Make sure the pan has a smooth, flat base to provide the best contact with the hob ring. Remember to regulate the flame to prevent it from extending beyond the base of the pan, as this can damage the handle and waste gas.
An indicator light on the hob will start flashing if it’s not the correct type of pan or it will simply not heat up. This makes them tough, easy to clean and resistant to scratching and staining.
Remember, though, that your food will continue to cook for some time after the heat has been turned off. Uncoated non-stick cast iron pans will need to be seasoned to build up a patina.
As this metal can react with acidic foods, fish and meat, these pans are normally lined with tin or stainless steel to act as a barrier. Hard-anodised aluminum Distinguished by their deep gray or black color, these pans feature a hard finish that will not chip, crack, peel or react with acidic foods.
They’re reasonably lightweight and heat up rapidly, eliminating hot spots, but they don’t work on induction hobs. Stainless steel on its own is liable to hot spots, so copper or aluminum is usually incorporated into the base.
We test these pans by cooking a range of different ingredients, such as meat, sauces, caramel, and rice, across gas, electric and ceramic hobs. If there’s a frying pan included, we flip pancakes and cook eggs, checking to see that heat is distributed evenly.
The non-stick coating was so effective we needed very little oil, and both the saucepans and frying pans performed well across all hobs. Lightweight yet nicely balanced, the handles remained cool throughout, so there’s no danger of burning your hands.
This robust, budget five-piece set is ideal (and even includes two frying pans). They can be used on all hob types, the handles and lids remained cool during testing, and the non-stick coating worked well, needing nothing more than a quick rinse after use.
Boiling an egg will present no problem, even for the most basic cook, as this set had particularly effective steam vents and lids that stayed put, even at full boil. Uk Made from upcycled stainless steel and aluminum, we couldn’t fault the non-stick capabilities of this eco-friendly set.
All our food cooked evenly, producing perfect fried eggs on every hob. Even after making a frittata in the oven our set looked as good as new, however it did incur a few chips from the dishwasher.
Key specificationsIncluded in set: 16, 18, 20 cm saucepans with lid Non-stick: Yes Suitable for induction: Yes Oven safe: Yes to 260C. Made from plain aluminum (as opposed to the tough hard-anodised version above), on test we found the non-stick coating just as impressive, with no food remaining in our saucepans.
Watch out on the frying pans though, they lost a few marks when cooking on induction and slightly burnt our eggs on the electric hob. Due to the wooden handles, they can’t be used in the oven and must be washed by hand, but they do look good.
Not only do they look great, the Prestige Prism range has a very effective non-stick coating, producing a good sear on our meat. As such, they didn’t really need to go in the dishwasher, but it won't alter the lovely purple hue if you do.
Uk For such an inexpensive set, our testers were mightily impressed by the performance of these pans across all hobs. John Lewis & Partners Hard Anodized Saucepansjohnlewis.completed and timeless, with an efficient non-stick coating, this would make a fine update for modern kitchens.
Uk This space-saving, stainless steel 13-piece set from Teal will ensure you’re covered for every cooking eventuality. Although we couldn’t fault the non-stick frying pans, the uncoated saucepans didn’t fare quite so well, needing a good scrub to remove stubborn food.
That said, there are lots of useful features including measurements inside the saucepans and airtight lids to protect leftovers straight from the pan. Uk Designed in Bristol, this attractive set from Stellar includes four saucepans and a frying pan.
The non-stick pans performed brilliantly across all hobs, particularly with mince and onion, requiring minimal clean-up. You’ll also need a tea towel on hand for the hot handles.
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Over the years, kitchen cupboards can get cluttered with pots and pans of varying quality. Rather than picking up odd and mismatched saucepans along the way, buying a set where all perform similarly can help build your confidence as a cook.
If you often cook for friends and family or your cookware is stored in open view, style may also be a consideration. Pan sets come in so many combinations of sizes and types, it can be difficult to decide what to go for.
Every one of the combos we’ve tried and tested here has different items that can be added to complete your ideal collection. From steamers to casseroles, pasta pots to woks, there’s a lot you can add later to the basic trio of lidded saucepans.
A thin aluminum set with plastic knobs may be binned in a few months, but higher-grade stainless steel pans will last and save you money in the long-run. Combining good looks with second-to-none construction, this set of three saucepans will be on display in your kitchen years from now.
The pans’ triple-layer stainless steel ensures even, constant heat and the solid lids made cooking with less water possible, locking in steam and flavor. Laser-etched measurements inside the pans and curved rims for no-spill pouring only made us love them more.
Using the same high grade of stainless steel, they’ve sandwiched a layer of copper in the base of these weighty pans to ensure perfect heat control for serious home chefs. The cheapest set in our selection is a great choice for those who live in an open kitchen-dining space and love a bit of peace and quiet.
Everything glided from the base, even without oil and the toughened ceramic coating was so simple to clean afterwards. Think about what gets used most in your kitchen (we all have our favorites) and look for a set that incorporates that style of pan in its wider range, if not already included in the box.
Weight and balance: Heavy-based pans are great for cooking, but they couldn’t be so weighty that we’d struggle to move one from hob to sink, or so light they could tilt easily on the stove. Build quality: The saucepans had to be built to last, with firmly welded or riveted handles, which had to feel comfortable to grip when the pan was full.
If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability please get in touch at firstname.lastname@example.org. Their team is passionate about our heritage and are keeping alive a traditional skill and passing them on to future generations of potters.
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