Before buying Pot & Pans online in Ireland, you’ll need to think about what type of pans are best suited to your needs. Aluminium is among the most common because it’s easy to clean and generally resistant to chipping and peeling.
Professional’s choice for catering
GDuke offers to clients in Ireland the professional’s choice for catering & food equipment. Choose from a wide range of heavy-duty and multipurpose cooking equipment, available in a variety of materials including stainless steel, aluminium and cast iron.
Whether you need pots or pans Gduke has a large collection for you to select from. Gduke also offers specialist catering supplies such as pizza pans, pâté moulds, copper saucepans, induction pans and egg poachers ensuring your entire menu can be cooked to perfection.
Do I need a different type of saucepan for an induction hob?
Not all saucepans can be used on induction. This is because induction technology uses the power of magnetism, which requires the pan itself to be magnetic. Cast iron is fine, as is a magnetic grade of stainless steel. Aluminium and copper alone, however, won’t work. The benefit of induction friendly pans is that they are compatible with most other hob types.
Which saucepans should I buy for my hob?
What to consider before buying best pots and pans:
Induction – Only use saucepans marked as induction-friendly on the packaging as some ranges are not compatible. Induction-friendly saucepans have a magnetic material in the base, eg stainless steel or cast iron.
Ceramic – You can use any saucepan type except copper, and stainless steel with a copper base. Look for saucepans with a flat, smooth base so they make full contact with the hob surface.
Gas – All saucepan types are compatible with gas hobs. Look for pans made of materials that conduct and distribute heat evenly and respond quickly to temperature changes.
What is non-stick?
As the name suggests, non-stick is a special saucepan coating that stops food sticking, which means you need less fat and they’re easier to clean. Most types of pans come in a non-stick version, including aluminium, cast iron and stainless steel. Don’t use with metal utensils, avoid abrasive scourers when washing up and look for well-known brand names like Teflon.
Which is the best pan material?
Aluminium – The most popular because they’re inexpensive, lightweight, durable, scratch and stain resistant, easy to clean and good at conducting heat. But they don’t have quite the longevity of other materials and they don’t like very high temperatures.
Stainless steel – These are durable, scratch resistant and dishwasher safe. On the downside, food can stick to the bottom and you can get hot spots, although some manufacturers add copper or aluminium layers to improve heat distribution.
Hard-anodised aluminium pans – These lightweight pans are electrochemically treated to give a hard finish that’s twice as hard as stainless steel, making them even more scratch-resistant. They have outstanding heat distribution for faster cooking, are longer lasting and boast excellent anti-stick properties. But they are expensive and not usually dishwasher safe.
Copper – These pans (which are usually coated with tin or stainless steel to stop them reacting with certain foods) heat up quickly, are highly responsive to temperature changes, boast excellent heat conductivity and last forever, making them a firm favourite among many chefs. But they are pricey and need special care to avoid tarnishing. Plus, they don’t work on certain hobs.
Cast iron – Just like a cast iron bath, these take time to heat up, but have outstanding heat retention and you only need a low to medium heat, making them great option for slow, even cooking and the heat retention keeps food hot after cooking too – making them a great option to take straight to the table. They are scratch resistant, long lasting and usually have either a non-stick interior coating or thin protective layer. But they are heavy.
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