Hi everyone!

I’m looking for some new pans (maybe also have some pots from the same brand?) and wanted to get something from a european brand - and ask for recommendations here.

What they must have:

  • Induction compatible
  • Made in EU
  • Non-Stick Coating without PFAS (for the pans) (yes, I know but I very much enjoy cooking with them and am using wooden/plastic utensils)

What would be nice to have:

  • Removeable handle
  • Ceramic Non-Stick Coating (as it should last longer)

What I’ve found currently that mostly fits my needs are the Tefal Ingenio Black Stone ( https://www.tefal.de/p/ingenio-black-stone-3-teiliges-pfannen-set-l39990/2100126098 ) but I’ve not got any experience with Tefal at all, so I’m open to experiences + other recommendations.

Thank you all for your time, I hope you have a lovely day <3

  • philpo@feddit.orgEnglish
    1·
    1 day ago

    Personal opinion heavily influenced by a chef who know teaches other cooks: You need two to three different pans (material wise). A cast iron one. They are heavy, they are ugly,but you can bequeath them to your children and so can they. If handled properly they are indestructable. But are they a good option for everything? Fuck no. Sure, you can try and it will mostly work. But who has time for that? But for searing, etc. They are perfect - and dirt cheap. (Mine is 15 years old and travelled over 40k km with me)

    The next recommendation he had was a ceramic one. They are good alrounders but don’t take high temperatures well. But I personally think you did choose wisely if you wanted to buy just one. I had the tefal one for years and it did serve me well. But they will degrade and at some point need to be replaced or recoated. Which is okay,imho.

    Lastly think about a enamel based one. They last ages as well but have a very limited range of use,imho, but for stews, especially acidic thinks (tomatos!) and things like that they are great. Sadly the company I got mine closed a few years ago.

    So,if you ask me you did choose wisely. Happy cooking.

  • dieTasse@feddit.orgEnglish
    9·
    13 days ago

    Whatever you do, just avoid any coatings, they say its non toxic only to find out years later they were wrong (sometimes intentionally), what you want to use is high grade stainless steel or cast iron. Only “coating” that is okay is enamel (like Le Creuset pots have), you have that on your teeth as well. Disadvantage of these above is you have to learn to use it. They need to be warmed up slowly which can be annoying sometimes, but on the other hand you have non-toxic pots that lasts for life.

  • MSBBritain@lemmy.worldEnglish
    81·
    13 days ago

    In my experience Tefal is a good choice. Last long (my pan is at least 6 years old now and working perfectly), stays stable (handle didn’t get wobbly much, just had to tighten a screw once), good quality and weight to it.

    I’m happy enough to recommend those along!

  • NihilsineNefas@slrpnk.netEnglish
    4·
    13 days ago

    Highly recommend Staub the french company if you’re looking for something that doesn’t have a plastic non stick coating

  • Zahtu@feddit.orgEnglish
    4·
    13 days ago

    Highly recommend Fissler https://fissler.com/ for european made kitchenware. Sure, they are a bit pricey, but you can be sure, they can be used in longevity. Also they come with a long warranty (up to 25years in some cases) depending on the product.

  • MrFloppy@feddit.orgEnglish
    3·
    13 days ago

    I have a RÖSLE pan and it’s the one that last the longest. Double to three times longer than TEFAL and all other pans I had in the past.

  • CompactFlax@discuss.tchncs.deEnglish
    3·
    13 days ago

    Staub and Emile Henry are mostly made in Europe. Le Creuset has moved a fair bit to Asia. Heard nothing but rave reviews about De Buyer.

  • ikirin@feddit.orgOPEnglish
    2·
    12 days ago

    Sorry, not replying to everyone individually, because I did not at all expect so many replies.

    Thank you all for your recommendations, for now I did go with a Tefal set with ceramic coating.

    I’ll however keep all the amazing recommendations in mind for the future or when family & friends are asking for my input.

    And to the stainless/cast iron crowd - I hear you and maybe in the future I’ll go for a stainless pan - for now I’ll non-stick with the ceramic ones. I’m already convinced with pots, but never got to try it for pans and am not in a point in my life to throw a good bit of money at a pan that I maybe never use because I don’t like it.