Hestan Classic Clad Roaster with Rack
Available in two sizes, the Classic Clad Roaster with Rack from Hestan is the high-performance roaster you’ll pass on to the next generation. Every thoughtful detail makes for a better cooking experience: recessed, easy-grip handles are a breeze to clean. The sturdy, warp-resistant pan is constructed with durable 3-ply 18/10 stainless steel and an aluminum core for even, optimized baking and roasting. The roaster is finished with chef-inspired details, like flush rivets for easy cleanup, and it’s oven-safe up to 600°F, as well as broiler-safe and induction-friendly. And not only is the roasting pan with its brushed finish beautiful enough to go from oven to table (finally, a roasting pan we’re proud to show off), it can also go straight to the stove for easy searing, deglazing and making pan sauces or gravy right in the pan. The small is the perfect size for smaller turkeys (up to 15 pounds), up to two chickens and beef roasts; the larger is excellent for bigger birds. Both versions come with a tension fit rack made from stainless steel that will lift meat and poultry for even, more efficient cooking. Ships via ground shipping with no added cost. Cannot be shipped to P.O. boxes.
2nd & 5th image shows large roasting pan with a 16 pound turkey.
Milk Street Precision Rolling Pin
THE MILK STREET PRECISION PIN WILL SHIP BY DECEMBER 18
Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.
Raisenne Round Bread Dough Riser
Here’s our problem with proofing: You can never fully control the environment. Your kitchen on a hot and humid summer day might be okay for high-moisture breads, but leave others dense and squat. And if it’s too hot, then you run the risk of the dough rising too fast and not having enough time to develop flavor. But a chilly air-conditioned kitchen will extend the proofing time significantly, as yeast divides and grows much slower in cold temps. That’s why we love this unique dough riser—it takes the guesswork and the risk out of the proofing process. Our kitchen team was incredibly impressed with how perfectly the dough turned out each time. We made loaves with and without using the Raisenne and the loaf made with the tool came out a half inch taller and a half inch wider. It’s compatible with any dough that needs to be leavened and is especially great for low-yeast and whole-grain breads that have longer rest times. Simply place the thin disk under your bowl or pan of choice, plug it in and let the heating circuits do the rest. It heats to an ideal 85 degrees, which is the optimal temperature to let your loaf grow at a consistent pace without sacrificing flavor for speed.
Suncraft Removeable-Bottom Cake Pan
There is nothing worse than realizing your pan is to blame when a cake doesn’t turn out right. And while springform pans tend to be your best bet when it comes to cleanly removing a cake without any cracking, ripping or crumbling, most are made from cheap materials that don’t hold up well over time. But we were thrilled with the results from Suncraft’s Removeable Bottom Cake Pan, which works similarly to a springform pan but has a flat bottom with no lip and a solid band that doesn’t need to be tightened. Plus, it’s made from sturdy stainless steel to ensure lasting durability. It’s designed with straight sides for an even result, plus a bottom that stays in place during baking but comes off effortlessly to prevent sticking. You’ll never use your old springform again! For the best results, use this pan for thick battered cakes or pastries with crust layers, like cheesecake. We also recommend placing the pan on top of a baking sheet in the oven, to prevent any possible seepage.
Wahei Freiz Enzo Mixing Bowl & Strainer Set
Made by expert metal craftsmen in Tsubame, Japan, Wahei Freiz’s Enzo Bowl and Strainer Set will be a long-lasting and handy addition to your kitchen. Made of rust-resistant, easy-to-clean, ultra-durable stainless steel, this stackable mixing bowl and strainer set is lightweight but stable on your counter or in your sink. 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. It nestles snugly into the bowl when stored, and sits up on low-profile feet for extra clearance when draining.
And its bowl companion is just the right depth to stir ingredients, subtly curved and finished with a smooth lip for an easy grip when working. It’s sturdy, too—it beat lesser bowls by a mile during testing, less likely to dent or nick.
Wire Monkey Bread Lame - Goose
Made from American black walnut wood and stainless steel, Wire Monkey’s Goose Bread Lame is sleek and functional. Use this tool for scoring bread dough before it goes in the oven, so it can grow and expand into an airy loaf—it’s designed for even the finest detailing. With a comfortable curved handle for full-range maneuvering, this lame is equipped with a double-edged, platinum-coated razor blade and magnetic guard. Plus, it’s easy to grip and designed to be ambidextrous for lefties and righties.
The Goose comes with pack of five extra blades.
Wire Monkey Bread Lame—UFO
Made from American black walnut wood and stainless steel, Wire Monkey’s UFO Bread Lame is as beautiful as it is functional. Use this tool for scoring bread dough before it goes in the oven, so it can grow and expand into an airy loaf—it’s designed for even the finest detailing. Engraved with a whimsical extra-terrestrial design by graphic artist Anna Gabur, this lame is equipped with a double-edged, platinum-coated razor blade that tucks easily inside for safety. Plus, it’s easy to grip and designed to be ambidextrous for lefties and righties.
Poterie Renault Handled Oval Dish
Though the region is best known for wine production, the Loire Valley of France also once contained a secret gem frozen in time: Poterie Renault. Dating back to 1847, the French pottery workshop was filled to the brim with stoneware pieces, all handcrafted from some of the richest and finest clay France has to offer. And while the factory shuttered its doors in 2016, it left behind a treasure trove of salt-glazed ceramics that have become collectible items. Included in that collection—reminiscent of charming French country kitchens—are these stunning oval baking dishes with handles, perfect gratins and desserts, like a shareable creme brûlée.
Folkroll Medium Rolling Pin Snowflakes
Available in festive prints—wintery snowflakes and a folksy, traditional Polish floral—these engraved rolling pins from Folkroll imprint a traditional Polish rosette on cookie dough or fondant. Made from solid beechwood and finished with food-safe oil, the pins engraved designs are deeper and more defined than other decorative rolling pins that leave only a faint or partial stamp. The imprint is clean and sharp, but the pin doesn’t stick to cookie dough if you dust it with a light sprinkle of sugar. While the pin’s most popular function is for cookies and baking, try it to emboss chocolate and marzipan, or even ceramics and clay..
Folkroll Engraved Rolling Pin - Junior Rosette
In a petite 9-inch size, this engraved rolling pin from Folkroll imprints a traditional Polish rosette on cookie dough or fondant. Made from solid beechwood and finished with food-safe oil, the pin’s engraved design is deeper and more defined than other decorative rolling pins that leave only a faint or partial stamp. The imprint is clean and sharp, but the pin doesn’t stick to cookie dough if you dust it with a light sprinkle of sugar. While the pin’s most popular function is for cookies and baking, try it to emboss chocolate and marzipan, or even ceramics and clay.
Cera Bakeware Tart Pan