Pots and pans: how to choose the ideal set in Portugal

Pots and pans: how to choose the ideal set in Portugal

Choosing pots and pans seems easy — until dozens of options appear: stainless steel , non-stick , cast iron , carbon steel , "ceramic," induction bases, glass lids, removable handles, 10-15 piece sets… and marketing promises that don't always live up to expectations.

This guide is designed to help you make a "regret-proof" purchase: you'll understand what really matters , which pieces are worth having at home, and how to keep everything in good condition for years.

Important note: Kitchen utensils are materials that come into contact with food and must comply with EU safety regulations (Regulation (EC) No 1935/2004).

1) Start with your cooktop: induction, gas, or ceramic glass.

Induction

Induction heating uses a magnetic field to heat the pan and only works with a ferromagnetic base (the "magnet test" solves this: if the magnet sticks to the base, it tends to work).
In addition, the base must be flat and thick enough to heat properly and prevent instability/noise.

Gas / vitroceramic

You have more freedom with materials, but the stability of the base and heat distribution still matter (especially in large frying pans).

UmBox tip: if you sell to all types of homes in Portugal, having sub-collections " for induction " and " non-stick " increases conversion because it resolves the buyer's biggest doubt.

2) Materials: Which to choose for each type of kitchen?

Stainless steel (inox)

Great for:

  • cooking daily

  • boil, sauté, sauces

  • good durability and resistance

Stainless steel with an encapsulated ("sandwich") or multi-layered base for more even heating (very common in quality sets).

Non-stick (PTFE / “Teflon”, and also “ceramic”)

Great for:

  • eggs, pancakes, delicate fish

  • cooking with less fat

  • easy cleaning

But it requires care: never heat it empty and avoid extreme heat. The BfR (German institute for risk assessment) indicates that PTFE coatings can decompose from about 360°C when overheated, releasing harmful substances into the air — therefore it recommends not heating the pan empty (special attention should be paid to gas and induction cooktops, which heat up quickly).

Cast iron (cast iron)

Great for:

  • searing meats (good heat retention)

  • roasts and long stews

  • rustic and durable kitchen

It weighs more and heats up more slowly, but it retains heat very well.

Carbon steel

Great for:

  • quick frying, stir-frying, wok (depending on the shape)

  • strong seal

It requires some maintenance (similar to cast iron) and is highly valued by those who cook at high temperatures.

3) The 6 "minimum" pieces that solve 90% of recipes

If you're furnishing your kitchen (or want to replace an old set), a lean and efficient kit usually consists of:

  1. Non-stick frying pan 24–28 cm (eggs, fish, pancakes)

  2. Stainless steel or carbon steel frying pan, 26–28 cm (for searing, browning)

  3. 18–20 cm saucepan with lid (for rice, pasta, sauces)

  4. 22–24 cm saucepan with lid (for soups, stews, family meals)

  5. Small saucepan 14–16 cm (milk, butter, quick sauces)

  6. Universal lid or compatible lids (prevents waste and speeds up cooking)

Is a large set (12–15 pieces) worth it? Only if:

  • You cook a lot,

  • you have space,

  • And the pieces are actually used (many sets include "useless sizes" that become storage).

4) Induction: what to check before buying

  • Glue magnet on the base (magnetic compatibility).

  • Flat and thick base (better detection and stability).

  • Base diameter closer to the heating zone (better efficiency).

  • If the stove "doesn't detect" the pan, some manuals recommend using a smaller diameter zone (depending on the model).

5) “Food safe”: what does it mean in practice (EU)

Pots, pans, and coatings are Food Contact Materials and must be manufactured in such a way as not to transfer components to food at levels that pose a health risk and not to alter composition/odor/flavor in an unacceptable manner.

This does not replace proper use at home (e.g., avoiding overheating non-stick cookware).

6) Durability and maintenance: how to make it last for years

Non-stick (golden rule)

  • Do not heat empty (major mistake).

  • Avoid metal utensils (prefer silicone/wood).

  • Wash with a soft sponge and let cool before rinsing with cold water (reduces thermal shock).

Stainless steel

  • Preheating moderately, using the right amount of fat, and controlling the temperature prevents excessive sticking.

  • If it gets stained, hot water and non-abrasive cleaning usually solves the problem.

Cast iron / carbon steel

  • Dry thoroughly to prevent rust and maintain a protective layer (a simple but consistent routine).

FAQ

What is the best frying pan for everyday use?
One non-stick pan for eggs/fish + one stainless steel/carbon steel pan for searing and browning. This gives you versatility.

Can I use any pan on an induction cooktop?
No. You need a magnetic base (magnet test) and a flat/thick base for best performance.

Is non-stick cooking bad for you?
The risk increases when there is overheating (especially with an empty pan). The official recommendation is not to heat empty pans and to avoid extreme temperatures.