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  • Pan Guide

  • Metals:

  • Stainless Steel

  • Pros: Non reactive, Heavy , Durable, Dishwasher Safe, Inexpensive for basic ranges.
  • Cons: Poor Heat Distribution, Food and Heat sometimes mark it.
  • Copper

  • Pros: Great heat distribution so cooks food evenly.
  • Cons: Reactive to food(avoid cooking incopper directly if possible), Not suitable for the Dishwasher(goes dull and eventually black), Expensive.
  • Aluminium

  • Pros: Excellent Heat Conductor, light in weight, relative cheap.
  • Cons: Reacts to food, Quite soft and can be scratched easily. See Anodised Aluminium.
  • Anodised Aluminium

  • Pros: Excellent Heat Conductor, Durable, (far more so than plain Aluminium), Easy to Clean.
  • Cons: Not Dishwasher Safe, Silver anodising can be damaged by abrasive cleaners, Hard anodised is the toughest.
  • Cast Iron

  • Pros: Heat Distribution even(but slow so take your time with it), Retains Heat very well, Naturally Non Stick.
  • Cons: Heat Conduction Slow(don’t use it if youre in a hurry), Heavy(for saucepans & Frys in particular, try before you buy), Rusts if left in a damp environment or on the draining board.
  • Cast Iron Enamelled

  • Pros: Heat Distribution Even (if Slow), Retains heat Very well, Durable Coating doesn’t react to food acids or heat, Dishwasher Safe, Easy to clean Looks a million dollars!
  • Cons: Very Heavy(try before you buy partic with Saucepans and Frys). Enamel can chip(Le Creuset & Staub are very chip resistant).
  • Carbon Steel

  • Pros: Durable, Heat Distribution ok if thick enough, used in many professional kitchens, Wipes Clean with Kitchen Towel.
  • Cons: Rusts (especially when new),Not Dishwasher Safe, Must be Seasoned, Hand Wash Only, Rusts if left in a damp environment or on the draining board especially when new.