Cookware guide: Tips for pan selection and maintenance

Expert advice and product testing provide guidance on selecting and maintaining various types of cookware. Chef Stefan Wilke from The Fontenay recommends using non-stick pans for eggs and vegetables at moderate heat to prevent coating damage. For high-heat tasks like searing meat, he suggests using stainless steel or cast iron pans.

Proper maintenance is essential for longevity. Non-stick pans should be allowed to cool before washing to avoid thermal shock, while cast iron pans require oiling rather than water washing.

In comparative testing of stainless steel models, the Tefal Virtuoso E49206 was identified as a top choice for its balance of weight, heat conduction, and affordability. The WMF Profi stainless steel pan was noted for its heavy-duty construction and superior heat retention due to a thick sandwich bottom, making it suitable for larger volumes.