Before choosing new cookware, you’ll want to consider what will be suitable for your hob and the type of cooking you want to use it for.

A popular choice, gas hobs are usually lit with a built-in ignition and heat via a flame that’s instantly adjustable. Choosing the correct sized ring is important, for maximum heat distribution without waste.

Slightly less wasteful and more cost effective than gas, electric hobs are another popular choice, and heat flat based pans evenly. A good choice for those who prefer not to cook with the open flame of a gas hob or prefer more heat control.

Induction hobs are an increasingly popular choice. They heat quickly and efficiently with a magnetic induction coil, which heats the cookware but not the cooking surface. This means they require pans with an iron component.

Induction hobs are compatible with:

• Cast Iron
• Steel
• Magnetised Stainless Steel
• Ceramic

Pans made from copper or pure aluminium are only compatible if their bases are bonded with a magnetic metal.

Ceramic hobs are made from ceramic glass with an electric heating element underneath. Pans with a shiny bottom can interfere with the heating element and are not recommended for this type of hob.

Halogen hobs are similar to ceramic hobs, but the heat is produced by a halogen lamp under the glass. Choose pans with thick bases, such as cast iron, as the heat comes in short, intense bursts.

Agas have solid hot plates that are usually made from cast iron and have a sealed electric element inside. Your cookware will need to withstand high temperatures, so pans with thick, flat bases are best.

Aluminium pans conduct heat rapidly and evenly and are very lightweight and easy to handle. They’re dishwasher safe and suitable for all hob types, including induction.

As a softer metal, it’s not as durable as other materials, making aluminium cookware a great choice for beginners without the investment. Our Principle range has silicone stay cool handles and an added non-stick Teflon coating, making it resistant to scratching and staining.

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Cast Aluminium is thicker and more porous than pressed aluminium, so it retains heat better but remains just as lightweight. It’s highly conductive too, meaning it heats up quickly and evenly but cools down just as fast when removed from the heat.

Our range has a non-stick ceramic coating, making it resistant to scratching and staining if cared for well. The casserole dishes in this range can also be used in the oven at up to 280C.

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Hard Anodised Aluminium is aluminium cookware with a surface hardened by an electro-chemical process. It has a smooth, hard and non-reactive coating, meaning it is durable – up to twice as strong as stainless steel - and won’t rust or peel.

Cast Aluminium is thicker and more porous than pressed aluminium, so it retains heat better but remains just as lightweight. It’s highly conductive too, meaning it heats up quickly and evenly but cools down just as fast when removed from the heat.

Compatible with all hob types, our Excellence range is dishwasher safe and oven safe to 260C, and includes a Teflon non-stick coating. The stylish black finish has been expertly designed for those who appreciate the professional performance of hard anodised cookware.

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Stainless steel is a versatile and practical metal to cook with as it’s resistant to corrosion and warping and particularly non-reactive. It can be used with metal utensils, unlike aluminium or copper pans.

Stainless steel cookware is suitable for any hob and finished in an attractive polished look. It can struggle with uneven cooking, but the best stainless steel pans – including our Capri range – include a bonded base that ensures even heat transfer with no hotspots. Cooking with stainless steel requires a little oil or fat to be added to the pan first.

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Copper cookware is increasingly popular due to superior high conductivity and an attractive finish. It heats up incredibly quickly and cools down just as fast when taken off the heat, and because it’s so conductive, you can achieve precise temperatures and use much lower heat levels when cooking than with any other material.

The tri-ply system, with an aluminium core, stainless steel interior and solid copper outer is the perfect cookware combination, as the aluminium core provides even cooking and the stainless steel interior improves durability.

Copper pans are a premium choice, so a great option for those who cook frequently. Suitable for all hob types apart from induction, our Cucina range features a Teflon non-stick coating on milk, saute and 24cm frying pans, along with stainless steel lids.

Copper base pans have stainless steel bodies with a copper base that extends slightly up the sides of the pan, meaning it allows even heat distribution and reduced hot spots. These are suitable for all hob types apart from induction.

Our Radiance range has a 6mm brazed copper base, with a non-stick coating on the frying pan and milk pans.

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The main benefit of cast iron cookware is that it heats evenly to very high temperatures and retains the heat incredibly well, so the pans will continue to heat your food after you have taken them off the heat

Cast iron usually has an enamelled finish on the interior and exterior and often comes with a non-stick coating. It’s a great versatile choice as it’s suitable for all hob types including induction, and can be used on the hob, oven and grill.

