buying saucepans

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Lindt21 | 08:33 Sun 03rd Jan 2010 | Food & Drink
7 Answers
I want to buy a new set of saucepans this year but they are so many different sorts I am confused as to to what ones to get. I find at the moment when I am frying off meat etc it sizzles at first but then stops and tends to boil the meat instead of frying and I find it difficult to crisp things up ie bubble and squeak it never gets crispy bits. Is this down to my saucepans?

I am looking for a mid-range priced set. Can anyone give any recommendations please?



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i have 3 john lewis own brand stainless steel saucepans and they're worth every penny. they range from about £15 to £25/30 per pan, depending on the size. i bought them separately rather than in a set so that i got the sizes i wanted. i also have a large aldi non-stick frying pan with lid which cost about £12, and that too is great. personally, i would never buy non-stick pans after using stainless steel, but would always buy a non-stick frying pan.
it's probably nothing to do with your saucepans that the meat isn't browning, you're maybe fiddling with it instead of just putting it in the pan, leaving it alone then turning it once and leaving it alone again. all the messing with it does something to it and it will never brown, just go grey and steam. of course it's different with mince or stir-fry where you have to keep stiring it, but i guess you're talking about a steak-sized piece. and maybe you're not cooking your bubble and squeak long enough to crisp it, perhaps too much in the pan?
anyhow, they're my thoughts, hope they're of some use to you :)
I only use stainless steal pans but a good non stick frying pan.

Like ethandron says.....don't mess with the food unless you have to. Also...are you getting your pan hot enough?
I'm afraid it's more to the quality of meat than the frying pan, saying that, don't put too much in the pan all at once, and don't keep moving it around straight away, this creates steam and meat as you say 'boils' rather than fries. Get your pan good and hot, add meat a few pieces at a time, and allow to brown before moving at all. A good quality cast iron pan is useful, one with a cast iron handle, so that it can go into the oven and on the hob.
i'm afraid i would have to disagree with you, mercia, about it being more to do with the quality of the meat used. the quality of the meat would have an impact on how tender it is, and perhaps the taste, but would have very little impact on whether or not it browns successfully. it's mainly about the heat of the pan, not overcrowding it, and not moving the meat around. cheaper cuts of meat have to be cooked in a different way to tenderise them, but they can still be browned successfully.
I have a set of Kinox s/s saucepans which where mega bucks
when i bought them years ago but they are as good as new ,
I have recently bought a fryingpan (non stick ) from Dunelm
it's a Red Rose and brill ...
We were lucky enough to get a set of 3 Le Creuset pans for a wedding pressie which are still going strong and are great (19 years old!) but my favourite one is a stainless steel one I got at TK Maxx for £10.It has a copper bottom and is brilliant. Their range of pans is fantastic and very good value but you have to go several times to check what they have.
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