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Materials, care, sizing and buying advice for the tools you cook with every day.
Cookware
Frying pans, saucepans, Dutch ovens and cookware sets.
How stainless steel, nonstick, cast iron, carbon steel, enameled cast iron and copper cookware compare for heat, durability, care and what to cook in each.
How to season a cast iron skillet in the oven, clean it after cooking, remove rust, and build a slick, durable seasoning over time.
How induction cooking works, the magnet test for induction-compatible cookware, which materials work, and what to look for when buying pans for induction.
Knives
Chef's knives, knife sets, cutting boards and sharpeners.
How to choose a chef's knife: German vs Japanese styles, blade length, steel hardness, edge angle, handle, balance and care.
The difference between honing and sharpening, how to use a honing rod, whetstones and pull-through sharpeners, and how often to sharpen kitchen knives.
Appliances
Blenders, air fryers, coffee makers, mixers and small appliances.
Bakeware & tools
Bakeware, utensils, thermometers, scales and food storage.
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.
USDA safe internal cooking temperatures for poultry, ground meat, steaks, pork and fish, plus how to use a meat thermometer and which type to buy.