Kikka Blue Donabe 10-Inch Casserole
Made in central Japan, this striking blue casserole is a rarity: a ceramic donabe that’s electric-stovetop friendly and doesn’t require seasoning before first use. The donabe is made of banko ware, a traditional stoneware that’s become increasingly rare because of the high skill required to manipulate it. Often fired by direct flame, banko ware is valued for its durability and high heat tolerance. Lightweight and fast-heating, the donabe holds heat longer than other models we’ve tried, even after the heat is turned off, and easy-grip handles make transferring the pot to the table safer. Use the donabe to cook rice, soups, stews, braised dishes or even as a hot pot. The donabe can go on a gas or electric stovetop, as well as in the oven and microwave—and it’s beautiful enough to go from stove to tabletop.
Shu’s Pottery Nest Pot and Trivet
At Shu’s Pottery in Taipei, fourth-generation potters consider form and function the key to the success of all their ceramics. The Nest Pot, produced in small batches with time-honored pottery methods, is the classic example of this ideal. The deep, roomy, lidded vessel moves easily from oven or gas stove to table with the aid of the unique nest-like stainless steel trivet. In our kitchen, we were impressed with its beauty, craftsmanship and remarkable ability to retain heat, thanks to a unique combination of potter’s clay and gravel sand. We find the pot incredibly versatile: Use it to sauté, simmer, stew, steam, cook rice or even bake bread and roast small poultry (we fit a whole chicken in during testing). Thanks to its unique material, the pot heats very evenly. The set includes the trivet, pot and a secure-fitting lid, all in a giftable box. Hand-washing the pot is surprisingly easy, thanks to the thick matte black glaze that resists sticking.
Crazy Korean Cooking Premium Korean Stone Pot
This traditional earthenware bowl (or ddukbaegi) is incredibly multifunctional, used in Korean cooking for simmering stews or making dolsot bibimbap, a popular sizzling rice dish. Safe for stovetop, microwave and oven use, the cookware is made from fine, porous clay that retains heat well but doesn't absorb soaps, chemicals or any off-flavors—plus, it doesn't require seasoning before first use. Korean stoneware has such excellent heat retention that the bowl is actually meant to double as a serving dish, since it keeps food warm as you're eating. A matching lid and heat-insulating trivet with handles make for easy transport to the table, while the double-fired glaze looks sleek and elegant.
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.
Milo by Kana Dutch Oven and Ultimate Skillet Set
Milo by Kana's 5.5-quart Dutch oven from Kana and 10-inch skillet together are a perfect kitchen starter set. Both are made with enameled cast iron that retains and redistributes heat evenly, for gentle, uniform cooking on the stove or in the oven. The Dutch oven’s lid fits perfectly on the skillet, so no more scrambling for an ill-fitting lid; together, these two will cover all of your cookware needs.
Milo by Kana 3.5-Quart Enameled Dutch Oven
For those who want the versatility of a Dutch oven but don’t need large batches every time they cook, the 3.5-quart Dutch oven from Milo by Kana is just the right size. Made from a high-quality enameled cast iron that doesn't require seasoning before first use, it is large enough to bake loaves of bread and make dinner for two, but small enough that it won’t take up all your cabinet space—or dishwasher space, for that matter, since the company’s products can go right in for easy cleanup.
Casablanca Market Unglazed Natural Tagine
In Morocco, you can't go two steps without seeing—and smelling—tagine, which refers to both a broad variety of flavorful, slow-simmered stews and the conical cooking vessel in which they are prepared. While you don't need the pot to make the stew, the cookware's pyramid-shaped lid does most of the work for you and produces consistently moist results, condensing and redirecting steam back into food. We love these beautiful unglazed tagines from Casablanca Market: Each one-of-a-kind piece is made of terra cotta, which is porous so it absorbs flavors from every batch and infuses it into food, much like seasoned cast iron. Some tagines will have color variations or small indents in the sides. These aren't defects but rather a result of their traditional production method: Multiple pots in the kiln side by side that are then separated by hand, so each tagine is unique in character. To season before first use, submerge both the pot and lid in water for six hours and let them air-dry completely. Rub the interior of the base and lid with a few tablespoons of cooking oil, then place the tagine in a cold oven. Set the oven to 350°F, bake for 2 hours, and leave the tagine to cool completely in the turned-off oven. As with all clay cookware, your tagine should not be exposed to extreme temperature shock. Rinsing a hot pot under cold water, for instance, may cause it to crack.
