Help me choose new pans

[bessie26]

Can you suggest some new pans for me?

We currently have the Jamie Oliver Hard Anodised pans. We got them for a wedding present nearly 5 years ago & they get alot of use, but the non-stick is starting to come off (AIBU to think they should have lasted longer than that?), so I need to buy some new ones, but have no idea what to get!

We have these (and a few others from 'The Pan' range) they have done us well so far.
www.johnlewis.com/230228449/Product.aspx

Apologies for link not working
these pans

I had a Le Creuset pan but found it very heavy when pouring and carrying it.

Don't pay retail prices for pans. Go online to a wholesale kitchen equipment supplier like Nisbets or Russums.

I would buy good heavy bottomed stainless steel pans like these Vogue ones as they will last forever for boiling etc and a good non stick frying pan or a black iron one which I prefer.

Do you really need non-stick for all your pans? We use plain stainless steel saucepans (had same ones for 20 years and still good as new) which you can clean with wire wool if necessary. Only have non-stick for frying pans which we replace regularly.

I like stainless with a brushed (not mirror) finish and a thick base (also stainless encapulated or it leaves marks). Cast iron are very heavy, especially when full.

I don't like Aluminium or non-stick, except for frying pans.

Stainless frying pans stick, can't be helped.

I would not buy anything that can't go in a dishwasher.

Sets are always better value than separates.

Some plastic knobs and handles on casseroles shouldn't go in a hot oven.

I got some Judge ones with a glass lid, I was suspicious at first as they don't look traditional, but have now decided it's a great idea.

I got a set just before Xmas of these. Love them love them love them (mind you, I have never had new pans before, but they're bloody lovely, they are)!

Thanks for all the links, will have a proper look on the PC later.

I've never used anything but non-stick pans - don't the others, errr, stick? [clueless]

I don't think I can have anything too heavy, I am weak really struggle to lift our heavy wok with one hand

I've had my John Lewis Classic pans since 1997 and they're still shiny and lovely. And used daily! I only use non-stick wok/frying pans which only seem to last 3-4 years max before the coating starts to deteriorate.

bessie - cheap pans with thin bottoms burn and stick very easily.

Heavy bottomed pans dont so much. Black iron frying pans self temper the more they are used. It is amazing. Yes professional chefs do use non stick frying pans but not for anything else. They just use really good pans and take care with temperature control.

well, if you're boiling potatoes, or brussels sprouts, they aren't going to stick or burn. So for most of your pans non-stick is not relevant.

If you're making porridge or sauce, it could stick if you overheated it. But thick bases heat up slowly to a stable temperature, and don't get hot spots, so if you stir while they come to temp and then turn down, you won't get sticking and burning unless you wander off and forget them.

IME a non-stick pan that is wearing out sticks more than a stainless pan.

The stainless pans with thick bases usually have a thick layer of aluminium, which is a very good conductor, welded to the base, but it is usually encapulated in stainless, so it doesn't leave black marks, and is much lighter than if the base was solid steel.

A black iron frying pan is very heavy, but as long as you don't wash it, can give good results. For lightness, I think you would be happier with a non-stick for frying, and accept that it will wear out.

Stainless stands up well to the dishwasher, and it is very difficult to damage the surface. A brushed finish doesn't show scuffs or watermarks.

piglet I usually cook our veg in a steamer. I use the pans for things like spag bol, curries, & soups. The stainless steel pans sound good, so think i'll get one & give it a go (must remember what you said about stirring & turning the heat down!!)

The thought of not washing a frying pan grosses me out, so I don't think I could cope with a black iron one!

bessie - I wash mine in hot water with a pan brush and then oil it with a bit of cooking oil to stop it going rusty. It is perfectly sterile and last nights' omlette bits don't end up in the spag bol. It is perfectly sterile as it gets very hot.

Black iron pans are quite cheap but veeeery heavy so maybe a non stick frying pan is good solution for you.

if you handle a few different brands and styles, you will get an idea of what you like. You are looking for metal which is thick enough to make them feel fairly heavy - cheap ones are very light. Some shops package them so the lid is wrapped in place, which makes them feel heavier, especially if it is a glass lid.

Debenhams have quite a good range, their "Vrai Gourmet" seems nice. John Lewis have good and stylish ranges mostly at higher prices. Robert Dyas usually have some cheap and some mid-range lines.

Look out for sets of 3 to 6 pieces which are always better value than buying separates. If you've decided to go for a non-stick frying pan, try to avoid a set of stainless pans that includes another frying pan you don't need. There are very few non-stick stainless frying pans around, and as the non-stick wears off, they aren't going to last 20 years or more like most stainless will.

Fashionable brand names and TV cooks put the price up but not the quality.

I am very weak too and would have loved some Le Creuset, but I can't lift them when they're empty!!!! The Circulon pans are heavier than stainless steel but much lighter than cast iron, though they are very similar in other ways. They are non-stick too, and I can wash them simply using a sponge - no scrubbing at all. (Can you tell how much I like them?)