Milk Street Everything Pan | Milk Street Store

Product Description

It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.

With a round bottom that doesn’t heat on a flat American burner, poorly conductive steel and low-quality construction, most woks don’t perform well enough to be worth the storage space.

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We modernized the classic cast-iron skillet into a pan that will go from the stove straight to the table, thanks to its magnetic wood trivet.

Milk Street Everything Pan

Christopher Kimball's Milk Street (@177MilkStreet) / X

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It holds heat like no other cookware, develops a nonstick surface to rival the best coating and is virtually indestructible. But getting that well-seasoned surface? That takes time and effort to build up. Plus, the shape of a skillet has its limitations: Steep walls can result in food getting stuck in the corners or uneven cooking.

Milk Street Everything Pan | Milk Street Store

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