Thanks for that, Frank - much appreciated. Interesting video that shows off the Prestige in context nicely.
I can see that further research is reequired before making the plunge. (I've definitely decided on a 7-litre stainless steel job, but which one will be the subject of much deliberation.)
Glad to hear your 15-strong cooking session went well too. You're dead right about it being hard work - I was knackered after mine, and I'm used to a bit of graft.
As for orange splattered kitchens, while I consider it a badge of honour after an intense curry session, it isn't viewed in the same light by others. I get through so much bleach I'm thinking about buying shares in Domestos!
