With the epidemic, many people are doing more home cooking than ever before. Preparing your own food is certainly more hygienic and healthier than eating out all the time. But with so many types of pots and pans on the market made from various materials and all with different pros and cons, how can you pick the right one? If you are a novice in these matters, don’t worry. After reading this guide, you'll be able to pick the cookware you need and you’ll get lots of tips on how to use it.

Types of Pots and Pans

These are generally divided into flat pans, frying pans, soup pots and stews pots. Simply select accordingly.

	Flat Pans	Frying Pans	Soup Pots	Stew Pots
Features	Lightweight with a flat and shallow bottom for quick and even heat transfer Suitable for frying small portions of food	Smooth pan bottom for stir-frying ingredients; heats up quickly Suitable for quick stir-fries on high heat	Deeper body for even heat conduction Suitable for longer cooking time Single handle soup pot: small capacity suitable for 2-3 persons Double-ear soup pot: larger capacity, suitable for large families	Similar in appearance to double-ear soup pots, but offer better heat transfer than a soup pot Generally better heat retention

Pan Materials

The following are the most common materials used for easy cooking and cleaning.

	Iron	Easy-clean	Stainless steel	Ceramic
Features	Thin and light with fast thermal conductivity No chemical coating for a longer service life Non-stick: the more you use it, the less it sticks	Non-stick coating, easy to clean	Even heat distribution, fast heat conduction Corrosion and rust resistant Non-stick for cooking with hot oil	Aesthetically pleasing, available in a variety of colours, fast thermal conductivity Corrosion resistant Strong and scratch resistant Non-stick No chemical coating, long service life
Safety tips	Choose a pure, non-coated iron pan	PFOA carcinogen-free coating	Products marked as 300 series: 304 or 316 300 series is more durable and less likely to release metal substances 316 series is more durable than 304 but at a higher price range	No PFOA carcinogens
Cleaning method	Brush and clean with hot water, no detergent required	Wipe with a soft and smooth cloth to avoid damaging the coating and affecting the performance of the non-stick wok	Wipe with a soft, smooth cloth to avoid scratching	Must be left to cool before cleaning
Brand	de Buyer	Stoneline SAMBONET	Meyer	Neoflam Modori German Pool Dogado

How to Select The Best Pan?

1. Safety concerns

If you want to buy quality pots and pans, remember to choose well-known and reputable brands. Avoid buying products from unknown sources or that come with incomplete labels. You can also refer to the Consumer Council's website for more buying tips.

2. Personal needs

For the novice cook, the fewer the pots and pans, the better. For example, a frying pan with a wide base can be used for both frying and stir-frying. There is no need to buy another pan. Or, to make things even easier, get yourself a multi-function cooker that satisfy all your needs such as Tefal and Meyer's multi-function pot for frying, stir-frying, boiling, steaming, baking and soup making.

3. Kitchen space

If the size and weight of the pots and pans do not match the cooking and storage space in your kitchen, it’s going to be a hassle! Consider the space available in your kitchen before buying.

Usage Tips

1. Get the right spatula for your pan or wok

When heating food, if the heat tolerance of a plastic spatula is exceeded, the spatula could be deformed. Be careful of overheating during cooking to avoid the release of impurities into the food which could affect health. Wooden or bamboo spatulas are good choices. Each type of spatula has its own pros and cons so choose according to personal preferences and cooking habits.

2. Setting up, cleaning and maintenance methods

The materials of different cookware differ so refer to the guidelines for each individual product on setting up, cleaning and maintenance.