Kitchenware Usage Guides

In a professional kitchen there is no standard cookware set: each business builds its own. This guide explains what every piece is for and how to choose material, thickness and size.

Setting up your first kitchen —a student flat, your first home, the kitchen of a couple just starting out— has a quiet trap: the temptation to fill the drawers with cheap gadgets ‘just in case’. You end up with twelve mediocre utensils, three you never use and a frying pan that flakes after six months. At Hiperchef we see it every day, and our philosophy is exactly the opposite: a few good pieces.

Complete guide to the Ibili 5PLY Hybrid Pro hybrid pan: it unites 18/10 stainless steel with a PFAS-free ceramic non-stick. Learn how to cook without sticking, how to care for it and how to choose your size.

If you buy a frying pan or a pot labelled "induction compatible" and it doesn't heat up when you get it home or, worse, warps after just a few uses, the problem most likely isn't the cookware itself, but how it interacts with your hob or how you're using it. In this guide we go over which cookware genuinely works on induction, how to check it in under ten seconds, and the two most common problems we see in the shop —and which nearly always have a solution—.