Masterpiece Cookware

You've rinsed the broccoli, cut up a few carrots and put a pot on the hob. Then someone suggests cooking the vegetables without pouring in any water. Your first thought is probably, won't they stick or burn? Your second might be, do I need one of those special waterless cooking pots? Waterless cooking means using the moisture already in suitable foods instead of adding a potful of water. Gentle heat releases that moisture, and a well-fitting lid helps keep it inside. You can sometimes do this in an ordinary saucepan. Purpose-designed cookware, such as our MasterPiece range, brings the lid and heat control together to make the method easier to manage. We think the MasterPiece cookware collection is a good place to begin. One great casserole can be enough to try it. Where does the water come from if you don't add any? Picture rinsed broccoli, courgette and carrots from the greengrocer. They hold plenty of moisture even after you've shaken off the rinse water. As they warm under a lid, they release some of it as vapour. That vapour rises and meets the cooler lid. It can form droplets that return to the vegetables, while juices remain among the ingredients. Instead of sitting in a saucepan full of water, the food keeps its moisture close. So waterless cooking isn't literally dry cooking. It means avoiding unnecessary added water when the food has enough of its own. Gentle heat and a covered pot help prevent that moisture from escaping. It's also different from pressure cooking, which uses raised pressure. Can you do this in a normal saucepan? Yes, sometimes you can. If the food contains enough moisture, your saucepan has a reasonably snug lid and you can control the hob heat, you may be able to cook vegetables without adding water. An ordinary stainless steel pot isn't automatically ruled out. The difference is often consistency. A loose lid lets vapour escape. A thin or unevenly heating base can demand more attention as you turn the hob down. Dry ingredients may still catch, even in excellent cookware. We wouldn't tell you that a normal saucepan can't do the job. Good cooking technique matters with any cookware. We would ask a different question: what if the lid, base and temperature cue had been designed to work together for this very style of cooking? Why we care what happens under the MasterPiece lid Our MasterPiece lid is much more than a splash cover. It fits the pot edge to support Zepter's Closed Circle cooking process. Moisture released by the food can collect on the lid and return as droplets. That helps keep natural juices in the pot while you're cooking covered vegetables or a gentle one-pot meal. The heat underneath matters too. Our layered Accuthermal Compact Bottom is designed to absorb, spread and retain heat. Once the food has warmed and moisture is circulating, you can reduce the hob setting. The base supports steady warmth through that gentler stage, rather than relying on hard boiling. We want a casserole you'll enjoy for years. Our 3L and 4L MasterPiece models are made in Italy using AISI 316L-304 stainless steel. Their robust build is part of the long-term value. Stainless steel alone doesn't create waterless cooking; it's the lid, base and careful use together that make the difference. Both casseroles include Analog Thermocontrol, which gives a cooking-temperature cue without repeatedly lifting the lid. It doesn't measure the temperature inside chicken or other meat. We like having a useful guide to the pot's heat while leaving the food covered. Together, the fitted lid, heat-retaining base and temperature cue make a purposeful piece of cookware. That's why we recommend MasterPiece. See how they work together on our MasterPiece cooking technology page. We particularly like the 3L/20cm casserole as a first example of this design, ready for vegetables in their own juices and other everyday meals. SEE THE 3L MASTERPIECE CASSEROLE What changes when you stop filling the pot with water? Flavour is often the first thing you notice. When suitable vegetables cook in their own moisture instead of lots of boiling water, there is less liquid to tip away. Their juices stay in the pot with the food. Think of bright broccoli or tender courgette that still tastes like itself. There may be a nutritional benefit too. Vitamin C and some B vitamins are water-soluble and can move into cooking water. Discarding that water can mean losing some of them. Research has found differences between boiling and low-water cooking, although retention depends on the food, temperature and time. For us, the appeal is practical. You can add less water, keep more of the food's natural juices with the meal and enjoy gentler cooking. Those are good reasons to explore stainless steel waterless cookware, without expecting any single method to suit every dish. When adding water is still the right thing to do Rice, pasta and dried beans need liquid to hydrate and cook properly. That doesn't change because you're using a MasterPiece casserole. A soup or sauce may also need water or stock to achieve the consistency you want. And if your vegetables are older, drier or slow to release moisture, a little splash of water can be a sensible addition. There's no prize for keeping every drop of water out. We want you to enjoy the meal, whether you add none, a splash or enough for a traditional simmer. A quick safety note: gentle cooking still needs to be thorough cooking. Chicken, mince, seafood and reheated meals must be handled and cooked safely. Follow New Zealand Food Safety guidance, and use a food thermometer to check the centre of foods that need a safe internal temperature. The Analog Thermocontrol is not a substitute for that check. Which MasterPiece pot would we start with? Start with one casserole you'll reach for often. You don't need to replace your whole kitchen to appreciate covered cooking. Our first choice is the 3L/20cm MasterPiece Casserole. With its 3.0-litre capacity and 20cm diameter, this is an inviting way to try moisture-based vegetables alongside everyday cooking. It's made in Italy from AISI 316L-304 steel and includes Analog Thermocontrol. You can use it for cooking with added water when the recipe needs it, cooking suitable foods without added water, frying without added fat or steam cooking. That's a lot of flexibility from one pot. If you'd like more room, explore the 4L/24cm MasterPiece Casserole. Its 4.0-litre capacity and wider 24cm diameter give you a broader cooking surface for mixed vegetables or a larger covered meal. It brings the same purposeful approach to heat and moisture, with a fitted lid, Accuthermal Compact Bottom, Italian-made AISI 316L-304 steel and Analog Thermocontrol. Both suit waterless cooking in NZ homes. Choose the space that fits your meals, or explore other pots and casseroles in the wider MasterPiece range. Common questions Do you need special cookware for waterless cooking? No. You can sometimes cook moisture-rich foods in a normal saucepan with a close-fitting lid and careful heat control. Specialised waterless cookware is designed to make that easier to manage. Our