Cookware

Confused by the vast selection of cookware on the market? 

At Kitchens we’ll happily discuss your requirements and show you which cookware best suits your needs.

The material used for the body of the cookware, the handles and lids will determine what type of hob it can be used on, how the pan can be used (for example in the oven, freezer or microwave), whether or not it is dishwasher safe, how evenly it will cook and how easy it is to clean.

To be sure of getting value for your money it’s important you buy the cookware that suits you and your style of cooking.  Do bear in mind that a selection of different types of cookware can be more useful than collecting pieces from the same range. 

Contents

• •     Some questions to consider when choosing new cookware
• •     Types of hob available
• •     Different materials used in cookware (e.g. Aluminium, cast iron, ceramic, copper, steel)
• •     General Use & Care of Cookware
• •     Non-stick
• •     Lids
• •     Handles & lid knobs

Some Questions To Consider

• •    What type of hob do you have?
• •    Do you want ovenproof cookware?
• •    Do you want to put your cookware under the grill?
• •    Do you want to put your cookware in the dishwasher?
• •    Do you want to put your cookware in the microwave?
• •    Do you want to put your cookware in the freezer?
• •    Do you want to take your cookware to the table?
• •    How many do you usually cook for?
• •    What type of dishes do you want to cook?
• •    Does the colour matter?
• •    Are boxed sets good value?
• •    Do you want a matching set of pans?

Types of hob available

It is important that you choose the cookware that will give the best performance for your type hob.

Gas  -  The heat from a gas ring is easily adjusted as it can be increased or reduced instantly.  All cookware is suitable for use on a gas hob as the heating process is not as intense as it can be with electric hobs.  Make sure that the flame does not lick up the sides of the pan at any time.  Use a simmer mat or heat diffuser if you need to reduce the heat lower than the lowest setting.

Radiant ring – This is an electric coil, it is slow at heating up or cooling down.  Choose pans that are at least medium weight with a flat base.

Solid hotplate – Consists of a thin iron disc covering the heating element, as with a radiant ring, a solid hotplate can be slow to respond to a change in the heat setting.  As for a radiant ring the pans must be at least medium weight and have a flat base.

Ceramic -  A flat ceramic glass surface covers the electric heating elements, which may be radiant, solid hotplate, halogen or induction (see below).  These hobs are easy to clean.  It is important that cookware is not dragged across the surface as this could damage the hob.

Pans must have a flat base to maintain contact through the glass, it is therefore important to use pans that have a good medium or heavy weight base that conduct heat well and will not buckle.  You should also choose pans that have a reasonably smooth base so that the glass is less likely to be marked by the pan.

We don’t recommend copper pans on a ceramic hob as the glass surface can scrape off minute particles of copper; this can lead to permanent marks on your hob.

Halogen – This hob has a smooth ceramic glass surface but it heats up quicker than a conventional ceramic hob as the main heat source is from halogen lamps with a tungsten element and halogen gas.  These hobs are easy to clean.

It is best to use a heavier gauge pan that can withstand intense bursts of heat.  It is also important to avoid pans with shiny bases as this can reflect heat back into the hob and cause the ring to cut out or switch off.  Be careful not to drag a pan across the glass surface as this can damage the hob.  As explained above, we do not recommend using copper pans on a ceramic hob.

Induction –  This hob also has a smooth ceramic, easy to clean, glass surface.  The heat is generated through a magnetic induction coil that heats the cookware and not the hob.  The heating and cooling processes on an induction hob are almost instant, it is faster and more energy efficient than all other types of electric hob.   

Pans do not have to have a heavy base but they must be made of a ferrous metal as the heat will only be created if the pan has a magnetic base.  Cast iron or steel are ideal as both materials are ferrous.  Some stainless steel and aluminium pans are now manufactured with a ferrous magnetic base so that they are suitable for induction hobs.  If you have an induction hob, or plan to buy one in the near future be sure to check that the base of your chosen pan is magnetic.   As with all ceramic glass hobs it is important not to drag a pan across the surface as this can damage the hob.

Solid fuel/range cookers -  This refers to the solid plates found on range type cookers such as Agas and Rayburns.  It is important to have heavy, flat based pans that are not going to warp as the heating process can be very intense.

