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There is a wide range of cookware and bakeware available to suit everyone from students cooking away from home for the first time right up to experienced cooks looking for professional quality equipment. But whatever your price bracket, with saucepans especially, it’s important to select products that are suitable for your hob and oven.
You can use pans made of any material on gas hobs. Ensure that the gas flame does not extend beyond the base of the pan as this can damage the material as well as make the handle too hot to pick up.
Ceramic hobs have a smooth, easy-to-clean surface with a heating element underneath. They’re easy to use and heat up quickly. Be careful to lift pans rather than slide them as this will damage the surface of the hob.
The heat comes from a magnetic induction element within the ceramic glass surface which transfers to the pan only rather than the cooking surface. Induction hobs are quicker than other types of hob, and are cheaper to run because they use only the precise amount of energy you need. Only pans made from made from magnetisable materials (e.g. cast iron or steel) or with a magnetised base will work on this type of hob
Electric plate hobs use traditional solid electric plates to heat pots and pans. It’s best to use pans with a flat base to ensure that the heat conducts evenly and efficiently.
Less common on newer models of oven, but suitable for use with any type of pan.
As these cookers are often used to heat water and even provide heating for the house, it’s important to use substantial pans with thick bases to ensure that they withstand the high temperatures generated.
Here’s a guide to the most common cookware materials, and the pros and cons for each:
Pros: Hardwearing and durable; easy to clean; dishwasher safe; suitable for most heat sources; affordable
Cons: A poor conductor of heat, so look for pans with an added inner core or base of another metal such as copper or aluminium as this improves conductivity
Pros: An excellent heat conductor; lightweight; affordable
Cons: Reactive to alkaline or acidic foods; soft, with a tendency scratch and may warp in very temperatures. Look for anodised versions as this chemical process hardens the material and makes it more scratch-resistant. Coated aluminium also help to preserve the lifespan and efficient of the pans
Pros: Thick, so retains and distributes heat well once heated up; food cooks at low to medium heat, so energy efficient; good for long, slow simmering
Cons: Heavy, so care required when using on a ceramic hob; can take a long time to heat up; requires more effort to clean and maintain
Pros: An excellent heat conductor, so heats up quickly and cooks food evenly; good-looking
Cons: Expensive; requires maintenance with special cleaners
Whatever the material or the manufacturer, saucepans tend to come in standard sizes. Pans are measured by their diameter across their tops. The following table indicates the capacity of each size pan in metric and imperial measurements
| Pan Size | Capacity (metric) | Capacity (imperial) |
|---|---|---|
| Milk Pan – 14cm |
0.9 litres | 1.5 pints |
| Saucepan - 14cm | 1 litre | 1.75 pints |
| Saucepan – 16cm | 1.5 litres | 2.75 pints |
| Saucepan – 18cm | 2 litres | 3.5 pints |
Providing a versatile flat surface for a wide variety of purposes such a batch-cooking biscuits and cookies. Usually rectangular with a shallow lip, these come in a variety of sizes.
A rectangular tray with depressions in which to directly pour cake batter (or line with paper cases) to ensure uniform shape and size. The shape of the indentation ensures that the heat is evenly distributed about the cake to ensure they rise evenly.
A shallow circular tin, often with a fluted edge. Pastry is often “baked blind” in these tins (i.e. partially baked before the filling is added) to ensure that it remains crisp. Versions with a loose-bottomed base make it easier to remove the flan or quiche from the tin once cooked.
There are three main types of cake tin:
These are made from a single piece of material, and essentially form the shape that your cake will be. This can vary from sandwich tins to create layered cakes (such as a Victoria sponge), loaf shaped tin for bread or cakes, or specialised moulds such as the ring-shaped bundt tins, or heart shaped tins. Large, deeper tins are often used to create fruit cakes for special occasions such as Christmas and weddings.
These comprise of a solid side piece into which a separate base fits into the bottom, held in place by a small rim on the bottom edge of the side piece. Once cooked, the cake can be easily removed by applying upward pressure on the base to ease it through the side piece.
Like loose-based tins, these are formed from a side piece and a separate base. The difference is that the side piece incorporates a ring mechanism that allows it to open wider so that the cake can be released easily.
If cared for properly, your pans and bakeware should last for many years. Follow these tips to maximise their longevity:
- Many pans are dishwasher-safe, but do check your new purchase as there are some exceptions
- If your pans have non-stick coatings, avoid using metal utensils when cooking as these can scratch the surface, and don’t use abrasive cleaning materials
or scourers
- Don’t put an empty pan on a heated hob as this make cause it to discolour or warp
- Don’t put a hot pan straight into cold water as this may cause the metal to buckle. Leave to cool before washing in warm, soapy water
- For stubborn food residue, leave the pan to soak with warm, soapy water before attempting to clean
To avoid any issues with rusting, ensure that your pans are completely dry before storing away
