Cookware & knives
Cast iron, enameled Dutch ovens and chef’s knives: the pans and blades you’ll keep for decades, chosen on material, weight and what actually goes wrong.
Every pick at a glance
| Guide | Best overall | Budget / value | Premium / alternative |
|---|---|---|---|
| Cast iron skillets | Lodge 10.25-inch Pre-Seasoned Cast Iron Skillet | Victoria 12-inch Cast Iron Skillet | Le Creuset Signature Enameled Cast Iron Skillet, 10.25-inch |
| Dutch ovens | Lodge Essential Enamel Cast Iron Dutch Oven, 6 Quart | Cuisinart Chef’s Classic Enameled Cast Iron Dutch Oven, 7 Quart | Le Creuset Signature Round Dutch Oven, 5.5 Quart |
| Chef’s knives | Mac MTH-80 Professional 8-inch Chef’s Knife | Victorinox Fibrox Pro 8-inch Chef’s Knife | Wüsthof Classic 8-inch Chef’s Knife |
Guides
Best overall: Lodge 10.25-inch Pre-Seasoned Cast Iron Skillet
The best cast iron skillet
Why a $20-class Lodge still beats pans that cost five times more, and when to size up.
Best overall: Lodge Essential Enamel Cast Iron Dutch Oven, 6 Quart
The best Dutch oven
The 6-quart pot that covers braises, bread and soup, and when Le Creuset is worth it.
Best overall: Mac MTH-80 Professional 8-inch Chef’s Knife
The best chef’s knife
Thin Japanese, budget Swiss or heavy German: which 8-inch knife fits how you cook.