Marble ceramic that
never sticks.
PFOA-free marble ceramic coating, induction steel base, and a finish that won't dry out or burn your food. Cook with little to no oil, wipe clean in seconds.
Shop the Range
Marble ceramic, stainless steel and everything in between — from a 20cm frying pan to a 44cm family casserole.
Marble Ceramic Casserole Pot
PFOA-free marble ceramic coating that never sticks. Won't dry out or burn your food, and the induction steel base spreads heat evenly across any hob.
- 20cm£20
- 24cm£25
- 28cm£30
- 32cm£35
- 36cm£45
- 40cm£50
- 44cm£65
Marble Ceramic Frying Pan
Never-stick marble ceramic with a removable handle — take it off for the oven or to stack them away. Heat-proof handle, cooks with little to no oil.
- 20cm£15
- 28cm£25
- 32cm£35
Hob-to-Oven Pot Sets
Three marble ceramic pots with glass lids, straight from the hob into the oven. The cheapest way into the range — one set covers everything from a sauce to a Sunday joint.
- 20 · 24 · 28cm£75
- 24 · 28 · 32cm£90
- 32 · 36 · 40cm£135
- 36 · 40 · 44cm£165
Extra Deep Marble Pots
Extra depth for stocks, stews and cooking for a crowd. Same PFOA-free marble ceramic and induction base as the rest of the range. Take the pair and save £5.
- 24cm£30
- 28cm£40
- Set of 2 (24 + 28cm)£65
Extra Deep Frying Pan
Deeper sides for one-pan dinners, with a removable handle and an oven-proof glass lid. Start it on the hob, finish it in the oven, same pan.
- 28cm£35
- 32cm£45
28cm Wok
High sloping sides for stir-fries and one-pan noodles. Marble ceramic inside so nothing catches, glass lid on top for steaming.
- 28cm£25
28cm Griddle Pan
Proper sear lines on steak, chicken and halloumi without the smoke. Removable handle so it goes straight in the oven to finish.
- 28cm£30
28cm Pancake & Omelette Pan
Flat, shallow and completely non-stick — pancakes, omelettes, flatbreads and pizza bases all slide straight off. Removable handle for oven use.
- 28cm£25
Pressure Cooker
Marble ceramic inside, proper locking lid and pressure valve on top. Sunday-dinner beef in under an hour with nothing welded to the bottom afterwards.
- 5 litre£35
- 8 litre£40
- 10 litre£45
Stainless Steel Pot Set
Triple-base stainless steel for even heat and no hot spots, with heat-proof handles and tempered glass lids. Buy singly or take the five-piece set and save £40.
- 20cm£15
- 24cm£20
- 26cm£25
- 28cm£30
- 32cm£35
- Set of 5£85
8-Piece Knife Set
Full stainless steel set on a rotating acrylic stand: 8" chef, 8" bread, 6.5" cleaver, 5" utility and 3.5" fruit knife, plus kitchen scissors and a sharpener. Everything a kitchen needs in one block.
- 8-piece set£35
40cm Shallow Marble Pot
Wide and shallow — paellas, big traybakes and anything that needs surface area rather than depth. Marble ceramic coating with a tempered glass lid.
- 40cm£45
With our pans, anyone can cook.
Nothing sticks. Nothing burns. Nothing to scrub off afterwards.
Shop the RangeWhat Home Cooks Say
"This frying pan heats evenly, nothing sticks, and it's made cooking so much easier. Highly recommend!"
— Karen, Dagenham"The deep pan pot is sturdy and perfect for stews. Clean-up is a breeze, and I'm absolutely chuffed with it."
— Liam, Romford"I love my new pot, the quality is fantastic and it's made my meals taste even better. Would definitely buy again."
— Priya, IlfordGet 10% off your first order
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Recipes
Ten things worth cooking, written for the pans they work best in. Nothing here needs a chef's knife skills or an ingredient you have to order in.
