I wrote to you a few weeks ago, having some concerns about how you were doing with your new Demeyere pan, if you were one of a quite large number of people who had bought one when we had a lot of “Seconds” back at the beginning of January. My concern was for you if you hadn’t used an uncoated pan, either ever, or in a long time, because uncoated pans require a different approach and excellent though Demeyere are (the same goes for Le Creuset uncoated as well) they can sometimes trip up the unwary.
Jane wrote to me the other day to say that she felt that she came into this category. So I discussed this with Babette and she recalled writing something about this a year or so back. This week it will be on frying and we’ll conclude next week by addressing Sauciers, Sautéing, Saucepans and various cleaning and maintenance tips.
And so if you are being challenged by cooking in your new Demeyere pan or indeed any uncoated pan, like say Le Creuset’s plain stainless steel 3 ply or their cast iron offerings...
If, after reading this, you still have questions, give us a ring or pop into one of our shops.
I trust you have a pleasant and peaceful weekend.