MasterPiece casseroles bring together a fitted lid, heat-retaining base and a temperature cue for more confident covered cooking. What makes a waterless cookware pot different from a regular pot? The main difference is how the parts work together. A well-designed lid helps limit moisture loss, while the base supports steady heating after you reduce the hob setting. On selected MasterPiece pots, Analog Thermocontrol also provides a cooking-temperature cue. Ordinary pots may work, but they don't all offer these features together. Is waterless cooking the same as steaming? They're related, but not quite the same. Traditional steaming usually holds food above water as steam rises around it. With waterless cooking, suitable food sits in a covered pot and releases its own moisture, helping create vapour and condensation. Both methods use moist heat, but the starting liquid and arrangement can be different. Does waterless cooking retain more nutrients than boiling? It may help retain some water-soluble nutrients because there is less cooking water to drain away. Research comparing vegetables cooked with little water and those boiled in water has found differences, but results depend on the food, temperature and cooking time. It doesn't mean all nutrients are preserved or that one method is always best. Can you cook rice and dried beans without adding water? No, not in their dry form. Rice and dried beans absorb liquid as they cook, so they need the amount of water or other liquid appropriate to the recipe. Waterless cooking works best with foods that already contain enough natural moisture. A MasterPiece casserole can still cook grains and legumes using added liquid. Is waterless cooking the same as pressure cooking? No. Everyday waterless cooking uses gentle heat, food moisture and a fitted lid. It does not use the raised pressure of a pressure cooker. A regular MasterPiece lid is not a dedicated pressure-cooking lid. If you're pressure cooking, use the correct compatible pressure lid and follow its separate safety instructions. Next steps Interested in cooking vegetables in their own moisture? Start with one good lidded pot. We recommend the 3L MasterPiece casserole, or the 4L if you prefer more capacity and a wider base. We believe MasterPiece is worth exploring because its durable stainless steel construction, purposeful lid design and controlled heating work together to support this way of cooking. Once you've chosen your pot, our low-heat cooking guide can help you learn the detailed method. SHOP MASTERPIECE COOKWARE References New Zealand Food Safety: Safe food preparation, cooking and storage at home Hong Kong Department of Health: Quick stir-frying and steaming, key to nutrient retention Research: Retention of Minerals and Vitamins in Broccoli Prepared by Waterless Cooking

You have finally swapped your old gas hob for induction. Your cast iron skillet still sears a good steak, but you are eyeing a stainless steel pan for the dinners you cook all week. Which one will actually be easier to live with? In the stainless steel vs cast iron induction debate, both can cook beautifully. For many NZ kitchens, we would start with a well-made, induction-compatible stainless steel frying pan for its versatility across different meals. Cast iron is a great companion when holding plenty of heat is the priority. Our Zepter Masterpiece cookware is worth exploring if you want a carefully engineered stainless steel option. What happens when you change the heat? You warm the pan, add ingredients and turn the induction power down when the sizzling gets lively. The hob changes its output quickly, but the pan keeps giving off stored heat. When the pan is getting hot A thick cast iron skillet stores plenty of heat when gradually preheated. That is handy when a cold steak or several pieces of chicken go in. The pan has a heat reserve that helps browning continue. Stainless steel alone is not a particularly good heat conductor, so a quality pan may use an engineered base to spread heat. Our Accuthermal Compact Bottom is designed to absorb, distribute and retain it, useful when a meal moves from sizzling to gentle cooking. When you turn the power down A thick cast iron skillet keeps releasing stored heat after you lower the setting. That is wonderful for sustained browning, but it may take more patience if a sauce is starting to catch. A thinner layered stainless steel pan may react sooner. A substantial stainless steel base, including a heat-retaining design like ours, will also stay warm. Thickness, layers and weight matter as much as the name of the metal. So which is better when you change the heat? Cast iron is especially good at holding heat through a sustained sear. A thoughtfully built stainless steel pan offers plenty of flexibility for browning, adding liquid and finishing gently, although the response depends on its base construction. When you take the pan off Both pans stay hot after you turn the hob off. Moving the pan off the cooking zone can help slow a sauce, but use dry oven gloves. The glass may also be hot from contact with the pan. A quick note about the boost setting: it is tempting to use maximum power to preheat everything. We suggest warming pans gradually instead. Sudden, intense heat can stress cookware, particularly heavy cast iron or enamelled pieces. Follow the heat guidance for both your pan and your hob. Brown something, then finish it in a sauce Picture chicken and mushrooms on a Tuesday. You brown them, add tomatoes, stock and herbs, then lower the heat until the chicken is safely cooked. Cast iron feels right at home during browning. Once warm, it holds heat when the meat goes in. If you often cook steak or chops, that is a good reason to keep one. When you add tomatoes, stainless steel shows its versatility. Brown the chicken, loosen the tasty browned bits with liquid, stir in acidic ingredients and simmer in the same pan. There is no seasoning to maintain, and you can add a lid for the gentler finish. Bare cast iron is not off-limits for every tomato dish, but long acidic cooking can affect its seasoning and sometimes the flavour. Enamelled cast iron is different: its enamel surface is well suited to many acidic sauces and slow-cooked meals. The distinction matters if you already own one. We would reach for a URA stainless steel frying pan with a fitted lid here. Give the chicken room to brown, then reduce the heat so the sauce simmers. Check chicken reaches a safe internal temperature. The part you notice after dinner The pan needs to feel manageable when you carry it to the sink. Cast iron is often heavy; premium stainless steel can be substantial too. Choose a weight you can comfortably lift. Look after the glass Keep the induction glass and pan base free of grit. Set cookware down gently and lift instead of sliding, especially with heavy cast iron. Check your hob's instructions if unsure. Cleaning up the browned bits With a stainless steel pan, a little warm water after it has cooled can soften food left from browning. Use washing-up liquid and a non-abrasive sponge, following the care