Lisa and Hannah answer your equipment-related questions.
The products Lisa and Hannah mentioned:
Buy our winning air fryer:
Buy our winning cooler:
Buy our winning multicooker:
Buy our winning carbon steel skillet:
Buy our winning food processor:
Buy our winning salad spinner:
Buy our winning garlic press:
Buy our winning tortilla warmer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Hannah’s Instagram:
Lisa’s Twitter:
41 Comments
Leave a Reply
You must be logged in to post a comment.
QUESTION: Im asking everywherer hoping i can get an answer. Lisa on Woks vs.Skillets you have an indoor gas.propane.butane run single stove. what brand was it. it would be great also if you guys did a show on those and why you like which one better and which to you inside as well as outside. ty I need an indoor one because the place I'm renting has a glass stove and I almost broke the glass with my cast iron skillet.
I just watched your equipment show and I have to take exception with your comments about the Ninja foodi. I have never yet -as often as I’ve used it, had the lid fall on my hand. I also have to take exception with your comparison of the ninja foodie to an actual air fryer. The ninja is not particularly an air fryer as it is a crisper. It says so right on the front menu. It will crisp foods like ribs after pressure cooking and definitely reheating pizza, but unlike an actual air fryer that circulates hot air from a fan completely around the food, the ninja doesn’t do that, nor was it meant to. I’m guessing that’s why it’s labeled as an air crisper. It does an outstanding job of crisping meats, vegetables, fish and any other item that has been pressure cooked. I just felt it was an unfair comparison.
Zero helpfulness .. this is sad ATK
Hannah looks like Iron Chef Cat Cora she's a dead ringer for her
I think the better answer for "instapot vs air fryer" depends more on what kind of cooking you do more. I had an instapot and it was nice, but not enough for the big footprint. Thought I'd hate the airfryer I was given, and yet it is bizarrely much more useful.
For me, the instapot just ends up being unnecessary because when I cook stuff like that I like to take the time to tend to the food. The airfryer though does rost chicken and things like that exceedingly well for when I'm in a relative hurry. So…your style is a big factor. I miss the instapot for the yogurt function though, may get another when I have a larger kitchen.
Please do the Instant Pot with air fry option. Would love to see your take on it as a combo of multicooker and air fryer
People are so used to "sponsored" videos that they can't believe that there is actually an independent and impartial testing organization out there.
I just wanna say, you guys really chose some difficult, touchy questions here and answered them beautifully. So happy I found ATK again, and Gearheads!
im sorry , but hannah is a fox
Can you please provide a link to the citrus press you mentioned? Thank you!
To me as far as their testing and drop testing goes they're doing exactly what we would do in life nobody in home is going to push a cooler over with a robot repeatedly if we're going to drop something or push something off the counter or miss something it's going to happen as an accidental situation so it's going to happen with the same relative speed and different possibilities though many different ways it could land as it would in normal regular everyday life that is what they are simulating normal regular every day life and then they're doing their best to make sure that it is statistically the same and that we are able to receive good consumer information this is not a scientific channel it's a fabulous channel
What's the best 12 cup coffee maker under $100?
I see that chefs use either an All-Clad type skillet while some use a carbon steel skillet. Is this a preference or is one ideal for certain foods over the other? If price is an issue which is the best investment?
can you do an equip review of the mealthy crisp lid? universal for many pressure cookers!
Can you test HexClad pans?
Fine microplanes are great for garlic.
Cheese in a food processor is a funny one as its something many want t do but its often this is something that's not covered by warranties.
I don’t know if you’ll see this but I would sure love it if you could do an electric skillet review.
Can I use an enameled braiser/“casserole” (such as Lodge’s enamel casserole) in place of an enameled cast iron skillet? (I know there are differences from seasoned cast iron.)
The only difference seems to the color—and possibly texture?—of the interior enamel, light and smooth vs dark and sometimes textured. Will they make any difference in most uses?
Lisa is my hero!
Pulled pork in a pressure cooker??? No thank you! Low and slow on the charcoal with smoke…. there are some things that are worth the effort lol. What next? Microwave ribeye? Lol
Wait – can you repeat the "Smoky Indoor Pulled Pork" recipe for the instant pot?
Love you two!! Your videos are my favorite!
I wish you would test Engel coolers. It’s what Yeti copied, and I’ve seen some charts showing that Engels actually keep ice longer than Yetis.
P.S. thanks so much for answering my question! The main problem I’ve had with the Smart Oven Air is that foods don’t seem to get very crisp when airfrying. French fries are limp and chicken wings are flabby.
Can you test the hexclad pans?
3:20 ….all the guy did was ask a question….. isn't that what this video is about?????????
And you tell him to chill out??? Maybe little tender snowflake biatches like you should stay behind the camera and let the stronger people handle the questions.
A few years ago I watched an ATK video about making stock in a pressure cooker. I haven't looked back since! In one hour, I'm done. The only thing I do differently from what ATK recommended is that I don't put any vegetables or seasonings in, I use just the soup bones, lots of them – pounds of them. I'm left with a pure stock, which after de-fatting, I can add whatever seasonings, aromatics etc. I want.
Oh, and if you can find chicken feet, a pound of them mixed with your necks, backs etc will greatly enhance the flavor and body of your chicken stock and anything you use it for – particularly chicken soup.
Of all of the things on this planet, garlic is the easiest to peal. Just need to know how
One thing I can’t live without is my Microplane zester/grater, but it’s not really single-use. I first saw one used on ATK!!
I can so listen to Mrs. Lisa talk for hours. Cool show from ATK
Love these equipment reviews and discussion but the video is too long and the discussion is scattered. Is it really necessary to state who's asking the question.
I want that mother in law’s salad dressing recipe!!!
I’ve been rather resistant to the instapot and air fryer craze but I will re-evaluate when I evict my sons this September and an air fryer seems convenient for cooking for two
I do love the tastings and testing crew at ATK! Keep up the great work
Oh. My. Gawd. This is like having access to a couple fronds who are experts and you just wanna text and be like “I decided I’m gonna learn to make pie crust. What should I buy?” Etc. ugh. More, please!!
My Braun does it all, but perhaps not as well as a dedicated food processor.
A pressure cooker will cook in 1/3rd of the time. That is if it is compatible with Kuhn Rikon recipes.
Great show. I have a couple of suggestions. Please add the time breaks for each topic. If I'm not particularly interested in the "insta-pot", i can find the next topic. Also, if you have a youtube video of any item or topic covered, it would be nice to have a link in the comments section. Keep up the good work.
Yeah on point..
Has anyone ever manufactured a tri-ply carbon steel pan with aluminum in the middle?
Blender vs. food processor: the compromise I arrived at in my tiny space-starved kitchen, I use a plunge blender for my blending needs and have your recommended Cuisinart food processor.
the vacuum sealer is also a must at least in my kitchen, great job girls love the new series