CrushGrind Kim_Bo Dutch Oven
This 4-in-1 Dutch oven designed by Danish company CrushGrind is your new do-everything pot. Made from durable enameled cast iron, with a capacity of 6.75 quarts, the Kim_Bo has all of the heat retention properties of a true Dutch oven, but it does so much more. It works as a pot, pizza stone, grill pan, bread dome and griddle, thanks to the base pot and two convenient lids: a flat cast-iron one without a handle, and a silicone one that seals tightly to the pot for heat and steam retention. Use the cast-iron lid to grill vegetables or fry eggs, while adding the silicone lid simultaneously to cover the main pot (it’s heat-safe up to 465°F and can go into the oven, too). The Kim_Bo works on any stovetop—gas, electric, induction—or on grills, in the oven and even on a campfire. Plus, the sturdy pot is scratch-resistant.
Dutch Oven: The pot, paired with either the flat cast-iron lid or silicone lid, works beautifully as a Dutch oven. Try it for boiling, frying, braising, searing, poaching or baking—it even works for sous-vide cooking. The Kim_Bo’s heavy-duty cast iron retains heat, and either lid redirects heat and steam back toward food.
Grill Pan or Griddle: The flat, handle-less lid works on the stovetop as its own piece: Use the ridged side as a grill pan, or the smooth side as a griddle. Try the grill for meat, fish, vegetables or fruit; the tall, chunky grill lines sear food thoroughly, leaving bold cross-hatch grill marks.
Pizza Stone: A hot stone is the key to Italian-style crispy pizza crust. The Kim_Bo’s flat lid works perfectly for a quick bake and perfectly browned crust.
Bread Dome: Making bread? Place your boule or loaf on the lid, then turn the pot of the Kim_Bo upside down over it to steal in steam and retain heat for a proper rise and beautifully golden crust. The Kim_Bo’s heirloom-quality seasoned cast iron delivers radiant heat for evenly baked loaves every time. Plus, the sturdy cast iron won’t crack like clay bakers will.
Vermicular Oven Pot - 22cm
Weighing in at 9.3 pounds, the Vermicular Oven Pot is one of the lightest Dutch ovens we’ve tried—but it’s still incredibly durable. It features three layers of heat-resistant enameled coating made from a proprietary glass composition that distribute heat evenly. Plus, a precision seal between the lid and rim helps to lock in moisture and flavor. Its design promotes excellent heat conduction, radiant heat and steam convection to cook food gently and evenly. 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. Use to steam-roast vegetables, cook rice, soups, stews, braises and more. Available in natural beige or matte black.
Vermicular Musui
Vermicular’s enameled cast iron Musui takes Dutch oven cooking to the next level. Its name, which is Japanese for “waterless,” refers to the lid’s exceptionally tight fit thanks to hand-machining the edges of the pot and lid to less than 0.01 milimeter of variance. The resulting seal locks in so much moisture that no liquid is required to cook most foods, which concentrates the natural flavors of the ingredients. Three layers of heat-resistant enameled coating made from a proprietary glass composition distribute the heat evenly and self basting rings on the lid redistribute moisture onto the food. Ridges on the base create space between the heat source and ingredients to help prevent the bottom from burning, and the Musui’s 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. Use on its own to steam-roast vegetables, cook rice, soups, stews, braises and more. Or, insert with the Vermicular Kamado for precision cooking. Available in black, charcoal or sea salt.
