To see the items in each category, simply click on the photo.
A fish poacher is used to cook fish on the stove top. Poaching cooks the fish delicately and evenly in a barely simmering liquid retaining natural flavours and keeps the meat moist.
Long handled saucepans are ever popular many have encapsulated bases for even heat distribution.
Casserole is from the French word for saucepan! They are large deep pans used both in the oven and as a serving vessel. Some can be used on the hob too.
Woks and Stirfrys
A wok is a versatile round-bottomed cooking vessel originating in China. Woks are most often used for stir frying, but can also be used in other Far East cooking techniques.
Cook your dish on the hob until steam is released. Reduce the heat to the lowest setting and allow the food to cook for 2-5 minutes more. Remove the Hotpan from the stove and place it in its insulating bowl. Your dish finishes to perfection on its own.
Fry and Saute Pans
Saute pans are deeper and have straight sides to permit a lid to fit, fry pans are shallower with sloping sides.
A stock pot is traditionally used to make stock, cook hams or stews. Much deeper than a casserole and therefore may not fit into an oven easily.
Paella is best prepared over a BBQ or gas paella burner. Paella may contain chicken, pork, shellfish, fish, squid, beans, peas, artichokes or peppers as well as Saffron, the spice that turns the rice a wonderful golden colour.
Milk pans generally have one or two pouring lips and supplied without a lid. Non-stick versions tend to be popular.
Grill Pans, Skillets and Griddles
Idea for low fat cooking. Many are ribbed to give an attractive chargrilled appearance. Most are suitable for hob and oven use. Cast iron is virtually indestructible.
Steamers and Bain Maries
Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique. Bain maries cook foods like chocolate delicately and indirectly.
Pans having multiple functions or purpose.
Poaching cooks eggs delicately retaining natural flavours.
Most manufacturers offer great deals on pan sets compared to buying singles.
Maslin pans are narrow at the base and wider at the top. The design prevents contents from boiling over. Most have a hinged main handle , small helper handle and a pouring lip.
Pressure Cooker Accessories
A selection of inserts and covers and accessories for pressure cookers and durotherm cookers.
A colander is a bowl-shaped kitchen utensil with holes in it used for draining food such as pasta or rice. It allows liquid to drain through while retaining the solids inside.
Various cookware accessories including trussing twine, replacement baskets, racks and defusing rings.
Roasting pans ideal for cooking joints of meat. Some roaster have dimpled lids that helps contain moisture for self basting.
Saucepan lids and silicone covers help reduce splatter as well as energy consumption.
Traditional meat dishes to keep the meat held securely whilst you carve. For perfect presentation.
Fondue is a Swiss and French dish of melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long-stemmed forks with bread into the cheese.
Products specially designed to withstand microwave radiation and are suitable for microwaving when used in accordance with the directions provided.