BUYING GUIDE

COOKWARE & BAKEWARE

COOKING & BAKING

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.

Choose the right pots and pans for your hob

Make sure you're buying cookware that's compatible with the hob and heat source you use. All of the hob cookware we sell is compatible with induction hobs. For the best results, here are some tips on using pots and pans for your type of hob.

GAS

You can use any type of pan 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 pot and pan handles.

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.

All John Lewis & Partners pots and pans can be used on induction hobs and they're tested to British and European standards for safety and performance. For the correct functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn’t broken:

  • Make sure the size of the pan base is no smaller than the hob ‘ring’
  • Use pans with a flat base
  • Don't lift the pan off the hob top continuously
  • Give coated and aluminium pans with steel bases more time to heat, as the aluminium sides do not heat directly from the hob

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.

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.

Types of cookware

Depending on what you're cooking and how you cook it, you'll need the right pot or pan for the job. Whether it's a go-to saucepan, a milk pan for sauces, a wok for stir-fries or a griddle pan for searing, here's a taste of different types of cookware.

SAUCEPANS

  • Versatile kitchen staple for boiling water, heating up food and making sauces and soups
  • Usually sold with lids for faster boiling and for slower cooking at lower temperatures to retain moisture
  • Some lids have air vents to let off steam, prevent the pan from boiling over and to stop the lid from rattling, although vents let moisture escape
  • Typically have a long single handle. Larger sizes may have a short helper handle for easier lifting
  • Saucepans with straight sides carry more volume
  • Sloped sides and non-stick surfaces are an advantage when making sauces

MILK PANS

  • Smaller type of saucepan for heating milk and making sauces
  • Have a lip on one side or an all-round lip for mess-free pouring
  • Some have two pouring lips for left and right-handed use
  • Typically have a non-stick coating
  • Most do not come with lids

FRYING PANS

  • Kitchen essential for frying, searing and browning food at medium to high heat
  • Shallow, flared sides with a flat base
  • Also known as a skillet
  • Typically have a non-stick coating
  • Do not come with a lid
  • Typically have a long single handle. Larger sizes may have a short helper handle for easier lifting

SAUTE PANS

  • Versatile pan for making sauces, braising, poaching and shallow frying
  • Wide and shallow design is ideal for reducing sauces
  • Usually sold with lids to retain moisture for slower cooking on the hob or in the oven
  • Ideal for searing and browning food with the lid off and then adding the lid for slow, tender cooking
  • Typically have a long single handle. Larger sizes may have a short helper handle for easier lifting. Oven-safe pans usually have two shorter handles
  • Pans with straight sides carry more volume. Versatile chef’s pans have sloping sides for stir-frying
  • Sloped sides and non-stick surfaces are an advantage when making sauces

GRILL PANS

  • Sear food on the hob at higher surface temperatures
  • Ridges create barbecue-style char lines, draining off excess fat and juices to grill food
  • Typically have a wide surface area for cooking larger amounts
  • Short handle pans are usually oven-safe

WOKS & STIR FRY PANS

  • Deep and rounded for stir-frying and browning chopped food quickly to retain crunchiness
  • Most woks can also be used for deep-frying, poaching and toasting
  • Usually sold without lids. Woks with lids can be used for steaming and slower cooking once food has been seared
  • Typically have a long single handle. Larger sizes may have a short helper handle for easier lifting. Some have two short handles for oven use
  • Uncoated carbon steel and iron woks can take higher temperatures and are more durable
  • Non-stick coated woks are lower maintenance
  • Most require seasoning or conditioning before the first use and regular care

STOCK POTS

  • Sold with lids to retain moisture for slow cooking which tenderises meat
  • Have short handles for oven cooking
  • Most can be used on the hob for browning food first
  • Pans with straight sides carry more volume
  • Sloped sides and non-stick surfaces are an advantage when making sauces
  • Wider pots for stewing are usually called casseroles
  • Taller pots are ideal for making soups and stocks

STEAMERS

  • Ideal for healthier steaming and hydrating food on the hob
  • Use for vegetables, tender cuts of meat, fish, shellfish and fresh pasta
  • Sold as an addition to your pans and lids or as a steamer set
  • Choose the right size steamer baskets to fit your pans

PRESSURE COOKERS

  • Fast, airtight way to tenderise food and retain flavour through steam pressure
  • Keeps food moist so ideal for stews
  • Stovetop ones are often cheaper and more compact
  • Stovetop models can be used for browning but need to be monitored
  • Electric ones are less noisy and can be put on a timer and left
  • Electric models are more versatile and accessories such as steamer baskets are often available

Cookware & bakeware materials

Whether you need lightweight aluminium, traditional cast iron, durable carbon steel or classic stainless steel pots and pans, we offer a wide range of the best cookware materials, each with their own benefits.

