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Migraine

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The fiance and I moved in together about 6 months ago so for the first time have needed our own cookware. Had been using a set my mum got me, but it's all got some non-stick coating which is now coming off so needs replacing.

I've done a good bit of scouting around on here and come up with a list and some options of what to get as a starter set to be going on with, which I'm sure we will add to as time goes by:

1 + 2) 2 x stainless steel saucepans:

Option 1: Duxtop Whole-Clad Tri-Ply 1.6 + 3qt
https://www.amazon.co.uk/Whole-Clad...op+Whole-Clad&qid=1563724822&s=gateway&sr=8-3
https://www.amazon.co.uk/Whole-Clad...op+Whole-Clad&qid=1563724822&s=gateway&sr=8-4

Option 2: Paderna Grand Gourmet 2-1/4 + 4-1/4 quart
https://www.amazon.co.uk/Paderno-Wo...saucepan&qid=1563724696&s=gateway&sr=8-3&th=1

Option 3: Vogue tri-wall 1.5 + 3l
https://www.amazon.co.uk/Vogue-Tri-...Wall+Saucepan&qid=1563727286&s=gateway&sr=8-2
https://www.amazon.co.uk/Vogue-Tri-...Wall+Saucepan&qid=1563727286&s=gateway&sr=8-1

3) Carbon steel frying pan:
De Buyer
https://www.amazon.co.uk/Buyer-5130...ing+pan&qid=1563725485&s=gateway&sr=8-10&th=1

Something like this be ok?

4) Stainless steel saute pan (have the ones from the same series' as the saucepans listed here):

Paderno:
https://www.amazon.co.uk/Paderno-11...met+saute+pan&qid=1563727416&s=gateway&sr=8-6

Duxtop:
https://www.amazon.co.uk/Duxtop-Who...top+saute+pan&qid=1563727519&s=gateway&sr=8-5

Vogue:
https://www.amazon.co.uk/Vogue-GG03...all+saute+pan&qid=1563727557&s=gateway&sr=8-4

5) Non-stick frying pan

Sounds like just get something cheap and treat it as something you'll have to replace is the right way to go here.

Would those 5 be a sensible start? Any advice on what to go for, either from what I've listed already or other suggestions?

This is my first time buying any pans so really have no clue. We are in a rented place for now so stuck with a glass ceramic hob. Remember we're in the UK so that affects what brands are readily available and prices! In terms of budget, those Paderno ones are probably the top end.

Thanks all.
 
Don’t know the other brands but those paderno "grand gourmet's" are top notch pans. You’ll have them your whole life. Stainless pans are the backbone of most peoples kitchens, buy quality. And paderno makes a lot of lines, stick to Grand Gourmet.

That paderno sautier pan you linked to would not be my choice I’d choose a classic French sauté shape, I’m big on max floor space.

This link is from the us site. Figure about 4.5 qt for 4-6, 7qt for 8-10 people. I’d get this 4.5 sauté pan before the saucepan you have shown. Saucepans, or anything you boil water in, can be cheap as chips but spend up for sauté pans and skillets.

https://www.amazon.com/dp/B000NIQHME/ref=twister_B07K44FKQG?_encoding=UTF8&psc=1

DeBuyer is a good choice.

Good luck, don’t sweat it, you learn your own tools.
 
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Migraine said:
https://www.amazon.co.uk/Paderno-11...gourmet+saute&qid=1563747223&s=gateway&sr=8-7

This one right?

So should I consider getting cheaper saucepans than the Paderno ones? Any recommendations?
Click to expand...
Yeah. Or this

https://www.amazon.co.uk/Paderno-Wo...and+gourmet+7&qid=1563750313&s=gateway&sr=8-1

I’ve been making pasta for 20 years in a lightweight pot that cost me fifteen bucks. I usually braise in the sauté pan, I use it like a Dutch oven.

If I were watching my budget, those little pots stockpots and roasting pans are where I’d save money. Just like knives, put all your gold into your one main knife and buy a six buck victronix paring knife for when you need something smaller.
 
A big "yes" to the deBuyer. I use the standard version without the stainless handle. I'd suggest a smaller size as well (26cm), very handy when cooking for two.
The big consideration is whether you prefer clad pans or disk-bottom pans. I prefer clad. I think disk bottoms work well with a constant volume of liquid. They're not ideal for reductions since the sides are so thin. Clad pans are great to throw in the oven for braising as well. YMMV. (I also wonder this might be somewhat of a regional thing, with disk-bottoms more popular in Europe?)

Another brand to consider is Sitram; a French brand, good disk bottom pans just like Paderno.

Also, where's the enameled cast iron on the list? :)
 
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What about de buyer pans is it that you like so much? I have one, which I use a lot, and it is good, but I fail to see what the high praise is all about. I’ve got to be missing something, but what am I missing?
 
Carl Kotte said:
What about de buyer pans is it that you like so much? I have one, which I use a lot, and it is good, but I fail to see what the high praise is all about. I’ve got to be missing something, but what am I missing?
Click to expand...
They easily take seasoning and get very slick. Heat retention is good, and the pans themselves are very sturdy. Also, they are at a good price point. What's not to love?
 
Out of the stainless pans, are there some that are more important to be clad as opposed to disc bottom than others? The paderno ones are all disc bottom. I just handled the vogue ones which are fully clad as they have them at nisbets in the city and they seem like quality things, but I'm a total pleb at pans so what do I know.

We're on electric hob ATM but may well be on gas in future.
 
Migraine said:
Out of the stainless pans, are there some that are more important to be clad as opposed to disc bottom than others?
Click to expand...

