From Thomas Keller's MasterClass

Kitchen Setup: Cookware

Finish your kitchen setup by learning what cookware you'll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.

Topics include: The Universal Lid • Bonded Cookware


Finish your kitchen setup by learning what cookware you'll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.

Topics include: The Universal Lid • Bonded Cookware

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I can't wait for #2. It was a very good base of information and skills to work on.

Great class, to understand the fundamental techniques behind cooking. Chef Keller is an amazing instructor. His philosophy for cooking also applies to life in general.

The Thomas Keller MasterClass has allowed me to see the subtle finesse through his techniques shown in the course. I have learned much.

The Keller classes are perfect. Detail. Style. Depth. Perfect. Thanks!


A fellow student

Useful lesson, but my commercial grade copper (from E. Dehillerin in Paris, with interior bonded stainless) pieces will easily outperform the All Clad (except for ease of cleaning -- the copper needs a final wipe down with Wright's copper cream). As for the lids, the flat lid will allow condensate to fall outside the pot, unless it's convex. This was too much product placement for me.


I enjoyed learning what his thought process was when he designed his own cookware. I learned a lot and did not feel pressured to buy the product.

Todd B.

I enjoyed the explanation of why certain features are included in the cookware. Even if I decide not to buy the specific items show, I am a more informed consumer and cook.


Learning what cookware is and how it's used is critical, thanks for the instruction. Quick question, is it safe to take this cookware from the stovetop directly to a hot oven?

Jörg K.

Am I paying to watch a sophisticated version of QVC? I DO NOT like the idea. Better stop it, or you are never to build a brand.


Another type of "universal lid" are those silicone things that come in various shapes and sizes. They don't have a handle to get in the way and remain cool to the touch. Can also be used for putting a lid on a container in the refrigerator that doesn't have a matching lid , or on the table. Very handy. For my cookware I strongly prefer glass lids. They let you see inside, how well it's simmering, etc. They're surprisingly uncommon in cookware sets though.

David T.

Through all of my research on this I have learned three things: Conductivity (which equals responsiveness in heat) is critical. Copper is king! There are a lot of heirloom quality fakes. Look at the "copper chef" crap that has been all the rage Many of the fine cookware companies are offshoring there production to china and not talking about it. Disappointing to see that heritage disappear. I also agree that leaving out cast iron was a bit disappointing. I learned to cook an amazing Blackened Steak on cast iron from my dad. It is delicious but I wouldn't pull that game on a $300 pan!

Monique H.

Biggest takeaway for me was universal lids... Two lids can cover just about every piece of cookware. I’m assuming that the kid would work regardless of the material of the “pot or pan”. Can anyone confirm? Happy making!

Bobby S.

There is so much missing here that would be helpful to know. I learned more about cookware from going to a Williams Sonoma or other store. Where does cast iron fit in? Dutch ovens? Copper? What does non-conductive mean? There are basic items but I still am not clear on them and do not want to invest in more cookware until I have the lay of the land from someone I trust (not a salesperson in a store and not a chef who has his own interest at stake with one manufacturer).

Jason Y. Z.

What I enjoyed the most is his "now" phrases. We are ever-evolving therefore certain approaches back in the early 90s needs to be altered to fit the modern environments. He emphasizes what his team "used" to do and why the changes are made.