Below is my review of the Procook Elite Tri-Ply Uncoated Cookware Set 4 Piece with 20cm Saucepan.
It is a follow up to which pans I puchased an why https://johnewbank.co.uk/what-stainless-steel-pans-should-i-buy-which-pans-i-purchased-and-why/.
If you buy procook pans you can use my discount code ProCook discount code which gives 15% off. I used my friend’s referral link when buying these, which I felt made them more reasonably priced. Taking the cost down from £195 for three saucepans and a frying pan to £165.
Build Quality
The pans are very shiny and feel well made. They have a robustness to them that suggests they will last. For comparison, I also bought a set of M&S tri-ply pans from Vinted and sent them back (as they had scratches and were sold as new). The M&S pans felt flimsy; not hugely flimsy, but they didn’t seem robust enough for £90. These ProCook pans are noticeably sturdier.
They have the feel that if you could use them as a cricket bat and they wouldn’t get damaged.
Lids and Fit
The lids don’t fit quite as I expected, and seem ever so slightly too small for the pan. However, they don’t vibrate when the pot is boiling, which is a plus. I the pan does boil over, liquid tends to run down the side of the pot shown in the video, there is no vent in these, so you just have to keep an eye on them.
I quite like that the lids are glass, it lets you see in, lots of over reviewers on various sites have pointed out that lids mist up therefore they are pointless, having used these for a reasonable amount of time I don’t agree.
Heating and Cooking
I previously used aluminium pans with a non-stick coating, which heated up instantly quickly. These stainless steel pans take a little longer to heat up, but not substantially so. But once they are hot they tend to hold their heat for a long time. Which is good and bad.
One thing I wasn’t expecting: the sides of the pans get very hot, much hotter than my previous pans. If you’re sauting something in a saucepan food and oil can splash up the sides, because they are tri-ply and spread the heat well, the food can dry out and form a crust rapidly. It’s not necessarily a problem, just different.
Despite food occasionally burning onto the sides, I’ve had no issues cleaning them. Everything comes off easily, burnt bits and all. This includes burnt on food, which has happened a few times.
The even distribution of heat is noticeable. When I cook bacon in the frying pan, it cooks at the same speed across the whole surface. No hot spots.
Weight
The pans are noticeably weightier than my previous aluminium pans. For the saucepans, I don’t find this annoying; if anything, it feels reassuring. My girlfriend has no issues with their weight, so they aren’t ridiculous. The 20cm saucepan has a helper handle, which is useful if making stock or pasta.
Preheating and Oil
With stainless steel, you need to heat the pan before adding oil, and then add food once the oil is hot. This is different from non-stick where you can be more casual. It hasn’t changed my cooking habits significantly; it’s just something to be aware of if you’re coming from coated pans.
The John Lewis Thermacore Wok
I also purchased a five-ply wok from John Lewis, from their Thermacore range. This wok is great for cooking and I’d highly recommend a wok. However, the handle is a weak point. It’s quite stumpy and square with rounded corners, which makes it relatively difficult to lift and control, especially when the wok is full. This is mostly because the Wok is a heavy beast.
The handle digs into your hands when lifting. The ProCook handles, by contrast, distribute the weight comfortably, as the handles are rounded.
This is in contrast to the ProCook pans, which have arching round handles that are very comfortable to lift. The ProCook handles also allow the pans to stack well, as you can see in the picture.
For clarity: I didn’t entirely dismiss the John Lewis Thermacore range for Saucepans. I just decided I wasn’t going to pay £175 for three saucepans, even if they did look fancy. Having now used both brands, I feel my decision was correct. Fundamentally, I want pans that are comfortable to use, not just ones that look good on a shelf. The ProCook handles deliver on that.
Why I chose the Procook Elite Tri-Ply, and not the Elite Tri-Ply Signature.
Procook has two tri-ply ranges that are similarly priced. The normal Elite and the Elite Signature, shown below.
