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21 Nov 20, 03:15 PM |
#1
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Imagineer
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I need a really big frying pan with a lid
And that works on induction...
Hit me with your recommendations dibbers! I had a great 10ins stainless steel pampered chef one that is about 10 years old and still going strong but it's not quite big enough for some of the one pot recipes we do from Gousto. |
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21 Nov 20, 04:04 PM |
#2
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Proud to wear my Ears
Join Date: Jun 19
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21 Nov 20, 04:06 PM |
#3
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VIP Dibber
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We use a cast iron pan for almost every meal. It’s from Sainsbury’s but looks like le crueset.
sainsburys/gol-ui/...am-131410499-p Holds plenty and goes in the oven if things need finishing off. |
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21 Nov 20, 04:09 PM |
#4
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Thread Starter
Imagineer
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21 Nov 20, 04:09 PM |
#5
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VIP Dibber
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I have a jamie oliver tefal hard anodised 30cm pan, it is fabulous and I cook everything in it from scrambled egg, to bolognese. It gets used every day without fail. Not cheap (£80) but worth it.
tefal/c/Jamie-Oliv...d/p/2100099301
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21 Nov 20, 04:41 PM |
#6
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Excited about Disney
Join Date: May 12
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I have this one. It is really easy to clean so don't bother putting it in the dishwasher. Can easily cook Bolognase, Curry, for 5 with room to double then freeze half. Also fits 16 X Richmond frozen sausages. It will depend on individual portion sizes.The two handles are great to lift it when its full and heavy. Mine must be 5 years now - I liked it so much I actually bought a spare lolol.
robertdyas/tefal-c...kaAi3KEALw_wcB |
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23 Nov 20, 09:55 PM |
#7
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Imagineer
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__________________
WDW: 1992 2005 2011 DLP: 1994 1995 1996 1997 1998 1999 2000 2001x2 2002 2003 2004 2006 2007 2009 2012 2013 2014 2015 2016 2017x2 2018x3 Debs |
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23 Nov 20, 11:14 PM |
#8
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Imagineer
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Cast iron for me. Hob to oven. We have a Lidl set, friend has a sainsbury's one.
I use my large one for batch cooking. |
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24 Nov 20, 03:14 AM |
#9
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Imagineer
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I've got one of those too, and they are great and a fraction of the price of Le Crueset.
OP, on an induction hob your pan size depends on the size of the zone that you want it to work on. Iron works fantastically on induction if you take the time to heat it through. I usually put my pans on to heat before I even begin to prepare, and that gives them plenty of time to heat up, which allows the sides of the pan to get hot too and not just the base, and this makes a huge difference. I hope this makes sense
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