New pots and pans - Advice please

[SoTiredNeedHoliday]

HI
I need to get a new set as the non-stick coating of the judge vista set I have is coming off - I have not been impressed at all with these pans.

What should I go for?
I haven't used stainless steel pans for a long time and I'm worried that I will not be able to manage not having things stick?

If I go for non-sitck I want ones that the coating doesn't come away after a year or two. Yes, I do use the correct spoons etc I am not sure why my current ones are failing.

They need to be suitable to use on ceramic electric hob

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MNHQ

Circulon get great reviews, but are not cheap.

Cheaper would be Ikea, they get great reviews and a lot of things can be bought online if you can’t face going there.

Check out Procook. Try go and look at the different ranges in a shop.
They often have deals on the website and if you go into a shop and mention it, they will match.

I bought all my new pans (new kitchen and induction hob) from IKEA. They're really good and much, much cheaper than other ranges.

My last pans were Circulon, and very good - but incredibly expensive to replace the whole set.

The only non-stick ones I have bought are the frying pans. I need one more non-stick pan, a small milk pan, but none of the others need to be non-stick.

i have a couple of the decent ikea pans, and they are really good

otherwise i recommend the John Lewis classic range, although since I have had mine almost 30 years I cannot necessarily vouch for current quality!

thanks All. What about non-stick Versus Stainless Steel? What do you think?

I don't really approve of nonstick, but one ikea pan is and has coped very well with lots of very high temperature use....I like my pans to be hotter than hell for things like steak

otherwise, all the others are stainless steel and I never have any issue.

Why don't you approve of non-stick, @MsMightyTitanAndHerTroubadours?

I'm also not keen on non-stick (potentially carcinogenic, and just seems an extra layer of nonsense and complexity on a pan), and love my stainless steel and cast iron pans. The steel ones came from tk max and go in the dishwasher, unlike the aluminium ones they replaced!

thanks! How do you stop things sticking on the stainless steel pans?

Dustydoorframes and MsMightyTitamAmdHerTroubadours are there any secrets to it?
If I knew I could cook and not constantly be scrubbing to remove stuck on food I would also go stainless steel - I don't like the idea of nonstick coating bits maybe coming off etc

A good pan shouldn't stick too badly anyway. What sort of thing sticks for you?

Non stick seems so fragile, always a malarkey about using the right utensils, then when it does burn and stick because the non stick manufacturers are filthy liars you cannot scrub it clean

rumours of health risks...as @DustyDoorframes says

I also like to get a pan good and hot...ime you need a proper heavy solid pan for that and non stick was just an excuse to use poor quality metal
...maybe that's why the ikea one I have hasn't given me any bother, as it's pretty burly and weighty and heats very evenly

My top tips for cooking in pans...
use as much heat as possible, put the food in and then turn the heat down,
don't poke about with stuff , if it's not moving it's not cooked. It will release when it is done, it really will!
use decent oil, those "fry sprays" will bugger up a hot pan as soon as look at it. Butter is nice but will burn at the high heat I use to get started., so I tend to add that to finish something
And I also fling mine in the dishwasher.

What about the jml pans?

thanks all some really useful comments.
Maybe I'll give this a go
Pans

I have stainless steel pans and love them. 3 years on and they still look brand new. They can be scrubbed (rarely a need) and even put in the dishwasher. I have never had non stick pans still look like new 3 years after purchase.

I haven't found the perfect frying pans though and I guess they would be the real test. I'd be keen to give stainless steel a try, but the choice is more limited. Am tempted to think that I just accept frying pans have a more limited life.

The Ikea pans seem to be getting good reviews here. Which ones do you all use? Please could you link to them? Thank you.

My nonstick Circulon pans are 7 years old. I have not been impressed. No stick started coming off after 4 or 5 years. I stopped the big pan and it debuted so much we’ve never been able to use the lid properly since. I know this is my fault, by I was surprised at how soft the metal is.

@Fleanne

I bought these They're induction-suitable, which is what I needed. I bought the 3 stockpot-type pans, the sauté pan, a couple of different sized frying pans and the wok

So far I'm really happy with them, especially for the price. The test, of course, will be how long they last, but so far so good.

@tiredandgrumpy cast iron frying pans are what you need!
@BikeRunSki if the coating is scratched/coming off you need new pans, you don't want to eat that stuff!

Thank you @BIWI

pretty sure my ikea an is the 365 range....metal handle too, as I like to put things in the oven, but do watch out if you are used to plastic knobs and handles, you WILL take the skin off your fingers on at least one occasion.

Greenpans are very good, good quality and you don't need to worry about bits coming off/carcinogenic stuff going into your food as pps have said.

We bought the sauté pan from this range a year or so ago, and I love it a ridiculous amount. I use it for pretty much everything bar pasta and rice. We have the same stainless steel pans we had as a wedding gift 25 years ago, all going strong, which is shame as I'd love to replace them all for the procook ones. Can't afford to, so it's just as well really.

I have a couple of JML pans, and am really peased with them. With the recent cancer scares on traditional non stick coatings, and needing a couple of new pans I went for the JML Regis stoneware.

I still use my carbon steel wok for high temperature stir frying though.

We had Meyer Anolon (similar to Circulon) pans and the non stick was freying around the tops so we decided to replace given the aforementioned concerns about teflon. Given how expensive they were, I was not impressed (apparently Meyer are notorious for not honouring the warranty too).

We've gone for stainless Le Creuset pans and they are fantastic. You do get a little bit of residue from some things (like scrambled eggs) but I have a yellow net thing from Lakeland that brings it all off wonderfully. DH also got a Le Creuset cast iron frying pan about a year ago and reckons that it amazing. These pans aren't cheap, but I'm not expecting to have to replace them again!

Another shout for JML stone pans.