Anatomy of a Pan
- Tall sides help retain liquids.
- Flared sides promote evaporation.
- Rolled edges for easy pouring.
- Nonstick offers easy release and cleaning.
- Stainless steel is durable and browns foods well.
- Seasoned cast iron is naturally stick-resistant.
- Copper is only for foods with high sugar content.
- Interior rivets provide extra sturdiness.
- Rivetless handle attachment makes cleaning easy.
- Metal or silicone-coated handles are oven-safe.
- Hollow metal, silicone-coated or wood handles stay cool.
- Magnetic stainless steel and cast iron are induction-compatible.
- Bonded stainless-steel cookware has a conductive core.
- An aluminum core provides great conductivity.
- A copper core provides the very best conductivity.
- Cast iron and enamelled cast iron retain heat well.
- Stainless steel is low-maintenance and durable.
- Aluminum or anodized aluminium is conductive.
- Copper offers great conductivity and even heating.
Choose the Right MaterialFIND THE COLLECTION THAT SUITS YOUR COOKING STYLE
For the Beginner Cook
- Durable non-stick coatings easily release even the most delicate foods.
- Requires little or no oil for cooking; great for healthy cooking.
- PFOA-free; most pieces are dishwasher safe.
- Great for healthy, high-heat cooking & searing with minimal oil.
- Ultra-strong non-stick coatings provide fast, easy release.
- PFOA-free; most pieces are dishwasher safe.
For the Avid Cook
- Heats slowly and evenly, then retains heat extremely well.
- Excels at high-heat tasks like searing, sautéing, browning and frying.
- Exceptionally durable – can last for generations with proper care.
- Beautiful pieces go from stovetop or oven to your dining table.
- Responsive aluminium or copper cores for rapid, even heating.
- Dishwasher, oven and grill safe.
For the Expert Cook
- The best material for conducting heat and responding to changes in temperature.
- Heats rapidly and evenly – and cools down quickly, providing maximum control.
- As beautiful as it is functional – perfect for both cooking and serving.
- Combines the precise heating of copper with the easy care of stainless steel.
- Five bonded layers with a copper core for maximum responsiveness.
- Select pieces have a PFOA-free non-stick finish for effortless cleanup.
Build Your Cookware CollectionCHOOSE THE RIGHT COOKWARE FOR THE TASK
A flat-bottomed pan with a long handle and low, flared sides that promote easy flipping and turning – and encourage air circulation.
Fast cooking: frying, searing and browning.
Choose at least one classic and one non-stick frying pan.
A heavy pan with a flat base, tall sides and a long handle. Larger sizes should have a "helper handle" on the far side of the pan.
Simmering, boiling, cooking grains and making sauces.
If you have to choose just one size, select a 3 or 4 L. pan.
A pan with a wide, flat bottom, moderate sides and a long handle. Larger sizes should have a "helper handle" on the far side of the pan.
Quick, high-heat cooking while shaking, tossing or stirring food: sautéing (“sauter” is a French word that means “to jump”).
For the best browning and caramelisation, choose a cooking surface other than non-stick.
Also called a French oven or cocotte. A large pot with vertical sides, sturdy loop handles and a heavy, tight-fitting lid.
Long, slow cooking for stews, braises, roasts, casseroles.
For a quick calculation, count one litre of capacity for each serving.
More Everyday Favourites
For a versatile piece you'll use every day, this pan combines the best qualities of a French skillet and a deep sauté pan.
Everything from stir-frying and sautéing to simmering and braising.
Because this pan is so versatile, you might want to have more than one.
A versatile low-sided pan with a wide, flat cooking surface and heavy, domed lid that provides extra room for larger roasts.
Braising, slow cooking and pan roasting.
Select a braiser that can go directly from the stovetop or oven to your dining table.
A large rectangular pan with low sides that allow the oven's dry heat to contact as much of the food as possible. Often used with a roasting rack.
Cooking in the dry heat of the oven at relatively high temperatures.
A non-stick finish is great for easy clean-up; classic surfaces yield better gravy.
A large pot with a flat base and tall vertical sides that are designed to minimise evaporation – plus two sturdy loop handles.
Simmering soups and stocks; boiling lobster, corn or pasta.
Stockpots with a capacity of 8 L. or larger are the most useful.
A multipot is a tall pot with perforated inserts for cooking food in water (e.g., boiling or blanching) or steaming food above water.
Large insert is ideal for cooking and draining pasta or corn; use the steamer insert for veggies.
Pot can be used on its own for stock, soup or stew.
For the Ultimate Kitchen
A pan with a ridged cooking surface that resembles the grates of an barbecue. Low sides allow increased air circulation.
Higher-temperature cooking like barbecuing and searing.
To achieve the best grill marks, select a cast iron or enamelled cast-iron grill pan.
Also called a stir-fry pan. This versatile pan has a rounded bottom and high, gradually sloping sides. It may have a long stick handle or two loop handles.
Stir-frying. Use with a lid for steaming.
Use a flat-bottom wok on gas or electric burners; round-bottom woks with a ring are great for gas burners.
A broad, flat pan that fits over one or two burners. For efficient cooking and easy clean-up, choose a griddle with a non-stick or stick-resistant finish.
Pancakes, eggs, bacon, thin steaks, toasted cheese sandwiches – and much more.
If you plan on cooking meat, choose a griddle with a well around the rim to catch grease.
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