instructions for your particular cooking surface. Stainless steel does not need seasoning, which makes moving between savoury meals and sauces easy. Bare seasoned cast iron asks for a different habit: wash it without leaving it soaking, dry it promptly and replenish the thin layer of oil when needed to protect the seasoning. Enamelled cast iron does not need that seasoning step, but its enamel should be treated gently to avoid chips or damage. A heavy skillet may be brilliant for weekend searing but awkward to lift from a low cupboard. Start with a pan suited to your usual meals. What makes our Masterpiece cookware different on induction Our Accuthermal Compact Bottom uses three layers of different metals to absorb, spread and hold heat. The induction-compatible base works with the hob's magnetic heating system. We like that combination for moving from browning to a gentle finish. The AISI 316L-304 stainless steel used in our frying pans is not, by itself, proof of induction compatibility. That depends on the complete base. Both featured URA pans are explicitly induction-compatible. Our Italian-made 24 cm, 2.5 L URA frying pan with lid is ideal to consider for smaller meals, vegetables and pan sauces. It has a long handle, a dome-shaped lid for gentle finishing, and a listed net weight of 1.9 kg. URA changes the inner metal surface rather than adding a conventional separate non-stick coating. This feature belongs to our URA pieces, not every Masterpiece pan. Good cooking technique still matters. For larger portions, our 28 cm, 3.8 L URA frying pan with lid has two handles and the induction-compatible Accuthermal base. At a listed 2.58 kg net weight, check it suits your lifting comfort and hob zone. Both pans are listed as oven- and dishwasher-suitable, but remove knobs or Thermocontrol parts as required: accessories can have different limits. Explore our low-heat cooking guide for more on gentle finishing. EXPLORE THE ZEPTER 24CM INDUCTION FRYING PAN Which would we buy first for an NZ kitchen? If you cook most nights We would start with a quality induction-compatible stainless steel frying pan in a size that suits your usual portions. It gives you the freedom to sauté vegetables, brown meat, make sauces and finish food gently without switching pans. A good lid makes that versatility even more useful. If you mainly love a long, steady sear Keep cast iron in the picture. A well-seasoned skillet is excellent for steak and other foods that benefit from sustained heat. Enamelled cast iron can also be a lovely option for slower, saucier dishes. There is no need to give up a pan you already enjoy just because you have moved to induction. If you want one really useful upgrade We recommend trying one well-chosen Masterpiece pan rather than buying a large set before you know what works for your kitchen. Choose the 24 cm URA pan if that suits the amount you cook, or look at the 28 cm version if you need more room for family meals. Remember that the listed pan diameter may not be the same as the base diameter. Match the actual base to your induction zone. If you are still checking whether another pan will work on your new hob, our induction hob cookware guide covers those basic checks. For a versatile long-term frying pan that works with induction and supports plenty of different meals, we would be confident starting with Zepter Masterpiece. Common questions Is cast iron better than stainless steel for searing on induction? Cast iron is excellent for searing because its substantial mass holds heat when cold ingredients go into the pan. It is especially appealing for steak and chops. A well-built stainless steel frying pan can also brown food beautifully, and we like its flexibility when you want to add a sauce or lower the heat afterwards. Can 316L stainless steel cookware work on induction? Yes, if the complete pan has an induction-compatible magnetic base. The 316L grade used in the cooking body is not enough to establish compatibility on its own. Our featured Masterpiece URA frying pans use an Accuthermal Compact Bottom that is specifically designed for induction, so you can enjoy the stainless steel construction on a suitable hob. Will cast iron scratch an induction cooktop? Cast iron can be used on many glass induction cooktops, but a rough or gritty base may leave marks if dragged across the surface. Keep the pan and glass clean, lower the skillet carefully and lift it rather than sliding. Check the hob maker's guidance, especially with heavy or textured cookware. Which is easier to clean, stainless steel or cast iron? For most everyday meals, we find stainless steel simpler because it does not need a seasoning layer. Let it cool, soften stuck food and wash with a suitable sponge. Bare cast iron needs prompt drying and occasional oiling to maintain its seasoning. Enamelled cast iron does not need seasoning, although its enamel needs gentle care. Do I need both stainless steel and cast iron cookware? Not necessarily. A good induction-compatible stainless steel frying pan can cover browning, vegetables, sauces and gentle finishing for many households. Start with the piece you will use most often. You can always add a cast iron skillet later if you regularly want its strong heat retention for searing or slow cooking. Choose cookware you will enjoy using every day Choose for the whole evening, not just the first sizzle. Cast iron excels at a lasting sear. For meals that move from browning to sauces and gentle cooking, our induction-compatible Masterpiece stainless steel pans are wonderfully practical. Start with the size you will reach for: our 24 cm URA frying pan with lid for smaller meals, or the 28 cm version when you want extra cooking room. Explore the collection and find the pan that makes you look forward to cooking on your new hob. SHOP ZEPTER MASTERPIECE COOKWARE References EECA: Induction cooktops Consumer NZ: Frying pan buying guide CHOICE: Cookware for induction cooking

Your stew is still firm when dinner should be nearly ready, and the cupboard is already full. An electric pressure cooker looks tempting, but where would it live? Do you need another appliance, or is there a way to get pressure cooking from the cookware you already use? Search for pressure cooker NZ options and you will find both stovetop and electric models. A stovetop cooker uses your hob, so you manage the heat. An electric model regulates heat with built-in controls, but needs bench or storage space. If you already own a compatible Zepter Masterpiece pot, we offer another option: the matching Syncro-Clik pressure lid, which lets that pot become part of a stovetop pressure-cooking system. What happens between putting the lid on and serving dinner? Pressure cooking can shorten a long simmer, but the time printed on a recipe is not always the time until dinner is served. First, the cooker gets up to pressure. With the correct lid locked in place and the required liquid inside, heat creates steam in the sealed vessel. The amount and starting temperature of the food affect how long this takes. Then the food cooks at pressure. A stovetop model