We recommend having at least 1 high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute. The best place to buy such pans is from a restaurant supplier.

If you enjoy washing by hand, no! However modern machines use less water, detergent and power than ever before and wash hotter using really powerful cleaners giving a hygienic wash result. You can save around 500 hours a year so it is worth thinking about. If you have a small kitchen or live alone, choose a slimline model.

Rather than cause accidental heat-damage, prevent such damage in the first place:

• Always use a heat protection pad or trivet (with rubber feet) for hot cookware, or leave cookware to cool on the hob first. Never put hot pans, particularly cast iron. Such heat can damage any surface!
• If you must put a hot pan on the base of a sink use a protective sink mat, sponge, or cloth beneath. It is best to leave the utensil to cool slightly first, or put a few inches of cool water in the sink before the pan.
• Avoid pouring boiling liquids directly into sinks without turning on the cold tap as well.