What are the best cooking pots & pans that last

[suestew123]

Hi all, in your opinion what are the best? I am after ones that really last

thanks

The handles on the stellar pans don't get hot. No problems holding them at all.

The handle on the lid does get hot, but not too bad. I've not had to use a tea towel to protect my hand to lift the lid.

M&s stainless steel. Ten years and fine.

I'm still using a Prestige stainless steel pan set a wedding present 25 years ago - handles have faded but otherwise perfect. Also various John Lewis stainless steel casseroles and other pans bought about 20 years ago. All used very regularly and thrown in the dishwasher.

Had my Silvinox pans for decades. Still looking and cooking good.

Stellar stainless steel pans get my vote too. Mine are 20 years old this year and still perfect ( except the one with a tiny dent from falling down a set of stone steps in a move) they go in the dishwasher and in the oven with no problem and the handles stay cool unless you overheat the pan or accidentally leave it over the gas (when any other handle would melt anyway...). They have survived a multitude of student halls and other shared kitchen too. Stellar pan sets are often available on offer for some reason and I think TK Max sometimes have a good selection.

John Lewis Classic stainless steel - had them 16 years so far and they still look like new. Go in the dishwasher daily, too.

Stainless steel is the only thing that lasts for me. Have some Prestige ones that are nearly 60 years old and going strong, a couple John Lewis ones, and a Sainsburys one that is amazingly light and was cheap.

Need new non-stick frying pans yet again though. Is there any brand that survives a dishwasher?

My mum and dad bought me a set of swift stainless steel pans for my birthday. Not had them long but they seems pretty good!

I have had my prestige copper bottoms 24 years but the lifetime guarantee is meaningless as the company that bought them out wont honour it

My mum and dad bought me a set of swift stainless steel pans for my birthday. Not had them long but they seems pretty good!

Bruffin, mine are the copper bottom ones too and about the same age. The smaller ones are still fine (and look beautiful when I clean the copper bottoms with Bar Keepers' Friend and stainless cleaner), but it's my biggest one which has lost the lid knob and it's not mendable and also there's a crack in the front handley bit, so I think I'm going to have to start replacing them. I've got four pans and two casseroles. They also won't work on an induction hob.

Pigeon
One of my handles came off and the company wouldnt honour the guarantee. However the dh got it welded on at work and its like new again.
They are such nice solid pans

Judge vista pans, absolutely fab! Had mine 16yrs and they still look like new.

They're proper stainless steel so metal utensils don't harm them and they come up sparkling in the dishwasher.

Just bought (well a year ago) their non stick frying pan after buying countless cheaper ones over the years, including two ceramic (which were crap) - best frying pan ever! Nice weight, without being too heavy and dishwasher proof!

I've got Meyer pans, they're amazing. I got a set of 5 from Dunelm for £25 (down from £100) but they really are fab. Look out for the offers! They have silicone coated handles and lids so they don't get hot. Non stick is brilliant, caramel doesn't even stick! X

Ive had stellar ones my sister bought me 26 years ago for a wedding present and they are perfect. Ive also git some aga saucepans included when I bought joy aga 15 years ago and they are similar - stainless steel with a solid bottom. Having small ss handles also means you can go easily from hob to oven.

We have a set of these pans - they come in 5 sizes - and we've had them for the best part of 10 years now, and they are still in near-perfect condition.

John Lewis Classic pans - mine are over 20 years old, I use them every single day. John Lewis replaced a lid a couple of years ago, no quibbles whatsoever, after I broke the handle.

I have some Anolon (same as Circulon?) and they're pretty great

bruffin, many years ago (when I was young and naive) I read a recipe and it called for a heavy-based saucepan. I had no idea what that was really as I'd only used my lovely Prestige ones. I picked up one of MIL's new pans when we were staying in the summer and now know the difference between heavy and crap light weight.

Her's were so flimsy, I didn't dare use them for anything heavy duty!