Advice on a new Pan

Barriehie said:
No, I've never baked legumes, or beans, in it. I used to make a pot of beans a week but I'm working on that 30 plant thing a week SatNavSaysStraightOn posted so I'm cooking smaller servings in the IP.
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the bean and herb soup I cooked yesterday would get you are very long way into those 30 if you can use fresh herbs. Over here, a bunch of fresh herbs tends to be 125g of them (and I use the stalks and roots as well). The version I made yesterday would qualify for 16 points before serving it with a wholemeal bread (that is using brown rice in it (a given in this household but not everywhere else).) 7 of those come from the beans, wheat, lentils & rice. It has about 500-750g of fresh herbs in it (it makes a lot which we freeze and eat periodically). Served with soy youghrt, I get to add another point as well! :D
 
SatNavSaysStraightOn said:
the bean and herb soup I cooked yesterday would get you are very long way into those 30 if you can use fresh herbs. Over here, a bunch of fresh herbs tends to be 125g of them (and I use the stalks and roots as well). The version I made yesterday would qualify for 16 points before serving it with a wholemeal bread (that is using brown rice in it (a given in this household but not everywhere else).) 7 of those come from the beans, wheat, lentils & rice. It has about 500-750g of fresh herbs in it (it makes a lot which we freeze and eat periodically). Served with soy youghrt, I get to add another point as well! :D
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👍 I bookmarked it as '15 soup' 🤠


badjak said:
My bean soup also did wonders in that respect. 3 type beans, chickpeas, tomatoes, potatoes, fresh coriander, aubergine, onions, garlic.
+ Sourdough wholewheat bread
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👍
 
I've bought an Eaziglide pan from John Lewis. When I wash the lid, I can't get water out the edges, so I have to leave it to dry before putting it away. Has anyone else noticed this?
 
Amateur1 said:
I've bought an Eaziglide pan from John Lewis. When I wash the lid, I can't get water out the edges, so I have to leave it to dry before putting it away. Has anyone else noticed this?
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Big design fault.

If recently bought:

》》John Lewis returns:

Returns and refunds​

You can return or exchange an unwanted item within 30 days of receiving it.

or call Eaziglide 😎
 
Amateur1 said:
I have a tomato sauce recipe that it says to bring to the boil and simmer for 3 hours. It once ruined pan, so I want to make sure that doesn't happen again. Since I got a Stellar hard anodised pan that hasn't happened again. However Stellar no longer make these.
Also, I often make quinoa and buckwheat and simmer for 20 minutes.
I may make pasta and add some cheese.
I want a pan to handle these scenarios.
I'm concerned about Forever chemicals, or PFAS (per-and poly fluoroalkyl substances)?
I also want it to be dishwasher safe and able to go on an induction hob.
I've never put a pan in the oven, but that may change.
I would like a small pan and a large.

Any suggestions?
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I've been cooking regularly now for 40 years and I can't imagine that anything special is needed to simmer anything, even for three hours. Stainless steel, graniteware (usually stamped steel, enameled, light in weight and comparatively inexpensive), enamelware (usually heavy cast iron and costly, tinned copper (heavy, expensive)--all are good choices and OK for induction cookers and dishwasher-safe. (Shun non-stick stuff.) Any brand should be good enough: you CAN pay a bundle if you WANT to, but you don't HAVE to. After all, boiling and simmering are not hard on pots. If you're going to make pasta, go big. If you want to save money, tour thrift shops. All in all, I think you're looking for a stainless-steel stock pot, 5 to 7 quarts.
Tell me about your recipe, please. 3 hours? I stopped making 2-hour tomato sauce when I finally realized that long simmering made it very acidic, and so would need the addition of sugar. Now an hour's simmer works for me: not as thick, no sugar needed. When fresh tomatoes were too watery I lined a colander with coffee filters, dumped crushed tomatoes in and let the water drip out. Good luck, and let us know what you decide.
 
Here is the tomato sauce recipe I was using. Replacing tinned tomatoes with fresh tomatoes
The first time I made it in a stainless steel pan, the pan was ruined. Probably unnecessarily, I've bought a Le Creuset 5.3L cast iron enamelled pan. Given what I mentioned about the eaziglide pan lid, I think I was right to be worried. Maybe I should have tried a stellar pan, but there goes.
Now I use 4 onions and 5 tins of tomatoes, so I can get more from a batch. I omit the wine but it is still more watery than I would like. I omit the bay leaf as I find it difficult to take it out right at the end, possibly as I'm a bit colour blind.
 
karadekoolaid said:
I don't understand. I make all my sauces, chutneys, hot sauces, Indian pickles in a stainless steel pan and have never had a problem.
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Perhaps "we" have different definitions of a ruined pan?

I know i am struggling to see what that would look like in my head and can't see how that could happen to any of my stainless steel pans. I know yesterday, I put the fresh tomatoes on setting 2, and came back about 3-4 hours later to make tea.

I don't think it's been described/defined.
 
Amateur1 said:
Here is the tomato sauce recipe I was using. Replacing tinned tomatoes with fresh tomatoes
The first time I made it in a stainless steel pan, the pan was ruined.
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I'm still at a loss to understand the situation, but there you are. I've burned 20 lt stainless steel pans with chutney stuck to the bottom, but a good soak overnight, some bicarb and a bit of elbow grease always solves the problem.
 
karadekoolaid said:
I'm still at a loss to understand the situation, but there you are. I've burned 20 lt stainless steel pans with chutney stuck to the bottom, but a good soak overnight, some bicarb and a bit of elbow grease always solves the problem.
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Ditto!
Sometimes takes a while, but it's the cook's fault, not the pot IMO 😅
 
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