needs its hob heat adjusted as instructed to reach and maintain the intended pressure. An electric model regulates its own heat. Finally, the pressure has to come down. Some recipes call for a natural release as the cooker cools; others allow a controlled manual or quick release. What is suitable depends on the food and the specific appliance. Starchy or foaming foods need particular care because rapid venting can send liquid towards the outlet. Look at the full time from heating to safely opening the lid, not just a headline cooking time. Would you rather use your hob or press a button? When the heat comes from your stovetop You put the suitable pressure-cooking vessel on a compatible hob, lock its dedicated lid and bring it up to operating pressure as directed. Once there, you adjust the hob heat according to the cooker's instructions and keep an eye on its pressure cues. We particularly like the idea of making more of cookware you already own. With a verified compatible Masterpiece pot, a correctly matched Syncro-Clik pressure lid can give you a new cooking method without adding a separate countertop cooker. When you are not pressure cooking, you can still use that pot with its regular lid. Have an induction hob? Check the actual pot base, the hob and the pressure-cooking instructions. A pressure lid does not make an incompatible pot induction-ready. Our guide to induction hob cookware explains what to look for. When the cooker has its own controls An electric pressure cooker sits on the bench. You select a programme, allow it to heat up, then follow the correct pressure-release instructions before opening it. It suits people who prefer buttons to adjusting a hob. Some multi-cookers have extra functions, depending on the model. Allow space for the appliance and think about cleaning its inner pot, lid and seals. Check New Zealand electrical suitability. Electric does not mean unattended. Both styles need care around hot surfaces and steam. The detail that often changes the answer If your kitchen has no suitable pressure-cooking pot, the choice may be between a complete stovetop system and a complete electric appliance. But if a Masterpiece pot you already use is on the compatible list, we would look at a Syncro-Clik lid before deciding to find space for another machine. What do bar and psi actually tell you? You will see pressure figures expressed in bar or psi. Both are units of pressure, not safety ratings. Specifications may describe normal operating pressure, maximum pressure, or pressure measured against the surrounding air rather than from a complete vacuum. You need that context before comparing numbers. Our Syncro-Clik technical specifications list a cooking pressure of approximately 1 bar and a maximum cooking pressure of 1.5 bar. They describe different limits. A higher number does not mean better food or faster dinner. What matters more is how the whole cooker works: its matching parts, reliable pressure indication, seals, valves and clear instructions. Correct equipment and handling matter more than the headline pressure number. What would we check for safety before cooking? Pressure cooking can be a comfortable part of home cooking when you respect the equipment. Before starting, make sure the pressure lid is designed for that exact vessel and locks securely. Check that the gasket sits correctly, is clean and is not damaged. Replace a damaged seal with the specified part. Look over the pressure regulator, steam outlet and any safety valves. They need to be clear of food residue. Learn how your pressure indicator and approved release mechanism work. Never block, modify or bypass a safety device. Pressure cooking requires the liquid and conditions specified in the pressure cooker's instructions. Respect both the minimum liquid requirement and the maximum fill level. Beans, grains and foods that foam or expand can need extra headroom. Low-heat cooking with a regular lid is different from pressure cooking. When releasing pressure, keep your hands and face out of the path of steam. Do not force a lid open while any pressure remains. If something seems wrong, stop heating and follow its troubleshooting instructions. Maintain and replace parts as instructed. For an electric cooker, also check the cord and plug, use a suitable New Zealand power supply and keep electrical parts away from water and the hob. Follow the appliance's placement instructions rather than treating it like a stovetop pot. One important distinction: cooking dinner under pressure is not the same as pressure canning food for shelf storage. Low-acid food canning needs a validated process and an explicitly suitable canner. Do not assume a regular pressure cooker or electric multi-cooker can do that job. Our Syncro-Clik: pressure cooking with the right Masterpiece pot Our Syncro-Clik is a purpose-built pressure lid for specified compatible Zepter Masterpiece pots. It is not a complete cooker, and it is not a lid you can fit to any stainless steel saucepan. You can keep using a compatible Masterpiece pot for everyday meals, then fit its matching Syncro-Clik lid when you want to pressure cook. There is no need to assume a separate electric appliance is the only way to add this method to your kitchen. The design includes a dedicated locking mechanism, a visible pressure indicator and pressure-control and safety-valve features. These work together with the correctly fitted pot and seal. Learn the lid's pressure cues and release instructions before cooking. Explore our 20 cm Syncro-Clik pressure lid if you have a pot that may be suitable. For larger cookware, take a look at the 24 cm Syncro-Clik pressure lid. The two lids are not interchangeable, and a stated diameter alone does not prove compatibility. Please confirm the exact pot model with our team if you are not certain, especially when considering the 24 cm version. EXPLORE OUR 20CM SYNCRO-CLIK PRESSURE LID Three questions we would ask before you buy What pot or cooker do you already have? Bring us the model number of your Masterpiece pot, not just a photograph or an estimated diameter. If it is confirmed as compatible, buying the matching lid is a very appealing way to build on cookware you already own. If you need both a pot and a pressure lid, compare the combined purchase with a complete electric cooker. Check exactly what is included: our Syncro-Clik listing is for the lid accessory, not a pot-and-lid set. What are you actually planning to cook? Think about a midweek stew, a smaller family meal or a larger batch of beans. The number of people at the table matters, but so does usable capacity once you allow for the cooker's fill limits. Foods that swell need room. Every cooker has its own rules about the amount of liquid and how full it can be. Also picture the washing up. Would you rather clean a familiar pot and its pressure lid, or an electric unit's removable bowl, lid and parts? The best choice is one you will be happy to use again. How do you want to cook on a busy day? If you enjoy managing heat on the hob and have the right cookware, stovetop pressure cooking may feel