Saucepan Q&A
... your questions answered. A blog by Claire - the Saucepan
Which saucepan would you recommend for my latest cooker which has solid electic hotplates?
Posting date: 21st May 2010 10:59
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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Other Posting(s) on the Same Topic(s)
Staub Cocottes - Orange in Round and Oval Discontinued
(12th January 2012 10:59)
Staub Mussel Pot Portion Sizes?
(22nd November 2011 12:59)
Staub Cocottes vs Le Creuset Cocottes
(7th November 2011 13:51)
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(5th July 2011 13:56)
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(27th June 2011 13:28)
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(24th June 2011 11:39)
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(17th June 2011 11:15)
Do you sell any Induction Ceramic Non Stick Saucepans?
(11th June 2011 23:00)
Gastrolux Induction Cookware
(27th May 2011 11:04)
Trade discount on Black Staub Cocottes
(5th May 2011 19:16)
