Most professionals would agree that All-Clad skillets are the cream of the crop. The problem is, the things are expensive. That's where Tramontina comes in. Although the pans are sold exclusively through Walmart, they've been championed by home users and professionals alike as offering performance just as good as All-Clad, at a fraction of the price. So what's the deal? Do they really perform as well as people say they do?
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While open grates are fine for bigger items, grilling small or delicate foods like seafood or vegetables can require acrobatics to prevent things falling into the fire. That's where grill cookware comes in. But can it give you the same results as grilling directly on the grates? To find out, America's Test Kitchen fired up the grill using nine products. The bottom line: A grill pan is a valuable accessory—as long as it's the right design and material. Watch the video review above for information about the winner, or read the full comparison on AmericasTestKitchen.com (free registration required).
Having just adopted a French bulldog named Dumpling, I'm quickly finding out that taking care of a puppy is very similar to taking care of a good cast iron pan, and in some ways, almost as satisfying. They both require a little work, a little patience, and a whole lot of loyalty. The main difference is that in return for my investment, my cast iron pan gives me golden-brown fried chicken, sizzling bacon, corn bread, apple pies, charred hash, perfectly seared steaks, bubbly pizzas, and, yes, crisp dumplings. Dumpling the puppy, on the other hand, gives me mostly licks, chews, and a whole lot of poop. You do the math.
A good wok is one of the most versatile pans in the kitchen. Beyond being the best choice for a stir fry, it's also the ideal vessel for deep-frying, steaming, and indoor smoking. But as with most things, not all woks are created equal. They come in a dizzying array of sizes, shapes, metals, and handle arrangements. Fortunately for all of us, the best woks also happen to be on the inexpensive end of the scale. Here are some things to consider when you buy one.
The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape. A sauté pan, from the French verb meaning "to jump" (sauter) has a wide flat bottom, and relatively tall, vertical sides. A skillet, on the other hand, has sides that flare outward at an angle. But the real question is, when should you use each one, and do you really need both?
Here are the last five items you need to round out your hand tool collection. If you've read through the first and second guides and have got all the items on the list, you've officially got a well-stocked kitchen. That's assuming you've got pots, pans, tools, and all those other fun things we'll be covering in the future.
In the second installment of our guide to essential kitchen hand tools, we cover a few more of the basics.
Every cook has to start somewhere, and the cheapest place to start is with your small tools. These are the hand tools that should be constantly by the side of your stove top, ready to stir, whisk, flip, or pick up any food item at moment's notice. As the list is long, we're dividing it into three parts. These first 7 are the most essential.
Sure, maybe early man got away with a fire and a stick, but any budding kitchen sleuth, or even a good home cook knows that the right equipment can make life in the kitchen a whole lot easier. So here we go, in no particular order: The Food Lab's Top 10 Favorite Pieces of Kitchen Gear.
Editor's Note: Nikki Goldstein, longtime friend of Serious Eats and our newest contributor, will be checking in with a different kitchen gadget every week. Please welcome Nikki! Few would dare question the power of pancakes as comfort food--what's better than waking up to the smell of warm batter puffing up into cakey vehicles for syrup and jam? If you thought this was the pinnacle of Sunday brunch, meet the aebelskiver. It's a warm, doughy concoction that essentially crosses a pancake with a jelly doughnut. They're relentlessly addicting. While many trek to the few eateries that make these fresh (including Aunt Else's in the Twin Cities area, Shopsin's in New York City, and almost any place in Solvang, California), aebelskivers are...
Is your office building made of a steel pot? Apartment tower, actually a cheese grater? Beijing-based sculptor Zhan Wang engineered this San Francisco cityscape out of kitchenware tools you're used to finding at William Sonoma. Stainless steel pots, pans, silverware, plates, graters. San Francisco's Asian Art Museum will run the exhibit until May 25. [via BoingBoing]...
Meg Hourihan pits a $10 kitchen-supply pan against a similar $40 All-Clad model.