Find the right pan for every dish
One of the keys to a successful dish is the right pan. The choice of a particular pan can make or break a dish. Is the basics sufficient for you, or are a saucepan, sauté pan or wok a useful addition? Whether you're just starting to cook or have already mastered many tricks, here's our guide to pots and pans.
Make your choice based on:
- Product information page
Where to start?
For everyday cooking, a large pan (3-5 liters), a frying pan (1.5-2 liters), a medium-sized frying pan (28 cm) and a sauté pan are usually sufficient. Stainless steel cookware is suitable for most cooking activities: it is easy to clean, can generally be used on any hob and is very robust. Once you have your basic equipment together, you can start expanding your collection step by step.
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Our pans with lids
Our pans with lids are larger than casserole dishes (they have a capacity of at least 2 liters) and have two handles. Despite their weight and size, they are easy to move. You can use them to cook for the whole family or when you need a lot of water for cooking (for example for pasta).
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Our saucepans
Saucepans are smaller pans with a capacity of 0.5 to 2 liters. They have a long, straight stem. They are usually used for preparing smaller quantities, e.g. for vegetables or sauces.
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The always reliable frying pan
An aluminum frying pan with a non-stick coating is always a good choice. This reduces the risk of burning and you need less butter or oil for frying. A cast iron pan, on the other hand, provides a more even crust, because cast iron distributes the heat evenly and retains it for a long time.
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Sauté pans – for quick baking or frying
Sautépans are used for browning meat, fish or poultry, sautéing vegetables or reducing sauces. To prevent splashes and to properly mix and stir the contents, they have raised sides. Many snacks have a lid that allows you to completely or partially cover the contents when it is cooked or when you want to let the dish steep.
- Product information page
Grill pans - the alternative to a traditional grill
During grilling, the juices of the food are collected by a crust on the surface. To achieve this effect, high temperatures are required for a very short time. The grooved surface of a grill pan gives your food nice marks and at the same time keeps your food away from the escaping fat that collects at the bottom of the pan.
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Woks
Wok pans have high, sloping sides that help distribute heat efficiently and evenly, always moving food back to the center where the temperature is highest. Woks with a round bottom are suitable for use on an open fire (such as on a gas hob), while woks with a flat bottom are suitable for electric and ceramic hobs.
- Product information page
Ready quickly with the pressure cooker
The pressure cooker is safe and easy to use, because the pressure regulator maintains the preset pressure and warns you if the pressure rises too high. A pressure cooker reduces cooking time by up to 50%, saving you both time and energy. In addition, pressure cooking preserves the flavors and vitamins in the food.
Frying pans based on material
Sausages, asparagus or maybe tomatoes? Whatever you fancy, you can always prepare it in a frying pan from our range. We have different materials to choose from, so there is always something that suits you. Read more about the different materials below.
Other pans based on material
In our range of pans we have a choice of many different materials, where each material has its advantages. Which one suits you best depends on what you are going to use it for. Read more about our different materials below!
