buying saucepans

[shivvy]

Maybe this should be in 'shopping' but I wanted answers from foodies and not shoppers!
I want to replace all my saucepans and need some sort of clue about what to look for. Should I go for a recognised make ie high street or can someone advise on a less well known make that I could source within the catering trade?
I use a gas cooker and although I don't really mind hand-washing, I would rather they were dishwasher proof.
I remember shopping around previously and thought that anodised was a good idea but can't remember why now!
Any tips would be useful to get me started.
PS - My preference is to buy on-line.

[BBWCHATT]

If you are not afraid of non-stick (I am not myself) I have some of this brand if it is really T-Fal which it looks like. I also have some Cooks Essentials that I like. They almost every brand on eBay UK:

TEFAL Optimal 5 peice. grey/blue Brand new and Boxed
THIS MONTHS SALE - SAVE OVER 60% OFF THE RRP
Item number: 330046206609
Buy It Now Price �24.00
Postage costs: �8.00
Royal Mail Standard Parcels
Service to United Kingdom

TEFAL Optimal 8 peice. grey/blue Brand new and Boxed
THIS MONTHS SALE - SAVE OVER 60% OFF THE RRP
Item number: 330046207557
price: �39.00
Postage costs: �13.00
Royal Mail Standard Parcels
Service to United Kingdom

Set of 5 Le Creuset Cast Iron Saucepans w/display rack
Item number: 300048081827
Current bid: �50.00
Postage costs: �18.99
Seller's Standard Rate
Service to United Kingdom

PILOT 5 PC HARD ANODISED SAUCEPAN SET NON-STICK
Item number: 290048495437
Starting bid �49.99
Postage costs: �9.50
Parcelforce 48
Service to United Kingdom
End time: 15-Nov-06 19:35:27 GMT (2 days 20 hours)

[shaneystar2]

When we got married thirty odd years ago we were given a set of Fissler saucepans .I have still got them and use them day in day out and they still look as good as new .Not cheap then and even more expensive now but worth every penny.
Stainless steel and heavy bottomed with thermal insert in the bottom .You can use them on gas and electric hobs and they are dishwasher safe.
My computer is on a go slow so I shall have to type a link for you
finestkitchenware.co.uk .....or Google Fissler.

[heathfield]

Cast iron is undoubtedly the best for overall heat distritution. I haven't tried the new 'triple layer' stainless steel pans, but they're trying to do what cast iron does.
Don't use a non-stick frying pan. Non-stick coatings are damaged at temperatures over about 230 degrees C, and you'll often exceed this in ordinary frying. Again, cast iron is best.
For pans, if you use gas, buy pans with vertical sides. Pot-bellied pans draw the flame up the sides and cause staining that's difficult to remove. Straight-sided pans suffer less from this, as the bottom edge forms a sort of break for the hot gases.
Generally, the thicker the thermal base, the better, but look for a those where the bottom of the pan is fully covered by this base - some aren't, and you get scorching on the inside bottom edge.

[nickmo]

Or consider a variety of pans for their preferred results depending on the cooking process. You do not ned to buy a set of pans, but you should choose the one best suited to what you will cook.

Cast iron for griddles, tinned copper for sauces, etc.

Note that some foodstuffs react with certain cooking surfaces - spinach cooked in cast iron goes black; asparagus in aluminim can pick up a taint in the flavour due to an oxidisation reaction, etc. There are downsides to some materials too - c/iron can 'pit'. copper needs re-tinning, non stick may not be suitable for oven use.. etc.

A good s/steel pan with a non drip pouring lip and a good encapsulated base layer for even heat is a typical pan in a commercial kitchen. Check handles won't get over hot - some ranges offer heat proof grips as optional extras. Lids should fit well, but not over tight. Sides are best straight, not curved. A pouring 'D' handle opposite the handle is handy if you makle a lot of soups, etc to help lifting bigger pans.

Non stick are all very well but the caramelisation of meats in non stick is not as satisfactory as 'plain' pans. If you go for non stick, spend the absolute most you can - it will pay off.

Metal pans can also go into an oven for finishing a dish, or straight under a grill for browning. Also, use the right size pan on the gas hob for the burner. Too high heat round the sides will not get food hot quicker.

Hard anodized is an expensive finish but does give good results, just depends perhaps on your budget. Hope the comments help..

[Figi]

Sitram is a French make available in this country. They are stainless steel but very thick-bottomed and nothing EVER sticks even on an electric hob(the actual pans do not have a non-stick coating). They are not cheap but worth every penny. Of course, if you're into Channel-hopping you can buy them in the large hypermarkets where they are a great deal cheaper (but you have to buy the lids separately as is always the case in France)

[imajenarry]

i bought a set of tefal saucepans about 10 years ago and was the best thing i've ever bought.had always had really really cheap pans before and couldn't believe the difference it made having the non stick tefal to cook with/clean after.our set needs replacing now but that's mainly because of us using metal masher instead of a plastic one or scratching the bottoms with knives so the non stick has become worn.but at only around �30 a set it's worth every penny.

[WendyS]

I was given a set of aluminium saucepans with wooden handles 40 years ago as a wedding present and they're still in daily use. I like them because they are quite deep, hold large quantities of liquid or vegetables without boiling over and the handles never get too hot to hold.
I also have a set of stainless steel sauepans with metal handles and glass lids which I use occasionally. They are too shallow for many purposes, the metal handles get too hot to pick up and the handles are too shallow to allow a proper grip.
So think what you what you will be cooking in your saucepans and don't necessarily buy a matching set. A reasonable size non stick saucepan will always be useful, as will a large non-stick frying pan with a lid.