Ever wondered what pans top chefs swear by? Bon Appétit asked 10 of NYC’s best chefs to share the pans they can’t live without–from stainless steel saucier pans and carbon steel skillets to cast iron, nonstick frying pans, braisers, and sheet pans. Learn why these kitchen tools are essential, how chefs use them in restaurant kitchens, and which pans work best for home cooks.<br /><br />Chef Atsushi Kono / Kono - All Clad Stainless Steel Pan https://cna.st/st/sabujn1<br />General Manager Tania / Veselka - Non-stick pan https://cna.st/st/6FFoEBQ<br />Executive Chef Jackie / Kellogg’s Diner - Made in saucier pan https://cna.st/st/wCkbVN3<br />Chef de Cuisine Neel Kajale / Adda - Le Creuset Signature Braiser https://cna.st/st/chNa4lW<br />Chef Nhu Ton / Bánh Anh Em - Bánh Xèo pan https://cna.st/st/08A99QW<br />Former Exec. Chef Alec Horen / St. Anselm - Non-stick pan https://cna.st/st/kJZ28Il<br />Chef de cuisine Maria Barriga/ Oxomoco - Cast iron pan https://cna.st/st/rlywqQn<br />Chef Fredrik Berselius/ Aska - Kama Asa Carbon Steel Pan https://kama-asa.co.jp/en/collections/tool-fryingpan<br />Chef Mary Attea / Musket Room - Hotel pan https://cna.st/st/jNyvbMb<br />Chef Miro / Hani’s - Sheet pan https://cna.st/st/6wlhrdK
