Milk Street Non-Slip Cutting Board Mat (Flex Mat)
There’s nothing more unsettling than your cutting board sliding around while you chop or watching your stand mixer wobble across the countertop while kneading elastic bread dough. That’s why we developed this dishwasher-safe, heatproof and nonslip cutting mat to keep things stable, safe and secure. It’s large enough to accommodate a full-sized cutting board, but can also be cut to size for more specialized shapes. Unlike flimsy, thin foam mats, wet paper towels or dishtowels, this cutting mat actually locks tools into place, thanks to its grippy, heatproof and dishwasher-safe silicone construction. It’ll keep things where you need them.
Milk Street Cast Iron Grill Plate with Detachable Handle
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.
Field Company Lightweight Cast-Iron Skillets
Field's cast-iron skillets work just as well as other brands but are so much more lightweight—the 10-inch model weighs just 4 pounds, at least 20% less than other models. The inside of the pans are also well burnished so they're smooth, not rough, for low-stick cooking, especially if you've seasoned your skillet properly. The Field skillets come pre-seasoned and are available in a range of sizes to suit the needs of any home cook. Choose between the No. 4, a compact 6-inch pan that's perfect for morning eggs and personal grilled cheese; the medium-sized 10-inch No. 8 or 12-inch No. 10; or the No. 12, a generous 14-inch skillet that is our favorite for big batches and campfire cooking. You can purchase the custom Field Company cast iron lids here.
Milk Street Cast Iron Stovetop Korean BBQ
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.
Fiero Forni Italian Pizza Stone
From an Italian maker famous for their wood-fired pizza ovens, this pizza stone is the real deal. Thanks to its refractory material with a high ratio of alumina, this pizza stone will heat up quickly and produce a crisp crust with every use. Its porous, very thin surface helps produce steam—moving moisture away from the pie, ensuring it doesn’t reabsorb into the crust—while also preventing burning. The refractory stone diffuses heat at the same rate over its entire surface, for an even bake every time. Plus, it has high heat resistance, so sudden changes in temperature (as might arise when using a grill) are much less likely to compromise an evenly cooked pie. The stone sits in a handy steel frame complete with handles and is quite lightweight, so it’s easier and safer to transport than a typical flat stone (with oven mitts, of course). Also, the “pizza backsplash” prevents your pie from sliding off the stone during cooking and while maneuvering it in and out of the oven. The Italian-made refractory stone (composed from natural raw materials) is incredibly thick and durable, so it can be used not only in the oven but also on the grill, which would burn other pizza cookware. The stone also comes beautifully wrapped in artisanal, traditional Florentine paper, making it a stunning gift for the pizza lover in your life.
Garcima Pata Negra 15-Inch Paella Pan
JIA Inc. 3-Piece Steamer Set
The pot is a glazed fireproof ceramic that can sit directly on a burner. The steamer basket is made from cedar and the sieve base is made from terracotta to absorb excess moisture. You can use this steamer set in the oven or microwave as well. Both well-made and beautiful, we offer personal, large and extra large sizes, depending on your needs!
Everdure by Heston Blumenthal Cube Grill
We’re the first to admit that most small grills don’t work. It’s hard to get the charcoal started, it’s hard to control the heat and it’s hard to manuever them because of so much heat in such a small area. This little charcoal grill is the exception to the rule. Not only is it easily portable, as it’s made from lightweight and durable steel, but its unique square shape allows you to distribute charcoal evenly and also have the optimum grilling surface area to squeeze in more steaks than a typical small grill. It’s made with a high-temperature finish with chrome handles, which stay cool to the touch even when the grill is in use. And the design of the firebox allows for enough airflow to start the charcoal, but the chimney-like shape protects it from wind as it lights. The grill grates are perfectly positioned, too—we were able to brown steaks quite nicely without burning them. Plus, the grill also has an integrated storage compartment for extra charcoal or grilling tools as well as a built in bamboo wood tray for serving or to use as a cutting board.
JIA Inc. 4-Piece Steamer/Rice Cooker Set
JIA's steamer set with the additional ceramic rice cooker lid is a steamer and rice cooker in one. The pot is a glazed fireproof ceramic that can sit directly on a burner. The steamer basket is made from cedar, and the sieve base is made from terra cotta to absorb excess moisture. You can use this steamer set in the oven or microwave as well. How to Cook Rice: It is recommended to soak rice for 30 minutes prior to cooking to help retain moisture and speed cooking time. Recommended proportions are 1:1 cups of rice and water. Heat on high for 5 to 8 minutes or until it begins to steam, then change to low heat. Cook for another 5 minutes or until steam begins to lessen. Be careful not to overcook. Let sit for 10 to 15 minutes to allow rice to become fluffy.
Vermicular Musui-Kamado
The Musui-Kamado induction cooker is downright revolutionary—unlike anything we’ve seen before. It consists of a Musui cast-iron Dutch oven-style pot that is inserted into the Kamado, which is a precise induction heater that cooks from the bottom and sides. Even without the Kamado, the Musui is exceptional. Its name means “waterless” because the lid fits so tightly that little to no liquid is required, so food cooks in its own juices and concentrates flavor for restaurant-quality meals with very little effort. And it’s about half the weight of other enameled cast-iron Dutch ovens.
