Most of my SS are Lagostina, bought on sale on hols in Italy so cheaper than in Belgium. I have a couple of cheaper ones but their lids are glass and theres rubber in the lid knobs so no good in the oven.
I still have some Le Creuset but the enamel wears off over time, they become a b*tch to clean and are way too heavy. One was relegated to the garden as a useful container but ended up going to the dump.
I like non-stick for woks.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I'm mystified why one would put frying pans in the oven? It wouldn't ever occur to me.
I'm also a fan of Procook since Dove recommended them. I just love their stainless steel pans with glass lids and silicone (heatproof) handles. Best I've had so far.
My old frying pan, minus it's handle, was repurposed as a bird bath, sunk into the ground.
It's the shape and depth @Lizzie27 - great for sweet or savoury tarte tatins but also if you're doing a dish that starts on the hob and finishes in the oven - some curries for example - or under the grill.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
My best pans are ones that came free with a cooker we bought in the 70s. Various sized two handled pans with glass lids. They go in the oven and work on induction hob but things will stick to the frying pan so I just use it as a flat casserole . My absolute favourite thing is a metal steamer effort with a lid that fits all of the casseroles. It cost about £3 in Lidl last year. I use it practically every day.
Omlettes can be finished under the grill, so it's useful to have metal handles. Also frying pans can be used like any other oven dish to heat things through etc..
On a related note… what do you all do with pots, pans and oven trays if you do throw them out? Main bin, recycling, tip, “any-old-iron” people??? I have a set of pans (25 years old!) and a few oven trays to chuck.
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I still have some Le Creuset but the enamel wears off over time, they become a b*tch to clean and are way too heavy. One was relegated to the garden as a useful container but ended up going to the dump.
I like non-stick for woks.
I'm also a fan of Procook since Dove recommended them. I just love their stainless steel pans with glass lids and silicone (heatproof) handles. Best I've had so far.
My old frying pan, minus it's handle, was repurposed as a bird bath, sunk into the ground.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.