Buying guides

cookware and 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.


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.


We’ve designed our saucepans to be tough and reliable. That’s why all these 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. 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)


Hard anodised

Tri-ply fusion

5-ply Thermacore

*With proof of purchase, and in normal domestic use

cooking and bakeware essentials



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.


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.

Care and use:

Ceramic cookware conducts heat much more efficiently so make sure to turn down the heat. Another advantage is that there is no need to pre-heat saving you time. 


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.

To ensure the functionality of induction pans, it is important to make
sure the magnetic circuit with the hob isn’t broken by:

Ensuring functionality:

  • 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 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.



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 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


  • 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 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 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


The Pan (stainless steel) - great value with durable 8/10 stainless steel

Classic - our most reliable and varied range 

The Pan (aluminium) - our bestselling range with a lightweight aluminium construction and soft-grip handles 

The Basics - an affordable starter range and induction compatible 

Hard anodised - designed to last with a triple-layer, non-stick coating 

5-ply thermacore - professional quality range with a multi-layer construction for quick, even heat

Tri-ply fusion - this stainless steel range combines a non-stick coating that's resilient to metal utensils

Increasing longevity of non-stick performance pans

Use a moderate heat; gas mark 4, middle of the dial, between 175°C - 190°C, 350°F - 375°F.

This will increase cooking time but will prevent the food from
burning and keeps the moisture and nutrients within, while using less fat.

High heat can damage the non-stick coating resulting in food sticking to the surface and the coating peeling off. This is especially important when using non-stick woks. 

Care and use for non-stick woks

Woks that don't have a non-stick finish must be seasoned before first use. Follow these steps to ensure longevity and to get the most from your wok. 

1. 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.

2. Remove the wok from the heat and allow it to cool down.

3. Dip a thick pad of kitchen towel into 1 ½ tsp of vegetable

4. 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.

5. 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.


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


The majority of our cookware is dishwasher friendly. 

It's good to be aware that dishwasher tablets can have abrasive properties. Alkaline dishwasher tablets are less abrasive but the cleaning properties are not as good, therefore you are more likely to choose acidic dishwasher tablets. These will have a more damaging effect on your cookware so use with caution. 

baking and cakes with John Lewis


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 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

example of a pudding basin


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

  • Decorating essentials: palette knife or cake smoother, decorating turntable

Modelling & Painting

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


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




  • 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
  • For stubborn food stains, soak the affected area in warm soapy water


  • 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
  • Leave the whole piece of cookware submerged in water
  • Overheat 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