Cookware Online Pan Buyer's Guide
Choosing the right pan
For many people cooking is an enjoyable experience, so choosing a pan can be fun. However, if cooking is a chore it's just as important to choose the correct pans. Why make a task even more laborious when you could make it easier?
- Choose a pan with a good pouring lip if you make lots of sauces.
- Choose a cast iron casserole dish if you like to make dishes that require longer cooking times.
- Choose a set of pans that are easier to clean (i.e. dishwasher safe) if you particularly hate washing up.
- Choose a frying pan with even heat distribution if you make omelettes, pancakes and other foods that require even heating.
When choosing any new cookware there are a few main points to consider:
- What styles of cooking do you mostly undertake?
There may be a few dishes in your repertoire that you cook more than others, so you may want to focus on the pans needed for these dishes more than other pans. Or you might cook a huge range of dishes, so a complete pan set or a wider selection of pans made from different materials may be more appropriate. - How many people do you usually cook for?
If you often cook a fry-up for lots of people a large, good quality frying pan is a must. If you only cook meals for one or two people then smaller pans should suffice. Then again, if you sometimes have dinner parties you might want to get some larger pans for these occasions. - What sort of cooker do you have?
Almost all cookware can be used on traditional gas and electric hobs, but if you've got a range cooker like an Aga or Rayburn then you'll need to ensure that your pans have thick bases so they don't warp. Ceramic hobs are usually fine with all types of pan, but check the hob manufacturer's care and use information just to be sure. Induction hobs are becoming more and more popular due to their efficiency and performance. If you do have an induction hob you'll need a pan that has a magnetic base. Click here for information on Induction Hobs. - Do you want to be able to put your pans in a dishwasher?
Most modern pans are dishwasher safe. Newer manufacturing methods mean that even some Hard Anodised pans are now dishwasher safe. Always check before risking it though - dishwasher detergents are especially powerful and can mark the surface of some materials. Older Hard Anodised pans can be seriously damaged by dishwasher detergents. Click here for information on Hard Anodised Pans - What type of kitchen do you have?
The aesthetic value of a pan set can also be important - a traditional country style kitchen is probably not going to be enhanced by high-tech brushed Stainless Steel pans with thermoplastic handles.
Don't hesitate in mixing the type of pans you have - there is nothing wrong in having an all steel pan for making soup, a Non-Stick frying pan for a 'fry-up', a Cast Iron ribbed grill pan for a steak and a small Hard Anodised or Copper pan to make a sauce. The key point is there are no hard and fast rules - just choose the pans you enjoy using that are appropriate for your needs.
Try our Interactive Guide to help choose the right pans for you!
If you're looking for a specific type of pan, take a look at our Saucepan Guide, our Frying Pan Guide, our full list of Stockpots and our list of Roasting Trays & Pans.
Interactive Cookware Guide
Below you will find a list of the main cookware brands we stock - use the drop down boxes to filter the list and find the range that suits your needs. Click here for more information on cookware materials and manufacturing processes, and if you're looking for a specific type of pan, take a look at our Saucepan Guide, our Frying Pan Guide, our full list of Stockpots and our list of Roasting Trays & Pans.| Range | Example Pan Set or Pan | Material | Dishwasher Safe? |
Induction Safe? |
Price Range (RRP, 16cm Saucepan) |
Comments |
| Aga | Stainless Steel | YES | YES | £60-£70 | Riveted Stainless Steel handles. Designed to stack in the oven. Specially designed base prevents distortion. Laser etched capacity markings on selected pans. |
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| All-Clad Stainless | Stainless Steel | YES | YES | £100+ | Riveted Stainless Steel handles. Sandwich of top quality Stainless Steel, high-grade Aluminium and magnetic Stainless Steel. The cookware of preference for many of the world's professional chefs. |