Different materials used in Cookware 

Aluminium - A very popular material for cookware as it is both durable and an excellent conductor of heat, what’s more it is also a comparatively low cost material.  Aluminium pans are produced in various gauges.  A thicker aluminium is usually a more efficient conductor of heat.  Medium and heavy weight pans are suitable for all heat sources except induction, some ranges are adapted for use on induction.

There are different types of aluminium used for cookware – plain aluminium, aluminium with a non-stick coating, anodised aluminium, cast and forged aluminium.

Plain aluminium - Most aluminium cookware for domestic use is anodised and/or produced with a non-stick coating.    However there are a few pieces that are plain aluminium.  It’s important never to store food in a plain aluminium pan.  Pitting, staining and watermarks may occur with use and damage can be caused to the inside surface if residues of bleach or soda are left in the pan after cleaning.  Always rinse and dry thoroughly.  Deposits formed on a plain aluminium pan can be removed with acidic food such as lemon rind, rhubarb or apple peelings.  Aluminium pans are not suitable for the dishwasher.

Aluminium with a Non-Stick Coating – Some aluminium pans are available with a non-stick interior.  The pan is easy to use and, what’s more, the aluminium is protected against pitting and staining.  Only use wooden, nylon or silicone tools to avoid damage to the non-stick.  Check the manufacturer’s instructions for use and care.

Anodised Aluminium with Non-Stick Coating  -  To convert aluminium to anodised aluminium the metal undergoes an electro-chemical process.  This changes the soft molecular structure so that it becomes non porous and as smooth as glass, giving greater surface strength and resistance to pitting as it becomes twice as hard as stainless steel.

Most pans are available with a non-stick coating, creating a pan that is easy to clean and an excellent conductor of heat.  Anodised aluminium pans with an interior non-stick coating and a protective layer of non-stick on the exterior may be dishwasher safe – always check the manufacturer’s instructions.

Cast and Forged Aluminium with Non-Stick Coating  -  Cast and forged aluminium is a heavier (thicker) gauge than spun or pressed aluminium.  It is even more efficient at conducting heat and is relatively light weight, durable and easy to use.  This heavier gauge aluminium can be used on all heat sources, the possible exception being induction, though some ranges have been adapted for use on induction hobs.  The pans are, in many instances, dishwasher safe but are best washed by hand in warm, soapy water.  Check the manufacturer’s instructions for your chosen range.

Black Iron or Carbon Steel - These pans are very tough and virtually indestructible.  Black iron pans conduct and retain heat very well so a high heat is not needed for these pans, however they will easily withstand high heats for fast cooking, searing and stir frying.  Black iron is typically used for making frying pans, omelette pans, paella pans, woks and stir fry pans. 

Black iron pans can be used on most heat sources, including induction - but they must have a flat base for use on ceramic and solid fuel cookers.

The pans must be seasoned before first use (see below for seasoning instructions) as this will prevent rusting and also create a non-stick patina for easier cooking.

Black iron pans should be left oiled after use and kept in a dry place.  Any surface rust can be easily cleaned away with nylon pads and a little scouring powder.  Steel pans will blacken through use, this patina should be left to build up as it helps develop an effective non-stick surface.

These pans must not be put in the dishwasher and should only be washed by hand with little or no detergent.  Pans must be thoroughly dried and ideally oiled before putting away.  All these pans are suitable for induction hobs but only use the heavier gauge pans on electric and solid fuel hobs.  See below for seasoning black iron pans.
 
Cast iron - untreated - Suitable for all heat sources.  These pans must be kept seasoned and oiled otherwise they will rust between uses.  Untreated cast iron should be washed by hand in warm, soapy water, it is not dishwasher safe.  Cast iron is brittle so be careful not to knock or drop as this could damage the pan.

Seasoning black iron and untreated cast iron pans – Wash the pan and dry thoroughly.  Pour in a little cooking oil and wipe this round the cooking surfaces.  Heat the pan gently for a few minutes, allow to cool and then pour off excess oil.  Repeated washing will remove this patina so the pan should be kept oiled.  The surface patina achieved by seasoning will aid the ‘non-stick’ properties and pans that are kept for eggs and omelettes need only be wiped clean with kitchen paper.  If foods with a strong flavour have been cooked in the pan it helps to retain the patina by rinsing in hot water only. 

