Whether you are frying, boiling or braising, the right pan is vital. Fifteen of the UK’s finest cooks and restaurateurs tell us what they use
As the late American writer Laurie Colwin put it so brilliantly in her essay The Low-Tech Person’s Batterie de Cuisine, “Pots and pans are like sweaters: you may have lots of them, but you find yourself using two or three over and over again.” And here’s the thing: whether it’s pans or clothing, the most useful ones are those which fit your lifestyle best.
“Your choice of pans should reflect your actual cooking habits, not an idealised version of them,” agrees the Guardian’s columnist Yotam Ottolenghi. So if you pan-fry or sear, braise or regularly knock up soups and sauces for one or many, these are the pans the UK’s top chefs suggest keeping in your arsenal.