natural. If setting a programme appeals more, the electric option may suit you. Consider whether the hob will be free, where a benchtop cooker would sit, and where it would go after dinner. Which option would we point you towards? Already own a confirmed compatible Masterpiece pot? We would give the matching Syncro-Clik lid serious consideration. You keep the pot you know and gain the option of pressure cooking with the correct dedicated lid. This is why compatibility is worth checking before buying another appliance. Starting from scratch and drawn to premium stovetop cookware? Explore our Masterpiece cookware collection. Look for a pot that suits your everyday meals, then confirm which pressure lid, if any, is approved for that exact model. Compare the cost of the pot and lid together before deciding. Prefer a separate appliance with automated controls? A suitable electric multi-cooker may be the better match, especially if you value its specific programmes. We want you to choose what suits your kitchen. FAQs Is a stovetop pressure cooker better than an electric one? Neither is better for everyone. Stovetop cooking gives you direct hob control, while electric models regulate heat with their own controls. If you already own a compatible Masterpiece pot, a matching Syncro-Clik lid is another option worth considering. Are modern stovetop pressure cookers safe? Modern stovetop pressure cookers have safety features such as locking lids, pressure indicators and valves. Safe use still depends on correct parts, clean seals and outlets, suitable filling levels and following the specific instructions. Never force open a pressurised lid. What pressure does a pressure cooker normally use? There is no single pressure for every cooker. Specifications use bar or psi and may describe operating or maximum pressure. Our Syncro-Clik technical information lists approximately 1 bar cooking pressure and 1.5 bar maximum cooking pressure. Can I use a Zepter Syncro-Clik lid on any stainless steel pot? No. Our Syncro-Clik lids are made for specified Zepter Masterpiece pots. The 20 cm and 24 cm versions are different products, and diameter alone cannot confirm a fit. Ask us to check your exact pot model before ordering. Can a stovetop pressure cooker work on an induction hob? Yes, if the pressure-cooking vessel has an induction-compatible base and the cooker is approved for that hob. Check the actual pot and your hob instructions. A compatible pressure lid on its own does not make a pot suitable for induction. Does pressure cooking always make dinner faster? Not always. Pressure cooking can shorten the cooking stage for suitable foods, but you also need to allow time to build pressure and release it safely. The overall saving depends on the recipe, quantity and cooker. What should I check before buying a pressure cooker in NZ? Check the complete equipment you are buying, pot or lid compatibility, usable capacity, safety features, release instructions and cleaning needs. For electric models, check New Zealand electrical suitability. If considering our Syncro-Clik lid, confirm your Masterpiece pot model with us first. Find the right pressure-cooking option for your kitchen If you came looking for a pressure cooker NZ households can use with confidence, you do not have to start by buying another appliance. A Masterpiece pot that is confirmed as compatible, paired with the correct Syncro-Clik lid, is a practical and appealing way to add pressure cooking to cookware you already know. You can revisit our 20 cm Syncro-Clik lid or 24 cm Syncro-Clik lid when you know which model fits. Not sure? Tell us your pot's model number and size. We will help you check the right option before you order. ASK US WHICH SYNCRO-CLIK LID FITS YOUR POT References Consumer NZ: Slow cooker and multi-cooker buying guide Consumer NZ: Tips for using your slow or multi-cooker WorkSafe New Zealand: Electrical equipment and appliances Instant Pot: Pressure cooking and release FAQs National Center for Home Food Preservation: Canning in electric multi-cookers National Center for Home Food Preservation: Canning in pressure cookers

Two pots can hold almost the same amount and still feel completely different once dinner gets moving. One gives you room to soften onions, spread out chicken pieces, stir a risotto and then add enough liquid to finish gently. Another feels crowded the moment the spoon goes in. That is why a casserole pot is worth choosing by shape, not litres alone. For anyone comparing a casserole pot NZ option, the useful combination is a broad working base, moderate walls that keep a mixed meal contained, and a fitted lid that lets you move from active cooking into a steadier covered finish. We like this format because it sits comfortably between several everyday jobs. You can start a sauce, brown ingredients, build a curry or stew, cook grains, simmer a one-pot meal and bring the lid into play without changing vessels. That versatility is also why casserole shapes are an important part of our MasterPiece Cookware collection. Choosing a casserole pot NZ cooks can work with starts at the base The base is where the casserole earns much of its usefulness. A wider working surface gives you easier access to the ingredients, especially at the start of a meal when you are softening vegetables, warming spices, beginning a sauce or arranging pieces of food so they are not piled on top of one another. That room matters for browning too. When ingredients can make good contact with the cooking surface, you have more control over colour and texture before adding stock, tomatoes, coconut milk or another cooking liquid. You are not trying to turn the casserole into a frying pan. You are simply using the base well before the meal becomes wetter and more contained. The same easy access helps with foods that need regular movement. Risotto needs stirring. Curry needs space for the spoon to travel through the sauce without ingredients climbing over the rim. A bolognese or braise often begins with several ingredients added in stages. A useful casserole base gives those early steps room to happen naturally. What the walls change Once liquid, vegetables, grains or larger pieces of food go in, wall height starts to matter. A casserole typically gives you enough height to contain a mixed meal without making the pot feel deep and awkward to work in. Moderate walls are especially pleasant when you want to stir from the bottom, turn pieces over or scrape around the sides. You can see what is happening without reaching down into a very tall vessel, yet there is still enough containment for a simmering curry, tomato sauce, risotto, stew or generous vegetable dish. This is one reason a stainless steel casserole pot NZ cooks can use regularly often feels more versatile than its capacity number suggests. The litre figure tells you how much the pot can hold. The proportions tell you how comfortably you can actually cook in it. Why a casserole pot with lid changes the way you cook The lid is not just there for storage or serving. It changes what happens inside the pot. Once the first stage of