From Newsgroup: uk.d-i-y


WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but
IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the base for some pans would seem like a good idea for thermal inertia to
minimise the on/off effect at some low settings. Perhaps for others being
able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

Tim
--
Please don't feed the trolls
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From Newsgroup: uk.d-i-y

On 06/10/2025 11:53, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

Dunno if they will do induction, but my Stellar range of stainless are
superb on ordinary cookers

I see the new range definitely does induction but the price is double
what I paid :-(

The great advantage of stainless is you can scour the fuck out of it if
you boil the curry dry...

Tim

--
rCLPuritanism: The haunting fear that someone, somewhere, may be happy.rCY

H.L. Mencken, A Mencken Chrestomathy

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From Newsgroup: uk.d-i-y

On 2025-10-06, Tim+ <timdownieuk@yahoo.co.youkay> wrote:

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Weight for weight aluminium has better thermal inertia.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

Aldi or Lidl.
--
Bernard Peek
bap@shrdlu.com
Wigan
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From Newsgroup: uk.d-i-y

On 06/10/2025 12:53, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

We tend to kill the non-stick on our pans. Recently switched to Ninja ZEROSTICK Essentials Cookware. Seem pretty indestructible.

Before that we had Tefal Ingenio. non-stick is not as resilient, but my
wife cooks on boost all the time, want dials that go to 11. I think they
would be fine in normal use. removable handles make for easy storage.

we also have some Ikea ones in a holiday home. don-|t get much use but we
have had them over 5 years and still ok.

Tim

Dave
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From Newsgroup: uk.d-i-y

On 06/10/2025 11:53 am, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

We went through the same process about six or seven years ago.

Tefal is a good name for ordinary saucepans, and Scoville Neverstick for larger two-handled pots for soups, etc.
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From Newsgroup: uk.d-i-y

On 6 Oct 2025 11:33:35 GMT, Bernard Peek <bap@shrdlu.com> wrote:

On 2025-10-06, Tim+ <timdownieuk@yahoo.co.youkay> wrote:

Personal observation (so far) is that our cast iron pan is brilliant, but
IAm not sure that IAd want all my pans to be cast iron. Some weight in the >> base for some pans would seem like a good idea for thermal inertia to
minimise the on/off effect at some low settings. Perhaps for others being >> able to kill the heat rapidly is a good idea? I dunno.

Weight for weight aluminium has better thermal inertia.

Any truth in the theory that aluminium is hazardous and can leach into
some foods?
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From Newsgroup: uk.d-i-y

On 06/10/2025 11:53, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings.

<snip>

Our induction hob doesn't cycle on/off (at least, not slowly enough to
be discernable like old electric rings), I don't know if others do. I
prefer it to gas, but one thing which takes some getting used to is the control knob setting. Different pans seem to have different degrees of coupling and, for example, my small frying pan needs to be set to #7 to
fry an egg, whereas my large cast iron casserole would boil pretty
violently at that setting.

(The controls go from 1/2 to 9 with half steps at the beginning, then
there's an 'A' setting which gives a short boost, then a 'P' setting
which heats the living fuck out of the pan. So, in a way, it does 'go
to eleven'.)

As for the question asked, just get stainless. Most of mine are Lidl or Sainsbury IIRC.
--
SS

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From Newsgroup: uk.d-i-y

On 06/10/2025 11:53, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

I think that if you go for non-stick, it really boils(!) down to how
careful you are with what you use to stir or move the contents around.
And even if you are careful to use wood, silicone, or plastic
implements, you might forget and use a metal fork to taste the food
whilst cooking. That once is all it needs. :-(

I used to go for the expensive makes, but the last one I bought was a
Chinese copy and it was useless. I now go for cheap supermarket
own-brand non-stick pans, and just discard them when they are past it. I
have found that the cheapest way to buy non-stick pans, as the cost x
duration equation is in favour of the cheap ones. YMMV.
--
Jeff
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From Newsgroup: uk.d-i-y

On 06/10/2025 in message <10c0gre$ahca$1@dont-email.me> Simon Simple wrote:

(The controls go from 1/2 to 9 with half steps at the beginning, then >there's an 'A' setting which gives a short boost, then a 'P' setting which >heats the living fuck out of the pan. So, in a way, it does 'go to >eleven'.)

Like all good amplifiers :-)
--
Jeff Gaines Dorset UK
I was standing in the park wondering why Frisbees got bigger as they get closer.
Then it hit me.
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From Newsgroup: uk.d-i-y

Bernard Peek <bap@shrdlu.com> wrote:

On 2025-10-06, Tim+ <timdownieuk@yahoo.co.youkay> wrote:

Personal observation (so far) is that our cast iron pan is brilliant, but
IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to
minimise the on/off effect at some low settings. Perhaps for others being >> able to kill the heat rapidly is a good idea? I dunno.

Weight for weight aluminium has better thermal inertia.

Anyhow, can anyone recommend a decent quality set of pans from personal
experience?

Aldi or Lidl.

Aluminium pans do not work with induction hobs unless there is some ferrous metal encapsulated within the base.

We have a lot of SS pans of which Prestige are recommended as you can get spares if something breaks as we did recently.

