On 30/06/2019 05:53, Stephen wrote:
Hello,

I wondered if anyone could recommend some good saucepans, baking
trays, etc?

I can try.

I've tried a few baking trays, even branded ones such as Tefal and
Pyrex (non-stick metal, not glass) and none of them live up to their
name of being non-stick. They always end-up with brown burnt-on
deposits. Having asked around, I get the impression that all baking
trays are equally rubbish and it's not worth buying non-stick?

I have after years come to the same conclusion.

Get cheap tin ones and let te fat accumulate

Or switch to cleanable porcelain or eartrhenware ones.

Or juts replace the non stick ones every 6 months




Here's an embarrassing story about my non-stick saucepans. I went
camping the other year so bought a cheap set of saucepans to take with
me. The other day I decided to use them at home to cook some pasta but
some got burnt onto the bottom of the pan. I tried scouring it but a
non-stick scourer was too gentle. The dishwasher did not remove it
either, so then I tried the spray can of caustic soda; that made no
difference.

I thought I should thrown the pans away and buy a new, better, set for
use at home but I thought I would have one last attempt at cleaning. I
had some caustic soda so I added a little to water and let it soak. It
did remove the burnt on food but it also removed the non-stick
coating!

Which brings me back to the question: which saucepans do you
recommend? I use gas at the moment but one day might like to use
induction. I'm thinking non-stick just isn't worth it?

I run with just there hgerenric types of cookware that experiebce shows
last, and work and can be cleaned. They sit in thre se[aret cuboards

1/. Stainless steel. Or just ordinary plated steel. Yes stuffs sticks,
but you can take serious abrasives to them if you have to and mostly I
soak and they are OK. I have Stellar stuff. Good quality not too expoenive.,

2/. China and ovenproof glass. I no longer roast meat in tins, but in
china. 99% of evertything I do in the oven is done in china.

3/. Cast iron. You can scrub this to hell caustic it and then re season
it with fresh oil. 99% of everything I fry is in cast iron. I have two
Le Creuset skillets that were going cheap on amazon and a ribbed thing
for steaks and so on. I also have some old le cresuet casserol dishes or
whatever they are called. Glazed cast irion, but frankly glazed cast
iron doesn't stand scrubbing.

I do have a few 'non stick' things, but they never last. But its hard to
get bread tins that are not ...




Thanks.



--
Socialism is the philosophy of failure, the creed of ignorance and the
gospel of envy.

Its inherent virtue is the equal sharing of misery.

Winston Churchill