As I hit my late twenties I began to look lovingly at pans. A concept quite alien to me before, I suddenly realised why my mum often drooled over pans costing a fortune. Following the crowd, I bit the bullet and forked out for a set of saucepans from a leading brand *cough* Crueset.
These were a disappointment from the outset. Maybe I used them wrong but food would stick, and if the pan became too hot, the enamel would crack. It took just a few months of making chutney and preparing everyday meals for the full range to hit the bin.
Another low point was the inability to put them directly in the oven. I’d always admired mum’s huge cast iron pan that she’d transfer from hob to cooker in an instant. Hers was thirty years old and black from years of use but I still tried to sneak it out of the house everytime I visited.
Then I was given two of these ProCook casserole dishes, reassuringly heavy at 35, a wife and a mum it felt as if all of my Christmas’ had come at once. I make no apologies for how boring it seems to be overjoyed with cookware as these are quite simply a delight. A few weeks in an no signs of cracking although they’re always in use. I use them on an oil filled aga along with a ceramic hob and on both they always do the job. I’m now going exploring to see the rest of the ProCook Cast Iron Cookware range as now I’ve found cookware that works I’m never going to le Crueset again!