You are reading a single comment by @ChasnotRobert and its replies.
Click here to read the full conversation.
ChasnotRobert-
procook saute...
I know it's a slight bump in price but I'd be tempted to step up from a bonded base pan to a fully clad version, the performance is noticeable in my humble snobby opinion. I've been gradually phasing out my old bonded pots as and when I can stomach the cost, and I can't wait to ditch the last couple.
The John Lewis one originally posted looks decent value for money.
-
I have that pro cook saute pan - pretty impressed with it tbh.
inchpincher
danb
I've got a large 28cm skillet/pan that is slowing peeling off the non-stick and giving me cancer, probably.
I've read good things about stainless steel, but not sure the missus would put up with the prep involved. Do want to keep something with a lid though.
Anyone got any recommendations that are similar to this?