Cooking instructions

Heat

The 8 mm cast base spreads heat evenly and holds it, and cast aluminium conducts heat about seven times faster than iron or steel. Medium is usually enough; you will rarely need high, and cooking times are shorter than you are used to.

Oil and water

Cook with little or no oil or water. The titanium surface releases food without fat, and with the lid on, vegetables cook in their own moisture — food keeps more of its nutrients and flavour, and meats stay juicy.

The vapour oven

Put the glass lid on and the pan becomes a stovetop oven. Use it to cook vegetables with no water, to poach eggs, to bring a roast up to its final internal temperature, or to reheat leftovers gently. The domed frying-pan lid adds extra vapour space. Whole meals can be cooked on the stovetop without turning the oven on.

Oven

Handles, glass lids and knobs are oven-proof to 260 °C / 500 °F, so a pan can go from stovetop to oven.

Stovetops

Gas, electric, ceramic and glass as standard. For induction, order the induction option shown on each product page.

What each pan does best

• Frying pans — steaks, cutlets, eggs, omelettes, fried potatoes and quick-fried foods. Add the lid for vegetables and poached eggs.
• Sauce pans — dishes with sauces such as goulash or stuffed peppers; dumplings work especially well.
• Casserole pans — braising, frying and steaming.
• Roasting pots — braising, roasting and steaming; stovetop to oven.
• Soup pots and steamers — stocks and soups; add steamer inserts under the lid to cook a second course above the first.
• Woks, grill pans and crêpe pans — the same surface, shaped for stir-frying, searing and crêpes.

Utensils

Silicone or wood. Metal will scratch the surface. See Cleaning & care.