I prefer the brushed stainless steel of of the Signature range; however, the Elite Signature are noticeably shorter in stature, and therefore have less internal volume. I thought long and hard about sacrificing aesthetics for practicality, but I’m glad I did. I like being able to use the 20cm saucepan to make stock, and pasta, without needing a much larger pan.
Additionally, I was concerned that the stainless steel helper handles on the smaller saucepans of the Signature range might prevent them from stacking as well.
| Feature | ProCook Elite Tri-Ply Signature | ProCook Elite Tri-Ply |
|---|---|---|
| 16cm Saucepan & Lid | Internal: 16cm/6.3in x 8.5cm/3.3in Capacity: 1.5L | Internal: 16cm/6.5in x 9.5cm/3.5in Capacity: 1.9L |
| 18cm Saucepan & Lid | Internal: 18cm/7.1in x 9.5cm/3.7in Capacity: 2.2L | Internal: 18cm/7in x 11cm/4.5in Capacity: 2.8L |
| 20cm Saucepan & Lid | Internal: 20cm/7.9in x 10.5cm/4.1in Capacity: 3L | Internal: 20cm/8in x 12cm/5in Capacity: 3.7L |
| Frying Pan | 24cm/9.4in x 5cm/2in | 26cm/10in x 4.5cm/2in |
What I Have and What I’d Change
Currently I have:
- 16cm, 18cm, and 20cm saucepans and a 28cm frying pan from ProCook
- 30cm wok from John Lewis
Having used these for a few weeks now, I am pleased with this range. I think that I would have been better off with a Chef’s pan instead of once of the saucepans, but they came as a set so that was not possible. In future, I will get a chefs pan, and a saute pan, and a 24cm casserole.
With regard to the John Lewis pan, I received a voucher which is why I got that. It is a nice pan, but it is very heavy for a Wok especially with the angular handle. Does a wok really need to be tri-ply, I don’t know… I thought about getting a carbon steel wok, but decided against it for now. I think I would be tempted to get the Procook Wok if I was buying again and looking for a Wok as it has a nicer curved handle. However, I’m not sure I would as it is £75 and I’m not a huge stir fryer.
What I’ve Learned
I think saucepans are great, and useful. The Procook pans have grown on me and I don’t regret my purchase. Initially, I was a bit unsure. I would say that but sauciers (chefs/Saute pans) may have been a better purchase, perhaps I just need some separately. Saucepans are essentially pots: good for boiling things and stirring a bit. Sauciers (chefs pans) have curved, flared sides that allow for more even stirring and make it easier to reach food at the edges.
Would I Recommend These Pans?
Yes, with some caveats. These ProCook pans feel robust, they seem like they will last, and they clean easily. If you’re looking for a solid starting point, that is 3mm thick tri-ply and doesn’t cost the earth then I think they are a good choice.
However, given how food can sometimes burn on the sides (though this happens less now I’m getting use to them), I wonder if you’d be better off with sauciers, or even the lower-priced ProCook Professional range, which has an encapsulated base rather than being fully clad?
Part of me thinks that tri-ply saucepans are a luxury rather than an necessity. You can probably get the same results from a normal encapsulated-base saucepan for boiling and simmering. Where tri-ply makes sense is for sauciers and frying pans, where even heat distribution across the sides genuinely matters.
I’ll update this review periodically as I use them more.
I’m not sure I would have bought these pans at the full price of £195 with a frying pan. I think I would have shopped around more. I bought them for £165 after using my friend’s discount code, at that price I thought £40 for each part of the set seemed reasonable.
ProCook referral link. If you buy procook pans you can use my referral link, which gives 15% off. I used my friend’s referral link when buying these, which I felt made them more reasonably priced.
Thickness of Tri-ply
Procook Elite as you can see it is around 3mm, my battery for the digital display has ran out. I will get a new one and post the updated image.
John Lewis five-ply thermacore: Clearly much thinner barely over 2mm, this surprised me as it weighs a lot!
Handle Comparison
As you can see the John Lewis handle is much flatter and more angular, you wouldn’t think this would make a big difference, but I find it does.
Top down view to show length
