Christopher Kimball for Kuhn Rikon 5-QT 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.
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.
Christopher Kimball for Kuhn Rikon Duromatic Pressure Cooker, 5 Qt.
Pressure cookers cheat time, putting dishes like soups, stews, braises and beans on the table in minutes, not hours. The Kuhn Rikon pressure cooker is sturdily built for the long haul and very easy to use, with clear instructions and a spring-loaded pressure valve that keeps things entirely safe. We love this model because it is heavy-duty and you can actually cook with it on the stovetop, doing the sautéing and other functions that are often required before closing the lid. Electric pressure cookers, for example, are flimsy by comparison and no good for serious cooking. By the way, the Duromatic Pressure Cooker goes all the way back to 1949 when the first model came to market. So when it comes to pressure cookers, Kuhn Rikon knows more about them than just about anyone.
Christopher Kimball for Kuhn Rikon Durotherm Casserole, 5 Qt.
The Durotherm Hold & Serve, manufactured in Switzerland, is unlike any piece of cookware you have used before. The concept is simple—the double-walled construction allows the Durotherm to keep soups and stews hot for up to two hours, completely off heat. (It comes with a metal storage plate so you can leave the pot off heat without damaging your kitchen counter or table.) Now you can make dinner and leave it piping hot for family members who may end up eating later than you without reheating or plugging anything into an outlet.