What to pay attention to when buying cookware

Some cookware can spoil your enjoyment of cooking: Rattling lids, hot handles, pots and pans that burn everything, outwardly curved bases having poor conductivity, which take ages to boil water, pots that have become unsightly or are difficult to clean.

To enable you to avoid experiences like this, here are one or two tips that you should watch out for when purchasing cookware:

The Material
The body of your new stoveware should consist of stainless steel or high-quality aluminium or robust cast iron. These materials are proven, food-neutral and guarantee perfect cooking results. Stainless steel is especially low-maintenance and hygienic, as it is dishwasher-compatible.

The Base
The base under cookware should facilitate convenient cooking and frying. To guarantee this, it must have certain properties and fulfil corresponding prerequisites:

For example, an induction-compatible aluminium encapsulated base such as we favour stores the absorbed heat when bringing to the boil on the highest level. As soon as the food starts to cook, the energy supply can be reduced. From this moment onwards, the stored heat supports the cooking process by being supplied to the food to be cooked reliably and continuously over a longer period. An aluminium base is ideally suited to preparing dishes with a longer cooking time.

An all-stove aluminium encapsulated base also lends itself to use on all common stove types (glass ceramic, gas, electric) including induction hobs.

In addition, it is also very important for the base deflection of a cookware item to be correct. Thanks to a great deal of experience and state-of-the-art technology, you can rely on this in our case, with no ifs or buts. All bases are measured individually and guarantee optimum cooking results.

The Lids
Rattling is not part of the craft of cooking. This is not just because rattling is annoying, but also because a good lid ensures that the steam remains in the pot. This is particularly important for gentle cooking with a small amount of added water and for frying without fat.

Lids should therefore be shaped so as to allow steam to condense at the lid and to drip back into the pot as water - and this is true of ours. This preserves, vitamins, mineral compounds, colour and taste.

The Pouring Rim
To enable drip-free and unerring pouring, every pot and every pan should have a stabilizing pouring rim.

The Handles
Make sure that your new stoveware has handles that are ergonomically well-formed, heat-insulating and integrally connected to the body of the stoveware. Pot and pan handles should be constructed so as not to press or cut into the user's hands. They need to be large enough to be held firmly in the hand and not to slip out of the hand during pouring.

While stainless steel handles are fully dishwasher and oven-compatible, plastic handles are subject to minor constraints: For example, frequent cleaning in a dishwasher may cause them to lose some of their strength of colour, and they can only be used in an oven up to a temperature of 180  C.

The Surfaces
The surface of stoveware should facilitate straightforward cleaning - no matter whether cleaning is done by machine or by hand. High gloss polished surfaces can be cleaned at any time without great effort. Copper surfaces, on the other hand, require intensive care, as copper oxidizes, forming a patina. Preventing this patina formation presupposes regular cleaning with a commercially available copper maintenance product.