\n<\/p>\n
There\u2019s a quiet revolution happening in cookware<\/a>. Instead of you going to the store and picking between brands, the brands want to come directly to you. Where you once would have bought your pots, pans, and Dutch ovens from Bed, Bath & Beyond<\/a> or Macy\u2019s<\/a>, now suddenly there is a small but serious wave of direct-to-consumer options. What does that mean? Direct-to-consumer (DTC) is manufacturers and brands selling directly to you, cutting out the distributor and retailer middlemen, and therefore (supposedly, anyway!) saving you money. (Think: Casper<\/a>, Away<\/a>, and Warby Parker<\/a> \u2014 only for pots, pans, and knives.) <\/p>\n<\/div>\n<\/div>\n We seem to hear about a new cookware DTC company at least once a month, as they rise quickly fueled by the ease of building a brand through turnkey online advertising and social media. These DTC companies often source their goods from the same factories that more longstanding name brands use, and sell them right to customers \u2014\u00a0mostly online, skipping the distributor network and retail stores like Williams-Sonoma<\/a> and Crate & Barrel<\/a> entirely. Many of these brands have venture capital funding and, to steal wording from Silicon Valley, nearly all of them want to \u201cdisrupt\u201d the cookware space. <\/p>\n<\/div>\n<\/div>\n Curious how these new pieces would stack up against tried-and-true items from legacy brands like All-Clad<\/a> and Le Creuset<\/a>, we put Kitchn editors to work. We spent months testing dozens of pots and pans from dozens of brands and these are the pieces\/sets we liked the best.<\/p>\n Have you tried any of these brands (or any other direct-to-consumer cookware companies)? Tell us what you think about DTC cookware brands in the comments below!<\/em><\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cWhen Caraway\u2019s cookware showed up on my doorstep I was immediately taken with the glossy cream finish, and the unique way the handles looked. The skillet and pot had a classy, elegant feel that is often lacking from hardcore cookware. I would have no problem bringing either the skillet or the pot straight to the table. (I also love how the heavy, handsome lid fits both pieces!) <\/p>\n<\/div>\n<\/div>\n But how do they perform? Really beautifully. They are heavy and heat evenly, and the nonstick performance is somewhere between a true nonstick skillet and a regular pan. Not completely stick-free (the eggs stuck a tiny bit) but still high performance and very pretty to look at.\u201d \u2014 Faith Durand<\/a>, Editor-in-Chief<\/em><\/p>\n Who this is for<\/strong>: The home cook who prefers nonstick \u2014 and good design.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cI\u2019m generally skeptical of products that claim to do more than one thing well, but the Always Pan<\/a> from Our Place is quickly proving me wrong. This gorgeous pan comes complete with a lid, wooden spatula, and steamer basket. It\u2019s slick enough to cook eggs (it has a light gray nonstick coating) and deep enough to handle one-pot pasta dinners. The removable steamer basket is wider than the awkward (and frustrating!) steamer basket I usually use, and I found that foods steamed more quickly and evenly because they weren\u2019t piled atop one another. My only complaint: Even though it would be the perfect frittata pan, the pan isn\u2019t oven-safe. Bonus: It\u2019s mighty lighter than it appears. Its textured coating tricked my brain into thinking it would be heavy like cast iron, but it\u2019s way easier to pick up.\u201d \u2014 Patty Catalano<\/a>, Contributor<\/em> <\/p>\n Who this is for<\/strong>: Anyone who\u2019s just starting out, has a tiny kitchen, or is looking to jump on board with that whole #vanlife trend.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cTo say I\u2019m obsessed with Made In<\/a> might be the biggest understatement of the year. These made-in-America stainless steel pots look, feel, and cook with the same quality as the All-Clad pots and pans I\u2019ve been using for years. The Sous Chef set<\/a> is robust but perfectly thought-out with the right-sized pans for your most common cooking tasks. There\u2019s a nonstick pan<\/a> perfect for scrambling eggs, a 2-quart pot ideal for rice and grains, and possibly my most-used pan of the set, an 8-quart soup pot<\/a> that is as good for stock as it is for braising a pork shoulder. All of these pieces are stovetop-to-oven safe. I also really appreciate that the whole set was sent with minimal packaging and everything but a few tiny strings could be recycled. The tags for each pot can actually be planted to grow herbs!