General Chat

Just had a look online and it seems as though the Viner's signature range is no longer available - I did say I'd used them for years.

The Judge Vista (drainable) pans are still available though. One site, Panters, has sets and individual pans on special offer at the moment.

Good luck and good hunting.

even in a nonstick frying pan, I always use a drop of oil or lard for frying eggs....

I've got Prestige stainless steel copper-bottomed pans - had them for 30-odd years. However I didn't like the frying pan, use a non-stick one when I do (occasionally) fry anything, or for scrambled eggs. I replace it when it gets manky (as they always do). I also have a Chasseur cast iron pan, again old, which is brilliant for lots of things.

Wilko Functional Saucepan Non Stick Black 20cm

I have one of these ( not sure if it's the same size) and scrambled eggs, custard etc are fine in it , it just washes out in warm water. They do a set also. I know you said not non stick but these seem to do the job fine...and cheap! But not suitable for a dishwasher.

I always do scrambled egg in a pyrex jug in the microwave. You have to watch it and stop it a few times to chop the mix and stir it as it sets and get it out when it is still slightly wet or it overcooks. Just plunge the jug in water after and the residue comes straight off. That's just for 2 eggs though so it might not be so good for a larger quantity.

You can reduce the stick of scrambled egg if you hold the saucepan above the heat instead of the pan being in direct contact.

I bought a Judge Classic 5 piece all stainless then were £110 set of 5 and find them great with full rivited handles rather than black resin ones as they ended up coming loose and were dangerous.
.
good old fashioned pans like mother had.

They scrub up lovely with any scrouer and any burnt on can be soaked in a little wash powder and hey presto,bright and shiney.& no flakey non-stick bits getting into to food.!

I’ve got Stellar stainless steel pans . They are not cheap but mine must be 20 years old and still look good. They have a solid flat base so suit most hobs. I used them on a ceramic hob in our old house and I have a gas hob here and they are fine on both. They also go in the dishwasher which is a plus :-)

I hope you find what you want.

I have two different sets and have used them for many years.

Both sets have small out-kinks (for want of a better word; a bit like the pourer of a jug) to the right- and left-hand sides of the handle at right-angles to the handle and both sets have lids with small and larger colander-type holes so very easy to drain without actually using a colander.

Viner's signature - have black non-stick lining so ideal for scrambled eggs etc as if you leave the pans to soak, any deposits rinse away easily. Use wooden or soft plastic utensils to stir.

Judge Vista - solid and easy to use for boiling potatoes and mashing them in the pan as they are 18/10 stainless steel and suitable for all jobs. These also soak then rub away any deposits easily.

I also use a stainless steal three part steamer which works just as well - again, you can mash potatoes in the bottom part of it and it rinses easily - suitable for all hobs.

If I am cooking anything that I feel may be extremely gooey and sticky I tend to brush the side and bottom of the pans with a tiny drop of olive oil on a pastry brush. It helps.

try soaking with vinegar and water solution.

sometimes I find that steel pans are better than non stick for not sticking or easy removal.

I just use plastic utensils.

I don't like non-stick or anything else you have to be careful with!

Have never managed to burn on anything, and I can burn with the best of them, that a bit of wire-wool or some washing soda wouldn't shift.

Ah the scrambled egg conundrum.
I used to have a small, non-stick rounded bottomed saucepan - ideal for scrambled eggs. The only saucepan left from a set my mum had given me - the non-stick having loosened on all the others.
Unfortunately, in one of my (rare) clearing out episodes - and not having had scrambled eggs for some time - I threw it out.

A while later, I wanted scrambled eggs :-S
Realised I'd thrown 'the' saucepan out. Tried a small 'standard' steel one - no good, required 3 days of soaking to remove the stuck on egg.

Then - brainwave! I now use a small non-stick frying pan - kept specifically for the purpose :-D

Can't really help on the 'saucepans for ceramic hob' conundrum.
I have gas, and use steel pans.

I have a cheap set from The Range. They rarely stick but sometimes things like scrambled egg need a bit of help and standard steel pans are alright to give a bit of a scrub with a scourer.

It’s a ceramic hob, we have tried some good quality ones so now we are hoping for a recommendation from someone who is using them and can say that they don’t stick.

What sort of heat source?

A good quality pan shouldn't stick.

Can anyone recommend a set of saucepans the type of which don’t stick but aren’t non stick, we have bought non stick in the past but so far haven’t had any that don’t stick. :-( if any of that makes sense.