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.

Awful tbh I won’t use them.. I mean ceramic isn’t great either when turned up high for sticking. That’s why people get sucked in by the non stick frying an egg is a dream in one of those 😂

https://www.amazon.co.uk/STAUB-Cocotte-steamer-Round-Graphite/dp/B008HFNPMK

This stays permanently on my hob and does everything!

The Aldi le cruset dupes are excellent

Yes bacon does stick if you fry it in stainless steel on too high a heat but I found the ceramic frying pans aren’t great either. I cook bacon in the oven to make it crispy.

Never had a problem with a roux, don’t put it on too high a heat.

I gave up non stick many years ago as this is not a new issue. However, I still have one non stick frying pan hiding in the back of the cupboard for the occasional omelette or fried egg.

So we have just bought the procook stainless steel pans
They are fab- but have been told not to use them above a medium heat, to wait for them to cool before soaking and washing.....
It has been a slightly different way of cooking- but I wouldn't go back..... (I still have a new ninja wok and frying pan from last year but don't like them as much)

Ahh, thanks for clarification. I use stainless steel pans, wok, stove top casserole except when it's a frying pan dish. So chilli, curry and most pasta sauces would not be frying pan. Usually would not used a scratched pan, I'd replace it. I find Le Creuset a bit heavy. Re woks, ours is over 30 years old and is not non stick.

Thanks all, I do tend to cook most of my bacon in air fryer now to be fair. Maybe I do keep one non stick frying pan for the occasional fried egg as suggested, my teen son would not be impressed otherwise!

Interesting, I don't know what cooks at a high heat for more than a short time. The main thing might be porridge or sauces and gravy - all of which are milk saucepan recipes and milk saucepans are not normally non stick coated

This! I use mine for pretty much everything 😆

Things stick on stainless steel because people have been told not to use fat. Get some lard in there and it won't stick.

Olive oil works just as well 😂 also you need the heavy based ones.

Olive oil works too but you don't want your fried eggs tasting of olive oil, do you?

Maybe I need to try it!

I bought one of these years ago, it cost an arm and a leg but it does everything brilliantly and if I'd bought it when I started out it would have saved me spending a fortune on other pans over the years. https://www.cristel.com/en/products/stainless-steel-sautepan-removable-mutine-removable-handle One of my friends is a professional chef and she rates it highly. You don't need to buy the matching lid, I use a lid left over from one of my many failed pans and it's fine.

My stainless steel pans were wedding presents 25 years ago from John Lewis and are still perfect. The sainsbiry dupe le creuset are great, I also have the real ones and they both go in the dishwasher fine