The right pan for the right job

Aluminium pans with a non-stick coating are ideal for preparing foods that tend to stick such as egg dishes, fried potatoes, breaded foods, fish, rice, pasta and vegetables. The coating prevents these foods from sticking to the surface of the pan. Another bonus is that you need less cooking fat. It's important to avoid using sharp or hard implements to turn the food because this can damage the coating on the pan.

Non-coated stainless steel pans are indestructible because they are completely shock and impact-proof. They are ideal for searing meats such as steaks, chickenescalopes , kebabs and pork chops. If you want a crispy result, use a stainless steel pan.

People who enjoy eating delicious and light grilled food outside the barbecue season can buy special ridged griddle pans for low-fat frying. The ridges on the robust cast aluminium cooking surface give steaks and hamburgers that typical grilled appearance. A special coating ensures that nothing sticks to the pan surface.

Woks are now regular kitchen cooking utensils. They come in stainless steel, cast aluminium, with and without non-stick coatings and with or without lids. Woks can be used to prepare low-fat meals and they preserve the nutrients during the cooking process.

Pans with lids are the classic cooking implements and they have a wide variety of uses. They are available in different sizes for different requirements and can be used to boil, braise, blanch or cook all kinds of foods.

Saucepans (average content 0.5 litres) are ideal for the fast preparation of sauces, small portions, boiling eggs and heating up milk.