A Chef's Guide to Pots & Pans

In the early 1900s, stainless steel was known as ‘rustless steel’, because it does not rust, manages heat well for even cooking, can withstand high temperatures, and lasts longer than other cookware. This durable, easy-to-clean material is a daily go-to.

Cast iron is a great chemical-free alternative to cooking in non-stick pans and has the added benefit of fortifying your food with iron naturally. It holds heat beautifully and can be used on the stovetop and in the oven, making it a good multitasker. With proper care, your cast iron pots and pans will require less oil during cooking and can last for decades.

Pots made of aluminum conduct heat really well, meaning they are quick to heat and cool down and heat very evenly. These pots are lightweight but not as durable as harder wearing stainless steel.

Copper is highly sensitive to heat, meaning it heats and cools very quickly. This is beneficial when cooking delicate dishes, like fish, seafood, and sauces such as caramel or chocolate that tend to overcook easily.

A non-stick coating help protect your pots and pans from scratches and stains.

Braiser pans brown meat evenly and are best for sautéing food on the stove and in the oven.

Perfect for making pancakes and omelets. The curved edges and shallow sides make it excellent for frying.

Designed to be used in the oven and because of their lower sides, food heats quicker.

A saucepan has a very distinctive shape which allows for heat to be distributed evenly. It’s great for making soup and boiling eggs and pasta.

This is the perfect pan for making breakfast, but allows you to cook a variety of food in one pan. It is ideal for medium heat cooking and suitable for all stovetops including induction.

This pot was designed for slow-cooking stews, it can fry or cook any meal to perfection. The fitting lid makes it perfect for braising.