Types of Cookware
Hard Anodised Aluminium
Hard anodising is a chemical process which changes the surface of the aluminium making it glass-smooth and stronger than steel. This type of cookware has a scratch-resistant surface which cannot chip, crack or peel.
Coated Aluminium
Many aluminium pans have an enamel coating on the outside which is tough and easy to clean and a non-stick coating on the inside which works as a barrier protecting the food from the transference of metal.
Cast iron
Cast iron is thick and heavy and retains and distributes heat well. Most cast iron pans have an enamel exterior and an enamel or non-stick interior.
Stainless steel
Stainless steel is a combination of iron and other metals. Stainless steel has a hard surface which will not chip, flake, peel or break.
Caring for your cookware
- Do not put an empty pan on a hot burner or in a heated oven as they may damage the pan.
- Do not put a hot pan in cold water; allow to cool before washing to prevent damage to the base of the pan.
- Avoid using metal utensils and do not use scouring pads when cleaning non-stick pans.
- Most saucepans are dishwasher safe but some are not, refer to individual product guide.
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