de Buyer 9-Inch Mineral B Omelet Pan
This carbon-steel pan from iconic French company de Buyer has rounded sides that are just the right shape for turning or rolling French-style omelets, then gently sliding them out of the pan when done. And it is by no means limited to omelets: The round sides that help with rolling an omelet are also nice for sautéing and flipping any food. Each Mineral B pan has an all-natural beeswax coating that protects against rust and provides a foundation for seasoning. Over time, your pan will transform from its original gray to mottled blues and oranges before developing a lustrous, fully blackened patina. As the seasoning builds, the surface also becomes smoother and more nonstick.
Before you use your de Buyer carbon-steel pan for the first time, clean it with very hot water and rub down the entire surface to remove excess beeswax. Heat oil in your carbon-steel dish on the stovetop—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. Before the cookware develops a fully blackened patina, we recommend adding a little more oil or butter to start, and ensure the pan is fully preheated and evenly coated in fat before adding ingredients.
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).
- Net Weight: 2.9 pounds/3.2 pounds
- Dimensions: Diameter: 8 inches/9.5 inches/11 inches, Depth: 1.5 inches
- Use: Compatible with all cooktops, including induction
- Care: Hand-wash only
- Place of Origin: France
Sarah Kersten Studio 2-Quart Vegetable Fermentation Jar
Handmade in a small Oakland, California studio, this fermentation jug is elegant, functional and compact enough for apartment kitchens. It’s rustic, minimalist aesthetic will be at home on any countertop—made from high-fired stoneware and finished with a hand-made glaze in a glossy, speckled white or silvery, matte black. We also love how the crock uses a traditional water-lock style seal, an ancient fermentation style which does wonders to keep out oxygen. After a water-sealed crock is packed, two half-circle weights (which are included) are placed into the crock to keep your veggies submerged. Then, the lid is placed into an open moat which is then filled with water. Now, outside air is prevented from entering the crock and carbon dioxide gases created during fermentation easily bubble out.
de Buyer Mineral B Oval Roasting Pan
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 roasting 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. We love its generous size (about 14 inches by 9.5 inches) and sturdy construction. The sleek stainless-steel handles are also more ergonomic than others we've come across and large enough to accommodate oven mitts—perfect for your next vegetable gratin or casserole. The dish is shallow to allow air contact for evenly roasting meats, but it will also catch juices and drippings better than a baking sheet. And with each use, the pan 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. Before you use your de Buyer carbon-steel pan for the first time, clean it with very hot water and rub down the entire surface to remove excess beeswax. Heat oil in your carbon-steel dish on the stovetop—enough to cover the bottom—until it starts to smoke, then discard the oil and rub the cookware down with paper towels. The cookware's surface will go through a mottled stage before developing a perfectly smooth, fully blackened patina—in the meantime, we add a little more oil or butter to start and ensure the pan is fully preheated and evenly coated in fat before adding ingredients. 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).
Kamado-San Double-Lid Donabe Rice Cooker
If you eat as much rice as we do, it's worthwhile owning a proper rice cooker. There’s convenience to an electric cooker, but we much prefer the remarkably moist, fluffy grains of rice produced by clay donabe-style rice cookers. The unique design of these age-old pots features two lids—the inset lid allows some moisture to escape to control the rate at which the rice cooks and lightly pressurizes the pot. This particularly thick-bottomed, durable pot is made from a uniquely porous clay, which heats evenly and maintains a steady heat for very uniform cooking. Beyond rice, the pot can also be used for small batches of soups and stews, like a quick miso soup. We love the thick rustic glaze and the way the pot patinas with use. It looks good enough to come right to the table
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.
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.
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.
JIA Inc. Cast Iron Ding Casserole
The oldest form of Chinese cookware is the ding, a round vessel that in ancient times symbolized power and was used for rituals. This modern cast-iron version recalls the original bronze models of the Shang dynasty but is much better for cooking—the pot heats evenly, works on all stovetops and in the oven, and has a white enameled interior that doesn't require seasoning before the first use. Traditionally, a ding was heated by lighting a small fire between the three legs; we love that JIA retains the three-legged design but features it on a separate base so that the ding can be used on modern cooking surfaces (the base is fitted with silicone so it's non-slip). The semicircular handles of the pot and lid give a visual effect of unity in the design, while the matte black material and raised base look dignified and elegant.
