Masterpiece Cookware

Quick answer: A stainless steel pan is a smart pick if you want great browning, high-heat cooking, and a pan that can last for years. Look for a thick, heavy base for even heat, confirm induction compatibility if you cook on induction, and use a simple preheat plus oil routine to reduce sticking. Searching for a 'stain steel pan' in NZ usually means you are after a stainless steel frying pan or skillet that can handle everyday cooking without the wear and tear that softer coatings can get. Below we break down what to look for, how to cook with stainless steel so food releases cleanly, and how to choose the right size for your kitchen. Why choose a stainless steel pan? Better searing and browning: Stainless steel excels at building a golden crust on meat, fish, and vegetables, which also powers tasty pan sauces. High-heat friendly: It is a great material for preheating and cooking at higher temperatures than many non-stick coatings. Durable and long-lasting: With normal care, stainless steel can stay in rotation for years. Versatile: From eggs (with the right technique) to steaks and stir-fries, it covers a lot of ground. If you are shopping our range, start with our frying pans collection, or explore the broader cookware lineup in Masterpiece Cookware. What to look for when buying a stainless steel pan in NZ 1) Construction: the base matters most The biggest difference you will feel day to day is how evenly the pan heats. A thicker base helps spread heat, reduces hot spots, and makes cooking more predictable. Many quality pans use an encapsulated base or multi-layer build to improve heat distribution. 2) Size and shape For many NZ households, a 24 cm pan is a great everyday option, while a 28 cm pan gives you more room for family meals or batch cooking. If you want a single do-it-all size, we often see people land on 28 cm. Example: a roomy option like the 28 cm frying pan with lid can be handy when you want to finish dishes gently, reduce splatter, or keep moisture in. 3) Induction compatibility If you cook on induction, check that the pan base is magnetic. A quick test is whether a magnet sticks to the bottom. Many stainless steel pans are induction-ready, but not all are. 4) Handles, lids, and comfort Look for a handle that feels stable in your hand and stays comfortable when you lift a full pan. Lids are useful if you like to steam-finish chicken, braise veggies, or keep heat in while you reduce sauces. How to cook with stainless steel without the stick Preheat, then oil Stainless steel rewards a simple routine. Preheat the pan over medium heat for a minute or two, then add oil and let it warm until it shimmers. This helps create a barrier so food is less likely to grab onto the metal. Dry food releases better Pat proteins dry and avoid adding very cold food straight from the fridge if you can. When food is too wet or the pan is not hot enough, it is more likely to stick. Do not move food too early When you add food, give it time to form a crust. Once it browns, it will usually release on its own. If you try to flip too soon, it can tear and leave bits behind. Deglaze for easy cleanup and better flavour If you have browned bits on the bottom, that is flavour. Add a splash of water, stock, or wine and gently scrape with a wooden spoon to lift the fond. This makes a quick sauce and often makes cleaning easier too. Best uses for a stainless steel pan Stainless steel shines when you want a bit of colour and caramelisation. These are some of the most common jobs we use it for: Steaks, chops, and chicken thighs: Build a crust, then finish gently with a lid or in the oven if your pan is oven-safe. Fish with skin: Preheat well, oil the pan, and let the skin crisp before you try to move it. Vegetables: Mushrooms, cabbage, and broccoli brown nicely and pick up flavour from the pan. Pan sauces: Deglaze browned bits with stock or wine, then reduce and finish with butter or a splash of cream. Understanding stainless steel grades, in plain terms You will often see terms like 18/10, 18/8, 304, or 316. These labels refer to the mix of metals in the stainless steel. In cookware, the key idea is corrosion resistance and how well the surface holds up to salt, acids, and regular washing. 18/10 (often 304): Common in quality cookware and a solid all-round choice for most kitchens. 