#122

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

1 Like
#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

1 Like
#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.

1 Like
#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
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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:

1 Like
#129

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

1 Like
#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?

#135

What is the purpose of the tin foil bases for pies? Some instructions say remove this before cooking, some say keep on. Does it make a difference

#136

I’ve noticed this, I think it depends on the pastry.
Seems to be the shortcrust pies say to take it off, but others say leave it in the foil - guessing shortcrust stands up to the heat better without drying or cracking or something?

#137

Seems to be about the pastry yeah. I just had a pie and realised after it said take the foil off. It didnt really make a difference, all seemed cooked fine

#138

After faffing about for an age… any quick, easy and efficient ways to peel and chop an onion?

#139

I use this technique. Make sure the knife is nice and sharp to stop it sliding about.

1 Like
#142

How much is crazy expensive? We have had a couple of decent M&S ones, but yeah, TK Maxx is a good shout.

@CHAIRMAN_LMAO that’s the best onion chopping method

#144

TK Maxx is your friend