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Saucepan Q&A

... your questions answered. A blog by Claire - the Saucepan

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Which saucepan would you recommend for my latest cooker which has solid electic hotplates?

Posting date: 21st May 2010 11:59

My current saucepans seems to burn food if I am simmering something ie curry or bolognese even though I have the hotplate on the lowest setting. I think I may need saucepans with a thicker base. I am using Criculon pans.

Circulon pans varying alot as there are several different ranges and I do not know which range you have. However, generally, I would recommend the following:

  • A good quality, thick gauge pan which spreads the heat evenly, avoiding hot spots and limiting the problems which occur when thin based pans warp over time
  • A non stick cooking surface - Gastrolux, SKK and Swiss Diamond are all extremely good
  • Cast iron cocottes such as Staub are very good for simmering - they are thick based, heavy pans, made for top hob, long cooking. They have "dimples" on the inside of the lid which self baste the food, avoiding the drying out you are having problems with
  • Ensure you have a reasonably tight fitting lid so not too much moisture is escaping, increasing the chance of burning the food.

Hope this helps - let me know if I have missed the mark. - Claire

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Special Offer Cast Iron Cookware by Staub (5th February 2014 16:50)
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