Kinto Kakomi Rice Cooker
If you’ve never used a clay rice cooker like this one, then you’ve never had fabulous rice. Here’s how it works: Rice and water are placed in the pot and allowed to sit for 20 minutes covered by the cooker’s two lids—an inner lid with one small hole and an outer lid with one as well. Turn on the heat and wait about 10 minutes for steam to escape. After two minutes of steaming, turn off the heat and let the pot sit for another 2-5 minutes. Yes, it’s a bit fussier than an electric rice cooker, but the results are incredible. I’ve been using mine for more than a year and refuse to make rice any other way. A caveat: This pot only works on a gas stove.
- 5.5" in diameter x 5.3" H, holds 1.25 quarts
Ooni Fyra Portable Wood-fired Outdoor Pizza Oven
The first time I saw this oven at Milk Street and the price I was, to say the least, skeptical. But when our product tester tried it out at home, she came back with a rave review. (And she wanted to keep it too!) Heated with wood pellets, it reaches over 900 degrees Fahrenheit in just 10 minutes and can cook a pizza in just 60 seconds, about as long as it takes at Michael’s in Naples. (I know since I actually timed it during a visit there a few years ago.) Made from stainless steel, it sits on three sturdy legs and is easy to set up and move around. It can take a stone baking board that is roughly 13 inches square which is plenty for homemade pizza. You can also use it to cook flatbreads, meat, vegetables or anything you want to cook quickly using high heat. This contraption may look crazy, but we loved it!
- Included: 1 Ooni Fyra pizza oven, stone baking board
- Note: Pizza peel sold separately. Not compatible with 14-inch pizza peel. Pellets are sold separately find them here.
- Weight: 22 pounds
29.2 inches, Width: 15.1 inches, Height: 28.6 inches
- Cooking Surface: 12 inches
Material: Pizza oven: P
owder-coated carbon-steel shell, Baking Board: cordierite stone
- Temperature Range: Up to 932°F
Ooni 100% Oak Pellets
These premium wood pellets are designed for use with Ooni pizza ovens. Made from 100% oak that is sustainably sourced directly from U.S. forests, these pellets light easily, burn efficiently, and produce very little ash waste. This 20-pound bag will fuel 8 to 12 hours of continuous cooking, and the pellets can be used with other pellet grills and barbecues in addition to Ooni ovens. Just be sure to store the oak pellets in a warm, dry place, as moisture will affect their performance.
- Weight: 20 pounds
- Size of pellet: Diameter: 1/4-inch, length: 1-inch
- Material: 100% oak
- BTU: 8500/pound
- Moisture Content: <10%
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 Wok Spatula
Also known as a “wok shovel,” this broad, short spatula perfectly fits the radius of our wok and is an essential tool for the quick movements of stir frying and sautéing. It’ll also work well with most any stainless or cast-iron skillet, much less looks tidy enough for tableside serving.
- Dimensions: Length: 13.6 inches | Width: 4.5 inches
- Material: Stainless steel
- Care: Dishwasher-safe
Berard Round Salt Keeper
These salt cellars by French company Berard have magnetic lids that easily pop open when you need seasoning but also fit securely for storage. Choose either the gray speckled ceramic for a lid that comes off completely or the olivewood for a swivel-top mechanism. This salt box is attractive enough that we sometimes use it on the dinner table for an elegant addition that doesn’t require shaking.