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.
Diane Chang, Editorial Assistant:
My Zojirushi rice cooker because it's got a sleek, retro-looking exterior (mine is a great shade of pistachio-avocado, which adds style to my kitchen). It cooks everything from rice to fish to veggies in a short amount of time, and it's the only thing I use to heat a burrito.
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