Equipment

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.
Stovetop Cooking Guides
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How to Toss Food in a Skillet
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How to Butter-Baste Steaks, Chops, and Fish
A broken pan sauce being stirred with a wooden spoon.
How to Make a Pan Sauce, and How to Fix a Broken One
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How to Make Tadka
More Cookware
Stacks of stainless-steel skillets sit on a countertop.
The Best Stainless-Steel Skillets of 2021
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Why You Shouldn't Use Nonstick Cookware (Most of the Time)
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The Best Stockpots
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The Pros and Cons of Copper Cookware
Photo of grey LeCreuset Dutch oven
The Best Dutch Ovens of 2021
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How to Season a Cast Iron Pan (It's Easier Than You Think!)
Three cast iron skillets nested for storage
The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
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How to Season Carbon Steel Pans
pressure-cooker
How Pressure Cookers Actually Work
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How to Restore Rusty and Damaged Cast Iron Skillets and Cookware
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Love Cast Iron Pans? Then You Should Know About Carbon Steel
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The Best Baking (Casserole) Dishes
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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The Best Pressure Cookers and Multi-Cookers
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Baking Sheets and Cooling Racks Belong in Every Kitchen
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How Copper Pots Are Made
Cleaning a cast iron pan with warm, soapy water.
How to Clean and Care for Cast Iron Cookware
A Cast Iron Skillet
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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Equipment: The All-Clad vs. Tramontina Skillet Showdown
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Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product
Equipment: The 7 Most Essential Pots and Pans
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The Baking Steel Griddle Has Arrived
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Wok Skills 101: How to Steam in a Wok
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Why Sizzle Platters and Eighth-Sheet Pans Belong in Every Kitchen
Pouring egg into a skillet for scrambled eggs and stirring with a flexible spatula
The Best Nonstick Pans of 2021
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Seriously Asian: Searching for the Perfect Wok
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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
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New Cast Iron Pans from Borough Furnace
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7 Ways to Use a Cast Iron Frying Pan (Besides Frying)
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The New Reversible Baking Steel/Griddle is Not Just for Pizzas | The Food Lab
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How to Make Tadka
Assorted ingredients simmer in a Chinese hot pot.
Everything You Need to Know to Make Chinese Hot Pot at Home
How to Cook Frozen Dumplings
The Right Way to Sauce Pasta
Ingredients for mirepoix; diced carrots, celery, and onions on a cutting board.
All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings
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How to Pan-Fry Salmon Fillets | The Food Lab
Pour it on
The Food Lab's Complete Guide to Pan-Seared Steaks
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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 | The Food Lab
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How to Cook Crispy Tofu Worth Eating
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Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home) | The Food Lab
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How to Make a Roux and Use It Right
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The Best Surface For Baking Pizza, Part 9: Parchment and Stone