What kind of pan do I need for jambalaya, casseroles, spag bol…that kind of thing!

[logsahc]

So Panorama has terrified me into buy some ceramic pans tonight! But I’ve always known I don’t use the right kind of equipment. I do everything in a big 22cm deep saucepan, the set I bought only has one 20cm saucepan. I could just try to find another non toxic large saucepan, or I was thinking I could buy something a bit more useful? Something that can perhaps transfer from hob to oven? Something that’s perhaps shallower and wider so better for things like jambalaya? What kind of thing would I be looking at that would be that versatile?

I have gas hobs.

Sounds like a decent saute pan would serve you well. My most used pan alongside my cast iron enamelled casserole.

Youll laugh but my most used pan is my wok, gets used for most wet meals

Same here. Got a ceramic one and it's the ultimate pan for all the saucy stuff of any kind!

Same, with a lid!!

So do I need something like a sauté pan (or wok!) and a deep casserole dish that can transfer from hob to oven?

I use my le creuset casserole dish for absolutely everything and anything. Best investment ever

Love making stuff like chilli, stews, spag Bol I do it on the stove then let it cook in the oven for a bit ahhhh amazing. I even made a small roast chicken in it the other day

What size do you have and how many people are you cooking for?

What did Panorama say?

I too love my le creuset - prob spelled that wrong - for everything. I also use a non stick but am now wondering is that what the programme was about?

Much the same here, including for a lot of pasta dishes. I also have a Le Creuset casserole dish for meat/casseroles that need to go in the oven.

Edited for typo.

@77Feeabout PFAS (a chemical) is I bought my much loved big saucepans very cheaply from Asda and they’re very scratched…programme scared me a bit! I’ve been wanting to improve my cooking set up anyway.

Are Le Creuset really worth the price tag, or could I get a John Lewis cast iron casserole dish?

Family of 2 kids and 2 adults

24cm round one for most things

For reference I’d use like a 500g mince packet with that if that helps lol

Thank you, it was the 24cm that caught my eye.

I think they are, my mum got one for a wedding present and she uses it often it’s about 35 years old and looks great! John Lewis ones would be very up to standard though, I’d just get anything fully cast iron. I mean as long as it’s a cast iron I’m sure it will do the job

recently I saw some very nice looking ones in Robert dyas can’t remember the brand though it looked like a well known/established brand by the packaging

I’ve just seen on John Lewis they’ve got a 20cm one on sale for £149 was £249 in cool mint 24cm for £190

which is the colour I’ve got and is bloooooday gorgeous

I always use a wok with a lid too.

And a detachable handle so it fits nicely in the fridge for leftovers!

Sainsbury’s fake le Creuset. They’re brilliant.

We have a couple of shallow casserole pans from pro-cook that we use for most things. We had jambalaya tonight actually

The sainsburys/habitat fake le creuset flat sauté dish. My le creuset dish is 15 years old and my first love, but to replace it now would be £200 and the £35 I spent on my habitat one last year is worth it.

I cook all of those things in stainless steel pans and they work fine, I have a set of the Stella one’s.

I never use my le crueset cast iron casserole because it has to be hand washed and it weighs a tonne!

So was the Panorama about non stock pans or stainless steel type pans ?

Stainless steel aren’t bad for you at all it’s one of the best materials for cookware

it’s the non stick once they have a scratch they release so many chemicals/toxins etc

Ones that use Teflon type coating, stainless steel should be fine.

@Denim4ever Didn’t see it but standard stainless steel pans don’t contain PFA’s. It’s the non stick coated pans that are harmful.

Do people not find stainless steel is a bugger for sticking though? I have some smaller stainless steel pans I sometimes fry chopped bacon in or do a roux and I find it sticks and burns terribly.