Can you use copper bottomed pans on an aga?

[Chubfuddler]

We're moving shortly and new kitchen has an aga, which will be a learning experience to say the least. I have a set of stainless steel copper bottomed pans. Can I use them on the aga hot plate or do I need aga ones?

My grandparents did, for years. Copper bottomed is better than plain stainless steel as they'll conduct the heat better. The pans obviously came to no harm as I have them now and they're still going strong

That is v v good to know. I showed Dh the cost of aga stuff and he nearly passed out.

My Grandma's copper-bottomed pans are a good 50 years old now, most of that in heavy use on the Aga, and they're still the best pans I've come across

Ignore the 'special Aga stuff'. It's just an excuse to sell you expensive accessories

Make sure none of the pans have plastic handles/knobs or glass lids

Ideally you will do most cooking in one of the ovens, and only start things off on the hotplates.

And invest in handle covers for when you do start using pans in the oven because you will forget they have been in there and weld your fingers to the handles when you go to move them.

Are glass lids a problem even on the hob?

I found copper bottomed saucepans took forever to come to the boil on our aga and have stopped using them. Having said that, our aga is particularly temperamental. Glass lids get very hot.

You should be able to use glass lid pans on hob but using Aga hob is v inefficient way of cooking as you are meant to use the ovens as much as poss. As long as pan has completely flat bottom then it will be fine, if it is the slightest bit not flat then it will be useless on hob as it needs total contact with the hotplate to heat efficiently.

Your local Aga dealer might run cooking demos and courses for new Aga users which are def worth going to if you've never used one before.

Oh no, on the hob glass lids are fine....just some of them are not properly oven proof.

I have a set of glass lid pans which I do use, but only on the hob or in the warming oven...but my range is a stanley and the main oven tends to vary only between lava hot and centre of the earth hot.

Also it's helpful to try and get casserole style pans...with two small side handles rather than the traditional single long handle....the small handles will fit in and out of the oven much more easily.