The weakest part of most saucepans and frying pans is where the handle joins to the pan so we recommended using “one piece” stainless steel saucepans with riveted stainless steel handles. If all parts are made of the same material then there are no screws to work loose or dissimilar metals that wear and expand when heated and cooled at different rates.
Most good saucepan brands such as Stellar come with a lifetime guarantee which is a marvellous investment if the budget can be stretched to purchase a quality set. The cost of repeatedly buying cheaper pan sets will far exceed the cost of one good set which also enhance the cooking experience and make life easier all round.
- Hot forged bases ensure an even heat distribution
- 18/10 is the Chromium and Nickel content of the stainless steel. 18 is the Chromium, which provides the shine and the 10 is the Nickel which resists corrosion and prevents rusting of the steel. Both metals have stain resistant qualities.When the Chromium is added to the Nickel “wear-ability” and durability is improved.
A large non-stick frying pan is recommended. There are high quality non-stick pans with a 10 year and even lifetime guarantees.The coating is always the weakest material most likely to damage in these cooking vessels. Other cheaper pan types are an option depending on the size of the budget.To ensure that the product reaches its life expectancy the manufacturers guidelines need adhering to strictly. A large, cheaper, non-stick pan, will not generally last more than about a year as most coatings will break down. Depending on the coating, if any signs of a deterioration of the non-stick coating is found, discard the pan, as this is harmful.Some manufacturers state that they can still be used and that the coating is not harmful if ingested, check before using further if this is the case. A good quality pan should be bought, handles made of dissimilar metals are acceptable but the pan should be grill proof and oven proof as omelettes etc are finished off under the grill. Many high quality non stick pans do not have lids as this can damage the coating. Never put any metal implements in the pan at all, some manufacturers state that you can but there is no need to so why reduce the life of the pan. Always use materials that are plastic, silicon or wood and remove from the pan after using. Put the implement on a spoon rest for hygiene and a longer life.Many people will have noticed professional chefs cooking with metal implements when using non-stick cookware on television but does that set even last to the end of the series?
Never put a saucepan that has been just removed from direct heat straight into water, (hot or cold) as this causes thermal shock and seriously degrades the wear-ability of the product. Allow pans to cool slowly and then soak in a little soapy water for as long as possible. Once any residue has softened lightly remove any remaining food with a nylon or wooden spatula before placing in a dishwasher or washing by hand. This will greatly enhance the life of the equipment.
Do not put non-stick pans into the dishwasher (even if it says you can!).
Never use metal utensils with a non-stick pan.
Never use abrasive cleaners or cloths to clean pans as this will scratch or damage the surface.
Do not put any other pans on top of a non stick pan. ideally hang all pans individually for a longer life and pleasant cooking environment.
It may seem economical to buy cheaper pans but if a good quality one piece stainless steel set is purchased these will last for years and years.