Which cookware should I choose?

The shape of the cookware determines what it is best for.

High sides make it easier to stir, reduce and retain heat and liquid, while low, wide surfaces provide maximum contact with the heat source, resulting in better browning and greater evaporation.

Lids, edge design, base thickness and handle construction are not decorative – they are functional details that affect pace, technique and results in the kitchen.

Materials and construction also play a major role in both performance and maintenance.

5-PLY is an obvious choice when you want high stability, even heat distribution and good control – especially in pans and sauté pans, where both browning and sauces must be successful.

3-PLY provides many of the same benefits in a lighter and often more affordable construction that is very well suited for everyday use.

Stainless steel is durable and versatile, with an aluminum core for better heat conduction. It works perfectly for frying, boiling, sautéing and simmering – especially when you want to work with stocks and deglaze sauces.

Copper responds extremely quickly to heat changes and provides precise temperature control, which is ideal for sauces, sugar work and finer preparations, while also being a beautiful and aesthetic material.

Enameled cast iron retains heat for a long time and is excellent for high heat, roasting crusts, oven dishes and slow cooking - on the other hand, it weighs more and requires proper maintenance.

In short: Choose the shape according to the technique (browning, sauce, simmering, oven), and choose the construction according to how much control, response and maintenance you want.