Ñuke Delta Argentinian Style Grill
Handcrafted by artisans in Argentina, this grill in inspired by the gauchos (cowboys) of the Argentinian pampas. It burns both logs and charcoal in its brazier-style fire box and the wide grill bed allows you to move around your heat source of choice to direct heat to different areas of the grill—so you can use high heat or go low and slow. The grill is also lined with refractory bricks that aid in heat retention and guide the heat toward the extra wide 547-inch grill grate, which is adjustable to accommodate different cooking temperatures. The Delta includes a rugged stand with swivel casters and attached steel lid, a full-length vinyl cover, a drawer below the brick-lined base which can be used for accessories or as a warming drawer and an additional steel griddle that nests on top of the fire basket for an extra 188 square inches of cooking space.
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.
Yakiniku Shichirin Rectangular Grill
This Yakiniku Shichirin Japanese-style grill brings communal cooking to your backyard from the first course to the last. Please only use these grills outside and never inside. Traditionally, all Japanese homes were equipped with an irori, a hearth dug into the floor that families gathered around to grill meat and vegetables. As Japanese cities grew, more people moved into apartments, and grilling was not possible. To fill that gap, some restaurants specialized in yakitori (grilled chicken), yakiton (grilled pork), or thinly sliced beef and fish to give neighborhoods access to the social act of cooking and eating around a grill with family and friends. The ceramic grill brings that concept directly to you.
It comes with a removable metal grate and frame, stainless steel yakitori bars, a bamboo plank to protect your table from heat and thin meat needles that won’t shred delicate meats, plus binchotan charcoal. Enjoy classic Japanese barbecue and yakitori, or use to get your group grilling burgers or roasting marshmallows all together. Please note: THIS GRILL IS FOR OUTDOOR USE ONLY
Yakiniku Shichirin Round Grill
This Yakiniku Shichirin Japanese-style grill brings communal cooking to your backyard from the first course to the last. Please only use these grills outside and never inside. Traditionally, all Japanese homes were equipped with an irori, a hearth dug into the floor that families gathered around to grill meat and vegetables. As Japanese cities grew, more people moved into apartments, and grilling was not possible. To fill that gap, some restaurants specialized in yakitori (grilled chicken), yakiton (grilled pork), or thinly sliced beef and fish to give neighborhoods access to the social act of cooking and eating around a grill with family and friends. The ceramic grill brings that concept directly to you.
It comes with a removable metal grate and frame, stainless steel yakitori bars, a bamboo plank to protect your table from heat and thin meat needles that won’t shred delicate meats, plus binchotan charcoal. Enjoy classic Japanese barbecue and yakitori, or use to get your group grilling burgers or roasting marshmallows all together. Please note: THIS GRILL IS FOR OUTDOOR USE ONLY
Ooni Koda 12 Gas-Powered Outdoor Pizza Oven
The Ooni Koda 12 is an amazing gas-powered pizza oven that reaches temperatures over 900 degrees Fahrenheit and cooks a pizza in just minutes, producing a professional chewy, bubbly crust. Using this pizza oven’s gas burner will be a snap for most home cooks, as it operates similarly to a stovetop burner. A knob on the side of the oven allows you to finely adjust the flame to your preference, allowing far more control over cooking temperature than with wood-burning ovens. The Koda 12's innovative L-shaped burner heats quickly from multiple directions; once turned on, the oven is ready to cook in 20 minutes. The burner design also helps maintain the ripping-hot temperatures (up to 932 degrees Fahrenheit) necessary for making pizza, while the stone baking board absorbs and retains heat well, crisping the bottom crust as the oven’s ambient heat cooks the pizza from above. To top it all off, setup and clean-up are a breeze with the lightweight Koda 12, which is easy to wipe clean and has foldable legs for easier storage.
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!