Colin's
guide to buying pans
by Anne-Louise Mazzafiore |
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| Colin
Hinkley |
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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!
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 Listen
to Colin on Cookin' Good Food |
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| 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. |
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| 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. |
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| 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! |
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| 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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