Pillar
Kitchen.
Cookware reviewed after multi-year use. Knife and board care. Pantry organization. Where kitchen and lighting overlap.
6 pieces
i kitchen · 12 min
The case for one good cutting board
Most kitchens own three to five cutting boards and use one of them for 80% of the work. The math, the materials, and three hardwood boards worth living with.
ii kitchen · 9 min
Cast iron care: the 30-year plan
How to clean, oil, re-season and de-rust a cast iron skillet, checked against the care pages of Lodge, Field Company and Smithey, plus when a pan is actually done.
iii kitchen · 9 min
The case for one good knife
One 8-inch chef's knife, checked against the maker's own spec sheet: why we pick the Made In, what it won't do, two alternatives, and when to replace it.
iv kitchen · 12 min
Non-toxic cookware: what the labels actually mean
PFOA-free is the legal minimum. PFAS-free is the honest one. The chemistry, the labels worth trusting, and three cookware sets that meet the harder standard.
v kitchen · 12 min
The case for one good pot
One good pan handles 80% of home cooking. The other 20% — soup, stew, braise, rice, bread — wants a pot. The math, the materials, and three Dutch ovens worth living with.
vi kitchen · 12 min
The case for one good pan
The average American kitchen holds 12 to 15 cookware pieces. Eighty percent of the cooking happens in two or three. The math, the materials, and the pans worth living with.