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Kitchen Pots and Pans

Saucepan setI believe the old addage is true, you can never have too many pots and pans. In terms of frying pans I think we have about 15 or 16 of various sizes.

Our original saucepan set was a wedding present and consisted of 3 saucepans, a milk pan, 2 stock pots of different sizes, frying pan, two steamer baskets and lids. These were all made from stainless steel with no plastic on them at all so they could be used in the oven, under the grill or on the stove top. 20 plus years later and they are still in use!!

Le Creuset Griddle Pan
  • I have had around 5 different griddle pans over the years but until I purchased a Le Creuset cast iron pan I was never satisfied. Al the others seemed to 'warp' over time giving an uneven temperature across the pan.
    I purchased this pan in a January sale in 2003 for £50 (half price) and it has been used of a weekly basis since then, including a short time in a professional kitchen.
    The pan is quite heavy so the build up of heat is quite slow but it retains that heat or a long while. The handle does warm up as well so take care when moving the pan after cooking, I have had a few nasty burns from it!
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Carbon Steel Wok
  • Until recently I was not a lover of oriental cuisine, mainly because of the quality of the resturants I had eaten in. This all changed when I sampled the delights of Birmingham's China town. Now we are as likely tocook oriental food as we are Indian.
    You can use a frying pan instead of a wok but I think the food cooks better in a wok. One thing you must always remember is to pre-heat your pan before cooking.
    We have two woks, one is about 30cm in diameter and the other is around 15cm. They are both made of carbon steel and have flat bottoms which provide a stable base when you are cooking even if its not particularly authentic.
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  • A Tagine is essential if you want to cook the spicy, fruity stews of Noth Africa bearing the same name. The pot is deighed for both stove and oven use. The liquid in the bottom of the pan evaporates and then condenses in the lid tricling back down to keep the dish moist and full of flavour.
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