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

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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.

Reviews

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

I very much appreciated learning proper techniques for many dishes. I have incorporated several approaches into my own cooking thus elevating my dishes. Thank you for this very informative master class!

This class has been a true class, each lesson building on the next. I watched straight through, trying a few things as I went along but at a fast pace. I am now looking very forward to starting the class again and trying each lesson and technique one at a time so I can truly absorb the information and become better in the kitchen.

Che Keller is an amazing chef. He seems humble and kind. He is the type of leader that you want to work for, learn from, and follow.

Chef Keller's instructor (teaching) skills are as amazing as his cooking skills. I think what I learned most is that for food to be delicious it does not have to be complicated. The course actually makes me want to eat healthier. I'm so excited to have the opportunity to learn from him. Thank you Master Class and Chef Keller for providing this class.

Comments

Rachel

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.

David

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.

Jerry

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.

Bouqui S.

I'm surprised not to see a cast iron pan on the list. It seemed a bit like a commercial for his cookware line...