I'm a newbie so please be gentle :-)
Which saute pan is best from these two?
After speaking to both companies, the 3-ply in the Le Cruset goes up the sides, and the 5-ply in the Raymond Blanc is only on the base (so sides are stainless steel).
I went into John Lewis and had a look at both, the Raymond Blanc is a fair bit heavier than the Le Creuset, and also a little larger. They are both roughly the same price.
I can't decide - anyone got either? What do you think?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...