and even occasionally freezer ;D) without a problem and I love that. :)
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I have a scan pan omlett pan and it is terrific.
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a few years ago I was obsessed with Geoff Jantz and watching his cooking show on TV, he used Look brand which I ordered from them direct. Although they have stood the test of time, I don't think in retrospect they are anything special. Saw the Fissler range in Myer a couple of weeks ago and had a look at those as I thought they only made pressure cookers. Very noice
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I use a brand called ChefsToolBox (www.chefstoolbox.com.au) that I am absolutely delighted with! I first came across them at a cooking school where I was doind a cooking class, and the chef running the class was really impressed with them, and said they were better than he had seen in a cooking school before, and the lady that runs the cooking school said they had stood the test of time with all the wear and tear they got in her business.
Like TMX, they are only sold through demonstrators and cannot be bought in stores. You can either buy them by having a "party" or demonstration, and therefore get discounts, but if you can be bothered doing that, you can buy them directly online. However to buy them online, you still have to go through a demonstrators website. If anyone is interested in getting any, PM me and I will give you the name and number of the demonstrator that I go through - she is really great and not at all pushy.
You can also sign up for their monthly newsletter when they often offer certain pieces at substantial discounts of 40-60% off, and so if you can wait, you can pick things up really cheap one by one. Mind you, they are still an expensive saucepan, but I have not ever used any that come close to them in quality, and in my opinion, well worth the money.
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Swiss Diamond here as well - while I don't have the saucepans but swear by the saute pan and 2 different sized frypans and a square griddle. Have often given as wedding/engagement gifts and recipients continue to purchase saucepans etc - but agree with Chookie - you get what you pay for with saucepans!!!!!
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I had to laugh, when you see this post it comes up with "What is the best bra.........." ;D
I've had my saucepans for 34 years. So to buy good quality is definitely the way to go. Not sure what brand they are, but they are stainless steel with copper, then stainless bases. (I'm too lazy to go and look :'( :'()
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I had to laugh, when you see this post it comes up with "What is the best bra.........." ;D
I've had my saucepans for 34 years. So to buy good quality is definitely the way to go. Not sure what brand they are, but they are stainless steel with copper, then stainless bases. (I'm too lazy to go and look :'( :'()
lol cookie 1, I was just thinking the same, I paid heaps for a set of saucepans when I was still in my teens and use them everyday (Well almost) and they have been brilliant. They had a lifetime (25 years) guarantee on them so I thought I cant go wrong. They are a heavy base stainless steel. I'm so glad I brought them when I did.
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:) Thanks so much, any more advice.
I have 3 old ones from Mums expensive set, and they are still great.
The set I bought 9 months ago, are no good. A glass lid popped and cracked Monday nite and the company are not interested in warranting the product.
I have sent photos, emails, phone calls, but not happy with the service.
I don't mind the price, but I do want quality.
thanks again,
Robyn
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I have a few scanpans. I was pricing some more before buying TM and so glad I didn't buy any as they rarely get used now
Hally
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Creampuff, I remember loving Geoff jantz, used to love watching ( was it only a few years ago!)
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I currently have a 3 pce non stick set, "VUE" which are Myer brand.....and I have also got a large scanpan as a frying pan/sauteing..it's non stick, after having it for approx one year the non stick started to peel...so I sent it back and it was replaced with a brand new one...now after using it for approx six months, it is so damn sticky. I need to use oil to fry an egg and it still sticks...not happy AT ALL!! I don't know whether I can be bothered to go through all the drama again...but in saying that, my mum has a full set of scan pan and has never had a problem. I never put it in the dishwasher, use metal utensils or use spray oil on it...so not sure why it's mine that is playing up :(
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I like my circulon pan......but I stuffed it by accidently leaving the gas going after I had finished cooking for maybe.....2 hours!
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I have an analon set which we received as a wedding gift. I love that you can use them on the stove or in the oven. Noice. They have only scratched when my dad brutalised them with a metal scraper otherwise, they were really good. That was the frypan, the saucepans are just fine.
I also have a bessemer pot which is invaluable. LOVE Bessemer.
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to be honest I would stay away from popularity by brands and stick to a good quality heavy duty stainless steel which is used by alot of good quality brands and good chefs anyway...quality doesnt mean popular...also brands differ from country to country but bottom line is they fall into the same category ie if its good quality heavy duty stainless steel then its the same quality in other like 'brands'...also stay away from anything non stick..they never last and you never see them in a good chefs kitchen either...just my opinion...happy searching :)
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:) Thanks so much.
I have great frying pans, stainless steel and cast iron.