Staub 5-Quart Tall Cocotte
This large, tall 5-quart pot is the kitchen equivalent of a Sherman tank, built for several lifetimes of hard use. Staub's durable enameled cast-iron cooks evenly at a broad range of temperatures and has low-stick properties for easy, no-fuss cooking—for the best results, use with low or medium heat. Matt Card, our Creative Director of Recipes and Products, frequently uses his cocotte nestled in the coals of his grill, after which it cleans up beautifully. The tight-fitting lid seals in moisture like a Dutch oven; plus, the company thickly glazes the outside of its cookware and lines the interiors with a matte-black enamel, so it's impervious to chipping. There’s very little you can’t cook in this pot, and we consider it an absolute kitchen essential. Staub's handsome designs and rich colors will look great on any table, and the pieces are durable enough to be passed on to the next generation. Available in lilac, graphic grey and grenadine.
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.
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!
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.
Staub Cast Iron 4 Piece Stackable Set
Designed for convenient storage, this set from Staub comes with three essential pieces—a braiser, grill pan and a round cocotte (also known as a Dutch oven). A universal lid fits all of them and seals in steam and moisture for Staub’s signature even cook. Each piece is designed with sloped sides and comes with removable rubberized bumpers for safe, scratch-free nesting. Staub's durable enameled cast iron cooks evenly at a broad range of temperatures and has low-stick properties for easy, no-fuss cooking. This set works for everybody: it's a perfect first investment in high-quality cast iron, or a fabulous gift that'll last a generation. The enameled finish means you can use soap to clean the cast iron, while the pop of glossy color on the handles and outside beautifully accents any kitchen. Available in three classic shades: Black, Grenadine and Dark Blue.
3.5-Quart Braiser Staub calls this 3.5-quart braiser “the perfect pot for one-dish dinners, slow-cooked braises and simmered soups” and we couldn’t agree more. With its signature enamel cast-iron heat-retaining and browning qualities, plus beautiful craftsmanship, one-pot meals, braises and soups will be the star of dinnertime.
5.25-Quart Round Cocotte A Dutch oven like this one is essential gear for any kitchen, but Matthew Card, our Creative Director of Recipes and Products, even uses his cocotte nestled in the coals of his grill, after which it cleans up beautifully. This 5.25-quart model is a nice manageable size for everyday use; the company thickly glazes the outside of its cookware and lines the interiors with a matte-black enamel, so it's impervious to chipping.
10-Inch Pure Grill Staub's Pure Grill has a nonstick enameled finish, shallow sides and ridges on the cooking surface that drain off excess fat and allow for better crisping; achieve diamond charring on your steaks, hamburgers, chicken and more without having to fire up an outdoor grill. Two ear handles instead of a long handle make the pan easy to maneuver.
Field Company Lightweight Cast Iron Dutch Oven
This 4.5-quart cast-iron Dutch oven from Field Company heats evenly and is sized just right–big enough to hold full batches of soups and stews, but small enough to store away in your kitchen. While you can use it to make any dish that needs long, slow, even heat like stews or beans, it works just as well for searing thanks to its durable seasoned cast-iron surface. Our favorite feature: Field cast iron is lighter than other brands, meaning you’ll get high quality without the heavy weight when moving your Dutch oven from the stove to oven to table. And concentric ridges on the inside of the tight-fitting lid gather condensation to distribute moisture evenly and baste the surface of your food as it braises.
Field Company Cast Iron Skillet Lids
Field Company seasoned cast iron lids are made to withstand high-heat cooking on the stovetop and in the oven. Each tight-fitting lid is designed with concentric ridges on the inside to gather condensation and distribute moisture evenly while basting the surface of your food as it braises. Combined with a lightweight Field Company skillet, you can braise, sear or bake with ease. Available in several different sizes to ensure a snug fit on skillets large and small. You can purchase the Field Company skillets here.
de Buyer Bain Marie/Double Boiler
French company de Buyer's compact stainless steel bain marie is a double boiler with a convenient built-in water chamber for gently heating foods. Simply fill the water chamber through an opening in the handle, and when heated the bain marie applies gentle, indirect heat to foods. It's ideal for melting chocolate, heating sauces or making custard. We like its pressure valve and heat-resistant silicone handle, which make for safe and easy handling. Plus, de Buyer has measuring marks for the pot's internal volume (in quarts) and a clear window in the handle that allows you to keep an eye on the water level of your double boiler.