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Theres more to cooking than recipes, ingredients and the cooks talent, the quality and type cookware plays a significant part. The success of a dish, including the speed and thoroughness with which it is cooked can depend to a great extent on the choice of cookware. Furthermore, in todays society, there is an ever increasing choice of cookware on the market which not only gives you an excellent choice, but also allows you to choose according to the design and feel of your kitchen.

With this in mind, below is a concise guide to the strengths and disadvantages of materials used in the pots and pans available in todays market.

Cast-Iron Cookware

Cast-iron cookware will last you a lifetime, probably remaining in good condition for your next generation too. It is an ideal heat conductor, and the saucepans and casseroles are coated with an enamel primer to seal rims. It can be used both on the hob and in the oven making it extremely versatile. The woks, grills and frying pans facilitate virtually fat-free cooking and are excellent for healthy low fat cooking, something we all need today. Food glides over it. It doesnt warp and cleaning it is effortless and is dishwasher safe. For the frying pans etc to achieve optimum performance you may have to season it. Cast iron cookware has an excellent, heavy feel to it and with two of the leading brands, Le Creuset and Chasseur you have an range of colours to choose from to suit your kitchen. Whilst viewed as a more traditional product to fit traditional kitchens, a wider range of colours, including pink and kiwi, have recently been released.