Free delivery over Rs. 5,000 · Cash on delivery across Pakistan
Guides / Cookware
Pick up to three. Scores are a general guide: good and bad examples exist in every material.
| Stainless steelTough, non-reactive and easy to live with. Look for an aluminium or copper core for even heat. | Cast ironHeavy and slow to heat, then holds heat for a very long time. Lasts generations when seasoned. | |
|---|---|---|
| Heats up and cools down5 = reacts instantly | 3/5 | 1/5 |
| Holds heat5 = stays hot for long | 3/5 | 5/5 |
| Weight5 = very heavy | 3/5 | 5/5 |
| Effort to look after5 = needs a lot of care | 2/5 | 4/5 |
| Lifespan5 = lasts for decades | 5/5 | 5/5 |
| Price5 = premium | 3/5 | 2/5 |
| Works on induction | Depends on the product | Yes |
| Dishwasher safe | Yes | No |
| Oven safe | Yes | Yes |
| Best for | Searing, sauces, everyday cooking | Searing, frying, baking, slow braising |
| Watch out for | Food can stick unless the pan is hot and oiled; plain thin steel heats unevenly. | Needs seasoning and drying after washing or it rusts; very heavy. |
