Kitchen tools

The best cookware for quarantine cooking

As the weeks of social distancing and recommendations to stay at home get longer and longer, the cooking has become both more urgent and more burdensome. Fortunately, there are products that, intentionally or unintentionally, can lighten the load, spending so much time cooking. so much easier.

Below is a look at the tools and products that have made the kitchen life of Eater’s editors better. And if you’re looking for more on what to cook with these tools, check out our guide for people who never cook as well as our guide to pantry cooking.

Pots and pans

Whirlpool Non-Stick Griddle

“Perhaps the best part of a recent move was playing with the non-stick griddle that straddles two burners on top of my new pan. I used it to char tomatoes, peppers and garlic cloves for salsa, rekindle leftover steak, toast slices of sourdough, and fluff Indian chapati to go with it. chicken cilantro chutney Recipe. A quick wipe down keeps it clean, which is one less dish to wash while the sink piles up. – Gabriel Hiatt, editor-in-chief of Eater DC

Cook N Home non-stick wok

“I didn’t know I could fall in love with my wok, but here I am. This wok brings me so much joy when I cook. It is solid and can therefore contain a lot of things; it is large enough to cook a family portion. The marbled layer of the pan ensures that nothing sticks to the bottom, from braising the short ribs to frying the eggs. I use this pan for everything from stews to fried rice; it’s incredibly versatile! I know it’s hard to browse through different wok options, but for home cooks who want to cook lots of different dishes without having to clean up residue, this is it. The price is also extremely affordable, so why not love it? “ – James Park, social media manager

Great Jones Griddle

“This is the first ‘fancy’ griddle I’ve ever had, generally preferring the staples from food service stores or the cheaper ones available at retailers like Williams-Sonoma. Intrigued by the company’s promise to never buckle, I ordered one last year and wasn’t disappointed. Since starting the shelter in place, however, I’ve found myself reaching for it compared to my other cooktops, and I’m 99% sure it’s because the vibrant color stands out among my pans. and makes the kitchen much more alive. I have used it to make cookies, nachos and all kinds of roasted vegetables, but also as a Bananagrams board and as a photo background. – Hillary Dixler Canavan, editor-in-chief of the restaurant


Panasonic toaster oven

“I grew up in a family of toaster ovens – even now everyone in my immediate family has the same – but even I, a super fan, didn’t fully appreciate the device until I’m moving in at the end of March just like the COVID-19 epidemic hit New York and found myself living in an apartment with no gas for about a week and a half. As a result, I spent a lot of time with my toaster oven, sometimes cooking three square meals a day. It’s quick and versatile, good for so many things: roasting veggies, baking brownies and cupcakes, and, of course, just toasting bread or bagels or nuts and spices. – Sonia Chopra, Director of Editorial Growth

Ninja Express Chop

“I never really thought I needed a food processor – big or small, really – until I got the Ninja Express Chop. I had managed to avoid all the recipes that required one as it seemed so bulky to move and difficult to clean. Once I got the Ninja Express Chop everything changed. It is small and easy to install in the cabinet; and it easily separates into four simple pieces, all of which will fit in my sink or dishwasher, so I don’t mind cleaning it, even when smeared with oil from herbal dressings or basil stains of my homemade pesto – all things I never would have made until I had it. – Ellie Krupnick, editor-in-chief

OXO kettle

“Strangely enough, I relied a lot on a kettle. I use it every day at different times to boil water. I start with the morning to make oatmeal for breakfast and continue throughout the day to make tea and reuse hot tea for the iced to change it. I try to stay as hydrated as possible while I am at home. – Stephen Pelletteri, executive producer

Anova vacuum machine

“We use the Anova to cook large portions of pork shoulder which we then eat for days and days in tacos, ramen and more. It’s a multi-day process involving 24-hour sous-vide, 24-hour refrigeration, then baking before firing – time consuming, but mostly hands-off. (To try J. Kenji López-Alt’s recipe to start, then experiment with your own variations. We appreciated the addition of a molasses frosting before it went into the oven.) Tip: Reserve cooked pork juices after the sous vide process for use with ramen – boil with water in a one-to-one ratio for the best. packed ramen you had. – Rachel Leah Blumenthal, Editor-in-Chief of Eater Boston

Hamilton Beach Panini Press

“My inexpensive panini machine is much more than a device on which to make grilled cheese, even if it is its most common use. It’s also a nice way to make toast (it’s grilled cheese without cheese) or just reheat enough bread to apply butter. To take it a step further, I use it to cook frozen hash browns (they are cooked in a flash with a nice crispy crust, much better than the 20 minutes of the baked version) and toast baby asparagus ( while regular-sized asparagus is too big to cook completely, babies do just fine). Was that why people were buying George Foreman grills at the time? ” – Eve Batey, editor-in-chief of Eater San Francisco


Fish spatula on the table

“I am an evangelist for this tool even under normal circumstances, and have offered it more times than I can count. One of its purposes is obvious from the name – it’s great for turning fish without breaking or damaging the skin. But I find myself using it daily, whether it’s removing my meatloaf from its loaf pan or lifting a focaccia to see if it’s browning underneath. – Missy Frederick, Director of Cities

McoMce Plastic Workbench Scraper

“I’m really, really sick of cleaning my kitchen during shelter-in-place, but this plastic bench scraper is a lifesaver. It’s good for pushing dough out of bowls or scraping stubborn bits from pots and pans, but I mainly use it for cleaning my kitchen sink. This allows me to quickly pick up leftover food without having to stack them all in my hand (yuck). After cleaning is done, I rinse it with a little soap so it’s ready to slice cinnamon buns, scoop herbs on my cutting board, and clean the sink – again. – Elazar Sontag, editor-in-chief


Comfy Package Plastic Kitchen Containers

“During this time when I cooked a lot and ordered a lot of food, plastic food storage containers were my saviors. It’s a habit I picked up from my dad, who works in a New York market. Multiple sizes, from slim eight-ounce cups to large 32-ounce containers, make it easy to store everything from leftover cream cheese to frozen portioned lentil soup. The sizes also make it easier to reduce the size of leftovers in the fridge, freeing up space for more food. – Nadia Chaudhury, editor-in-chief of Eater Austin

Glass ball jars

“Last summer we had a crazy pantry moth infestation, so on the advice of our exterminator, I started saving all of my glass jars for storing flours, grains and other ingredients. that attract moths. Now that my pantry is more valuable than ever, I use these jars to keep all of my bulk staples like beans, grains, and pasta organized and easily visible. I mostly use old peanut butter jars (my kids get one a week), but I would actually recommend going a little bigger if you buy them new, with a few Large Mouth Half Gallon Ball Jars or invest in sophisticated straight pieces like these those with wooden tops from Target. “ – Lesley Suter, travel editor

Other things

Final Touch whiskey glass with scoop of ice

“I wanted to improve my game in Manhattan during the coronavirus pandemic, and the only new tool I bought was this highball glass that includes a silicone mold for making a round ice cube. The whiskey glass has a glass cylinder at the bottom so that the round ice cube rolls around the bottom of the glass. It’s sophisticated to drink from that glass, almost like I’m in a restaurant rather than at home. – Susan Stapleton, Editor-in-Chief of Eater Vegas

Aerogarden counter garden

“Two words: breakfast salad. Yes, it has been a thing in my life whenever my AeroGarden is up and running and this quarantine required it. Fresh herbs and lettuce in just a few weeks. I even threw some wildflowers around this time for some much needed cheer. Take these shallots in a jar. – Maureen Giannone Fitzgerald, production manager