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Cookware is where a small difference in material turns into a large difference in how the pan behaves five years later. The three families worth knowing are cast iron, carbon steel and multi-ply stainless; non-stick has its place but a shorter life.

The question is not which pan is best but which pan suits your hob, your wrist and your washing-up habits. Cast iron is heavy and slow but holds heat; carbon steel is lighter and needs seasoning; multi-ply stainless is the most forgiving and the least fussy.

Handle attachment matters more than most buyers expect. A riveted handle with a stainless rivet is repairable; a welded or coated handle usually is not, and that is where cheap pans fail first.

What actually decides a purchase here

  • Base construction: a full aluminium core clad in stainless distributes heat; a thin disc base does not, and it warps on induction.
  • Weight against hob: a heavy pan on a glass hob is a scratch risk; a light pan on gas scorches.
  • Handle material and how it is fixed: rivets can be re-tightened, coatings cannot.
  • Whether the maker sells replacement lids and handles — a sign the pan is meant to last.

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