Cook betterwith theright tools.
Reviews and buying guides for cookware, knives, appliances and bakeware: materials, care and real-world fit for your kitchen, with reader codes from brands we trust.
Equip your kitchen
Start with what you cook, then choose materials and sizes that suit your kitchen.
Know your kitchen gear
How to choose an air fryer: basket vs oven-style vs dual-basket, capacity for your household, wattage, controls, cleaning and what air fryers cook best.
How metal, glass, ceramic and silicone bakeware compare for browning, heat retention and durability, and which pans to use for cakes, cookies, bread and casseroles.
How to choose a chef's knife: German vs Japanese styles, blade length, steel hardness, edge angle, handle, balance and care.
- 04
Cookware Materials Guide: Stainless, Nonstick, Cast Iron and More
Cookware
- 05
How to Season Cast Iron (and Keep It Nonstick)
Cookware care
- 06
How to Sharpen Kitchen Knives: Honing vs Sharpening
Knives
- 07
Induction Compatible Cookware: How to Check Your Pans
Cookware
- 08
Meat Thermometer Guide: Safe Internal Temperatures for Every Meat
Food safety
Kitchen questions, answered
What size air fryer do I need?
About 2 to 3 quarts for one or two people, 4 to 6 quarts for three or four, and 6 quarts or more, or a dual-basket model, for larger households.
Read: Air Fryer Buying Guide →Glass or metal for baking?
Metal for cakes, cookies and breads that need even, quick heating and good browning. Glass for casseroles, pies and dishes where you want to see the bottom or hold heat.
Read: Bakeware Materials Guide →What size chef's knife should I get?
An 8-inch (about 20 cm) chef's knife suits most home cooks. Choose 6 inches for small hands or tight spaces, and 10 inches for large-volume prep.
Read: Chef's Knife Buying Guide →What cookware material is best?
There is no single best material. Stainless steel is the most versatile, nonstick is easiest for eggs, and cast iron and carbon steel are best for high-heat searing.
Read: Cookware Materials Guide →What oil is best for seasoning cast iron?
Neutral oils with a high smoke point, such as vegetable, canola or grapeseed oil, or shortening, work well. The key is applying very thin layers.
Read: How to Season Cast Iron (and Keep It Nonstick) →How often should I sharpen my knives?
Most home cooks need to sharpen a few times a year, and hone regularly in between. If a knife slides off a tomato skin instead of biting in, it's time.
Read: How to Sharpen Kitchen Knives →Clear answers for cooks
Construction, materials, care and compatibility come first, from the manufacturer's own specs.
Each review says who the product suits, who should look elsewhere, and what to know before you buy. No filler, no hedging.
Brands cannot buy a review or a spot on a list. Partner codes save you money; they never decide what we recommend.
Prices are dated, codes are updated across the site at once, and pages are revised when a product changes.
The kitchen index
- 01CookwareFrying pans, saucepans, Dutch ovens and cookware sets.3 pages
- 02KnivesChef's knives, knife sets, cutting boards and sharpeners.2 pages
- 03AppliancesBlenders, air fryers, coffee makers, mixers and small appliances.1 page
- 04Bakeware & toolsBakeware, utensils, thermometers, scales and food storage.2 pages