Saucepans...

[bearded bloke]

I always cook with a lid, it saves a lot of electric

Now I know there is a rumour going around that bloke's never read the instructions but,the other day I was reading the booklet for the new slow cooker (guess this honorary woman stuff is beginning to work at last ) & it said that each time you lift the lid to inspect the food you need to add a further 15 min's to the cooking time
So for all the eco warriors & other peeps who just do not like wasting money,the clear message here is to cook with the lid on & help save the planet

[Alison]

Depends on what you're cooking as to if you need a lid - always do with veggies, cooks quicker and you can't steam without but wouldn't for example with a cheese sauce which you need to stir loads but like quite a few of you would never buy pans without lids but I'm not going to get militant over it. Just out of interest, am I the only person who can't stand non-stick pans as well, would soon ruin that finish with my tattie masher and have never really found that things stick to my stainless steel ones anyway so long as you don't burn thing.

[Hilary B]

Not a fan of non-stick, but find anything else only available in 'very expensive'. I liked the enamelled pans they used to sell in Woolworths, hob, oven, dishwasher (if you've got one)....
I also liked the Vision glass pans, but only ever had the milk pan (too expensive), and these days milk mostly gets heated in the microwave (glass measuring jug).
Things you don't want lids on tend not to need cooking very long, which is just as well!

[chris]

I may be wrong but I thought you weren't supposed to store metal things in the fridge (no idea why, I heard it somewhere ).

[veggiechicken]

I think that's opened tins of food, Chris. You need to empty them into another storage container to go in the fridge. Of course I could be wrong - and will soon find that out, I'm sure

[ladylottie]

I think that's opened tins of food, Chris. You need to empty them into another storage container to go in the fridge. Of course I could be wrong - and will soon find that out, I'm sure

No, thats true - it's something about the lining of the tins oxidizing which isn't good for you. But metal saucepans should be ok I think.

[chris]

Righto thanks. I think I did know that about tins - which is why I don't buy dented ones - if there's a chance the tin lining has ruptured, the steel could spoilt the food.

[areia]

I inherited my nans 3 pots on one ring when she past, not good for a large familiy i suppose but its 3 pie slice pans as i call them and one handle and 3 cute lil wedge lids, they are good for saving energy and small portions such as peas etc VINTAGE RETRO ANODISED ALUMINIUM SAUCEPAN TRIO WITH HANDLE, | eBay bit like these ones

[Hilary B]

No, thats true - it's something about the lining of the tins oxidizing which isn't good for you. But metal saucepans should be ok I think.

These days the lining is something plasticky, so less of a problem, unless the tins till contains so much that the contents tuch the cut surfaces. I wouldn't put a part-tin in the fridge unless I was expecting to use up the contents in a day or so....

[ohbeary]

Very pretty, I have Le creuset, Aga, Cousances and Lidl pans all are great on the Rayburn and work on the Halogen hob, Love the Rayburn except when it goes wrong like for the last 2 weeks when I ran out of oil and had an airlock in the pipe, youngest lads colleagues came and fixed it, no charge!, fire valve fault in the end, bottles of good wine sent to the lads.

[valmarg]

Am also a secret Lakeland addict!

I'm also a complete and utter Lakeland addict. The problem I have is that they do not have a branch in Staffordshire, so I have to make do with mail order.

valmarg