Cookware

The best cookware depends on what you cook most often. Non-stick or ceramic pans are useful for easy everyday meals, stainless steel is ideal for browning and versatile cooking, while cast iron is a great choice for slow cooking and heat retention.

Consider cooking style, cleaning preferences and durability. Ceramic offers easy food release, stainless steel is robust and versatile, non-stick makes delicate foods simpler to cook, and cast iron works well for slow-cooked dishes and oven-to-table meals.

No. Induction cookware needs a magnetic base, so always check the product information for the induction symbol for confirmation that the pan is suitable for all hob types.

Many pots and pans are oven safe, but the maximum temperature can vary depending on the body, handles, lids and coating. Check the individual product page before placing cookware in the oven.

This depends on the material, frequency of use and how it is cared for. Following the use and care instructions, avoiding overheating and choosing suitable utensils will help cookware perform at its best for longer.