WHY IT’S WORTH CONSIDERING: This pan combines the traditional look of copper with a modern twist, a non-stick cooking surface. It’s extremely practical for everyday frying and searing, and the non-stick surface is designed to make cooking and cleaning easier. You’ll finally stop burning those eggs.

WHAT MAKES IT DIFFERENT: Traditional copper is extremely heat responsive, but this pan is different because it combines the chic look of traditional copper with easier-maintenance modern technology-the non-stick surfacing. You will be getting a the convenience of a non-stick pan rather than the maintenance associated with traditional copper.

BEST FOR: Frying, searing, chapatis and everyday cooking.

SOMETHING TO KEEP IN MIND: This isn’t the same as a traditional solid copper pan. Its main appeal is the combination of the hard-wearing construction and non-stick cooking surface.

WHY IT’S WORTH CONSIDERING: Forging is a manufacturing process in which raw aluminium is heated and then pressed or hammered under enormous pressure into a final shape. The pressure applied during forging compacts the metal’s internal grain structure, producing a material that is denser and more uniform throughout. A forged pan is harder, less likely to flex under heat, and holds its shape far better over years of use.

WHAT MAKES IT DIFFERENT: Struggle with annoying hot spots or uneven cooking? For home cooks, this means a pan that heats evenly, sits flat on the hob, and does not develop annoying hot spots over time. Aluminium is also extremely lightweight, making easy to carry and move around.

BEST FOR: Ideal for large pieces like roasting pans, griddles, rondeau pots, or large water pots because of its lightweightedness. Though, it’s also a great option for everyday frying and simple cooking, again, because of it’s lightweightedness and ease of use.

SOMETHING TO KEEP IN MIND: The non-stick coating is a major part of what makes this pan convenient, so it is worth following the manufacturer’s care instructions to help maintain the cooking surface.

WHY IT’S WORTH CONSIDERING: This pan can handle extremely high temperatures, and has a naturally slick cooking surface when maintained with seasoning. The carbon steel pan featured here uses a textured surface designed to bond with cooking oils and improve its cooking performance over time.

WHAT MAKES IT DIFFERENT: The weight of carbon steel sits in between the ultra-lightweightedness of modern cookware and traditional cast iron(see below). It can reach high temperatures, but it is lighter than cast iron. However, compared to cast iron(see below), it loses the heat rather quickly as soon as you take it off the stove, making it heat responsive. The pan down here is also 30% lighter than cast iron and comes pre-oiled, so it can be prepared for use with little initial work.

BEST FOR: Searing steaks, pork chops, sautéing, frying, pancakes and other foods that benefit from a well-seasoned, responsive, high-heat cooking surface.

SOMETHING TO KEEP IN MIND: Carbon steel still needs proper care to maintain its surface and prevent rust. Like cast iron(see below), seasoning becomes an important part of getting the best performance from the pan.

WHY IT’S WORTH CONSIDERING: The heat retention on cast iron pans is greater than that of aluminium pans, making this an even better option for frying and searing than aluminium pans. Your able to cook large batches without losing heat and get the perfect, even crust and interior each time. The Lodge skillet can also be used across a wide range of cooking methods, including on the hob, in the oven, on a grill and over an open flame. The only trade-off is the weight, which is slgihtly heavier than that of the aluminium pan’s.

WHAT MAKES IT DIFFERENT: Cast iron is built for durability and long term use. Made from a single, solid piece of metal, it has no weak joints, welded handles, or layers that can separate. Unlike modern non-stick pans that peel and get thrown away, bare cast iron can be easily scrubbed, re-seasoned, and restored from rust. The oil-baked seasoning on the surface becomes remarkably tough and naturally non-stick through regular use.

BEST FOR: Steaks, searing, frying, roasting, baking and dishes that benefit from strong, steady heat. You’ll get the most perfectly seared chops of meat, with crispy edges and a golden exterior without overcooking the insides. Fancy some pepper and onions to spice up your meal? High heat blister-cooks vegetables for fajitas or stir-fries, giving them smoky flavor and tender-crisp texture. It’s also great for shallow frying, keeping frying oil at a steady temperature.

SOMETHING TO KEEP IN MIND: Cast iron is a crystalline metal, meaning it will break or crack if dropped extremely hard onto a hard surface, rather than bending like steel or aluminum.

WHY IT’S WORTH CONSIDERING: This ceramic baking dish is designed for large oven-cooked meals. The deep 4,500ml capacity makes it useful for generous portions and layered dishes(like lasagna!), while the ceramic construction is designed to distribute heat evenly. We have a *delicous* dumpling lasagna recipe coming on our page that would be perfect for this piece.

WHAT MAKES IT DIFFERENT: This is primarily used as an oven-to-table baking dish, rather than a stovetop frying pan. It has handles on both sides to make moving it form the oven to the table easier. Because it holds heat well and heats up slowly, it prevents the bottom of things like lasagne or mac and cheese from drying up or burning. Your Christmas Casseroles have never been this perfect.

BEST FOR: Lasagne, casseroles, baked pasta, roasted dishes, bread and other larger oven-cooked meals.

SOMETHING TO KEEP IN MIND: Avoid sudden extreme temperature chagnes with ceramic cookware, such as placing a very hot dish onto a very cold surface.