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Hints & Tips

Most saucepans are made to last for years and most of us consider them to be an investment.  So whether you’re moving in to a new pad for the first time or replacing old cookware, it’s worth considering a few key points before deciding on your purchase.

Will your new cookware work on your hob?

Some materials such as aluminium and stainless steel don’t work on induction hobs unless they have a combination of other materials to enable the heat to conduct through the pan.

The good news is all our cookware is designed for use on any type of heat source, including induction hobs.

What’s the difference between cookware made of stainless steel, aluminium and cast iron?

Each type of material has its benefits depending on how and what you cook.

For instance some materials heat up faster than others whilst some, such as cast iron, heat up more slowly and evenly so they’re great for slow cooking.

Stainless Steel
Ever wondered what 18/10 means?

Aside from its gleaming good looks, stainless steel is renowned for being very durable and hygienic.  It’s constructed from a combination of iron and other metals such as chromium and nickel.

Stainless steel also has some anti-rust and anti-tarnish qualities thanks to the addition of nickel and chromium.

There are various grades of stainless steel which are denoted by the quantity of these additional metals.

For example 18/10 stainless steel is a composite of 18% chromium, or chrome (which gives it its hardness and stunning shine) and 10% nickel for anti-corrosion.

Aluminium

Aluminium cookware, such as our Virgo Orange collection, is for those who prefer lightweight cookware. It conducts heat extremely well so it heats up quickly. Our aluminium pans have an enamel coating on the outside and a good quality non-stick coating on the inside for extra durability.

Cast iron

Cast iron is thick and heavy. Although cast iron heats up more slowly than other materials, it retains heat which means only a low to medium heat is required thereafter.

Cooking with cast iron is slightly different to that with stainless steel and aluminium because food continues to cook for some time after the heat has been turned off.

Most cast iron cookware such as our Ron collection has an enamel exterior and some have an enamel or non-stick interior. As with all our cookware our cast iron cookware is suitable for all types of heat source, including induction. 

Tips on caring for your cookware 
  • Too much heat may cause food to burn and may damage non-stick surfaces. Wherever possible use a low to medium heat.
  • Always ensure a hot pan is cooled first before immersing in cold water or pouring cold water in to it.
  • Never put an empty pan on a hot stove or in a hot oven as this may potentially damage the pan itself.
  • Stubborn food residue is easier to remove if pans are left to soak first.
  • When cleaning non-stick pans don’t use metal utensils, steel wool or scouring pads.
  • Most cookware is dishwasher safe however for best cleaning results and to protect the life of your cookware we recommend washing by hand in hot soapy water.
  • Always ensure cookware is thoroughly dry before storing away.
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