The Non-Stick Fried Egg
You need
- 2 eggs
- A few drops of oil (optional)
- Salt and pepper
Method
- Put the pan on a low-medium heat for a minute. It does not need to be screaming hot.
- Crack the eggs straight in. No oil needed, though a few drops helps the edges crisp.
- Cook for 2 minutes until the white is set. Cover with the lid for 30 seconds if you want the top done.
- Tilt the pan and the egg slides straight onto the plate. Season and eat.
Fluffy American Pancakes
You need
- 200g self-raising flour
- 1 tsp baking powder
- 1 tbsp sugar
- 250ml milk
- 1 egg
- A knob of butter
Method
- Whisk the flour, baking powder and sugar together. Beat in the milk and egg until smooth and thick.
- Warm the pan on a medium-low heat with a little butter.
- Spoon in rounds of batter, leaving space between them. Cook 2 minutes until bubbles appear on top.
- Flip and give them another minute. Stack, and go heavy on the maple syrup.
One-Pan Chicken, Chorizo and Rice
You need
- 6 chicken thighs, skin on
- 150g chorizo, sliced
- 1 onion, chopped
- 2 peppers, sliced
- 300g long grain rice
- 700ml chicken stock
- 1 tsp smoked paprika
Method
- Brown the chicken skin-side down for 6 minutes, then set aside. No oil needed — the fat renders out.
- Fry the chorizo, onion and peppers in that fat for 5 minutes until softened.
- Stir in the rice and paprika, then pour in the stock. Sit the chicken back on top.
- Lid on, lowest heat, 20 minutes. Rest 5 minutes off the heat before serving.
Proper Steak with a Real Crust
You need
- 2 sirloin or ribeye steaks
- 1 tbsp oil
- Butter, garlic and thyme
- Salt and pepper
Method
- Take the steaks out of the fridge 30 minutes early and pat them bone dry. Wet steak steams instead of searing.
- Get the griddle properly hot. Oil the steak, not the pan, and season heavily.
- 3 minutes each side for medium-rare on a 2cm steak, turning once only.
- Add butter, garlic and thyme for the last minute and spoon it over. Rest 5 minutes before cutting.
Sunday Beef Stew
You need
- 1kg beef shin or chuck, cubed
- 2 onions, 3 carrots, 2 sticks celery
- 3 tbsp flour
- 500ml beef stock
- 300ml red wine
- 2 bay leaves
Method
- Toss the beef in seasoned flour. Brown it in batches — crowding the pot steams the meat instead of colouring it.
- Soften the vegetables in the same pot for 8 minutes.
- Return the beef, pour in the wine and let it bubble for 2 minutes. Add the stock and bay leaves.
- Lid on, into a 160°C oven for 2 hours. The pot goes straight from hob to oven.
Pressure Cooker Pulled Pork
You need
- 1.5kg pork shoulder, cut into 4 chunks
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 200ml stock
- 150ml BBQ sauce
Method
- Rub the pork with paprika, sugar, salt and pepper.
- Brown the chunks in the open pot for 8 minutes, then pour in the stock.
- Lid on, bring to pressure, cook 45 minutes. Let the pressure drop naturally.
- Shred with two forks, stir through the BBQ sauce and pile it into rolls.
15-Minute Chicken Stir Fry
You need
- 2 chicken breasts, sliced thin
- 1 pepper, handful of mangetout, 2 spring onions
- 2 cloves garlic and thumb of ginger
- 3 tbsp soy sauce
- 1 tbsp honey
- Noodles or rice
Method
- Get the wok hot before anything goes in. High heat is the whole trick with stir fry.
- Chicken first, 4 minutes, spread out and left alone so it colours rather than stews.
- Add the vegetables, garlic and ginger. Keep everything moving for 3 minutes.
- Soy and honey in, toss for 1 minute until it glazes. Straight onto noodles.
