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.
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.
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.
Any type of cookware can be used on radiant spiral elements, found on basic electric cookers.
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.
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 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.
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 is popular for bakeware as it heats quickly and cooks evenly
- This material is great value, 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
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
Cast iron is thick and heavy, so 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
- 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
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
Glass is suitable for all heat sources except induction
Silicone is the most versatile bakeware material available as it’s freezer, microwave and oven safe
Suitable for use in even the hottest oven, it conducts heat quickly and evenly
Silicone trays feature a smooth interior for easy release
Stainless steel has a hard surface that will not chip, flake, peel or break and is easy to clean
As it doesn’t heat as quickly as other materials, it can be a safe option for family cooking
The stainless steel saucepans stocked by John Lewis are 18/10 gauge, with 18% chromium and 10% nickel: a high-quality stainless steel.
SAUCEPAN SIZES & CAPACITY
tops, so 14cm will refer to the diameter. You may prefer to think in terms of capacity and, indeed, some of our ranges have inner capacity markings. While the capacity of individual ranges will vary according the shape, the following is a guide:
TIN & TRAY STYLES
A collection of essential tins, trays and moulds gives bakers a great foundation to work with.
- 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
Muffin & Cupcake Tins
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
Shaped moulds made from both silicone and aluminium help you create the perfect car or heart-shaped cake effortlessly
We stock tins for madeleines and brioche, as well as savarin moulds that are used for cakes such as rum babas and miniature canelé moulds for the creation of the custard-filled French pastries
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.
Modelling & Painting
- Decorating essentials: paint brushes, modelling tools, stencils, icing colours
- Decorating essentials: icing bags, nozzles, syringes
CARING FOR YOUR COOKWARE & BAKEWARE
- 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
- 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
Most saucepans are dishwasher safe but do check by referring to the product copy online, or ask a Partner in one of our shops