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.
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We Reviewed Anyday Cookware: Are the Microwavable Dishes Worthwhile?
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We Tested 11 Electric Griddles—Here Are Our Favorites
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We Tested 13 Carbon Steel Pans—Three Stood Out
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How to Deep-Clean Your Dutch Oven (and Keep It Looking Like New)
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We Tested 8 Enameled Cast Iron Skillets and Found Three Great Options
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Are Expensive Dutch Ovens Really Worth the Price?
Explore Cookware
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The Best Cookware Deals Happening Right Now
Why the Misen Roasting Pan Is the Exception to Our No-Roasting Pan Rule
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We Tested 8 Braisers—Here Are the Best Models for Braises, Shallow Frying, and More
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We Tested 7 Grill Pans—Our Favorites Got Top Marks
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We Tested 16 Nonstick Skillets and Still Don't Think You Should Spend a Ton on One
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We Tested Sauciers—Here Are Our Favorite Models
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The Best Cookware for Induction Cooktops, According to Our Rigorous Reviews
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We Tested 6 Pressure Canners—Here Are Our Favorites
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We Tested 22 Cast Iron Skillets—Here Are the Best Ones
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How to Buy, Season, and Care for a Wok
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We Tested 25 Stainless-Steel Skillets to Find the Best Ones
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Why You Shouldn't Use Nonstick Cookware (Most of the Time)
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We Tested 16 Stockpots—Here Are Our Favorites
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The Pros and Cons of Copper Cookware
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We Tested 20 Dutch Ovens—Here Are Our Favorites
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How to Season a Cast Iron Pan (It's Easier Than You Think!)
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The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
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How to Season Carbon Steel Pans
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How Pressure Cookers Actually Work
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How to Restore Rusty and Damaged Cast Iron Skillets and Cookware
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If You Love Cast Iron Pans, You'll Also Love Carbon Steel
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We Tested 9 Casserole Dishes—Here Are the Best Ones
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What's the Difference Between a Skillet and a Sauté Pan?
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How to Clean Candy (and Other Sticky Stuff) From a Pot
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Everything You Can Do With a Wok
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Hack Your Way to a Bigger Stovetop, No Renovation Required
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The Perfect Pan for Pasta
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Why You Don't Need an Expensive Roasting Pan
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How to Clean and Care for Copper Cookware
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We Tested 15 Pressure Cookers and Multi-Cookers—These Are Our Favorites
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Baking Sheets and Cooling Racks Belong in Every Kitchen
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How Copper Pots Are Made
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How to Clean and Care for Cast Iron Cookware
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How to Buy, Season, and Maintain Cast Iron Cookware
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The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.
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How to Clean Stainless Steel Pots and Pans
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All-Clad Skillet vs. Tramontina Fry Pan: Which is Better?
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Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product
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The 7 Essential Pots and Pans Every Cook Needs
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Why I Love the Baking Steel Griddle
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Wok Skills 101: Steaming
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Why You Need Sizzle Platters and Eighth-Sheet Pans in Your Kitchen
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Why Cheap Nonstick Skillets Are Best
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Do Grill Pans Actually Mimic Grilling? | Ask The Food Lab
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7 Ways to Use a Cast Iron Frying Pan (Besides Frying)
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Essential Pots and Pans: The Cookware Every Kitchen Needs
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The Best Flat-Bottomed Woks
The Best Surface For Baking Pizza, Part 9: Parchment and Stone
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How to Toss Food in a Skillet
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How to Butter-Baste Steaks, Chops, and Fish
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How to Make a Pan Sauce, and How to Fix a Broken One
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How to Make Tadka
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How to Cook Frozen Dumplings
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The Right Way to Sauce Pasta
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All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings
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How to Pan-Fry Salmon Fillets | The Food Lab
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The Best Ways to Cook Steak, Explained
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Everything You Ever Wanted to Know (Plus More!) About Boiling Water