Just really need 2 saucepans.
i will look at kitchenware direct.
Any other online kitchen stores that are good to deal with.
Frozzie, I don't like non stick at all, and the heavier the bottom the better.
thanks,
Robyn
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I have a mix of Circulon & Scanpan. I find that the Circulon bases aren't as solid as I would like and I really should invest in a heat defuser (I know they are only like $10 but I always forget when I am at Kitchen Warehouse!). I've never had any problems with the few Scanpan ones I have (Wok, Griddle Pan, Tagine & Pressure Cooker) but I don't enjoy cooking with stainless steel as I have burnt things plenty of times (maybe its my cooktop though) but I do hear plenty of people don't like Scanpan and/or have plenty of problems with them. Has anyone tried the Silit brand ones? I have seen those around lately and I wonder what they are like.
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I have stainless scan pans which are great.
None of the chefs here use non-stick or at the cooking class I went too.
Hally
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I only have some very basic stainless steel pans but I swear by my cast-iron pots (le Creuset) to slow cook/ braise meat. I've had those for 15 years (wedding presents from my granny) and there meant to last a lifetime! I also have a couple of Tefal frypans: handy to fry eggs, cook crepes/ pancakes...
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I have thought about just getting a good stainless frypan...but how do you clean them??? If anything sticks or burns...it's so hard to get it off. I worry about the chemicals etc that are in the non stick ones, but always seem to go back to them for ease of cleaning.
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I always revert to good old bicarb of soda and a scouring pad if I've got things stuck to my pots. If that doesn't shift the problem, I try again with some vinegar dropped onto the bicarb. As a final resort I use steel wool (not sure what they are called here in Australia - steelo? Jex??) I also once heard of soaking with dish wash liquid and salt - the one time I tried this it worked, but shortly after this we moved and I lost my notes and have never quite remembered how to do it properly again since then - very frustrating!
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Here's an interesting website with 20+ ways to clean pots and pans (http://www.rd.com/home/20-ways-to-easily-clean-pots-and-pans/).
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was wondering if anyone had copper pans? and if so, what are they like?
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I love my Scanpans.
Gretch
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That's a great link, JD, I should have known you would come up with something helpful. I see it also has my salt cleaning method in there as well - just about to print the whole list off and put it in a safe place for (many) future references.
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I thought you'd find it in there Marina ;)
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if i had the money i would invest in cristel pots and pans...great quality stainless steel with a heavy even heat base..they cost a fortune but will last you a lifetime like creuset etc ...maybe christmas!!!
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Wow those Cristel pots look great! I've look at removable handle ones before which I though were really lose and didn't feel like they griped, I wonder what their ones are like? But everything looks really sleek.
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frozzie I cant help but look at those pots and think they look like ordinary pots. I really want to know what the difference is between brands and especially the copper pans. surely with copper there has to be a quality differance????
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CP they are 18/10. stainless steel with a tripple base that heats evenly as well as the handles are removable so they can go in the oven etc, im sure there are others but you would just have to watch the quality...they are well known here to be of lifetime quality which is rare, they are resistant and if you use them properly you wont have foods sticking etc and yes they are expensive b ut last according to some 5 times longer than other pots and pans. They have alof of good reviews. However I cant comment personally as I dont have any as yet( snif) but do have a solid stainless steel saucepan with a similar base and it doesnt compare to general pots and pans. As far as copper goes, there are mixed opionons and yes it has a repuation when they are good quality ie heavy and a thick base for fantastic heat distribution and are quick to cool down and I know for a crock pot style pot etc you cant go past them for long cooking dishes but personally I just like stainless steel (of a good quality) and think its more versatile imo. I think also to really see the difference in any pots or pans you need to feel them and its hard by internet so unless you can check them out in some shop somewhere then look for prices online its hard!! In any case every one has their preferences and opinions which are all differnt..it comes down to making your own judgement !
caketin re how the handles grip i imagine for that price they would grip perfectly but if I get a chance ill try and check it out for you and report back just to know!
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was wondering if anyone had copper pans? and if so, what are they like?
I have a lot of copper and have had some for several decades, much inherited from my grandmother. The older stuff is all tin lined and had to be re-tinned every few years depending on the amount of action they got.
When copper lined with stainless steel appeared on the market, I bought several pieces (http://www.knifemerchant.com/products.asp?productLine=132) of Bourgeat, made in France. Very expensive but it will last forever - some of the old pieces I have are well over 100 years old and the SS lined should last even longer.
It is pretty when polished but I am not rigorous about polishing and tend to use half a lemon dipped in salt rather than the commercial cleaners.
