Mini Pasta Bakes and a Proware Kitchen Mini Copper Tri-Ply Pan Giveaway

I mentioned cooking with Proware Kitchen’s Tri-Ply copper pans on my blog shortly before Christmas, when I tested a set sent to me by Proware Kitchen. They’ve stood up extremely well in my kitchen and so I was pleased to see some new pans added to the range, including a 24cm saute pan, a 24cm stockpot, a 12cm mini frying pan and a 12cm mini casserole. I’ve now tried out the newbies, too and have been equally happy with them – the 24cm saute pan being my most used and loved pan in the range. Lakeland stock the pans exclusively and since the beginning of the summer Lakeland have had them on special offer – 3 for 2, with the lowest price item being free.

Proware 24cm Saute Pan

 A tasty filling for an Easy Chicken Pie – {find my recipe here}

Caring for my Copper Tri-Ply Pans

My Proware Kitchen Copper Tri-Ply pans have been through the dishwasher lots of times, though their website states that where possible, they should just be washed in warm soapy water. Copper does tarnish over time, which gives them a lovely, rustic, well-used look, although I’ve found that either Brasso (an inexpensive metal polish) or better still, half a lemon dipped in salt and gently rubbed onto the copper, brings them back to their shiny state easily enough.  

The photo on the left is before cleaning the pans. On the right, the pan on the top left was cleaned with half a lemon dipped in salt and the pan on the bottom right was cleaned and polished with Brasso.

ProWare Copper Pans

The new mini pans are also incredibly cute. They remind me of a posh meal, with perhaps a roasted chicken breast and some bright green petit pois served in a little pan alongside, or even a tasty sauce. I use mine to make mini pasta bakes in, which can then be served as individual portions. You have to be very careful though, as straight out of the oven the copper is very hot! The mini frying pans are great for single fried eggs, or mini omelettes, too.

Copper pans are excellent conductors of heat. The benefit of using Tri-Ply copper pans is that they are lighter than traditional copper pans, less expensive and have a three layer structure – a copper exterior, an aluminium core second layer and then they are finished with a thin layer of stainless steel inside the pans. So basically, the pans stand up to professional or domestic use, they look pretty and food cooks evenly and without sticking or burning as you can generally use a lower heat.

Here’s a very simple Pea and Bacon Pasta Bake recipe that I often make at home. Below the recipe, you’ll also find a giveaway for a mini frying pan – good luck!

Mini Pasta Bakes

Mini Bacon and Pea Pasta Bakes

From Ren Behan Food | | Main Dishes

A simple pasta dish, livened up with melted cheese and crispy bacon. If you don’t have mini pans, use one larger oven-proof pan or baking dish.


4 servings


  • 250g pasta (macaroni, butterfly/farfalle etc)
  • 100g frozen peas
  • 1 tbsp olive oil
  • 200g chopped mushrooms
  • 2 tomatoes, skinned, chopped
  • 200ml double cream
  • 100g cheddar (grated)
  • 200g smoked bacon rashers, chopped into small pieces
  • An extra sprinkle Parmesan cheese (optional)
  • Sea salt and pepper


  1. Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions. A few minutes before the end of the pasta cooking time, add in the frozen peas. Drain and put to one side.
  2. Pre-heat the grill or the oven to 180C
  3. Take a large frying pan or saute pan. Add the olive oil and the mushrooms, cook for a few minutes until soft. Add in the tomatoes and cook for another few minutes. Pour in the double cream and simmer for five minutes. Season with a little salt and pepper.
  4. Pour the pasta and peas into the pan with cream and mix everything together well. Transfer the pasta into four mini pans or into an oven-proof baking dish.
  5. Top with grated cheese and place under the pre-heated grill or onto the oven for 5-10 minutes, until the cheese is golden and bubbling.
  6. Meanwhile, in a separate frying pan, fry the bacon bits until crispy.
  7. Serve the pasta bake taking care of the pans as they will be super hot. Sprinkle over some of the crispy bacon pieces and a grating of Parmesan cheese.


  • This dish can be served without the bacon for a vegetarian version.

ProWare Kitchen Giveaway

a Rafflecopter giveaway

With thanks to ProWare Kitchen for sending me the latest pans in the range to review and for providing a giveaway prize. I was not required to write a positive review and this is an unpaid post.

More Pasta Recipes

Easy Macaroni Cheese with Baby Leeks

Quick Tuna Fish Pasta



  1. Hannah Whitling says

    Scrambled eggs, omelettes, and pancakes are what I would like to try with this pan. I live on my own and this pan is perfect size for me.

  2. Alison Smith says

    Ooh the mini bacon and pea pasta looks yum, I’ll have to try it. My kids are massive risotto fans so probably a chicken risotto :)

  3. Paul Kay says

    I would do a fried egg as you suggest – I mostly cook for one person so mostly use small pans for everything.

  4. Linda Bunning says

    The first thing I would cook would be a lovely chicken curry, next would be some lovely home made strawberry jam.

  5. donna clinton says

    I would make a yummy mushroom and onion omlette,perfect for a saturday morning after a nice lie-in!

  6. Kim Howard says

    I’d heat up some beans to put on my toast ^_^

    Then I’d make the effort to learn to cook other things in my lovely new pan!

  7. Alexis Pettie says

    I’ve always wanted one of these pans, they last you a lifetime! I’d prob cook my meatballs in a tomato sauce with spaghetti, my nephews love it!