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| Chasseur | Cast Iron | YES | YES | £70-£80 | Tough, stay cool wooden handles. Phenolic lid knobs, ovenproof to 200 degrees. Available in six colours. Two Enamel coats for added protection. |
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| Circulon Elite Hard Anodised | Hard Anodised | NO | NO | £50-£60 | Riveted, Stainless Steel and Silicone handles for comfort and safety. Heavy gauge for better heat distribution and no 'hot-spots'. Lifetime guarantee |
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| Circulon Infinite Hard Anodised | Hard Anodised | YES | YES | £60-£70 | Riveted, cast Stainless Steel handles. Stainless Steel lids. Stainless Steel base encapsulating an even heating core. Non-Stick exterior for incredibly easy cleaning. Outlasts all other Non-Stick pans GUARANTEED! |
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| James Martin Lamina by Stellar |
Stainless Steel | YES | YES | £70-£80 | Riveted, sculpted, Stainless Steel handles. Lamina technology - Stainless Steel and aluminium sandwich provides unprecedented thermal efficiency. Stainless Steel lids. |
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| Jamie Oliver Hard Anodized Induction by Tefal |
Hard Anodised | YES | YES | £50-£60 | Riveted, Stainless Steel handles. Tefal's PROMETAL bonded anodised Non-Stick interior. Patterned base for increased heat distribution. Glass lids. Metal utensil safe. Suitable for ALL hobs including induction. |
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| Jamie Oliver Hard Enamel by Tefal |
Stainless Steel | YES | NO | £30-£40 | Riveted, Stainless Steel handles with silicone soft grip. Tefal's PROMETAL Pro Non-Stick interior with added ceramic hard base added protection against scratches and abrasions. Long lasting, durable hard enamel exterior. Vented Glass lids. Metal utensil safe. |
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| Jamie Oliver Professional Series Stainless Steel by Tefal |
Stainless Steel | YES | YES | £50-£60 | Riveted, Stainless Steel handles with Silicone insert underneath for comfort. Encapsulated aluminium base with a copper layer for superior heat diffusion. Stainless Steel lids. Flared lips for drip-free pouring. |
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| Judge Induction | Enamelled Steel | YES | YES | £30-£40 | Stud Welded and screwed heat-resistant Phenolic handles. DuPont's Teflon Classic Non-Stick interior. Heavy gauge Enamelled Steel with Stainless Steel rims. Enamelled Steel lids with Phenolic knobs. |
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| Judge Vista | Stainless Steel | YES | YES | £30-£40 | Stud Welded and screwed heat-resistant Phenolic handles. Encapsulated alumium bases for improved heat distribution. Glass lids with Phenolic knobs. Excalibur Non-Stick, deep and draining lid versions available. 25 year guarantee. |
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| Le Creuset 3-Ply | Stainless Steel | YES | YES | £80-£90 | Riveted, Stainless Steel handles. 3-ply metal sandwich of Stainless Steel and aluminium for superb heat distribution. Stainless Steel lids. Interior measuring scale on selected pans. 10 year guarantee. |
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| Le Creuset Cast Iron | Cast Iron | YES | YES | £70-£80 | Integral Cast Iron or Phenolic handles (screwed). Close fitting Cast Iron lids with Phenolic knobs. High quality Enamel coatings. Lifetime guarantee (10 year Non-Stick guarantee). |
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| Le Creuset Toughened Non-Stick | Hard Anodised | YES | YES | £60-£70 | Hard Anodised, forged Aluminium body with toughened Non-Stick interior and exterior. Unique encased base construction which gives great performance on all hob types INCLUDING Induction. Hollow cast Stainless Steel handles give a professional look, but with lighter weight that's perfect for everyday use. 10 year guarantee. | |
| Mauviel | Copper | NO | NO | £100+ | Stainless Steel rivets attach the Cast Iron or bronze handles. Laminated Stainless Steel interiors. Copper lids with Riveted Cast Iron or bronze handles. 25 year guarantee. |
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| Michel Roux Jr Cookware by Greenpan | Stainless Steel | YES | YES | £60-£70 | Riveted, Cast Stainless Steel handles. Tri Ply pan bodies for exceptional performance. Thermolon Natural Non-Stick Interior. All Round Pouring Rims. |
