Cookware and pans buying guide

Pans are chosen by the material's strengths, not by how many pieces are in the box.

1. Non-stick is easy for eggs and fish but wears out; plan to replace it every few years and avoid metal utensils.
2. Stainless steel lasts and browns well but needs a little fat and technique; tri-ply or clad bases heat more evenly.
3. Cast iron is durable and holds heat, but it is heavy and needs seasoning.
4. Check that the pan works on your hob, including induction, which needs a magnetic base.
5. Two or three well-chosen pans usually beat a 15-piece set full of pieces you never use.

Common mistake: Overheating a non-stick pan empty, which can damage the coating.