Boring question - saucepans! | ExpatWoman.com
 

Boring question - saucepans!

2171
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EW EXPERT
Latest post on 16 November 2011 - 18:55
thanks Rabiaah and Sparkysair - looks like I'll be trekking across Dubai to compare
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EW NEWBIE
Latest post on 16 November 2011 - 10:54
I recently got the Jamie Oliver Tefal pans from @Home and I'm really pleased with them. They're thick bottomed so have good heat distribution even on an electric hob. They're also dishwasher and oven proof but the handles are padded underneath so they're comfortable to lift. They aren't that cheap to be honest but my philosophy is that it's better to spend a little more on something that will last for a lot longer.
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EW NEWBIE
Latest post on 15 November 2011 - 22:48
thanks ladies so far - forgot to - I don't want to pay an arm and a leg! I bought this set of stainless steel pans from ikea, and I love it.. The description you gave of the stove seems same as we have in the Greens.. and yes they are fine with DW, but I need to clean it by hands at times.. The price was 200 dhs.. (i bought it for 150 on offer this summer :P) http://www.ikea.com/ae/en/catalog/products/30101168/ I love the sizes too.. They are just so perfect!!
2171
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EW EXPERT
Latest post on 15 November 2011 - 20:23
thanks ladies so far - forgot to - I don't want to pay an arm and a leg!
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EW OLDHAND
Latest post on 15 November 2011 - 20:14
All clad. Crate and Barrel.
1340
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EW OLDHAND
Latest post on 15 November 2011 - 20:10
Meyer brand. Sometimes Spinneys have them,
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EW GURU
Latest post on 15 November 2011 - 19:49
I like Tefal.
2171
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EW EXPERT
Latest post on 15 November 2011 - 19:42
I need to buy some new pots and pans - but want them to be dishwasher-able! I have an electric hob - one of those 'black glass type ones' - sorry don't know what it's called. Would be nice if I could have a hob-to-oven option (despite the hot handles), and not too heavy as I have problems with my wrists. I had some lovely ones in the UK but didn't bring them with - they were also extremely heavy, but they didn't go in the d/w which was a real pain. So, any suggestions from super chefs welcome please!
 
 

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