Chefs recommend hardy cookware that's good for daily use.
for the job — from braising a pork shoulder to frying up eggs for breakfast — is essential. No one is more familiar with the intricacies and day-to-day use of cookware than professional chefs. And while they may depend on fancy brands like Mauviel in their work kitchen, at home, they’re cooking with decidedly more hardy hardware. So we asked a handful of chefs from some of our favorite restaurants to share their tips on the very best pots and pans for daily cooking. Here’s what they recommend.
It’s polished, meaning your food is less likely to stick to its surface compared to other cast-iron skillets, and it’s lighter, too. Spending $200 plus on a skillet may seem a bit extreme, but the Joan comes with a 100-year warranty, so there’s no doubt that, in the long run, it’ll pay for itself and then some. “The Joan from Butter Pat Industries sits on my stove perpetually, waiting for the next use,” says North Carolina chef Katie Button of Katie Button Restaurants.
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