Collection: Cookware

What cookware do you actually cook with?

Most cooking happens in just a few pieces, so build around those. Building your pots and pans starts with a good non-stick frypan for eggs and everyday frying, a larger pan or skillet for searing and stir-fries, a couple of saucepans for sauces, rice and veg, and a big stockpot for pasta, soups and stock cover the vast majority of home cooking. Add a casserole or Dutch oven if you braise and slow-cook. A giant cookware set looks like value but often includes pieces you never touch — a few quality pans you use daily beat a ten-piece set half in the cupboard.

Non-stick, stainless or cast iron — what's the difference?

Each material cooks differently and suits different jobs. Non stick cookware is easy to cook on and clean, well suited to eggs, pancakes and low-fat cooking, but the coating wears over time and can't take very high heat or metal utensils. Stainless steel is tough, handles high heat and searing, and lasts for decades, though food sticks more without enough heat and oil. Cast iron holds heat superbly for searing and slow cooking and lasts a lifetime, but it's heavy and needs seasoning. Many kitchens mix them — non-stick for eggs, stainless for searing, cast iron for slow cooking.

Does cooktop type change what cookware you buy?

Yes, and it catches people out. An induction cooktop only works with magnetic cookware — the pan must have a magnetic base, so check it's induction-compatible before buying, since aluminium and some stainless won't work. Gas and standard electric cooktops take almost any cookware. Ceramic glass cooktops prefer flat, smooth bases that won't scratch. If you have or might get induction, buy induction-suitable cookware from the start to avoid replacing it. When in doubt, look for an induction symbol or test with a magnet — if it sticks to the base, it works on induction.

How do you make cookware last?

Care extends cookware's life a lot. For non-stick, use silicone or wooden utensils (never metal), avoid very high heat, and hand-wash to protect the coating. For stainless steel, heat the pan and add oil before food to stop sticking, and it can go in the dishwasher. For cast iron, keep it seasoned, dry it well and avoid soaking. Matching the right utensils and heat to each material keeps pans performing. A non-stick pan scratched by metal tools or overheated wears out in a year; treated well, quality cookware lasts many.

Common questions

What cookware do I really need?
A non-stick frypan, a larger pan for searing, a couple of saucepans and a stockpot cover most cooking. Add a casserole or Dutch oven if you slow-cook. A few quality pieces beat a huge set.

Non-stick or stainless steel — which is better?
Non-stick is easy for eggs and low-fat cooking but wears over time. Stainless handles high heat and searing and lasts decades. Many kitchens use both for different jobs.

Will my cookware work on induction?
Only if it has a magnetic base. Check for an induction symbol or test with a magnet — if it sticks to the base, it works. Aluminium and some stainless won't.

How do I stop food sticking to stainless steel?
Heat the pan first, then add oil before the food. Cooking on a cold stainless pan makes food stick; a properly heated pan releases it far better.

Can I get cookware on buy now pay later?
Yes. Afterpay, Zip, Klarna and PayPal Pay in 4 all split it into four fortnightly payments. A $149 cookware set is around 4 × $37.25.

Fill the kitchen

Cookware pairs with the tools you use it with. Add utensils to cook with, knives for prep, and food storage for leftovers.

A $149 cookware set splits into four fortnightly payments of $37.25 with Afterpay, and Zip, Klarna and PayPal Pay in 4 work the same way. Everything ships from our Australian warehouse within 1–2 business days, with a 12-month warranty and 30 days to change your mind. We're family-run and Australian, going since 2016, rated 4.66 out of 5 across 5,363 reviews.