New pans

A major development - for several years I have been using the Le Cruset pans I inherited from my Mum - really expensive posh cast iron pans that are supposed to be wonderful

I have now finally got some new ones and consigned the Le Cruset ones to the garage because

a) they weigh a ton
b) They burn stuff REALLY easily
c) if you do burn stuff on then it is a major pain to get it off
d) if you cook anything coloured in them you have to bleach the damn colour out
e) same for anything with a strong flavour (hence curry is a no-no)
f) they weigh a ton
g) they weight so much that if I have a pan full of spuds I can only just lift the damn thing - and struggling with a large pan full of boiling water isn't my idea of fun

(Ok I repeated the weight thing a bit - but it annoys me)

SO - new light non-stick pans

SOOOOOOOO much easier - they even have glass lids so you can see if it is cooking properly

back blipped a few days later