When it comes to cookware, we're spoilt for choice - with everything from cast iron to stainless steel to non-stick, it can be hard to figure out which piece of cookware is best for you.

Check out our handy hints below to help you invest in the right tool for the job:

Non-stick

• Perfect for sticky foods such as eggs, fish, chicken, porridge, sauces and soups.
• Best used for sautéing, simmering, baking, and stir-frying.
• Great for whipping up a quick meal.
• Allows you to use less added fat or oil.
• Non stick pans should only ever be used on a low to medium heat.

Stainless steel

• Perfect for searing meat and fatty cuts of fish, rice, pasta and potatoes.
• They take a bit of getting used to as they are very reactive to the heat - but once you're comfortable using them - there's no going back!
• Great for going from the stovetop to the oven to the table.
• Best if used on a low to medium heat on the stovetop

Enameled cast iron

• Perfect for slow cooked meals like stews and soups but can be used for everything from frying meat to baking bread!
• Enameled cast iron retails heat better than almost anything, so it's best used only on a low to medium heat
• The only time you should use on a high heat is when you're boiling water or stock for pasta, rice and vegetables etc.
• Great for going from the stovetop to the oven to the table.