A good, all-round selection
At M&S, we know that good cooking is made so much easier with the right tools that look as good as they can cook, so there’s something for everyone in our range, from novice cook to aspiring master chef.
All our cookware is built out of high-quality stainless steel, copper, aluminium, cast iron and stoneware to maximise durability, with features such as toughened-glass lids, silicone surfaces and riveted handles to make whipping up anything from scrambled eggs to a soufflé perfect every time.
You want your cookware to last, so give some thought before you buy to how you want to use it. If you like things fast, light and easy, the type of cookware that you use will be very different compared to someone who likes to slow-roast and bake.
Cookware must be suitable for the hob
What kind of cookware works best will depend on what you are cooking on so make sure that the cookware you buy is suitable for your hob.
Most standard hobs are gas or electric (radiant spiral or solid hotplate) and are usually compatible with all forms of metal cookware. Turn gas rings down so that the flame does not extend beyond the base of the pan and damage the handle.
An induction hob (smooth, ceramic glass surface which doesn’t get hot, but works by heating the pots and pans instead with its magnetic induction coil). Induction hobs work with certain grades of stainless steel, including our classic and Tri-Ply stainless steel ranges.
Ceramic hobs are made from ceramic glass with a heating element underneath – either electric or halogen lamps. Use pans with thick bases, but bear in mind the weight of the pan as you should always lift rather than slide pans off the hob because this may damage the ceramic surface. On a halogen hob, don’t use pans with shiny bottoms as this may reflect light and make the halogen lamps turn off.
For an Aga with a solid hotplate, choose thick, heavy pans with flat bases that can withstand constant high temperatures.
Use the right bakeware for the job
It is important to have the right pan for the job, so before you buy think about the cooking methods you are most likely to use.
Frying Non-stick, light and fast-heating (with even distribution of heat) pans are the best for fish, eggs and vegetables that need only a very quick cooking time. Heavier-based pans for chicken and red meat work well to drive the heat through the meat without burning.
Boiling Aluminium or steel pans that distribute heat quickly throughout the whole pot, particularly up the sides, are perfect for rapid and short-term cooking such as boiling pasta, vegetables, making soups and sauces.
Roasting A heavy-based, thick metal pot or tin is ideal for distributing heat throughout the food without burning.
Baking Non-stick (coated steel or silicone) bakeware is perfect for turning out cakes and muffins; ceramic or stoneware dishes are ideal for pies and crumbles.
Slow-cooking Heavy cast-iron and terracotta are perfect for slow-roasted, juicy dishes such as stews and one-pot roasts.
Hard-wearing and long-lasting aluminium
The construction of your cookware will affect its performance so think about what will work best for you and the way you cook.
Non-stick aluminium Finished with a double layer of non-stick coating, this is ideal for healthier cooking. Our aluminium cookware is hard-wearing, long-lasting and able to withstand extreme temperatures, complete with riveted handles for strength and durability.
Anodized aluminium Aluminium is anodized when it is placed in an electrolyte bath and charged with an electrical current, forming a thick layer of oxidation on top to create a non-stick, non-reaction surface for cooking which won’t rust or peel off. Extremely durable, oven safe (up to 240°C), handwash only.
Die-cast aluminium Die-casting ensures the aluminium is thicker and heavier than standard pressed aluminium, but lighter than cast iron and stainless steel. Provides faster heat distribution and cooking stability than standard aluminium. Oven safe (up to 180°C), not suitable for induction hobs.
Stainless steel – a very versatile choice
18/8 stainless steel Built for maximum durability and lasting shine, our 18/8 gauge saucepans (18% chromium, 8% nickel) are a high quality stainless steel range with an encapsulated aluminium base to give fast and even heat distribution. They have riveted handles for strength and durability, and tempered glass lids to provide easy visibility. Suitable for all hobs, oven safe (up to 180°C), and they are also dishwasher safe.
Tri-Ply cookware These pots are made with layers of steel bonded together with an inner layer of aluminium (known for its excellent heat conduction), to make an extremely long-lasting pot or pan, which cooks food evenly without scorched spots. Our range comes with riveted handles in stainless steel for extra durability and strength, and Triple Teflon® Platinum non-stick coating for low fat cooking.
Copper base for super conductivity
Copper base With professional standard stainless steel body and encapsulated copper base for even heat distribution and a hard-wearing, long-lasting finish, this cookware takes you one step closer to cooking like a chef. Copper has long been used by professionals because of its superior heat conductivity and temperature flexibility – if you change the temperature on your stove top, the temperature of the pot changes almost immediately. Oven safe to 180°C, not suitable for induction hobs or dishwashers.
Copper Tri-Ply Made from layers of copper, aluminium and stainless steel, this range ensures even heat distribution and control during cooking. This means it is perfect for cooking sauces because the temperature is easily controlled and the sauce less likely to burn. Oven safe to 240°C, not suitable for induction hobs.
Our hard-wearing steel bakeware range comes with a heavy-gauge base and premium non-stick coating for easy food release and slip-free silicone handles that are comfortable to touch. Oven safe (up to 240°C).
Extremely versatile and long-lasting, silicone is dishwasher, freezer and microwave safe, and flexible so cakes turn out easily. Oven safe (up to 240°C).
As an ideal oven-to-table cookware collection, our range of Le Creuset stoneware baking and ramekin dishes are oven, microwave, grill, freezer and dishwasher safe, but not suitable for use on the hob. These glazed-finished stoneware dishes are very strong, hygienic and non-porous, with a good resistance to chipping. Ideal for roasts, baking and casserole dishes. Oven (up to 240°C), dishwasher and microwave safe.
Stylish and evocative terracotta
Our stylish range of terracotta baking dishes brings an exotic element to any table, ideal for stews, tagines and serving up Mediterranean and Middle Eastern rice and vegetable dishes. Terracotta has good heat retention so it will keep food warm while on the table. When used in conjunction with a lid, terracotta works well to lock in the steam of the food you’re cooking so it remains moist and succulent. Oven safe up to 240°C, microwave, and freezer safe, can be used on gas or electric hobs but is not suitable for induction hobs.
Elegant and durable, porcelain bakeware is a classic oven-to-table range, perfect for entertaining. Due to the fact that is it fired at a higher temperature than other ceramics, porcelain is completely vitrified so it is resistant to acid and absorbs no moisture or odours. Oven (to 240°C) and dishwasher safe. It will crack if exposed to sudden changes in temperature (not suitable for use on hobs or freezing).
Our range of vitreous enamel roasting trays and pans is made in the UK to provide a hard-wearing, all-purpose cookware, complete with a super-release coating for easy cleaning, which can be used on the stove and in the oven, ideal for roasts and then making gravy afterwards. Oven (up to 240°C), stove top and dishwasher safe.
Be sure to check the instructions on the packaging to ensure that cookware is dishwasher safe before cleaning. If in doubt, always clean your cookware with hot soapy water, being careful not to scratch or chip the surfaces and either leave to dry on a rack or wipe down with a soft tea towel. If any burnt food is left in the dish, soak in hot soapy water until the residue starts to lift before cleaning. No matter how tough a pot, pan or dish’s construction, it always pays to look after it.