  8. Jo MrsC says

    I would just COOK


    e.g My Sat nights tea was ,
    Oven Baked fillet steak. Heat pan, Caramelize Onions, put to side. Make up Bernaise sauce, (throw potato in oven) BuT I add stack loads of pepper & garlic, plus cream, so really its a mash of multi flavours. (sep pan of left over veg’s for stir fry) Chuck in some mushrooms, then add the fillet. to braise in the sauce.
    ALL piping hot / serve to me,myself,I !! :) Who’d want to share that anyway 😀

  9. Claire Nelson says

    A version of hash that we do – potatoes, chorizo, onion all bound with mustard and then a poached egg goes on top right at the end

  10. Jennifer Hudson says

    I’d cook a roux to make some mac and cheese – and probably sneak some bacon and potato in there, too!

  11. Elizabeth Smith says

    with cheese and bacon in one recipe I think yours will be quite difficult to beat. I’m thinking maybe poaching some fish then using the same pan to make a fish pie.

  12. Phyllis Ellett says

    We getting into American-Italian cooking here at the moment, so something like Steak Pizzaiola would be nice.

  13. Patricia Walker says

    I’m huge fan of rice and pasta so the first thing I would probably cook would be a mushroom risotto followed by a tuna bake

  14. Mary Baldwin says

    I’d love to cook up a big batch of pasta sauce that I could then freeze for later. Also, they look ideal for making a beef stew – which we’ll start eating again as winter draws in.

  15. Andrew Halliwell says

    Better question might be what would you cook FIRST.
    I’d cook everything in it that fitted in a pan, fry, boil, etc.
    Apart from maybe jam, that’s not meant to be made in copper pots I don’t think. Probably something to do with the acid in the fruit.

  16. Stephanie says

    What wouldn’t I? :) But the first thing I would cook is probably an omelette because it sounds good right now :)

  17. julie baxter says

    theres so much i could make in this pan, chicken curry, pancakes, omlettes etc it looks fantastic

  18. Danielle Graves says

    I’d probably make up a batch of tomato sauce for the freezer – makes quick tea’s so easy as can be used for pasta, bolognese, chilli, lasagne etc. x

  19. David Harrington says

    I would cook a Ham and cream sauce for pasta flavoured with ” La Trufina” black Truffle and Ceps paste.

  20. cecelia allen says

    I would cook some yummy toffee, fudge and caramel for my grandchildren, they love home made sweets

  21. Shauna Ferguson says

    My mum has been on at me for so long to get copper bottom pans! I would get stuck in to making sauteed mushrooms and onions to top focaccia bread.

  22. says

    These pans look wonderful – I have always steered away from copper because of the cleaning but hey you have made it look simple. My chicken in cream and tarragon sauce would look perfect in these pans. Your pasta bake looks great too.

  23. Louise Comb says

    I would use this lovely pan lots. Perhaps I would start off with making a Paella, with plenty of seafood, including some fresh muscles. I think that would do the pan justice :)

  24. Fiona O'Farrell says

    I’d cook a chicken and chorizo jambalaya, as it went down a treat last time I tried it.

  25. Karen Barrett says

    Gorgeous pan, I picked a great big batch of my tomatoes yesterday so probably cook them for lovely tomato based recipes throughout the winter months.

  26. Calum Tait says

    I love copper pans for the way they look and the very even heat distribution – what a great prize.

  27. zoe matthewman says

    It would have to be pancakes and curry in these pans my two favourite foods. Fingers crossed this is a fab prize

  28. Andrea Balderstone says

    I would cook a lovely cheese sauce for macaroni cheese which is a family favourite. These beautiful pans would replace my old ones. Fingers crossed I would love these.

  29. Persha says

    These pans are really lovely! I would use them to cook up lots of delicious home-cooked meals for my daughter who is 1 year old and love exploring new flavours and textures and (for the most part) loves mummy and daddy’s home made meals. I think these would be a great size for cooking up a nice sized portion. I’d probably use the frying pan for a cheeky cooked breakfast too!!
    Thank you for a lovely opportunity and your recipe looks lovely, will definitely be giving it a go yum yum!

  30. amelia avossa says

    Pasta Pea’s & Cream with Garlic mushroom & ham.
    A fave of mine my italian dad used to always cook me its Yummy!

    • says

      I think I would make a mini salmon risotto or maybe a rice pudding just for me. The little pans really are adorable.
      Rachel x

  31. genevra says

    Hi Ren – I have been lusting after copper pans for ages and this 3for2 offer finally made John agree to buying some, so thank you!
    see you soon

  32. Madeline says

    I’d start with our family favorite (“bean slop”) which contains baked beans, ground beef, tomatoes, and onions.

  33. TracyJo (@tjsi1963) says

    Im not sure, would have to experiment but I think I would start with an omelette!

  34. Hazel Rea says

    I’d love to saute onions, mushrooms, etc. – also would make a great individual Spanish omelette..

  35. Diane Nicholl says

    American Pancakes with blueberry sauce. These look so good they would be a pleasure to have in the kitchen.

  36. Wanda Fabbri says

    A miniature copper frying pan is the ultimate kitchen essential! I would use it to make a quick cream of black truffle sauce to pour over slices of gently fried veal, or use it to sautè onions and mushrooms as a base for other sauces. It would also add that extra professional touch to our dining room table when served.

  37. says

    Oh I saw these pans in Lakeland and looked at them longingly. I’d be happy with any one of them – all of them even better. I’d probably cook up a load of pancakes in this frying pan – it’s the perfect size.

  38. Tracy Nixon says

    Another Fabulous giveaway Ren – thank you! I would cook up some delicious Zabaglione! It is a dessert I had when I was on holiday over in Italy. Apparently it is cooked in a copper pan so I think I would look up the recipe and attempt to make it myself!