Cheese and Herb Omelette
You need
- 3 eggs
- 30g grated cheddar
- Small handful of chives or parsley
- Knob of butter
Method
- Beat the eggs with a splash of water — water, not milk, makes them lighter.
- Melt the butter over a low-medium heat and pour the eggs in.
- Drag the setting edges into the middle with a silicone spatula and tilt to fill the gaps.
- While the top is still glossy, add cheese and herbs, fold and slide out onto the plate.
Chicken and Chorizo Paella
You need
- 4 chicken thighs, diced
- 150g chorizo
- 1 onion, 3 cloves garlic
- 400g paella rice
- 1.2 litres chicken stock
- Large pinch saffron
- 200g frozen peas
Method
- Brown the chicken and chorizo, then soften the onion and garlic in the same pot.
- Stir in the rice for a minute so it takes on the fat and colour.
- Add the saffron and stock. Now leave it alone — stirring paella makes it claggy.
- 18 minutes on a gentle simmer, peas in for the last 5. Rest 5 minutes, then serve from the pan.
No-Knead Skillet Bread
You need
- 400g strong white flour
- 7g fast-action yeast
- 1 tsp salt
- 320ml warm water
- Semolina or flour for dusting
Method
- Mix everything into a wet, shaggy dough. Cover and leave 2 hours until doubled.
- Tip onto a floured surface, fold over itself a few times and shape into a round.
- Dust the pan, sit the dough in, cover and prove 45 minutes.
- Into a 220°C oven for 30 minutes until golden and hollow-sounding underneath.
One rule that applies to all of them: low to medium heat. Marble ceramic releases food at lower temperatures than older non-stick, so cranking the hob to full does nothing except shorten the life of the coating.
Care Instructions
Marble ceramic is hard-wearing, but like any non-stick surface it lasts far longer if you treat it right. Five minutes reading this is worth a few extra years out of your pans.
Before the first use
Wash in warm soapy water, rinse and dry. That's it — no seasoning or oiling needed, unlike cast iron.
Cooking
Do
- Cook on low to medium heat — the coating releases food at lower temperatures than older non-stick
- Add a little oil or butter if you want browning, though most things won't need it
- Use wooden, silicone or plastic utensils
- Let the pan cool naturally before washing
Don't
- Preheat an empty pan on high — the fastest way to damage any non-stick
- Use metal utensils, they'll score the surface eventually
- Cut food in the pan
- Plunge a hot pan into cold water — thermal shock warps bases and cracks coatings
- Use aerosol cooking sprays, which leave a residue that builds up and stops food releasing
Cleaning
Warm water, a drop of washing-up liquid and a soft sponge. Nothing should be stuck, so you shouldn't need to scrub.
If something has caught, fill the pan with warm water and leave it 10 minutes rather than attacking it. It'll wipe away.
Never use steel wool, scouring pads, oven cleaner or bleach on the coating.
Dishwasher
The range will survive a dishwasher, but we'd rather you washed by hand. Dishwasher salts are harsh on non-stick over repeated cycles, and hand washing takes about ten seconds. Doing it by hand is the single biggest thing you can do to make the coating last.
Hobs
Every piece works on gas, electric, ceramic, halogen and induction. On glass and ceramic hobs, lift rather than slide — it protects both the hob and the pan base.
Match the pan to the ring where you can. A 20cm pan on a large gas burner sends flame up the sides and cooks the outside of the pan rather than the food in it.
Oven use
Pots and casseroles go straight from hob to oven. On frying pans and the griddle, remove the handle first.
Glass lids are fine at normal oven temperatures but should not go under a grill.
Storage
Take the handles off and they stack flat. If you're stacking pans inside each other, put a tea towel or a pan protector between them — the base of one pan scraping the coating of another is the most common way these get damaged, and it happens in the cupboard rather than on the hob.
