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Comment by Lynn STONE on May 13, 2012 at 17:06

Comment by Chrissie Ott on March 27, 2012 at 21:02

Thanks again. 

I'm off to Amazon now! :-]

Comment by Sarah Hague on March 27, 2012 at 20:40

lol I got a box on special off in Carrefour, it came with one handle, the straining lid, a big lid and a plastic lid. You can easily make do with one handle actually and the straining lid is not essential if you have a sieve. It's a gadget - useful but not essential.

Comment by Chrissie Ott on March 27, 2012 at 20:10

Thanks Sarah.   

Would you recommend an extra handle, if I buy more than one size of frypan?  Do you have one of the straining lids as well?  Useful?

Can you tell my finger is hovering over the Amazon France 'buy' button? lol

Comment by Sarah Hague on March 27, 2012 at 19:51

Hi Chrissie, I use the Ingenio range and find it really good. It doesn't unclip, and goes on the hob, in the oven and under the grill perfectly well. I even cook boiled fruit cakes in the saucepan, from hob to cooker and they don't stick but come out perfect.

I've made some heavy dishes and carried them from kitchen to dining table with no problem. Yep, I recommend it.

Comment by Chrissie Ott on March 27, 2012 at 19:26

Another question!

I'm looking for a non-stick frypan that can also go under the grill and in the oven.   Tefal's Ingenio range - with removable handle - is looking good but I wonder whether anybody had an experience of them to share?   

Initial questions that come to mind:  Is it ok to use them on the hob, with the handle on?    Does the handle cope with a decent amount of weight in the pan... would hate to think of it 'un-clipping' half way between hob and oven!

Thanks.

Comment by Chrissie Ott on March 23, 2012 at 18:34

Thanks Terry [and wife!].    

Perhaps I should get myself a French husband?  lol

Comment by Terry Williams on March 23, 2012 at 18:06

@Chrissie. Been doing a bit of research (i.e. I asked my French wife!) and I think to get a filet d'agneau you  may have to buy a selle d'agneau and have it boned, which ties in with what your butcher was telling you. No doubt this is why it's so expensive.

Comment by Chrissie Ott on March 23, 2012 at 18:00

@ Steve  I don't think there's a question about rack of lamb existing - I just couldn't remember its French name.  I talked to the butcher about lamb fillet this morning but the problem seemed to be that either he would be left with redundant, unsaleable offcuts, or I would have to buy a much larger piece that he could then butcher down to what I want. 

@ Carol   I feel your pain re finding ingredients!   I thought the answer would be to use French cookbooks but even those seem to be designed for Parisians with access to better shops than those in the SW.   Friend and I are driving up to Agen tomorrow, to visit a neighbour in hospital, and will be heading straight to the Asian store afterwards.  I already have a list as long as my arm!

Comment by bryan savage on March 23, 2012 at 17:45

carres d' agneau is the correct term for wrack of lamb as said earlier

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