Cookware

Skillets, sauciers, and Dutch ovens, oh my! All of the cookware you need—and none that you don't—all tested and approved by our staff.

The Best Electric Griddles of 2021

The Best Cast Iron Skillets of 2021

How to Buy, Season, and Care for a Wok

The Best Stainless-Steel Skillets of 2021

Why You Shouldn't Use Nonstick Cookware (Most of the Time)

The Best Stockpots

The Pros and Cons of Copper Cookware

The Best Dutch Ovens of 2021

How to Season a Cast Iron Pan (It's Easier Than You Think!)

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

How to Season Carbon Steel Pans

How Pressure Cookers Actually Work

How to Restore Rusty and Damaged Cast Iron Skillets and Cookware

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

The Best Baking (Casserole) Dishes

What's the Difference Between a Skillet and a Sauté Pan?

How to Clean Candy (and Other Sticky Stuff) From a Pot

Everything You Can Do With a Wok

Hack Your Way to a Bigger Stovetop, No Renovation Required

The Perfect Pan for Pasta

Why You Don't Need an Expensive Roasting Pan

How to Clean and Care for Copper Cookware

The Best Pressure Cookers and Multi-Cookers

Baking Sheets and Cooling Racks Belong in Every Kitchen

How Copper Pots Are Made

How to Clean and Care for Cast Iron Cookware

How to Buy, Season, and Maintain Cast Iron Cookware

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

How to Clean Stainless Steel Pots and Pans

Equipment: The All-Clad vs. Tramontina Skillet Showdown

Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product

Equipment: The 7 Most Essential Pots and Pans

The Baking Steel Griddle Has Arrived

Wok Skills 101: How to Steam in a Wok

Why Sizzle Platters and Eighth-Sheet Pans Belong in Every Kitchen

The Best Nonstick Pans of 2021

Seriously Asian: Searching for the Perfect Wok

Meet the Mini Baking Steel Griddle

Roasting Turkey? Throw Out Your Roasting Pan and Reach for Your Baking Stone | The Food Lab

Do Grill Pans Actually Mimic Grilling? | Ask The Food Lab

New Cast Iron Pans from Borough Furnace

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

The New Reversible Baking Steel/Griddle is Not Just for Pizzas | The Food Lab

The Best Cookware and Gadget Deals on Prime Day

How to Make Tadka

Everything You Need to Know to Make Chinese Hot Pot at Home

How to Cook Frozen Dumplings

The Right Way to Sauce Pasta

All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings

How to Pan-Fry Salmon Fillets | The Food Lab

The Food Lab's Complete Guide to Pan-Seared Steaks

The Best Ways to Cook Steak, Explained

Everything You Ever Wanted to Know (Plus More!) About Boiling Water | The Food Lab

How to Cook Crispy Tofu Worth Eating

Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home) | The Food Lab

How to Make a Roux and Use It Right

The Best Oatmeal Is All About Technique

Gadgets: The Aebelskiver Pan

The Best Surface For Baking Pizza, Part 9: Parchment and Stone