Cookware
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The Best Induction Cookware
by Rachel Wharton
We’ve tested hundreds of pots and pans, and we can help you choose the best cookware to use with an induction stove or cooktop.
‘The Bear’ Is Back. Here’s Every Wirecutter Pick We’ve Spotted in Carmy’s Kitchen.
by Alexander Aciman
Here we list every Wirecutter pick we spotted in The Bear’s first two seasons.
The Best Nonstick Pan
by Lesley Stockton
We’ve cooked mounds of eggs and more in 27 nonstick pans since 2016, and we recommend the slick and durable Tramontina 10-Inch Professional Restaurant Fry Pan.
How to Clean Baking Sheets
by Marguerite Preston
You can restore your baking sheets’ shine with a fair amount of hard scrubbing. But there’s good news: Your dingy baking sheets are actually fine––maybe even better––just the way they are.
Ask Wirecutter: My Family Uses Scratched Nonstick Pans. Is That Bad?
by Annemarie Conte
Using scratched nonstick pans is not a good idea for many reasons. Here’s how to keep them looking good, and alternative pans you might want to try.
The Best Carbon Steel Pan
by Lesley Stockton
We fried eggs and browned chicken in nine carbon steel pans, and the slick, lightweight, comfy-handled OXO Obsidian Carbon Steel Frypan came out on top.
The Best Charcoal Grill
by Tim Heffernan, Lesley Stockton, and Michael Sullivan
The Weber Original Kettle Premium Charcoal Grill 22″ has been our pick since 2017. It’s solidly constructed and easy to control, offering great value.
The Best Woks
by Cathy Erway and Marilyn Ong
We’ve sautéed, steamed, and fried our way across eight different woks (and researched many more). We recommend the Sur La Table Professional Carbon Steel Wok.
The Best Skillet
by Michael Sullivan and Lesley Stockton
We’ve completed more than 90 collective hours of research and testing since 2014. Here’s what we recommend as the best skillet for most cooks.
How to Clean Stainless Steel Pans
by Anna Perling
Scorching a stainless steel pan is no big deal. Here are the tools and tips to get it shining again.
This Cleaning Powder Was Invented in the 1880s. It Still Keeps My Kitchen Gear Looking New.
by Christine Cyr Clisset
Bar Keepers Friend is my go-to tool for deep-cleaning the stainless steel surfaces and pans in my kitchen.
This Adorable Butter Warmer Isn’t Just for Butter. I Use It for Coffee and Miso Soup Too.
by Katie Okamoto
You do not need a Dansk Købenstyle Butter Warmer. But chances are it will quickly bring outsized kitchen cheer for years to come.
The Best Mixing Bowls
by Lesley Stockton
After mixing and tossing in 13 sets of bowls, we recommend the Thunder Group Stainless Steel Mixing Bowls and the glass Pyrex Smart Essentials Mixing Bowl Set.
The Best Cast-Iron Skillet
by Lesley Stockton, Sharon Franke, and Michael Sullivan
After testing 16 cast-iron skillets, we recommend the Lodge Chef Collection 12 Inch Cast Iron Skillet. It’s lightweight, sears well, and releases foods easily.
The Best Pizza Stone and Baking Steel
by Lesley Stockton
We think the FibraMent-D Baking Stone is the best all-purpose stone for making crisp pizza, crusty bread, and golden pastries.
The Best Dutch Oven
by Anna Perling
The Lodge 6 Quart Enameled Cast Iron Dutch Oven has been our top pick since 2015 for its ability to braise, sear, and bake as well as more expensive pots.
The Best Roasting Pan
by Lesley Stockton
After roasting over 400 pounds of poultry in 14 pans over the past four years, we’ve yet to find a better value than the Cuisinart 16″ Roasting Pan With Rack (MCP117-16BR).
Nonstick Tramontina Fry Pans Are a Joy to Cook With—We’ve Recommended Them Since 2016
by Anna Perling
The affordable Tramontina fry pan makes it easy to cook, flip, and scramble delicate foods.
The Best Cookware Set
by Michael Sullivan
After researching over 80 cookware sets and rigorously testing 19, we recommend the Tramontina Gourmet 12-Piece Tri-Ply Clad Cookware Set.
Why Nordic Ware Baking Sheets Have Been Our Pick For 10 Years
by Marguerite Preston
Nordic Ware baking sheets are a versatile, inexpensive kitchen staple— and select sizes are on sale now!
Lodge Cookware Can Last a Lifetime, and It Costs Less Than $100
by Ben Keough
With proper care, Lodge cookware can truly be a buy-it-for-life thing.
The Best 13-by-9 Casserole Dish
by Christine Cyr Clisset and Sharon Franke
After testing 15 casserole dishes since 2014, we recommend the Emile Henry Modern Classics Rectangular Baker for its good looks and generous capacity.
How to Clean and Season Cast-Iron Cookware
by Michael Sullivan
We’ve tested numerous methods and products to find what’s best to restore, clean, and season cast-iron cookware.
Setting Up a New Kitchen? These Budget Essentials Get You Cooking for Just $200.
by Mace Dent Johnson
We’ve gathered a list of essential gear to get cooking in a new kitchen, all for around $200 total.
The Best Ways to Make (and Flavor) Popcorn
by Dorie Chevlen
There’s no single best way to make popcorn, but after testing a bunch of methods, we’ve found a few tools we prefer over throwing a bag in the microwave.
Using Nonstick Spray on Nonstick Pans Is a Terrible Idea. Here’s What to Do Instead.
by Rose Maura Lorre
Nonstick cooking spray is, ironically, terrible for nonstick pans. Here’s why, and what you should do instead to keep your nonstick cookware in good shape.
Everything You Need to Make Hot Pot at Home
by Marilyn Ong
Hot pot, a meal cooked communally at the table, is an enticing way to eat in colder months. Here are our tips for making the meal easy to pull off at home.
Choosing the Right Pan Can Make You a Better Cook
by Elissa Sanci
If you’re unsure of which pan to use in any given culinary situation, check this cheat sheet to make your choice.
9 Cheap(ish) Kitchen Workhorses Made to Last
by Anna Shults Held
You don’t have to spend a fortune to furnish your kitchen with these sturdy, long-lasting essentials.
How to Clean and Care for Copper Cookware
by Michael Sullivan
You can clean and polish copper with household items you probably already have on hand. Here’s how to do it.
Build Your Own Cookware Set
by Michael Sullivan
Piecing together your own cookware set gives you the freedom to customize your collection and allows you to buy only what you need.
The Best Small Saucepan
by Lesley Stockton and Anna Perling
Among the 14 pans we’ve tested, the Tramontina Gourmet Tri-Ply Clad 2-Quart Covered Saucepan stands out for its comfortable handle and even heating.
A One-Handed Cook’s Favorite Kitchen Tools
by Britt H. Young
Some of the most reliable tools for cooking with one hand are only incidentally so—mainly, they’re just examples of good design.
The Instafamous Always Pan Is Not Worth the Hype
by Elissa Sanci
The Always Pan and its ilk aren’t just pretty—they promise to elevate cooking to new heights. We tested them and found that their beauty is only skin-deep.
The Challenger Bread Pan Aced Our Bake Tests, but Most Novices Don’t Need It
by Ben Keough
We baked 32 loaves of bread to test the Challenger Bread Pan against the Lodge Combo Cooker. It’s a great pan, but it’s not worth the price for everybody.
Why We’re Not Worried About Pyrex Bakeware “Exploding”
by Michael Sullivan
We don’t think you need to be fearful of using tempered-glass items, but you should still treat them with care.