The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. That’s why we designed the Milk Street Hammered Wok specifically for American home cooks. After dozens of hours testing 10 woks of varying shapes, sizes and materials, we understand the features that make a great wok. Our redesigned 13-inch wok has high-quality construction, oversized handles for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid. It will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.

Now featuring a glass lid! We consider a big, broken-in cast-iron skillet the most useful pan in any kitchen. It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.

So we modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one. Like a skillet, the shorter, sloped sides of the Everything Pan provide maximum surface area for cooking—it has as much internal space as many 12-inch pans, even with its smaller 11-inch diameter. But like a saucier, we added rounded edges to aid with whisking and stirring for more even cooking. The curved edges where the bottom meets the side are rounded to help turn food and ensure nothing sticks in the corners.

From searing a steak or whisking up gravy to baking a skillet pan pizza or shallow-frying fritters, the Everything Pan will take you from breakfast through dinner and can go from the stove straight to the table, thanks to its gorgeous two-handled design and an exclusive, custom-fit magnetic wood trivet. The pan’s walls are low enough so that you can easily flip eggs and pancakes but tall enough to boil pasta or simmer soups and stews.

After casting, the Everything Pan is tumbled smooth—a final polishing step that most modern cast iron producers skip—which makes all the difference between the sleek, satin finish of a well-seasoned vintage pan and the rough, pebbled surface of most new pans. It’s then treated with a durable, all-natural vegetable oil seasoning, making it slippery-smooth right out of the box.

The Milk Street 3-Piece 10.5 inch Small Wok will ship by July 30.

The typical wok is lousy for home cooking. With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space. 

That is why we introduced the Milk Street Hammered Wok. The broad 13-inch diameter wok is designed for big batches, ideally for four or more main-course servings. But what about smaller batches, side dishes and sauces, or when cooking for one or two? Then smaller is better.

Meet Milk Street’s tried-and-true wok design in a new compact version. Its 10.5-inch circumference provides just enough real estate for smaller jobs in an easy-to-store package. It’s perfect for cooking smaller batches or cooking for just one or two.

With high-quality carbon steel construction, an oversized handle for better control, a special dimpled surface for nonstick cooking and a tight-fitting tempered glass lid, it will last a lifetime, and it’s guaranteed to improve your day-to-day cooking.

Welcome the new Milk Street Small Wok!

See what your food is doing with our brand-new, tempered glass lid made just for the Everything Pan. Speed up boiling time, make a mini-smoker for meat or vegetables or braise without losing too much liquid while you’re at it. Steaming, poaching, braising, smoking, boiling and more has become that much easier.

Translating loosely to “grilling on an iron plate,” teppanyaki is a beloved Japanese style of cuisine that is hard to replicate at home. Relying on simple, fresh ingredients—like vegetables, meat, seafood and noodles—with minimal seasonings, cooking is dependent on a large, flat grill that heats to high temperatures. Thankfully, the expert artisans from Japan’s Tsubame-Sanjo, an area renowned for its superior metal craftsmanship, created an extra-thick iron pan to recreate teppanyaki cooking in your own kitchen. Naturally nonstick and able to heat up to very high temperatures, this beautiful plate with easy-to-grip handles comes equipped with a matching lid and a natural wooden trivet. For the most traditional cooking, begin your food on the stove before covering it and transferring the plate to the wooden serving trivet to finish cooking. Metal insets keep the wood from scorching, so you can bring food from the stove to the table with complete ease. The large model is big enough to serve three to four people and comes with two handles for easy carrying. The smaller model will serve one to two people and comes with a single handle.

Translating loosely to “grilling on an iron plate,” teppanyaki is a beloved Japanese style of cuisine that is hard to replicate at home. Relying on simple, fresh ingredients—like vegetables, meat, seafood and noodles—with minimal seasonings, cooking is dependent on a large, flat grill that heats to high temperatures. Thankfully, the expert artisans from Japan’s Tsubame-Sanjo, an area renowned for its superior metal craftsmanship, created an extra-thick iron pan to recreate teppanyaki cooking in your own kitchen. Naturally nonstick and able to heat up to very high temperatures, this beautiful plate with easy-to-grip handles comes equipped with a matching lid and a natural wooden trivet. For the most traditional cooking, begin your food on the stove before covering it and transferring the plate to the wooden serving trivet to finish cooking. Metal insets keep the wood from scorching, so you can bring food from the stove to the table with complete ease. The large model is big enough to serve three to four people and comes with two handles for easy carrying. The smaller model will serve one to two people and comes with a single handle.

