Right - no more parsley sauce or custard until...

[IamEarthymama]

I find a damn saucepan that doesn't catch on the bottom!

Admittedly my pans are several (many) years old but I treated us to a a new pan before Christmas and it's s bloody pain!

Please recommend a good Sauce Sospan as we say here in Wales.
Just worked out I have been cooking for 50 years so it's not lack of skill or practice.

I can't have Le Creuset which I love because I have arthritis in my wrists and hands.

(PS I made the parsley sauce and it was delicious but I was so stressed and the washing up pile is sky high with pans) Luckily I don't have to deal with them but I would really like a silky smooth sauce in one pan not four!)

sounds like you need a good non-stick pan? I got some from Harts of Stur recently, the Stellar Rocktanium range. Stainless steel can be nice to cook with, but in my experience things can stick and catch.

Alternatively, if you are after something more cast-iron style I have heard good things about cast-aluminium which supposedly works in a similar way but is really light.

I do white sauces in a small non stick saucepan using a silicone flat whisk. No corners for it to get trapped in, a lot more surface area so its easier to whisk properly, and a wider base makes it heat more evenly

I make bechamel sauces and similar in a thick bottomed stainless steel stellar pan.

The heavy base is important.

I'm afraid I think it's the method not the pan. DS1 can make scrambled eggs in the same pan I've always used without a scrap stuck to the bottom, just because he's more patient, keeps the heat low and stirs continuously. Me, I turn it up and go do something else, then wonder why my eggs stick

You can't use a tablespoon or metal whisk in non-stick. Also, n.s. can't go in the dishwasher.

Good quality stainless steel is best. My Prestige "lifetime" pans are just that. Probably 30 years old, & no sign of wear-and-tear at all.

I will never have any other pans except Le Creuset stainless steel. Yes they're expensive but 10 years on they look as good as new and the difference compared to every other pan we've ever owned is unbelievable.

They must be good as they're used on loads of cookery programs (eg Saturday Kitchen and The Great British Menu).

You could use the poppity-ping instead.
Cook for 1 min then whisk to remove lumps and to distribute heat. Repeat until done.

Thank You all for replying.
.
senua

No popty ping here, tiny weeny kitchen.