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)
a stainless steel stockpot with a lid.
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
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
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
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
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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
A cast iron skillet on a white kitchen towel
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
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
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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