How to stop food sticking in a stainless pan
Sticking in stainless is almost always a temperature problem. The preheat, the water test, and why you should stop poking the food.
Newsroom
Journal
Notes on materials, heat and technique, written for people who cook rather than collect.
Why base thickness matters more than the brand on the handle
The single number that predicts whether a pan will scorch, warp or hold temperature, and the reason most brands leave it off the box.
Tri-ply, cast iron or carbon steel: which pan for which job
Three materials, three different sets of trade-offs. What each one is genuinely better at, and what it costs you in maintenance.