#115

If a garlic clove is a bit sprouty on the inside, can I cut that bit away and use the rest without dying? Asking for a friend.

#116

I ate about three like that a week or so ago and I’m still alive

2 Likes
#117

Wotcha gang. Need advice on saucepans. Time to get a new set, and I want some that are hard wearing, dishwasher safe, but not cast iron. Not sure what I should be looking for. Help!!

(Incidentally do not buy Tefal’s Ingenio range. Had them for about three years and they’re in an absolutely terrible state. It’s not just that there are flakes of the non-stick coating coming off, it’s that there’s actual pitting in the metal now. Awful, awful pans, especially considering how much they cost.)

#118

Circulon are my brand of choice. Lasted for years

1 Like
#119

I am a Le Creuseut wanker these days man but 2 of the pans still look brand new after a year and a half.

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#120

I’m a big Le Creuset tart too, but Mrs F complains they’re too much hard work for her poor delicate T-Rex arms.

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#121

I think next time I buy saucepans I’m going to avoid non-stick as it doesn’t seem to make a difference during cooking but does reduce the lifespan of the pan drastically and make them harder to clean without damaging if something does stick

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#122

Cast iron fellas are a good upper body workout though for hand washing.

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#123

What do you have? How well have they lasted? I’ve been eying up this set which is $$$ but seems like it’ll last.

#124

They seem amazing but man alive, the price! Can’t convince myself it’s worth it.

2 Likes
#125

The infinite set. They’re really good - induction friendly, dishwasher and over proof. Have taken a battering and have lasted maybe 5 years. Probably due an update soon but non stick is still good and just look a bit tatty now

https://circulon.uk.com/circulon-ranges/circulon-infinite.html

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#126

The larger TKMaxx stores nearly always have a good range of Le Creuset stuff, usually at half price or so.

It’s mostly the odd colours I see in there but tbh it’s well worth it at that price, they’re indestructible and great to cook with.

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#127

Which pans specifically though?

I’ve usually had cheap non-sticks from Argos and it’s not been a problem getting stuff off them at all, although the non-stick will wear away after a while (quicker if you use metal utensils in them).

If yours aren’t non-stick and instead are just metal like this:

image
image.jpg1000×1000 108 KB

then stuff will stick to it but on the other hand you can clean that fucker with one of those metal scourers that would rip non-stick off a pot
image
That should clean a stainless steel pot up nicely.

Obviously make sure you’re soaking them in hot soapy water as soon as you’re done to help lift the dirt.

One thing more expensive pans have is very heavy bottoms that distribute heat better. Even so I think most gas rings burn too hot for me unless you are lucky enough to be using a very new hob so probably just keep the heat very low.

You can even buy one of those cast-iron hob reducers to help out

#128

Rice that Never Fails™:

1 part basmati rice
2 parts (plus a tiny bit at your discretion) boiling water (e.g. for 2 people I do 200ml rice:400ml
water)
oil (I use olive)
salt
stock (I use Oxo veggie)

Heat oil & salt in a pan then fry the rice for a minute or so. In the meantime prep the boiling water + stock and add to the frying rice when it makes a helluva noise and fizz to do so. Stir, cover and turn down to the lowest hob setting. LEAVE IT ALONE for AT LEAST 13 minutes. Check it then; if there’s still water present (DON’T STIR, JUST LOOK) leave for another couple of minutes (if all has gone wrong you might need to add extra water earlier; do so sparingly and DON’T STIR). All being equal, you should have perfectly cooked rice without any leftover water whatsoever.

Don’t thank me, thank Delia :wink:

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#129

I’ve never found much difference in how much stuff sticks to saucepans between non-stick and… non-non stick.

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#130

don’t get non stick -Like maybe a single cheap frying pan for frying eggs, but there is no point getting a good one as they all go to shit eventually

I always get stainless steel saucepans for general boiling of stuff etc. My current ones are tefal (think they had Jamie Oliver’s name on them but pretty irrelevant) - still going strong after about 9 years and go in the dishwasher no problem

#131

Maybe you don’t burn as much on them? Or possibly you’re just quicker to soak right after too? Because in those instances I agree.

#132

I have a big Tefal frying pan it is/was very good, but the base has warped somehow. Keep meaning to replace it, but it’s never in my mind when I go shopping.

#133

Definitely not the latter but maybe the former

1 Like
#134

Hello! This is chef John from Food Wishes?