Level Up: Cookware

October 25, 2018

Level Up: Cookware

You’ve got the starter pack. Here’s what you need to take things up a notch.

You’ve got a fry pan, a stock pot, and all of the basics, and things are going pretty well for you, kitchenwise. That’s great! Now it’s time to level up. We’re serving up our recommendations for cookware that you might not use every day, but that will allow you to get more creative in the kitchen and make things more interesting. Let’s do this.

Nonstick Wok

If you’re into stir-fry (and let us guess, you are), a wok is a must. The high sides allow for cooking and stirring lots of veggies and pieces of meat, and the even heating and flat bottom make for great results. Plus, it’s nonstick, so it’s easy to clean up. A wok may not seem necessary, that is, until you get one and end up using it all the time.

Pro-Quality Fry Pan

You’re an intermediate cook now. Do what a head chef does. Go for serious pro-quality cookware that’s great for home use—think: Artisanal Kitchen Supply®. On the one hand, this pan has a commercial-grade, heavy-gauge aluminum body, like you’d find in a professional kitchen. On the other hand, its nonstick coating, allowing for quick food release and easy cleanup, makes it accessible to anyone. Go for the 14-inch version; it’s great for when you want to show off your skills for a crowd.

Double Burner Reversible Grill/Griddle

We are kind of in love with cast iron, and we don’t care who knows it. This piece features a grill on one side and a griddle on the other, and, of course, it’s compatible with all heat sources including your outdoor barbecue. Cook burgers, pancakes, and more to perfection indoors or out. We love this piece.

Manual Pressure Cooker

Tender short ribs in 35 minutes? It’s possible with a pressure cooker. It saves you energy and time, and helps foods maintain their nutrients, while still making delicious meals. For easy soups and grains within minutes, this is your go-to. Trust us when we say it will become a weeknight staple.

Nonstick Roaster

Julia Child used to say that you could judge a cook by her or his roast chicken. It sounds so simple, but properly roasting a chicken is tougher than you might think. One way to stack the deck in your favor is by using a great roaster. This one has hard anodized construction for even heating, V-shaped sides for even browning, and is easy to clean.

Double Boiler

Now that you’ve (somewhat) mastered the basics, it’s time to start making your own sauces. A double boiler allows you to do just that. The way it works is simple: Put water into the bottom pan and turn the heat on your stove. The water turns to steam and heats the top pan gently, allowing you to melt chocolate, make custards, fancify your scrambled eggs, and emulsify hollandaise for homemade benedicts over indirect heat.

Time to get cooking!

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