Crafted from carbon steel, our preferred wok cooking material, this pan features a long beech wood handle (which won’t overheat) as well as an ear handle for easy pouring and transport. Although it doesn’t have any sort of chemical coating, the pan’s glossy black interior undergoes a special nitriding process, which produces an iron nitride layer that increases durability and prevents rust. The inside is then polished to a shine and given a fish-scale uneven finish to promote air flow under food, both of which give the pan incredible nonstick properties straight for the box with a quick initial seasoning. So you don’t have to worry as much about building up a layer of seasoning straight away like you would with other carbon steel pans or cast iron.
Plus, its flat bottom ensures it’ll work with any cooking surface and the accompanying lid with an easy-to-grip wood knob makes it ideal for steaming as well.

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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.

This durable steak frypan from French company de Buyer's Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. We like the neat, effective design of the triple-riveted handles, which are the perfect length for easy maneuvering. And with each use, the carbon steel develops more of a protective surface coating that has nonstick properties. De Buyer even coats its pieces with a layer of beeswax to resist rust and provide a foundation for seasoning the pan. Choose between a 9.5-inch diameter—the perfect size for one steak—or an 11-inch diameter pan to make steaks for two. Both are perfect for everything from scrambled eggs and seared steak to grilled cheese or stir-fry.

Historic French company's Choc Intense line of nonstick pans use the latest generation of nonstick coating—designed to have a 50% longer lifetime than other models—so they release food easily and are a breeze to clean with a soft sponge. These Round Frypans also feature robust forged aluminum walls and induction-friendly stainless steel bottoms, so they are fast-heating and provide even heat distribution when sautéing and searing. The attractive matte black pans are weighty but not cumbersome, with sturdy triple-riveted stainless steel handles. De Buyer even includes a cloth bag with each pan to protect the nonstick surfaces during storage, so you can stack Choc Intense cookware without worrying about scratching the material.

• Dimensions: 8, 9.5, 11, or 12.5-inch diameters available
• Materials: Nonstick: Ultra-resistant and reinforced inner and outer black coating, guaranteed PFOA- and particles-free | Walls: 4-millimeter forged aluminum | Bottom: Induction-friendly AISI 430 ferritic stainless steel | Handle: Stainless steel
• Use: Suitable for all heat sources including induction. Oven-safe for 10 minutes at 445°F maximum. Do not use metal objects on cookware. Do not heat when empty or overheat. Avoid temperature shocks.
• Care: Hand-wash only, with a non-abrasive sponge.
• Place of Origin: France

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.

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.

Unlike nonstick pans that need to be replaced every year or two as their coating wears off, carbon-steel pans are designed for the long haul and actually become more nonstick over time. This durable egg pan from French company de Buyer's Mineral B line is thicker than other brands and can be used in the oven as well as on the stove. This compact pan is the perfect size for everyday use, when you want the benefits of carbon steel but don't want to deal with cleaning a large pan; it's also great for toasting small amounts of spices or blooming spices in fat to make infused oils. And with each use, the pan develops more of a protective surface coating that has nonstick properties.

This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus. The thin yet sturdy construction heats up quickly—over any burner or grill--and holds its heat well. The textured surface prevents foodstuffs from sticking. With its hardwood base, the griddle can easily be brought to the table and used as much as a hot plate as a cooking pan. We’ll heat it and fill it with appetizers like warm, spiced nuts or baked feta drizzled with fruity olive oil, herbs and pepper flakes. The ingenious handle removes easily for serving and storage.

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.

French company de Buyer's heavy-duty, all-purpose Mineral B Bois pans heat quickly and develop nonstick properties just like cast iron, but they're lighter in weight. There's no better cookware for searing, browning or sautéing: These smartly designed pans have a classic Lyonnaise profile, with sloped sides that are slightly taller than most skillets and especially useful for the quick motions required when tossing or flipping food. De Buyer applies an all-natural beeswax coating to each pan, which not only protects against rust but also provides a foundation for seasoning. The more you use your Mineral B Bois Carbon-Steel Fry Pan, the quicker it transforms from its original gray to mottled blues and oranges before developing a lustrous, fully blackened patina. As the seasoning builds, both through normal care and frequent cooking, the surface also becomes smoother and more nonstick.

Before you use your de Buyer carbon-steel cookware for the first time, clean it with very hot water and rub down the entire surface to remove any excess beeswax; the minute amount that remains will help create a protective layer when you season your pan. Heat oil in your carbon-steel pan—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. Repeat several times (about 5 or 6) until pan is evenly burnished.

Be careful not to use more than a whisper of soap to wash carbon steel, if any, and dry well. Leaving cookware undried or soaking in a sink will break down your hard-earned patina and potentially lead to rust. In case of stubborn, stuck-on bits of food, scrub the pan with kosher salt moistened with oil, which will simultaneously season the pan. We also recommend wiping a thin coat of neutral oil across the pan’s surface for storage (with use and time, as the patina improves, this will become unnecessary).

• Diameter: 6 inches, 8 inches, 9.5 inches, or 12.5 inches
• Materials: Carbon steel, beechwood
• Use: Suitable for all cooktops, including induction. Suitable for flash heating in the oven— no more than 10 minutes at a temp of 390F or less. This is in part due to the wood, but also to the epoxy coating on the handle.
• Care: Hand-wash only. Deglaze, rinse with warm water, dry and oil lightly. Store in a dry place.