The non-stick coating of your pan may, well, stick for numerous reasons, including the use of high heat and aerosol cooking sprays, which can cause food build-up and damage. Le Creuset's range of steel pans, which have an aluminium layer as well, are a little pricier but also designed to last. We especially love the fact the base is solid stainless steel too, so won’t warp with use, particularly on the high heat delivered by an induction hob.

When it lights up, you know you've reached required temperature – this means you should avoid overheating it, a prime reason for ruining non-stick pans, because, as Moran explains, heat and plastic (Teflon) aren't the best of friends. Because it's made from iron, the skillet needs an element of love and care (certainly more than a non-stick pan, which we'll get to shortly).Our only complaint is that we found the 30cm pan we tested quite heavy which, while lovely to cook with, does mean tossing pancakes in this pan is a complete no-go. With a thick base that won't warp or rust and a handle that stays cool while you cook, this pan may just become your new favourite kitchen accessory. Steak, for example, can become too close friends with the pan's surface, while eggs are problematic.

chrisian Medium Frying Pan 24cm This was purchased to replace an old pan, where the nonstick coating was starting to come off. Well, they've created a ceramic-titanium compound, which is useful for cooking because ceramic is naturally non-stick and titanium is naturally hard-as-nails, so a combination of the two should be both slippery and durable. It can also be a good idea to avoid putting the pan in the dishwasher even if it says you can, as this can wear away the non-stick coating. Extremely versatile, they can withstand any cooking temperature, so can be used on the hob or in the oven for a vast array of cooking tasks including making fish cakes and frittata or baking a dessert for four people. Never place your product on the floor of your oven – it can increase the cooking temperature, leading to faster, uncontrolled cooking which could cause damage.

For induction hob cooking, avoid using the ‘boost’ function as it should only be used for rapid heating large volumes of water.

Never slide the product on any glass-topped hob/stove top, as this may cause damage to the product base and the glass. The result is a very even heating distribution giving optimum performance and more efficiency as you can keep the heat low, and safe in the knowledge that the food will cook perfectly. A colleague also notes that his pan seems to lose its seasoning faster than he would expect – although he couldn't say whether this was due to the pan or his shoddy maintenance.For more stubborn soiling, limescale and / or discoloration on the stainless steel use our Swiss Cleaning Paste or Swiss Cleaner Liquid. Good non-stick frying pans are incredibly easy to wash – food should slide off as you hand wash, and you can use a little washing up liquid if you need. Stainless steel pans are cheaper than iron, yet still sturdy and durable, but not a good heat conductor, so the pan should feature a layer of copper or aluminium, otherwise it'll take time to heat up. Some with tougher coatings do now promise to withstand any utensil so be sure to choose one that does, though we’d still recommend proceeding with caution. We also used it to chargrill vegetables and the high temperatures this pan can reach meant they turned out beautifully.

Extremely versatile, they can withstand any cooking temperature, so can be used on the hob or in the oven for a vast array of cooking tasks including making fish cakes and frittata or baking a dessert.It’s extremely sturdy, so can withstand almost anything you can throw at it, and is even safe to use with metal utensils. This frying pan from Tramontina is part of the much larger Grano collection offering an array of features, at the center of which is techno heat technology - a tri-ply construction consisting of a sandwich of stainless steel-aluminum-stainless steel. It’s made from 100 per cent recycled aluminium sourced from Europe and is produced in Switzerland with up to 95 per cent less energy than traditional aluminium pans. Avoid using scouring pads, as they can scratch and remove the non-stick coating, rendering the pan useless.