Frying Pan Q&A
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What Induction Frying Pan do you recommend?
(14th January 2010 14:13)
Induction frying pans are getting more and more popular, with more and more induction versions of standard pan brands being introduced into the market.
All the frying pans that we sell that are suitable for induction can be found at the... (More...)
How do Demeyere ControlInduc and ProControl Pans Work?
(5th November 2009 12:11)
The Demeyere Cookware with ControlInduc and ProControl boast some of the very latest technological innovation in cookware. In a nutshell, the pans cut out at 250oC thus preventing food burning and protecting people from poisonous fumes given off in the... (More...)
What is the appeal of Induction cookware ?
(28th October 2009 14:40)
Induction cookware is becoming increasingly popular and some predict that the sale of induction hobs will overtake that of gas hobs in the next 5 years.
The key to induction hob appeal is energy efficiency. The manufacturers of the hobs... (More...)
Which are better Cast Iron Pans - Staub or Le Creuset?
(25th October 2009 13:27)
I have to say that I have come down in favour of Staub rather than Le Creuset, even though Le Creuset is the better known brand.
Here are my reasons:
Staub pans are the brand most favoured by the professional chefs. That... (More...)
Some Use Advice on Gastrolux from the Manufacturers
(6th August 2009 20:14)
Customers may be interested in an exchange below between the Gastrolux manufacturers and a customer of mine. It gave me confidence in the Gastrolux warranty and once again in the Gastrolux product. NB The personal details have been blocked for privacy... (More...)
Would you recommend Swiss Diamond Induction Pans for cooking at very high temperatures?
(4th March 2009 18:08)
All Swiss Diamond Pans including the induction range are for use at a medium heat. At high temperature, the cooking surface can discolour, darkening in places. This does not affect the non stick qualities of the pans, but it does not look as lovely as... (More...)
My Old Gastrolux is starting to stick
(10th February 2009 15:31)
Hi
I have bought 2 gastrolux pans from you which I am delighted with , I also own a gastrolux frypan purchased from a company that no longer carries them, the frying pan is far less non stick than when it was new and can stick quite badly in one... (More...)
Can you recommend a Stainless Steel Induction Frying Pan with a Glass Lid?
(10th April 2008 11:29)
I would have recommended the Mauviel M'Cook range - suitable for induction as it has a magnetic layer of stainless steel in the base. The pans are stainless steel but also have layers of aluminium within the base because this improves the heat... (More...)
What has Happened to the Calphalon Cookware Ranges?
(4th February 2008 13:29)
Many customers are asking us why there is a problem with supply on the Calphalon cookware ranges. This includes the Calphalon One Infused Anodised as well as the Calphalon Contemporary Stainless Steel ranges.
I am sorry to report that the US... (More...)
Why do non-stick coatings stick to the pan if they are non-stick
(22nd November 2007 14:43)
We are pleased to say that Radio Essex asked us to answer this their burning question of the day in their Lunchtiime Show on 22/11/2007.
Claire Hodgson's answer live can be found on the (More...)
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