pots, pans and the likes
There are many pans on the market. All have different attributes and all have advantages and disadvantages which I’ve listed in the table below. My collection includes some of all types as they are each ideal for different functions. For non-stickability, the latest non-stick surfaces and premium stainless steel pans perform very well.
It’s best to wash pans by hand. Even if they are described as dishwasher safe, I wouldn’t advise putting them in a dishwasher; the salt used in the dishwashing process can scratch the outside surface and make the pans look dull.
Aluminium
| Saucepan type | Various thicknesses are available; it’s best to buy the heaviest you can. Cast aluminium is superior to pressed aluminium. |
| Advantages | is very light and hard wearing. The best bit is it does not rust and is easy to clean. Aluminium is a great conductor of heat so they will heat up quickly. |
| Disadvantages | Some foods, especially those high in acid, like fruit, can discolour easily. Light weight, pressed pans can warp on a high heat and, once out of shape, they may not conduct heat properly, they could be wobbly and unstable, and lids may not fit. |
| Cleaning | Food left in these pans can cause pitting of the surface so it’s always best to clean immediately after use. Wash in warm soapy water. |
Enamel
| Saucepan type | A smooth enamel coating can be applied to stainless steel, or cast iron. |
| Advantages | Very attractive as a pan as bright colours and pastels are available on the market. Enamel is a very hard wearing surface so it’s tough and it’s hygienic too. |
| Disadvantages | Buy heavy quality pans as food may stick in cheaper ones. Poor enamel may chip easily. |
| Cleaning | Always clean with nylon scourers as metal ones will scratch the surface and it will become dull. To remove stains, fill with warm water and steep overnight with some biological detergent. |
Stainless Steel
| Saucepan type | 18/8, 18/10 or 18/20 refers to the nickel and chrome content in the steel. |
| Advantages | Light to handle, strong and durable, does not rust or corrode. Can be polished for an attractive finish. |
| Disadvantages | Bad conductor of heat. In poorer quality pans, food can scorch and burn at the edges. Look for pans with aluminium and/or copper sandwiches in the base. |
| Cleaning | Use hot soapy water and avoid scouring unless essential. Use vinegar to remove any blue haze caused by overheating, and stainless steel cleaner to polish up the pan. |
Cast Iron
| Saucepan type | Usually coated with enamel on both the inside and outside, or it may have a non-stick surface on the inside. |
| Advantages | Excellent heat conductor. It also retains heat well so food will cook at a lower temperature and at an even rate with less need for stirring. Strong and long lasting. Bright enamel colours can be attractive. |
| Disadvantages | f not coated 100%, it will rust. Can break if dropped on a hard surface. Handles, if metal, can get very hot so always use oven gloves |
| Cleaning | Wash in hot soapy water. If any pieces or parts are uncoated, rub with cooking oil to avoid rust. |
Copper
| Saucepan type | Copper is poisonous so ensure it is lined with tin, nickel or stainless steel. |
| Advantages | Excellent conductor of heat cooks evenly and very long lasting and hard wearing. |
| Disadvantages | The lining will wear away in time and pans must be re lined; this can be expensive. Discolours badly when heated, and metal handles get very hot. |
| Cleaning | Cook on a lower heat than normal as copper will heat up instantly. Over heating can cause a tin lining to bubble. Wash in hot soapy water while pan is warm and don’t use a scourer as this will remove the lining. To keep shiny, dip a cut lemon in salt and rub over the copper. |
Non-stick
| Saucepan type | Usually aluminium or stainless steel coated inside with non stick surface. |
| Advantages | Food does not stick, great for milk and scrambled eggs etc. |
| Disadvantages | Surface can wear off in time depending on quality. The majority of non-sticks are not dishwasher safe, and metal utensils may scratch and remove coating. |
| Cleaning | Don’t overheat and always use plastic, wood or silicone utensils – never metal ones. Wash in hot soapy water. |
Hard Anodised
| Saucepan type | Usually aluminium, the
surface of which has been treated which changes its texture and makes it more durable. |
| Advantages | Pans are up to three times as hard as stainless steel with the efficient heating properties of aluminium. Even cooking and exceptional durability. |
| Disadvantages | Only available in one colour – dark grey. |
| Cleaning | Clean in hot soapy water; whilst some ranges are labelled dishwasher safe, I would always advise washing by hand to avoid any damage. |
Frying and grill pans
A heavy based pan is best for even heat conduction. A thin pan may buckle when heated, making cooking difficult. Grill pans (the ones with ridges) are great for cooking steaks and you get the lovely grill lines on the meat too! It’s always best to oil and season the food rather than the pan. Always let the pan heat for at least 10 minutes before cooking. In my opinion, there are three ways to cook a steak: rare, medium or ruined! With a heated pan, use the following times for an average sized piece of meat.
| Meat | Rare |
Medium |
Well–done |
| Sirloin Steak | 6-7 minutes |
10-12 minutes |
15 minutes |
| Fillet Steak | 10-12 minutes |
15-17 minutes |
20 minutes |
| Duck Breasts |
|
8-10 minutes |
15 minutes |
| Lamb Cutlets |
|
7-9 minutes |
12 minutes |
When choosing frying and grill pans, it’s best to look for a comfortable heat-resistant handle and rounded insides so you can easily get a spoon or fish slice inside. It makes cleaning easier too. Some pans come with lids; this is good for dry frying (no oil) or for preventing splatters of fat. An adjustable air vent can be useful too.
Omelette pan
An omelette needs to cook quickly so a pan that gives good heat transfer is essential. One with rounded sides is ideal so the omelette can easily slide out for serving. Non-stick is best, but don’t use metal utensils unless the instructions say so.
Casseroles
A kitchen must-have. Did you know you can make a rich fruit cake in a cast iron casserole? Well you can, so there!
Casseroles are deep dishes with well-fitting lids for cooking meat and vegetables, stews and, of course, casseroles. A 3L casserole will easily hold enough to feed four people.
Casseroles can be made from many materials:
Earthenware
This is clay that has been baked. It’s usually unglazed and inexpensive.
Cast Iron
Excellent stuff. It’s attractive, cooks very evenly with great heat distribution. Food can even be cooked at a lower temperature. But it’s heavy.
Stoneware
A harder pottery than earthenware and it’s non-porous so it won’t absorb smells and flavours.
Glassware
Strong and durable but, as most are not suitable for the hotplate, meat will need to be sealed in a separate pan. If cooking kidney beans from raw, ensure they are boiled for at least 15 minutes after soaking as glass will not retain enough heat to kill the natural toxins in the beans.
Steamer
A special pan with holes in the base that sits on top of a pan of boiling water. Steaming can save money on fuel bills as a whole meal can be cooked together at once. It’s great for fish as it won’t break up during cooking. More vitamins and minerals will be retained in vegetables during steaming.
Roasting tins
Usually supplied with a new cooker but also available in cook shops. Choose one that is sturdy and made from a heavy gauge metal so it won’t buckle under high heat - a wobbly tin is no good. An additional rack is useful too. Popped inside the tin, it will prevent meat sitting in fat during cooking.
