KITCHEN RAYMOND BLANC’s SEASONS
Saucepans and casserole dishes
Quality is a hundred times better than quantity Anolon and Circulon has established Meyer Group products offer superior craftsmanship, classic
when it comes to saucepans. It’s better to have Ltd as worldwide market leaders in gourmet style and superlative cooking performance
a few high quality pans and a couple of good, quality hard anodized cookware. Meyer has an (www.all-clad.com).
heavy oven-to-table casserole dishes than a big impressive cookware guide at www.meyergroup. If you have an induction hob
collection of cheaper products that won’t help co.uk/cookware/meyercookwareguide.html you will need stainless steel pans.
your cooking skills. French manufacturer Tefal also offers a large Make sure the
Depending on what you cook most, a good selection of pans. Most ranges – including Edition base of the pan
basic set of saucepans should include a small Stainless Steel and Preference are suitable for
pan (1.7-2 litres), a couple of medium-size pans use on all types of hob and feature Tefal’s unique
(3-4 litres) and a large one (5 litres). A very small Thermo Spot which changes colour when the
pan (1 litre) is handy for melting butter or boiling pan has reached the right temperature. Pans has an aluminium
eggs. Two frying pans, one small for omelettes are available in sets – or separately. Sets are or copper core to
and another medium sized; a deep saute pan generally good value for money and include a conduct heat efficiently,
with a lid and a ridged cast iron griddle for char good selection of sizes. as stainless steel alone is not
grilling on the hob will equip you to cook most Another choice is the All-Clad range of the best conductor of heat. Top-quality pans
dishes. A large two-handled pot for making cookware. Always the innovator, All-Clad have a core that extends up the sides of the pan.
stocks, soups and for poaching chicken or other continually offers new products that are destined This helps stop any sizzling when you tilt the pan
larger pieces of meat is also useful. to become culinary classics. In keeping with the and the contents touch the sides.
Choose saucepans made of materials that All-Clad legacy, All-Clad new
don’t react with acid foods, and which conduct
heat quickly and evenly. Anodised aluminium
and stainless steel are two of the best. Copper
saucepans are glamorous, but beyond the reach
of most household budgets – and are more
difficult to maintain.
Raymond Blanc recommends pans made by
the Meyer Group, who are his official
suppliers. Using high
quality brands such as
Supplied by Meyer
Baking equipment
No need to go overboard on baking equipment. A couple of good
flat baking trays that won’t buckle when heated, a bun tray, a
Swiss roll tin, an 8in. spring clip tin, an 8in. quiche or tart tin and
a loaf tin should do the job. Equipped with this selection you’ll
be able to cook biscuits, cakes and bread. Meyer’s Anolon Sure-
GripTM Bakeware is designed to make baking more efficient,
safer and easier, while standing up to the rigors of serious baking.
This high-quality bakeware is constructed of carbon steel, which
conducts heat better than stainless steel, making it better to use
for all baking purposes.
Meyer’s handles are covered in silicone, which is oven safe up
to 240°C and is non-slip providing the cook with a secure grip,
even when using oven gloves. For added convenience the bake-
ware has a dual layer non-stick coating inside and outside for easy
food release and cleaning.
84 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS12_kitchen.rky.indd 84 1/12/08 10:51:34 am
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