Quality Cookware

ENGINEERED TO LAST

SHOP PROWARE

Choose your new favourite

 
Just wow!

Not only do these pans looks amazing they are just brilliant, mine are in constant use numerous times a day. They are solid, really hard-wearing and still look brilliant and I can’t praise them highly enough.
Jane Devonshire, MasterChef 2016 Champion

The Proware pan collection don’t just look great, but the feel and cooking control is amazing. A solid and versatile range that balances home comfort with a professional feel.
Paul Welburn, Michelin Star Chef, The Oxford Kitchen

I am really enjoying using my ProWare pans with Teflon Platinum Plus coating. They are a great weight and feel very solid and well balanced. Also they are easy to wash up, don't stick and cook everything beautifully evenly. I love that they can go straight from the hob into the oven which make them so versatile and practical. I have used them in the cookery school and, I have to say, I haven't stopped using them in my own kitchen since they arrived.
Lesley Waters

I cook to a high level every day in my kitchen and need cookware that is durable with consistent performance in quality. The great looks are also an impressive factor of Proware as I will sometimes present dishes from stove to table. Overall the induction compatible pans from Proware have incredible precision and consistency, exactly the same results I strive for in my dishes.
Brad Carter, Head Chef at Carter’s of Moseley

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Things we love right now...

Stainless Steel Tri-Ply Set of 3

Completely flat bases and heavy gauge bodies mean that these sleek pans transmit heat evenly and quickly, performing beautifully on all hobs and in the oven.

Copper Base Stockpot

A good stockpot is a must for this time of year. Perfect for preparing one-pot wonders and hearty autumnal and winter dishes.

Copper Tri-Ply Sauté Pan

This versatile pan is our best selling item, suitable for almost any style of cooking it is oven safe, dishwasher safe and it makes a striking centre piece on any table.

 

Your introduction to induction

Conventional hobs work using thermal convection. In other words they use a heat source, whether it be with a gas flame, a radiant ring or a halogen filament to heat up your pots and pans.

Induction hobs work slightly differently. Instead they use magnetic induction to directly heat the vessel in which you are cooking. Because of this your pans need to be suitable for your hob.

Discover More

7 things to love about copper bases

If you enjoy cooking, there's nothing like the lure of a new set of pans to make you want to hotfoot it to the kitchen! of course, with Proware pans, the lure is even greater, with amateurs and professional chefs...

When and how to use a sauté pan

A sauté pan is not something that you will see in every kitchen. To those who are not keen cooks, their purpose may not be immediately obvious. Surely everything I can cook in a sauté pan, I can already do in a frying pan? Surprisingly, this is not the case...

7 ways to use our minis

When we have done food events in the past, it has often been our mini pans that attract people to our stand. After the initial 'ooohs', 'aahs' and declarations of cuteness, people nearly always ask 'but what would I use them for?'...

 

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