Worst Cookware

[--Tom--]

Samuel Groves still make cookware in Uk, have been happy with mine

https://www.samuelgroves.com/

Have their stainless pans and anodised aluminium bakeware.

For carbon steel I have spun pans from Alex pole- excellent but appreciate not everyone has the same mindset of spending more for something made by hand in UK, that you then enjoy using.

 

[Phil Pascoe]

https://en.wikipedia.org/wiki/Camel...ion incident,3,000 times the admissible level.
In the mid '90s I spoke to a friend, a teacher and chemistry graduate ('50s) about this and how it had put me off aluminium pans despite people's saying they safe and that I had long got rid of mine. He agreed - he'd got rid of all his as well.
I had loads of le Creuset but my daughter has most of it now, my best s/s pans are the ones that Tesco had when they used to do the coupon offers about 15 years? ago. Branded "Thomas", undoubtedly Chinese but excellent. I wish I'd got a couple more. If you go to buy them for an induction hob, take a magnet with you - if they're non magnetic they won't work.

 

[Katomi woodsmith]

I got my s/s pans from Tesco as well when they did a deal in y2k
Never regretted it

 

[Phil Pascoe]

Mine may well have been that long ago, I can't remember. The offer they did on knives was good as well.

 

[Kittyhawk]

My cast iron frying pan works better than some nonstick pans.
It takes a little work to season a new one, but unlike modern non stick, it will last for generations.

Very true.
Ours is a family hand-me-down, currently over 60 years old and the child bride's pride and joy.

 

[JSW]

Prestige Lifetime saucepans, bought as a present for marriage #1 in 1980, still in v.good condition, even the wooden handles (Beech I think) have held up, and used regularly

 

[HamsterJam]

My parents gave me a set of Stellar stainless cookware when I left home getting on for 40 years ago. It has had pretty much daily use and still looks as good as the day I got it.
Only down side is it isn’t induction hob compatible.

 

[Phil Pascoe]

I had a beautiful huge cast iron skillet, I bought it at a car boot. How much, I asked. 50p each or three for a pound. Two were worthless, so I paid the 50p. Attacked with a wire brush on an angle grinder, cleaned and seasoned it lasted until my wife, who couldn't lift it single handed left it behind when we moved house. I have to make do with the Le Creuset one I bought new at another car boot for a fiver.

 

[Chris152]

I bought a old commercial cast iron skillet for 50p at a car boot. After attacking the rust with a wire brush on an angle grinder and seasoning for a few a hours, it was superb. We moved house and my wife left it behind as she needed two hands to lift it.

I had to go back and find your previous on that skillet, Phil - I was seriously wondering if it was deja vu or what!

 

[Phil Pascoe]

Yes, I've undoubtedly said it before.

 

[John Brown]

Yes, I've undoubtedly said it before.

Aluminium's in the clear these days, maybe cast iron is the new suspect?

 

[TRITON]

Prior to starting on my career as a Butcher, I cooked. It was one of those things you start, and before you know it you are 5 years in and have been to catering school for the usual city&guilds qualifications.
I didn't take a lot with me from my time other than, Buy good quality knives, and cookware doesn't mean something that costs £1500 for a set of pots.
All professional kitchens use big aluminum pots,and stainless steel frying/saute pans. You can expect to pay 20-30 quid for a pot, and about 50 for a saute or frying pan.

So alloy pots,and S/Steel pans are good enough for any household kitchen, unless you're trying to impress the Joneses.

 

[Stevekane]

A question for you pan experts, weve got a set of monogrammed Anthony Worrel-Thompson saucepans,,very posh,,,and very nice stainless and copper bottomed pots they are too, however we once had a set of cheap pans that had glass lids with a little hole to vent the steam which seemed to work really well when simmering, Ive been thinking of drilling a hole in the posh stainless lids,,any reason not to, and how big a hole? And a final thought, the glass lids had a little bush in the hole,,,decorative or to create a “drip”??
Steve.

 

[Vulcan]

The steel gromit in glass lids is to help prevent it cracking.
Some stainless steels can be somewhat difficult to drill, especially if you let the bit rub and work harden it.

 

[Hugh M.]

I think I’ll do some buying from here:

https://www.netherton-foundry.co.uk/double-handle-pans

Local company. Been considering an oven proof pan for a while.

 

[Stevekane]

The steel gromit in glass lids is to help prevent it cracking.
Some stainless steels can be somewhat difficult to drill, especially if you let the bit rub and work harden it.

That makes perfect sense about the grommet, many thanks.
Steve.

 

[Phil Pascoe]

The steel gromit in glass lids is to help prevent it cracking.

And that works how?

 

[John Brown]

And that works how?

Cracking glass, Gromit.

 

[--Tom--]

And that works how?

To me, as glass edges are where they are most prone to chipping. Giving the edge protection helps, especially where chips could drop into food.

 

[Phil Pascoe]

I'm presuming we're talking of the tiny hole with the metal surround, not the lipping.