316: Sometimes used in premium ranges for extra resistance in harsher conditions, including salty or acidic cooking. Even with a good grade, performance still comes down to design. A thick base and good heat distribution usually matter more than chasing a specific number on the label. Common stainless steel pan problems and quick fixes Food sticks every time Usually this is a heat issue. Try a longer preheat over medium heat, then add oil and wait for it to shimmer. Also avoid crowding the pan, since steam builds up and makes food grab. White haze or rainbow marks This can happen from minerals in water or high heat. It is usually cosmetic. A gentle wipe with vinegar, then a rinse and dry, often clears it. Burnt oil or dark residue If oil smokes heavily, the pan may be too hot. Lower the heat, wipe out excess oil, and start again. For residue, soak in warm water and use a non-abrasive scrubber. If needed, use a stainless-safe cleaner. Warping Warping is more likely with thin pans or sudden temperature changes. Let the pan cool before rinsing, and avoid blasting high heat when the pan is empty for long periods. Stainless steel vs non-stick: which should you pick? We see most kitchens do best with both. Stainless steel is the go-to for browning, pan sauces, and high-heat cooking. Non-stick can be great for delicate foods and lower-heat cooking. If you are weighing options, our guide on the best non-stick pans in NZ can help you compare. Care and cleaning tips Let the pan cool before rinsing: Sudden temperature changes can warp cookware over time. Use warm water and a soft scrubber: Most messes come off with a soak. For stubborn marks: A paste of baking soda and water, or a stainless-safe cleaner, can help. Avoid storing salty or acidic food in the pan: It is a simple habit that can reduce staining and pitting. Want a deeper dive into materials and what makes stainless steel cookware different? Read our overview on stainless steel cookware. FAQs Are stainless steel frying pans any good? Yes, if you want a pan that can sear well, handle high heat, and last for years. Stainless steel needs a bit of technique to prevent sticking, but once you preheat properly and use enough oil, it performs brilliantly for browning, pan sauces, and everyday frying. What is the best grade of stainless steel for a pan? For most home cooks, 18/10 (often written as 304) is the common sweet spot for durability and corrosion resistance. Some premium ranges use 316 stainless steel, which can offer extra resistance to salt and acids. More important than the grade alone is a good thick base, ideally a multi-layer or encapsulated base for even heating. How do you stop food sticking to a stainless steel pan? Preheat the pan, then add oil and let it shimmer before adding food. Start with dry, room-temperature ingredients where possible, and do not move food too early. Once a crust forms, it releases naturally. If you add food to a cold pan or crowd it, sticking is more likely. Are stainless steel pans safe for cooking? In general, stainless steel cookware is widely used and considered safe for typical cooking. Like many materials, small amounts of metals can migrate into food under certain conditions, especially with long cooking of very acidic foods. If you are concerned, avoid storing acidic foods in the pan and follow the care instructions for your cookware. Can you use stainless steel pans on induction? Many stainless steel pans work on induction, but only if the base is magnetic. A quick check is whether a fridge magnet sticks to the bottom. Multi-layer or encapsulated bases are common in induction-ready stainless steel pans. Next steps Browse frying pans Explore Masterpiece Cookware Learn how stainless steel cookware works Is it healthy to cook with stainless steel pans? How do you stop food sticking to a stainless steel pan? Stainless steel frying pan: how to choose the right size TRY ZEPTER STAINLESS STEEL FRYING PAN References Consumer NZ (consumer advice and product testing) Standards New Zealand (standards and guidance) Nickel Institute (stainless steel composition and properties) Food Standards Australia New Zealand (food standards and safety)

Quick answer: The best non stick pans for most NZ kitchens are the ones that match your cooktop (especially induction), have a stable base that resists warping, use a non stick surface you are comfortable with (PTFE, ceramic, or enamelled surfaces), and come from a brand that clearly states care limits (heat, utensils, cleaning). If you want a lower risk approach, we recommend prioritising moderate heat cooking, avoiding aerosol sprays, and replacing any pan once the coating is scratched or flaking. Non stick is convenient, but the phrase best non stick pans can mean different things depending on how you cook. Some people want easy eggs every morning. Others want a weeknight workhorse that survives induction and dishwasher cycles. And many shoppers now care about what non toxic cookware really means in practice. Below is a practical buying guide for NZ households, with a simple way to compare options and a care routine that helps your pan last longer. What we mean by non stick and non toxic Non stick can refer to a few different surfaces: PTFE based coatings (often called traditional