Enamelled Cast Iron - Cast iron is a good conductor of heat, the pans heat up evenly and will retain heat after cooking, these pans are suitable for all heat sources.  Cast iron is so efficient that these pans only need a low to medium heat.  Never heat a pan that is completely empty.  Avoid sudden changes of temperature such as putting cold or warm water in to an empty hot pan, or by placing a hot pot on a cold surface.

The enamel surface is similar to glass and is easy to clean but, as with all cookware, food will stick if the heat is too high and the enamel may stain with certain, strong coloured foods.  It is best to use wooden, nylon or silicone tools and never use wire wool or any other abrasive cleaning materials.  A soak in warm, soapy water and a nylon brush or scourer should be sufficient for removing any burnt on food.  A proprietary enamel cleaner can be used for removing stubborn marks or stains.

A great advantage of cast iron is that most of the pan handles form a part of the pan, hence it is of the same material and there are no fixings.

Both cast iron and enamel are hard and brittle, avoid knocking or dropping this cookware as this can damage the pan.

Ceramic - At least one manufacturer has developed a range of ceramic cookware that can be used on the hob, as well as in the oven and under the grill.  Emile Henry’s Flame range is a unique material that will withstand direct heat.  This offers a lightweight pan that is also microwave and dishwasher safe.  Ceramic cookware is not suitable for all heat sources.

Copper - These pans are the preferred choice of the professional as they have fantastic qualities of heat conductivity.  A heavy gauge copper pan will respond almost instantly to the heat source as it is switched on or off.  As copper is so efficient at conducting the heat you generally need only a low setting on your hob.  Heavy gauge copper can be used on gas, radiant, solid plate and solid fuel hobs.

Most copper pans are lined to prevent an adverse reaction of the food with the copper.  Traditionally copper pans were lined with tin, or even silver, but they needed re-lining every few years to replace the worn tin.  Copper pans are now available with a stainless steel lining which is extremely tough and will last the life of the pan.

Sugar boilers and maslin pans are traditionally unlined for boiling sugar.  These pans must not be used for any other type of cooking including pickling or preserving with vinegar.

Never clean copper pans with abrasives or metal scourers.  The exterior of the pan is best cleaned with a proprietary copper cleaner.  Do not put copper in the dishwasher.
 
Enamelled Steel - Steel is a good conductor of heat and the enamel surface is easy to clean.  Some pans have a non-stick lining which is even easier to use.  Enamelled surfaces are similar to glass, don’t use metal utensils and scourers on enamelled or non-stick surfaces as this can damage the surface.  Avoid sudden changes of temperature, such as putting the pan in the washing up straight after serving the food, as this can damage the enamel surface. 

These pans can be used on all heat sources and some are suitable for the oven.  Wash pans in warm, soapy water, some pans are dishwasher safe – check the manufacturer’s instructions.  Enamel will stain with certain foods, to remove stains use a proprietary enamel cleaner.

Flameproof Glass - Pyrex have developed Pyroflam, made from pyroceram – a combination of ceramic and glass - that can be used on the hob as well as in the oven, under the grill and in the microwave.  It is also dishwasher safe.  The range of saucepans and casseroles offers an interesting alternative to metal cookware; they can be used on gas, electric and solid fuel hobs but not induction.
 
Stainless Steel - Stainless steel is a durable material that is generally easy to cook with and easy to clean.  Check the manufacturer's instructions but most ranges are suitable for gas, electric and solid fuel hobs, some ranges have been adapted for use on induction. Most stainless steel cookware is made from 18/10 stainless steel – that is 18% chrome to prevent rusting and 10% nickel to prevent tarnishing.  The name, stainless steel, can be misleading (in Europe the title is Inoxidable or Rostfrei meaning rust free) as it will stain from the boiling of some vegetables.  Stainless steel can also pit, mark and spot from the action of limey water, acids, alkalis and salt water, and even from some detergents if they are allowed to dry out in the pans after washing.

