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An early three-legged skillet, made to stand over coals, shown next to a ruler for scale.Photo: Modemac · CC BY-SA 3.0 · Wikimedia Commons · Open source page How to choose
The decisions that actually change what you end up with.
1 guides
A retail wall of cast iron shows the usual size ladder, from small skillets up to boxed Dutch ovens.Photo: Cullen328 · CC BY-SA 4.0 · Wikimedia Commons · Open source page Technique
The method that changes the result.
0 guides
Searing then roasting in the same skillet keeps the browned juices that make the pan sauce.Photo: Taylorderek · CC BY 4.0 · Wikimedia Commons · Open source page Running costs
Energy, consumables and the cost of a year of use.
1 guides
Chocolate chopped by knife gives the uneven chunks and melted streaks seen in these cookies.Photo: Mshuang2 · CC0 · Wikimedia Commons · Open source page Maintenance
Intervals, parts and what they cost.
1 guides
A wide chef's blade on a grooved plastic board, used here to slice a fennel bulb thinly.Photo: Revital Salomon · CC BY-SA 4.0 · Wikimedia Commons · Open source page Consumables
Filters, pods, pads and their real intervals.
0 guides
A round end-grain board gives a heavy blade room to rock through nuts and seeds.Photo: Shixart1985 · CC BY 2.0 · Wikimedia Commons · Open source page Troubleshooting
Fixing it before you replace it.
0 guides