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| Raymond Blanc Anodized Clad by Anolon | Hard Anodised | NO | YES | £60-£70 | Riveted, Stainless Steel and Silicone handles for comfort and safety. Tempered Glass lids. Stainless Steel interior. Lifetime Guarantee. |
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| Raymond Blanc Professional by Anolon | Hard Anodised | NO | YES | £50-£60 | Riveted, Stainless Steel handles. DuPont's advanced Autograph Gourmet Nonstick interior. Heat Toughened Glass Lids. Lifetime Guarantee. |
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| Raymond Blanc Stainless Steel by Anolon | Stainless Steel | NO | YES | £50-£60 | Riveted, Stainless Steel handles. Integral Copper Base for outstanding performance. Stainless Steel Lids. Lifetime Guarantee. |
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| Stellar 1000 | Stainless Steel | YES | YES | £80-£90 | Welded or Riveted Stainless Steel handles. Fully encapsulated aluminium thermic base. All-round pouring lips. Stainless Steel lids with Stainless Steel knobs. Lifetime Stainless Steel guarantee. |
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| Stellar 3000 Black | Hard Anodised | YES | YES | £70-£80 | Riveted, Stainless Steel handles with anti-slip Silicone inserts. Encapsulated induction base. Teflon Platinum Pro interiors. Black Enamel exterior. Glass lids with Riveted Stainless Steel and Silicone handles. Lifetime guarantee (10 year Non-Stick guarantee). |
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| Stellar 6000 | Hard Anodised | YES | NO | £80-£90 | Riveted, Stainless Steel handles. Teflon Platinum Pro Non-Stick interiors. Stainless Steel lids with Riveted Stainless Steel handles. Lifetime guarantee (10 year Non-Stick guarantee). |
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| Stellar 7000 | Stainless Steel | YES | YES | £80-£90 | Riveted, Stainless Steel handles. Teflon Platinum Pro Non-Stick interiors. Stainless Steel lids with Riveted Stainless Steel handles. Lifetime guarantee (10 year Non-Stick guarantee). |
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| Tefal Preference | Aluminium | YES | YES | £30-£40 | Screwed Bakelite handles with Stainless Steel inserts. Tefal's PROMETAL Non-Stick interior and exterior for easy cleaning. Glass lids with clever twist steam-release Bakelite knobs. |
Discovered by Michael Faraday towards the end of the 19th Century, but remained only of academic interest until the 1930's when the British steel industry needed a fast way of heating steel. With advances in electronics, by the 1990's the first induction hobs were being produced but were difficult to repair. Today they are much less expensive than before and much more readily available.
It is probably the cleanest and fastest way of cooking. Under the ceramic top there are coils of induction energy producing high frequency alternating current from a low voltage direct current.
Cookware with a ferrous base reacts with this energy and becomes hot. As soon as you remove the cookware from the hob it stops reacting and immediately starts to cool. This gives the cook as much control as if cooking with gas but without gas emissions. However, the pan must be placed flat against the surface or the reaction will not occur - if a pan's base becomes warped then efficiency will be reduced or the pan may not heat up at all.
To test if a pan is suitable for an induction hob just see if a magnet will stick to the base. The caveat to this is that some induction hobs have sensors which will only switch the ring on if a pan is detected - if the pan is too small or the magnetic properties of the pan are too weak it will not be detected and the ring will not be activated.
There are three main parts to a pan:
- The Body
The shape of the body of a pan determines its use - from saucepans to fry pans, casseroles to griddles, they are all designed with specific cooking methods in mind. Although a pan can be used for many different things, to get the best results and extend the life of a pan it is advisable to use it for the purpose for which it was intended. Over-heating a pan that is intended to be used over a medium heat can damage it irreparably; making a sauce that requires whisking in a pan that has hard to reach corners can result in un-whisked and lumpy portions of the sauce.
