Kitchen Notes›Cookware
Kitchen Notes

Cookware.

The pots and pans that actually earn a permanent spot. Dutch ovens for braises and bread, cast iron skillets for the perfect sear, stainless for everything in between. I cook on these every week and the picks reflect that: the budget Lodge that pulls real weight, the mid-range Staub that justifies its price tag, the splurge Le Creuset for the cooks who want a piece that lasts 40 years. No live prices (Amazon's rules) but every pick links to the right product page. Updated when something genuinely better lands in my kitchen.

A chef's knife mid-chop through fresh herbs on a wooden board, one hand curled in a safe guiding grip, in a bright kitchen.
Cookware9 min read
The chef's knife I reach for, and four more worth holding

The one knife I use for almost everything, plus four more I'd recommend at every price. Skip the 15-piece block; buy one knife that fits your hand.

Five Dutch ovens lined up on a marble counter under soft morning window light: a red Le Creuset, a black Lodge cast iron, a matte black Staub, a pale blue Great Jones, and a cream-colored small Lodge.
Cookware9 min read
The 5 Dutch ovens I'd actually recommend

After three winters of soup-making, the Dutch ovens that earned their cabinet space, and the ones I'd skip. Honest picks at every price point.