When the coating does wear out
All non-stick has a working life. If food is starting to catch after years of use, that's normal wear rather than a fault. If it's happening within a few months, get in touch and tell us how it's been used — we'll be straight with you about which it looks like.
Delivery & Returns
Everything ships from the UK by Royal Mail. Order today and it'll usually be with you inside a week.
How long it takes
Orders are picked, packed and dispatched within 3 working days. Once it's handed over, Royal Mail 1st Class typically delivers in 1–2 working days.
That means 4–5 working days from order to doorstep in most cases.
| Stage | Timing |
|---|---|
| Order placed and confirmed | Same day |
| Picked, packed and dispatched | Within 3 working days |
| Royal Mail 1st Class in transit | 1–2 working days |
| Total | 4–5 working days |
Working days are Monday to Friday, excluding bank holidays. Orders placed at the weekend start their three days on the Monday.
What it costs
| Order value | Delivery |
|---|---|
| Under £50 | £4.95 |
| £50 and over | Free |
Where we deliver
UK mainland addresses. For the Highlands and Islands, Northern Ireland, the Isle of Man and the Channel Islands, delivery can take a couple of days longer and larger items may carry a surcharge — get in touch before ordering and we'll confirm.
Tracking your order
You'll get a confirmation email when you order and a second one with tracking details the moment it's dispatched. If you haven't had the dispatch email after three working days, email us and we'll chase it.
Returns
If something isn't right, you have two separate sets of rights — one for changing your mind, one for anything faulty.
Changed your mind
Under the Consumer Contracts Regulations you have 14 days from the day it arrives to tell us you want to cancel, and a further 14 days to get it back to us.
| Step | Timing |
|---|---|
| Tell us you want to return it | Within 14 days of delivery |
| Send the item back | Within 14 days of telling us |
| Refund issued | Within 14 days of us receiving it |
Items need to be unused and in their original packaging. Cookware that's been cooked in can't be resold, so it can't be returned under the change-of-mind rules.
Return postage is yours in this case. We'd recommend a tracked service — until it reaches us it's still your parcel.
Faulty, damaged or not what you ordered
Different rules, and better ones. Under the Consumer Rights Act you're entitled to a full refund if you report a fault within 30 days, and a repair or replacement for up to six months after that.
- Damaged in transit — send a photo within 48 hours of delivery. We'll replace or refund, usually without needing it back.
- Faulty on arrival — tell us within 30 days for a full refund.
- Wrong item sent — our mistake, our postage. We'll get the right one out to you.
We cover return postage on anything faulty, damaged or incorrectly sent.
What isn't covered
Normal wear on a non-stick surface after extended use isn't a fault. Neither is damage from metal utensils, repeated dishwasher cycles, overheating an empty pan, or thermal shock from cold water on a hot pan. The care instructions cover all of that.
If you're not sure which side of the line yours falls on, send us a photo and we'll tell you honestly.
How to start a return
Email us with your order number, what you're returning and why. We'll confirm the return address and talk you through it from there.
Questions about an order? Email [email address — to be added] with your order number and we'll come back to you the same working day.
Frequently Asked Questions
The things people ask most. If yours isn't here, email [email address — to be added].
The cookware
What is marble ceramic coating?
It's a non-stick surface built up in layers over a cast aluminium body, with mineral particles worked through it. The speckled look is the coating itself rather than a pattern printed on top.
It releases food at lower temperatures than older non-stick coatings and stands up better to everyday use.
Is it PFOA free?
Yes. Every piece in the range is free from PFOA.
Will it work on my hob?
Yes — all of it. The induction-ready steel base works on gas, electric, ceramic, halogen and induction.
Can it go in the oven?
The pots and casseroles go from hob to oven as they are. On the frying pans and griddle, take the handle off first and they're oven-safe.
Glass lids are fine in the oven at moderate temperatures, but take them off under a grill.
Do I need oil?
Very little, and often none at all. A small amount helps with browning and flavour, but nothing should stick without it.
