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Buying guides

cookware and bakeware

COOKWARE & BAKEWARE

Most cookware and bakeware is made to last for years and can be a real investment.

We offer a wide range of styles and price ranges, with something to suit everyone, whether you’re a student living away from home for the first time, equipping a kitchen from scratch, replacing old cookware or upgrading to professional bakeware.

If you'd like advice on small appliances, kitchen knives or preserving, take a look at our food prep buying guide.

CHOOSING COOKWARE & BAKEWARE

Before you decide what sort of cookware or bakeware to buy,
you should consider if it’s:

suitable for your hob or cooker

appropriate for the type of food you’re cooking

dishwasher safe, if you need it to be

To make the right choice, it helps to understand different types of hobs and heat sources.

cooking and bakeware essentials

HOB TYPES

Gas

You can use any type of saucepan on a gas hob. Make sure you regulate the flame to prevent it extending beyond the base of the pan, as this wastes gas and can damage the saucepan handle.

Solid Hotplate

Solid hotplates are usually made from cast iron and have a sealed electric element inside. Use a pan with a flat base to ensure even heating without wasting energy.

Ceramic

An electric hob made from ceramic glass with a heating element underneath. Remember to always lift pans off the surface and not slide them to avoid damage.

Halogen

Heat comes from halogen lamps under a glass hob, which efficiently transmit heat and light upwards. Use pans with thick bases, as they can withstand short bursts of intense heat. Avoid very shiny bases as they can reflect the light, causing the lamps to switch off.

Induction

Induction hobs are made from smooth, ceramic glass. The heat comes from a magnetic induction coil, which heats the cookware and is transferred to the food. Pans suitable for this type of hob must be made from magnetised metal such as cast iron or steel. Copper and aluminium pans won’t heat up unless they have a base that’s been bonded.

Solid Fuel

Solid fuel is used with cookers such as Agas, which often generate hot water to heat the house as well as cook. Choose pans and trays with thick bases that can withstand high temperatures.

PLACEHOLDER

MATERIAL TYPES

A key point in your journey to being a great cook and baker is ensuring you have the right tools and that means choosing the right materials.

Aluminium

  • Aluminium is popular for bakeware as it heats quickly and cooks evenly
  • This material is easy to clean and is resistant to scratches, chips, cracks and peeling
  • Many aluminium pans have an enamel coating on the outside and a non-stick coating on the inside
example of aluminium cookware

Carbon Steel

  • This material has easy-release, non-stick properties

  • It’s strong and durable

  • Carbon steel is great for deep cakes and heavy mixes or doughs, as it’s lightweight and tough

example of carbon steel cookware

Cast Iron

  • Cast iron retains and distributes heat well

  • It requires a low to medium heat, ideal for food that needs slow, steady cooking

  • Most cast iron pans have an enamel exterior and an enamel or non-stick interior

example of cast iron cookware

Ceramic

  • Stoneware, terracotta and porcelain bakeware is perfect for any recipe that requires gentle cooking

  • These materials are easy to clean

  • Ceramic pans are non-stick and non-toxic on a low heat

example of ceramic cookware

Copper

  • Copper is an excellent conductor, heating up very quickly and distributing heat evenly
  • Most copper cookware is bonded with stainless steel to give it strength

  • It’s an expensive material and needs maintaining with a special cleaner as it can tarnish easily

example of copper cookware

Glass

  • Glass cookware is made from hard, smooth glass ceramic, which is completely resistant to extremes of heat and cold

  • It will continue to cook food after you’ve removed the pan from the heat

example of glass cookware

Stainless Steel

  • Stainless steel has a hard surface that will not chip, flake, peel or break and is easy to clean

  • Durable and long-lasting

  • The stainless steel saucepans stocked by John Lewis & Partners are 18/10 gauge, with 18% chromium and 10% nickel: a high-quality stainless steel

example of stainless steel cookware

SAUCEPAN SIZES & CAPACITY

The measurement of products refers to the diameter. You may prefer to think in terms of capacity and some of our ranges have inner capacity markings. While the capacity of individual ranges will vary according the shape, the following is a guide:

Milkpan 14cm

0.9 litres

1.5 pints

Saucepan 14cm

1 litre

1.75 pints

Saucepan 16cm

1.5 litres

2.75 pints

Saucepan 18cm

2 litres

3.5 pints

baking and cakes with John Lewis

TIN & TRAY STYLES

A collection of essential tins, trays and moulds gives bakers a great foundation to work with.

