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Whether you are new to cooking or consider yourself a master chef, a good quality set of pots and pans is an important piece of kit. However, deciding on which pots and pans are best for you can be a difficult task, which is why we have created an in-depth guide to buying pots and pans that are suited to your hob type and cooking style.
Ensuring that your pots and pans are compatible with your hob is vital. This is because the incorrect materials could impact your cooking performance and quality of food due to poor heat conductivity and retention.
Read on for our in-depth pots and pans buying guide.
When choosing your pan materials, you need to ensure that the material is compatible with your hob. The correct pan material can improve heat conductivity and offer even cooking and more consistent results as well as protect your hob from scratches.
Aluminium pots and pans typically have a non-stick coating on the inside and an enamel exterior, making aluminium cookware scratch resistant, easy to clean and incredibly durable. What’s more, aluminium pans are lightweight – perfect for those in need of lighter cookware – and dishwasher safe. Aluminium is also a very good heat conductor and can provide even results when cooking.
There are coated and uncoated pans available, depending on your personal preference.
Stainless steel cookware is favoured amongst professional chefs due to its great heat conductivity and durability. Most stainless steel pots and pans are also dishwasher safe, ideal for low maintenance cooks looking for easy to clean cookware.
Incredibly tough, properly treated anodised pots and pans will not chip, peel or even react with acidic foods due to the electro-chemical process that is used to harden the materials. You can also benefit from anodised cookware being lightweight and quick to heat up.
For cookware that offers even heat distribution and is incredibly long-lasting, anodised pans can be a great investment that is sure to last you for many years to come.
Ceramic pots and pans are naturally non-stick and can, therefore, be considered a healthier option due to less oil being needed when cooking. Ceramic pans are also completely non-reactive, heat up quickly, distribute heat evenly and can be used on the stove as well as in the oven – for the latter, always check whether the handles are oven-safe.
Although copper pans are relatively expensive, they offer great heat conductivity and are incredibly long-lasting. Most copper pots and pans are lined with tin or stainless steel, acting as a barrier to stop the copper from reacting to acidic foods.
Copper pans will not work on induction hobs unless cladded with a ferromagnetic metal like stainless steel.
Cast iron is a common material used for cookware, and although cast iron is slow to heat up, it retains heat well and is perfect for slow cooking and searing meat. You may need to season your cast iron casserole dishes and griddles for more consistent cooking results.
Before you decide on your pots and pans, you need to ensure that they are compatible with your hob type. Certain materials are not induction compatible, while others may leave scratches on the hob due to the pan's weight. Learning about which materials are compatible for your stove can save you time and money.
Finding the right pans for induction hobs is important if you want to benefit from even heat distribution; the wrong material will simply not work on an induction hob.
Induction hobs are made from ceramic glass and include a magnetic induction coil that produces the heat which is when transferred from the hob to the cookware and then to the food in the pan. Pans need to be made from a magnetised metal such as steel or cast iron; copper and aluminium pots and pans will fail to heat up unless the base has been bonded with a magnetised metal.
We have plenty of induction cookware that will successfully heat up and offer even heat distribution for well-cooked meals.
TIP: If you do use an induction hob but still wish to use your non-induction cookware, an induction hob converter will allow you to do this.
Made from a ceramic glass with a heating component underneath, a ceramic hob is relatively easy to clean and is compatible with all pot and pan types. Always lift your pans when cooking on a ceramic stove to keep the top from scratching.
Gas hobs benefit from being compatible with all pots and pans, however, you need to regulate the flame so that it does not extend beyond the pan’s base and damage the pan’s handles.
When cooking on a halogen hob, you should use pots and pans with thick bases that are non-reflective. A reflective base can cause the halogen lamps placed under the glass hob to turn off. A halogen stove provides the same heat as a gas hob, but is powered by electricity.
Just as the name suggests, non-stick pans have a non-stick coating that stops your food from sticking to and burning onto the base and sides of the cookware. Non-stick is perfect for frying pans and saute pans, plus it can aid in healthier cooking as there is less need to add additional fat such as oil. Cookware with a non-stick coating is typically easy to clean due to a lack of food sticking to the pans.
