Bryn

Heritage Steel

D3 3qt Sauce Pan

Premier 2.5qt Space Saving Sauce Pan

3-Quart Saucepan

Saucy

2qt Stainless Steel Saucepan

Sauce Pan

Titanium Series Saucier

Eater Series Saucier

Heritage Steel's a pretty interesting brand and the Titanium Series has its history written all over it: the 316Ti inner layer is where the line gets its name. That comes from the era when HS sold "waterless cookware" and it has one main benefit – it reduces salt pitting.

When they made the move away from waterless, they continued production in the same factory in Tennessee and kept up some of the aesthetic decisions such as the polished finish. It doesn't appeal to me personally, but I'm sure it does to their historical market. The one thing I feel more strongly about from an aesthetic point of view is the handles. The lid handles are a completely different aesthetic from the long main handles. They *might* be from the same collection as the helper/pot handles, but it's definitely giving an off-the-shelf mismatch vibe that I don't think feels appropriate at this price point.

That price point is pretty high partially due to their American manufacturing and the owners really seem to be focused on doing right by their workers. That's admirable, but the big question is does that expensive manufacturing improve the consumer's experience? In this case, I'd argue that it doesn't. The units we tested had misaligned lids and poorly installed rivets that we really haven't seen in this market segment before. Maybe those are a thing of the past though, because our test units from their new Eater Series didn't have any of those flaws.

When it comes down to it, the Titanium Series tells the history of Heritage Steel, but I'm not so sure it should be part of its future.

NanoBond Titanium Skillet

D3 10" Fry Pan

Premier 10" Space Saving Fry Pan

10-Inch Skillet

Deep Cut

10" Stainless Steel Frying Pan

Fry Pan

Titanium Series Fry Pan

Eater Series Frying Pan

The Eater Series takes all the standard Heritage Steel forms from their Titanium Series and brings them up-to-date with modern finishes and design touches. It skips the 316Ti inner layer, and that appears to help it compete well on price against brands like Made In and represents a good price-for-performance upgrade over our budget favorites: Goldilocks.

The big question to me is: "how much do you like the idea of having Eater.com in your kitchen?"

10.5"

Material

The Forever Peeler

It's rare to see a peeler that is actually a nice object and that's really what it's all about for me.

I love that they ship a spare blade with it too, but it's really just a nice object to use.

...until you peel off your finger tip.

Our Place

3qt Saute Pan

Always Pan Pro

The main feature of this pan is its titanium oxide coating — which does in fact make it pretty nonstick, but it's applied so poorly that I can't recommend it.

Definitely interesting materials science, but genuinely one of the lowest-production quality pans I've ever tested.

Chrome

Rick Martinez

Amazon

Bookshop.org

Ammu

Ethiopia

Africana

Chicken and Charcoal

The Outdoor Kitchen

Charred

Mi Cocina

Persiana

Bavel

Cook This Book

Diasporican

Foodheim

Home Style Cookery 

In Bibi's Kitchen

An Invitation to Indian Cooking

Mezcla

Mission Vegan

Momofuku

Motherland

Night + Market

Ottolenghi Simple

A Super Upsetting Cookbook About Sandwiches

Win Son Presents: A Taiwanese American Cookbook

The Family Meal

The Food of Sichuan

The Modern Larder

The Woks of Life

The Tucci Cookbook

Turkey and the Wolf

Xi'an Famous Foods

A Good Bake

All Under Heaven

Veg-Table

Start Here

This is one of the first books we've reviewed that had so much flavor that we had a hard time describing the dishes. We usually have the opposite problem and want MORE from a recipe. 

Every single component in Mi Cocina was amped up to 11, but when every part wants to be the lead singer you get dishes without harmony.

The personality in the writing for this book is it's greatest strength, and I can tell that Rick put a lot of heart into making it. For putting his heat out on his sleeve I applaud him. 

