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Cookware is essential for everyone who wants to effectively bake, chop and fry. From non-stick and ceramic to aluminium, cast iron and stainless steel, find out what cookware is best for your kitchen with our selection of pots, pans, woks and more.
Making amazing meals is impossible without the right cookware, and investing in good quality cookware is worth it if you want the most delicious dishes. This guide will help you choose the best pots, pans, skillets and other kinds of cookware for the very best results in your kitchen.
The most important thing is to buy cookware that's compatible with your cooktop.
Induction cooktops work in a different way to conventional cooktops. They use a magnetic field generated from the coils under the surface of the cooktop to transfer heat directly into pots and pans rather than thermal heat generated by a flame or the hob surface. This is why you need to use a special kind of induction cookware with a ferrous base. Ferrous-based induction cookware contains a magnetic element such as iron, and you can test whether your current pots and pans are induction ready by seeing if a fridge magnet sticks to the base. If it does it will work on an induction cooktop, but if not you'll need to buy new induction cookware for an induction cooktop.
All cookware is compatible with these three cooktop types - including induction cookware If you're using a gas cooktop don't let the flames go too high up the sides of pots and pans as this can warp the sides. If you're going to use heavy cast iron cookware on a ceramic cooktop (not recommended) you need to be really careful when picking them up and putting them down to avoid damaging the delicate ceramic surface. To search for the best cookware brands based on cooktop compatibility, use the Narrow Your Results tick boxes on The Good Guys' cookware page.
Different types of cookware - stainless steel cookware, non-stick cookware, cast iron cookware, ceramic cookware and aluminium cookware - each have different benefits, so think about which of the factors below are most important to you.
Cast iron cookware is so durable it can be passed down through generations. There are two types: non-enamel cookware, which needs to be seasoned, and enamel cookware, which doesn't.
“Heating elements, vibration, plus cordless and compact designs are top of the list for many customers shopping for a personal massager, and you can find all of these features in highly affordable models.” - Tracey Ellis, The Good Guys Buyer – Portable Appliances.
Every kitchen should have the following cookware essentials:
Saucepan – for cooking rice, pasta, sauces and vegetables
Frying pan & skillet – for fast frying, searing, browning and deglazing
Sauté pan – for shaking and tossing when sautéing and browning (less fat than frying)
Stock pot – for making stock, soups and boiling corn, potatoes and seafood
Grill pan – for indoor grilling of poultry, seafood, vegetables and meat on high heat
Dutch oven – for slow-cooked, one-pot wonders like casseroles, stews, braises and roasts that need to be cooked on the cooktop and in the oven
Roasting dish – for roasting meat and vegetables in the oven
Multicooker – for fast pressure cooking and slow cooking
Cast iron cookware – for searing meat and then slow-cooking on the stovetop or in the oven. Perfect for convenient oven-to-table serving
Some specialty cookware for cuisine-specific dishes:
Wok – for fast, healthy, tasty stir fries
Steamer – for homemade dumplings
Paella pan – for a delish Spanish dish
Tagine – for slow-cooked, Moroccan-spiced meats
Cookware sets are a great, easy way to get multiple pots and pans in different sizes.
Kitchen cookware is something you'll use almost every day of your life so it makes sense to invest in good quality cookware that will stand the test of time. Consider the material the handle is made from. Metal and silicone-coated handles can withstand high oven heat, and if you want a handle that keeps cool while you're cooking on the stove go for a silicone-coated, wood or hollow metal handle. Some pans have rivets that attach the handle to the inside of the pan, making everything sturdier, but the flipside is that it's easier to clean pans with no rivets. Think about how many years you want your cookware to last for - this will help you work out the level of quality you want and how much you're prepared to spend.
It's important to care for cookware so it lasts longer and you get the best cooking results:
Having the right cookware accessories protects you, your cookware and your dining table.
To get those persistent stains off a stainless steel pan try submerging it in the sink with hot water and 1/4 to 1/2 cup of baking soda and let soak for 15-30 mins. Then remove from the sink and scrub while the pan is hot, adding more baking soda to the pan if needed.
First use a paper towel to coat the pan with a neutral oil like canola or vegetable oil. Bake upside down in the oven at 175 degrees Celsius for one hour and leave until cool. If seasoning a pan from scratch repeat this multiple time until a smooth finish develops. Make sure to only use a thin layer of oil each time to avoid the pan becoming sticky.
Avoid using cleaning tools that can scratch the surface as well as harsh cleaning chemicals like bleach or ammonia. A surface scraper can be used but make sure to hold it at a flat angle to avoid scratching the glass. You can also spray a nonabrasive cleaning solution onto the surface and then wipe down with a soft towel or microfibre cloth.