It is a major investment but the heat response is far superior to any other metal. SS pots with an aluminum CORE, not just a plate on the bottom, are almost as sensitive but you do have to pay for it.
I did not buy a set. I bought individual pieces, starting with a 12 inch skillet , a 3-3/4 quart saucepan, a 2-3/4 quart flared saute pan that can double as a sauce pan. Later I added an 8 1/2 qt. casserole, saute pans with straight sides and a few other pieces that aren't carried by this vendor.
I have a friend who used to be a flight attendant and would buy pieces in France and bring them back for me.
I have already passed some of the pieces along to my daughter.
These all hang in my kitchen and some are a bit dusty as it is summer and we have almost constant winds. :-[
None has been polished for quite a while but it still looks pretty good hanging up - as long as you don't look too close. ;D
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4231.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4232.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4233.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4234.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4235.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4237.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4238.jpg)
(http://i63.photobucket.com/albums/h129/Basenjibabe91/COOKWARE%20ANTIQUE%20and%20VINTAGE/HPIM4239.jpg)
I also have several pieces of All Clad stainless steel that is "fully clad" in that the aluminum core extends up the sides of the pan as well as the bottom. This is to make sure there are no hot spots on the sides near the bottom, which is a major flaw in the SS pans that only have a plate on the bottom.
Cooks Illustrated a magazine with NO ads and which does extensive testing of cookware, has consistently rated All Clad top of the line, even though it is expensive. (but not as expensive as copper)
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Andie, I would love to come and see all your cookware (and all your gadgets!), it looks gorgeous!
I like my Amway saucepans, hate Scanpan as everything sticks (though Scanpan roasting dishes are fabulous!). I love my Le Creuset casseroles and don't much like Bessemer. I have a gas hotplate and Bessemer are best with electric or induction stove tops.
I buy relatively cheap non stick frypans and replace them when they've had it. My sister has just bought a whole set of Silit and loves them. Not sure how they'll stand the test of time. She has an induction cook top.
I also like the Baccarat SS pans, but the frypan is hopeless, everything sticks to it.
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Here's a link to the All Clad site for OZ (http://www.all-clad.com.au/collections/Stainless-Steel/Stainless-Steel.htm).
My friend in Mt. Dandenong, emailed me the URL this morning. She saw mine when she visited here a few years ago and when it became available she purchased several pieces.
I've had most of mine for twenty years or so and it still looks good. It got a lot of action when I was catering and didn't want my helpers using my copper pans.
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We were given an Ikea set of pots for our wedding eight years ago. It was a boxed set with three different sized pots and a saucepans, plus lids. They are great! They all have a good, heavy base and have held up very well over the years. I think they cost around $100 (ten years ago). Just putting a less expensive option out there! :)
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I'm happy with my Circolon saucepans, a Swiss Diamond frypan. I have a Scanpan pot that sits in the back of the cupboard and I must send back as it is peeling badly. Wouldn't buy Scanpan again, as that pot didn't last long before it started to peel.
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Personally I don't like coated pans (non stick) because eventually it does come off or wear through. I prefer stainless steel dual layered pans with full metal handles, ie nothing that can come off, get chipped or damaged in anyway. High quality stainless is easy to clean even if you inadvertently burn food on the pan.
I am a big fan of James Martins Stellar pan range, would never buy a set as a set because rarely is every one there that you need. Buy individually and buy what you will use rather than what is given in a set.
Buy the best quality that you can afford and it will reap great rewards for you and your cooking.
I hope this helps.
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beautiful set of cookware you got there andiesenji.
I have no idea what brand my pots and pans are but they are all stainless steel and cost too much. I remember the price of my soup pot which was about 700€ but its also quite big :)
Dont like non stick pans as they cant stand the heat. If i had the money and need to buy pots to my own kitchen i would go for something like andiesenji.
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Has anyone tried GreenPan (http://www.kitchenwaredirect.com.au/GreenPan) saucepans?
I've got scanpans that are about 8 years old and they are all peeling badly so I am looking to replace them.
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Hadn't heard of them until now consumerate.
Just looked at them on the link and look pretty good and reasonably priced. :)
I have scanpan and analon. One of my scanpans peeled but the others are fine and had about 8 years of use.
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I dont like anything nonstick generally even thpugh i have a few i prefer ss good quality pans and recently got some mauviel copper cookware..And im going to add to it bit by bit.. Greenpan as far as i know is relatively new so not many people will know much about it ...look on the forums online for people using them if someone doesnt answer you here.. Sorry couldnt help..
