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  • Cheers all for the various thoughts. Breadmaker is tempting but probably not enough to justify the cost and another large unit.

    Saute pan I'd probably be looking at some form of toughened non-stick (not the Le Creueset stuff, that seems a bit shit and I also need to return a pan, but the Circulon one or Procook have been decent for me) or stainless.

    I already have a 28cm saute pan but for most things it is too big and a bit heavy. 22cm would be an ideal smaller size but most stuff seems to be 24cm and I'm not sure if that will be a big enough difference from what I already have (but maybe).

    Looking at ProCook it would be a 26cm frying pan to get 22cm base so back to it being a bit unwieldy, think I may just be looking at saute pans.

  • Difference in cooking area between 22cm and 24cm is approx 1/5th.

    22cm to 28cm is almost a doubling in cooking area.

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