What are the differences between these pans?

[ijudge]

Chefs pan and saute pan

Would you use them to cook different things?

I'm after a pan I can cook chilis,
spag bol etc in, which would be best?

bump!

The chefs pan is guaranteed for 25 years and is slightly larger - 26cm but the cluncher is that it has a helper handle which you will need if you are cooking sauces - I wouldn't buy a saute pan without a helper handle - it really limits it's uses to frying small amounts of food as if you are anything like me you will not have the strength to carry it - even to tip out the sauce.

I wouldn't buy a pan without seeing it in the flesh though - the shape of the handle is important to me - some are pretty chucky and more suited to a man's hand (Jamie's pans) - not a big deal but I like to buy pans that I will enjoy using for years.

Thanks pinkcushion, really appreciate the advice.

I am looking to buy pans that will last years.

Can I ask why a handle helps when cooking sauces?

It won't help you cook the sauces but it will help you lift the pan safely when it is full of sauce. I have a helper handle on all my saucepans - I use the handle quite often. Some people would rather not have it though because it will take up more room in your cupboard.

The both pans are a good shape for reducing sauces, so you have to make your choice on another quality and for me it would be the helper handle.

I have a couple of the JLP pans - not these ones but they have lasted well.

Thanks, I'm new to cooking from scratch so really appreciate all advice

we use something more like this for chilli, curry, etc but I wouldnt pay that price for it!!

I like to have a proper handle and a helper handle as I like to shake the pan when I'm cooking the onions, I have two helper handles on my stock pot but find that combination doesn't work quite as well for me. Most of the time when you are choosing cooking equipment you need to think carefully about your needs as they will differ to other people's.

If you are new to cooking I'd suggest apart from investing in good pans, you should invest in a good cook's knife and learn how to use it properly - a sharp well balanced knife makes such a huge difference to the effort needed to prepare food - you don't need a big set of knives, just a big cook's knife a small paring knife and maybe a rigid bread knife - quality is not such a big issue with the bread knife.

Good luck with your journey - any questions just shout!

I agree with everything PC has said :)

I also agree with Seona about the type of pan/pot I use for chilli/curry etc

However, if you like the smaller pan then the Chef's one is nicer IMO - but like PC I would need to go and hold them (stroke them a little too!) to see how they 'fit'. It takes me ages to choose a new pan.

@ kitchen porn!

I only have about £100 to spend on new kitchen equipment atm - my plan is to build slowly and buy things which will last for years. DH is not keen and thinks its a waste of money, but I have just discovered how much I enjoy cooking and these pans will be used almost everyday so IMHO it's a good investment. I have also just subscribed to the good food magazine - I never thought I would enjoy cooking so much, I love looking at recipes and making food for everyone to enjoy. When they sit down and like something I have made it's a great feeling.

I was going to get the chef's pan I linked to above and these knives

I am now thinking maybe a casserole pot like Seona linked to would be a better option as I could cook casserole and stews in it as well as currys, spag bol and chillis.

Maybe it would be better to just buy one knife of better quality than I linked to for now and build up.

Would appreciate your thoughts and opinions!

You do not need a whole set - you won't use them all. You need one excellent knife. At the cheaper end of the scale is Victorinox - I have heard their knives are very good. Global have small handle - suitable for a small hand. Henckels are also excellent. I have a Wusthof 10inch wide cook's knife and when I bought it dh was appalled by the price but he came around - it's 12 years old now and it's still my favourite kitchen gadget - lovingly hand washed every time I use it. You really need to go to the shop and handle lots of knives and find one that feels good in your hand - you'll know which one suits your hand best.

I think that's the best idea pink cushion, I'm going to go into town tomorrow and have a look around.

If I'm only going to buy one knife, what sort of size should I get?

I can vouch for the JL classic range, I have had 3 pans from that range, daily use, for nigh on 20 years and they are as good as new.

I have the double handled stock pot, a large shallow double handled casserole, both have lids and a large frying pan...the casserole lid sort of fits over that for occasional use!

I bought the double handled ones as i put things into the oven a lot and the long handles are a pain if you want to do that.

Also the handles hang on the pot hanger! :D

My blade is 20cm long - it has a great rocking action - which makes light work of chopping things like herbs finely. The blade is 45mm at its widest. I bought a Henckels cook's knife for my dps - it doesn't rock as well as mine but they love it and what's more I have a proper knife to use when I visit (I always end up cooking!)
You will need to buy something to hone the knife with - a sharpening steel - a diamond coated one is best - but you should seek advice on whether this needs to be top quality or not, I bought mine with my knife - it's a standard steel and it works just fine. Once a year the edge needs to be re-ground to the correct angle - a butcher will do this for you if you speak nicely to them, sometimes knife shops have people come in - it only costs a couple of quid.
Your other option is a ceramic knife - they hold their edge fantastically well without sharpening but if you drop them they shatter.
The harder the steel the longer it will keep it's edge but the harder it is to sharpen once the edge has dulled - it's a fine balance.
Sorry if this all seems a bit too much - take your time and read around handle some knives, decide what you like.
Word of warning - if you like Global - try to stick to them for all your knives as their sharpening tool is unique - you don't want to have to buy two different sharpening tools - it's a bit of a waste.

Sorry - if you only buy one decent knife buy a Cook's knife. It will feel big to begin with - tuck your fingers in and you'll be chopping like Ken Hom in no time.

I am very nervous about using a steel - I have read you can ruin a knife by doing it incorrectly and I don't want to spend all that money on a knife to then destroy it!

I don't think you can destroy a knife just by honing with a steel - it's too subtle a process - even if you did it incorrectly you could always get the butcher to put a new edge on the knife which would only take a minute or two.

The easiet technique is to hold the steel so it's vertical - end should be touching the chopping board so it's nice and stable. Start with the handle end and move the knife down at a 20 degree angle towards the point - do each side alternately about 5 times. Go slow till you feel more comfortable with the technique - there's bound to be a video demo on youtube.

Honing a knife

Great link, thanks pinkcushion. It looks easy enough - think I could manage that.

I have been looking at the Victorinox range on Amazon and I'm going to find a shop where I can hold one, if it feels ok to me I think thats the range I'll go for for now.

So it looks as if I'm getting a JL casserole pot and a Victorinox cooks knife.

Really appreciate all the advice given on this thread, MN'ers make it so easy to learn