Choosing a pot set: stainless steel, non-stick or cast iron
By Binuns · Published 22 September 2026
A pot set is one of the few kitchen purchases that can genuinely last a lifetime — or need replacing in two years. The difference is almost never the brand name on the box. It is the material, the thickness of the base, and whether the sizes match how you cook.
Stainless steel: the default for good reason
Stainless steel does not react with food, takes high heat, goes in the oven and the dishwasher, and cannot be scratched into uselessness. It is the material to buy if you want one set for everything. The thing to check is the base: a thick, layered base (steel around an aluminium or copper core) spreads heat evenly and is what separates a set that browns food from one that burns it in the middle.
The trade-off is that food sticks if the pan is not hot enough or the oil goes in too early. That is technique, not a defect, and it is learned in a week.
Non-stick: convenient, not permanent
Non-stick is the right choice for eggs, pancakes and anyone who wants the easiest clean-up. It is the wrong choice for a full set. The coating wears — faster with metal utensils, high heat and the dishwasher — and once it does, the pan is finished. Buy one or two non-stick frying pans and treat them as consumables; buy the pots in steel or cast iron.
Cast iron: the heaviest and the longest-lived
Enamelled cast iron holds heat like nothing else, which is why it makes the best stews, braises and bread. It is heavy, it heats slowly, and a good piece costs more than a whole steel set. Most kitchens do not need a cast iron set — they need one large casserole pot, used constantly, that outlives its owner. Brands that guarantee their cast iron for life are worth the premium precisely because the guarantee is meaningful.
Which sizes you actually need
Sets are sold by piece count, which counts lids. Ignore that and count vessels. A household of two to four cooks almost everything in five things:
- A 1.5–2 litre saucepan for sauces, eggs and rice
- A 3–4 litre saucepan for pasta water, soups and vegetables
- A 5–6 litre stock pot or casserole for stews, stock and batch cooking
- A 24–28 cm frying pan (this is the one that can be non-stick)
- A 28–30 cm sauté pan or wok for anything you toss
What to check before you buy
- Base thickness and construction — layered bases heat evenly
- Induction compatibility if you have, or might have, an induction hob
- Oven-safe temperature for the handles and lids, not just the pot
- Riveted handles over spot-welded ones
- Whether the lid seals — a loose lid loses the moisture a stew needs
- The guarantee, and whether the brand honours it locally
Frequently asked questions
- Is a more expensive pot set always better?
- No. Price tracks brand and finish as much as performance. A mid-priced stainless steel set with a thick layered base will outperform an expensive thin one. Cast iron is the exception — there, price usually reflects the casting and the enamel quality.
- Can I use stainless steel on an induction hob?
- Most modern stainless steel cookware is induction-ready, but not all. Check for the induction symbol or test with a magnet on the base: if it sticks firmly, it works.
- Do I need a whole cast iron set?
- Almost never. One large enamelled casserole pot covers what cast iron does best. Buy the rest in stainless steel.