TIP: We suggest that you do not use metal utensils or abrasive scourers as this can scratch and damage the non-stick coating.
Usually applied to cast iron, steel and aluminium pans, an enamel coating strengthens cookware and stops enamel pots and pans from being easily scratched or reactive to foods. Enamel coated pots and pans are also semi non-stick, making it less likely that your food will stick to cookware.
TIP: Enamel cookware has great versatility and can be used on the stove or in the oven.
Whether you have an induction stove or prefer non-stick pots and pans, check out our variety of cookware – all of which have their own unique features.
*When viewing the table on mobile, scroll left to right to view the content.
|Range||ProCook Granite||ProCook Carbon Steel||ProCook Gourmet Non-Stick||ProCook Gourmet Stainless Steel||ProCook Professional Ceramic||ProCook Professional Granite||ProCook Professional Stainless Steel||ProCook Professional Anodised||ProCook Elite Tri-Ply||ProCook Elite Forged|
|Compatible with all Hob Types||Yes||Yes||Yes||Yes||Yes||Yes|
|Oven Safe to 260°C||Yes||Yes||Yes||Yes||Yes||Yes||Yes||Yes||Yes|
|Silicone Stay-Cool Handles||Yes||Yes|
|Ultra Double Layer Non-Stick Coating||Yes||Yes||Yes|
|Ultra Plus Triple Layer Non-Stick Coating||Yes||Yes||Yes||Yes||Yes|
|Ultra Supreme Non-Stick Coating||Yes||Yes|
|Even Heat Distribution||Yes||Yes||Yes||Yes||Yes||Yes||Yes||Yes||Yes||Yes|
Our ProCook Granite range offers great heat distribution and has a beautiful granite finish.
Made from spun carbon steel for excellent heat distribution and is dishwasher safe and oven safe up to 260C. Not suitable for induction hobs.
Constructed from 3.5mm thick aluminium, our Gourmet Non Stick cookware range is classically black and offers even heat distribution.
Our Gourmet Stainless Steel cookware range is crafted from 18/10 highest quality stainless steel and features silicone stay-cool handles.
Fully compatible with most hob types, including induction, our Professional Ceramic are beautiful and promote healthier cooking due to the manufacturing process that uses less energy and, therefore, has less of an impact on the environment.
Our Professional Granite has a beautiful granite effect finish and is suitable for most hob types.
Beautifully crafted from 18/10 stainless steel and suitable for all hob types and oven cooking up to 260C.
Constructed from hard anodised aluminium for added durability and strength. Our Professional Hard Anodised cookware is also suitable for call hob types, is oven safe to 260C and dishwasher safe.
As the name suggests, our Elite Try-Ply is triple layered for extreme durability and has unrivalled heat distribution that carries from the base and up the sides due to its seamless construction.
Not only does out Elite Forged cookware look beautiful due to its classical design, but it is also suitable for all hob types including induction and is oven safe to 260C and is dishwasher safe.
Knowing the different pots and pans and how to use them properly cannot only enhance your cooking performance but also increase the lifespan of your cookware.
A saute pan, also known as a chefs pan, is a pan used for cooking meats and vegetables as well as reducing sauces through simmering. Although saute pans look similar to frying pans, they each have their own unique benefits and advantages.
The main difference between a saute pan and frying pan (or skillet) is that a saute pan has a larger surface area and straight sides, making them ideal for reducing sauces through simmering and searing meats or meat substitutes. Frying pans, on the other hand, feature slanted sides which are perfect for quick cooking techniques like flash frying where you are required to move the ingredients around to avoid sticking and burning.
With each pot and pan being made from a specific material and having their own unique features (e.g, a non-stick coating), learning how to clean and use your pots and pans properly can increase its lifespan and make them last for longer.
TIP: We have a handy and in-depth guide dedicated to explaining how to care for your cookware so that you can prolong the longevity of your pots and pans.
Our beautiful 8 piece Professional Granite Cookware Set including 14, 16 & 18cm saucepans, 20 & 28cm frying pans, 20cm stock pot, 20cm steamer insert and a 24cm shallow casserole.