Restaurants & Bars


Calling all British chowhounds: a question about saucepans


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 5

Calling all British chowhounds: a question about saucepans

Hallie | Jul 25, 2001 04:43 PM

I thought I'd break up the predictable restaurant banter with an actual food preparation question. Maybe you can help. I need to invest in a very good set of saucepans. I love cooking (don't we all?) and want to make sure that what I get is a.) durable, b.) will last a long time (which, I suppose relates to a. ), c.) non-stick (I can't lift Le Cruset, unfortunately). I have been directed to Meyer Circulon but nearly passed out when I saw the prices. Is there anything on the market that is as good as Meyer Circulon (or Analon, which seems to be even pricier) for less money? I really like the see-through lids with little attached strainers.

I'm sure Simon will have an opinion on this...

Want to stay up to date with this post?

Recommended From Chowhound