Good quality cookware is a worthwhile investment. Not only is it more hard-wearing than cheaper alternatives, but it lasts longer too. And, more importantly, food cooks better in well made pots and pans. The reason? Simple really: heat is dispersed fully and evenly across the bottom surface of good quality cookware, rather than in targeted spots, reducing the chances of scorching, scalding, and burning.

Whether you choose a matching set or opt for a selection of different pieces to do different tasks, consider the following:

• maintenance
• surface material
• handles
• versatility

Types of Cookware

Anodised Aluminium - Is a specially treated aluminium that is thicker and harder than ordinary aluminium. Pots and pans made of this material are relatively light weight, excellent heat conductors, and easy to clean. Big brand names include Calphalon.

Cast Iron - Is excellent for frying, browning or searing foods because it retains heat well. Cookware made of cast iron must be seasoned prior to use in order to seal the surface. Seasoning involves rubbing the inside of the pan with vegetable oil and heating it in a moderate oven for an hour: doing this will give the pan a nearly non-stick surface. Cast iron reacts with acidic foods. Hand wash only and dry thoroughly to prevent rusting.

Clad Metal - These pots and pans have an inner core of aluminium bonded with stainless-steel. Clad metal does not react with food. Hand wash. Big brand names include All-Clad.

Copper - An excellent heat conductor. Because copper reacts with acidic foods, many good quality pots and pans are lined with tin or stainless steel. Tarnishes easily, must be polished regularly. Hand-wash and dry immediately.

Enamelled Cast Iron - Has all the properties of cast iron but also has the added bonus of an enamel coating which does not react with food. Seasoning not required. Enamelled cast iron pots and pans are recommended for long, slow braising or simmering. Over time, overheating may cause the enamel surface to crack. Hand wash, do not use abrasives. Big brand names include Le Creuset.

Heatproof Glass - Although non-reactive with foods, heatproof glass is not a great heat conductor. May chip over time. Big brand names include Pyrex.

Non-Stick - A special coating added to cookware which is excellent for fat-free cooking, as it prevents food from sticking. Use only non-metal utensils on non-stick pots and pans to prevent scratching the surface. Easy clean-up, usually dishwasher safe.

Stainless Steel - Pots and pans made of stainless steel are durable and do not react with foods. They are strong and rarely scratch. It is not a great heat conducting material. Easy to clean.