Our Favorite Tools for One-Pot Cooking

Find the right tools to make simple, delicious dinners that don't require you to pull out all the pots and pans.

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dislike doing the dishes. That’s why I love one-pan meals. But it’s not as simple as throwing vegetables on a baking sheet and piling chicken thighs on top. The best one-pan recipes are carefully designed so that each component finishes cooking at the same time. Here’s what you’ll need to make them. First up: our favorite rimmed baking sheet. It’s perfect for everything from fajitas to citrusy, buttery fish on a bed of crisp potatoes. We also love our winning roasting pan for bigger dishes such as pork loin or a large beef roast. You can find these recipes and many others in one of our favorite cookbooks, One-Pan Wonders. It also contains tips and tricks that will help you cook more quickly without sacrificing flavor or quality. Delicious food with fewer dishes? Sign me up! —Carolyn Grillo, Associate Editor, Reviews

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.

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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.

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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.

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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.

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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.

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