Baking Trays & Stones

  • Baking trays and sheets provide even heat on a flat surface

  • They’re ideal for meringues, biscuits and flat sponges

  • Baking stones are large, thick pieces of stoneware that are perfect for bread and pizza making
example of a baking stone

Cake Tins

  • A sandwich tin has shallow sides good for layered cakes such as Victoria sponges, while deep cake tins are ideal for heavy fruit cakes as they allow the cake to rise fully and cook through
  • A springform cake tin has a solid base and removable sides that can be unclipped, making it a great option for cheesecakes

example of a baking stone

Loaf Tins

  • Designed for bread and tea loaves, loaf tins are available in a variety of materials
  • They’re generally categorised by their capacity in pounds (lbs)

example of a loaf baking tin

Muffin & Cupcake Tins

  • Available in a variety of sizes, these tins are ideal for fairy cakes, cupcakes and muffins

  • They feature indentations to hold paper cases

example of a muffin tin

Pizza & Pie Tins

  • Pizza pans with a perforated base help thin, crusty pizzas bake, while a pan with deeper sides and a solid base is perfect for indulgent, deep pan pizza

  • Whether they are fluted, straight, aluminium or ceramic, pie tins play an important part in ensuring your pastry is flaky and well cooked

  • Pyrex pie dishes allow you to check how well a crust is cooking without disturbing it

example of a baking stone

Pudding Basins

  • A basin can be used for both steaming and baking in the oven
  • It’s a versatile bakeware piece that’s perfect for rich Christmas pudding, sweet sponge puddings and meat puddings

example of a pudding basin

ICING & DECORATING ESSENTIALS

The finishing touches can be just as important as the cake or biscuit itself. Take time to practise the basics of icing and decorating and you’ll be amazed at the creative repertoire you’ll build up.

Simple Icing

Modelling & Painting

  • Decorating essentials: paint brushes, modelling tools, stencils, icing colours

Piping

  • Decorating essentials: icing bags, nozzles, syringes
icing, piping and decorating essentials

CARING FOR YOUR COOKWARE & BAKEWARE

    Do's

  • Ensure pans are either the same size or slightly larger than the heating area. If the pan is too small, not only is heat wasted but the pan will overheat and the handle may be damaged
  • Use a low to medium heat except when bringing water to the boil. Too much heat will cause food to burn and may damage non-stick surfaces
  • Avoid using metal utensils when cooking
  • Leave pans to soak before trying to remove stubborn food residue
  • Store pans carefully and ensure they are completely dry before you put them away
  • Make sure the size of the pan base is no smaller than the hob 'ring'
  • Use pans with a flat base
  • Give coated and aluminium pans with steel bases more time to heat, as the aluminium sides do not heat directly from the hob
  • Make sure to turn down the heat on ceramic cookware

    Don'ts

  • Put an empty pan on a hot burner or in a heated oven. This wastes energy and may damage the pan
  • Put a hot pan in cold water or pour cold water into it. This can cause the base of the pan to warp. Instead, leave to cool before washing in hot, soapy water
  • Use scouring pads, steel wool or abrasives when cleaning non-stick pans
  • There's no need to pre-heat ceramic cookware
  • To protect the non-stick surfaces of your cookware don't use metal utensils unless the non-stick is toughened

Tip

Most saucepans are dishwasher safe but do check by referring to the product copy online, or ask a Partner in one of our shops

Lifetime guarantee

We’ve designed our saucepans to be tough and reliable. That’s why all these John Lewis pan ranges come with a lifetime guarantee* against faulty workmanship and materials for the pan body, handle, knobs, lids and fixings.

The guarantee does not apply to normal wear and tear, commercial use, misuse, if the product is dropped, stains, discolourations or scratches due to overheating and consequential damage.

Please note that in the case of a set of products, only the faulty item will be replaced.

  • The Basics
  • The Pan (aluminium and stainless steel)
  • Classic 
  • Hard anodised
  • Tri-ply fusion
  • 5-ply Thermacore
*With proof of purchase, and in normal domestic use