non stick). These can perform very well at low to medium heat. The main risk management is avoiding overheating and replacing damaged pans. Ceramic style coatings (often marketed as natural or PFAS free). They can be slick at first, but may lose performance sooner if overheated or scrubbed aggressively. Seasoned cast iron or carbon steel (not a coating in the same way). When seasoned well, they can be naturally low stick, but they need a learning curve and ongoing maintenance. Enamelled surfaces (easy to clean, not always truly non stick, but can release food well with the right technique). Non toxic is not a single standard label. In day to day shopping, it usually means the maker is transparent about materials, avoids certain chemicals shoppers worry about (such as some PFAS families), and provides clear use and care guidance so the product performs safely within its design limits. A quick comparison table for best non stick pans Use this table to shortlist pans without relying on hype. Your winner is the one that fits your cooktop, cooking style, and care habits. Criteria Why it matters What to look for Cooktop match Induction needs a magnetic base and good flat contact Induction compatible label, thick flat base Heat tolerance Overheating shortens coating life and can create fumes Clear guidance for max heat and oven use Coating type Different surfaces have different durability and care needs PTFE or ceramic details stated clearly, not vague claims Pan weight and base thickness Heavier, thicker bases resist warping and hot spots Stable feel, flat base, solid construction Handle and balance Comfort reduces accidents and improves control Secure rivets, comfortable grip, balanced lift Care limits Dishwashers, metal utensils, and high heat reduce lifespan Realistic instructions you can follow Warranty and parts Good support matters when you cook daily Clear warranty terms, parts availability where relevant Top pan types and who they suit Everyday non stick frying pan for eggs, crepes, and delicate fish If you cook quick breakfasts and light meals, a dedicated non stick frying pan is often the easiest path. Keep it for low to medium heat tasks and it will usually stay slick longer. If you are browsing by category, start with a focused range like frying pans and narrow down by size and cooktop compatibility. Deeper non stick pan for saucy meals and one pan dinners A deeper pan (sometimes called a saute pan or chef pan) helps with splatter control and volume. These are handy for curries, pasta sauces, and pan braises where you still want easy cleanup. Induction friendly non stick pans Induction cooking is fast and responsive, but it can also punish flimsy pans. Look for a thick, flat base and avoid blasting an empty pan on high power. If you are unsure what works on induction, our induction guide can help: cookware for induction cooktop. How to choose the right size in NZ kitchens 20 cm: single eggs, small portions, or tight hobs. 24 cm: a flexible everyday size for 1 to 3 people. 28 to 30 cm: family meals, browning batches, bigger fish fillets. If you want a versatile daily driver size, a 24 cm pan is a common sweet spot. For example, you can compare options like frying pan 24 cm with lid and then decide whether you prefer a lid, a deeper wall, or a lighter weight feel. Materials and coatings: what to prioritise PTFE based non stick PTFE style coatings often stay non stick for longer when used correctly. The practical rule is simple: keep heat moderate, avoid preheating empty on high, and replace the pan if the surface is damaged. If you routinely sear steaks on high heat, keep a separate stainless or cast iron pan for that job. Ceramic style non stick Ceramic style coatings can be appealing if you are trying to reduce exposure to certain chemical families. In real kitchens, they often do best with gentle tools, moderate heat, and careful cleaning. If you overheat them, they may lose slipperiness sooner. Seasoned cast iron or carbon steel These can feel less convenient at first, but they can become impressively low stick over time. They are a strong option if you want a coating free cooking surface and do not mind seasoning and drying routines. Care and cleaning that actually extends pan life Most non stick pans fail early because of heat and abrasion, not because the coating was inherently bad. We recommend these habits: Cook on low to medium for coated pans. If you need high heat, switch to stainless, cast iron, or carbon steel. Skip aerosol spray oils because they can leave stubborn residue that builds up over time. Use silicone, wood, or nylon tools to reduce scratching. Let the pan cool before rinsing to reduce warping from thermal shock. Hand wash when possible and avoid harsh scouring pads. If you do use a dishwasher, follow the brand guidance