The type of hob or rings on your cooker will initially determine the sort of cookware you can choose, but whatever your cooking method or budget, Sainsbury's has something to suit you.

Cookware and saucepans come in a range of standard sizes and shapes. They are measured in cms, and the size given relates to the diameter of the pan.

Casserole dishes and stockpots: these are round, rectangular or oval-shaped pots with or without lids made from ceramic, glass or cast iron. Casserole dishes and stockpots also come in stainless steel, often with aluminium sandwiched in the base for improved heat retention. 

Egg and crêpe pan: like a frying pan but smaller in size. Shallow and round, with curved sides and a handle usually equal in length to the size of the pan.

Frying pan: like an egg or crepe pan but bigger. Both can be used for frying and sautéing.
 
Grill pans/griddle pans: a thick-based shallow pan with low rising sides and often a ridged interior. Used for grilling meats, fish and vegetables on the hob. The ridges allow fat to drain off meat, and leave attractive stripes on cooked foods.

Saucepans: intended for use on the hob or range rather than inside an oven. Available in a variety of sizes, high sided pans are best for heating foods with a liquid content and lower-sided pans are useful for reducing sauces. Smaller pans often have a pouring spout. 

Steamer: perforated holes in the base and sides, allow steam to rise through them to cook fish or vegetables. Some have up to four compartments, for steaming different foods at once.

Wok: a traditional Chinese pan recommended for stir-fries, soups, deep frying or steaming. Best used with long handled implements such as spatulas and ladles to protect against burning your hand. Woks are generally coated with non-stick materials, but may require 'seasoning' before its first use with a light coat of oil. Not suitable for induction hobs.

Cast iron: retains heat longer than any other cooking material, making it ideal for stewing and slow cooking. Food in these pans will continue to cook after the heat source is removed. Many cast iron dishes have an enamel exterior to protect and give aesthetic appeal, and a non-stick interior. They are suitable for all hobs, but are very heavy.

Stainless steel: this comes in different gauges, for example 18/10. Made from a combination of iron and other metals, the 18/10 refers to the respective percentages of chromium and nickel (added to prevent rusting). Stainless steel is a poor conductor of heat so saucepans often come with a copper or aluminium base. Easy to clean, and available with non-stick linings, stainless steel is popular because of its suitability for all hob types and stylish looks.

Hard anodised aluminium: this aluminium that has undergone a chemical process to make it smooth and non-porous. Harder than stainless steel, it is crack-, stain- and chip-resistant. It also conducts heat well and is suitable for all hob types, except induction. Often pans made of this material will have non-stick interiors. Dishwashers can discolour hard-anodised saucepans - so hand washing is recommended.

Uncoated or coated aluminium: the most common material for cookware because it is an excellent conductor of heat, it's lightweight and cheaper to buy. Often coated with easy-clean enamel on the outside, and with a non-stick coating inside, the thickness is key to longevity.  

Enamel on steel: also known as 'stove enamel' or 'baked enamel'. A plastic decorative coating is applied to the exterior in a variety of finishes and colours. Good for slow cooking.

Non-stick coatings: used in pans to prevent food sticking and to make cleaning easier. Non-stick pans require less oil for cooking, but should only be used with wooden utensils to prevent scratching the surface. Overheating deteriorates non-stick coatings so the thicker the pan, the longer life and better heat distribution it will have.

Glass: is treated to be smooth, durable and resistant to extreme temperatures and chemicals. Easy to clean, glass is versatile and can be moved direct from freezer to hob or microwave. It retains heat well, but food can burn easily as glass gives poor heat distribution. It is not suitable for induction hobs. 

Copper: the most expensive cookware material, copper is an excellent conductor of heat but must be maintained regularly with a special copper cleaner, so is not always a practical choice for a busy kitchen. Copper can contaminate the flavour of food cooked in it.