aluminium

Aluminium pans heat quickly and evenly, keeping weekday cooking agile. Hard‑anodised finishes toughen the surface against scratches and improve durability, while non‑stick variants make eggs and pancakes effortless. Many UK models add stainless or magnetic bases for induction compatibility without losing aluminium’s speed and lightness. Use medium heat for the best balance of browning and care. Avoid abrasive tools on non‑stick and stack with protectors. Anodised bodies resist warping and often feature riveted handles and flared rims for clean pours. Paired with a stainless piece for high‑heat searing, aluminium rounds out a flexible, easy‑to‑handle set. For UK kitchens, aluminium strikes a smart balance of price, weight and performance—ideal for smaller hobs and busy routines. FAQ Q: Are aluminium pans safe? A: Yes—modern pans often feature anodised or lined surfaces; follow care advice and avoid harsh abrasives. Q: Do aluminium pans work on induction? A: Only if they include a magnetic base; many hard‑anodised lines add this layer for full compatibility. Q: How do I prevent warping? A: Use moderate heat and avoid quenching hot pans; let them cool before washing.