Pans - Page 2

LeperousDust · 11-03-2009, 18:31

I know exactly what you mean, i actually use the sauté pan more than the wok now days. Because the wok tends to take over the top, where-as the sauté pan is sensibly sized but i can cook all the same stuff in it

The one i have has a massive thick copped base too, so you can leave it to super heat up loooooads if you so wish to beforehand. It really soaks a stored heat for a first initial scorch. I love it better than our admittedly cheap woks.

leowyatt · 11-03-2009, 20:21

So the general consensus at the minute is to go for another wok?

lostkat · 11-03-2009, 22:25

I use my sauté pan for pretty much everything including stir fries. It's got two grab handles (rather than a long handle) and a metal lid so I can put it in the oven. I really wouldn't be without it. I don't actually own a wok anymore... shocking

leowyatt · 11-03-2009, 22:31

Quote:

Originally Posted by lostkat

I use my sauté pan for pretty much everything including stir fries. It's got two grab handles (rather than a long handle) and a metal lid so I can put it in the oven. I really wouldn't be without it. I don't actually own a wok anymore... shocking

Now you see that is what is making me lean towards the saute pan. Cooking stir fries in our wok was a bit problem because it was too small. Found one in costco for 18 quid, so come pay day I think I'll invest.

LeperousDust · 12-03-2009, 04:41

Thats pretty much what i just said before, and ours are metal handled too so you can pop them in the over or under the grill if need be

lostkat · 12-03-2009, 07:11

Ohhhh yes I forgot about the grill. I use it to finish off Spanish Omlettes and give them a melty, browned top. Mmmmm!

11-03-2009, 18:31	#11
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	I know exactly what you mean, i actually use the sauté pan more than the wok now days. Because the wok tends to take over the top, where-as the sauté pan is sensibly sized but i can cook all the same stuff in it The one i have has a massive thick copped base too, so you can leave it to super heat up loooooads if you so wish to beforehand. It really soaks a stored heat for a first initial scorch. I love it better than our admittedly cheap woks. __________________

11-03-2009, 20:21	#12
leowyatt Chef extraordinaire Join Date: Jul 2006 Location: Infinite Loop Posts: 11,143	So the general consensus at the minute is to go for another wok? __________________ "Dr Sheldon Cooper FTW!"

11-03-2009, 22:25	#13
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	I use my sauté pan for pretty much everything including stir fries. It's got two grab handles (rather than a long handle) and a metal lid so I can put it in the oven. I really wouldn't be without it. I don't actually own a wok anymore... shocking __________________ Oooooh Cecil, what have you done?

12-03-2009, 04:41	#15
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	Thats pretty much what i just said before, and ours are metal handled too so you can pop them in the over or under the grill if need be __________________

12-03-2009, 07:11	#16
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Ohhhh yes I forgot about the grill. I use it to finish off Spanish Omlettes and give them a melty, browned top. Mmmmm! __________________ Oooooh Cecil, what have you done?

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