Cookware Buying Guide | Tips for Buying Cookware

Start by choosing cookware that’s compatible with your hob. And get the best results with our tips on using pots and pans with different heat sources.

Every range from Stellar is designed for high performance on all hob types.

Induction

These highly efficient hobs can reach very high temperatures in seconds. They’re made from smooth, ceramic glass and feature a magnetic induction coil which transfers heat to cookware. Pans suitable for Induction must be ‘induction ready’ with a flat magnetised metal base such as stainless steel. Always heat pans gradually rather than using the ‘boost’ function and use a low-medium setting to avoid any damage to your cookware.

Gas

You can use any type of pan on a gas hob. Make the best use of your energy by matching the size of the pan base to the size of the heating area. Adjust the flame so it doesn’t extend up the sides of the pan, avoiding any damage to pan handles.

Solid Hotplate

Solid hotplates feature electric heating coils beneath each ring, enclosed in a sealed metal plate. They transfer heat to pans without any food or liquid spills coming into contact with the electric elements. Use flat-based pans with thick, high-conductivity bases for the best heat transfer.

Ceramic

A ceramic hob is another type of electric hob, featuring one smooth surface of ceramic glass which covers the heating elements beneath. Always take care to lift rather than slide pans to avoid damaging the hob surface.

Halogen

Halogen hobs use infrared light to create heat. Lamps are situated under a glass covering, transmitting heat and light upwards. Pans with a thick, high-conductivity base are recommended.

Solid Fuel

Cookers such as Aga and Rangemaster generate heat for both cooking and warming the home. They’re very similar to hotplate hobs but normally have a greater heating surface area. Durable pans that can withstand high temperatures work well with these hobs.

Gas

You can use any type of pan on a gas hob. Make the best use of your energy by matching the size of the pan base to the size of the heating area. Adjust the flame so it doesn’t extend up the sides of the pan, avoiding any damage to pan handles.

Induction

These highly efficient hobs can reach very high temperatures in seconds. They’re made from smooth, ceramic glass and feature a magnetic induction coil which transfers heat to cookware. Pans suitable for Induction must be ‘induction ready’ with a flat magnetised metal base such as stainless steel. Always heat pans gradually rather than using the ‘boost’ function and use a low-medium setting to avoid any damage to your cookware.

Hone your passion with the right type of pot or pan for every recipe. Whether you like to sear and sizzle at high heat, take batch cooking from hob to oven or experiment with curries and stir fries, master your next recipe with cookware that suits your style

• Kitchen essential for boiling water, heating food and making sauces.
• Lids retain heat and enable faster boiling.
• Some feature a non-stick surface for easier food release and cleaning.
• Lids with air vents let steam escape, preventing boil-over.
• Glass lids allow you to keep a close eye on your ingredients.
• Some are available with time-saving internal measuring guides.
• Some feature useful draining lips for emptying water and pouring sauces.
• Most are oven safe up to a maximum temperature.
• Saucepans usually feature a long single handle but larger sizes often include a short helper handle for easier lifting.

• A smaller type of saucepan ideal for heating liquids and making sauces.
• Most feature draining lips or sides with are useful for emptying and spill-free pouring.
• Non-stick options provide easier food release and cleaning.
• Not available with lids.

• A type of saucepan with higher sides designed for easier heating and mixing of sauces.

• Some are available with time-saving internal measuring guides.

• Some feature lids for faster boiling and to retain heat at the table.

• Handles are designed for easier grip and pouring at the table.

• Kitchen staple for frying, browning and searing food.

• Shallow sides with flared edges enable easy redistribution of food while cooking in the pan.

• Most have a non-stick coating for easy food release and washing up.

• Not available with lids.

• Frying pans usually have a long single handle. Some larger sizes have an additional helper handle for easier lifting and oven use.

• Typically larger than a frying pan with straight sides and a deeper volume.

• Used for frying, braising, poaching and making sauces.

• Wide and shallow design is useful for reducing sauce-based recipes.

• Often available with lids to retain moisture.