Our trick to seamless grilling? Grill baskets. Perfect for grilling delicate foods without damage from sticking or falling through the grate, we put ten grill baskets to the test to find the cream of the crop. Proud Grill’s UltraVersatile Grill Basket beat out the competition thanks to higher perforated walls and dividers, plus a removable, stay-cool handle. The durable yet lightweight stainless steel heats up quickly, and thanks to a large fire-facing surface area, food can spread out and grill instead of steam, which is the case with some other grill baskets. Plus, higher sides keep food in the basket when flipping—no fallen ingredients in sight.

Unlike most grill baskets, the Proud Grill has a detachable handle that remains cool throughout use, offering excellent maneuverability while remaining safe. And it can be attached to all four sides of the basket. Removable dividers are also an added bonus feature, allowing you to divide the basket into up to five sections to grill more than one item at once. Compatible when placed both vertically or horizontally on most grills, even smokers, use it for vegetables, fish, shrimp, wings or any other ingredient that might fall through the grates on a standard grill.

Ingeniously simple and efficient to use, the Milk Street-exclusive Wahei Freiz Stovetop Sandwich Press is the better way to make grilled sandwiches—and so much more—at home. Typical panini presses are clunky and large, requiring a plug to work, while old-school Toas-Tite sandwich makers squish crusts and trap fillings. The Wahei instead is a simple, space-saving metal clamshell with no electrical component, simply place your assembled sandwich in one tray, close the other side over it and place the sandwich press over your stove. Your sandwich will brown evenly as both metal plates heat up—if you do want to flip, this won’t make a mess—crisping on the outside and becoming melty on the inside. And we tested it for more than sandwiches: the press makes the ultimate breakfast sandwich (we even fried an egg over easy right in the press first), sears scallops, perfectly cooks chicken thighs, makes cheeseburgers and produces moist salmon with crispy skin. This model of the sandwich press works on gas, electric and induction stovetops.

We love this new Japanese-made tempura pot from Wahei Freiz. To make tempura, veggies or seafood are deep-fried in a thin batter until puffed and crispy with a light texture (often referred to as “bloomed”). But more often than not, cold oil or a crowded pan delivers soggy, dense grease bombs, even if everything else is right.

Wahei Freiz’s pot is built to avoid this. Compact and shallow, like classic tempura pots, the carbon steel pot is about 10 inches in diameter and deep enough to hold over two liters of oil. The brilliance of its construction is in its details: A built-in thermometer with a highlighted frying range shows you exactly how hot your oil is, so you can heat or cool it for your recipe’s needs; we tested it against our gold standard thermometer and found complete accuracy. The removable lid sits open on an angle and with a built-in rack. So the moment a piece of tempura is ready, it can drain and cool on the pot lid while any extra oil drips back into the pot (meaning less oil waste, too). The rounded opening of the pot reduces spatter, or simply lower the lid for any bigger pops or splashes. Try the pot for any small or batchable fry jobs, like fritters; the pot works on induction, electric and gas stovetops.

This grill pan from Iwachu is made to order from Nambu iron, a traditional Japanese cast ironware known for heat retention and durability that dates back over 400 years. The perfect companion for meat, chicken, fish, veggies, sandwiches and more, the pan is designed with a corrugated wave pattern on the bottom that leaves your burgers and grilled cheese with beautiful grill marks. Its compact, not-too-heavy size is just right for an at-home grilling experience, not too bulky like big cast iron griddles, and easy to use at any time, unlike a full-sized grill. And its natural cast iron construction makes it practically nonstick. Plus, the thoughtfully designed handle stays cool longer on the stove, so you can skip the potholder and still keep your hands safe when handling.

When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

As a complement to its original Dutch oven, Milo from Kana also designed a 10-inch skillet using its enameled cast iron, which requires no seasoning before first use and will put a thick crust on steaks and release eggs with ease. The long handle of this skillet has a flat top and a rounded bottom for better gripping, while a smaller secondary handle provides extra support, making it easy to pour out sauces or rendered fat—especially with the two spouts on either side.

