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.

Explore Cookware

All Stovetop Guides
two stacks of various nonstick skillets against a white background
We Tested 16 Nonstick Skillets and Still Don't Think You Should Spend a Ton on One
five sauciers stacked on top of one another
We Tested Sauciers—Here Are Our Favorite Models
Braised chicken thighs in a stainless steel frying pan
The Best Induction Compatible Cookware, According to Our Rigorous Reviews
a jar of beans being lowered into an All-American brand pressure canner
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
Stacks of stainless-steel skillets sit on a countertop.
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)
a stainless steel stockpot with a lid.
We Tested 16 Stockpots—Here Are Our Favorites
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The Pros and Cons of Copper Cookware
two hands with oven mitts on removing a Dutch oven from an oven
We Tested 19 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
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How to Season Carbon Steel Pans
pressure-cooker
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
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We Tested 9 Casserole Dishes—Here Are the Best Ones
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
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
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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
Food tossed in skillet
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
A cast iron skillet on a white kitchen towel
The 7 Essential Pots and Pans Every Cook Needs
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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
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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
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)
Three pots on a stove top. One smaller pot has chicken stock cooking in it.
Essential Pots and Pans: The Cookware Every Kitchen Needs
WokShop Carbon Steel Wok against a white background
The Best Flat-Bottomed Woks
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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
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
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
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The Best Ways to Cook Steak, Explained
Overhead view of boiling water
Everything You Ever Wanted to Know (Plus More!) About Boiling Water | The Food Lab
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How to Make a Roux and Use It Right
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How to Make Paella
A tamale, unwrapped and still on its husk, with green salsa on top.
How to Make Mexican Tamales
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How to Make the Best Potato Hash | The Food Lab