I still recommend hitting a restaurant supply place and buying a couple black steel pans.  they need to be seasoned like cast iron but they are much lighter and faster heat response.  cheap, relatively speaking and take a lot of abuse

I had to do a bit of digging but here is a Uk link to a place selling some of the pans I am talking about. I can't vouch fo that brand as I havn't seen it here , but the style is more important.  black steel(aka carbon steel or black iron), solid riveted  straight handle.some of the big brand names( like paderno orMatfer Bourgeat )  make them and sell them for lots of money but I would just stick with the non branded cheap ones.   If cared for and used properly they can be as non-stick as any teflon pan and they are cheap to replace if need be.    if you do screw up the seasoning you just strip and reseason it like cast iron.

http://www.nisbets.co.uk/4/Kitchen-Cook … 2c03.r10.1

Last edited by Ashen (Thu 28 Feb 13 12:59pm)