As stainless steel is a poor conductor of heat all cookware that is to be used on the hob will include a layer of a highly conductive metal, usually aluminium.  In many ranges the aluminium layer is only in the base of the pan.  Some newer ranges have a layer of aluminium throughout the entire pan sandwiched between layers of stainless steel, this ensures that the base and sides of the pan will heat more efficiently and evenly.

Like all other types of cookware, overheating will cause food to stick to the pan.  Over- heating in stainless steel can also cause blue/bronze tints to appear in the pan, these are harmless and, provided the overheating is not too severe the marks can usually be removed by using a stainless steel cleaner.

Stainless steel is easy to clean by hand with a mild detergent and hot water, dry and polish the pan immediately after washing to retain the shine.  Never use wire wool, abrasive powders or metal scourers to clean the pan as this will mark the surface.   Avoid using sharp, metal tools in the pan as they can also damage the surface.

Most stainless steel cookware is dishwasher safe but always refer to the manufacturer’s instructions.

Stainless steel with non-stick lining - All the advantages of a durable, easy to clean stainless steel pan but with a non-stick interior for even easier use and cleaning.  Use only wooden, nylon or silicone utensils and avoid metal scourers that could damage both the interior and exterior of the pan.

General use and care of cookware

These are general points but do be sure to also follow the use and care instructions for your chosen cookware.

• •    Avoid metal utensils – this can damage the surface.
• •    Do not heat when empty – this can damage the pan.
• •    Do not subject to a violent change of heat, e.g. running water into a hot pan – this can damage the structure of the pan.
• •    High heat can cause food to stick – even in a non-stick pan.
• •    Non-stick linings can be damaged by high temperatures – use non-stick cookware on low to medium heat settings.
• •    Soak stubborn and burnt marks in warm, soapy water  - clean with a nylon brush, nylon scourer or proprietary cleaner.
• •    Do not knock or drop.
• •    For a more efficient performance try to choose a pan that is the same size, or larger than the heating ring.
• •    Never have the gas flames licking the sides of a pan as this can damage pan handles - and it wastes energy.
• •    Add salt to water once it is boiling – to avoid spotting on the pan.
• •    Some pans are dishwasher safe – always check with us at Kitchens or the manufacturer’s instructions.
• •    Ensure pans are completely dry before storing.
• •    Store pans with care, they may get damaged if they rub together.

Non-stick

Non-stick linings make pans easy to use and easy to clean but must be treated with care as poor use and care can damage non-stick.  Overheating is the biggest cause of deterioration of non-stick surfaces – always use a low to medium heat and allow the pan to heat up slowly rather than placing directly on high heat.  Never heat an empty pan.

Always use wooden, nylon or silicone utensils, avoid metal tools or metal scourers that can damage the non-stick.  Preferably wash your pan in warm, soapy water with a nylon brush or scourer.

To help protect the coating it’s a good idea to wipe oil around the surface from time to time.

Be careful when stacking your pans, make sure the non-stick does not get rubbed by another pan resting on the non-stick surface.  If necessary you should place a couple of sheets of paper towel, or similar, on the pan so that any pan placed on top is not in direct contact with the non-stick.

PTFE – or polytetrafluoroethylene has typically been the main component of non-stick coatings.  More recently a ceramic based non-stick coating has been developed, this is generally very hard and more resistant to abrasion or damage from too high a heat.

Lids

Lids may be of the same material as the pan, such as stainless steel or enamelled cast iron or could be glass – usually with a metal ring to protect the rim.

The glass used for pan lids is usually a heat tempered, toughened glass.  This strong material is heat resistant and typically shatter-proof – check the manufacturer’s description.  The main advantage of a glass lid on a pan is that it is possible to see the contents cooking without removing the lid.

Handles & lid knobs

Handles are generally either metal or a type of heat resistant plastic.  When choosing a pan be sure to check the handle for comfort.  Also look at how the handle is fixed to the pan, it may be welded or screwed on.  Check that the fixings are both secure and easy to clean.

The material of the handle and lid knob will determine the heat resistance of  the pan.  Some fittings will go to 240ºC / gas mark 9, others to only 180ºC / gas mark 4.  Again, check the manufacturer’s instructions.

Related Products:

Cookware