Quick answer

Use the 16cm pan for sauces, eggs and reheating, the 18cm for grains, noodles and small batches of soup, and the 20cm for family-sized soups, stews and blanching. Before first use, wash the pans, fill each two-thirds with water, boil for five minutes, then dry and lightly oil the interiors.

Why the size split matters more than the pan count

A three-pan set only earns its cupboard space when each size has a clear job. The 16cm pan heats small volumes quickly, so it suits delicate sauces and single servings where a wider pan would spread the contents too thin. The 18cm pan is the middle ground for grains, pasta for two and reheated leftovers. The 20cm pan gives you enough surface area for family soups and stews without crowding ingredients.

If you regularly cook for one or two people, the 16cm and 18cm pans will do most of the work and the 20cm becomes your batch-cooking pan. If you cook for a family, expect the 20cm to be in near-constant use and the 16cm to handle sauces and sides.

What stainless steel and an impact-bonded base mean in practice

Stainless steel is durable and doesn't react with acidic foods, so tomato-based sauces and citrus reductions are fine. The trade-off is that bare stainless steel is not naturally non-stick; proteins and starches will cling unless you preheat the pan and use enough fat. The impact-bonded base is designed to spread heat evenly, which helps, but it doesn't replace good temperature control.

The set is induction-suitable, which matters if you have an induction cooktop. Because the catalog doesn't list oven-safe temperatures or dishwasher instructions for this set, check the packaging or RACO's care guidance before putting the pans in the oven or dishwasher.

First-use and everyday cooking steps

  1. Wash before first use: Remove any labels and wash all three pans, lids and handles in warm soapy water, then rinse and dry thoroughly. Common mistake: skipping this step and cooking straight from the box, which can leave manufacturing residue on the cooking surface. Dry completely, especially around the rim, before heating.
  2. Boil a water test: Fill each pan about two-thirds with water and bring it to a rolling boil for five minutes. This confirms the pan sits flat and heats evenly on your cooktop. Checkpoint: if the pan rocks or the base doesn't sit flush on an induction zone, stop and check the base for damage before cooking.
  3. Season the cooking surface: Dry the pans, warm them over low heat for a minute, then add a teaspoon of cooking oil and wipe it across the interior with a paper towel. Let the pan cool and wipe away excess oil. Common mistake: using high heat, which can discolour the stainless steel without improving the seasoning.
  4. Preheat before adding food: For sautés and proteins, heat the empty pan over medium heat for one to two minutes, add oil, then add food. A drop of water should bead and skitter across the surface before you add oil. Common mistake: adding food to a cold pan, which encourages sticking.
  5. Match the pan to the job: Use the 16cm pan for sauces, custard, poached eggs and reheating single portions; the 18cm for rice, quinoa, noodles and small soups; the 20cm for family soups, stews, blanching vegetables and pasta for three or four. Checkpoint: never fill a pan more than two-thirds full when boiling starchy or foaming foods.
  6. Clean without shocking the metal: Let the pan cool before washing. Use warm water, dish soap and a soft sponge; for stuck food, simmer water in the pan for a few minutes to loosen it. Common mistake: plunging a hot pan into cold water, which can warp the base over time. Dry immediately after washing to avoid water spots.

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