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Cooking with quality pots and pans, made out of appropriate material for the different cooking methods, can definitely enhance your cooking experience. Which material and size to choose depends on your use, and often it’s better to have more than one to use in different cooking scenarios. 

  • Enamelled and Cast iron cookware

    Cast Iron
    Cast iron is one of the most versatile cooking materials. It’s durable, conducts heat very well and can cook almost everywhere, from stove, to oven and grill. 

    • Safe for: 
      Stovetop, oven, broiler, grill and direct fire.
    • Good for:
      Searing, stove-to-oven recipes, baking, roasting and frying.
    • Most popular sizes:
      A 10- or 12-inch round skillet will do the trick for most cast iron jobs. A stove top grill pan will complete your set. 

    Enamelled Cast Iron
    Enamelled cast iron offers similar benefits to the classic cast iron, but without the hassle of seasoning. It usually comes in a wide array of colours with the enamel coating making the cookware non-reactive. Enamelled cast iron cookware is heavy and takes a while to heat through, but they retain heat extremely well. 

    • Safe for:  Stove top and oven.
    • Good for:  Stews, cooking chili based foods, and braising, and even baking bread.
    • Most popular sizes:  Start with a medium to large round or oval pot, also known as a Dutch oven. Four-, six-, and eight-quart options are very popular.

    Cast Iron vs Enamelled Cast Iron


    Enamelled Cast Iron

    Cast Iron



    Will not rust.

    Can rust so it must be seasoned

    Enamelled Cast Iron

    Cookability, Non-Stick

    Food may stick

    Food may stick if the seasoning is poor. Repeated cooking will help the seasoning and non-stick quality.

    Cast Iron

    Add Iron to your diet

    Nope, the enamel keeps the iron out

    Iron will get into the food, though a well-seasoned piece will not add as much.

    Depends on whether you WANT iron in your food

    Cooking Acidic Foods

    Perfect for cooking acidic foods like chili and spaghetti sauce.

    Less desirable since the acidic foods will strip the seasoning, especially if you simmer for a long time.

    Enamelled Cast Iron


    Usually more expensive

    Usually cheaper

    Cast Iron


    Less durable most of the time. The paint can chip off and you wouldn’t use enamelled cast iron in a campfire.

    Almost literally bulletproof. You can get a piece of cast iron that’s 100 years old and rusty, then restore it to brand-new conditions.

    Cast Iron

  • Carbon and Stainless Steel

    Stainless Steel
    Stainless steel is non-reactive, durable, dishwasher-safe, and resistant to rust, corrosion, scratching, and denting. To preserve its beauty, wash cookware by hand in hot, soapy water.

    • Safe for: 
      Stove, oven and broiler.
    • Good for: 
      Searing, sautéing, braising and making sauces.
    • Most popular sizes: 
      A good stainless-steel sauté pan with straight sides is extremely versatile. Look for a pan that’s between two and six quarts. 

    Carbon Steel 
    Carbon steel cookware is thinner and lighter than cast iron, transmits heat quickly and is a favourite for high heat cooking. Like cast iron, carbon steel is a ferrous metal, so it works well with induction cooking. They also need to be seasoned and get better with age. They should never be left sitting in water or put in the dishwasher.

    • Use on: 
      Stove top, oven and broiler.
    • Good for: 
      Omelettes, meats, vegetables, layer cakes, loaf breads and cakes.
    • Most popular sizes: 
      Start with a small frying pan (eight inches) and a wok. For the oven, invest in a set of good cake pans and a loaf pan.
  • Anodized or Hard Anodized aluminium

    Anodized aluminium is still very conductive, but the surface is much harder than regular aluminium. It is much more durable than the likes of a non-stick pan. You should never wash it in the dishwasher, as it will ruin its surface. 

    • Safe for:
      Stove top, oven.
    • Good for: 
      Depending on the type of pan, eggs, fish, searing, sautéing. 
    • Most popular sizes: 
      Anodized aluminium pans are a less expensive alternative to stainless steel, so, depending on what is already in your kitchen cabinets, a set of frying pans (varying sizes) may be a good addition. Consider an anodized aluminium roasting pan with rack, as well. Aluminium is also used to improve the heat-conducting characteristics of steel baking pans so start with a set of large sheet pans.
  • Cooker type base

    Cookware needs to function on as many types of cookers as possible. Induction cookers, which are becoming more and more popular, are a special case. All our products are suitable for electric, gas and glass-ceramic hobs. For induction cookers, the base must have a ferro-magnetic layer. 

    The different base types include the following: 

    • Induction capsule base. 
      This is used very commonly for stainless steel cookware. Stainless steel itself is a poor heat conductor. That is why a material with good heat conducting qualities such as aluminium or copper is integrated in the base.
    • Pressed induction bases.
      A magnetizable plate is pressed onto the aluminium body on a press applying a force of up to 3,000 tons. The energy applied here fuses the two materials together. To ensure a long service life, we advise you not to use a dishwasher because aggressive cleaning agents wash out the aluminium and the plate eventually comes loose. 
    • Premium induction: 
      Some aluminium is manufactured with a special premium induction base featuring a unique non-distorting, smooth and very hard surface. This base is extremely durable, does not scratch the cooker surface and is suitable for all types of cookers.
  • Coatings

    Different coatings are to a cookware to help preserve its life expectancy and its use. Non-stick and natural finish fry pans each provide a variety of cooking possibilities in your kitchen.

    • Non-stick Coatings
      Non-stick cookware is versatile and great. They are easy to clean and great for quick cooking and stir frying as you require less fat or oil. Every kitchen should have at least one non-stick pan as they make daily cooking a breeze. 
    • Ceramic pans
      If you care about the looks of your pan as much as its performance, then you will love cookware with ceramic non-stick coatings. Besides looking great, ceramic coated cookware has an extremely high heat resistance and is ideal for golden brown, crispy fried food.
    • Stone coated pots and pans
      These non-stick cookware options have a natural looking stone coating and are popular because they are extremely durable. Their non-stick properties last over time, giving you the option of healthy, light and tasty cooking.  Stone coated cookware also heats up very quickly and maintains the heat for a longer time.
  • Caring for your cookware

    Quality cookware is a wonderful investment for your kitchen and has the potential to last for many years if you treat it with great care.

    • Never use metal utensils or abrasive cleaning implements on cookware as this can damage the surface and remove any non-stick coating.
    • Only place pans on hobs that are the same size or smaller so as not to waste heat and to prevent the heat reaching the handle.
    • Never place an empty pan on a heat source, this can damage the pan and waste energy.
    • When cleaning never put a hot pan straight into cold water as this can lead to warping. Clean them with warm soapy water, or leave stubborn stains to soak for a while.
    • Whilst most cookware is dishwasher safe, it is always essential to check its care instructions before washing it in this way.
    • Always ensure cookware is completely dry before storing it away safely.