A good pan makes all the difference
When it comes to pots and pans, one of the things I’ve learnt over my career as a chef is that it’s well worth investing in a few great pieces of kit that will last you a lifetime. They might seem expensive when you buy them, but a good-quality pan, properly looked after, will last for years and years, making that initial investment worthwhile. When you’ve invested in a new pan, take the trouble to read the instructions on how to look after it and make sure you follow them – that way it’ll last much longer. It’s common sense.
Frying pan
A good-sized, heavy frying pan is a must in any kitchen. Why? Because it retains heat magnificently and distributes it evenly, which means that when you fry in it you’ll get the best results. I’m very fond of frying my steaks and I always use a heavy frying pan to do this. Try making my Steak au Poivre or Steak with Pecorino and Rocket and you’ll see what I mean.
Griddle pan
With their ridged bases, using a griddle pan is a good, low-fat way to sear or grill meat, fish, poultry or vegetables; try my Grilled Tuna Steaks ‘à la Nicoise’. Again, I’d recommend getting the heaviest griddle pan you can because it will really retain the heat and so cook effectively.
Casserole dish
When it comes to slow-cooked dishes such as my Lamb Shanks Hotpot Casserole, you really need a good heavy casserole dish to do the job properly. The thick base prevents burning and allows the contents to simmer gently, rather than to boil. Enamelled cast iron pans, like the ones Le Creuset make, do the job excellently.
Saucepan
When I’m making a roux-based sauce, such as my Bechamel Sauce, I always make sure to use a thick-based, non-stick saucepan. The reason for this is that I want to cook the sauce very gently indeed and the right pan allows me to do this. If I used a thin, flimsy pan, the milk would scald and stick to the bottom, spoiling the sauce and making the pan a nightmare to clean afterwards.
