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.

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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.

Thank you Chef Keller !! Your precision, attention to the detail and philosophy is truly inspiring.

Excellent class to learn the technique of cooking complicated sauces and dishes broken down simply for home chefs

I have learned so much from Chef Keller. This class was a journey of cooking and living your life a certain way. I felt that in each lesson he taught. It was more than cooking and the last two classes proved what I was feeling was true. This man is a born teacher. I love his mannerisms and voice...and I love the RESPECT he has for cooking and people. Thank you very much Master Class!

Simple can be delicious and set up your mise en place for success.


Comments

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!

Bianca

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.

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.