cooking is done and moisture is present, a fitted lid helps contain heat and steam. That makes it easier to move from active browning or sautéing into gentler covered cooking. Sauces can simmer more steadily, grains can cook with less evaporation, and stews can spend more time cooking in a contained environment rather than constantly losing moisture to the room. With MasterPiece, this lid-on stage is part of the way we think about controlled cooking. The aim is not to keep the hob turned up simply because the meal is covered. Once the contents are active, lower heat can often maintain the cooking process more calmly. If you want the detailed technique, our low-heat cooking guide for MasterPiece cookware goes deeper into how to manage heat without repeatedly lifting the lid. A quick safety note: gentler heat is still cooking, not a shortcut around food safety. Poultry, minced meat, seafood and reheated foods need to be cooked or reheated thoroughly. New Zealand Food Safety recommends checking safe cooking temperatures where appropriate and reheating leftovers until piping hot. What the base, walls and lid are doing together in our MasterPiece casserole Our MasterPiece casserole takes the shape advantages above and supports them with construction designed for controlled everyday cooking. The current 4L/24cm and 5L/28cm casseroles we offer are Made in Italy and use AISI 316L-304 steel. We choose this kind of robust stainless steel construction because a hard-working casserole should be something you can brown in, simmer in, stir in and keep reaching for over years of cooking. Underneath, the Accuthermal Compact Bottom uses a three-layer construction designed to take in, spread and hold heat through the base. That matters because the wide working surface is only useful if you can manage heat across it with confidence. Once the meal has come up to temperature, the substantial base also works with lower hob settings for steadier cooking. At the top, the fitted lid and pot edge support our Closed Circle concept. Steam rises, meets the cooler lid, condenses and returns to the food. In practical kitchen terms, that means the lid becomes part of moisture management rather than an afterthought. It helps you keep a covered dish contained while you reduce the heat and let the meal continue cooking. Both the current 4L/24cm MasterPiece casserole and 5L/28cm MasterPiece casserole are supplied with Analog Thermocontrol. We like having that extra heat cue on a covered pot because it helps you pay attention to temperature without constantly lifting the lid. If you want to see how these features fit across the wider range, our MasterPiece cookware overview explains the core system. EXPLORE THE 4L MASTERPIECE CASSEROLE How the casserole idea changes as capacity grows A smaller casserole feels nimble. There is less distance across the pot, it is easy to bring to the table, and it can suit sauces, grains, vegetables, smaller curries or meals where you want the benefits of a lid without a large footprint. Move up in size and the experience changes as well as the capacity. Our 4L/24cm casserole gives you a 24cm diameter and a 9.7cm pot height. It is broad enough to give ingredients useful working room while still feeling compact enough for many everyday meals. The 5L/28cm casserole is wider at 28cm and listed at 9cm high. That extra width can be useful when you want more ingredients spread across the base, a larger batch of curry or risotto, or more room to turn and stir before the lid goes on. The point is not that one capacity belongs to one household size. It is that the shape changes how the available litres feel while you are cooking. The wider MasterPiece casserole and cookware range lets you choose around the amount of food you normally make and the space you like to have around it. If you often wish your spoon had more room to move, width can matter just as much as another litre on the label. When another cookware shape makes more sense A casserole is versatile, but it does not need to do every kitchen job. If your main task is boiling a large volume of pasta, making stock, cooking a big pot of soup or preparing a substantial batch, a taller pot can give you more vertical capacity and useful headroom. Our stock pot size guide looks at those larger-volume jobs in more detail. If exposed surface area is the priority and you do not need a covered finish, an open frying pan may be the more natural tool. Think quick sautéing, fast evaporation or cooking where access to the whole surface matters more than containment. And if you are making a small sauce, porridge or another modest quantity where a single long handle feels convenient, a saucepan may be easier to lift and pour from. The casserole makes the strongest case when you want a broad base, enough wall height for a mixed meal and a lid that lets the same pot move into covered cooking. Why this shape earns a place in an everyday kitchen Base area, wall height and the lid are simple details, but together they explain why the casserole format is so useful. The base gives you working room. The walls keep the meal contained without making it awkward to stir. The lid gives you control over heat and moisture when the cooking moves into a gentler stage. That is exactly why we keep casseroles in our MasterPiece range. They suit the kind of cooking many of us actually do: start with ingredients in the base, build flavour, add moisture, cover, lower the heat and let the dish come together in one substantial piece of cookware. If that sounds like the way you cook, explore the Zepter MasterPiece Cookware collection and compare the casserole formats with the pots and pans you already use most. SHOP ZEPTER MASTERPIECE COOKWARE Common questions about casserole pots What is a casserole pot used for? A casserole pot is used for meals that benefit from a broad cooking surface, enough wall height to contain ingredients and a lid for covered cooking. Common casserole pot uses include curries, stews, risotto, pasta sauces, grains, vegetables, braises and one-pot meals that may begin with browning before liquid is added. What is the difference between a casserole pot and a stock pot? A casserole pot is generally wider and lower, giving you easier access to the cooking surface for browning, stirring and arranging ingredients. A stock pot is typically taller and is better suited to large volumes of pasta water, stock, soup and batch cooking where vertical capacity and headroom matter more. What is the difference between a casserole pot and a saucepan? In everyday cookware terms, a saucepan is usually smaller, narrower and fitted with one long handle, which makes it convenient for sauces, grains and smaller quantities. A casserole is usually broader with two side handles and a lid, giving you more working surface for mixed meals and covered cooking. Can a casserole pot go in the oven? Oven suitability depends on the exact casserole and every part attached to it. The current 4L/24cm and 5L/28cm MasterPiece casseroles are listed as suitable for oven use, but their Thermocontrol must not go into the