Choosing, Using and Maintaining the Right Pan: Everything You Need to Know

I get the same questions every week: which pan should I buy, why does everything stick, and how do I stop my pan from ending up in the bin within a year? Good questions. To be honest, choosing the right pan matters much more than most people think. You're not just picking a pan — you're choosing something that should last for years and suit your cooking style. In our range pans there's something for everyone, but you need to know what to look for. I'll lay it out for you: cooktop compatibility, material choice, use and maintenance. No marketing, just what works.

Choosing, Using and Maintaining the Right Pan: Everything You Need to Know

Always check the bottom of the pan first: the symbols tell you immediately whether the pan works on your cooktop.

Step 1: Check your cooktop first

This is always my first question when someone is looking for a pan: what do you have at home? Gas, induction or ceramic? Not every pan works on every cooktop, and that's information you want to know before you unpack it.

Gas: almost any pan works on gas. No real exceptions, although watch out for a too-thin base, because gas gives uneven heat.
Induction: the pan must be magnetic. Hold a magnet to the bottom. Does it stick? Then the pan works on induction. Is there an induction symbol (coil-like) on the base? Then you're certain.
Ceramic (electric): a flat base is the keyword here. A rounded or warped bottom makes poor contact with the plate and causes uneven heat distribution.

Always check the bottom of the pan or the product description for which heat sources are supported. It's always listed, and if it's not, don't buy it.

Step 2: Choose the right material for your cooking style

No material is the best for everything. I say that on purpose, because I see too many people wanting one pan that does it all. It doesn't exist. Here's what each material is actually good at.

Stainless steel (SS): the most versatile option for anyone who loves cooking. Suitable for high temperatures, oven-proof for most models, and you can reduce stocks for sauces. Downside: food sticks if you don't use it correctly. More on that in step 4.

Cast iron: heavy, holds heat fantastically and gets better the more you use it. Perfect for stews, steaks, anything that needs high heat and long cooking. Less suitable if you want to quickly warm something up, because cast iron needs time to come up to temperature.

Aluminum with coating (ceramic or PFAS-free): light, heats up quickly and very user-friendly. Good for eggs, fish, pancakes and anything where you want to use little fat. Not suited for very high temperatures and the coating requires a bit more care. But if you give it that care, you'll enjoy it for a long time.

Step 3: How to use a stainless steel pan without everything sticking

The number one complaint about stainless steel pans: everything sticks. And that's true if you use it wrong. The good news is it's very simple to prevent.

Always preheat the pan on medium heat before adding fat. A cold pan with cold oil is a recipe for sticking.
Do the water-drop test: drop a drop of water into the pan. If it gathers and glides across the bottom as a bead (Leidenfrost effect), the pan is at the right temperature.
Only then add your oil or butter and wait a few seconds before putting food in.
Place meat or fish in the pan and don't move it immediately. If the piece releases by itself, it's ready to turn. Forcing it only causes tearing and trouble.

Step 3: How to use a stainless steel pan without everything sticking

Step 4: How to use a pan with ceramic or PFAS-free coating

A coating is handy, but also fragile if you treat it roughly. The coating is the reason you need less fat and eggs release easily. But don't abuse that coating with metal spatulas, excessive heat or the dishwasher.

Always use wooden, silicone or nylon utensils. Metal scratches the coating and then it's ruined quickly.
Keep the heat low to medium. A ceramic coating can handle high temperatures, but food burns faster than you think, and burnt coatings are damaged coatings.
Never let the pan sit dry on high heat. No fat, no food—dry heating damages the coating immediately.
Wash the pan by hand in warm water with a soft sponge. The dishwasher is technically allowed for most coated pans, but hand-washing noticeably extends their life.

Step 4: How to use a pan with ceramic or PFAS-free coating

Step 5: Using and maintaining cast iron properly

Cast iron is the pan you can pass down to your kids if you treat it well. If treated poorly it will rust. Luckily, proper care isn't complicated.

Always heat cast iron up slowly. Start on low heat and increase gradually. Cast iron distributes heat more slowly than steel, but then holds it much better.
Rinse the pan after use with warm water and a soft brush. No soap if you can avoid it, because soap breaks down the seasoned oil layer that protects the pan.
Always dry the pan immediately and completely, otherwise it will rust. Put it on low heat briefly to evaporate any remaining moisture.
After drying, rub a very thin layer of neutral oil over the inside. This keeps the protective layer intact.
Enameled cast iron (as seen in many Dutch ovens) requires less maintenance and can be cleaned with a little dish soap. Still: avoid the dishwasher if possible.

Step 5: Using and maintaining cast iron properly

Step 6: Cleaning stainless steel pans without scratches or stains

Stainless steel pans are robust, but they can discolor or show stains if you clean them incorrectly. Rainbow stains are the most common problem, and they come from too high heat without fat. Here's how to fix and prevent that.

Let the pan cool before you wash it. Hot steel in cold water is bad for the base and can warp it.
Remove stuck-on food most easily by adding water to the pan, bringing it to a simmer and loosening the burnt bits. Everything will come off easily then.
Rainbow discoloration is harmless but unsightly. A little vinegar or lemon juice on a soft cloth removes those stains in a minute.
Don't use steel wool or scouring pads on the interior. They scratch the surface and make sticking easier in the future.

Step 6: Cleaning stainless steel pans without scratches or stains

Step 7: When is a pan really due for replacement?

I see people throw away pans that are still perfectly fine, and sometimes hold on too long to pans that really are worn out. Here are the real signs.

A coated pan is done when the coating visibly flakes or peels. Then you're getting coating in your food, and that's not what you want. Small scratches aren't a reason to replace it, but peeling is.

A stainless steel or cast iron pan is almost never truly worn out, unless the base has warped so much that it no longer sits stable. With normal use that rarely happens. Stains, burnt-on food or discoloration are not reasons to replace — they're reasons to improve maintenance.

A cast iron pan with rust is not lost. You can scrub rust off with coarse salt or a scouring pad, then re-oil and re-season the pan. After that it's good as new.

Step 7: When is a pan really due for replacement?

In short: the three things that make the biggest difference

If I can give you one takeaway: most pan problems are not quality problems, they're usage problems. With the right basic knowledge you'll make a better dish every time and your pan will last twice as long. The three most important points.

Always check cooktop compatibility before you buy a pan. Induction requires a magnetic base, ceramic requires a flat base, gas works with almost anything.
Choose the material based on what you cook, not on what looks nice. Stainless steel for versatility and high temperatures, cast iron for heat retention and slow cooking, ceramic-coated pans for low-fat cooking and ease of use.
Wash your pan by hand, use the right temperature and the right utensils. That's all you need to keep a good pan in great shape for years.

In short: the three things that make the biggest difference

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Choosing the right pan starts with your cooktop and your cooking style. Stainless steel is ideal if you like to sear and make sauces, cast iron is unbeatable for slow cooking and high heat, and a pan with a ceramic coating is great if you want to cook with little fat without fuss. If you know which material suits you, you won't rush out to buy a second pan because the first one disappoints.

Proper maintenance is the key that most people skip. It's actually simple: use the right temperature, choose the right utensils and wash your pan the right way. That prevents burning, damaged coatings and unnecessary replacement costs. A quality pan doesn't have to be expensive, but it should last for years. With the tips in this guide you can make that happen yourself.