ALUMINIUM

  • Aluminium is lightweight and heats quickly and evenly
  • All the aluminium cookware sold at John Lewis & Partners has a PFOA-free non-stick coating for ease of cooking and cleaning
  • Aluminium is not naturally induction compatible, so we add a stainless steel base plate to ensure induction compatibility on all of our cookware

STAINLESS STEEL

  • Stainless steel is an excellent conductor of heat and heats quickly 
  • We use 18/10 as this grade of stainless steel is corrosion resistant due to the presence of chromium and nickel
  • Stainless steel is hard-wearing and long-lasting

CAST IRON

  • Cast iron is an exceptional conductor of heat which makes it perfect for low and slow cooking
  • Being versatile, it's also excellent for browning and sweating food, making fluffy rice and baking bread
  • Most cast iron pans have an enamelled exterior and an enamel or non-stick interior
  • The material retains heat, making it ideal for oven-to-table serving
  • Cast iron is incredibly durable and if cared for properly can last a lifetime

 

HARD ANODISED ALUMINIUM

  • Hard-anodised aluminium is hardened by an electro-chemical process to make it tough and durable
  • Lightweight yet tougher than stainless steel
  • Resistant to chipping, peeling, abrasion and corrosion
  • Impervious to chemical reactions with food, even with acidic foods such as tomatoes and citrus fruits
  • Excellent for even heat distribution

CARBON STEEL

  • Carbon steel is popular for bakeware as it heats quickly and cooks evenly 
  • All carbon steel bakeware sold at John Lewis & Partners has a PFOA-free non-stick coating for ease of cooking and cleaning
  • Due to its fast heating and durable properties, uncoated carbon steel is a material used for traditional woks. Uncoated carbon steel needs to be seasoned (please use instructions in attached cookware care guide)

GLASS

  • Glass cookware is extremely versatile and resistant to extremes of heat and cold
  • Great for taking straight from the oven to serve at the table and will continue to conduct heat for a long time after being removed from the oven
  • It's hard-wearing and usually dishwasher, freezer and microwave safe

CERAMIC

  • Stoneware terracotta and porcelain oven to tableware or bakeware is perfect for any recipe that requires gentle cooking
  • Ceramics are perfect for taking straight from cooking in the oven to serving at the table 
  • Ceramic oven to tableware or bakeware is available in a huge variety of shapes and sizes

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

John Lewis & Partners Cookware ranges

We offer a variety of John Lewis & Partners cookware ranges, including traditional cast iron, classic stainless steel and contemporary hard anodised, along with lightweight and non-stick options. All of our cookware is suitable for use on induction hobs and comes with a lifetime guarantee.

JOHN LEWIS & PARTNERS CLASSIC COOKWARE

For over 30 years we have been offering this reliable range, with the largest assortment of products, for all your cooking needs.

Our Classic range is made of stainless steel, which is magnetic and good at conducting heat. We use 18/10 as this grade of stainless steel is corrosion resistant due to the presence of chromium and nickel. All of our pans have a stainless steel base as this provides the magnetism to use on an induction hob.

  • Premium-grade 18/10 stainless steel heats quickly and evenly
  • Stay-cool handle design
  • Saucepans with lids, built-in lid rests and stepped rims to prevent drips
  • Non-stick milk pan and frying pans
  • Dishwasher safe and oven safe to 180°C
  • Suitable for use on all hobs, including induction

JOHN LEWIS & PARTNERS ALUMINIUM NON-STICK COOKWARE

Our aluminium non-stick cookware is an excellent-value starter range, made with a lightweight aluminium construction and soft-grip Bakelite handles for safe and easy cooking.

Aluminium is not naturally induction compatible, so we add a stainless steel base plate ensuring induction compatibility on all of our cookware.

