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 the best, his values and style compliment my own. Very happy to observe this masterclass!

Thomas Keller influences us to a deeper flavor and fascination with food.

I just finished watching the lessons for the first time. I have tried a few of the recipes but my daily cooking is improved because of the techniques I have learned. My plan is to go through the course at a slower pace now and try all the recipes. I have enjoyed this so much more than I thought I would have. Thank you!

As I did with the other 2 master classes I have attended, I have to go again and again through it to get a better feeling of it. It has beena pleasure and I hope that another series of TK class with come soon. thanks


Sandee R.

I am surprised to see so many chefs still use non-stick cookware - I have a couple of carbon steel pans that I love, keeping them well seasoned makes them pretty slick, even for eggs. I wonder what his thoughts are on these?

Sandee R.

I have a number of All-Clad pieces, purchased one at a time as $ allowed ;-) I've seen the TK set before and thought the universal lids just seemed really weird - didn't seem that practical as I kept imagining them sliding off the cookware lips. After watching the segment, I might be sold on them. As an educator, I really appreciate how he thoughtfully explains the purpose and reasoning for every item and technique. Can't wait to get into the rest of this course!

Annika R.

Interesting lesson. I wish this quality of cookware was possibly to get as a camping system where cooking facilities usually are very very limited. I do a lot of camping and, as a forager, food occupies a large amount of my time when I'm out. However, even with a lot of experimenting and researching, almost all cookware just simply doesn't work in the field. The content in this lesson, introducing different ways of layering metals for certain effects (I especially like the one with copper included) seems brilliant. Lots of thought material for my umpteenth generation of field gear. ^^

A fellow student

Big fan of allclad. Though, lately for non stick I've been using Hexclad and would recommend you check em out. pretty great so far. But in general, all clad copper core? Yes.

Ramona W.

I can't wait to be able to purchase all of your cookware...this is what I've been looking for!


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.