The base of the pan body is very important - a thick base will dissipate heat more evenly, reducing hot spots and eliminating the danger of burnt food at the edges of the pan. The material from which the base is made will also greatly affect performance, as covered in the Materials section of this guide . A flat base is a must when using anything but a gas hob - a gas flame will flow around the pan heating it evenly, but all other hobs will only heat the parts of the pan base that are in contact with it. This is especially true of Induction Hobs as they work by using a magnetic field to heat only the ferrous metal surface with which they are in direct contact. - The Handle
Handles come in all shapes, sizes and materials. The methods of attaching handles to pans are also quite varied - some are cast as a part of the main pan body; some are attached using screws or rivets; others are welded directly to the pan's exterior surface. The three main points to look for in handles are:- Cleanliness Is the join between the handle and the pan a close fit? If not, food and dirt can become trapped in any nook and cranny and after a while may become impossible to clean. Watch for any fittings inside the pan - if the handle is riveted to the pan then make sure the rivet heads on the interior of the pan are smooth and close fitting to the surface of the interior.
- Heat Shielding What sort of material is the handle made from? If it's metal then be aware that it may become hot during use. Some handles have flame guards which act as a spacer between the body and the handle - this stops heat rising from the stove top from heating the handle directly. Some handles also incorporate several materials to dissipate heat before it reaches the part of the handle you actually hold. Wooden or plastic handles will probably mean that the pan is not oven safe. Some pans have metal handles with synthetic coverings or inlays; some of these are oven safe, others are not. Always check before putting a pan in the oven.
- Comfort How comfortable is the pan to hold? This is always going to be a matter of personal taste, as with Cook's Knives. What may feel natural and comfortable to one person may not suit another.
- The Lid
The primary purpose of a lid is to trap steam - this keeps the food moist. Lids also reduce heat loss which results in water coming to the boil quicker and less energy needed to keep a dish simmering. However, some lids are designed for other purposes, such as Judge Vista's Draining Lid Pans - these retain steam when turned in one direction, but rotate the lid 90 degrees and the holes allow for easy draining of the contents.
Cookware Materials & Manufacturing Guide
When choosing a pan or pan set it is important to understand the different materials used in the manufacturing process. The core of the pan, the base, the coating and even the handles and knobs - there is a vast array of materials and methods employed in the manufacturing process of modern cookware.
Cookware Materials
Aluminium CookwareAluminium is a very common material for cookware as it's lightweight, inexpensive and is an excellent heat conductor. The thickness (gauge) of a pan is a key performance factor - the thicker the material the better the heat distribution - and as aluminium is so light, a very thick pan is still very easy to lift. Aluminium can be Pressed or Cast to achieve the desired shape. Uncoated aluminium is still used in commercial cookware but is not very popular for domestic use - it is difficult to clean and is not particularly attractive as aluminium in its natural state is a dull silver colour. Most modern aluminium pans will have an exterior coating such as a heat-resistant Enamel Coating, or will be Anodised or (more commonly) Hard Anodised. Aluminium is also used frequently in Clad or Laminated pans, where a core of aluminium is sandwiched between stainless steel or another material. This affords improved performance.Dishwashers and Aluminium pans: Be aware that aluminium does not react well to strong alkaline dishwasher detergents. Most aluminium cookware is treated to prevent a grey oxidised surface from forming, which can rub off on your hands and clothes and can taint other items in your dishwasher. Hard Anodised Aluminium cookware undergoes a process to form a harder surface which will last longer than a normal anodised surface. However, as the process invloves acids to create the new oxidised surface, strong alkilis in dishwasher detergents can cause the process to reverse and leave you with a non-anodised pan. However, advances in the technology involved in hard anodising means that there are a number of brands now available that are suitable for dishwashers. Always check the manufacturer's literature before risking it though! Click here to see our complete range of Hard Anodised Aluminium Pans. |