Is it dishwasher safe?
It'll survive a dishwasher, but we'd rather you didn't make a habit of it — dishwasher salts are harsh on any non-stick surface over time. Warm water and a soft sponge takes about ten seconds and the coating lasts a lot longer for it.
What utensils can I use?
Wood, silicone or plastic. Metal utensils will eventually score any non-stick surface, marble ceramic included.
How do I make the coating last?
Three things: cook on a low to medium heat, never run it empty on full heat, and let it cool before it goes anywhere near cold water. Thermal shock does more damage to cookware than anything else people do to it.
Which size do I need?
Rough guide: 20–24cm suits one or two people, 28–32cm covers a family of four, and 36cm and up is for batch cooking or feeding a crowd. If you're only buying one, most people get the most use out of a 28cm.
Orders and delivery
How long will my order take?
Dispatched within 3 working days, then 1–2 working days with Royal Mail 1st Class. So 4–5 working days in total for most orders. Full detail is on the delivery page.
How much is delivery?
£4.95 on orders under £50, free on anything over.
Can I track it?
Yes — you'll get tracking details by email as soon as it's dispatched.
Can I change or cancel my order?
If it hasn't been dispatched, email us and we'll amend or cancel it. Once it's with Royal Mail you'll need to return it under the standard returns process.
Contact us
Email: [email address — to be added]
We aim to reply the same working day, Monday to Friday.
Returns
What's your returns policy?
You have 14 days from delivery to tell us you want to cancel, and another 14 days to return it. Items need to be unused and in their original packaging.
Return postage is yours unless the item was damaged or faulty.
My order arrived damaged.
Send a photo to [email address — to be added] within 48 hours of delivery and we'll arrange a replacement or refund straight away.
The non-stick has stopped working.
Get in touch and tell us how it's been used. Coating that's failed early is one thing; coating worn down by metal utensils, dishwasher cycles or high heat is another, and we'll be straight with you about which it looks like.
About U Can Cook
Good cookware shouldn't need a chef to get the best out of it. That's the whole idea.
Most people don't give up on cooking because they can't follow a recipe. They give up because the eggs weld themselves to the pan, the sauce catches on the bottom, and the washing up afterwards takes longer than the meal did.
Better pans fix most of that. So we went looking for cookware that performs like the expensive stuff without the price tag that usually comes with it — and built a range around it.
What marble ceramic actually is
Marble ceramic is a non-stick coating built up in layers over a cast aluminium body, with mineral particles worked through it. The speckled finish you can see isn't decoration — it's what gives the surface its hardness and its resistance to scratching.
Compared with older non-stick coatings it releases food more easily at lower temperatures, which is why you can cook with little or no oil, and it holds up better to daily use.
PFOA free
Every piece in the range is free from PFOA — a compound once used in the manufacture of traditional non-stick coatings and since phased out across the industry. If you're replacing older pans, this is the practical upgrade.
Why the base matters
A thin pan puts all the heat in one spot, which is how food ends up burnt in the middle and raw at the edges. Our pots and pans are built on a heavy induction-ready steel base that spreads heat across the whole surface.
It also means they work on any hob you've got — gas, electric, ceramic, halogen or induction — so nothing becomes redundant when you move house or change kitchen.
Built to be used
- Removable handles on the pans, so they go straight into the oven and stack flat in the cupboard
- Tempered glass lids so you can see what's happening without letting the heat out
- Sizes from 20cm to 44cm — a single portion through to feeding a full table
- Wipe clean — most of the time a cloth and warm water is all it takes
Getting the most out of them
Non-stick lasts longest on a low-to-medium heat. It doesn't need a screaming hot pan to work, and running one empty on full whack is the quickest way to shorten its life. Wooden or silicone utensils, a gentle sponge, and they'll keep going for years.
With our pans, anyone can cook. That's not a slogan we picked because it rhymed — it's the entire point of the range.