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.
Stacks of stainless-steel skillets sit on a countertop.
We Tested 25 Stainless-Steel Skillets to Find the Best Ones
Why You Shouldn't Use Nonstick Cookware (Most of the Time)
a stainless steel stockpot with a lid.
We Tested 16 Stockpots—Here Are Our Favorites
The Pros and Cons of Copper Cookware
Photo of grey LeCreuset Dutch oven
We Tested 15 Dutch Ovens—Here Are Our Favorites
Seasoning a cast iron skillet.
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
How to Season Carbon Steel Pans
How Pressure Cookers Actually Work
A restored vintage piece of cast iron cookware
How to Restore Rusty and Damaged Cast Iron Skillets and Cookware
A stack of black steel pans
If You Love Cast Iron Pans, You'll Also Love Carbon Steel
We Tested 9 Casserole Dishes—Here Are the Best Ones
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
We Tested 15 Pressure Cookers and Multi-Cookers—These Are Our Favorites
Baking Sheets and Cooling Racks Belong in Every Kitchen
How Copper Pots Are Made
Cleaning a cast iron pan with warm, soapy water.
How to Clean and Care for Cast Iron Cookware
Three Cast Iron Skillets stacked inside each other.
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
Food tossed in skillet
All-Clad Skillet vs. Tramontina Fry Pan: Which is Better?
Why I Love My Whirley Pop, the Ultimate Popcorn-Popping Product
A cast iron skillet on a white kitchen towel
The 7 Essential Pots and Pans Every Cook Needs
Why I Love the Baking Steel Griddle
A bamboo steamer set in a wok holds a plate of freshly steamed pork ribs.
Wok Skills 101: Steaming
Why You Need Sizzle Platters and Eighth-Sheet Pans in Your Kitchen
Pouring egg into a skillet for scrambled eggs and stirring with a flexible spatula
Why Cheap Nonstick Skillets Are Best
A roast turkey on a wood cutting board.
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
7 Ways to Use a Cast Iron Frying Pan (Besides Frying)
WokShop Carbon Steel Wok against a white background
The Best Flat-Bottomed Woks
The Best Surface For Baking Pizza, Part 9: Parchment and Stone
How to Toss Food in a Skillet
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
How to Make Tadka
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
How to Pan-Fry Salmon Fillets | The Food Lab
The Best Ways to Cook Steak, Explained
Everything You Ever Wanted to Know (Plus More!) About Boiling Water | The Food Lab
How to Make a Roux and Use It Right
How to Make Paella
A tamale, unwrapped and still on its husk, with green salsa on top.
How to Make Mexican Tamales
How to Make the Best Potato Hash | The Food Lab
Potato Chip Grilled Cheese
The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)
A large cowboy steak grilling on a charcoal barbecue.
7 Myths About Cooking Steak That Need to Go Away
An open carton of a dozen eggs. Some of the eggs are cracked open so the yolks are exposed.
How to Temper Eggs
How Salty Should Pasta Water Be?
Does Adding Pasta Water Really Make a Difference?
A New Way to Cook Pasta? | The Food Lab