Christopher Kimball for Kuhn Rikon 5-QT Wok Skillet with Lid
Finally, a wok perfectly designed for the home cook. Our 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking. The domed glass lid seals in liquids, prevents splatters and allows you to see your food when cooking, while also allowing you to steam as well as stir-fry in the wok. The wok’s long handle and helper handle make the wok easy to maneuver, no matter how heavily loaded. We also like this design because it is not too large—many 12-inch or larger woks are difficult to store, so they end up going to the basement, not the kitchen! Pair it with our Wok Spatula.
Weight: 3.8 pounds Capacity: 5 quarts Dimensions: Length: 23.5 inches (with handles), Width: 12.5 inches, Height: 5.5 inches Material: Stainless steel, carbon steel, glass
Use: Suitable for induction, gas, electric, glass-ceramic, and halogen stovetops. Not oven-safe. Care: Wash interior with hot water and a soft sponge. For stuck food, cool pan, then soak in hot water until food is loose, about 5 minutes, and gently scrub. Rinse well, then heat wok over low heat on stovetop until dry. Coat pan lightly with vegetable oil and wipe clean with paper towel before storing.
Christopher Kimball by Regal Ware 12-inch Premium Stainless Steel Skillet
If you are only going to purchase one skillet, this 12-inch Christopher Kimball stainless steel 5-ply skillet is the one to have. It can handle the biggest jobs, including a whole chicken of parts, big batches of vegetables or greens, or even for cooking our Spanish Pork and Chorizo Stew (Carcamusa) on the stovetop. This skillet is made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core that provides superior heat conductivity and cooking performance. The magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. No hot spots. Even heating. Great durability because the weight and construction of the pan discourages warping. (Never put a hot pan in a cold sink.) It is made from 18/10 stainless steel and is oven safe up to 500 degrees. The handles are custom designed for comfort and ease of lifting.
Christopher Kimball by Regal Ware 10-inch Premium Stainless Steel Skillet
This 10-inch stainless steel skillet is the workhorse of our kitchen for searing, frying and sautéing. It goes from stovetop to oven (handling temperatures up to 500 degrees) and is great for everything from vegetables and sauces to meats and poultry. It is made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core that provides superior heat conductivity and cooking performance. The magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The handle is a custom ergonomic design that makes the pan easy and comfortable to lift.
Christopher Kimball by Regal Ware 3-quart Covered Stainless Steel Saucepan
If you only purchase one saucepan, this is it. Made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core that provides superior heat conductivity, this saucepan produces professional chef results. No burning. No hot spots. Even heat conductivity. (If you answer a phone call, your oatmeal or onions won’t burn.) The magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The brushed stainless steel finish also makes cleaning easier and keeps the saucepan looking new longer. Oven safe up to 500 degrees and made from 18/10 stainless steel.
Christopher Kimball by Regal Ware 8-inch Premium Stainless Steel Skillet
Our five-ply cookware has three layers of aluminum sandwiched between two layers of nonreactive stainless steel. The aluminum core heats evenly and retains that heat well, eliminating hot spots, while the magnetic stainless steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. The skillet's heavy-duty construction also ensures that it won't warp over time, unlike thin metal pans that become raised in the center. And the rounded, oven-safe handle feels comfortable and well-balanced in the hand, even when handling a full pan of food; plus, the handle's hollow core is lightweight and stays cool during stovetop cooking. We use an 8-inch skillet for a wide range of kitchen tasks from toasting nuts and spices, to breakfast duty, to omelets, to smaller jobs such as steak for one.
Christopher Kimball by Regal Ware 8-quart Covered Stainless Steel Stockpot
Many stock pots are only good for boiling liquids since they are not heavy duty and do not contain a core of aluminum. This 8-quart stockpot is the real deal, with 5-ply stainless steel around an aluminum core. You can boil in it as well as sauté, stew, brown, braise—whatever you want—without worrying about burning or hot spots. Also designed for use on induction burners (this pot rated the best when compared to other premium brands in terms of induction efficiency). Great handles that stay cool on the stovetop and are designed for comfort. This pot can go into a 500 degree oven as well. It's an investment, but this pot will never let you down.
Christopher Kimball by Regal Ware 10-inch Covered Stainless Steel Sauté Pan
The Christopher Kimball 10-inch sauté pan provides superior heat conductivity and an enhanced cooking experience because it is made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core. The magnetic stainless-steel exterior makes this premium cookware ideal for any cooking surface, including induction cooktops. Its deep sides prevent food from splattering and helps to create a larger cooking surface.
Christopher Kimball by Regal Ware 4-quart Covered Stainless Steel Saucepan
The Christopher Kimball 4-quart covered saucepan offers more volume to match your cooking ambition. The magnetic stainless steel exterior makes this premium product ideal for both conventional and induction stovetops. (When rated against other top brands for induction cooking, this pan was more efficient.) Made from 5-ply professional grade stainless steel sandwiched around a pure aluminum core, this pan provides superior heat conductivity and cooking performance. Oven safe up to 500 degrees and made from 18/10 stainless steel. The ergonomic stainless steel handles stay cool during stovetop cooking and are permanently riveted to each pan.
Christopher Kimball for Kuhn Rikon Duromatic Pressure Cooker, 5 Qt.
Pressure cookers cheat time, putting dishes like soups, stews, braises and beans on the table in minutes, not hours. The Kuhn Rikon pressure cooker is sturdily built for the long haul and very easy to use, with clear instructions and a spring-loaded pressure valve that keeps things entirely safe. We love this model because it is heavy-duty and you can actually cook with it on the stovetop, doing the sautéing and other functions that are often required before closing the lid. Electric pressure cookers, for example, are flimsy by comparison and no good for serious cooking. By the way, the Duromatic Pressure Cooker goes all the way back to 1949 when the first model came to market. So when it comes to pressure cookers, Kuhn Rikon knows more about them than just about anyone.
Christopher Kimball for Kuhn Rikon Durotherm Casserole, 5 Qt.
The Durotherm Hold & Serve, manufactured in Switzerland, is unlike any piece of cookware you have used before. The concept is simple—the double-walled construction allows the Durotherm to keep soups and stews hot for up to two hours, completely off heat. (It comes with a metal storage plate so you can leave the pot off heat without damaging your kitchen counter or table.) Now you can make dinner and leave it piping hot for family members who may end up eating later than you without reheating or plugging anything into an outlet.