When choosing the size of pans and pots, there are always questions and not infrequently misunderstandings regarding the size specifications. Here you can find out what the information on diameter, height, base diameter and capacity mean and how to measure correctly.

Many pans and pots are coated, be it with enamel, with a non-stick coating or with a ceramic coating. Coatings impart many desirable properties to cookware. However, less desirable properties can also be associated with coatings. Detailed information on the different coatings can be found here...

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

The base of a cookware is without a doubt the most functional part. Therefore, there are always many questions and sometimes irritations. 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 stoves have established themselves on the market, each with very specific advantages and disadvantages, and not every cookware can perform in the same way on every stove. It is therefore an advantage to familiarize yourself with the peculiarities of your own stove and to keep these in mind when choosing cookware.

And the question as to why the stainless steel pan sometimes hums and whistles on the induction hob is also answered here.

Falls Sie unschlüssig sind, was für eine Pfanne Sie brauchen, geben wir Ihnen hier nachfolgend einige Tipps und Empfehlungen zur Auswahl der für Sie richtigen Pfanne(n).

Nach dem Kochen kommt der Abwasch. Und wie der am besten und schonendsten gelingt, erfahren Sie hier...