Choosing Cookware – things to consider before you buy!

Buying a good range of cookware/saucepans is an important investment, but the diverse range of products can be daunting!

When choosing cookware/saucepans you will need to think about following points:

What type of cookware/saucepan range is suitable for your hob or cooker type e.g. Induction or Gas.

Whether the cookware/saucepan range is suited to the way you like to cook.

Is it Dishwasher safe? Is this a priority for you?

Hob Types

There are many hob types available and the performance of a cookware/saucepan range may depend on what type it is to be used on:

Gas

Any type of saucepan can be used on a gas hob, but ensure the flame is regulated to avoid extending beyond the diameter of the pan, and making contact with the saucepan handle.

Electrical Radiant Spiral

These are frequently found on electric cookers and can be used with any saucepan type.

Solid Hotplate

The solid base of this heat source means that cookware with a flat base is ideal as it will sit firmly on the hob ensuring maximum use of heat generated.

Ceramic

This hob type is electrical, sitting under a ceramic surface and as such can be used with any saucepan type.

Halogen

Working on the same principle as ceramic hobs it is wise to use a thicker based pan to allow for the intense heat that can be generated by this type of hob.

Induction

The heat source of this hob is a magnetic connection between hob and saucepan and it’s the pan rather than the hob that heats up. So if you have an Induction hob you will need a pan made from magnetisable metal such as cast iron.

Aluminium or copper pans will not work on induction hobs.

Stoves/Solid Fuel

With Agas or Rayburns you will need solid cookware, as it must withstand the intense heat that is generated.

Cookware/Saucepan Ranges to Choose From

There are 4 main types of cookware/saucepans to choose from:

Hard Anodised

Hard anodising is a chemical process which changes the surface of an aluminium pan. The advantages of hard anodised pans are:

It is resistant to scratches or chips and peeling.

It is twice as strong as stainless steel with exceptional durability and superior heat distribution.

A non-stick interior is normally applied, allowing easy cooking low fat cooking and cleaning.

It is suitable for all hob types, except induction hobs.

To view hard anodised products click below:

Anolon Advanced

Tefal Jamie Oliver Hard Anodised

Infinite Circulon – the only hard-anodised non-stick cookware that can be used on induction hobs and it’s dishwasher safe!

Stainless Steel

Stainless steel pans are made from a combination of steel and chromium to prevent corrosion and nickel which adds strength. The main points are:

Resistant to scratches and dents.

Most stainless steel products are suitable for all heat sources including induction.

Most stainless steel products are dishwasher safe.

Many pans are coated with a non stick surface to allow for easy cooking and cleaning e.g. frying pans.

To view Jamie Oliver stainless steel products click here

Cast Iron

Cast iron is thick and heavy and retains and distributes heat well. The main points to consider are:

Ideal for slow cooking as it distributes heat slowly and evenly.

Tight fitting lid circulates heat & moisture.

Dishwasher safe and hard wearing.

Available in many different colours.

To view cast iron cookware click here

Aluminium/Non Stick:

Aluminium cookware is mostly relevant to frying pans – they are made with a strong outer coating of enamel & quality non-stick interiors and have the following features:

Excellent conductor of heat.

Lightweight, therefore easy to handle.

Non-stick interior makes it easy to clean and excellent for low fat cooking.

Click here to view Meyer Professional Choice Aluminium Frying pans