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The foolproof way to cook a chicken breast, with a quick salt brine, sous vide at 65°C, then a fast skin-side sear. Impossibly juicy and perfectly seasoned.
How to remove rust from cast iron with steel wool or a vinegar soak, re-season it, and stop the rust returning -- rescue any neglected skillet.
How to season a cast iron skillet step by step, which oil to use, and how to keep it nonstick for life -- the simple method, minus the mysticism.
Carbon steel and cast iron, seasoned properly, are the buy-it-for-life pans: no plastics, no PFAS, nothing to flake. Here is how to do it right.
We tested the best griddles and planchas of 2026, from cast iron to carbon steel. Our top pick is the Made In Carbon Steel Griddle.
We tested the best ladles of 2026 from budget picks to premium German steel. Our top pick is the OXO Good Grips for its dual pour spouts and comfort.
We tested seven kitchen spatulas from budget-friendly to premium German steel. Our top pick is the Rubbermaid Commercial High Heat Silicone for its workhorse durability and clever design.
We tested the best vacuum sealers of 2026 from budget to premium. Our top pick is the Anova Precision Vacuum Sealer Pro for its sous vide optimization and one-handed operation.
Expert-tested wooden cutting boards from budget acacia to premium maple. Compare top picks including John Boos, Teakhaus, and artisan options for your kitchen.
We tested the best kitchen tongs of 2025 from everyday workhorses to precision plating tools. Our top pick is the OXO Good Grips 12-Inch Stainless Steel Tongs.