and expect a shorter lifespan. Store with a pan protector or a soft cloth between pans to avoid rub marks. Common mistakes we see when people buy non stick Buying one pan to do everything: keep a non stick pan for delicate foods and a separate pan for high heat searing. Overfocusing on marketing words: look for specific material details, care limits, and warranty terms. Using high heat to fix sticking: sticking is often a fat and temperature issue. Lower heat and preheat gently instead. Keeping a damaged pan: once the surface is compromised, performance drops and cleanup becomes frustrating. Buying tips for NZ shoppers Check induction compatibility if you have an induction hob now or might upgrade later. Prioritise base stability because flat contact matters for even heating. Look for clear care instructions you can realistically follow on weeknights. Choose sets only if you will use them. Otherwise, buy one excellent pan and add pieces as needed. FAQs What does non toxic cookware actually mean? In everyday shopping, non toxic usually means the brand is transparent about materials, avoids certain chemicals shoppers worry about, and provides clear use and care limits. It is not a single regulated label, so we focus on specific material information and realistic care guidance. Is ceramic nonstick safer than traditional nonstick? Ceramic coatings are often marketed as PFAS free, which some shoppers prefer. Traditional PTFE coatings can also be used safely when you keep heat moderate and follow care instructions. The safer choice is the one you will use within its limits and replace if it becomes damaged. What should I look for when buying non toxic cookware? We look for clear materials disclosure, sturdy construction, cooktop compatibility (especially induction), realistic care limits, and a warranty that matches how often you cook. How do I clean and care for non toxic cookware? Use gentle tools, cook at low to medium heat for coated pans, avoid sudden temperature shocks, and hand wash when you can. If food residue builds up, soak and use a non abrasive sponge rather than harsh scouring pads. How long should good quality non toxic cookware last? It depends on how it is used. A dedicated non stick pan used on moderate heat for delicate foods can last longer than a pan used daily on high heat. Replace any coated pan once the surface is scratched, flaking, or no longer cleans up properly. Is non toxic cookware dishwasher safe or does it need hand washing? Some cookware is labelled dishwasher safe, but frequent dishwasher cycles can still shorten the life of coated surfaces. For best longevity, hand washing is usually the safer routine unless the maker specifically recommends otherwise. How do I avoid warping or hot spots with non toxic cookware? Choose pans with a thick, flat base, avoid blasting an empty pan on high heat, and let the pan cool before rinsing. On induction, match pan size to the zone and keep power settings sensible. Next steps Browse frying pans Compare cookware sets Shop induction compatible cookware Good non stick pans: what to check before you buy Best non stick skillet: sizes, shapes, and use cases Non stick cooking pans: care tips for longer life EXPERIENCE THE MASTERPIECE DIFFERENCE References Consumer NZ Standards New Zealand Ministry for the Environment (NZ) European Food Safety Authority (EFSA) US Food and Drug Administration (FDA)

Quick answer: For an induction cooktop, choose a pan with a magnetic base (a magnet should stick firmly), a flat bottom, and the right size for your hob zone. In NZ kitchens, stainless steel and multi-layer (clad) pans are popular for induction because they heat evenly and last well, while induction-ready non stick can be great for low-oil everyday cooking if you avoid overheating. If you are shopping for a cooking pan for induction, the main thing to remember is this: induction heats the pan, not the glass. That means compatibility, base quality, and good contact with the cooktop matter more than ever. To browse induction-suitable options, start with our induction cookware collection, and if you are after a versatile everyday pan, see our 28 cm frying pan option. How induction cooking works (and why some pans do not work) Induction cooktops use an electromagnetic field to create heat directly in the pan base. If the base is not magnetic (or not magnetic enough), the cooktop cannot transfer energy efficiently, so the pan may not heat or may heat inconsistently. That is why a pan can look perfect but still fail on induction if the base is aluminium, copper, glass, or some ceramics without a magnetic layer. How to check if a pan is induction compatible Do the magnet test Place a fridge magnet against the bottom of the pan. If it sticks firmly, the pan is usually induction compatible. If it