Kitchenware Stores in Lebanon: Cookware, Knives, and Bakeware
AdvisorLB Team
Beirut's Tabaris and Hamra are home to specialty kitchenware shops, while big-box outlets in Mount Lebanon and Tripoli stock high-volume cookware. Quality varies — a heavy cast iron skillet outlasts a thin non-stick pan by a factor of ten.
Cookware materials
- Stainless steel (clad with aluminium): all-purpose, durable, induction-compatible. Brands: All-Clad (US), Demeyere (Belgian), De Buyer (French).
- Cast iron: Le Creuset enamel-coated for braising; Lodge bare cast for searing.
- Carbon steel: wok, crepe pan — light, fast-heating.
- Non-stick (PTFE/PFOA-free): eggs, fish — replace every 2–3 years.
- Copper: beautiful, precise heat, expensive (Mauviel).
Knives
- Western chef knife 20–24 cm — workhorse.
- Japanese santoku 17 cm — vegetables, fine slicing.
- Paring 9 cm — small work.
- Bread knife serrated 23 cm.
- Brands: Wüsthof, Zwilling (German), Global, MAC (Japanese), Victorinox (Swiss, budget).
- Sharpening every 3–6 months; honing weekly.
Bakeware
- Heavy-gauge aluminium for baking sheets — won't warp.
- Springform pans for cheesecake.
- Loaf, bundt, tart, and silicone moulds.
- Cooling racks essential — never skip.
Smart shopping tips
- Lift the pan — heavy = good thermal mass.
- Check rivets and handle attachment for longevity.
- Buy 1–2 quality pieces over 10 cheap ones.
- Lifetime warranty signals manufacturer confidence.