Pots

When choosing a cooking pot, first consider the type of your hob. This is crucial when choosing the right material. Also important are the volume and diameter of the pot.

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Materials

  • When choosing the material, pay attention to what the inner coating is made of. Cookware material isn’t everything.
  • The most common cookware materials are stainless steel and aluminium; both have excellent heat conductivity.
  • Common coating materials:
    • Stainless steel: Quickly distributes heat, but the food chars easily, which makes for difficult maintenance.
    • Teflon and non-stick surfaces: Allow you to make fat-free dishes, but they don’t take scratches well.
    • Ceramics: The surface doesn’t overheat and is scratch-resistant. On the other hand, it is not entirely non-stick, so you can’t cook completely without fat or oil. Ceramic pots can be used in the oven.
    • Titan: Great heat distribution properties and actually retains heat. The surface is scratch-resistant and non-stick. Allows fat-free cooking. Cookware is easy to clean.

Other parameters

  • Volume
  • Induction compatibility
  • Oven compatibility
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1,380 Results
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Metalac Kámen, ‘Klasik’ deep enamelled saucepan with lid, 16 cm, 2.3 l
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ORION Stainless steel casserole VENICE 2,3 l lid glass
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Metalac Kámen, shallow enamelled ‘Klasik’ saucepan with lid, 16 cm, 1.5 l
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KORKMAZ Steama Stainless Steel Pot 5.5L
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KORKMAZ Steama Stainless Steel Pot 7L
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de Buyer 3612.28 Alchimy 28 cm
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