Comparing Enameled Cast Iron, Stainless Steel, Toughened Non-Stick, and Stoneware

When you’re just beginning to cook, probably fresh out of university or home, chances are you had a single trusted non-stick skillet and a stainless steel pot. Those two standbys will get you through most basic dishes, but when it’s time to expand your kitchen toolkit, the options available can be overwhelming. So whether you’re looking to invest in some timeless Le Creuset Enamelled Cast Iron or just for something affordable and effective like some Scanpan Classic Cookware, we’ll break down your options.

The Investment: Le Creuset Enamelled Cast Iron

Great for: Slow cooking and braising

If you haven’t figured this out yet, here’s a secret: slow cooking is just amazing. It’s capable of turning cheap cuts of meat into mind-blowing stews and can make your home smell amazing all day. There’s just nothing like a lazy Sunday smelling something delicious simmer away on the stove. If you’ve tried slow cooking yourself, chances are you’ve encountered some of the classic problems: hidden burning at the bottom of the pot, too much stirring time and too much babysitting to ensure you get the right results. A Le Creuset Enamelled Cast Iron pot solves these problems. Even heat distribution (particularly if you slow cook in the oven instead of on the stovetop) prevents burning and ensures even cooking without the need to constantly stir. As we said, these pots are an investment. The good news is that they’re built to last and a beautiful addition to any kitchen.

The Workhorse: Scanpan Stainless Steel

Great for: Boiling and sauces

Chances are you’ve had a simple stainless steel pot (or, heaven forbid, pure aluminium) for ages. These pots are tough and versatile, but the thin cheap versions heat inconsistently and warp too easily. As soon as you can afford it, it makes sense to invest in something that will last longer and perform better on those everyday tasks you rely on. That’s where Scanpan Stainless Steel comes in. Their Clad 5 line has successive layers of steel and aluminium to temper heat and distribute it better. This leads to more consistent cooking and faster heating in addition to tougher resilience to scratching and warping. Best of all, a quality Scanpan stainless steel pot or pan is relatively affordable. If you are after a more affordable range of stainless steel pots we recommend you consider the very popular Scanpan Impact range.

The Essential: Scanpan Classic Non-Stick

Great for: Proteins, eggs, and pancakes

We all know a non-stick pan is an essential for any modern kitchen. For all those sticky foods that just love to make a mess (we’re looking at you eggs and pancakes), non-stick surfaces are a lifesaver. But, as you’ve no doubt learned, they also tend to be fragile. We’ve all seen those non-stick pans just covered in scratches (a sure sign you’re not using the pan properly and should probably get rid of it). That’s where Scanpan Classic cookware comes in with its unique toughened Green-Tek non-stick coating. It’s more environmentally friendly and more resistant to scratching. That translates into a pan that lasts longer and gives that all important peace of mind. Your breakfast will thank you.

A Step Above: Le Creuset Toughened Non-Stick

With a triple layer construction featuring an aluminium core enveloped in two layers of quality stainless steel then finished with their Toughened Non-Stick (TNS) coating, not only are these built to last but in true French fashion, they do so with style. They also are resistant to metal utensil use and safe for use in the dishwasher. Le Creuset's R&D department definitely aims to satisfy as these pans have been designed to be well balanced and feel great in the hands. Whether it is turning an omelette in their fry pans to making something more substantial with their Non-stick Grill, its the attention to detail that truly provides a great cooking experience time and time again. From the wide handles for the larger pans, making it easy to lift and transfer from stove to oven (even with oven mitts!) to the perfectly shaped rims making it so easy to pour or transfer to plate, the TNS range sets the benchmark in combining cooking performance, convenience, durability and a touch of style.

The Statement: Le Creuset Stoneware

Great for: Lasagna, pasta, baking

This is undoubtedly the least known type of cookware on this list. You may be familiar with pizza stones, probably the most common type of stoneware you’ll find in the average household, but there’s a lot more stoneware can do. What’s great to know is that all Le Creuset stoneware is hand-crafted, making each piece unique. We love Le Creuset Stoneware for its fantastic cooking results and stunning appearance making it suitable for transfer from oven to table. They simply present food beautifully and being enamelled means for easier cleaning and greater scratch and chip resistance. Stoneware is also totally non-reactive, so it’s great for acidic dishes which can pull flavours from metal cookware. So, while it’s less well known, Le Creuset stoneware can handle everything from banana bread to lasagna with ease. They don’t absorb odours or flavours, can safely store food in the fridge or freezer and are safe for the dishwasher too. The greatest plus is that they’re also surprisingly affordable.

Ready for Anything

Combine these four basic types of cookware and you’re prepared for nearly anything a cookbook can throw at you. Because there’s nothing like the satisfaction of having the right tool for the job. Except, of course, the nice home cooked meal that comes as a result!