barely sticks or slides off, performance may be weak. Look for induction symbols and wording Many brands mark packaging with an induction icon or say induction suitable, induction ready, or works on induction. Check the base is flat and stable A flat base helps the pan make full contact with the cooktop surface. Warped or domed bases can cause poor heating, noisy operation, or hot spots. Best pan materials for induction Stainless steel (especially multi-layer or clad) Stainless steel pans with a magnetic base (often with an aluminium layer sandwiched inside) tend to heat more evenly and hold up well over time. They are a strong all-round choice for searing, sautéing, and sauces. Cast iron Cast iron is usually induction friendly and holds heat exceptionally well. It is great for high-heat cooking, but it is heavy, can scratch glass if dragged, and takes longer to heat up. Induction-ready non stick Non stick can be a practical daily driver for eggs, fish, and lower-oil cooking, but it needs gentler heat management. For best life, we recommend avoiding very high heat and skipping metal utensils. Choosing the right size pan for your induction zone Induction zones are size-sensitive. A pan that is too small may not be recognised, and a pan that is far larger than the zone can heat unevenly. Match base diameter to the zone: check your cooktop manual for minimum and recommended pan sizes. Consider how you cook: 24 cm suits many small households, while 28 cm is a common family size for stir-fries and one-pan meals. Keep the base flat: even a good size pan will struggle if the base is warped. What features matter most on induction A thick, well-bonded base Induction can heat very quickly. A thicker base helps spread heat, reducing hot spots and lowering the chance of burning in the centre. Comfortable handles and a lid that fits well Fast heating means you will adjust heat more often. A stable handle and a well-fitting lid help with control, simmering, and moisture retention. Oven-safe rating (if you use it) If you like stovetop-to-oven cooking, check handle and lid materials and the stated oven-safe temperature. Not all non stick pans are suitable for oven finishing. Common mistakes to avoid with induction pans Overheating an empty pan: induction heats fast, so preheating should be brief and monitored. Dragging heavy pans: lift to protect the glass surface. Using a warped base: if the pan spins or rocks, heating will be less even. Assuming all stainless steel works: some stainless steel is not magnetic, so always check. FAQs How do I know if a pan will work on induction? Use the magnet test: if a magnet sticks firmly to the base, the pan is usually induction compatible. Also check for induction symbols on the packaging and make sure the base is flat for good contact. Is stainless steel or non stick better for induction? Stainless steel (especially multi-layer or clad) is a great all-round option for induction because it is durable and can heat evenly. Induction-ready non stick is convenient for everyday low-oil cooking, but it generally needs gentler heat and care to last well. Why is my induction cooktop not detecting my pan? Common reasons include a non-magnetic base, a base diameter that is too small for the zone, or poor contact from a warped or uneven base. Try a different zone, check minimum pan size for your cooktop, and test the base with a magnet. Can I use cast iron on an induction cooktop? Yes, cast iron is typically induction friendly and holds heat well. It is heavy, so we recommend lifting instead of sliding to help protect the glass surface, and allowing a little extra time for the pan to heat through. What pan size is best for induction cooking in a NZ kitchen? For many households, a 24 cm pan suits daily cooking and a 28 cm pan is a practical family size. The best choice depends on your cooktop zone size, so check your manual and aim to match the pan base to the zone for steady heating. Next steps Shop induction cookware Cookware for induction cooktop Induction hob cookware Induction range cookware Induction oven cookware START COOKING HEALTHY TODAY! References Consumer NZ Standards New Zealand Energywise (Energy Efficiency and Conservation Authority) Induction cooking overview

