Cast iron is ideal for steady, high heat—searing steaks or roasting vegetables. Stainless steel conducts evenly and tolerates deglazing, creating glossy pan sauces without flaking coatings. Carbon steel gives cast iron results at a lighter weight and works on induction. Non-stick is reserved for eggs, pancakes and anything fragile; high heat shortens its life, so keep it below 220°C and use silicone or wooden tools.
For even browning, dry ingredients well, preheat the pan, then add oil and food. Thin aluminium pans often create hot spots that burn before the centre cooks—choose a heavier base instead.
Season 4 small skin-on chicken thighs. Sear skin-side down in 1 tsp oil over medium-high heat until deeply browned (6-8 min). Flip, add a crushed garlic clove, then roast in the oven at 200°C for 10-15 min or 75°C internal. Return the pan to the hob, remove chicken to rest, pour off excess fat, deglaze with 80 ml chicken stock and 1 tbsp lemon juice, scrape the browned bits, simmer 2 minutes, whisk in 20 g cold butter. Spoon over chicken.
Heat a 26 cm carbon-steel pan until very hot. Pat a 250 g sirloin dry, season well, add 1 tsp oil to the pan and sear 2-3 minutes per side for medium-rare. Rest on a warm plate. Lower heat, add 1 finely chopped shallot and 1 tsp butter; soften 1 minute. Deglaze with 60 ml beef stock, simmer to thicken, then stir in another knob of butter. The pan's quick response gives a dark crust without overcooking.
Beat 2 eggs with a pinch of salt and 1 tbsp milk. Warm a small non-stick pan over medium heat with 1 tsp butter. Pour in eggs, stir with a spatula for 10-15 seconds, then let the base set. Add 20 g grated cheddar and a few herbs, fold and slide out after 1-2 minutes. Low-medium heat protects the coating and keeps the omelette tender.
A focused set covers most cooking: 26-28 cm stainless steel frying pan, 24-26 cm cast iron or carbon-steel pan, small non-stick omelette pan, 20 cm saucepan with lid and a heavy roasting tray. Add a digital thermometer and a scale for reliable results both prevent waste by avoiding overcooking and wrong ratios.
Readers can share which pans lasted, which warped, and where good value can be found on the high street. Expect honest tests, repair tips, re-seasoning carbon steel, reviving cast iron and guidance tailored to UK supermarkets and hobs.