IMHO...basically there is no singular answer...mix and match is OK

- True saucework and braising (brasiere/dutch oven) cooking are best with thick pans (clad construction)
Look for good+cheap import brands if all-clad is cost prohibitive (eg. tramotina brand from brazil)

- saute and boiling operations are fine in disc pans
(sitram and matfer and paderno are all good euro disc bottom brands)

- Fry pan is good to have options
- #1 frypan is best done in carbon steel 26 (high heat, debuyer/matfer/mauviel etc),
- 2nd frypan is a larger one 28-32 in staineless for anything acid/reactive ...All Clad is good cause its light for size
- 3rd frypan Non-stick - best are thick alu conductor layer (no need for clad because of non-stick)
 
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Industrial brands and import knock offs of all-clad etc will vary by market,
so if you cannot get tramotina (all clad knock off) for example ... substitute
maybe cuisinart (all clad knock off) or whatever the local/shop brand is.

If you can get to a resturant supply house you can try out alot for ergonomics
...and deals on industrial brands for things like non-stick frypan
 
If you’re on electric now, I’d definitely think the Paderno is a very attractive option. Or sitram, they’re pretty similar. Oh, and sorry about the Pandora’s box, errr, link I left you.
 
Alright wel
rickbern said:
If you’re on electric now, I’d definitely think the Paderno is a very attractive option. Or sitram, they’re pretty similar. Oh, and sorry about the Pandora’s box, errr, link I left you.
Click to expand...
Is there a specific line on the sitram pans I should be looking at?
 
L
Migraine said:
Alright wel

Is there a specific line on the sitram pans I should be looking at?
Click to expand...
They renamed everything. The cheapest one is good. The Paderno May be slightly better, I think the disk is thicker and goes out to the ends.

The Bentley of these pans are either demeyere or fissler. If you see a deal grab one of those, but if they’re too expensive (they mostly are for me) buy the Paderno. I own about 6-7 sitrams, they’re 25 years old. They’re damn good pans, I just like the Paderno disk configuration a little better.

I switched to gas 6 years ago and started using clad sauté pans in sizes from 28 cm to 24 cm. Less burning on the edges. But on an electric hob the disk bottom pans are massively better. On a small disk pan the flame licks around the edge of the disk, it can burn at this juncture inside the pan. This is a non issue on your stove.

I still use disks for all pots and larger pans
 
Okay. I do want to have lids for the saucepans - do I need to get the matching ones (>£20 each seems quite a lot) or can I get any old lids the right size?
 
Migraine said:
Okay. I do want to have lids for the saucepans - do I need to get the matching ones (>£20 each seems quite a lot) or can I get any old lids the right size?
Click to expand...

Sitram are standard metric and will take lids from anything metric
 
rickbern said:
You may get a kick out of this old thread

https://www.kitchenknifeforums.com/threads/batterie-de-cuisine.40503/
Click to expand...

+1 on all this gear...

batterie-0547-jpg.48831
[/QUOTE]
 
Okay I currently have sat in my Amazon basket:

2 x Paderno 2-5/8 quart saucepans (the size up is bigger than I need, size down is more expensive so 2 this size seems best option):
https://www.amazon.co.uk/gp/product/B000NIQHM4/ref=ox_sc_act_title_4?smid=A3P5ROKL5A1OLE&psc=1

2 x stainless lids to fit above
https://www.amazon.co.uk/gp/product/B004EEIBMW/ref=ox_sc_act_title_1?smid=A3P5ROKL5A1OLE&psc=1

1 x Paderno 7 quart rondeau:
https://www.amazon.co.uk/gp/product/B000NIQHR4/ref=ox_sc_act_title_3?smid=A3P5ROKL5A1OLE&psc=1

Matching lid:
https://www.amazon.co.uk/gp/product/B000NIOFWS/ref=ox_sc_act_title_2?smid=A3P5ROKL5A1OLE&psc=1

De Buyer 28cm carbon frying pan:
https://www.amazon.co.uk/gp/product/B000TSZPW6/ref=ox_sc_act_title_5?smid=A3P5ROKL5A1OLE&psc=1

That seems like about what I need for now, can always add later. If nobody tells me I'm stupid and wrong in the next hour or so I'll press buy.
 
Migraine, I don’t want to drive you crazy, but...

What’s the use case for those 2.5 quart sauté pans? They’re 8” 20 cm diameter, I find 24cm 9.5” about the smallest practical size, even cooking for one. I wouldn’t buy more than one tiny one, unless you know exactly why you want it.

For my style, I’d get a 24 & 28 cm sauté pan and build out from there. Anything 20 cm I consider a pot for steaming rice, reheating soup. I’d get a pretty basic piece for something that small.
 
DamageInc said:
They easily take seasoning and get very slick. Heat retention is good, and the pans themselves are very sturdy. Also, they are at a good price point. What's not to love?
Click to expand...

Yup, all of this and more responsive to heat change than cast iron. Goldilocks pans! I prefer to stainless.
 
DamageInc said:
They easily take seasoning and get very slick. Heat retention is good, and the pans themselves are very sturdy. Also, they are at a good price point. What's not to love?
Click to expand...

Yup, all of this plus more responsive to heat change than cast iron. Goldilocks pans! I prefer to stainless. What’s not to like? :)
 
rickbern said:
Migraine, I don’t want to drive you crazy, but...

What’s the use case for those 2.5 quart sauté pans? They’re 8” 20 cm diameter, I find 24cm 9.5” about the smallest practical size, even cooking for one. I wouldn’t buy more than one tiny one, unless you know exactly why you want it.

For my style, I’d get a 24 & 28 cm sauté pan and build out from there. Anything 20 cm I consider a pot for steaming rice, reheating soup. I’d get a pretty basic piece for something that small.
Click to expand...

I was reading saucepans. Although is a saute pan that size not essentially a saucepan anyway?
 
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