Stainless steel
Tough, dependable and non-reactive, stainless steel can handle almost anything. It’s perfect for searing meat, sautéing vegetables and making sauces. The key is preheating and using a touch of oil to stop sticking. It’s long-lasting and easy to clean.
Non-stick
For delicate jobs like eggs, pancakes and light fish, non-stick makes life easy. Food slides straight out of the pan and cleaning up is quick. Keep the heat moderate and avoid metal utensils so the coating lasts.
Cast iron
Cast iron holds onto heat like nothing else, making it brilliant for searing steaks and roasting vegetables. Once hot, it stays hot, giving food that lovely, even crust. With a little care, it’ll last for decades.
Enamelled cast iron
Enamelled cast iron has all the strength of traditional cast iron, but with a smooth coating. It’s ideal for soups, stews and slow braises. It heats evenly, holds warmth beautifully and looks good enough to serve from.
Copper
Copper is the choice for cooks who like quick control. It heats up fast, cools down just as quickly and gives precision for sauces, sweets and custards. It’s a little high maintenance, but the responsiveness is unmatched.
Carbon steel
Lighter than cast iron but just as tough, carbon steel is great for high-heat cooking like stir-fries or searing. Once seasoned, it develops a naturally slick surface that improves over time. It’s a favourite among chefs for a reason.
Aluminium
Lightweight and affordable, aluminium pans heat up quickly and evenly, making them great for everyday frying and sautéing. They can react with acidic foods, so most are coated or anodised. Look for heavy-gauge aluminium for better heat distribution and durability.
Cast aluminium
Cast aluminium gives you the even heating of cast iron without the weight. It’s ideal for casseroles, slow cooking and baking. Many come with non-stick coatings, so food releases easily and cleaning’s a breeze. It’s a practical all-rounder for home cooks.
Anodised aluminium
Hard-anodised aluminium is extra tough and resistant to scratches and corrosion. It conducts heat beautifully and often has a naturally non-stick surface. Great for everyday use, it’s a solid choice if you want something durable but easy to handle.
Ceramic
Ceramic pans are naturally non-stick without synthetic coatings, making them perfect for anyone who prefers low-oil cooking. They’re great for eggs, pancakes and gentle frying, but it’s best to use medium heat to protect the coating.
Stainless steel–aluminium hybrid
These pans combine the best of both worlds – the durability and non-reactive nature of stainless steel with the excellent heat conduction of aluminium. The aluminium core spreads heat evenly across the base, while the stainless-steel exterior makes them tough and dishwasher safe. Perfect for everyday versatility.
Ceramic-coated stainless steel
Ceramic-coated stainless-steel pans offer the strength and sleekness of stainless steel with the easy release of ceramic. They’re ideal for low-oil cooking and quick clean-ups, with less risk of sticking than plain steel. They also handle higher heat than standard non-stick, so they’re a great in-between option for everyday cooking.