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Cast IronDespite its weight, cast iron is still a very popular material for cookware as it is usually made into a much thicker product - this gives better heat distribution and also affords superb heat retention.Cast iron is a reactive metal and as such can corrode when in contact with acidic foods like tomatoes, and some foods (such as spinach) will turn black when cooked in an uncoated cast iron pan. Uncoated cast iron is also extremely susceptible to rust, so cast iron cookware usually has an Enamel Coating or, if it is bare iron, it must be seasoned before use. Seasoning is, essentialy, adding a layer of oil or fat to the surface of the bare iron creating a naturally non-stick surface. This is acheived by adding a very thin layer of pure oil or fat and then placing the pan in the oven at a medium temperature. After half an hour, remove the pan and allow to cool. Repeat this process several times. The oil or fat will polymerise and fill any pores in the surface resulting in a smooth, non-stick pan. Once a pan is seasoned it should never be placed in a dishwasher and cleaning by hand should be fairly easy. Don't scrub the pan with a brillo pad or similar as this will remove the seasoned surface. Iron is naturally magnetic so almost all Cast Iron pans are suitable for use on Induction Hobs. The exception is where a pan advertised as Iron has a large percentage of non-ferrous material making the pan less magnetic. Click here for information on Induction Hobs Iron is almost always cast into the desired shape as it is difficult to work in other ways. Click here to see our ranges of Cast Iron Cookware. |
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CopperWith twice the thermal conductivity of aluminium and ten times that of steel, copper is the first choice of many top chefs as heat control is paramount in a professional kitchen. The disadvantages of copper are that it can contaminate the flavour of food, it is difficult to clean (as copper can tarnish), and it is an expensive material. Copper cookware is almost always lined - either with tin, steel or a Non-Stick coating to prevent chemical reactions occuring with acidic foods like tomatoes. Copper is usually pressed into the desired shape, but some high-end copper cookware is hand finished with hammering. Copper is also being increasingly used in Clad or Laminated pans and for bases of pans - this takes advantage of the excellent heat conductivity without the copper being in contact with the food, and reduces the overall cost of the pan as a smaller quantity of copper is needed.Copper has high electrical conductivity, but is non-magnetic. Copper pans are not usually suitable for Induction Hobs unless they have special bases or encapsualted ferrous material, but this reduces the performance of the pan and so is not a good design. Click here to see the Mauviel M'Heritage Copper Pan Range. |
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Carbon SteelAlso known as "black iron", carbon steel is a popular material for Frying Pans, Woks and other pans that require high temperatures for the desired cooking method. Carbon steel is generally used as a term to distinguish the alloy from stainless steel, as all steel is an alloy of iron and carbon. Carbon Steel has a much higher percentage of Carbon than Stainless Steel, and this can mean that the pans are less magnetic and are therefore not suitable for Induction Hobs.Carbon steel is prone to rusting and as such will either be given a protective coating during the manufacturing process or must be Seasoned before use. Seasoning is, essentialy, adding a layer of oil or fat to the surface of the bare iron creating a naturally non-stick surface. This is acheived by adding a very thin layer of pure oil or fat and then placing the pan in the oven at a medium temperature. After half an hour, remove the pan and allow to cool. Repeat this process several times. The oil or fat will polymerise and fill any pores in the surface resulting in a smooth, non-stick pan. Once a pan is seasoned it should never be placed in a dishwasher and cleaning by hand should be fairly easy. Don't scrub the pan with a brillo pad or similar as this will remove the seasoned surface. |
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Stainless SteelSteel is an alloy of iron and carbon - the addition of other elements will radically change the properties of the alloy. Stainless steel contains chromium and nickel. 18/10 Stainless Steel is a very common alloy in cookware and has an 18% chromium and 10% nickel content by weight. The chromium affords a more rust and corrosion resistant material while the nickel results in a much harder wearing surface. One disadvantage of stainless steel is that it is a poorer conductor of heat than other materials, so a core or base of aluminium or copper is often used to improve the performance.Some Steel pans have a lower Iron content than others, and this results in a less magnetic pan making the pan unsuitable for Induction Hobs. Stainless steel can be worked in many ways, but cookware is usually made by Pressing as this eliminates pores and gases trapped in the molecular structure and so improves the performance. Click here to see the Stainless Steel Pan Ranges we stock. |
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CeramicsEarthenware, stoneware, porcelain - there are many kinds of ceramic materials. In cookware terms, ceramics are usually limited to ovenware such as lasagne dishes and casseroles. The majority are not suitable for use on hobs as they will crack when exposed to a direct heat source, but Emile Henry have produced the first ceramics that ARE safe to use on the hob. Maxwell & Williams have recently started producing Microstoven Cookware which is made from stoneware mixed with spodumene. The addition of spodumene allows the cookware to go directly onto a hob.Click here to see our Bakeware Ranges. |