\u201d \u2014 Meghan Splawn<\/a>, Associate Food Editor<\/em><\/p>\n Who this is for<\/strong>: A newly serious home chef who wants the flexibility of lots of pieces to play with. <\/p>\n Note: The Sous Chef set is no longer available, but we have linked a similar set above!<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cI wasn\u2019t joking when I called this The New $99 Pan That Everyone Should Own<\/a>. You need this even if you have no plans to host a Thanksgiving dinner any time soon. Although you can use other roasting pans for things beyond roasting, this pan<\/a> is especially versatile because it\u2019s got super-high walls, features stainless steel handles (that are angled for holding and tenting tinfoil), and is oven safe up to 1,200 degrees (!!!). So beyond poultry, this pan is really great for roasting vegetables, braising, baking, making deep casseroles, and so much more.\u201d \u2014 Meghan<\/em><\/p>\n Who this is for<\/strong>: Anyone who hosts even one major holiday meal or makes roasted vegetables and\/or casseroles on the regular.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cThis nine-piece set<\/a> comes with five of the most useful skillets and pots (and the lids to fit each!) you\u2019ll need to stock your kitchen. It includes 10- and 12-inch skillets, a 3-quart saucier, a 3-quart high-sided saut\u00e9 pan, and an 8-quart stockpot. In general, a 12-inch skillet is my most-used pan and Misen\u2019s version has steep sloping sides that easily contained sizzling grains of fried rice. The handles are sleek, comfortable, and don\u2019t overheat. The handles on the lids also stayed much cooler (even atop boiling water). In some other tests, a pair of oversized pork chops seared golden-brown on the stovetop and finished in the oven in the 3-quart saut\u00e9 pan, and the 3-quart saucier (which is taller than the All-Clad one I usually use) was the right size for cooking a small batch of rice or a box of mac and cheese. <\/p>\n While Misen boasts dishwasher-safe cookware, I opt to wash all of my cookware by hand. I noticed some discoloration on the shiny steel surface even after drying the pans immediately, but that\u2019s not a deal-breaker for me (nothing a little Barkeeper\u2019s Friend can\u2019t fix!). Overall, I was impressed with the quality of the pans and the comfort of the handles. Even though I\u2019ve been cooking with a set of All-Clad pans for over a decade, I found myself reaching for Misen\u2019s saucier and stockpot instead. If you\u2019re looking for a stainless cookware set that has more than the bare basics, Misen\u2019s Essentials Cookware Set<\/a> deserves your consideration.\u201d \u2014 Patty<\/em><\/p>\n Who this is for<\/strong>: Anyone who wants to nerd out over their cookware.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cAs soon as I heard about Material\u2019s new 29 line<\/a> (a nod to copper, the periodic table\u2019s 29th element), I couldn\u2019t wait to try out the two pans, which both feature a copper core for even heat distribution and retention.<\/p>\n<\/div>\n<\/div>\n The first \u2014 The Coated Pan<\/a> \u2014 is a nonstick pan, which boasts a teflon-free, fume-free coating and comes in the most gorgeous shade of emerald green. Because I eat eggs on an almost-daily basis, I christened my new pan with two crispy olive oil fried eggs. I barely needed any olive oil, as the eggs crisped up perfectly and slid right out onto my plate. I\u2019ve also since made a perfect, fluffy frittata \u2014 with no stuck-on bits of egg left behind \u2014 that I started on the stovetop and finished in the oven. Pancakes in this pan came out golden-brown and again slipped effortlessly onto the awaiting platter.