Tools for Mastering Your Multicooker
A machine that can pressure-cook, slow-cook, sear, and sauté? No wonder sales of multicookers have skyrocketed. This week we’ve gathered our winning multicooker and some helpful accessories to make the most of this machine, including our favorite silicone spatula, mini prep bowls, and flexible cutting mats. And don’t miss one of the most important accessories of all, our newest release, Multicooker Perfection. This cookbook contains 75 foolproof recipes that work with any multicooker. Even better, each recipe comes with two sets of instructions so you can cook things fast (pressure-cook) or cook them slow (slow-cook).
Coming in a variety of useful sizes that nest for compact storage, our winning set performed ably on almost every test. Its wide, shallow bowls were easy to hold, fill, empty, and clean. They can be used in the microwave and the oven. While the bowls in this set were the only ones to break when dropped, the heaviness of the glass with which they’re made makes it unlikely that they’ll easily fly off the counter.
BUY FOR $10
Accurate and extremely durable, this set snaps together for compact storage. The handles are seamless with the cups themselves, making them easy to level off.
BUY FOR $20
Don’t be fooled by its featherweight design and cheap price tag. This Y-shaped peeler easily tackled every task, thanks to a razor-sharp blade and a ridged guide, which ensured a smooth ride with minimal surface drag.
BUY FOR $5
The unbeatable traditional version of the Pyrex Liquid Measuring Cup is back on the market.
BUY FOR $14
This model is firm enough for scraping and scooping but also fit neatly into tight corners. Its straight sides and wide, flat blade ensured that no food was left unmixed. The all-silicone design eliminates any crannies that could trap food. It felt exceptionally comfortable. Its smaller blade fell short in our folding test.
BUY FOR $15
Everything we did with this ladle felt easy and controlled, from scooping chunky stew out of a small saucepan to reaching into a tall stockpot to collect broth. The 45-degree angle of the offset handle put our arms and wrists at a natural angle, giving us full control. The slightly shallow bowl worked well for scraping the bottom of a pot, though it was less convenient for collecting and retaining springy noodles than a deeper bowl would be.
BUY FOR $29
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.
BUY FOR $13
“Feels fantastic when you pick it up: comfortable, light, ready.” “A dream” for cutting up chicken and dicing onion, with its “very slim, sharp tip” and an acutely tapered blade that made it feel especially light as well as slightly flexible. With a blade more curved than most of the Japanese knives, it assisted a rocking motion that effortlessly “pulverized parsley into dust.”
These mats were some of the thickest and sturdiest in our lineup but were still flexible enough to funnel food into skillets and bowls. Both sides are textured, which kept the mats in place on the counter and prevented foods from sliding across the cutting surface. The textured surface also prevented deep knife marks and concealed cosmetic nicks.
BUY FOR $20
This new model from the maker of our old winner has a couple upgrades that we really liked. The pressure-cooked food was quite good, and the slow-cooking function worked with some recipe tweaking. We liked its clearly labeled lid that helped us latch it quickly and accurately, without the confusion of other models, and its LCD interface, which was easy to use and always told us clearly what it was doing, whether it was preheating, cooking, keeping warm, etc. We also appreciated the sensor that alerts you when the lid isn’t properly sealed. Lastly, we liked that you can lock the control panel, so no one bumps it and accidentally cancels or adjusts the settings.
This multicooker had a ripping hot saute function that browned meat nicely. It also worked great as a pressure cooker. It ran a bit hotter than a traditional slow cooker, so you’d have to adjust some standard recipes, but overall it made good food. Its interface was a little confusing; it tells you what psi it’s at, which is unique and not terribly useful, unless you’re well versed in psi and expected levels. Like most models, its control panel was busy, with a ton of vague, superfluous buttons like “poultry” and “meat/stew.” Testers also found the “hours” label next to the timer confusing because it was often counting down minutes, which gave us pause.
BUY FOR $75
All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.