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Teflon, P.T.F.E. and Other Non-Stick CoatingsThe most famous of all non-stick coatings is Teflon. Often mistaken for a cookware brand, the Teflon coating is a trademark of the DuPont company and was developed by Kinetic Chemicals in the late 1930's before being patented in 1941. DuPont acquired Kinetic Chemicals (and the Teflon patent) in 1950. The first Teflon coated pan was created in 1954.Since then many other non-stick coatings have become available - Excalibur, Pro Metal, Quantum 2 and Greblon are just a few. Most non-stick coatings are P.T.F.E. (polytetrafluoroethylene) based, but some bakeware coatings are silicon based. P.T.F.E. coatings range from one-coat up to four-coat finishes. Some high performance non-stick coatings are applied using a substrate of stainless steel or ceramic particles sprayed onto the surface of the pan to ensure a better bond with the non-stick coating. While non-stick coatings afford great 'food release' (i.e. they let go of the food more easily) they are not as durable as some other finishes. Most are easily marked by metal utensils and sharp edges. However, as non-stick coatings have improved over time, some are now guaranteed for use with metal utensils - a sharp edge can still damage these coatings though. The most common cause of damage to non-stick coatings however is over-heating. If over-heated the non-stick finish can become discoloured and even bubble and detach from the surface of the pan. Non-stick pans should never be exposed to more than a medium heat for an extended length of time. |
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SiliconeA synthetic material made up of silicon, carbon, oxygen, hydrogen and other elements. An increasing number of cookware ranges utilise silicone in the fittings, such as the handles, as it is soft to the touch and so offers comfort to handling, whilst retaining oven-safeness as silicone is heat resistant to higher temperatures than similar materials. Silicone is also used increasingly in Bakeware as it is flexible, reasonably non-stick and has good heat resistance. |
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Phenolic resinsHard-wearing, thermoset plastics used for knobs and other fittings in cookware. Probably the most famous phenolic resin is Bakelite, but a huge array of phenolic resins are used in the cookware industry. Whilst they are hard-wearing, they can be damaged by extended exposure to dishwasher detergents and may be unsuitable for prolonged use in ovens at high temperatures. |
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Enamel coatingsThere are two main types of enamel used in cookware - plastic and glass. Both offer a protective coating to the exterior of the item (and sometimes the interior in the case of glass-based enamels) as well as adding an aesthetic quality. They protect the metal from corrosion, abrasion and rust, provide an easy-clean surface and add colour or a design to the item.Plastic coatings are susceptible to marking and damage when heated, but are a much cheaper option. Also referred to as "stove enamel" or "baked enamel". Glass coatings are fused to the metal at high temperatures. They are much harder wearing than plastics, especially at high temperatures. Vitreous Enamels, Porcelain Enamels and Enamel-On-Steel are just three types of glass enamel, all of which use additional materials to obtain the desired finish and colour. |
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GlassGlass is often used for pan lids - heat tempered, toughened glass is extremely hard wearing and allows the cook to see the food without removing the lid and letting moisture escape. |
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Cookware Manufacturing Methods
Anodising and Hard Anodising
Anodising is an electrolytic passivation process used in the manufacturing of Aluminium cookware. The natural oxide on the surface of raw Aluminium is thickened and stabilised, sealing the surface and producing a more decorative effect. It increases resistance to corrosion, gives a harder surface and allows better adhesion for glues, dyes, paints etc.Hard Anodising. Similar to standard anodising, hard anodising is a process used in the manufacturing of Aluminium saucepans and other cookware. The difference between hard anodising and normal anodising is that instead of merely thickening the natural oxide coating on the raw Aluminium surface, it is actually converted into a different oxide. The resulting chemical structure is similar to sapphire, with a dark grey colour. Hard anodised Aluminium is twice as hard as Stainless Steel and is incredibly durable and resistant to abrasion from cooking utensils. It also affords much better food release than many other metal surfaces. The main disadvantage to hard anodised cookware used to be that the surfaces had a low resistance to alkalis used in dishwasher detergents.
