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Good pans make cooking easier and last for years if you choose carefully. First check your hob: induction needs magnetic bases, so look for pans marked as induction compatible. Non-stick is easy for eggs and fish but needs gentle utensils and replacing when the coating wears, while stainless steel and cast iron last longer and brown food well. A set looks good value, but only if you will use most of the pieces; a frying pan, a saucepan and a casserole cover most meals. Oven-safe handles and lids, and dishwasher-safe pieces, add flexibility. Check the weight if lifting heavy pans is difficult.

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