Quick answer: Induction range cookware is any pot or pan with a flat, magnetic base that an induction cooktop can detect and heat efficiently. Look for a ferromagnetic base (a magnet sticks), a stable flat bottom that matches your cooking zone, and materials like stainless steel or cast iron. If you have moved to an induction range or induction cooktop, you have probably noticed one thing fast: not every pot and pan will heat up. Induction uses a magnetic field to heat the cookware itself, so choosing the right induction range cookware matters for performance, safety, and day to day ease. In our Cookwares range, we focus on induction friendly designs with stable bases and materials that handle New Zealand kitchens, whether you cook every night or only on weekends. If you want a quick place to start, browse our induction cookware collection or explore the Masterpiece cookware collection. What induction range cookware means Induction range cookware simply means cookware that an induction hob can detect and heat. For that to happen, the base needs to contain ferromagnetic material, usually certain grades of stainless steel or cast iron. The base also needs to sit flat so the magnetic field couples efficiently. Many modern pans use multi layer construction, for example stainless steel on the outside with an aluminium core for even heat. That can work very well on induction if the outer base layer is magnetic. How to check if a pan is induction compatible 1) Do the magnet test Hold a fridge magnet to the centre of the pan base. If it sticks firmly, the pan is typically induction ready. If it barely sticks or falls off, the cooktop may struggle to detect it. 2) Look for the induction symbol Many brands mark induction suitability on packaging or on the underside of the pan with a coil like symbol. 3) Watch for base shape and flatness Even if a pan is magnetic, a warped base can cause poor contact and uneven heating. On induction, flat matters more than you might be used to on gas. Materials that work well for induction cooking Stainless steel Stainless steel is a popular choice because it is durable, easy to clean, and can be built with layered bases for even heating. Not all stainless is magnetic, so it is still worth checking the base. Cast iron and enamelled cast iron Cast iron is naturally magnetic and usually works brilliantly on induction. It holds heat well, but it is heavy, so we recommend lifting instead of sliding to protect your cooktop. Aluminium with a magnetic base Aluminium on its own is not induction compatible, but many aluminium pans include a bonded magnetic plate. This can give you fast response with induction compatibility. What to look for when buying induction range cookware in NZ Base diameter that matches your zone Induction zones have minimum and maximum pan sizes. For best results, choose a pan base that closely matches the ring you use most. If you often cook for a family, consider larger sauté pans and stockpots with wide bases. Weight and stability Very light pans can feel twitchy on smooth glass. A slightly heavier pan with a stable base tends to sit well and heat more evenly. Handles, lids, and oven use If you move from hob to oven, check handle materials and oven safe temperatures. A good fitting lid improves simmering and helps reduce splatter. Cleaning and long term wear Look for finishes that fit your routine. If you prefer quick clean ups, consider how easy the interior is to wipe, and whether the base is likely to show marks from high heat. How to use and care for induction cookware Start lower, then adjust Induction can heat very quickly. We suggest starting at a lower power setting, then stepping up once the pan and oil are warmed. Avoid thermal shock Do not run a hot pan under cold water. Let it cool a little first to help prevent warping. Clean the base to keep detection reliable Built up residue can reduce contact and make pans look cloudy. Warm water, mild detergent, and a non abrasive sponge usually do the job. Troubleshooting common induction cookware issues The cooktop says no pan detected This often means the base is not magnetic enough, the pan is too small for the zone, or the pan is not centred. Try a different zone and check base size requirements in your cooktop manual. You hear buzzing or clicking Some noise is normal, especially at high power or with layered bases. It is usually the cookware and cooktop electronics interacting, not a fault. You see marks on the glass Marks are often residue, not scratches. Clean the cooktop once it is cool, and lift heavy pans rather than sliding them. FAQs What is induction range cookware? Induction range cookware is cookware designed to work on induction cooktops. It has a flat, magnetic base so the cooktop can detect the pan and heat it efficiently. How do I know if my cookware works on an induction cooktop? Do a simple magnet test. If a magnet sticks firmly to the base, it is usually induction compatible. You can also look for an induction symbol on the packaging or the pan base. Do non-stick pans work on induction? Yes, as long as the pan has a magnetic base. Many non-stick pans use aluminium for fast heating and add a stainless steel magnetic plate on the bottom for induction. What size and shape is best for induction zones? Choose a pan with a flat base that closely matches the size of your induction zone. Too small