Pans, pots, Dutch ovens, sets
Walk into any kitchen store and you’ll find walls of gleaming pots and pans in every material, size, and price point imaginable. Stainless steel, nonstick, ceramic, cast iron, carbon steel, copper, hard-anodized aluminum — each with its own advocates who insist it’s the only material worth buying. The truth is simpler than the marketing suggests. … Read more
Buying cookware piece by piece is expensive. A good skillet here, a saucepan there, a stockpot when you finally need one — and suddenly you’ve spent $400 on mismatched pots and pans. A well-chosen cookware set solves that problem: everything you need in one purchase, designed to work together, at a price that’s dramatically lower … Read more
Le Creuset and Staub are the two names that define premium Dutch ovens. Both are French. Both use enameled cast iron. Both come with lifetime warranties. And both cost enough that you want to make the right choice the first time. The differences between them are real but subtle — the kind of details that … Read more
A nonstick pan should do one thing exceptionally well: let food release without sticking. Eggs should slide. Fish should lift cleanly. Pancakes should flip without tearing. And it should keep doing this for more than three months before the coating starts giving up. That last part is where most nonstick pans fail. The initial performance … Read more