Kitchen saucepans

[Woody girl]

Must admit, much as I love my stainless steel pans I have a small cast iron fry pan bought for the campfire but I use it in the home as it's a perfect size for an egg and a couple of rashers for one person. My s/s pans are all second hand but I polish them now and again and they look like new. I must have had them for 8 yrs or so, so I reckon they are somewhere between 10-15 yrs old. It's hard to tell. I do know that a couple are Italian made but I'm not going to go check the make right now as I'm snuggled in for the night. I used to buy cheap sets but they never lasted so I decided to get some that with good care would last me a lifetime. I reckon if I had bought the five pans I have now as new they would have cost over a hundred pounds. I did look it up once to see what I would have spent if I'd bought them new. Good quality pans are a lifetime investment . The trouble is not everyone can always afford to buy such quality, and you end up spending more in the long run on replacing cheaper pans. Catch 22! Been there got the t shirt worn it out ! (To say nothing of the green issues of waste) turn them into herb pots by drilling a few holes in the bottom, place some broken pot in the bottom and fill with compost and plant herbs.
Tengu I hope you find some good pans for yourself. Please let us know what you plump for as this thread seems to have quite a bit of interest.

 

[Robson Valley]

My oldest wok is about 50. Many, many meals, quickly prepared. Fantastic treats like spun apple and candied peach.
My curry wok can't be 30 yet. Has a flat bottom, best steamed vegetables & wonton.
Tonight the "Yung wun" (10?) will hold a great batch of chicken fried rice with many additions.

Pots and pans are OK but give a thought to the asian standards as well.
What makes it really personal will be the spoons and ladles that you use.

I do have and I do use a Mongolian Fire Pot, charcoal brazier and all.
Now that, with 10 meats, 10 veg and 10 sauces is a dinner for guests.

 

[santaman2000]

I have a $^^^ load of pots and pans or home use. That said, the only ones I use regularly are the following:

CAST IRON
—A 10 inch frying pan (Lodge) I use this one several times every day
—A deep 10 inch X 6 inch one with a flat lid that doubles as a griddle (generic brand bought and discarded by a friend in England over 33 years ago)
—A stainless pot with a glass lid (y’all call them sauce pans) about 3 quart size
—A couple of small Pyrex pots (a 2 & 1/2 cup sized one, and a slightly bigger one)

The newest of the above is well over 28 years old and I use each of them at least several times a week; some of them daily and one of them (the ordinary frying pan) several time a day for almost everything from frying to baking, to casseroles (this CI frying pan is my go to pan for everything —- to a Southerner it’s what a wok is to an Asian)

 

[santaman2000]

Here are the ones I mentioned:



And a shot of the deep one with the lid off and inverted as a griddle (it was just used)

 

[Janne]

@santaman2000
No pic is showing!

 

[Clayze]

I'm largely content to have a mish-mash when it comes to pans. It's what suits at the time. It doesn't look pretty using a small aluminum pan from my Argos camping set to boil an egg when the clock is ticking but a Le Creuset would probably take an age to get going. Mix and match for me!

 

[Janne]

Was cooking a large pearl Tapioca pudding this morning ( for a snack in fron of tonights tv) in a s/s pan and stirring with a s/s spoon, and the Admiral-General told me to stop scraping as it reminded her when my mother was cooking in an Aluminium pan using S/s utensils.

 

[santaman2000]

Well, let’s try the pix again.

 

[Janne]

Nope....
But do not worry, your description is good enough!

 

[santaman2000]

Giving up for now.