Pans: The Ultimate Uk Kitchen Guide

Whether you're a seasoned pro or an experimental home chef, a set of high-quality pans is an indispensable piece of kit. Most pans are used almost daily, so it's worth investing in a premium set that includes all the key pieces and will stand the test of time.

The choice of pans is astonishing, with a range of multi-use and bespoke pans available. A good set of pans should last a long time with a little maintenance.

If you live alone, a couple of saucepans and a frying pan will likely suffice. For the average household, three saucepans and two frying pans are recommended. If you have a large household, consider getting four or more saucepans.

In addition to saucepans and frying pans, other essential pans include a cast iron skillet, Dutch oven, sauté pan, wok, saucier, non-stick skillet, and stockpot.

How many pans do I need?

The number of pans you need depends on a few factors, such as the size of your household, your cooking habits, and the type of hob you have. Here's a guide to help you determine how many pans you may need.

For a Single Person or Couple:

If you live alone or with a partner, a couple of saucepans and one frying pan will likely suffice. You may also want to consider a wok, which can be used for frying and boiling.

For the Average Household:

For a family or average-sized household, it is recommended to have three saucepans and two frying pans. This is enough for most people, especially if you have a standard hob with four rings.

If You Use Saucepans Frequently:

If you do a lot of boiling or make sauces from scratch, you may need more than three saucepans. In this case, consider adding a sauté pan to your collection. A sauté pan has tall sides and a tight-fitting lid, making it ideal for slow-cooked dishes.

For a Large Household:

If you have a household of four or more people who like to cook separately, consider investing in four or more saucepans. It's essential to have enough pots and pans to cook on every ring of your hob, with an extra one for larger gatherings.

Hob Type:

The type of hob you have can also determine the number and type of pans you need. For example, induction hobs require pans with a magnetic base, such as stainless steel or cast iron.

In summary, the number of pans you need will depend on your personal circumstances and cooking needs. It's always a good idea to start with the basics and add more specialist pans as required. Remember to consider the quality and durability of the pans you choose, as well as proper care and maintenance to ensure they last a long time.

What types of pans are there?

There are many different types of pans, each with their own unique features and benefits. Here is a list of some of the most common types of pans available in the UK:

Frying Pan or Skillet

Frying pans and skillets are versatile and shallow pans with flared sides and long handles. Skillets tend to come with lids and are slightly deeper than frying pans. They are ideal for frying, searing, and deglazing. Skillets with lids are also good for keeping heat and moisture in a dish.

Roasting Pan

A roasting pan is a durable and sturdy pan designed for roasting meat, such as turkey, beef, ham, or chicken. It often comes with a flat or V-shaped rack that raises the meat, allowing the fat to drip down into the bottom of the pan for easy basting.

Wok or Stir-Fry Pan

Woks and stir-fry pans are best for stir-frying. They heat food more quickly than most pans, require less oil, and make it easy to move food around in their rounded basins. Woks have a very small and rounded bottom surface area, while stir-fry pans are flat-bottomed with a wider surface area.

Saucepan

Saucepans are round with relatively high, straight sides, a long handle, and a tight-fitting lid. The tall sides allow you to fit more food and heat it evenly. They are perfect for stewing, simmering, cooking grains, boiling water, and reducing sauces.

Grill Pan or Griddle

Grill pans and griddles are usually square or rectangular. Griddles have flat bottoms, while grill pans have raised ridges that create black grill lines on the food. They are great for making tender meat, fish, and vegetables.

Sauté Pan

A sauté pan is similar to a skillet but has straight, medium to high sides and a wide bottom surface area. It is ideal for sautéing and browning foods, with tall sides that are perfect for big batches of sauce or browning meat.

Stock Pot

A stock pot is a tall, straight-sided pot with a lid, ideal for making stock or broth due to its large size. Look for a pot with good handles secured with rivets or thick screws for long-lasting quality.

Soup Pot

Soup pots are similar to stock pots but tend to be shorter and have thicker bottoms to heat thick soup evenly without burning it.

