'Equipment' on Serious Eats

Equipment: Why it's Worth Buying an Olive Oil Pourer

The greatest olive oil in the world isn't worth a damn if you don't use it, and for my money, the easiest way to get yourself to start using up your olive oil is to store it in a way that properly protects it from oxidation while also allowing for easy, no-fuss access to pour whenever you need a little drizzle here and there. So what's the best storage solution on the market? I tested a dozen different olive oil pourers to find my favorites. More

Love Cast Iron Pans? Then You Should Know About Carbon Steel

We've shared a lot of love for cast iron here at Serious Eats, but in our own kitchens there's another very similar type of pan that gets near equal use: carbon steel. Since it's more common in restaurant kitchens than homes, we've been pretty mum on the subject, but today, it's time to talk about what makes this sibling to cast iron great. More

The Le Creuset Bi-Material Spoon Is the First Plastic Spoon Worth Owning

Let me get one thing straight with you: I don't like plastic cooking utensils. They're weak, ineffectual, melty, flimsy tools that make me feel like I'm cooking in My First Kitchen. That's up until now. For the first time in my life, I've found a plastic cooking spoon that I'm not only happy with, but that I actually find myself reaching for instead of my silicone spatula or my wooden spoon from time to time. More

Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

If you've ever been awestruck by the texture of a purée or a soup in a fancy restaurant, odds are a high-power blender was responsible. The good news is, they're now easily available for the home cook. The bad news? There are many options, and they're pricey. We're talking at least $400. For those bucks, you want to make sure that you're getting the best blender for your needs. Here's the scoop. More

Why Serious Cooks Use Carbon Steel Knives

For a long time, I lived in denial of how strong my feelings for carbon steel are. People would ask me what knives they should buy, and, unless they were professionals, I'd always steer them towards stainless steel. I figured I was giving good advice, since stainless steel is more forgiving, and most home cooks are looking for ease. But now I'm going to tell you what I really think: if you take cooking seriously, if you're ready to invest a little bit of time and a lot more care, and—this is a big one—if you're willing to sharpen your own knives, then carbon steel is where it's at. More

How to Restore Vintage Cast Iron Pans

We love cast iron here at Serious Eats. We know many of our readers love it too. And for those who are really, really serious about it, the next step is to go vintage. But just how do you fix up a rusted century-old pan? We went to a pro to find out. More

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

There's a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest. More

The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

A couple months ago I was approached by Glen Lee, an inventor who claimed to have an ingenious new device for cooking on a wok at home. If it works the way he promised it would, it's going to revolutionize home wok cooking in the same way that the Baking Steel revolutionized home pizza-making. I played around with it a lot, measuring, tinkering, and generally cooking up a storm. I'm happy to report that this thing solves a problem I've been trying to work around for over a decade. More

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

Exciting news in the world of home sous-vide cooking: Anova Culinary has just announced the launch of the Anova Precision Cooker, the first major upgrade to the sous-vide cooker they introduced last year. I visited their studio in San Francisco last week to get an exclusive look at the product, which can be pre-ordered now for only $99 for the first 1,000 orders. I can confidently say that when it comes out in September, it will be the best, most cost-effective consumer-grade sous-vide solution on the market. More

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