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Cookware

Cookware is where a small difference in material turns into a large difference in how the pan behaves five years later. The three families worth knowing are cast iron, carbon steel and multi-ply stainless; non-stick has its place but a shorter life.

The question is not which pan is best but which pan suits your hob, your wrist and your washing-up habits. Cast iron is heavy and slow but holds heat; carbon steel is lighter and needs seasoning; multi-ply stainless is the most forgiving and the least fussy.

Handle attachment matters more than most buyers expect. A riveted handle with a stainless rivet is repairable; a welded or coated handle usually is not, and that is where cheap pans fail first.

What actually decides a purchase here

  • Base construction: a full aluminium core clad in stainless distributes heat; a thin disc base does not, and it warps on induction.
  • Weight against hob: a heavy pan on a glass hob is a scratch risk; a light pan on gas scorches.
  • Handle material and how it is fixed: rivets can be re-tightened, coatings cannot.
  • Whether the maker sells replacement lids and handles — a sign the pan is meant to last.

Our picks in this category

Cast iron pans on a stove

Cookware

Lodge cast iron skillet, 12 inch

A heavy, pre-seasoned pan for searing, baking and anything that goes from hob to oven.

Best for
Anyone who wants one pan that does searing, baking and frying.
Watch out for
It is heavy, it reacts with acidic sauces, and it must be dried on the hob.
Check price and availability