Steamer Pot

A steamer pot is a large stock pot with high sides that often includes a built-in strainer and vegetable steamer. You can steam vegetables, seafood, and rice in one of these pots, making it a versatile and time-saving option.

Other Types

Other types of pans include braziers/rondeau pans, sauce pots, Dutch ovens/cocotte pots, double boilers, and paella pans. Additionally, there are different materials to choose from, such as cast iron, stainless steel, carbon steel, copper, aluminium, and non-stick coatings. Each material has its own advantages and disadvantages in terms of heat conduction, durability, weight, reactivity, and maintenance.

What are the best pans for a gas hob?

When it comes to choosing the best pans for a gas hob, there are a few key factors to consider. Firstly, it's important to select pans that are compatible with a gas hob. Unlike electric hobs, gas hobs can be used with any type of pan. However, it is recommended to choose lightweight pans with thinner bases as they heat up faster and allow for easier temperature control.

The ideal pans for a gas hob should also be made of materials that can withstand rapid temperature changes and distribute heat evenly. This is typically achieved by using multi-ply metal construction, such as stainless steel with layers of aluminium or copper. Here are some specific types of pans that are well-suited for gas hobs:

• Stainless Steel Pans: Stainless steel is a durable and non-reactive material, making it a popular choice for gas hobs. Look for stainless steel pans with an aluminium or copper core, as this combination provides even heat distribution and prevents warping. Examples include the All-Clad Brushed D5 5-Ply Stainless Cookware Set and the Demeyere 5-Plus Stainless Steel 14-Piece 5-Ply Cookware Set.
• Cast Iron Pans: Cast iron pans are excellent for retaining heat and are ideal for slow cooking or searing. However, they can be slow to heat up and may not be as responsive to temperature changes. The Lodge Pre-Seasoned Cast Iron 5-Piece Set is a popular option.
• Non-Stick Pans: Non-stick pans are convenient for cooking sticky or delicate foods. Look for options with a safe non-stick coating, such as the Caraway Nonstick 12-Piece Ceramic Cookware Set.
• Hard-Anodised Aluminium Pans: These pans have a hard finish that is resistant to chipping, cracking, and reacting with acidic foods. They heat up quickly and are reasonably lightweight. However, they may not be dishwasher-safe and can be expensive.
• Copper Pans: Copper has excellent heat conductivity, but pure copper pans can be expensive and require special care to maintain their appearance. Look for copper pans lined with tin or stainless steel to prevent reactions with acidic foods.

In addition to the type of pan, other factors to consider when choosing pans for a gas hob include the size of the pans relative to the hob, the presence of stay-cool handles, and whether the pans are oven-safe and dishwasher-safe.

What are the best pans for an induction hob?

Induction hobs use magnets to detect how much of the surface your pan is sitting on and only heat up that area. This means that only pans with a magnetic base will work on an induction hob. Cast iron and stainless steel pans are usually magnetic, but it's always worth double-checking.

Ninja Foodi ZEROSTICK 5-Piece Pan Set

This set includes a frying pan and four saucepans. It's versatile and great value for money. The materials heat up quickly and require minimal oil when frying. It's also dishwasher-safe and oven-safe up to 260°C.

GreenPan Barcelona Pro Frying Pan

With superior non-stick capabilities and a sleek, tactile handle, the GreenPan Barcelona is a great choice for an induction frying pan. It's scratch-resistant, durable, and PFOA-free. However, the handles can heat up.

Le Creuset 3-Ply Stainless Steel Saucepan with Lid

Le Creuset's premium 3-ply design is highly responsive to induction cooktops, giving you complete control over your cooking. It's dishwasher-safe, oven-safe, and PFOA-free. While it delivers outstanding quality, it comes at a high price.

ProCook Professional Granite Saucepan Set

These saucepans are forged from a single piece of aluminium, ensuring excellent heat distribution. They have cool-touch handles, so you don't have to worry about burning your hands. They are also dishwasher-safe, oven-safe up to 260°C, and PFOA-free. However, there are cheaper options available.

