Been reading DC for a while now so thought it was time I stepped out of the shadows and joined the community.
I have been reading up on cookware as I am looking to invest in a few pieces of good cookware for everyday cooking which will stay with me for a few years whilst I improve and learn. At the moment I am a litte confused and overwhelmed by all the information I have read so hopefully you guys can point me in the right direction.
The majority of people recommend Tri-ply stainless steel, is this correct or should I be considering other materials?
Should I be looking as stainless with a non-stick surface or would it be better to learn to cook using uncoated stainless and buy one/two non-stick pans for eggs etc?
In terms of frying pans it seems most people recommend purchasing a 8", 10" & 12" - Do you guys have any advice on saucepans and saute pans?
Ideally the cookware would be oven safe so I can transfer the pans etc straight from the gas hob to the oven.
I get a lot of satisfaction out of well designed, functional products so I am willing to spend a decent amount of money on these pieces if needed. That said my local restuarant supply store is Nisbets (nisbets.co.uk) and therefore any advice on the stock they carry would be ideal. I did pay them a visit last weekend to look at their Vogue range which I have seen Gorden Ramsey using but I wasn't sold on the flat handle which I felt was too long and hard to handle, and thoughts on these?
Vogue Non-Stick Aluminium Frypan (S341) - | Nisbets Next Day Catering Equipment