Quick answer
Most chefs don't have a cupboard full of matching pans. They rely on a small number of hard-working pieces, each chosen for a job:
- A non-stick frying pan for eggs, fish and anything delicate
- A heavier frying pan (stainless or carbon steel) for searing and pan sauces
- Two or three saucepans in different sizes
- A heavy casserole for braises, stews and slow cooking
- A sturdy roasting tin and baking tray
- A big, solid chopping board
Buy for the job, not the set, and you'll cook better with fewer pans.
Why chefs don't buy matching sets
In a professional kitchen, every pan earns its place. Chefs pick the material and size that suits each task, so their kit ends up being a mix: a non-stick pan here, a heavy cast iron pot there, a couple of battered saucepans that have done thousands of services.
At home, the same thinking applies. A big boxed set often includes pans you'll hardly use, while the one you reach for every day gets worn out. It's better to start with a few good pieces and add to them.
Matt Tebbutt knows this better than most. Matt Tebbutt is a celebrated British chef and television presenter, known for his relaxed cooking style, strong seasonal approach and focus on great ingredients. With decades of professional kitchen experience behind him, Matt brings chef-level knowledge into cookware designed for real home cooking.
His collection with PROCHEF combines performance, practicality and timeless design, creating cookware that feels at home in both busy kitchens and around the dinner table.
The core kit: the pans chefs rely on
1. A non-stick frying pan
Even chefs who love stainless steel keep a non-stick pan for eggs, omelettes, pancakes and delicate fish. The trick is to treat it well: medium heat rather than blasting it, and wooden or silicone utensils rather than metal.
In the Matt Tebbutt range: recycled forged aluminium frying pans in 24cm and 28cm, with a non-stick coating, also available as a 2-piece set.
2. A heavier pan for searing
For steak, chops and a proper golden crust, chefs reach for a heavier pan that holds its heat. Stainless steel is great when you want to make a pan sauce afterwards. Cast iron holds heat brilliantly for searing.
3. Saucepans in a couple of sizes
A small saucepan for sauces, gravy and reheating, and a medium one for vegetables, rice and pasta. Most households cook happily with two or three.
In the Matt Tebbutt range: recycled forged aluminium saucepans in 16cm and 18cm, plus 5-piece and 7-piece cookware sets.
4. A heavy casserole for slow cooking
This is the pan that does the long, slow jobs: braised beef, lamb shanks, stews, chilli, curries and pot roasts. Chefs like heavy cast iron because it holds steady heat on the hob and in the oven, and a good lid stops it drying out.
In the Matt Tebbutt range: matte black cast iron casseroles in 22cm, 26cm and a 30cm shallow version. They have a cream enamelled interior that needs no seasoning, a self-basting lid, and they work on all hob types, including induction. They're oven safe up to 230°C, come with an acacia serving board, and have a lifetime guarantee.
5. A roasting tin and baking tray
A solid roasting tin is non-negotiable for Sunday lunch, roast veg and traybakes. A thin tin can warp in a hot oven, so chefs tend to go for something sturdy, with enough room around the food for heat to circulate.
In the Matt Tebbutt range: olive green Signature Series roasting tins in 34cm and 40cm, baking trays in 34cm and 39cm, and a 5-piece ovenware set.
6. A big, solid chopping board
Not a pan, but every chef will tell you a large, stable board makes prep faster and safer. A small board means food spilling onto the worktop. Pop a damp cloth underneath to stop it sliding.
In the Matt Tebbutt range: an extra-large acacia butcher's block (50 x 35cm), plus round and oblong acacia boards.
What chefs avoid
- Thin, flimsy pans that warp and develop hot spots.
- Wobbly handles. If a handle moves when the pan is empty, it'll be worse when it's full.
- Overcrowding. Too much food in a small pan steams instead of browning. Use a bigger pan or cook in batches.
- Blasting non-stick on maximum heat, which shortens its life.
- Buying a huge set before knowing which pans they actually use.
Build a chef-style kit in five pieces
If you're starting from scratch or replacing tired pans, these five cover most home cooking:
| Piece | What it does | Matt Tebbutt by PROCHEF option |
|---|---|---|
| 28cm non-stick frying pan | Eggs, fish, everyday frying | Forged aluminium frying pan, 28cm |
| 18cm saucepan | Sauces, veg, rice | Forged aluminium saucepan, 18cm |
| 26cm casserole | Stews, braises, curries, pot roasts | Cast iron casserole, 26cm |
| Large roasting tin | Roasts, traybakes, roast veg | Olive green roasting tin, 40cm |
| Big chopping board | Prep | Acacia butcher's block |
FAQs
Do chefs use non-stick pans?
Yes, most keep at least one for eggs, pancakes and delicate fish. They use stainless steel, carbon steel or cast iron for higher-heat searing.
What pans do professional chefs use?
In restaurants, chefs typically use a mix of stainless steel, carbon steel, cast iron and some non-stick, each chosen for the job rather than as a matching set.
How many pans do you really need?
Most home cooks can do almost everything with five or six pieces: two frying pans, two saucepans, a casserole and a roasting tin.
What's the most versatile pan?
For many cooks, it's a good casserole dish. It sears, simmers, braises, bakes and goes from hob to oven to table.
Are expensive pans worth it?
You don't need the most expensive pans, but it's worth paying for sturdy construction, a solid base and good handles. Flimsy pans warp and cook unevenly.
What pan should I use for steak?
A heavy pan that holds its heat, such as cast iron or a good stainless steel pan. Preheat it properly before the steak goes in.
Matt Tebbutt by PROCHEF
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