1. Kitchen
  2. Cookware
Rather than buying a pots-and-pans set, we recommend putting together your cookware set one piece at a time. Here’s our favorite cookware, the result of many hours of research and testing. We’re confident that these pieces—from skillets to nonstick pans to dutch ovens to pressure cookers—will last a lifetime (and beyond).
  • A shiny skillet with brussels sprouts inside.

    The Best Skillet

    by Michael Zhao, Lesley Stockton, and Michael Sullivan

    After over 70 hours of research and testing since 2014, we still think the All-Clad D3 Stainless Fry Pan with Lid 12 Inch is the best skillet for most cooks.

  • Close up of a person who is using chopsticks to stir a simmering Hot Pot that is on a table surrounded by plates of sliced meats and vegetables.

    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.

  • Two gently used woks situated side by side along with a cooking utensil, a wok lid, and a plate of baby bok choy.

    The Best Woks

    by Cathy Erway

    We sautéed, steamed, and fried our way across 6 different woks (and researched many more). We recommend The Wok Shop’s 14-inch Carbon Steel Wok With Metal Side Handle.

  • Three homemade pizzas arranged on a countertop.

    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.

  • Our 3 picks for cookware sets lined up next to each other. Each set is stacked, with their lids displayed before them.

    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.

  • A person hold's a nonstick pan with a pancake in it. a plate of three additional pancakes is right next to the pan.

    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.

  • cooked turkey in a roasting pan

    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).

  • A stainless steel cookware set, shown stacked with the four lids placed in front.

    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.

  • A bright silver sauce pan set on a gas stove top in a white kitchen.

    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 blue dutch oven and a green dutch oven with garlic and spices.

    The Best Dutch Oven

    by Anna Perling, Kevin Purdy, and Ray Aguilera

    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.

  • Bacon, tomato, and an eggs frying in the pre-seasoned Lodge 12" skillet.

    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 Skillet. It’s lightweight, sears well, and releases foods easily.

  • A silver baking sheet layered with soap suds and scrub sponge inside of a sink.

    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.

  • A close-up of a stainless steel pan that is covered in grease marks.

    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.

  • An Our Place Always Pan with beechwood spatula on a kitchen counter

    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 Emile Henry Modern Classics Rectangular Baker on a set table, full of roasted vegetables.

    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.

  • 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 Whisk

    by Marguerite Preston

    After whipping and stirring our way through cream, custard, béchamel, and egg whites, we think the OXO 11-Inch Balloon Whisk is the best all-purpose whisk.