Zyliss Cook Ultimate Saucepan

This saucepan is one of the quietest on the market and reacts well to changes in temperature on the induction hob. It has a glass lid with a rubber handle, making it easy to remove. It's dishwasher-safe, oven-safe up to 180°C, and PFOA-free.

Tala Performance Superior Saucepan With Stainless Steel Lid

This saucepan has an impact-bonded base, making it suitable for induction hobs and ensuring even heat distribution. It has a generous capacity and feels well-made. However, the metal lid will heat up during use.

How do I care for my pans?

The best way to care for your pans depends on the material they are made from. Here are some tips for taking care of stainless steel, cast iron, copper, aluminium, and non-stick pans.

Stainless Steel

Stainless steel is the easiest material to maintain as it doesn't corrode or scratch. You can wash stainless steel pans in the dishwasher, but it's best to wipe out any excess oil with a paper towel first. If you prefer to wash by hand, use hot water, dish soap, and a scouring pad or sponge. Avoid leaving dirty pans overnight as food can dry out and stick to the surface. If you can't wash your pans straight away, soak them in hot, soapy water. Don't submerge hot pans in cool water as this can cause them to warp.

Cast Iron

Cast iron pans need to be seasoned to maintain a layer of oil on the surface and give them non-stick qualities. To season a cast-iron pan, rub a thin layer of cooking oil on the inside and outside of the pan. Place the pan upside down on the top rack of a preheated oven (450-500°F) with a baking pan on a lower rack to catch any drips. Bake for one hour, then let it cool. Rub the inside and outside of the pan with a thin layer of oil, then wipe with a paper towel to remove any excess.

Never put cast iron pans in the dishwasher as this could degrade the seasoning and lead to corrosion. Instead, wash with hot water and a small amount of soap, using a pan scraper or scrubbing brush to remove stuck-on food. Avoid soaking cast iron pans as this can cause rusting. If you find any rust spots, scour them with hot soapy water and steel wool, then rinse and dry. After cleaning, dry thoroughly and lightly coat the interior with vegetable oil, wiping away any excess with a paper towel.

Copper

Copper is highly reactive, so avoid cooking acidic foods like tomato sauce in copper pans. Always wash copper pans by hand using hot water, dish soap, and a non-stick sponge or soft brush. Don't use abrasive materials like steel wool or stiff brushes as these can damage the surface. For stubborn stains, let the pans soak for 10-15 minutes in hot, soapy water, then rinse. To remove tarnish, dip half a lemon in kosher salt, rub it over the surface of the pan, and scrub with a brush. After cleaning, always dry copper thoroughly.

Aluminium

Aluminium, like copper, is a reactive material, so don't cook acidic foods in aluminium pans. Wash by hand with hot water, mild dish soap, and a non-scratch sponge or pad. To reduce discolouration, combine water and white vinegar or lemon juice in the pan, bring to a boil, and let sit for up to 15 minutes, then pour out and clean with hot water and dish soap.

Non-Stick

To maintain the coating of non-stick pans, avoid using metal utensils, tongs, or other tools as these can scratch the surface. It's best to wash non-stick pans by hand using hot water, dish soap, and a soft sponge or cloth. For stubborn food, use a mix of baking soda and water, or bring water and vinegar to a simmer, cook for up to 10 minutes, then cool and wash. After drying, protect the surface with a teaspoon of oil. If stacking non-stick pans, place a paper towel or dry dish towel between them.

General Tips

• Avoid leaving dirty pans overnight if possible.
• If you can't wash your pans straight away, soak them in hot, soapy water.
• Don't stack coated pots and pans on top of each other. Store them by hanging on hooks or laying them on their sides to prevent scratching and chipping.
• Avoid using metal kitchen tools as these can scratch cookware. Use wooden or silicone utensils instead.
• Don't cook acidic foods in cast-iron cookware as the acid can eat through the metal.

Frequently asked questions