It’s worth noting that it’s a heavier material and is not recommended for dishwasher use, however it’s easy to clean and resistant to staining. Our range is available in four striking colours.

Ceramic cookware is a popular choice for ovenware, as it can survive being heated to high temperatures, but can also be used to store food in the refrigerator and freezer.

It comes in a variety of attractive colours, alongside cast iron and stoneware, so they’re a great oven-to-table serve ware option.

Ceramic pans may be less popular but provide even, quick cooking. Our range includes stainless steel induction plates making them suitable for all hob types.

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Stoneware is a very durable option with the heat retaining qualities of cast iron, and, like cast iron, will also require seasoning. It’s a very popular choice for baking, as it cooks evenly and does not require greasing.

Stoneware is a more premium option, and can be on the heavy side, however it will last for decades if well looked after so makes a fantastic investment. Cast iron, ceramic and stoneware pieces are always hand wash recommended.

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Whether you’re looking for the best frying pans for pancakes or a grill pan for steak, think beyond pots and pans when it comes to kitting out your kitchen.
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A staple of the modern kitchen, a wok is a deep frying pan with rounded sides. Woks allow for quick frying at high heats as food is constantly stirred and moved from the bottom of the pan. This allows a small amount of oil to pool in the bottom of the wok, so less is needed. Traditionally used for stir frying, woks can also be used for deep frying and boiling.

Usually made of carbon steel, hard anodised aluminium or cast iron, woks often have a non-stick coating and are a popular option due to their versatility. They can also be used as attractive serving dishes for group meals.

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A grill pan - with characteristic ridges - is a fantastic addition to any kitchen; think roasted vegetables, steak and chicken breast with those satisfying charred marks. They’re also a great choice for those who prefer healthy cooking, as fat is able to flow off a piece of meat into the ridges, and no oil or fat is required for cooking.

Cast iron options heat evenly but can be quite heavy, whereas cast aluminium is more lightweight. Our ranges are oven proof up to 280C and include a pouring lip for easy separation of liquids.

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A casserole pot is a must for slow cooking, one pot cooking and cooking in big batches. These are more substantial pots with a lid and two handles, which allows ease of transfer from oven to table. Enamelled cast iron is a particularly popular choice; it's durable, won't rust if left damp and can be used on the hob. This is a premium choice, so also consider ceramic, stoneware and stainless steel. It's worth thinking about an oval option if you will primarily be using it for joints of meat.

A stockpot is a tall cooking pot designed for stock, soups and sauces, but is also a great choice for cooking in large batches. The tall and narrow shape allows for minimum evaporation, which is ideal for cooking with large amounts of liquid. Popular material choices are hard anodised aluminium and stainless steel; a non-stick option may be a good investment, as you will struggle to fit a stock pot in a dishwasher.

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A convenient and popular option often used for frying pans, a non-stick coating is a usually a polymer called PTFE, although properly seasoned cast iron will also have non-stick properties, as will anodised aluminium. Non-stick pans are easy to clean, and promote healthier cooking, as little or no oil or fat is needed to begin. It's not recommended to use metal utensils as they can damage the surface of the pan; metal scourers are certainly best avoided.

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We measure the diameter of all our pans across the top, so this is the measurement given. The following shows an approximate capacity in litres for each diameter.

14cm Milk Pan – 1.3L

16cm Saucepan – 1.6L

18cm Saucepan – 2.5L

20cm Saucepan – 3.6L

24cm Stockpot – 7.6L

Please note that each individual range has a different capacity, and this is a guide.

Give your cookware the treatment it deserves to ensure long lasting performance. Our buyers recommend:

1. Always read the ‘before use’ instructions. New cookware will need washing before use, and some will also require seasoning.
2. Avoid metal utensils unless you’re using stainless steel pans. The metal can damage the interiors of your pans, especially those with a non-stick coating. Also avoid using scouring pads or steel wool products when cleaning.
3. Ensure pans are the same size or larger than the heating area. If the heating area is larger, the pan and handle may overheat and become damaged. This also wastes energy.
4. Check if your cookware is dishwasher safe. Our range includes a mix of both dishwasher safe and hand wash only, so always check the care instructions.
5. Leave cookware to cool before washing, as a hot pan in cold water can damage or warp the pan. For pans with stubborn food residue, leave to soak before washing.