and the cooktop may not detect it well. Too large and heating can be uneven. Is induction cookware dishwasher-safe? It depends on the finish and the manufacturer instructions. Even when a pan is labelled dishwasher-safe, we generally recommend gentle hand-washing to help preserve coatings and keep the base looking smooth. How do I avoid scratching my induction cooktop? Keep the cooktop and pan base clean and dry, lift rather than slide heavy pans, and avoid dragging gritty salt or sugar under the pan. A soft cooktop protector can help if your manual allows it. Next steps Read our guide to cookware for induction cooktops See induction hob cookware tips and common mistakes Explore the Masterpiece cookware range overview Saucepans for induction cooktop Induction cooktop pans EXPERIENCE ZEPTER'S TOP QUALITY INDUCTION COOKWARE References Wikipedia: Induction cooking Wikipedia: Stainless steel Wikipedia: Cast iron cookware Consumer NZ (general cookware guidance)

Quick answer: The best stainless steel cookware for most NZ kitchens is fully-clad (tri-ply or 5-ply) or a heavy disc-base design, with an induction-compatible base, tight-fitting lids, and riveted handles. Look for clear material details like 18/10 or 18/8 stainless on the cooking surface, and avoid ultra-thin pans that warp. For easier cooking, preheat the pan, add oil after it is warm, and let food release naturally before flipping. Stainless steel cookware is a go-to because it is durable, oven-safe in many cases, and handles high heat better than most non-stick coatings. The trade-off is technique: stainless rewards a little know-how. In this guide we walk through what to buy, what the specs actually mean, and how to get great results day to day in a New Zealand kitchen. If you are deciding between a set and individual pieces, start here: cookware sets. If you want premium stainless built for long-term use, explore Masterpiece cookware. What is stainless steel cookware? Stainless steel is an iron-based alloy designed to resist rust and corrosion. In cookware, stainless is often paired with a heat-conductive core such as aluminium or copper. That core is what helps distribute heat evenly across the base and sides. Why stainless steel is popular High-heat performance: great for searing, browning, and pan sauces Durability: resists scratching and stands up to daily use Versatility: works on gas, electric, and many induction cooktops (if the base is magnetic) No fragile coating to baby: you can use metal utensils in most cases Stainless steel grades explained (18/10, 18/8, 304, 316) Cookware descriptions often mention numbers like 18/10. These usually refer to the percentage of chromium and nickel in the stainless steel. Chromium supports corrosion resistance, while nickel can improve shine and corrosion resistance in some environments. 18/10 (often similar to 304 stainless): common for quality cookware interiors 18/8: also common and generally performs similarly in kitchen use 316 stainless: sometimes marketed as more corrosion resistant, often at a higher price In practice, construction and thickness usually matter more than chasing one grade number. A well-built pan that heats evenly will be easier to cook with than a thin pan made from a fancy-sounding steel. Construction types: fully-clad vs disc-base Fully-clad (tri-ply and multi-ply) Fully-clad cookware has heat-conductive layers bonded through the base and up the sides. This improves side-wall heating and makes simmering and sauce work more forgiving. Best for: sauté pans, saucepans, and anything where you want even heating up the sides What to look for: a responsive core, solid rivets, and a comfortable handle shape Disc-base (encapsulated base) Disc-base cookware has a thick heat-conductive disc bonded to the bottom, but the sides are usually single-layer stainless. These can still be excellent, especially for stockpots and larger pieces. Best for: stockpots, pasta pots, large casseroles, and budget-friendly sets What to look for: a thick, wide base that sits flat and feels heavy for its size Will stainless steel work on induction? Induction needs a magnetic base. Many stainless pans are induction-ready, but not all. A simple test is whether a fridge magnet sticks firmly to the base. If you cook on induction, these guides can help you avoid buying the wrong pan: Cookware for induction cooktop Induction hob cookware What to buy: the best stainless steel cookware pieces for most NZ homes You do not need a 12-piece set to cook well. We usually see the best results when people start with a small core kit and add specialty pieces later. Starter kit (covers most meals) Frypan or sauté pan (24 to 28 cm): searing, stir-fry, one-pan meals Medium saucepan (2 to 3 L) with lid: grains, sauces, reheating Large pot or stockpot (6 