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September 2, 2025 |
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“If you buy only one type of pan, make it carbon steel”
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| Marki Williams/NYT Wirecutter |
Think of carbon steel as cast iron’s easier, lower-maintenance cousin. These pans are the workhorses of professional kitchens for a reason — designed to be flung from the burner to the oven and back again. Their naturally nonstick surface helps them excel at everything from crisping up chicken skins, to searing juicy steaks, and getting the best char on grilled cheeses. Plus? If you treat your carbon steel pan right, it will only get better with time — and can even last a lifetime.
Why our expert almost exclusively uses carbon steel pans in her kitchen→
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Your daily deal: The warmest throw blanket we recommend
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This fluffy, quilted plush throw is super warm. It holds up beautifully against heavy use — and you can throw it straight into the wash, making it a favorite with parents and people with pets. Use promo code WCFALL to save on the queen size.
Get the deal→ |
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READ THE GUIDE
The best throw blankets→
One last thing: “I test kitchen tools for a living. This $12 staple is the one item I’ll never give up.”
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| Maki Yazawa/NYT Wirecutter |
The kitchen tool you maybe didn’t know you needed: a bench scraper. It features a wide, flat surface with a sharp edge that’s useful for all sorts of kitchen tasks, like transporting heaping piles of parsley, perfectly portioning flour, frosting homemade birthday cakes, and even smashing garlic.
“The design is, in my estimation, flawless”→
Plus: Writer Thom Dunn has tested dozens of tower fans and hated every single one. The exception? This (currently on-sale!) tower fan that doubles as a lamp and pleasantly keeps air moving through a room.
You can reach the Wirecutter Newsletters team at newsletters. We can’t always respond, but we do love to hear from you.
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