There’s nothing like a good nonstick skillet. You can crack an egg into it, sauté vegetables and stir-fries, and it's our go-to for all sorts of other delicate and fast-cooking foods, from omelets and pancakes to pan-seared salmon and quesadillas.
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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.
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