If you have an idea of what you're looking for, or what you need from our cookware ranges please read through our helpful advice guide relevant to all categories of cookware: Cookware Sets, Saucepans, French Skillets and Frying Pans, Stockpots or Cassorole, Chefs Pans, Woks and Stirfry Pans
Why Quality Cookware is the Green Choice
- Good quality Non-stick means less oil needed for cooking and reduces cooking times
- Strong Cookware bases give good heat distribution requires less energy to heat the pan
- Good heat distribution requires less energy to heat the pan
- Quality cookware lasts longer reducing product waste
Nonstick Coastings—Durability & Performance
When it comes to nonstick durability (the length of time the coating will continue to release food), coating quality does make a difference when comparing one coating against another on the same quality pan. Remember, a superior coating on a thin gauge pan is no better than a cheap coating on a heavy gauge pan. For superior nonstick performance, both the coating and the pan must meet high quality standards.
Cookware Materials / Substrates we offer
Aluminium
Stainless Steel
Hard Anodized Aluminium
Clad
Cast Iron
Aluminium
Aluminium is the most common material for cookware, as it is an excellent conductor of heat and is inexpensive compared to copper or stainless steel. Remember, since an aluminum pan is all aluminum, heat spreads evenly over the total surface, including the side walls.
Advantages
- Excellent heat conductor, second only to copper
- Lightweight - easy to handle
Disadvantages
- Soft metal, easy to scratch
- Will dent if dropped
- Not suitable for Induction Hobs
Stainless Steel
Stainless steel is a poor heat conductor. To disperse heat (prevent "hot spots" and burning), an aluminium or copper disc must be added to the bottom of the pan. This is directly related to the thickness of the copper or aluminum disc. The thicker the disc, the better the heat distribution.
Advantages
- Durable
- Will not react with foods
- Will not corrode
- Attractive
Disadvantages
- Poor conductor compared with Aluminium
Hard Anodized Aluminium
The main difference with hard anodized cookware is that it is twice as hard as stainless steel and is an integral part of the pan, not a coating. Plus the pans have an aluminium core for excellent heat distribution properties. Durability of hard-anodized is outstanding due to the toughness of the surface. Under the hard- anodized surface is an aluminum core that provides excellent heat conductivity and even cooking (no "hot spots"). This core runs through the entire pan, including the side walls.
Advantages
- Excellent heat conductor
- Scratch, abrasion, corrosion resistant
- Twice as hard as stainless steel
- Easy to clean
Disadvantages
- Not dishwasher safe (if interior is coated with non stick, dishwasher is not necessary).
Clad
Clad metal pans, made of stainless steel and aluminum metals sandwiched together need no heat conductor added to the base because the entire body is tri-ply material (stainless/aluminum/stainless). The centre aluminum core is the heat conductor.
Advantages
- Guarantees fast , even heat distribution
- Scratch, abrasion, corrosion resistant
- Two superior metals have been permanently bonded to form an unrivalled combination of durability and cooking performance
Disadvantages
- The two bonded mental construction can make this a heavier option to Aluminium
Cast Iron
Heavyweight cast iron provides an excellent cooking medium and is highly durable, this couple with the enamel gives this substrate excellent non-stick and also makes it easy to clean. Heats evenly and retains heat exceptionally well also perfect for slow cooking in the oven and keeping food warm in the oven
Advantages
- Extremely Durable often described as timeless construction
- Will not react with foods
- Attractive enamel coatings are available
- Heats evenly and retains heat exceptionally well
- Perfect for slow cooking in the oven and keeping food warm in the oven
Disadvantages
- Extremely Heavy when compared with Aluminium or Hard Anodized