oven. Check the instructions for your exact piece and remove any oven-incompatible components before transferring it. Is stainless steel good for a casserole pot? Yes, stainless steel is a strong material for a casserole pot because it is durable, versatile and well suited to browning, simmering and covered cooking. Performance also depends on the base construction and heat technique. Our current 4L/24cm and 5L/28cm MasterPiece casseroles use AISI 316L-304 steel with an Accuthermal Compact Bottom. What size casserole pot suits family meals? There is no single family size that works for everyone. Choose enough capacity for the amount you normally cook, then look at width and stirring room as well as litres. A 4L/24cm casserole gives a more compact footprint, while a 5L/28cm format gives you more width and capacity for larger mixed meals. Can you brown food in a casserole pot? Yes. A broad casserole base can work well for browning vegetables, meat or other ingredients before you add liquid. Use controlled heat, avoid overcrowding the surface and give food time to develop colour before stirring or turning it. Why does a casserole pot have a lid? The lid helps contain heat and moisture, which is useful when a dish moves from active cooking into a gentler simmer or braise. A fitted lid can reduce evaporation and help keep the cooking environment steady while sauces, grains, stews and other covered dishes finish. References Zepter Kitchen NZ: 4L/24cm MasterPiece casserole Zepter Kitchen NZ: 5L/28cm MasterPiece casserole Zepter Kitchen NZ: MasterPiece cookware technology New Zealand Food Safety: safe food preparation, cooking and storage at home

You know the moment. The pot looked enormous when it was sitting empty on the bench, then the pasta went in, the water rose, you added one more ingredient, and suddenly the rim felt much too close. We hear the same thing with soup and batch meals. A pot can sound large on paper, but cooking space disappears quickly once food, liquid, stirring and bubbling all need room. For many home kitchens choosing a genuinely large pot, around 7L to 9L is a practical middle zone for pasta, soup, stock and batch-style family cooking. A 12L pot makes more sense when larger batches, entertaining or high-volume cooking happen regularly. The best size still depends on how much food you normally make, how much headroom the meal needs, hob fit, storage and whether the full pot is comfortable to handle. Why the litre number is not the whole story A pot's stated capacity tells you how much it can hold, not how much room you will enjoy while cooking in it. In real use, you rarely want food or liquid sitting right at the brim. Boiling water rises and moves. Pasta needs space to circulate. Soup needs room for vegetables, meat, grains or legumes as well as liquid. A batch of chilli or curry needs enough space for stirring without pushing food over the edge. That spare space is headroom. There is no single percentage that works for every meal. A quiet stock can sit higher than a pot of foaming pasta, while a thick stew may need extra stirring room. The useful question is not simply how many litres the pot holds. It is how much comfortable working room you have once dinner is actually inside it. What are you actually filling the pot with? Pasta and boiling water Pasta can make a surprisingly big pot feel small. You need the pasta itself, enough water for it to move, and space above the water so a lively boil does not become a spill. Long pasta can be especially awkward at the start before it softens into the water. If pasta is one of the main reasons you are moving up from a standard saucepan, a 7L or 9L stock pot can feel much more forgiving than simply choosing a slightly larger everyday pot. Soup, broth or stock Soup starts with ingredients that already take up space before the liquid goes in. Stock can be even more demanding because bones, vegetables, herbs and water all compete for room. Then you still want enough space to stir, skim or ladle safely. This is where a large soup pot earns its keep. The goal is not to fill every last centimetre. It is to have enough room that you can cook without watching the rim every time you stir. Extra portions for later Batch cooking changes the size question quickly. Doubling a curry, bolognese, chilli or lentil dish can turn a comfortable pot into a crowded one, even when the recipe does not look especially bulky at first. If you regularly cook dinner plus tomorrow's lunch, freezer portions or food for a busy week, moving from 7L toward 9L can give you useful breathing room without automatically jumping to the largest pot in the cupboard. Guests and bigger family meals Cooking for a gathering is different from cooking a normal weeknight meal. Potatoes for a crowd, a large soup, seafood, a generous curry or a big pasta meal can use capacity very quickly. If those meals happen often, a 12L large cooking pot can make sense. If they happen twice a year, the biggest option may spend more time taking up cupboard space than helping at the hob. Where 7L to 12L starts to make sense When you are choosing a stock pot for a New Zealand kitchen, litres and shape should be considered together. Our MasterPiece Cookware range gives you several large-pot sizes, and the differences are useful because they show why capacity alone never tells the full story. 7L: an entry point into genuinely large-pot cooking Our 7L MasterPiece Pot is 24cm in diameter and 16.5cm high. It is a strong place to start when your normal pot is regularly too small but you still want something manageable for frequent home cooking. We list it for pasta, soups, vegetables, curries and other larger-quantity meals, so it suits the exact jobs that usually trigger a move into a bigger pot. For many families, 7L gives you a noticeable jump in working room without making every meal feel like catering. 7.5L: when a wider footprint suits the job The 7.5L MasterPiece Pot is 28cm in diameter. That half-litre difference from 7L is small, but the footprint is not. A wider pot can feel different on the hob and in the cupboard. It may give you more surface area for spreading ingredients, but it also asks more from your largest hob zone and leaves less room beside it. This is a good reminder that stock pot size is about shape as well as litres. 