Stainless steel (uncoated)
Works on all types of hobs, also inductionThis chef-loved material has a learning curve, as you need temperature control to keep food from sticking. If you’re a beginner, non-stick cookware is recommended. For a more luxurious look and top notch performance, choose copper lined stainless steel cookware.
Pros
- Versatile and durable
- Heats up fairly quickly/retains heat well
- Dishwasher safe
- Oven safe (depending on handle)
- Works on all types of hobs, also induction
Cons
- Requires heat control skills to keep food from sticking
- Harder to clean than non-stick
Maintenance
The most important thing is to let the cookware cool before rinsing, since quick changes in temperature could cause it to warp. Most cookware made of stainless steel can go in the dishwasher, but some chefs prefer handwashing. If food’s stuck, mix detergent or vinegar with water and let it boil for a few minutes. If necessary, use steel wool to finish the job. Kitchen utensils made of silicone, wood, nylon, or stainless steel are safe to use.
Aluminium
An efficient heat conductor, aluminum cookware ensures even cooking results. IKEA aluminium pots and pans have a non-stick coating, which make them suitable for cooking acidic foods.
Pros
- Lightweight and affordable
- Heats up quickly/distributes heat well
- Induction compatible — IKEA aluminium pans have a bottom made of magnetic material
Cons
- Doesn’t retain heat particularly well, so less good for slow-cooking dishes
- Should not be over-heated when warmed up
- Not dishwasher safe
- A soft metal, so it can scratch and dent
Maintenance
After every use: Let the cookware cool off and wash by hand. Use non-sharp utensils made of plastic, wood, or silicone. Avoid metal utensils or anything which might scratch or damage the non-stick coating.
Non-stick
Non-stick cookware can be a good choice for all chefs, though it’s especially suitable for beginners. It’s easy to clean, perfect for preparing delicate foods like eggs or fish, and you can cook with little or no fat.
IKEA cookware with a silica material called Sol-gel ceramic keeps its nice appearance for a long time with proper care and usage. This durable coating has excellent non-stick ability without the use of PTFE or other PFAS.
Maintenance of IKEA non-stick cookware
- Don’t exceed the recommended temperature of 250°C/482°F
- Avoid metal utensils that could scratch the coating
- After cooking, let it cool and handwash it with warm water and a soft sponge
Carbon steel
Carbon steel cookware is as durable as cast iron but thinner.
Pros
- A non-stick all-in-one pan once correctly seasoned
- Distributes heat evenly/holds it for long
- Lighter than cast iron
- Works on all types of hobs, including induction
- Non-stick ability improves with use, if properly maintained
- Oven-safe
Cons
- Must be seasoned from time to time
- Must be washed by hand
- Doesn’t work for acidic foods
Maintenance
To create a non-stick surface, coat the cookware with a neutral-flavoured oil and season it in a pre-heated oven (200°C/392°F for 40 minutes) or on the stove (medium heat for approx. 10 minutes) and repeat this twice. Let cool and wipe off excess oil. Re-season it from time to time. After every use: Let it cool before rinsing. Clean it by hand using dish soap and scrubbing it, or use salt or a chain mail scrubber, and dry it completely to prevent rusting. Works with wooden, silicone, nylon or stainless steel utensils.
See all carbon steel cookware
Cast iron/enamelled cast iron
Cast iron is durable but requires maintenance and isn’t suitable for cooking acidic foods, unless enamelled. IKEA pans are cast iron for best frying performance, while the pots are enamelled so that you can stew acidic foods.
Pros
- Durable and long-lasting
- Distributes high heat evenly/retains it
- Stylish for serving
- Works on any hob, also induction
- Oven safe
Cons
- Not suitable for acidic foods (if not enamelled)
- Requires seasoning (if not enamelled)
- Heavy to handle
- Works on any hob, also induction
- Must be washed by hand
Maintenance
Create a non-stick surface by seasoning cast iron pans before use. Coat it with a neutral-flavoured oil and heat it to 150°C/ 302°F for at least an hour. Let cool and wipe off excess oil. Re-season from time to time. After every use: Let the cookware cool before rinsing. Clean it by hand with a small amount of dish soap — some prefer salt or a chain mail scrubber. Dry completely to prevent rusting. Utensils of any material is suitable, but avoid metal in enamelled cookware.