Admittedly I will likely be revisiting the pozole verde, and some of the tortilla recipes, like the pan arabes. For the most part I think this book will become a point of reference from here on out.

de Buyer

Mineral B Carbon Steel 12.5" Fry Pan 

CRS12 Carbon Steel 12" Skillet

Black Carbon Steel Fry Pan 12"

Blue Carbon Steel Frying Pan (12")

M'steel Carbon Fry Pan (9.5")

Obsidian Carbon Steel Skillet

Carbon Steel Farmhouse Skillet

A classic European carbon steel pan in the same vein as Matfer Bourgeat and Mauviel, but this one's got a helper handle and a $20 price bump over the Matfer...

Cookiemas 2022

Hestan

This is the smaller version of my favorite skillet on earth and for those who need a small skillet for things like eggs... I think this is the best all-around performance money can buy.

While it's definitely not fully nonstick, it does react less-strongly with protein which offers home cooks a little bit more wiggle room on initial temperature. That means more control to cook the way you want to cook rather than the pan forcing you to cook a certain way. 

On that note, it's also extremely responsive to heat changes due to its super thick internal layer of aluminum. That's something I value very highly and I think gets overlooked by many home cooks.

8.5"

Made In

We love it when a brand really shows its potential. This is an improvement over the classics basically across the board — from the handle design, to the high sides, to that smooth, blue finish, to... there's actually not many parts to a skillet — at the same price point.

I own the 10” version. I love searing proteins and veggies in this pan; it’s not heavy, the handle is decently comfortable and I think it’s easy to clean. I put fun at 8 (I know I’m weird), I love the process of seasoning carbon steel. I do the potato peel method every now and again, but normally (after I’ve washed/dried) I just spread a thin coat of oil everywhere, on medium heat, then let it cool and store.

Asma Khan

It’s not really built for beginners, but if you already know what you’re doing in the kitchen and want to dive into South Asian food, Ammu is an excellent place to start. 

It’s home-y and comforting, and it'll make you feel embraced.

Asma's restaurant is rightfully legendary — and I think that makes it hard to evaluate her work critically.

On the one hand, these are supposed to be family recipes, not restaurant recipes, so it doesn't make sense to critique it in the same way. These recipes are less balanced than I'd expect from a restaurant like Darjeeling Express, but... maybe that's the point? 

The flavors are delicious, they're just less precise than I expected coming in...

I don't think anyone who's ever used an OXO product will be surprised in the least. It's going to feel good in your hand. It's going to do the job. It's going to be cheap. That's the OXO way.

God, I'd love to see what they'd do with a higher-end market, though. These ergonomics mixed with an actually attractive form factor would be a combo for the ages.

David Chang

These meals are fun to make and genuine crowd pleasers, but most of these dishes are extremely time-intensive. The ramen alone required 7 different recipes throughout the book, and a lot of them had to be done between 6 and 24 hours in advance. I definitely considered making a Gantt chart more than once just to make everything happen on time.

ProBond Nonstick Skillet (11")

Quick-Release Fry Pan (9.5”)

Hybrid Nonstick Pan (10")

Toughened Nonstick PRO Fry Pan (10")

Nonstick Frying Pan (10")

NeverStick Premium Fry Pan (10.25")

Good Grips Pro Frying Pan (10")

Professional Frying Pan (10.25”)

Professional 10" Fry Pan

Unlimited 10" Fry Pan

Professional Nonstick Fry Pan

Wear-Ever Nonstick Fry Pan

The only nonstick pan we tested with 5-ply construction, this is basically their 10” stainless steel skillet, but with PTFE on top. 

Made In tends to be hit-or-miss with their handles, where some are comfy and others aren’t. We found this one to be pretty awkward.

LB-3000

Nutro

Primo

Stela

KQ909

KQ908

KD-8000

11lb Scale

5lb Scale

Pronto

3817

1250

Enfinigy

I've now had 3 different versions of this scale over the last 15 years or so — usually received as gifts. As with each previous version, this latest iteration is still over-priced for what it offers to cooks.

It's simple and I don't like to argue with simple, but for that price I need a little higher fidelity. The MyWeigh KD-8000 does everything it does and more for less money (at the cost of being large and ugly).

Peelers

Tramontina

I don't see what The Wirecutter sees in this pan. It's objectively one of the lowest-quality pans on the market and there are better, more versatile pans below its price point.

