Seeing how particular New York chefs are about their skillets and knives, we decided to ask them a similar (but different) question: What’s the one pot or pan they can’t cook without? The answers ahead include options for braising chicken wings, making black-rice breakfast porridge, and cooking all manner of curries.
“At Craftbar we love using Staubs. These cast-iron pots are not only great for cooking because they hold in heat, but their size and rustic charm make them great for serving in as well. At brunch we pan sear our pork scrapple right in the Staub, add home fries, eggs, and bacon jus and the whole thing comes out to the table in a bubbling pork goodness.” —Luke Wallace, chef de cuisine, Craftbar
“This is a stockpot, where you begin your stocks for sauces that become demi-glaces and rouxs to be used in mother sauces like béchamel and velouté. This is my most important building block for developing flavor.” —Bryan Hunt, executive chef, Fowler & Wells
“A large sauté pan with ⅔-inch sides is the most important pot you should own. It’s perfect for almost anything that has a longer cooking time but needs a gentle hand. It will handle everything from oatmeal and black-rice porridge for breakfast to risotto for dinner and ice-cream bases for dessert.” —Tony Cacace, executive chef, Oro Restaurant
“A small to medium stock pot with a lid is a very versatile item: I use this one in the kitchen to cook everything from vegetables and pastas to braised meat, but it can also be used as a cocotte to serve at the table.” —Gabriel Kreuther, chef-owner, Gabriel Kreuther
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