Katie Brown is an editor for Food & Wine specializing in kitchen product reviews. An avid home cook and baker, she has tested countless kitchen tools, appliances, and cookware over the years.

For at least 15 years now, I’ve lived grudgingly with nonstick pans. I have cast-iron (enameled and not) and stainless-steel-clad skillets, but I regularly cook many things that benefit from the slick ...

I always say that every kitchen should have three styles of skillets: stainless steel, cast iron, and nonstick. With these, you can cook anything. Still, as the Strategist’s kitchen and dining writer, ...

Imarku makes phenomenal Japanese chef’s knives, and this cast iron-based nonstick skillet uses a honeycomb design to evenly distribute contents and ensure you can cook with as little oil as possible, ...