Richard

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From Newsgroup: uk.d-i-y

On 06/10/2025 11:53, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

Tim

Another consideration.
The last repair cafe I was at, in came a plug in duff single induction hob.
As the owner was not aware of the requirement for "special" pans,the
failure may have been due to the wrong one/s.
A hotspot in the helix of wire had melted the matrix to the point of a
short in the turns, blowing drivers ,fuse etc.
I was surprised how little was in there , a SMPS and a 2D coil of wire
and little else.
They say use the wrong pans and such a hob simply does not work, but no mention of using sort of working pans.
--
Global sea level rise to 2100 from curve-fitted existing altimetry data <http://diverse.4mg.com/slr.htm>
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From Newsgroup: uk.d-i-y

On 6 Oct 2025 10:53:00 GMT, Tim+ <timdownieuk@yahoo.co.youkay> wrote:

WeAve ditched our old gas cooker (and boiler) and have invested in a new >induction hob. Turns out quite a lot of our old pans are unsuitable (not a >surprise) so weAre in the market for good quality pans that will hopefully >see us out.

Personal observation (so far) is that our cast iron pan is brilliant, but
IAm not sure that IAd want all my pans to be cast iron. Some weight in the >base for some pans would seem like a good idea for thermal inertia to >minimise the on/off effect at some low settings. Perhaps for others being >able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal >experience?

Tim

Dexam Swift pans, if rather expensive. https://dexam.co.uk/

Had them several years. They are SS and have a ferrous insert in the
base so they work on induction hobs. My only complaint is that the
frying pan is a bit small, but they may make a larger one by now.
--

Chris
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From Newsgroup: uk.d-i-y

Chris Hogg <me@privacy.net> wrote:

Dexam Swift pans, if rather expensive. https://dexam.co.uk/

Had them several years. They are SS and have a ferrous insert in the
base so they work on induction hobs. My only complaint is that the
frying pan is a bit small, but they may make a larger one by now.

+1 Had two generations of pans from Dexam, even the 1980s ones are still
going strong.

In both cases they were 'seconds', sold cheaper with small blemishes or
dents. They sell/sold those off in their physical shop at the front of
their warehouse. I hear the shop isn't operating any more so not sure what they do with their second stock nowadays.

Theo
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From Newsgroup: uk.d-i-y

On 06/10/2025 14:24, Scott wrote:

On 6 Oct 2025 11:33:35 GMT, Bernard Peek <bap@shrdlu.com> wrote:

On 2025-10-06, Tim+ <timdownieuk@yahoo.co.youkay> wrote:

Personal observation (so far) is that our cast iron pan is brilliant, but >>> IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to
minimise the on/off effect at some low settings. Perhaps for others being >>> able to kill the heat rapidly is a good idea? I dunno.

Weight for weight aluminium has better thermal inertia.

Any truth in the theory that aluminium is hazardous and can leach into
some foods?

Nope!
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From Newsgroup: uk.d-i-y

On 06/10/2025 11:53, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob.

Snap. We have some pans we bought when we moved here 25 years back which
are still mint condition and perfect but not induction compatible.
Cookware T2025 ISTR. It makes me sad that they are no longer any use.
They'll go to the British Heart Foundation shop so they will do some good.

We now have some genuine Denby induction pans, nice but pricey.
Plus some pans named after an American chef that came from TK Max. They
took work well. They seem to be well put together and feel solid/well made.

The power scale seems non-linear, I'm still learning how to fry
eggs/bread etc. It seems almost exponential as you move from 5 (on a
sale of 0-9 is 0.5 steps).

Also my hob (Bosch) detects within a second or two if there's no load in
range and switches the power off until you place a pan/load in the area.
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From Newsgroup: uk.d-i-y

On Mon, 06 Oct 2025 10:53:00 +0000, Tim+ wrote:

WerCOve ditched our old gas cooker (and boiler) and have invested in a new induction hob. Turns out quite a lot of our old pans are unsuitable (not
a surprise) so werCOre in the market for good quality pans that will hopefully see us out.

Personal observation (so far) is that our cast iron pan is brilliant,
but IrCOm not sure that IrCOd want all my pans to be cast iron. Some weight in the base for some pans would seem like a good idea for thermal
inertia to minimise the on/off effect at some low settings. Perhaps for others being able to kill the heat rapidly is a good idea? I dunno.

Anyhow, can anyone recommend a decent quality set of pans from personal experience?

Tim

Just looked in the drawer.

We have some Casa Professional stainless steel pans with copper bottoms
which we bought in TK Maxx in around 2006.
They appear to be still available.
So far they have been very good, although it is a long time since we used
a stand alone induction hob (2012).

Cheers



Dave R
--
AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 10 x64

--
This email has been checked for viruses by Avast antivirus software. www.avast.com
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From Newsgroup: uk.d-i-y

On 2025-10-06, Scott <newsgroups@gefion.myzen.co.uk> wrote:

On 6 Oct 2025 11:33:35 GMT, Bernard Peek <bap@shrdlu.com> wrote:

On 2025-10-06, Tim+ <timdownieuk@yahoo.co.youkay> wrote:

Personal observation (so far) is that our cast iron pan is brilliant, but >>> I-Am not sure that I-Ad want all my pans to be cast iron. Some weight in the
base for some pans would seem like a good idea for thermal inertia to
minimise the on/off effect at some low settings. Perhaps for others being >>> able to kill the heat rapidly is a good idea? I dunno.

Weight for weight aluminium has better thermal inertia.

Any truth in the theory that aluminium is hazardous and can leach into
some foods?

It does leach out in small quantities but it is not usually considered as toxic. There was a scare some years back about it causing Alzheimers but it turned out that a lab tech had screwed up a test. Red faces all round.

There was another scare when a delivery driver dropped a load of stuff containing aluminium into the wrong chute and gave the residents of
Camelford a massive dose of aluminium in their drinking water. There were
some short-term health issues but no associated fatalities and no obvious long-term effects.
--
Bernard Peek
bap@shrdlu.com
Wigan
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