What type of skillets, pots and pans do you recomend? Type of material I think most of, as probably not all brands are aviable every places.
I've had non-stick pans most of my life, as I do tend to burn food a bit easy. I have some really old small skillets after my grand mother, that probably was bought in 1970 or somethings. And they are excellent. But they are not in the making anymore.
Then I bought some non-stick pans from Jamie Oliver, and thought it would be great. But not so much. So I won't get new ones of that brand (but the wok I have from same brand is excellent and made for electric stoves too).
So what should I look after next time?
I've had non-stick pans most of my life, as I do tend to burn food a bit easy. I have some really old small skillets after my grand mother, that probably was bought in 1970 or somethings. And they are excellent. But they are not in the making anymore.
Then I bought some non-stick pans from Jamie Oliver, and thought it would be great. But not so much. So I won't get new ones of that brand (but the wok I have from same brand is excellent and made for electric stoves too).
So what should I look after next time?