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Best ones are ones you get for free.
otherwise i like Scanpan
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I am using my old stainless steel saucepans & Frypan (got DH to take handles off them) and now use them for storage containers. The frypan is great for giving DS pizza to take home with him.
Marie
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Lol robyn.. you must get great free saucepans.. Think ill stick to what i have 😄😄😄
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Frozzie, i don't
But, I wish i did.
Hopefully with my thermomix, and my new pressie, and my kitchenaid thing, and a slowcooker /fast cooker, I won't need any saucepans.. ;D ;D ;D ;D ;D ;D
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I love my scanpans and have had some for 15 years. I have never had any peeling and that surprises me that they do but I have some pitting. They are still brilliant though.
Gert
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I have Fissler, Scanpan and Fagor
Scanpans were a gift and the Fagor ones, the handles come off for storage (these came free when I bought my Smeg oven) but I have to say that the Fissler are by far the best
My DH bought them for me over 20 years ago. They are have a heavy base and are 18-10 stainless. Love them. I also have Fissler frypans, fantastic for steak and browning meats and simmering sauces or pie fillings etc and you can put them in the oven but don't like frying eggs in them
(http://img.tapatalk.com/d/12/10/29/ezumenyq.jpg)
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I haven't read all the way through this but after trying many types the ones that lasted 20+ years in a farm kitchen 3 meals day ++ were STELLAR.
Don't know if you can get in Australia?
http://www.stellarcookware.co.uk/Support/Cookware-Guide.html
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Thanks for the advice everyone. Still not sure what to get. Will keep researching! Sometimes the Internet can be a curse. Too much information and opportunity to procrastinate with research.
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Think you just need to find what works for you and your budget and if there is something you like research it online on forums etc to see what people think of them as everyone will have what they like and can afford which is obviously different for everybody .. Goodluck 😊
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Bumping this one since I am looking for a frypan which can handle high heat. My scan pan cannot. Bought an expensive stainless steel but everything sticks to it. Firstly, how do I season the ss pan so it is easier to use? Secondly, someone recommended Bessemer but can it handle high heat or is it like scan pan?
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Here is some good info.
http://aolcookshop.co.uk/acatalog/FryingPanReport_000.pdf
Gert
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Thanks Gert very interesting indeed. Worth exploring Green pan eh?
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Thanks Gert very interesting indeed. Worth exploring Green pan eh?
Yes a good report.
I find if I want to use a high heat I actually use a well seasoned wok. My DH ruined one of my scanpans just cooking an egg. I was not impressed with either so I am cautions with my scanpans though I do like them.
Gert
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I bought a whole lot of Bessemer over 20 years ago as a friend was selling them. They were great for about 5-6 years. Then they started to loose their non stick coating. Some peeled, some just wore off gradually. I was very dissapointed after spending a small fortune on them. >:(
I have had a good SSteel set of pans for 30 years. I can't fault them however I went on the hunt for a good non stick fry pan as I hated using the SS frypans. After trying so many different ones and not really being happy, one day I walked into our local little kitchenwares shop and the nice Greek man told me that the SS Baccarat was the best. I said I don't like SS frypans coz they stick and he gave me this wonderful tip. Put cold oil into a hot pan and nothing will stick. I didn't believe him but it does work. I found the tip a little hit and miss for eggs but it works great for meat and anything else. Hot pan, cold oil in, then food.
Now my absolute favourite non stick frypan is my well seasoned cast iron frypan. Cheap as chips to buy and hands down the best egg frypan I have ever owned. My eggs never stick and neither dose anything else. I've got my whole family onto them. We all love our cast iron fry pans. ;D
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for years and years, I have used black cast iron frypans, ect from camping shops. saucepans too.
cheap, but brilliant.
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That is why cast iron woks are so popular. Heavy though.
Gert
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Steal well clear of Jamie Oliver Tefal. Utter crap (pardon my language). The big frypan was so bad that it lost all of its non stick qualities within six months. Tefal told me it was because it was dirty so I cleaned as suggested and still it was crap. A two year fight eventually resulted in me getting a new large frypan which, lo and behold, had changed (perhaps a design fault in the original
Tefal??????). The saucepans, although still ok inside are battered to death on the outside. I'd have had better quality and customer service from a $50 set in Kmart. I was told by a friend who worked in DJ's that when they see JO Tefal sets sold they know that most will be back within six months. He should be ashamed to have put his name to them.
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Can you use cast iron on electric hotplates?
I spent a good couple of hours checking out various brands. Green pan has terrible reviews and surprisingly, so has swiss diamond (in terms of customer service from the local distributor)
Still undecided.
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not sure, I have always had a gas stove and oven