Click here to see our complete range of Hard Anodised Aluminium Pans.
Dishwashers and Aluminium pans: Be aware that aluminium does not react well to strong alkaline dishwasher detergents. Most aluminium cookware is treated to prevent a grey oxidised surface from forming, which can rub off on your hands and clothes and can taint other items in your dishwasher. Hard Anodised Aluminium cookware undergoes a process to form a harder surface which will last longer than a normal anodised surface. However, as the process invloves acids to create the new oxidised surface, strong alkilis in dishwasher detergents can cause the process to reverse and leave you with a non-anodised pan. However, advances in the technology involved in hard anodising means that there are a number of brands now available that are suitable for dishwashers.
Always check the manufacturer's literature before risking it though!
Brazing
A process whereby a high-conductivity metal (such as aluminium or copper) is fixed to a low-conductivity metal (such as stainless steel). A combination of intense heat and special solders are used. The process requires both surfaces to be flat, so it is primarily used in the cookware industry to fix a high-conductivity base to a low-conductivity pan body. This can sometimes result in hot spots around the edges where the base curves up. The main disadvantage of pans manufactured in this way is if the pan is over-heated (or allowed to boil dry), the bonding material (which has a relatively low melting point) can lose its integrity which may cause the base to separate from the pan.Casting
A process whereby molten metal is poured into a mould, is allowed to cool, and is then removed from the mould. Most commonly used with Iron and Aluminium but is also used with other materials, such as Stainless Steel for fittings like handles and knobs. Casting usually results in a much thicker pan than a pressed one, and so affords better heat distribution and retention, and also results in pans that are less likely to warp. However, it also means that the pans will be heavier than their pressed counterparts and an increase in pores and gases in the material can decrease its performance - this is, however, negated by the fact that the pan will be much thicker.Friction Bonding (or Impact Bonding)
A method of fixing one material to another using a combination of intense heat, friction and pressure. As opposed to brazing, this method does not require completely flat surfaces, allowing the conductive base material to be extended to the very edge of the pan and so eliminating hot spots and reducing the risk of burning food at the edges of the pan.Pressing, Cladding & Laminating
Sometimes called 'drawing', this method of pan production involves exerting pressure on a flat disc of metal and pressing it into the desired shape. Pressed metalwork is usually thinner than cast metalwork, but pressing also reduces pores and gases trapped in the material which increases performance.'Cladding' or 'Laminating'
This is a method of pan manufacturing whereby several sheets of different metals are pressed into the desired shape at the same time (for instance, a sandwich of Aluminium between Stainless Steel). This results in a pan with a high performance core which runs throughout the pan, including the walls, eliminating hot spots and the need for a high-conductivity base.Riveting
Handles and knobs are often fixed to a pan using rivets - one or more metal studs are inserted through holes in the handle and the pan and are then hammered flat. The only problem is that the head of the rivet inside the pan can form a food trap, and will not have the same coating as the pan interior - this can make them difficult to clean properly.Rolled Edge
The edge of a pan is often turned over on itself to produce a smoother, stronger finish.Welding
Spot welding and stud welding are both used in cookware manufacture. Spot welding is a method of attaching a handle directly to the body of a pan using an electric welder - this gives a strong bond with no screws, studs or rivets to work loose and no crevices to act as food traps. Stud welding is a method of fixing a metal stud to the exterior of a pan so that a handle of any material (such as wood or plastic) can be attached to it (usually with a screw ro rivet) without piercing the pan itself.
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