• Often oven safe for hob to oven recipes.

• Have a single long handle and sometimes an additional short helper handle for easier lifting.

• Most are available with a non-stick surface for easier food release and washing up.

• Designed for high heat retention and distribution.

• Sharp edges ridges ‘sear’ into the food, creating chargrilled flavour with characteristic barbecue style stripes.

• Excess fat and juices are caught in the ridges while food grills.

• Pouring lips allow for easy draining.

• Usually have a large surface area for cooking multiple portions.

• Are typically designed oven-safe with long stainless steel handles.

• Often feature a non-stick surface for easy food release and cleaning.

• Deep with rounded edges for fast stir-frying and browning chopped food.
• Available with or without lids. Lids can be used for steaming and slower cooking once food has been fried.
• Usually come with long single handles. Sometimes available with a short helper handle for easier lifting or two short handles for oven use.
• Non-stick options provide easier food release and are easier to clean.

• Ideal for slow cooking and tenderising food.
• Lids retain moisture and heat.
• Feature two short handles for easy lifting and oven use.
• Most can be used both on the hob and in the oven.
• Non-stick surfaces provide easy food release and clean-up.
• Wide pots are ideal for curries, stews and casseroles.
• Taller pots are known as Stockpots - great for soups and stocks.

• A type of saucepan with higher sides designed for easier heating and mixing of sauces.

• Some are available with time-saving internal measuring guides.

• Some feature lids for faster boiling and to retain heat at the table.

• Handles are designed for easier grip and pouring at the table.

From traditional stainless steel to more contemporary hard anodised, there’s a variety of cookware materials to choose from. Understand the benefits of each and get adventurous in the kitchen with cookware you can rely on.

• A type of saucepan with higher sides designed for easier heating and mixing of sauces.

• Some are available with time-saving internal measuring guides.

• Some feature lids for faster boiling and to retain heat at the table.

• Handles are designed for easier grip and pouring at the table.

• Heat is conducted fast and evenly through the base and up the sides of the pan for consistent and efficient cooking.
• Highly resilient hard anodised pans feature an outer surface that is extremely hardwearing and long-lasting – twice as durable as steel.
• Most feature a non-stick inner surface which requires little or no oil while cooking.
• Most are oven safe.
• Easy to hand wash.
• Not suitable for the dishwasher.
• Contemporary charcoal finish.

• High-quality stainless-steel pans feature a thick high conductivity base made with a layer of aluminium for even heat distribution, stable and efficient cooking.
• A durable and long-lasting material designed for a lifetime of use.
• Corrosion resistant, easy to clean and maintain - dishwasher safe.
• Oven safe.
• Classic finish suits every type of kitchen.

• Pans are crafted from three separate metals to offer exceptional efficiency and controllability. The inner and outer layers are different grades of stainless steel, sandwiching a high heat-conducting metal such as aluminium or copper.
• Pans heat up and cool down more quickly than a traditional stainless steel pan giving you more control over your cooking.
• Pans use less power to warm up.
• Heat radiates from the base and up the sides of the pan for a consistent internal temperature.
• A high-grade stainless steel outer layer makes tri-ply pans a durable and long-lasting choice.
• Corrosion resistant, easy to clean and maintain – dishwasher safe.
• Oven safe.

• Non-stick surfaces options are available on aluminium, hard anodised, stainless steel and tri-ply pans.
• High performance non-stick pans require little or no oil thanks to technology that ensures easy food release while cooking.
• Quality non-stick pans are highly scratch resistant.
• Easy to wash and maintain.
• Typically dishwasher safe but hand-washing is recommended to ensure longevity of the non-stick.
• Only nylon or wooden tools should be used to avoid damage to the non-stick surface.

Feeling confident about the cookware that’s right for you? We offer a variety of ranges from the Stellar collection, including classic stainless steel and contemporary non-stick along with draining, grilling and speciality options. Timeless in performance and design, all Stellar cookware is suitable for every hob type and comes with a lifetime guarantee.

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