Paneer Makhani

Kimchi Raikkonen

IKEA

Meiji 10" Chef's Knife

Classic 210mm Chef's Knife

Spartan Ghost Chef's Knife 8"

8" Chef's Knife

The 8" Knife

Professional Series 8" Chef's Knife (MTH-80)

Premier Chef's 8"

Everyday Chef's Knife

Classic Ikon 8" Chef's Knife

Förslag 3-pc Knife Set

Rosewood 8" Chef's Knife

French Chef's Knife

Classic Chef's 8"

Vardagen Chef's Knife 8"

Briljera Chef's Knife 8"

Vörda Chef's Knife 8"

365+ Chef's Knife 8"

Pro Le Blanc 8" Chef's Knife

365+ 6" Utility Knife

Birchwood SG2 8" Chef's Knife

Black 5000MCD67 8" Gyuto

G-56 7" Santoku

G-2 8" Chef's Knife

GU-02 8" Asian Chef's Knife

210mm Ginsan Gyuto

Chef's Knife

Graphite 8" Chef's Knife (+ 13-pc set)

8” Brad Leone Signature Series Chinese Santoku Cleaver

7.25" Chef Series

8" Chef Knife

Koh 8" Gyuto

Kanso 8" Chef's Knife

Fibrox 8" Chef's Knife

Classic 6" Chef's Knife

It's giving Global G2 clone, and I think that's the point? 

It's a little too balanced toward the heel for me use this more than I did for this review. 

Just a knockoff G-2, but with worse steel.

It's so soft that it takes a lot of maintenance and if it's like the other 365+ units we tested, you may need to watch out for damage and uneven grinds out of the box.

Cult Flav

Essential Apron

Crossback Apron

Supply Apron

Neon Chef Apron

Lowboy Apron

Luxe Chef Apron

Utility Apron

Beelzebib

I love the colors and the design.  There are plenty of pockets and in all the in the right places.  The long strings around the waist are much appreciated. I bought one of each.  The best part - they're made here in the USA.  I try to buy products made in the US - I don't recall seeing this detail when ordering (I may have missed it), so I was pleasantly surprised - made the higher price completely worth it.  

Pink

Black

Heavenly Chef

Rice Bran Oil

One of the hardest things about deep frying food is finding an oil that doesn't impart additional flavors or smells. 

Canola oil (to me at least) has a fishy smell, and I can always tell when someone uses it. Avocado oil, likewise has a distinct smell. Rice bran oil on the other hand doesn't, and that's why I love this neutral oil. 

It's truly neutral.

Rice Brain Oil is the goat of neutral oils. No fishy flavors, super high temp, and cheap to boot at about half the price of safflower/sunflower oil.

We buy 4 of these babies at a time and I intend to keep it that way.

Hedley & Bennett

Full disclosure: I think Hedley & Bennett overcharges for everything they make. A super basic apron made of super generic materials shouldn't cost $80-100.

When they introduced a chef's knife, however, I was intrigued. It's got a sleek, but classic design and better yet — it pairs it with my favorite low-cost steel: AUS-10.

So, I ordered one. And... it's pretty good. Nothing mind-blowing, but it's kinda like a lighter-weight version of the Misen chef's knife with a little nicer aesthetics. 

I still think Misen is my top pick for a budget knife because it's hard to recommend spending 30% more on a knife that's essentially the same in all the ways that actually matter.

I was pleasantly surprised by this knife, and actually find myself reaching for it more than I expected. 

Good job Hedley & Bennett.

For a first good quality knife, this one has done me wonders. It’s got a pretty nice feel to it and it’s been pretty easy to take care of and sharpen. Now I just need to work on my knife skills.

Hado

This knife, y'all. It's absolutely wild. From stem to stern, it feels and looks amazing. It holds an edge super well and I could swear it takes negative effort to slice through damn near anything.

It's biggest weakness is its biggest strength: its concave bevel. It feels sharper than anything, but it chips easily because it's so thin at the edge. So that means anything tough is really out of the question. You need a dedicated backup if you're ever going to be cutting partially frozen meat or — god forbid — a kabocha squash.

It's the motorcycle of knives: not the most practical, but it feels unlike anything else.

It's light-weight and has excellent geometry. 

It's a little longer than I typically prefer in a chef's knife, but it's so easy to use and light that I hardly notice.

Paneer

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