9L: more volume without moving to 12L Our 9L MasterPiece Pot keeps the 24cm diameter and increases the height to 21cm. If you like the footprint of a 24cm pot but regularly want more capacity, that extra height can be useful. We list the 9L for pasta, soups, chilli, curries, potatoes, legumes and similar larger cooking jobs. It is a particularly sensible option for people who batch cook often or keep finding that 7L is just a little tight, but who do not need a 12L pot. 12L: for people who genuinely cook big The 12L MasterPiece Pot is 28cm in diameter and 20.7cm high. This is substantial capacity, and that is exactly the point. It makes the most sense when you regularly cook larger batches, feed more people, prepare food for gatherings or simply know that extra headroom gets used in your kitchen. If your biggest meals are occasional, 9L may be easier to live with day to day. EXPLORE ZEPTER MASTERPIECE COOKWARE Picture the pot when it is actually full An empty 12L pot can look perfectly reasonable. A 12L pot with several litres of water, food and a lid is a different object altogether. Before choosing the biggest size, picture yourself moving it from sink to hob. Will you be comfortable lifting it when it is loaded? If you are draining pasta, can you do that safely, or would you rather ladle or scoop food out instead? Then look at your hob. A 28cm pot needs a large enough cooking zone to sit well, and it may crowd neighbouring cookware. If dinner often uses two or three pans at once, that matters more than it does when you are only simmering one stock pot. Storage matters too. Check the cupboard shelf, the height under the next shelf and the sink space you have for washing. A large stainless steel stock pot is most useful when you can reach for it without rearranging half the kitchen. The final question is frequency. If you cook that volume every week, the larger size can feel like a relief. If you only need it once or twice a year, a slightly smaller pot may be the one you actually enjoy using. Why a big pot asks more from its base and lid Once several litres of food or liquid are in the pot, construction becomes easier to notice. A large pot needs a stable base, controlled heat and a lid that works with the way you cook. Small annoyances become bigger when you are simmering a full batch for longer. Our large MasterPiece pots use AISI 316L-304 steel and are made in Italy. On the 7L MasterPiece Pot, we use the Accuthermal Compact Bottom, designed to support stable heat through the base. That matters in a large pot because you want heat to be controlled across the cooking surface rather than constantly chasing the hob setting. The 7L pot also uses our Zepter lid and pot-edge system. With lidded cooking, a well-seated lid helps you keep heat and moisture working inside the pot instead of repeatedly lifting the lid to check what is happening. An Analog Thermocontrol is included with the 7L pot, giving you another cue for heat control while cooking. If you want to get more comfortable with gentler heat and lid-on cooking, our low-heat cooking guide shows how to read steam, sound and heat rather than simply turning the hob up. We also think durability matters more when you are buying a large pot you expect to keep using for years. Current large MasterPiece pot information includes an at least 30-year warranty for covered defects involving Zepter metal, with separate warranty terms applying to non-metal components. You can read more about the materials, Closed Circle system and Thermocontrol on our MasterPiece technology page. So which size would we choose? If your current pot only feels too small when you cook pasta, soup or a bigger family meal, 7L is a very sensible place to begin. It gives you genuinely useful extra space without automatically committing you to the footprint and loaded weight of a 12L pot. If you batch cook often, make large soups or regularly wish the 7L had more headroom, 9L is the size we would look at next. It keeps a 24cm diameter while adding height and capacity. If you prefer a broader 28cm footprint, the 7.5L gives you that shape without moving into the largest capacity. And if large gatherings, very big batches or high-volume cooking are normal in your home, 12L is the option designed for that kind of job. The best stock pot for your kitchen is not simply the biggest one you can buy. It is the one that gives your food enough room while still feeling comfortable on your hob, in your hands and in your cupboard. Common questions about stock pot size What size stock pot do I need? For many home kitchens, 7L to 9L is a practical range for pasta, soup, stock and batch-style family cooking. Choose closer to 7L if you want easier everyday handling, closer to 9L if you batch cook often, and consider 12L when high-volume cooking is a regular part of your week. Is 7L big enough for a family? For many families, yes. A 7L pot gives useful room for pasta, soup, curries, vegetables and larger meals, but the right fit depends on how many people you feed and whether you usually cook extra portions for later. Is a 9L stock pot too big for everyday cooking? Not if you regularly cook large meals or extra portions. A 9L pot can still be practical for everyday use, especially when its footprint suits your hob and you are comfortable lifting, washing and storing it. When does a 12L stock pot make sense? A 12L stock pot makes sense when you regularly cook large batches, feed more people, entertain often or want substantial headroom for high-volume meals. If that kind of cooking is rare, a 7L or 9L pot may be easier to live with. How much headroom should I leave in a stock pot? Leave enough space for the food to move, for you to stir safely and for boiling or simmering to stay under control. There is no single percentage for every recipe, so allow more headroom for foaming pasta or vigorous boiling than for a quiet stock. Is a stock pot good for pasta and soup? Yes. A stock pot is useful for pasta and soup because the extra height and capacity give water, ingredients and stirring more room. The key is choosing a size that gives you working space without becoming awkward to lift or drain. What is the difference between a stock pot and a Dutch oven? A stock pot is usually taller and designed around generous liquid capacity for jobs such as pasta, soup, broth and stock. A Dutch oven is typically heavier and often broader for braising, roasting and slower oven-to-hob cooking, although both can handle many of the same meals. Does stock pot diameter matter as much as litres? Yes, because diameter changes how the pot fits your hob, how much surface area you have and how much room remains for neighbouring cookware. Two pots with similar capacity can feel very different if one is taller and narrower while the other is wider. What should I check before buying a large stock pot for induction or gas? Check that the exact pot is suitable for your cooktop, then match its base diameter to a suitable hob zone or burner. On gas, keep the flame under the base rather than licking up the sides; on induction, confirm compatibility for the exact model and make sure the base sits flat and securely on the zone. Ready to choose your larger pot? If you are replacing a pot that is constantly too crowded, start with the meals that cause the problem. For most homes looking for a genuinely large pot, 7L to 9L is the useful middle ground. Move to 12L when you already know that bigger batches are part of how you cook, not just an occasional possibility. Explore the MasterPiece range and compare the shape, capacity and footprint that will feel right in your kitchen. SHOP ZEPTER MASTERPIECE COOKWARE References Zepter MasterPiece cookware technology 7L MasterPiece Pot specifications 9L MasterPiece Pot specifications 12L MasterPiece Pot specifications Low-heat cooking with MasterPiece EECA guidance on induction cooktops