Ingeniously simple and efficient to use, the Milk Street-exclusive Wahei Freiz Stovetop Sandwich Press is the better way to make grilled sandwiches—and so much more—at home. Typical panini presses are clunky and large, requiring a plug to work, while old-school Toas-Tite sandwich makers squish crusts and trap fillings. The Wahei instead is a simple, space-saving metal clamshell with no electrical component, simply place your assembled sandwich in one tray, close the other side over it and place the sandwich press over your stove. Your sandwich will brown evenly as both metal plates heat up—if you do want to flip, this won’t make a mess—crisping on the outside and becoming melty on the inside. The wide sandwich pan has 1.5 times the capacity of a typical panini maker, so you can grill thicker sandwiches with ease. And we tested it for more than sandwiches: the press makes the ultimate breakfast sandwich (we even fried an egg over easy right in the press first), sears scallops, perfectly cooks chicken thighs, makes cheeseburgers and produces moist salmon with crispy skin.

In Mexico, the comal—a thin, round, slightly concave clay griddle—is an essential tool for professional and home cooks that dates back to the Aztecs. In search of something a bit lighter but just as effective for Milk Street home cooks, we were thrilled to find a comal made from featherlight carbon steel. Produced in Mexico, this large comal heats up quickly—stretching across two burners—and holds its heat well. It can be used directly on any stovetop (from electric to induction, or even on an open flame) for everything from toasting spices and charring vegetables to making tortillas. And it’s perfect for use on the grill when cooking delicate vegetables or fish that benefit from the smoky heat of the grill but could stick or fall apart if cooked directly on the grate.

Like all carbon steel take time to season and properly clean this comal for the best nonstick long-lasting results.>

Here at Milk Street, we’re big proponents of cooking with cast iron to get a good sear on food—which is why we designed our Cast Iron Sizzling Plate. The thin yet sturdy construction heats up quickly—over any burner or grill—and holds its heat well. The cast iron surface, when taken care of, prevents foodstuffs from sticking, so you can get an excellent sear on scallops, fish, jumbo shrimp, chicken, pork, steak, vegetables and more. With its sturdy birch wood base and detachable handle, the griddle can also easily be brought to the table and used as much as a hot plate as a cooking pan. Heat it in the oven and fill it with appetizers like warm, spiced nuts or baked feta drizzled with fruity olive oil, herbs and pepper flakes. Or use it to serve sizzling fajitas or stir-fried noodles. Plus, the ingenious handle removes easily for serving and storage.

As attractive as they are functional, yukihira pans are traditional Japanese saucepans that date back centuries for cooking soups, broths and stews. What sets them apart from European-style sauce pans are the thin construction and textured hammered finish—and this one from Wahei Freiz comes with a custom-fit sieve. The pot’s thin stainless steel bottom heats up fast, perfect for boiling water or reducing sauces or soups, and the hammered surface has two advantages: It both strengthens the thin metal and creates more surface area to help foods cook fast and cut down on reduction time. The wooden handle will stay cool during use, and dual pour spouts—perfect for left- and right-handed cooks—minimize spills while serving.

Hitting the right balance between fine and coarse mesh, the sieve allows for efficient drainage without leaking, perfect for washing anything from rice to leafy greens and draining pasta or grains. Try the set together for simmering, boiling, frying, steaming and draining—we like it for blanching vegetables, boiling eggs, reheating pasta, preparing soups, stocks and sauces, particularly soy sauce tare, miso soup or Japanese dashi stock. And since they’re made of stainless steel, these pots are easy to clean, and work well on gas, electric and induction cooktops. Does not come with lid.

Inspired by the communal style of grilling thinly sliced meats, our Cast-Iron Stovetop Korean Barbecue brings the experience of Korean barbecue to your table. Simply place thinly sliced meat on the ridged, domed center—the juices will slide down into a reservoir, where vegetables pick up that flavor as they cook. The cast-iron construction means the grill heats evenly and retains that heat well even after it’s removed from the source. It fits well over any type of burner or cooktop, including portable stoves, so you can use it just about anywhere. And besides grilling sliced meats, it’s also great for thin fish filets, sliced vegetables, flatbreads, tortillas and more—perfect for entertaining groups. Plus, two side handles make for easy maneuvering.