Cookware

Pots, pans, removable handles, cooking performance and cleaning.

Reviews & guides

25 articles

Reviews & Guides · Kitchen & Dining

Le Creuset and Staub round pots: my small-burner rice routine

I cook rice in Le Creuset and Staub round pots, stirring early and lowering the gas as the bubbles shrink, then leaving the rice covered off the heat.

Reviews & Guides · Kitchen & Dining

I Cleared Black Flakes from My Lodge Cast-Iron Skillet

I heated my Lodge cast-iron skillet dry on a gas burner and scraped away most of the black residue, but a little remained on the sides.

Reviews & Guides · Kitchen & Dining

My MUJI nonstick pan after a month: light to handle, quick to heat

I used my MUJI nonstick pan almost daily for a month. It felt light, heated quickly, and I noticed no peeling or sticking while using a wooden spatula.

Reviews & Guides · Kitchen & Dining

My Smithey No. 10 surprised me on its first cook

I used my Smithey No. 10 once and was surprised by the heat readings across the pan. I also share what stood out about my new kitchen pieces.

Reviews & Guides · Kitchen & Dining

My Smithey Carbon Steel Wok after two weeks: fast stir-frying, hands-on care

I used my Smithey wok for two weeks: it heated quickly and made stir-frying feel faster, but hand-washing and oiling added upkeep.

Reviews & Guides · Kitchen & Dining

My Fissler 24 cm stainless steel pan fits four small patties

I made eight small patties in my 24 cm Fissler stainless steel pan, fitting four at once, and found it manageable to toss one-handed.

Reviews & Guides · Kitchen & Dining

I used the IKEA HEMKOMST 28cm ceramic pan for three months

I used the IKEA HEMKOMST ceramic pan for three months with eggs, steak, dumplings and pancakes, and found it easy to clean and nonstick.

Reviews & Guides · Kitchen & Dining

My John Lewis Thermacore pan: a better second try at frying tofu

I struggled with tofu sticking in my John Lewis Thermacore stainless steel pan, then improved release after cleaning the pan and blotting the tofu dry.

Reviews & Guides · Kitchen & Dining

MUJI nonstick frying pan after one month: scratches and handle-joint cleaning

I used a MUJI nonstick frying pan for a month and found scratches from alloy chopsticks, stuck-on food and a handle joint that was hard to clean.

Reviews & Guides · Kitchen & Dining

My STAUB 16 cm Rice Cocotte and round cocottes: everyday meals and care

I use a 16 cm STAUB Rice Cocotte for one-person meals and larger round cocottes for shared dishes, while preferring black enamel for everyday cooking.

Reviews & Guides · Kitchen & Dining

I Fried an Egg in My ZWILLING Stainless Steel Pan With the Heat Off

I heated my ZWILLING stainless steel pan, turned the heat off, waited three minutes, and successfully fried an egg using residual heat alone.

Reviews & Guides · Kitchen & Dining

BUYDEEM cookware: a saucepan, Dutch oven and ceramic pan in daily use

I serve noodles straight from my BUYDEEM saucepan, make soup in the enamel pot, and use a newer ceramic pan for shellfish and eggs.

Reviews & Guides · Kitchen & Dining

My de Buyer CARBONE PLUS 24cm 5110.24: a first potato pancake without sticking

I seasoned my de Buyer CARBONE PLUS 24cm 5110.24 in the oven and cooked my first potato pancake with very little sticking and easy cleanup.

Reviews & Guides · Kitchen & Dining

IKEA VARDAGEN Cast Iron Frying Pan: why I changed my mind after low-oil pancakes

I liked my 28 cm IKEA VARDAGEN cast-iron pan at first. With little oil, though, the center stayed dry and my pancakes tasted less fragrant.

Reviews & Guides · Kitchen & Dining

Vermicular Frying Pan: fish release, lighter handling and stir-fry use

I test my Vermicular Frying Pan with fish, compare its lighter handling, and explain why its enamelled cast-iron design makes everyday care simpler.

Reviews & Guides · Kitchen & Dining

Vermicular, Staub, Le Creuset and Ito: four cast-iron pots compared

I compared my Vermicular Oven Pot with Staub Pumpkin and Le Creuset Dutch ovens, including a 2L induction test that exposed differences in splashing.

Reviews & Guides · Kitchen & Dining

WANGYUANJI 26cm vs Lodge 23cm: I compare frying and stir-frying

I compare my WANGYUANJI 26cm and Lodge 23cm cast-iron pans, from shallow frying and oven use to deeper stir-frying and everyday care.

Reviews & Guides · Kitchen & Dining

WANGYUANJI Double-Handle Cast Iron Frying Pan after a Year: Dumplings, Eggs and Cleanup

I used my WANGYUANJI double-handle cast-iron pan for dumplings, eggs and flatbreads, then scrubbed it with a brush and water.

Reviews & Guides · Kitchen & Dining

Carote enamel pot: a flawed purchase and a LocknLock comparison

I returned a flawed Carote enamel pot and found my LocknLock replacement kept soup with little loss; I explain what I would check before buying.

Reviews & Guides · Kitchen & Dining

Le Creuset black-enamel pan: cooking and cleaning after two months

I used my Le Creuset enameled pan almost daily for over two months: stews worked well, but frying eggs and pancakes often stuck and needed extra oil.

Reviews & Guides · Kitchen & Dining

Lodge Seasoned Cast Iron 5 Piece Set: a year in a two-person kitchen

My Lodge skillets get daily use, and the griddle comes out three or four times a week. For our two-person home, the Dutch oven is too big and heavy.

Reviews & Guides · Kitchen & Dining

Staub La Cocotte: sweet-and-sour ribs with ice on the lid

I made tender sweet-and-sour ribs in 30 minutes with my Staub La Cocotte, but the lid ice was less noticeable once I reduced the sauce.

Reviews & Guides · Kitchen & Dining

WMF Perfect Pro: handle cracks after six years

I used my WMF Perfect Pro for six years and found matching cracks in two handles after regular cooking, plus a difficult rebuild and later leakage.

Reviews & Guides · Kitchen & Dining

Tefal Ingenio / T-fal Ingenio: two months of saved space and a loose-feeling handle

After two months of daily cooking, my Tefal Ingenio pans save cupboard space. I like taking them straight to the table, but the removable handle feels loose.

Reviews & Guides · Kitchen & Dining

WOLL Diamond vs Zwilling: two years of non-stick pan wear

After two years, my WOLL Diamond pan still looks new, while my Zwilling started sticking after six months. The WOLL is easy to clean, but heavy to handle.