When choosing the size of pans and pots, there are always questions and not infrequently misunderstandings regarding the size specifications. Here you can find out what the information on diameter, height, base diameter and capacity mean and how to measure correctly.

Many pans and pots are coated, be it with enamel, with a non-stick coating or with a ceramic coating. Coatings impart many desirable properties to cookware. However, less desirable properties can also be associated with coatings. Detailed information on the different coatings can be found here...

A wide variety of metals and metal alloys are used in the manufacture of cookware. What are the properties of aluminium, for example, what are the advantages of iron and what are the disadvantages of stainless steel? Answers on the following pages...

The base of a cookware is without a doubt the most functional part. Therefore, there are always many questions and sometimes irritations. Does the base have to be completely flat? Is a thick base better than a thin one? Can the base scratch my hob? Answers to these and other questions here...

Four fundamentally different types of hobs have established themselves on the market, each with very specific advantages and disadvantages, and not every cookware can perform in the same way on every hob. It is therefore an advantage to familiarize yourself with the peculiarities of your own hob and to keep these in mind when choosing cookware.

And the question as to why the stainless steel pan sometimes hums and whistles on the induction hob is also answered here.

If you are not sure what kind of pan you need, here are some tips and recommendations for choosing the right pan(s) for you.

After the cooking comes the washing up. And you can find out the best and most gentle way to do that here...