pans for use on my woodburner

bmpsands · Post by **bmpsands** » 05 Dec 2014, 14:25

I've taken to slow cooking etc on the flat top part of our woodburner. At present, mainly this is using my oldest pan in case any damage is done. After 2 years almost I've decided that this pan must go but . . .

What is the best type of pan for use on a woodburner that is really for heating. I can't afford copper but will follow any suggestions from experts.

tosca100 · Post by **tosca100** » 05 Dec 2014, 16:34

I use my normal stainless steel or circulon pans for two years, they cope fine and look as good as ever. Have also used my individual Le Creuset, but wouldn't fork out for them as they are not necessary.

Post by Mo » 05 Dec 2014, 17:25

bmpsands wrote: After 2 years almost I've decided that this pan must go but . . .

Why???

Post by **manda** » 06 Dec 2014, 08:21

I wonder that too...if it's working OK I'd stick with what you've got...if it's not then maybe something like a legless dutch oven would be good...cast iron...ideal for slow cooking.

bmpsands · Post by **bmpsands** » 06 Dec 2014, 15:14

The pan I'm using was non-stick at one time but is now scratched quite badly. As a result of the non-stick wearing off food now "catches" really easily which is annoying and doesn't help the flavour. I assume that the underlying metal isn't much good.

If normal pans aren't being harmed by use on top of the stove, as Tosco says, then I think I'll start using some of my existing pans.

Thanks for the input.

HazellB · Post by **HazellB** » 22 Dec 2014, 06:39

I just use normal pans and haven't had any bother, though the handles obviously get punishingly hot and I sometimes forget {rofwl}