HOW TO CHOOSE THE RIGHT COOKWARE

 In How Tos

Cooking at your best means having the best cookware in your kitchen. Make sure your kitchen is stocked up with these essential pots and pans and get ready to perfect any kitchen task or recipe. 

Choose your cookware by function

Frying pan

It’s best to choose non-stick for your frying pan, perfect for searing, frying or sauteeing meat and veg, cooking eggs and even seafood. A staple in any kitchen.

Saucepan

The most versatile of cookware. Use for making sauces, cooking vegetables or rice and heating soups.

Saute pan

Great for browning meat and vegetables then slow cooking mouth-watering sauces.

Stockpot

Made for cooking large, one pot meals, the stockpot has plenty of space for soups, stews, cooking pasta for the whole family and making stocks and curries.

Casserole

A cookware essential that allows you to create diverse meals from casseroles and stews to risotto and more.

Baking dish

A square or rectangular dish, perfect for baking dishes in the oven on high heat.

Roasting dish

A workhorse usually made from aluminium or stainless steel. Perfect for cooking meat and veg at the same time in the oven at high heat.

Grill Pan/skillet

Ideal for searing steak, fish or vegetables with authentic grill marks. Designed for low fat cooking – it has groove on the heated surface that drain off the excess fat and oil from whatever you are cooking.

Dutch oven

Usually made from thick, weighty cast iron, that is seasoned or enamelled. The lid is tight fitting and seals in the heat and steam for creating stove top succulent stews, curries and oven baked breads.

Choosing your cookware by material

A good set of cookware will last you years of meal prep… a good set is an investment for your kitchen.  Sturdy materials and durability are essential for good, long-lasting pots and pans.

Should you invest in stainless steel cookware?

Stainless steel is one of the most versatile materials, does the best overall job, doesn’t pit or corrode and doesn’t react to alkaline or acidic ingredients. But it isn’t the best heat conductor so you need to check for added heat conduction features– look out for an aluminium core or an aluminium or copper disc at the bottom.

What’s up with copper bottomed pots?

An excellent conductor of heat and looks beautiful in the kitchen too. A Copper exterior heats and cools quickly for precise temperature control. 

Is cast iron cookware any good?

Heavy cast iron pots and pans are very good for anything that needs to be cooked on high temperatures over a long period of time. They are also great for frying food and browning meats and poultry as well as keeping food warm from oven to table. Cast iron is extremely durable and resists warping, denting and chipping. But even though cast iron pots will look stylish in your kitchen, they can be more difficult to clean than other cookware.

We stock the best cast iron cookware:

Shop Le Creuset

Shop Emile Henry

Non-stick pots and pans, are they the best?

Non-stick pans are easy to use and means you can cut back on your use of oils and fats. They are also easy to clean but do scratch easily.

Should you choose aluminium cookware?

Aluminium is a great heat conductor and is great for fast, even cooking and energy efficiency. Hard anodised aluminium is very strong and is scratch and chip resistant, and a set of cookware in this material will last you for years.

The best of both worlds with Baccarat cookware

Baccarat produce a durable range and classic looking of cast aluminium non-stick cookware. The cast-aluminium body heats up quickly and evenly while the stone-like hard wearing non-stick interior finish makes healthy oil-free cooking easy. The non-stick coating is easy to clean and environmentally friendly.

Shop all Baccarat cookware

How to care for your cookware

  • Don’t use metal utensils or abrasive cleaning materials on your non-stick pans to avoid scratches and erosion of the protective coating. Rather leave your pan to soak before cleaning it and use the soft side of a kitchen sponge.
  • When you have just finished cooking, do not put your hot pan or pot straight into cold water. This avoids warping the bottom of your new favourite pot or pan.
  • Be aware of putting your pots on to a hot stove plate when they are empty. This will waste electricity and damage your cookware.
  • Consistently using high heat when cooking can damage your non-stick surfaces.
  • Check if your cookware is dishwasher safe before stacking them in the dishwasher.
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