This porcelain baking dish has large handles for secure gripping and straight sides for easy serving. It’s deep enough for Chantilly Potatoes, but not so large that the butter burned as we broiled scrod. Finally, it was not too heavy, even filled with potatoes.
This affordable pan had it all: thick, solid construction; a smooth interior with no handle rivets to bump the spatula or trap food; an ergonomically angled handle; and sides flared just right for easy access but high enough to contain splashes. Steaks formed a deeply crisp crust, tarte Tatin caramelized beautifully and released neatly, and fried eggs just slipped around in the pan.
Our previous favorite is back in an updated induction-compatible version: it cooks steadily, browns evenly, has a stay-cool handle, and is well-balanced and relatively lightweight.
This model costs a third of what our favorite Le Creuset Dutch oven does and performs almost as well. With a very similar design—low, straight sides and a broad, off-white cooking surface—it allowed us to easily move food, sear in fewer batches, and monitor browning.
This pricey pot is still the one to beat. It was the most durable and user-friendly with comfortable handles and lower, straight sides that made it easy to move, load, and unload. Its broad, lightly-colored cooking surface allowed us to cook more food faster and monitor browning. It’s heavy, as a Dutch oven should be, but a bit lighter than some of the others we tested.
Testers gave top marks to this rack, which has six feet on three support bars for extra stability. Cookies cooled evenly on this rack, and pork emerged from the oven with crisp, browned surfaces. It fit perfectly in our favorite rimmed baking sheet (and other standard-size baking sheets) and is safe to wash in the dishwasher. It’s sold in packs of two, making it the best value in the lineup.
Everything prepared in this sturdy, warp-resistant sheet cooked appropriately and evenly. Best of all, our new favorite is a few bucks cheaper than our old winner.
This reasonably priced pan wins again. The tri-ply construction made it sturdy and reliable for stovetop searing and delivered even, consistent browning. The handles were roomy and secure, even with potholders. The U-shaped rack was slightly loose in the pan—a minor drawback.
With the largest handles in our testing, this relatively lightweight baking dish was by far the easiest model to grip and maneuver.
Our favorite santoku wowed testers of all abilities, who raved that it felt “agile, sharp, and really good in hand.” “Solid but light,” it made “fine, level cuts” with “great precision and control.” This knife features an asymmetrical blade with a 70/30 bevel that the company hand-sharpens specifically for either right- or left-handers.
The scalloped, uncoated pincers on our longtime favorite tongs felt very precise. This model was also comfortable to use, not only because of the silicone-padded handle but also because the tension didn’t strain our hands or wrists. These tongs struggled a bit when transferring ramekins, as the uncoated pincers didn’t securely grip the ceramic, but this is a less common use, and the tongs excelled at every other task. This pair felt like a natural extension of our hands.