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Dear All,
Thanks for comments. Yes I am talking about the Safeway pans in particular. Rustie, there is no difference between the saucepans and casseroles. The only difference is the handles. basically they are the same pot.
As the Safeway set are not a five pound set and I am using them to the best of their ability, they do seem OK. It's just that they are so xxxxed light but like Debbie I use what is to hand (Safeways set) and they do work OK.

i go with rustie and matthew. good advise, believe me u will c the diference!!!

Yes, I am with Matthew on this one, the heat distribution factor, and that the thinner or lighter the pan the quicker and easier something will burn.

But are you talking about your Safeway saucepans or casseroles Sabrerattler

:devilish:

Hi

I think it is all to do with heat distribution. Traditionally a heavy bases saucepan absorbs heat from the flame and distributes it evenly throughout the cooking surface. If you have a thin base the heat comes straight through creating hot spots on the cooking surface.

With modern materials saucepans can be light and still give even heat distribution. Its only when it comes to cheap and nasty products you get a problem. If you heat up a cheap frying pan you will see a ring where most of the heat is.

Depending on what you are cooking depends on what sort of distribution you need. If you are boiling something in water then the heat distribution is not a problem since the water will absorb the heat and distribute it. If you are slow cooking like a stew then you can keep a low flame and know the cooking surface is evenly heated.

I don't think you need to worry unless you have bought a pan set for a fiver.

My thoughts!

I have never taken any notice of what type of saucepan is used Sabrerattler, I use whatever I've got to hand and most of the recipes have worked so far!!