<\/p>\n<\/div>\n<\/div>\n The second pan \u2014 called The Classic Pan \u2014 is sold out, but it\u2019s a sleek, stunning five-ply stainless steel number that comes in two sizes (12 inches and 10.5 inches). I love that it has high, sloped sides \u2014 perfect for making my \u201cfamous\u201d (according to my husband) marinara. I started by saut\u00e9ing some onions in olive oil until they were nice and golden, then added my garlic, crushed tomatoes, and fresh herbs, and let everything simmer for a bit. Pouring the finished sauce out onto my pasta was a breeze, too. When I made a pan-seared salmon, the pan went effortlessly from stovetop to oven (it\u2019s safe up to 500 degrees F).<\/p>\n<\/div>\n<\/div>\n The best part of both of these pans? They can BOTH go in the dishwasher, which is very important to me!.\u201d \u2014 Lauren Kodiak<\/a>, Managing Editor<\/em><\/p>\n Who this is for<\/strong>: Anyone looking to outfit their entire kitchen with quality gear without breaking the bank.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cAfter putting the Kana<\/a> through its paces \u2014 making stews, braises, pasta sauce, and soup \u2014 I am into this Dutch oven. It feels sturdy, cooks evenly, cleans up easily, and hasn\u2019t stained, scratched, or chipped. It performed as well as my Le Creuset and Staub, with minor differences in browning and evaporation that, in the end, didn\u2019t affect the deliciousness of my meals. Its clean, elegant design goes with any kitchen, and although it might not come in as many colors as the big guys, I really like the simple look of this one. And getting white instead of, say, a bright yellow seems like a small sacrifice for such a well-made and well-priced pot.\u201d \u2014 Danielle Centoni<\/a>, Contributor<\/em><\/p>\n Who this is for<\/strong>: Anyone who wants a Dutch oven but can\u2019t seem to get over those giant price tags on the classic French brands.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cIf you want something even prettier than the Milo and still less expensive than the big names, go with Great Jones. The shiny gray enamel interior splits the difference between Le Creuset\u2019s white enamel and Staub\u2019s black matte enamel. The light enamel makes it easier to make sure foods aren\u2019t burning. Like its two main competitors, The Dutchess is oven-safe to 500 degrees; works on gas, electric, and induction burners; and is dishwasher-safe. It even comes with a similar\u00a0limited lifetime warranty<\/a>.\u00a0With its glam look, solid performance, and palatable price tag, The Dutchess definitely lives up to its name.\u201d \u2014 Danielle<\/em><\/p>\n Who this is for<\/strong>: Anyone who wants a Dutch oven but can\u2019t seem to get over those giant price tags on the classic French brand \u2014 and ALSO cares deeply about design.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cI\u2019ve been wanting a stainless steel pan for a while now, for caramelizing onions or getting a nice sear on veggies. That being said, I don\u2019t cook meat, so I knew I wouldn\u2019t be turning to it daily, and therefore probably wasn\u2019t the right candidate for a super-expensive pan (like All-Clad). This set<\/a> has proven to be perfect for my needs. The skillet can easily go from stovetop to oven (and is so much lighter than my cast iron), and I love that I can pop all the pieces right into the dishwasher. I\u2019ve been heating up soup in my 1.5-quart saucepan, making rice in the 3-quart one, and I can\u2019t wait to make stock in the 8-quart one. These pieces actually remind me of the pans we used in culinary school, which makes me feel like a restaurant chef every night at home.\u201d \u2014 Grace Elkus<\/a>, Deputy Food Director<\/em><\/p>\n Who this is for<\/strong>: Home cooks who need the essentials but aren\u2019t interested in spending time building any sort of collection from scratch. <\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cThis is one of the most nonsticky nonstick skillets I\u2019ve ever used. We make a lot of eggs in my house, so it\u2019s had plenty of use these last few months and eggs still glide out as smoothly as they did on Day One. I like that you can get it with or without the lid (if you make over-easy eggs, pay the extra $10 to get the lid and then you won\u2019t have to flip the egg!). And even though it\u2019s got 5-ply construction, it\u2019s not too heavy for my weak little wrists. For what it\u2019s worth, I\u2019m also a fan of this 4-quart saut\u00e9 pan<\/a>. All the pieces are made in Italy, too.