Cast iron

Holds heat like nothing else, so it’s ideal for searing steak, slow braises and baking bread. Raw cast iron like Lodge and Ironclad builds a natural non-stick seasoning over time, while enamelled cast iron like Le Creuset needs no seasoning and handles acidic foods like tomato sauces. Heavy, but it lasts generations.

Stainless steel

The everyday workhorse. Stainless is tough, dishwasher safe, safe with metal utensils, and great for browning, sauces, boiling and simmering. Look for a thick base or multi-ply construction for even heat, like Scanpan Impact or Le Creuset 3-ply.

Non-stick and ceramic

Best for eggs, fish, pancakes and anything delicate, and for cooking with less oil. Use low to medium heat and soft utensils to make the coating last.

Wrought iron and carbon steel

Lighter than cast iron but seasons the same way, heats up fast and handles very high heat. A favourite of chefs for woks, crepes and searing.

You don’t need a huge set. Most home cooks get by with:

• A 26 to 28cm fry pan or skillet for everyday frying and searing
• A non-stick pan for eggs and delicate food
• Two saucepans, around 16cm and 20cm, for rice, sauces and vegetables
• A stockpot for pasta, soups and stocks
• A casserole or Dutch oven for stews, braises, roasts and bread

Start with the pieces you’ll use most, then add to them over time.

Induction needs a magnetic base. Cast iron, wrought iron, carbon steel and most stainless steel work on induction. Many non-stick pans also have an induction base, but check the product details, as standard aluminium pans won’t work. A quick test: if a fridge magnet sticks firmly to the base, it works on induction.

We also supply New Zealand cafés, restaurants and catering kitchens. Alongside our home cookware, we stock heavy-duty stainless stockpots, fry pans, roasting dishes and saucepans built for daily commercial use. Talk to our team in store or get in touch for trade enquiries.

What’s the best cookware brand?

It depends on how you cook. Le Creuset is the benchmark for enamelled cast iron, Scanpan for everyday stainless and Danish non-stick, Lodge for great-value cast iron, and Ironclad for Kiwi-made cast iron. Ask our team and we’ll help you match the brand to your cooking.

Is cast iron better than stainless steel?

Neither is better overall. Cast iron holds heat for searing and slow cooking, while stainless heats faster, is lighter and is easier to look after. Most keen cooks use both.

Can I see the cookware in store?

Yes. Visit us in Napier, Christchurch or Dunedin to see and feel the range before you buy, and online orders over $150 ship free across New Zealand.