When choosing the size of pans and pots, there are always questions and often misunderstandings about the size specifications. Here you can find out what the information on diameter, height, base diameter and capacity, for example, means and how to measure correctly.

Many pans and pots are coated, whether with enamel, a non-stick coating or a ceramic coating. Coatings give cookware many desirable properties. However, coatings can also have less desirable properties. You can find detailed information on the various coatings here...

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

The base of a cookware is without doubt the most important functional part. This is why there are always many questions and sometimes confusion. 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 stove have become established on the market, each with very specific advantages and disadvantages, and not all cookware can perform in the same way on every stove. It is therefore advantageous to familiarize yourself with the characteristics of your own stove and keep these in mind when selecting cookware.

And the question of 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 cooking comes the washing up. And you can find out the best and most gentle way to do it here...