The pots and pans for perfect home cooking, trusted by Aussie chefs
Updated
If you’ve ever wondered what top chefs and cooks use to whip up anything from simple dishes to family feasts when they’re at home, then we have some stellar insight for you.
We’ve asked some of the best chefs in the business to see which cast iron pots, stainless steels pans, and more, they would recommend for home cooking, and why.
NOTE: Prices are accurate at time of publishing.
Matias Cilloniz, Executive Chef at RAFI
The pick: Made In Stainless Clad Frying Pan, 20cm
Made In Stainless Clad Frying Pan, 20cm Made In
Why do you love it?
“It’s the one I reach for every day. Lifetime warranty, no forever chemicals, and it moves effortlessly between induction, gas and the oven. It handles everything from fried eggs to steak, fish and sautéed veg. The golden handle... honestly? I wanted it because it’s beautiful. I like pretty things in my life.”
Tips on how to use it?
“The trick is heating it properly before the fat goes in, then nothing sticks.”
The pick: Le Creuset Cast Iron Pot
Le Creuset Cast Iron Pot Le Creuset
Why do you love it?
“For a slow, live-fire piece I have a Le Creuset Cast Iron Pot now. I cook a lot over fire, from the Peruvian Amazon at Gocta Natura Reserve to RAFI in Sydney. A cast-iron pot holds its temperature and travels well.”
Tips on how to use it?
“You can bury it in coals on a grill or campfire, place it in a wood-fired or pizza oven, braise on the stovetop, or bake bread in it. It’ll take you from chickpeas to lamb shoulder with ease.” These are two pieces that, if looked after, will last a lifetime.
Damian Heads, Group Head Chef at Watsons Bay Hotel
The pick: Staub Cast Iron Round Cocotte
Staub Cast Iron Round Cocotte Staub
Why do you love it?
“For my family of four, it holds enough to batch-cook plenty of meals with leftovers. I’ve had other brands, but although this one is expensive, it’s worth it if you look after it. My pot is 8 years old and still looks like new. The Basil Green colour also looks great on display on the shelf.”
Tips on how to use it?
“With the cost of energy these days, this pot retains its heat so well that you can turn the stove off about 20 minutes before the cooking time is up, and the food will continue cooking.”
Jason Roberson, Executive Chef at The Oriana and Kingsleys Woolloomooloo
The pick: Le Creuset Cast Iron Round Casserole
Le Creuset Cast Iron Round Casserole Le Creuset
Why do you love it?
“I love the Le Creuset cast iron round casserole (red) with lid – I’ve had mine for 15 years and use it for so many different dishes. It’s one of my most-used pieces of cookware and has lasted incredibly well.”
The pick: Made in Cookware 3-Piece (Includes 8″,10″,12″) Stainless Frying Pan Set
Made in Cookware 3-Piece (Includes 8″,10″,12″) Stainless Frying Pan Set Made In
Why do you love it?
“I recently purchased a Made In stainless steel frypan set, made in Italy. It came as a three-pan set with a lifetime guarantee. They’re oven-safe to 426°C, have stay-cool handles, and are induction compatible. They were expensive, but the quality is outstanding and well worth the investment.”
Tanoy Biswas, Group Executive Chef at Laundy Hotels
The pick: Baccarat iD3 Stainless Steel Chef Pan with Lid 32cm
Baccarat iD3 Stainless Steel Chef Pan with Lid 32cm Baccarat
Why do you love it?
“My favourite pan for home cooking is a stainless-steel chef’s pan. I prefer cooking with quality stainless steel because it doesn’t have a non-stick coating and allows the natural flavours of the ingredients to shine through. It is a cleaner, more responsive cooking surface that gives you greater control.”
Tips on how to use it?
“It’s the most versatile pan in my kitchen and handles almost everything I cook at home, from curries, pasta and risotto to pan-fried fish, chicken, Asian noodle dishes, soups, and even a simple fried egg. Cooking on stainless steel does require a little more skill. Temperature control is key, and if the pan isn’t properly heated, proteins will stick. Once you understand how to use it, it’s one of the most rewarding and versatile pans you can own.”
Brendan Pang, Australian cook, author, and food content creator
The pick: HexClad Deep Sauté Pan
HexClad Deep Sauté Pan HexClad
Why do you love it?
“The HexClad Deep Sauté Pan is probably the pan I reach for most in my kitchen because it’s such a versatile one. The deeper sides mean I can use it for everything from stir-fries and dumplings to curries, braises and pasta sauces, and it handles high-heat cooking really well while still being easy to clean.
“For home cooks, I think it’s a great pan to invest in because it can take the place of several different pans and is something you’ll genuinely use all the time.”
Kirsten Tibballs, Pastry Chef and Chocolatier
The pick: Scanpan Elektra Fry Pan 26cm
Scanpan Elektra Fry Pan 26cm Scanpan
Why do you love it?
“My favourite pan would have to be the Scanpan Elektra Fry Pan 26cm. Even heat and accurate temperature control are so important when cooking, and that’s exactly what this pan delivers. I use it for everything from searing and sautéing to poaching and boiling because it performs consistently across a wide range of cooking techniques. It’s also incredibly durable, so it’s the kind of pan you’ll only need to invest in once.”
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