L+): pasta, soups, batch cooking Nice-to-have upgrades Small saucepan (1 to 1.5 L): eggs, small batches, melting Roasting pan: meat and veg, oven meals Steamer insert: dumplings, veg, fish How to cook with stainless steel without sticking Use the warm-pan, warm-oil approach Preheat the pan on medium heat for 2 to 3 minutes. Add oil once the pan is warm, then swirl to coat. Add food and let it sit until it naturally releases before flipping. Manage heat, do not chase smoke Stainless performs best at medium to medium-high heat for most cooking. Too hot and oil can smoke quickly, too cool and food can glue itself to the surface. Deglaze for easy clean-up Those browned bits are flavour. After cooking, lower the heat, add a splash of water or stock, and scrape gently with a wooden utensil to lift the fond into a quick sauce. How to clean stainless steel cookware Everyday cleaning Warm water, dish liquid, and a non-scratch sponge is usually enough. If you used high heat, let the pan cool before rinsing to reduce the chance of warping. Burnt-on food Cover the base with water and add a small amount of baking soda. Simmer for 5 to 10 minutes, then turn off heat. Let it cool, then wipe clean and rinse well. Rainbow stains and cloudy marks These are common and usually cosmetic. A small amount of white vinegar on a cloth can help lift mineral deposits, then rinse and dry. Is stainless steel cookware safe? For most people, stainless steel cookware is considered a safe, widely used cooking surface. Tiny amounts of metals can migrate into food, especially with new cookware and very acidic cooking. If you have a known nickel sensitivity, it may be worth choosing cookware with clear material details and discussing options with a clinician if you have concerns. Pros and cons of stainless steel cookware Pros excellent browning and searing very durable and long-lasting easy to maintain once you know the basics often oven-safe, depending on handles and lids Cons learning curve for sticking can show marks and discolouration (usually cosmetic) lighter, thinner pans may warp or heat unevenly Buyer checklist: what to look for in stainless steel cookware Construction: fully-clad or a thick, stable base Flatness: sits flat on a bench and on the cooktop Handle comfort: secure grip, balanced weight Lid fit: snug lids reduce evaporation and help simmering Induction compatibility: magnet sticks firmly to the base Oven and dishwasher notes: check brand guidance for your model FAQs What is the best stainless steel cookware in NZ? The best choice is cookware that matches your cooktop and cooking style. For many NZ homes, fully-clad tri-ply cookware or a heavy disc-base set offers the best balance of even heating and durability. Focus on build quality, thickness, and induction compatibility rather than only the grade label. Is 18/10 stainless steel better than 18/8? Both are widely used in quality cookware. In everyday cooking, the pan construction and thickness usually make a bigger difference than the small change in nickel content. Choose a well-built pan that heats evenly and feels stable on the cooktop. Why does food stick to stainless steel pans? Sticking usually happens when the pan is not preheated, the heat is too low, or food is moved too early. Preheat on medium, add oil once warm, and let food release naturally before flipping. Does stainless steel cookware work on induction? Only if the base is magnetic. Many stainless pans are induction-ready, but not all. A simple check is whether a fridge magnet sticks firmly to the base. If it does, it is usually compatible. How do you clean burnt stainless steel cookware? Simmer water with a small amount of baking soda for 5 to 10 minutes, then let it cool and wipe clean with a non-scratch sponge. For mineral haze, a little white vinegar can help, then rinse and dry. Is stainless steel cookware safe for acidic foods? Stainless steel is commonly used for acidic cooking. Small amounts of metals can migrate into food, especially when cookware is new and foods are very acidic. If you have a known sensitivity, choose cookware with clear material details and seek personalised advice. Next steps Shop Masterpiece stainless cookware Compare cookware sets Learn about Masterpiece cookware features Cookware for induction cooktop guide Induction hob cookware guide Is it healthy to cook with stainless steel pans? What are the downsides to stainless steel cookware? Is stainless steel the best cookware? Stainless pots and pans: how to choose Pot and pan set: what to buy Explore Zepter MasterPiece Cookware References Consumer NZ (product buying guidance) New Zealand Food Safety, MPI (food safety guidance) World Stainless (stainless steel information) Encyclopaedia Britannica (stainless steel overview) NIH Office of Dietary Supplements (minerals background)