But when you insert it into the Kamado, that’s what’s really impressive. It was designed to mimic the enveloping heat of a traditional Japanese wood-burning stove, heating on all sides up to 445℉. The Musui-Kamado’s precise temperature controls means you can roast meat or make yogurt, sous vide or ferment. But it’s at its best for methods we use at Milk Street all the time, including braising with little to no added water, searing then steaming vegetables, and low-temperature roasting.
Ridges on the base of the Musui create space between the heat source and ingredients to help prevent the bottom from burning, and the tight-fitting lid was designed to be lighter at the front so it gently floats to vent pressure instead of boiling over. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table.
A user-friendly LED touch panel helps you click the right temperature for whatever you’re making, including in 1-degree increments between 90℉ and 200℉ for proofing, fermenting or making yogurt. Available in charcoal, sea salt and matte black.
La Chamba® Oval Serving Dish
Named for its place of origin, La Chamba clay cookware from Colombia is crafted completely by hand using centuries-old methods. Made from local river clay, this stunning matte-black comal can be used directly on the stovetop for everything from toasting spices and charring vegetables to frying eggs or warming tortillas. It is 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. Use the La Chamba comal to char vegetables for our Oaxacan Green Mole with Chicken. Making La Chamba cookware is quite literally a community effort, and every piece passes through the hands of various skilled artisans in one village in Colombia. The three types of clay used in the dishes’ construction make them strong enough to use in the oven, microwave or on your stove—but as with all clay cookware, La Chamba pieces should not be exposed to extreme temperature shock. Instead, heat your comal over low flame, or put it in the oven before preheating.
J.K. Adams Maple BBQ Carving Board
A bestseller in J.K. Adams’ lineup, this Maple BBQ Carving Board is perfect for carving meats and collecting juices at the same time. Thanks to a wide groove carved into the board, you’ll be able to carve cleanly and prevent spills. It’s made from maple hardwood and finished with tinted tung oil—a food-safe drying oil made from the seed of the tung tree used to give wood a polished, deeper look. Use to carve steak, chicken, pork and more, or keep on display when not in use for a beautiful decor piece. Available with or without undercut handles.
JIA Inc. Steamer II
Chinese company JIA's three-piece steamer set is more durable and easier to use than a bamboo steamer, with a neat, authentic design. The fireproof ceramic can go directly on the stovetop and is sturdy enough for bigger batches of food—not just traditional dumplings and buns, but also bunches of leafy greens or even cakes—while the pearly glazed finish and chic, seamless handles are beautiful for serving. Because the material is so lightweight, the steamer set can be taken to the table; the steam from the pot continues to keep food warm as you eat. We also appreciate that the clay material dries quicker than bamboo (which can mold if you're not careful) and is easy to clean.
Milo by Kana 5.5-Quart Enameled Dutch Oven
This 5.5-quart Dutch oven from Milo by Kana is made from high-quality enameled cast iron that retains and redistributes heat for even cooking and can handle scraping, though the enameled finish will prevent burned-on foods to begin with. It also requires no pre-seasoning before first use and is easy to clean and dishwasher-safe.
Vermicular Skillet and Lid
Our kitchen team was, quite frankly, stunned by the Vermicular 10-inch skillet. It is at least 50% thinner than other cast-iron skillets, making this 2.4 pound one the lightest we’ve tried. Durably designed, it features a heat-resistant enameled surface and a wooden handle that stays cool to the touch. The pan cooks more like stainless steel than cast iron thanks to its thinness, which makes it heat up more quickly, but it offers the nonstick and cleaning advantages of enameled cast iron. It’s the perfect skillet for searing or stir-frying. The skillet also comes with a glass lid that’s designed to be stood upright to avoid touching a dirty counter. Use to sauté veggies, fry an egg, sear a steak or make the perfect crispy grilled cheese.
Cerámica Muñoz 8-Inch Terracotta Clay Cazuela - Set of 2
Crafted by hand, this set of two clay dishes are produced in the village of La Rambla in southern Spain, an area with 4,000 years of pottery tradition. Made from red clay collected in the Spanish cities of Zamora, Valencia and Teruel, each dish is shaped and dried in the Spanish sun before being fired in a 1832℉ oven. The 8-inch diameter and low sides make them the perfect size for individually served dishes and tapas. Unlike some terracotta tabletop items that cannot withstand high temperatures, these cazuelas can handle a slow, steady heat, so foods cook gently and evenly. Use them in place of a skillet over medium heat, a paella pan, a sauté pan or oven casserole. Each glazed piece is one of a kind and may come with slight variations.
Milo by Kana Ultimate Skillet
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.
Cerámica Muñoz 16-Inch Rectangular Cazuela Baking Dish
Crafted by hand, this large rectangular cazuela baking dish is produced in the village of La Rambla in southern Spain, an area with 4,000 years of pottery tradition. Made from red clay collected in the Spanish cities of Zamora, Valencia and Teruel, each dish is shaped and dried in the sun before being fired in a 1832℉ oven. The 16-inch dish with low sides is the perfect size for cooking lasagna, roasts and rice dishes. Unlike some terracotta tabletop items that cannot withstand high temperatures, this casserole can handle slow, steady heat, so foods cook gently and evenly in the oven or over a medium flame on the grill. Each glazed piece is one of a kind and may come with slight variations.