  • Durable, lightweight aluminium frying pan
  • Great heat distribution
  • Soft-grip Bakelite handles
  • Non-stick interior but avoid using metal utensils
  • Suitable for use on all hobs, including induction

John Lewis & Partners 'The Pan' Aluminium Cookware

‘The Pan’ Aluminium is our bestselling range, with a lightweight aluminium construction and soft-grip handles for safe and easy cooking.

Lightweight and easy to clean, aluminium is not naturally induction compatible, so we add a stainless steel base plate to ensuring induction compatibility on all of our cookware.

  • Durable, lightweight aluminium
  • Soft-feel handles
  • Dishwasher safe but hand wash recommended
  • Glass lids with steam vents
  • Non-stick interior but avoid using metal utensils
  • Suitable for use on all hobs, including induction

JOHN LEWIS & PARTNERS 'THE PAN' STAINLESS STEEL COOKWARE

‘The Pan’ Stainless Steel is our great-value range made with durable 18/10 stainless steel.

Stainless steel is magnetic and good at conducting heat. We use 18/10 as this grade of stainless steel is corrosion resistant due to the presence of chromium and nickel. All of our pans have a stainless steel base as this provides the magnetism to use on an induction hob.

  • Durable stainless steel
  • Heat-resistant silicone handles riveted for strength
  • Dishwasher safe and oven safe to 180°C
  • Non-stick milk pan and frying pans
  • Glass pour and strain lids
  • Suitable for use on all hobs, including induction

John Lewis & Partners Hard Anodised Aluminium Cookware

Our hard anodised aluminium range is stylish, contemporary and designed to last. A triple-layer non-stick coating is combined with titanium for superb durability.

Lightweight and easy to clean, aluminium is not naturally induction compatible, so we add a stainless steel base plate to ensuring induction compatibility.

  • Durable, lightweight aluminium
  • Resistant to chipping, peeling, abrasion and corrosion
  • Excellent for even heat distribution
  • Tough triple-layer non-stick interior
  • Cast stainless steel handles stay cool
  • Dishwasher safe and oven safe to 180°C
  • Suitable for use on all hobs, including induction

John Lewis & Partners 5-PLY THERMACORE Cookware

Our professional-quality 5-ply Thermacore range is designed to last, with a multi-layer construction to heat quickly and evenly.

Stainless steel is magnetic and good at conducting heat. We use 18/10 as this grade of stainless steel is corrosion resistant due to the presence of chromium and nickel. All of our pans have a stainless steel base as this provides the magnetism to use on an induction hob.

  • Professional quality
  • 5-layer construction for quick and even heating
  • Handles riveted for strength
  • Dishwasher safe and oven safe to 200°C
  • Suitable for use on all hobs, including induction

 

John Lewis & Partners CAST IRON Cookware

Stylish and contemporary, our Cast Iron cookware delivers all the benefits of cooking in traditional cast iron. It's robust and excellent at retaining heat to save energy when cooking.

  • Robust, heat-retaining cast iron
  • Durable porcelain enamel exterior
  • Easy-clean interior prevents sticking and burning
  • Easy to hold handles for oven-to-table serving
  • Suitable for use on all hobs, including induction

Types of baking tins and trays

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

Choosing Bakeware

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

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

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)

MUFFIN & CUPCAKE TINS

  • Available in a variety of sizes, these tins are ideal for fairy cakes, cupcakes and muffins
  • The indentations can hold paper cases

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

PUDDING BASINS

  • A pudding 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
  • The wide rim at the top allows a foil or greaseproof parchment cover to be tied securely around it for steaming

Baking Essentials

Baking like a professional requires precision and we have the right baking accessories and essential tools for every step, from dough and pastry prep, to measuring, timing and adding the finishing touches.

BAKING ESSENTIALS

Make baking easier with some essential tools and utensils. We have everything from whisks for making smoother batter, pastry gadgets and thermometers and timers for accuracy. Pick a fun-shaped cookie cutter to inspire the kids to bake.

DECORATING ESSENTIALS

Create beautifully finished baked creations with cake decorating tools. We have icing smoothers and buttercream scrapers, along with icing bags with piping nozzles for a flawless finish. Add colourful candles and decorative toppers, then choose a stand to display your cakes. Need a gift for the baker in your life? Try our range of novelty cookie cutters.

MEASURING CUPS & SPOONS

Follow recipes to a tee with measuring cups and spoons to scoop up ingredients ready for your mixing bowl. Nesting designs save storage space in your baking cupboard or drawer, and spoons are kept neatly together on rings. Choose a colour to match your kitchen or opt for stainless steel for a professional feel.

