Colin's guide to buying pans
by Anne-Louise Mazzafiore | |
|  | | Colin Hinkley |
| | Colin Hinkley runs the online cookery shop, Silver Nutmeg. Based in Ribchester, Colin is a big fan of local food and really enjoys cooking, particularly making his own pasta, stocks and soups. He gave us some top tips on what to look when you buy a set of pans. Invest wisely and they should last you a lifetime! |
| | | |  Listen to Colin on Cookin' Good Food | | | |  | | The workhorse of the kitchen, a stainless steel pan. It's best to have a few different sizes of these pans and although they're not strictly non-stick, they're easy to clean and polish up nicely to look good in your kitchen. |
| | | |  | | Make sure you have a look at the base of a stainless steel pan. It will have an aluminium disc on the bottom, which will be a more uniform conductor of heat. Cheaper pans will have a thinner disc, but don't go for a really thick base as it will make the pan quite heavy. About 5mm is a good thickness. |
| | | |  | | A good non-stick frying pan will serve you well, especially for things like omelettes. But it's sometimes useful to have a heavy duty cast-iron one too, say for frying potatoes - but you need strong arms to lift it! |
| | | |  | | A copper pan is a favourite with the chefs as it is very responsive to heat, so it's easy to keep control of what you're cooking. |
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