Which pan material is best? Five materials compared

There is no single best pan material: choose by what you cook. Stainless steel is the all-rounder for searing, sauces and boiling. Cast iron holds heat best, for steaks, stews and the oven. Carbon steel is lighter than cast iron and suits woks and pancakes. Non-stick is for eggs and fish. Plain aluminium heats fastest but needs a steel base to work on induction.

How do pan materials compare?

When should you choose stainless steel?

When you want one pan that does almost everything and lasts for decades. Stainless steel does not react with acidic food, takes high heat and usually goes in the oven and the dishwasher. On its own it conducts heat poorly, which is why good pans have a base or walls with a layer of aluminium or copper inside: look for "3-ply", "multi-layer" or "encapsulated base". Food sticks when the pan is not hot enough; heat it first, then add the fat.

When should you choose cast iron?

When you want a crust. Cast iron heats slowly but then stays hot, even when you add cold meat, and it moves from the hob to the oven. It is heavy, and bare cast iron needs seasoning and must be dried after washing. Enamelled cast iron needs no seasoning and copes with tomato and wine. Read how to care for a cast iron pan.

When should you choose carbon steel?

For a wok, a crêpe pan or a light frying pan that takes very high heat. Carbon steel heats faster than cast iron and becomes naturally non-stick once seasoned. Like cast iron, it must not soak or go in the dishwasher.

When should you choose non-stick?

For eggs, pancakes, delicate fish and cooking with little fat. A coating wears over time, so treat it gently: medium heat, wooden or silicone utensils, and no heating of an empty pan on the highest setting. Hand washing makes the coating last longer, even when the pan is dishwasher safe.

Which pans do you need for a basic set?

• A non-stick frying pan of 24 to 28 cm for eggs and fish.
• A stainless steel or cast iron frying pan for searing.
• A saucepan of 16 to 18 cm for sauces and small portions.
• A stockpot of 20 to 24 cm for pasta, soup and stock.

Cooking on induction? First read which pans work on induction.

Pans in our range

All frying pans, saucepans, stockpots and woks are in Pots & Pans. Filter by material: stainless steel, 3-ply, cast iron, carbon steel or aluminium.