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Make Some Noise with Your Pots & Pans

I said I could cook anything on a sheet pan and I mean it, bacon and eggs with a side of red cabbage

 I did all that on one pan at one time, the eggs did't even stick and i got bacon fat mixed in with everything.

I love 'em, I just don't use

Here's a look at what I use everyday in the Agakitchen. Above are my big old expensive built to last a lifetime Le Creuset collection. Great quality but just too heavy. The gentle even cooking of the Aga cancels out the biggest attribute of these world class pans.

Aga roasting pans rule

I use my Roasting Pans and Sheet Pans for everything. Above is a fish soup with bok choy, haddock and shrimp in a ginger lime infused broth. Photo on the top left is same soup with the sheet pan acting as the lid.

Bottom left is Zucchini Risotto, the bigger surface area of the Roasting Pan helps with evaporation and concentrating flavors. On the right is braised red cabbage with leeks and radishes.

This is my pot rack, I have one bigger stock pot in a cabinet along with lids. Notice the one Aga cast iron skillet in the middle. It has some non stick surface on it that's been pretty bullet proof. The rest are either Cuisinart or an All-Clad knock off.

This is my custom rack I had built for my Aga Roasting Pans and Aga Sheet Pans. Pretty handy.

Cheers, Gerry

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Reader Comments (3)

I'm like a one-eyed cat, peepin' in a seafood store.

Actually there's one thing the Creusets can do that the Aga can't: bake no-knead bread. Which I do three or four times a month.

But ho-lee crap, that custom Aga pan rack. That. Is. The. Coolest.

October 19, 2014 | Unregistered CommenterMaggie

I still use my Creuset stuff a lot in the aga, given that I often make slow-cooking recipes. I have a feeling that the heavy creuset cast-iron helps in storing meals in the simmering oven for longer time spans (whole night). I'm not sure that can be done with the aga roasting pans?

October 20, 2014 | Unregistered CommenterKoen


The key is to use what you like. If your getting the results keep at it. I've also learned how to create the brown crust on stew meat, pork shoulders and pot roasts without searing first. The Roasting Pan with it's larger surface area was key for me. Please share a Creuset recipe and I'll give it a try. I actually love being wrong, it means I've learned something ;)
Cheers, Gerry

October 20, 2014 | Registered CommenterGerry Nooney

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