Christopher Kimball for Kuhn Rikon 5 quart 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.
Before first use, wash your wok inside and out in hot soapy water, then dry over low heat on your stovetop. To season the pan, heat over high heat until a drop of water evaporates on contact. Add 2 tablespoons neutral oil and swirl in pan over medium heat until interior surface is coated. Add in sliced or chopped onions, ginger or scallions and cook. As they start to soften, spread the mixture over the entire surface of the wok's interior. Continue doing this for about 20 minutes over medium heat, adding oil if the ingredients become too dry or start to burn. Discard the mixture, allow the wok to cool down completely, then rinse with hot water and a soft sponge to remove excess food particles. Heat the wok on low heat until completely dry. Coat lightly with vegetable oil and wipe clean with a paper towel before storing. The seasoning process will change the color of the wok's interior—this is called a patina and will darken with each use. Once seasoned, soap is not recommended for cleaning—it will negatively affect the patina and require re-seasoning.
- 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 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.
Once you cook with it for a bit, however, you will realize that it is a superior way of cooking. Start a pot of beans on the heat and then let the beans cook slowly off heat to finish. This gentle cooking produces amazing beans (like our Turkish Beans with Pickled Tomatoes), risotto (try it with our Prosecco Risotto,) and hundreds of other dishes. It also saves on energy because it sits quietly off heat, continuing to cook.