Cookware Buying Guide NZ: Stainless Steel vs Non-Stick vs Cast Iron (2026)
If you are shopping for cookware in NZ, the biggest decision is usually the material. Stainless steel, non-stick and cast iron each cook differently, suit different recipes, and require different care.
This cookware buying guide for New Zealand explains the practical differences so you can choose the best option for your kitchen, especially if you cook on induction.
Already read our main guide? Best Cookware in NZ: 2026 Buyer’s Guide
Quick Guide
- Quick Picks: What should you buy?
- Stainless Steel Cookware
- Non-Stick Cookware
- Cast Iron Cookware
- Induction Cookware in NZ
- Care and Cleaning Tips
- FAQs
Quick Picks: What should you buy?
- If you want one “do-it-all” material: Stainless steel
- If you cook eggs, fish or quick meals often: Non-stick
- If you love slow cooking, braises and roasting: Cast iron
- If you have induction: All three work, but base quality matters
Most NZ kitchens get the best results with a mix: stainless steel for everyday cooking, non-stick for convenience, and cast iron for slow or oven cooking.
Shop: Cookware | Cookware Sets
Stainless Steel Cookware
Stainless steel cookware is the best all-rounder. It is ideal for searing, sautéing, simmering sauces, boiling pasta, and building flavour through browning and deglazing.
Best for
- Steaks, chicken, sausages and seafood where you want browning
- Sauces, pasta, soups and everyday meals
- Home cooks who want cookware that lasts for years
Pros
- Great heat control and durability
- Handles high heat and oven use (check handle material)
- Non-reactive for acidic foods like tomatoes and wine sauces
- Easy to build a matching cookware system over time
Cons
- Food can stick if you rush preheating or use too little oil
- Cheaper single-layer pans can heat unevenly
What to look for
- Multi-ply construction (often tri-ply) or a quality encapsulated base
- Comfortable handles and balanced weight
- Clear induction compatibility
Brand notes: WMF and Zwilling are strong choices for stainless steel cookware if you want a premium feel, a refined design, and dependable everyday performance.
Non-Stick Cookware
Non-stick cookware is the most convenient material for delicate foods and fast cleanup. It is perfect for low-fat cooking and foods that tend to cling to stainless steel.
Best for
- Eggs, omelettes and pancakes
- Fish and delicate proteins
- Quick weekday meals and easy cleanup
Pros
- Food releases easily with minimal oil
- Fast cleanup
- Great for beginner cooks who want confidence
Cons
- Shorter lifespan than stainless steel or cast iron
- Not ideal for very high heat or metal utensils (depending on range)
What to look for
- A durable non-stick surface and solid base for even heating
- Induction compatibility if you have an induction cooktop
- Comfortable handle and stable base
- Follow recommended heat limits for the best lifespan
Brand notes: Scanpan is a favourite in many NZ kitchens for quality non-stick performance. Swiss Diamond is a premium option if you want a high-end feel and excellent everyday results.
Shop: Scanpan | Swiss Diamond
Cast Iron Cookware
Cast iron cookware is a long-term investment known for exceptional heat retention. It shines for slow cooking, braises, roasting, baking, and meals that benefit from steady heat.
Best for
- Slow-cooked meals, casseroles and braises
- Roasting and oven cooking
- Cooking that benefits from heat retention
Pros
- Excellent heat retention
- Works on induction, gas and in the oven
- Extremely durable and long-lasting
Cons
- Heavier than other cookware
- Requires care to prevent damage (especially with raw cast iron)
Enamelled cast iron is easier to clean and does not require seasoning, making it a popular choice for modern NZ kitchens.
Shop: Cast Iron Cookware
Induction Cookware in NZ
If you cook on induction, your cookware needs a magnetic base and a flat, stable contact surface. Stainless steel and cast iron are usually strong performers, while non-stick varies by range.
- Quick test: A fridge magnet should stick to the base
- Flat base: Helps efficient contact and even heating
- Quality matters: Better bases reduce hot spots and warping
Shop: Induction compatible cookware
Care and Cleaning Tips
Stainless steel
- Preheat the pan, then add oil, then add food for better release
- Use a stainless-safe cleaner for stubborn marks
Non-stick
- Use medium heat where possible for longer life
- Avoid harsh abrasives and sharp utensils unless the range allows it
Cast iron
- Let it cool before washing
- For enamelled cast iron, avoid sudden temperature shocks
FAQs
What is the best cookware material for most NZ homes?
For most households, stainless steel is the best all-rounder. Add a non-stick pan for eggs and a cast-iron piece for slow cooking.
Is stainless steel or non-stick better?
Stainless steel is more versatile and durable. Non-stick is easier for delicate foods and fast cleanup. Most kitchens benefit from both.
Is cast iron good for induction?
Yes. Cast iron is naturally induction compatible and holds heat exceptionally well. It is heavier, so handle with care on glass cooktops.
How long should a non-stick pan last?
With good care and moderate heat use, a quality non-stick pan can last several years. Replace when the surface is visibly worn or food starts sticking.
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