Whether you have decided to change your current collection of pots and pans, or perhaps you are starting from scratch, Haufson has something for everybody. 

 

Most pots and pans are used daily. With this mind, you must choose the right set for you and your kitchen.

 

How to choose the best pots and pans?

 

Your first consideration when buying new pots and pans is what type of cookware is suitable for your hob. The majority of pans will have a symbol on the bottom that tells you which heat source it is compatible with. If you are unsure, check with the manufacturer or sales assistant. 

Ceramic hob

You can use most pots and pans on a ceramic hob, except for copper, stainless steel with an exposed copper base and glass.  Whatever pan you decide on, make sure it has a smooth, flat base that will provide the best contact with the hob ring during cooking.  Cast iron pans are suitable, but take care not to drag them across the hob as you could potentially cause damage.

Gas hob

All pots and pans are suitable to use on a gas hob.  Keep an eye on the flame, and make sure you regulate the flame, preventing it from extending beyond the base.  This can cause damage to the handle and also waste gas.

Induction hob

Induction hobs are becoming more and more popular.  Various cookware is not suitable for this type of hob, and if you attempt to use them, a light will start flashing to let you know it isn’t the correct type of pan.

Suitable pans for an induction hob should have magnetic material in the base, for example, cast iron and stainless steel. Aluminium or copper won’t work unless the base has been bonded with a magnetic metal.

Best pan material

With several different pans to choose from, it may seem daunting when picking out your collection.  Here are some examples of the pros and cons of using them.

Aluminium

The majority of aluminium pans will have an enamel coating on the outside and a non-stick coating on the inside. These materials make the pan robust, simple to clean, unlikely to stain and scratch resistant. You can choose hard-anodised or cast aluminium, which resembles forged iron but features a similar weight and great heat conductivity like aluminium does.  You should avoid uncoated aluminium pans if cooking acidic food. The acid will leach more of the aluminium away, completely altering the taste of the food.

Cast Iron

Cast iron is the best pan to use when cooking slow and evenly on low heat. They are particularly useful when searing and cooking meats. Bare in mind, that your food will continue to cook even after the heat has been turned off.  Check the symbol on the bottom of the pan to check if it is dishwasher safe.

Uncoated cast iron pans won't be suitable and will need to be seasoned to build up a patina.

Copper

Copper is known for its reliable heat conductivity.  A decent copper pan will be slightly costly but will last a lifetime. Copper is a metal that is likely to react to acidic foods, meat and fish.  You will usually find that copper pans are lined with either tin or stainless steel.  Both act as a barrier.  If you have a collection of unlined copper pans, they should only be used for display purposes. Take care when cleaning copper pans.  You can’t wash them like other pans, and you should always follow the instructions.

Hard-anodised aluminium

These pans can be recognised by their grey or black colour.  Hard-anodised pans have a hard finish that will not chip, crack, peel or be affected when cooking acidic foods. You will be able to use metal utensils, however, it isn’t recommended as you can still mark the surface. The surface of these pans is stick-resistant, and usually not suitable for dishwashers. They are light in weight and heat up quickly and evenly to avoid hot spots. Although slightly expensive, they are worth it.  You can use hard-anodised pans on all types of hobs except for induction.

Stainless steel

Stainless steel cookware is designed to last, hence the expense that comes with owning one. It is common for food to stick slightly to the bottom of the pan, so you may need to use a little more oil than usual. Stainless steel isn’t the best conductor of heat, and you would stand more chance of noticing hot spots.  With this in mind, copper or aluminium is usually featured in the base to improve conductivity.  Most stainless-steel cookware won’t react to certain types of food during cooking and is dishwasher safe.

We hope this article has been useful.  Should you have any questions, please don’t hesitate to contact us and we will be happy to help.