Janet McCracken, Associate Food Editor:
My All-Clad 13-inch braiser is the multi-purpose queen (see above). I can fry bacon, sauté brussels sprouts, and even braise a brisket all with just one pan. There's no long handle (just two short ears on each side) and a nicely domed lid, so it easily goes from stovetop to oven. And a little Bar Keeper's Friend keeps the insides sparkling clean.
SelmaMorrow, Associate Food Editor:
A large deep Joyce Chen-type wok pan that can be used for a million things. Because it's deep, you can really toss food around in it without making a mess. Because it's large, it can hold a whole pound of pasta with sauce. Because it has a long handle, it's easier to keep stable than a wok with those hot-as-heck loops that pass for handles. Because it's nonstick, it's a joy to use and clean.
DianeRead More »from What's Your Desert Island Kitchen Tool?