Elys of Wimbledon - London Department Store

An introduction to the main cookware categories

Aluminium is the most common material for cookware because it is an excellent conductor of heat. Thickness is the key to a good quality aluminium pan, so steer clear of lightweight aluminium pans. Plus, aluminium buckles when heated so look for cookware that has a concave base so that the base remains flat even at high temperatures. Aluminium cookware comes either coated or uncoated, so take this into consideration when making your choice.

Hard anodized cookware is twice as hard as stainless steel. This type of cookware also has an aluminium core for excellent heat distribution. Hard anodized cookware can be coated or uncoated and needless to say it is the non-stick coated ranges that are the most popular.

Cast iron cookware is renowned for excellent heat distribution and retention properties, because it absorbs heat steadily and spreads it evenly. This makes it a popular choice for Aga cooker owners. The downside of cast iron cookware is that it is extremely heavy and can be quite difficult to handle.

Also called stove enamel or baked enamel; a plastic coating is applied to the exterior of cookware and bakeware and is available in a variety of finishes and colours which makes the cookware decorative and able to follow fashion trends. It is also good for slow cooking.