Frying Pan Q&A
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Staub Cast Iron vs Le Creuset
(25th October 2009 13:27)
Q Which are better Cast Iron Pans - Staub or Le Creuset?
A 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... (More...)
Gastrolux Warranty Claim
(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...)
Swiss Diamond Induction + High Heat
(4th March 2009 18:08)
Q Would you recommend Swiss Diamond Induction Pans for cooking at very high temperatures?
A All Swiss Diamond Pans including the induction range are for use at a medium heat. At high temperature, the cooking... (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...)
Advice on Induction Frying Pans
(10th April 2008 11:29)
Q Can you recommend a Stainless Steel Induction Frying Pan with a Glass Lid?
A I would have recommended the Mauviel M'Cook range - suitable for induction as it has a magnetic layer of stainless steel in the base.... (More...)
Where has Calphalon Cookware gone?
(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...)
How does "nonstick" stick to pans?
(22nd November 2007 14:43)
Q Why do non-stick coatings stick to the pan if they are non-stick?
A We are pleased to say that Radio Essex asked us to answer this their burning question of the day in their Lunchtiime Show on... (More...)
What is a Broiler?
(9th November 2007 17:00)
Quite a few of our Frying Pan Guidelines include references to Broilers and whether particular brands can be used in a broiler.
This is a USA term, definitely not an English one - and it baffled me when I first came across it. I thought a... (More...)
Frying Pans + Fat Free Cooking
(5th November 2007 14:21)
There is an ever increasing demand for fat free cookware ranges.
We currently have 3 recommended ranges for a fat free - or almost fat free - cooking regime:
(More...)
How to Season a Cast Iron Pan
(28th September 2007 15:21)
Seasoning A New Cast-Iron Pan
The purpose of seasoning is to build up an even, non-stick surface on your frying pan or other cookware. So don't confuse with salt and pepper which I did when I first heard the term!
Many cooks prefer... (More...)