HOW TO CLEAN and CARE FOR YOUR COOKWARE & BAKEWARE

To ensure your cookware and bakeware lasts, we recommend caring for it with these tips in mind, including proper cleaning and induction use.

Making your non-stick pans last

  • Don't overheat non-stick pans as it can cause the coating to peel. Use a medium heat which increases cooking time but prevents the food from burning and keeps moisture and nutrients within, while using less fat.
  • Non-stick is easy to clean by hand so avoid the dishwasher
  • Only use wooden or silicone utensils. Metal utensils can scratch non-stick surfaces
  • Don't hit the rim of pans with utensils
  • Use a pan separator when stacking and storing your pans to protect non-stick surfaces

Hand wash your cookware and bakeware to get the most out of it

  • Most of our cookware is dishwasher friendly but to prolong the performance and look of your product we recommend hand washing in warm soapy water
  • Dishwasher tablets can have extremely abrasive properties that potentially damage cookware
  • Stainless steel pots and pans without non-stick coatings are usually fine to go in the dishwasher. Check the instructions for your cookware
  • To hand wash, wait until the pan or tray has cooled down before cleaning. Adding water to a hot pan burns the proteins onto it even more. A hot pan plunged in cold water can result in a thermal shock and eventually warp the pan
  • For stubborn food stains, soak the affected area in warm soapy water
  • Don't leave the whole cookware submerged
  • Don't use scouring pads, wire wools or abrasives to clean any cookware
  • Always dry your cookware straight away, especially lids as water can get stuck under the rims

Heating up pots and pans

  • Make sure pans are either the same size or slightly larger than the hob ring, gas flame or heating area. If the pan is too small, this wastes heat, overheats the pan and may damage the handle
  • Don't put an empty pan on a hot burner or in a heated oven. This wastes energy and may damage the pan
  • Metal pan handles heat up when cooking so be careful when lifting pans and touching handles. Use an oven glove, mitt or pot holder when handling hot pans

Care and use of woks

  • Woks are used at high temperatures and need a little care before you first use them and to maintain them
  • Non-treated carbon steel woks require seasoning with cooking oil to develop a non-stick patina
  • Non-stick coated woks require conditioning with oil
  • Heat your wok over a high heat holding the handle, turning and tilting it up to the rim and back, until the metal turns a dark grey/blue colour all round
  • Remove the wok from the heat and allow it to cool down
  • Dip a thick pad of kitchen towel into 1 ½ tsp of vegetable oil
  • Spread the oil so the whole inside surface of the wok is covered in a thin film of oil. You should wear protective gloves and spread the oiled kitchen towel with a heat-proof basting brush, kitchen tongs or chopsticks as the hot oil will soak through the paper
  • Turn on your cooker hood extractor. Return the wok to a medium to low heat for about ten minutes until it starts to smoke
  • Once all the smoke disappears and the wok is dark grey or black in colour, it's ready to use

Getting the most from induction pots and pans

  • To ensure the functionality of induction pans, make sure the magnetic circuit with the hob isn’t broken by using pans with a flat base
  • Make sure the size of the pan base is no smaller than the hob ‘ring’ 
  • Don't lift the pan off the hob top continuously
  • Give coated and aluminium pans with steel bases more time to heat, as the aluminium sides do not heat directly from the hob
  • All of our John Lewis & Partners induction pans are tested to British and European standards for safety and performance

Using and caring for ceramic cookware

 
  • Ceramic cookware conducts heat much more efficiently so make sure to turn down the heat. There’s no need to pre-heat
  • With the ceramic non-stick coating, metal utensils can be used but plastic, rubber or wooden utensils are recommended to prolong the life of the pan
  • It's recommended to use a little bit of oil or butter when using ceramic non-stick. It’s good to note that extra virgin olive oil and oil sprays carbonise (creating the brown, sticky stains that won’t come off the pan) very quickly when the pan is heated and should be avoided when cooking with ceramic non-stick
  • To preserve the pan, it’s recommended to hand wash it in warm soapy water. Allow the cookware to cool completely before washing

LIFETIME GUARANTEE

We’ve designed our pots and pans to be tough, reliable, and long-lasting. That’s why all of our own-brand John Lewis & Partners 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. In the case of a set of products, only the faulty item will be replaced. With proof of purchase, and in normal domestic use.