“This is my entertaining pot for stews and braises, my soup pot, my pasta cooker, and my deep fryer. It's even my bread baker. Yes, this pot costs a pretty penny, but it will last a lifetime. I fully expect my children to inherit this kitchen workhorse. And don't worry girls, we own two. That's how much your mother and I love this pot.” - Jack Bishop, Chief Creative Officer
ATK Editors' Top Kitchen Tools
Our test cooks and editors tell us what kitchen equipment they can’t live without.
“I use a Kuhn Rikon Original Swiss Peeler every single day. It's effective, and easy to use, and the bright color means that it's always easy to find in my tool drawer. KR peelers last a long time, but when they finally bite the dust, they're inexpensive to replace.” - Andrea Geary, Deputy Food Editor, Cook’s Illustrated
“This thermometer takes the guesswork out of cooking. I rely on it for meat, desserts, and breads as well as for frying and making candies.” -Morgan Bolling, Deputy Food Editor, Cook’s Country
“I would say, although very simple, the tool I use most is a pair of tongs. They become an extension of my arm and do everything from help me lift hot foods in and out of a hot pan to holding something sturdy on a cutting board as I slice it.” -Ashley Moore, Food Stylist, America's Test Kitchen
“I love that they're the kind of tool that would make as big a difference in a college kid's kitchen as it would in a professional's. I love that they never topple over, no matter how much you load them up with steaming pasta, and that they sit high enough that there's no "backwash" from water from a clogged drain.” -Amanda Agee, Executive Director, Cook’s Illustrated
“Not only is this cutting board durable and soft on your knives, it's a total looker. I leave it out on my counter even when I'm not using it because its multi-hued slats make it as pretty as it is functional.” -Mari Levine, Managing Editor, Digital Content
“This juicer squeezes every last drop from even the most stubborn lemons and limes. From sauces to salads to cocktails, it gets almost daily use in my home kitchen—I don't know how I lived for so long without it!” -__Kristin Sargianis__, Managing Editor of Education, America’s Test Kitchen Kids
"Some people call this a fish spatula, but it's good for so much more than that. The thin metal edge slides easily foods— even fragile things like pancakes or cookies— and it's strong to support heavy items. It's not an exaggeration to say that I use mine every day. -Lindsey Chandler, Design Director, Books
“My wife and I received this as a generous wedding shower gift and we have loved it every day since. It makes a perfect, smooth cup of coffee every time.” -Carolyn Grillo, Associate Editor, ATK Reviews
“I adore our winning tortilla warmer. It will keep tortillas hot and soft for hours. I especially love it because you can toast up all your tortillas first and then finish preparing the rest of your meal while they sit, and they'll still be nice and warm and ready whenever you are.” -Hannah Crowley, Executive Editor, ATK Reviews
“I love this spatula so much, I bought two copies of it. Because its sturdy steel core is coated with a seamless piece of silicone, there are no cracks or grooves to catch food and or water. The blade has the perfect amount of strength and flexibility, and the handle is comfortable. It's a simple, perfectly designed tool.” -Kate Shannon, Deputy Editor, ATK Reviews
“Paella pans: not just for paella! Our winner is the one piece of cookware I'd take with me to a desert island. You can use it on the stovetop, in the oven, or on the grill. Its large size and superior heat retention make it great for for recipes where you want a lot of surface area for browning-- fried rice or pan-roasted asparagus, for example. You can treat it as sort of a flat-top griddle, to make pancakes or burgers or quesadillas. You can roast meats or vegetables in it, with room to spare. I've even used mine to fry chicken. And it's gorgeous to boot. (Just season it well and treat it nicely afterwards!)” -Miye Bromberg, Senior Editor, ATK Reviews
I have 2 of these in my kitchen, one for me, and one for my wife. We love that they stay sharp and are easy to sharpen when needed. Plus their reasonably low price compared to other popular kitchen store brands means we don't need to keep them locked in a protective case between uses. -Dan Zuccarello, Executive Food Editor, ATK Books
“It might be my most multitasking tool. I use it to zest lemons, shred cheese, grate garlic and ginger, and more.” -Sarah Sandler, Social Media Manager
“I was skeptical that using a ricer vs. a mixer to make mashed potatoes would make that much of a difference. After tasting the final fluffy results, I'm a ricer convert.” -Mary Watkins, Associate Creative Director
"I used to think a mini offset spatula was only intended to frost cakes. But then one night I found how perfect it was for flipping seared scallops and my kitchen life changed forever. Now I call on this delightful tool to turn omelets, loosen cakes from pans, AND frost them. Just taking it out of the drawer makes me happy." -Anne Bartholomew, Senior Product Manager
"A good cast iron pan can't be beat. It's perfect for frying eggs, roasting chicken, searing steak, charring Brussels spouts or greens, and so many other things. If you take care of it, a cast iron pan will last forever. And even if you accidentally let it get rusty or lose its seasoning, don't despair. You can bring it make it good as new again with a little TLC." -Liz Bomze, Managing Editor, Cook's Illustrated