I made gamjatang for 14 people last Lunar New Year and ran out of pot at the worst possible moment. The 8-quart I had at the time overflowed with broth, the lid bounced, and I ended up babysitting the stove for six hours while two pork neck bones fought me for dominance. After that, I … Read more
If you cook dinner more than three nights a week, the best saute pans earn their drawer space faster than any other piece of cookware in your kitchen. After 30 days of searing chicken thighs, reducing tomato sauce, simmering kimchi-jjigae, and flipping family-sized omelets, our team landed on ten pans that genuinely belong on a … Read more
Our team spent eight weeks searing chicken thighs, simmering tomato sauce, braising short ribs, and steaming kimchi jjigae in ten of the best saute pans with lids on the market. We logged heat distribution, lid fit, handle comfort, oven-to-stovetop transitions and clean-up for every pan. What follows is the same lineup we now keep at … Read more
I burned through my first nonstick frying pan in eight months. Eggs welded to the surface, sauce turned into glue, and the coating flaked into my stir-fry. That is the moment I started paying attention to which nonstick saute pans actually hold up, and which ones just look shiny in product photos. A nonstick saute … Read more
A good sear is the difference between a pale, sad chicken thigh and one with a bronze crust that shatters when you cut into it. After testing eight stainless steel and tri-ply saute pans in our kitchen for weeks, the Cuisinart 5.5-Quart Stainless Saute Pan earned the top spot for best saute pans for searing … Read more
I’ve been on a quiet obsession with braisers for the last few years, and after searing, simmering, and slow-cooking my way through dozens of weeknight dinners, I can say with confidence that the best braisers earn the cabinet space ten times over. A great enameled cast iron braiser browns a full pound of short ribs … Read more
Yes, a nonstick pan is the best tool for cooking omelettes, especially for beginners. The slick coating lets you slide a folded French omelette onto a plate in one clean motion, and it dramatically reduces the oil you need for delicate eggs. After testing 8 pans side by side over 6 weeks in our home … Read more
An enameled cast iron braiser is a wide, shallow pan with a tight-fitting lid, made from cast iron coated in a vitreous enamel glaze, designed for searing food across a large surface area and then simmering it in a small amount of liquid. The wide base browns quickly and evenly, while the short sides and … Read more
If you’ve ever wanted Dutch-oven-level tenderness with better browning and faster sauce reduction, the best braisers for slow cooking solve exactly that problem. A braiser is the wide, shallow workhorse I reach for when I’m searing chicken thighs before a low oven braise, building a pan sauce from fond, or simmering Korean jorim until the … Read more
The best roasting pan for most home cooks is the Circulon Total Bakeware Nonstick Roaster, a 17 by 13 inch alloy steel roaster with a U-shaped rack that holds 20+ pound turkeys, releases food easily, and resists warping year after year. We spent six weeks roasting chickens, twenty-pound turkeys, and tray after tray of root … Read more