Buying Pots & Pans

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 hobs heat by creating magnetic currents directly in the base of your cookware, rather than heating the glass cooker surface like conventional electric hobs. Because the heat is created in the pan itself, heating the pan is very fast, so it is very easy to overheat pans on an induction hob. We recommend using the low-medium heat settings for cooking and avoiding the higher heat settings, as this may cause pans to overheat and become damaged. We advise against using the 'Rapid boil' or 'Boost' functions as this risks damaging your cookware or even the hob itself. 

Only pans with a ferrous metal (carbon steel, cast iron and certain types of stainless steel) in the pan base are suitable for induction hobs. Copper and aluminium pans won’t heat up unless they have a ferrous metal base added.

All John Lewis & Partners pots and pans can be used on induction hobs. For the correct functionality of induction pans, it is important to make sure the magnetic circuit with the hob isn’t broken:

• Match the pan size to the cooking area size; each hob zone is designed to magnetically heat a particular range of pan sizes. If you try to use a small pan on a large cooking zone, the pan may not be recognised and the induction won’t switch on

• Use pans with a flat base. Woks with rounded bases won't work

• Don't lift the pan off the hob as it will stop heating

• Ensure the base of your pan is clean before placing on an induction hob, as residue and carbon deposits may cause scratches to the glass top

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.

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.

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 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.

• Don't overheat non-stick pans as it can cause food to stick and/or cause the coating to peel. This is especially important when using non-stick woks which cannot take high heat like a carbon steel wok without a non-stick coating. Only use a medium or low heat, heating gradually and evenly

• For ovenware, to increase the longevity of the non-stick performance, using a moderate heat is advised, between 175°C and 190°C (350°F - 375°F), gas mark 4. This will increase the cooking time slightly but will prevent the food from burning, keeping the 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

Carbon steel woks that do not have a non-stick finish must be seasoned before first use (do not season a wok with a non-stick finish)

• 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. Take precautions such as protective gloves, kitchen tongs or chopsticks when coating with oil as the surface will be hot

• 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

• To preserve the pan, it's recommended to hand wash it in warm soapy water once it has cooled completely. Dry immediately and thoroughly to prevent rusting

• Choosing an appropriate oil for your cooking is important for the longevity of your cookware. Every oil has a smoke point, the temperature at which the oil starts to chemically break down. All olive oils have a low smoke point, and virgin or extra virgin olive oils have an even lower smoke point than blended/light olive oils

• We advise against using olive oil for cooking wherever possible, as the breakdown products can burn onto the surface of the pan, resulting in brown colouration

• We advise against using spray oils, as they contain an emulsifier which can easily burn and contaminate the surface of your pans. On uncoated pans this burnt residue is difficult or impossible to clean; on non-stick pans, the effectiveness of the coating will be damaged. Damage of this type is not covered by guarantees

• For best results, we recommend cooking with good-quality refined vegetable oil, rape-seed oil or refined sunflower oil

• The majority of our cookware is dishwasher safe, which means that the cookware can be washed in a dishwasher occasionally. It does not mean that frequent and constant washing in a dishwasher is desirable. In particular, non-stick coatings will eventually be affected by washing in a dishwasher, and any scratches or chips in coated cookware will expose the underlying material to damage. Where the underlying material is carbon steel or aluminium, deterioration at points of damage will be rapid

• To protect the performance and look of your product, we always recommend handwashing in warm soapy water. Allow the cookware to cool slowly and completely before washing. A hot pan plunged in cold water can result in a thermal shock and eventually deform the pan. After washing, dry the pan immediately 

• For stubborn food stains, soak the affected area in warm soapy water, but do not leave the whole piece submerged

• For burnt food that isn't easily removed, fill the pan with water, and add a couple of tablespoons of detergent. Heat up the contents to a gentle boil. Use a plastic or wooden spoon to gently and carefully scrape the food from the surface. Allow to cool slowly and then wash the pan as normal

• Do not use wire wool, brillo pads or nylon scourers to clean any cookware

• If pans are stacked for storage, use a pan protector between the pans to prevent scratching your cookware surfaces

• We’ve designed our pots and pans to be tough, reliable and long-lasting. That’s why all of our John Lewis & Partners cookware ranges come with a guarantee against faulty workmanship and materials for the pan body, handle, knobs, lids and fixings. The length of the guarantee is stated on the packaging and will vary depending on the cookware range

• The guarantee does not apply to normal wear and tear, commercial use, misuse, 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. The guarantee does not cover defects occurring from incorrect care or use as described in this guide. Proof of purchase will be required