Culinary Arts

Kitchen Setup: Cookware

Thomas Keller

Lesson time 12:35 min

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.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.

Thomas Keller is a true Legend !!! This was the most incredible Class I have ever taken! I learned so much and he is such a clam and wonderful instructor. His classes have refined my abilities and made me so excited to nourish my family and friends! Thank you so much!

I've taken many cooking classes (DVD, on-line, in person) since I retired several years ago, but none can compare to Chef Keller's Master Class. Thank you.

I really like his learning technique. I took Ramsay’s class last time and wish I had been able to have started with this class first.

Very technical and explains things well. Even if you are a more "advanced" cook, there are things to learn from the "basics".


A fellow student

A lot of comments regarding Keller selling his line of cookware but I couldn’t disagree more. If you read the cookbook included with the class you will see a whole page on cookware which objectively discusses all materials for with their pros and cons, including copper etc. If a chef had his own line of products and did not use them when teaching I would personally find that more odd.

A fellow student

Some people have commented it is a soft sell for his products however it was so soft I didn't realize he had his own line of cookware until I read the comments. I think any good cooking class is going to cover cookware and if the instructor has his own products they will get this response. I think Thomas did this as professionally as was possible.

Hunter J.

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!