Buy Cookware

If you know what kind of cookware you want to buy, use the following quick links to list the corresponding products: Cookware/Pan Sets, Saucepans, Frying Pans, Casseroles or International Cookware. We also have a bakeware guide that has more information on the different types of baking equipment and ovenware available from Pots and Pans.

 
If you would prefer a little help with choosing your cookware, this page has information on the different materials used for cookware. We also have a Cookware Comparison Chart for a summary of features from our main cookware ranges.

 
For many people cooking is an enjoyable experience and so try to make choosing a pan fun, take your time and consider all the various options before choosing which cookware suits you. If you find that cooking is a chore, it's just as important to choose the correct pans. Consider if you want to put the pans in the dishwasher, which type of hob/cooker you use and if you prefer a modern hi-tech look or traditional design. Most importantly don't hesitate in mixing the type of pans you have - there is nothing wrong in having an all steel pan for making soup, a non-stick pan for a 'fry-up', a cast iron ribbed grill pan for a steak and a hard anodised pan to make a sauce. The key point is there are no hard and fast rules, just choose the pans you'll enjoy using and that suit your needs. However, customers with induction cookers should be aware that the type of pans they use is more important than with other heat sources - read more about induction cooking.

Stainless Steel Pans

Stainless steel is a hardwearing material, but is not a very good conductor of heat, so a good quality steel pan will have an aluminium base either sandwiched or fully encapsulated between a thin layer of stainless steel. Aluminium is a good conductor of heat but is not as hard wearing as stainless steel so the benefits of each material are utilised by using them together. Tri-ply pans extend this concept further by having the aluminium core in the sides of the pan as well as the base. A thick base is best to ensure even heat distribution and, used correctly, food will not stick to the base of the pan. Pans with thinner bases often have 'heat spots', and it is the uneven heat which tends to cause food to stick. Tri-ply pans improve on this by promoting even heating all over the pan. Stainless steel pans are usually suitable for all heat sources, including induction hobs.

We stock: All-Clad,Le Creuset 3-Ply, Jamie Oliver Stainless Steel, James Martin Lamina, Stellar 1000, Stellar 7000, Meyer Circulon Steel Elite, Stellar Specialities, Judge Vista, Judge Steamers, Judge Cookware Accessories, Aga and Clearview by Kitchen Craft.

Hard Anodised Pans

These are aluminium pans which undergo an electro-chemical process which change the molecular structure of the base metal making it twice as hard as stainless steel. The end result is that they are very hardwearing but still conduct heat efficiently and are usually quite light in weight. The inside is usually coated with a non-stick material. Hard anodised pans are suitable for most hob types, but do need a special base for induction hobs, which very few ranges have.

We stock: Jamie Oliver Hard Anodized, Meyer Anolon Professional, Meyer Infinite Circulon, Meyer Circulon Elite, Stellar 6000 Hard Anodised, Stellar 3000, Stellar 3000 Black, GreenPan and Prestige SmartPlus pressure cookers.

Cast Iron Pans

Cast iron cookware is much heavier than other cookware and is also very hard wearing. Iron is a good conductor of heat which, though slower to heat up, retains heat longer than other materials. We stock traditional style French cast iron cookware with an enamelled exterior with either an enamelled or non-stick finish inside. It is suitable for all hob types.

We stock: Le Creuset, Jamie Oliver Cast Iron and Chasseur.

Copper Pans

Copper is an excellent conductor of heat and the. Many top chef's use copper cookware because of their heat control.  The disadvantages are that they are more difficult to clean (copper can tarnish) and they are more expensive than most other pans. Copper cookware is also unsuitable for induction hobs.

We stock: Mauviel M'Heritage (This range was previously called Cuprinox).

Aluminium Pans

Aluminium is another good conductor of heat and is also a lightweight material, which is resistant to many forms of corrosion. Aluminium cookware tends to have a non-stick finish on the interior. The exterior is not as hard wearing as stainless steel or cast iron cookware, though it is available in enamelled finishes. The latest cast aluminium technology aims to rectify this. Suitable for most hob types, except induction.

We stock: Jamie Oliver At Home Cast Aluminium, Tefal Preference, Meyer Professional Choice and KitchenAid Gourmet Essentials.

Enamelled Steel Pans

Enamelled steel pans are very much at the budget end of our cookware range. They are made from thinner steel without a quality base, and frequently have a non-stick coating on the interior. There is nothing wrong in using cheaper pans as long as not too much is expected from them. The lightweight construction is ideal for caravans and boats, and a budget price makes them ideal for students moving into a flat. Suitable for all hob types.

We stock: Judge Induction.

Stoneware Dishes

Stoneware is an ideal material for creating ovenware as it's dense, impermeable and hard enough to resist scratching by metal utensils, especially once finished in an attractive glaze. It is available in an assortment of tempting colours and a variety of practical shapes, some of which are designed for cooking specific recipes. The versatility of stoneware dishes means they can be served straight to the table without having to find a separate serving dish.

We stock: Le Creuset Stoneware, Denby Pottery and Maxwell & Williams.