\u201d \u2014 Lisa Freedman<\/a>, former Lifestyle Director<\/em><\/p>\n Who this is for<\/strong>: Minimalists who care about deep-rooted traditions \u2014 and have a penchant for Italy.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cI\u2019ve never cooked on the stovetop with anything other than the random assortment of nonstick pans that I\u2019ve picked up over the years, so this Brandless Stainless Steel Cookware set<\/a> was a complete departure for me. After adjusting to the learning curve of cooking with stainless, I fell in love. You can tell immediately that the 5-ply cookware is high-quality because it\u2019s so sturdy. I love that I can sear my food on the stove and finish it off in the oven, which is something I can\u2019t do with my nonstick pans. Because of their sloped design,\u00a0these handles are super comfortable to hold (just be careful when the pan is hot!). If you need me, you can find me making soups in the giant stockpot, braising chicken thighs in the lidded saut\u00e9 pan, or just, you know, staring at my new pots.\u201d \u2014 Lauren Masur<\/a>, Staff Writer<\/em><\/p>\n Who this is for<\/strong>: Home cooks who like a bargain and value quality more than brand names.<\/p>\n Note: The Stainless Steel Cookware Set is no longer available but you can shop individual pots and pans at the links above. <\/em><\/strong><\/p>\n<\/div>\n<\/div>\n About the brand<\/strong>: The Steckling brothers sought out to improve on traditional cast iron<\/strong> when they started Marquette Castings<\/a>. Originally, the cast iron pieces were made in China, but they\u2019ve since been moved to Michigan. Here in the states, they\u2019re made through a labor-intensive process (called investment casting!), which the company says is the best way to make a high-quality casting with thinner walls and smoother surfaces. Now, they make two sizes of cast iron skillets<\/strong><\/a>, enameled cast iron pieces<\/strong><\/a>, a carbon steel skillet<\/strong><\/a>, and a cute leather handle sleeve<\/strong><\/a>.<\/p>\n<\/div>\n<\/div>\n What our testers thought<\/strong>: \u201cThis is not a small skillet! I found myself wishing I had more mouths to feed when I took it out of the box. The 13-inch diameter did have a little trouble fitting on my regular-sized electric burners, but it was manageable. Interestingly, despite its size, it only weighs a little more than my regular 10-inch cast iron skillet and really felt pretty lightweight to handle. The cast iron is thinner, which explains the weight, so it holds heat a little differently than a thicker cast iron skillet. While I didn\u2019t love this for steaks (it didn\u2019t give the crusty sear I was looking for), it was amazing for pancakes (there\u2019s plenty of space to cook three or four at a time) and I\u2019m excited to make paella in it this weekend!\u201d \u2014 Sheela Prakash<\/a>, <\/em>Senior Contributing Food Editor<\/p>\n Who this is for<\/strong>: Anyone who wants to upgrade their cast iron.<\/p>\n<\/div>\n<\/div>\n Note: The No.13 Skillet is currently out of stock, but you can shop other pieces, including the best-selling Carbon Steel Skillet<\/a>, today. <\/em><\/strong><\/p>\n<\/div>\n<\/div>\nHow do Direct-to-Consumer brands work? <\/h2>\n<\/p>\n<\/div>\n
We Tested the Top Direct-to-Consumer Cookware<\/h2>\n<\/p>\n<\/div>\n
We Tried: Cookware & Cabinet Organizer Set from Caraway<\/h3>\n<\/p>\n<\/div>\n
We Tried: Always Pan from Our Place<\/h3>\n<\/p>\n<\/div>\n
We Tried: Sous Chef Full Cookware Set from Made In<\/h3>\n<\/p>\n<\/div>\n
We Tried: Blue Carbon Steel Roasting Pan from Made In<\/h3>\n<\/p>\n<\/div>\n
We Tried: Essential Cookware Set from Misen<\/h3>\n<\/p>\n<\/div>\n
We Tried: The Coated Pan and The Classic Pan from Material<\/h3>\n<\/p>\n<\/div>\n
We Tried: Classic Dutch Oven from Kana<\/h3>\n<\/p>\n<\/div>\n
We Tried: The Dutchess from Great Jones <\/h3>\n<\/p>\n<\/div>\n
We Tried: Cookware Set from Goldilocks <\/h3>\n<\/p>\n<\/div>\n
We Tried: 10-inch Nonstick Skillet from Sardel<\/h3>\n<\/p>\n<\/div>\n
We Tried: Stainless Steel Cookware from Brandless<\/h3>\n<\/p>\n<\/div>\n
We Tried: No. 13 Skillet from Marquette Castings<\/h3>\n<\/p>\n<\/div>\n