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Food

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.

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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.



Reviews

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

I have always loved cooking, but I was lacking most of the techniques I was taught by chef Keller. Now I am going to be able to practice, which I’ve had already, and I am very exited to practice them all. By the way, everybody in my house are on a diet, but the food is so tempting already!!!

So amazing! thank you so much i learned many life lessons from this class!

I have learned to love cooking. What an example he is! I have enjoyed the class so much. But, I kept thinking that it would be wonderful if this was Part I and there would be a Part II and more. I would love to have the opportunity to continue to learn from him. Enjoyed so much.

Use the egg techniques regularly. Great stuff.


Comments

Marcel S.

Hey guys, what about copper cookware like a copper pot? Btw: Thanks for the Lid Tip, Im gonna need to buy these :)

Daniel P.

I would like to use these types of cookware in my food preparation that he showed. If it works for him and his restaurants and it gets the right amount of heat distributed, I am all for it. I would like to see what i can come up with in cooking with these types of cookware.

Adrienne S.

Just watched Jerry Seinfeld recently on netflix and he does this bit on poptarts and having his mind blown out of the water. Very funny, felt the same exact way when Thomas Keller introduced the Universal lid. Now, if someone could tell me where I could buy said universal lid would be fantastic!

Paul C.

I just bought my first All-Clad cookware a few weeks ago, a 12-inch fry pan. I love it, but am still learning how to use it. I noticed in this lesson that Thomas does not give instructions for pan twirling, which he does frequently, and which I also do every time I pick up a piece of cookware with a handle. Tips would be appreciated! :-)

ALY

I'm enjoying the lessons. There are thing I've never thought about in my tools. I

sharon S.

I have used All Clad for decades and never replaced any of it bc it is still as good as the day I bought it. I think the point is that if you buy the best (and it doesnt have to be all at once) you can maintain the cookware a lifetime. The only difference is that Keller speaks to the cookware he has developed with layers and that I find interesting enough to do more research on the product. I agree with others in that it would be very strange if he was not using his own developed product.

Kevin B.

I feel that the Cookware lesson was selling his products, and selling to rich people who had huge kitchens. I love to cook, but am now living in an RV (by choice). We have a full stove and oven, not an RV stove. Even in my first big house, I didn't have all the individual "cookware" that he is selling. My lids are not "stacked up somewhere in a cupboard, creating clutter and confusion". My cookware set has a soup pot with a cover, 2 saucepans with covers, a sauté pan with a cover, and 10" and 6" frying pans. Most of the set was bought at Fred Meyer for $50 in 2003, and is still totally non stick and recovers quickly. I can use all pieces for the cooking I am doing, and can interchange covers. We also have a Dutch oven in our camper. I can do everything Thomas Keller and other chefs can cook in the pans that we have in our camper.

Cynthia R.

I enjoyed this lesson. I don’t feel as though my cookware is “cluttered” with too many lids. I use All-Clad and have a couple of copper pieces that I consider heirlooms; kitchen warriors.

A fellow student

Interesting lesson, however I've been looking for All-Clad TK products at different specialised cookware websites and couldn't find any.

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?