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Calling all British chowhounds: a question about saucepans


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...

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