shape&size
A casserole, stew pan and stockpot generally have two handles, one on either side, where as a saucepan or frying pan has one long handle. Skillets with short handles can go from stovetop to the oven with ease. When considering the ideal pan, it's important to consider what you will use it for - form always follows function, ie a stockpot is tall to hold vast quantities for stocks and soups, while limiting the amount of evaporation during simmering; a preservingpan (or jampan) has a large capacity but is wider at the top with curved sides to maximise evaporation.

All pans should have thick heavy bases to absorb and then radiate heat evenly and prevent "hot spots" and buckling. The best tins are heavy gauge to prevent buckling, and fitted with either strong rivetted handles or recessed handles to maximise oven space.

materials
After you decide on the shape, consider the composition of the pan. No single metal is ideal for all your cooking needs.

Aluminium is lighter in weight and an excellent conductor of heat. Aluminium is ideal for roasting and deglazing. However, when cooking foods with wine, vinegars or lemons, it can react with acids discoloring and altering the flavour of the food.
The Bay Tree recommends its use for roasting pans, baking and cookie sheets.

Ceramic is unsurpassed for baking pizzas and flat breads, as it transfers a steady even high heat and ensures a crisp crust. Glass is non-reactive with acidic foods. It's transparency is also of benefit. Both are suitable for use in a microwave oven.

Copper is the best cookware for conducting heat. It comes in many gauges - the lightest weights used mainly for serving or presentation. Copper reacts with acidic foods so many are lined with tin or stainless steel. We recommend stainless steel lining for maximum durability rather than tin which can buckle on high heat. Stainless steel lined copper pans are non reactive (will not flavour or discolour food), clean well and need never be replaced. Specialist pans such as zabaglione, sugar and preserving pans are never lined as sugar does not react adversely with copper. Re-tinning is available at the Bay Tree and should be done when the tin has worn so thin that the copper shows through. Tin linings do scratch and care must be taken with metal utensils used in a very hot pan.
The Bay Tree recommends copper for saucepans, fry pans, sauté pans, gratin pans, crepe pans and tarte tatin pans.

Enameled cast iron is simply cast iron on which a coating of glass has been added. It is exceedingly strong and the enameled surface prevents it reacting with acidic foods. It is slow to heat, however once hot, it retains and conveys heat evenly and is ideal for long slow roasting, braising and terrines and stovetop grilling.
The Bay Tree recommends it for casseroles, roasting pans, skillets and grill pans.

Non stick coatings can be applied to any metals. It releases foods easily, cleans with the wipe of a cloth and is ideal for cooks who prefer low fat cooking. It is superb for egg and fish cooking.
The Bay Tree recommends it for crepe, fish and omelette pans.

Mild carbon steel/black steel is lighter than cast iron and faster to absorb and conduct heat. It must be seasoned well before initial use. Cover the inside with oil then heat over medium heat until the oil starts to colour the metal surface. Cool and wipe excess oil away, wash and dry well. Many chefs prefer plain steel pans for making omelettes & pancakes as once the pan is seasoned it is virtually non-stick. They can be used on any stove.
The Bay Tree recommends it for frying pans, crepe pans, omelette pans, blini pans, paella pans and woks.

Porcelain is oven proof, non-porous, non-reactive and conducts heat evenly. It retains it to keep the content of the dish warm at the table. Its also ideal for table service and microwave cooking.
The Bay Tree recommends its use for soufflés, gratins, lasagne, baking and pie dishes and galantines.

Stainless steel, in its pure form, is a poor conductor of heat. However, when combined with a thick sandwiched base of aluminium or copper it maximizes its heat conductivity. It will not chip, pit or rust and is easy to clean. Make sure the lids fit snugly, the handles are comfortable and stay cool, and the pan feels balanced. Rolled rims allow for continuous drip free pouring. Our stainless steel pans go on all stovetops from gas, ceramic, glass or the new induction tops, to the oven and, finally, the dishwasher.
Stainless steel is ideal for saucepans, fry pans, sauté pans, stockpots, pasta pots, fish kettles, water kettles, preserving pans and woks.

The Bay Tree recommends the Demeyere brand from Belgium. It meets all the above criteria and, with the Silvinox easy clean matt finish surface, is the ideal general-purpose cookware today. This range exudes quality. After ten years use, a pan of this quality will still look as a good as new.

The Bay Tree's range of specialty cookware from around the world includes Moroccan tagines and couscousiers, Scandinavian cast iron moulds, French soufflés & gratin dishes & crepe pans, and Spanish paella pans.

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