#23

1x milk pan
1 x small saucepan
1 x medium saucepan
1 x large saucepan
1 x wok
1 x spice pan
1 x steamer (doubles as extra large saucepan)
1 x small frying pan
2 x medium frying pans
1 x large frying pan (non stick tefal, with lid)

+ casseroles, tagine etc

#24

Currently own:

Assorted non stick frying pans/larger pans
1 huge wok (formerly nonstick)
1 cast iron pan
Assorted stainless steel pans (not frying)
Assorted anodised pans (not frying)

Want:
A proper wok

#25

wo

#26

oooo pan chat

  • big le creuset casserole. Had it for coming up to 20 years. Got an amazing patina to it. Use it for making all sorts, curries. chillis, casserole etc. great for making a pasta sauce as it minimises the risk of spills and you can add the cooked pasts to the sauce at the end, which reduces clean up

  • Lodge brand cast iron skillet. This is newer but really good, great for cooking steaks and stuff, awesome for cooked breakfasts. Can go in the oven too which is handy

https://www.wayfair.co.uk/kitchenware-tableware/hd0/skillet-l785-k~ldge1023.html?refid=GX190833678401-LDGE1023_19625633&device=c&ptid=295138783666&network=g&targetid=pla-295138783666&PiID[0]=19625633&gclid=EAIaIQobChMI07PL7pfi2wIVBJ3VCh21zAjoEAQYAiABEgJN6PD_BwE&sku=LDGE1023

  • le creuset omelette pan. Decent, needed a bit of breaking in but very good now

-Proper round bottom cast iron wok. Conditioned it myself at home, quality patina on it now

  • 3x generic pots for boiling stuff. Big, medium, small

  • Big “Stock Pot” which actually mainly gets used for cooking pasta - it’s the perfect size for a whole 500g packet

  • cheap ass non stick frying pan,

  • cheap ass non-stick omlette pan, mainly used for heating spices pre grinding

think that’s everything, or are we doing roasting tins?

1 Like
#27

oh I have a cheap non-stick “griddle pan” but that doesn’t get used much since I got the cast iron skillet

#28

Oh yeah, le creuset griddle pan as well.

#29

Pan’s Labyrinth is pretty good, maybe essential, viewing imo

#30

Squidpan

3 Likes
#31

Those Lodge skillets are amazing. I love doing steaks in them

#32

Are your pans ovenproof?

  • Y
  • Why?

0 voters

#34

yeah it is great

only nark is I want the matching lid for mine - can;t find anyone on the internet with them in stock, or its order from abroad which is ££££

Might ask in the shop I got it from, see if they can order me one in

#35

that pan weighs 40kg ?!?

#36

some are, some aren’t

#37

it is a heavy beast

would love to clonk someone with it in a cartoon world

#38

What meals require a lid for it? Never seen a skillet with a lid being used before.

#39

Both my woks are falling apart and when I cook with them I end up having bits of wok in my dinner. Time for a new wok probably.

#40

those pans are expensive tbf

2 Likes
#41

Pans with plastic handles aren’t pans I’d prefer to use but sometimes you’ve just got to accept it and not make a fuss.

#42

so I am fussy about fried eggs - I want to be able to pop a lid on at the the end so the tops cook nicely

plus some other bits and bobs, mainly stuff I might normally do in the le creuset TBH - but that might be getting used for something else so it’s good to have options

I just bodge it with foil at the mo

1 Like
#43

I’ve not dared to do eggs in mine unless they stick and I have to redo the coating.