Paring knives are the underrated kitchen workhorses that make easy work of tiny tasks like peeling apples, deveining shrimp, and segmenting citrus. The best ones feel comfortable to hold and effortless to maneuver, and are as graceful as they are strong.

While chef’s knives perform their best when used on a cutting board, “paring knives are intended to be used in your hands,” explains Elan Wenzel, founder and owner of Colorado’s Element Knife Company. “While you certainly can use a paring knife on a cutting board, it’s difficult with the claw technique”—a classic chef’s maneuver where you tuck your fingertips and use your knuckle to help guide the blade. “There’s just not enough room to move the knife comfortably or safely.” A good grip is key to a safe and effective paring knife.

Ranging anywhere from 2.5 to 4 inches long, a paring knife can handle most—if not all—of your detail-oriented kitchen tasks. Use them to peel or slice small fruits and vegetables, hull strawberries, remove seeds and cores from tomatoes and cucumbers, loosen cakes from their pans, and even test the doneness of meat. With the right paring knife in your life, you’ll find new uses for it every time you step into the kitchen. Here are seven excellent models you’ll use again and again.

• Best Overall: Wüsthof Classic Paring Knife
• Best Value: Victorinox Swiss Classic Paring Knife
• Best Splurge: Town Cutler Paring Classic
• Best for Precision: Saveur Selects German Steel Forged Paring Knife
• Best Japanese: Kikuichi Cutlery Petty Knife
• Best Comfy Grip: Food52 Five Two Essential Paring Knife
• Best Ceramic: Kyocera Advanced Ceramic Revolution Series Paring Knife

Features to Keep in Mind When Shopping for a Paring Knife

Blade Style

Paring knives come in quite a few shapes and styles, with the spear point being the most common and most versatile. Both sides of the blade curve toward one another to create a sharp point, which is ideal for most kitchen tasks.

The bird’s beak knife, sometimes called a tourné knife, has a blade that curves downward like—you guessed it—the beak of a bird. If you’re going for some fancy knifework (like carving a rose from a tomato, or a seven-sided barrel from a root veggie), the bird’s beak is your friend. It’s less common than its spear-point cousins, its curved blade makes it especially effective for use on round items.

Sheepsfoot knives have a blunt tip and straight-edged blade for maximum cutting contact with food. Originally used by farmers and sailors, the blunt tip made it easier to avoid any accidental puncture wounds while out at work. Many pocket knives feature sheepsfoot blades, but you’ll find paring knives in this style, too.

Finally, petty knives, the Japanese cousin of the European paring knife, tend to be a bit longer than the average paring knife. “A petty knife is usually 4 to 6 inches,” says Wenzel. “The name comes from the French word petite,” referring to a smaller version of the Japanese chef’s knife, the gyuto.

Blade Material

Stainless steel is an excellent choice for a paring knife, making for an incredibly sharp but also low maintenance blade. Carbon steel blades, which require a bit more upkeep to prevent rust, are often the choice of professional chefs, as they’re sharper than stainless when freshly sharpened, and stay sharp for longer. Ceramic blades are made from zirconium oxide, also called zirconia, which is significantly stronger than stainless steel or carbon steel. That said, ceramic blades can be brittle, so avoid bending or twisting the blade to prevent it from breaking.

Handle

“Knives are a very personal thing,” says Wenzel, and one of the most crucial parts of choosing a good knife is making sure that using it is a comfortable experience. If possible, he suggests heading to a local cutlery shop: “Our body mechanics are all different—our hand size, how our fingers wrap around the handle, and how a knife feels in our hand.”

Weight

Because paring knives are used for in-hand cutting, a lightweight model makes all the difference. Balance is also key. In a chef’s knife, you typically want the blade and handle to be equally balanced, but in a paring knife, a heavier handle means better control.

Our Top Picks

Best Overall: Wüsthof Classic Paring Knife

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Forged from a single piece of high-carbon steel, this paring knife comes from German manufacturer Wüsthof, makers of some of the world’s finest cutlery since 1814. With sleek design and precision balance, this tool offers great maneuverability and a high level of control with its triple-riveted handle. Its cutting edge is laser-controlled and tested for sharpness and uniformity. Reviewers rave about the knife’s grace and durability.

Best Value: Victorinox Swiss Classic Paring Knife

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With over 6,000 five-star reviews and a price tag under $10, we can’t think of a reason not to own this super sharp knife. It’s not especially pretty, but there’s a utilitarian beauty in its multipurpose straight edge that garnishes, dices, and minces with ease—and stays razor sharp for a surprisingly long time. Victorinox has been crafting knives in Switzerland since 1884, and this one has an ergonomically designed handle with great grip.

Best Splurge: Town Cutler Paring Classic

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Town Cutler makes high-end, elegant knives by hand in Reno, Nevada. This paring knife is a stunner, with a gorgeous buckeye burl handle and stainless-steel blade that features a drop point to allow for precision work. Make sure you wash and dry it promptly by hand to keep the knife in tip-top shape. It’s worth a little TLC for the superfine edge, superb durability, and ergonomic handle…and did we mention how pretty it is?

Best for Precision: Saveur Selects German Steel Forged Paring Knife

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This is a solid paring knife on all accounts, and its small size and top-notch grip makes it ideal for detailed knife work. Saveur Selects’ handcrafted steel knife has a comfy arch-shaped handle that rests easily in the hand for the security you need for the most delicate kitchen tasks.  

Best Japanese: Kikuichi Cutlery Petty Knife

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Handcrafted with high-carbon molybdenum and vanadium, the Kikuichi Cutlery petty knife has a thin yet exceptionally strong blade. The handsome resin handle is comfortable, durable, and heat resistant. Based in Nara, Japan, Kikuichi Cutlery has been producing handmade Japanese blades for over 750 years.

Best Comfy Grip: Food52 Five Two Essential Paring Knife

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Domino’s Commerce Content Director Sophie Miura reaches for this paring knife “when I’m prepping ingredients in autopilot mode, which, to me, is the ultimate test,” she says. She loves “the curved grip that contours perfectly to my small hand, heavy-but-not-too-heavy forged Japanese steel, and the classic dove gray handle with brass rivets.” The handle also comes in colors like rhubarb and Nordic Sea (a deep blue), so they’re as pretty as they are comfortable.

Best Ceramic: Kyocera Advanced Ceramic Revolution Series Paring Knife

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Ceramic knives tend to be affordable, lightweight, and spectacularly sharp. This 3-inch Kyocera paring knife is a great example. Made in Japan, it holds its ultra-sharp edge up to ten times longer than steel, and it’s nearly featherweight—perfect for clean, precise cuts. Bonus: It comes in fun colors, from cheerful blue to bubblegum pink.

Ask the Experts

What’s the difference between a paring knife and a chef’s knife?

A chef’s knife is a great multi-tasker, but for delicate work like de-seeding peppers and coring tomatoes, a smaller, nimble paring knife is your best friend. Invest in both for a well-equipped kitchen.

What’s the best size for a paring knife?

That’s entirely up to you. “If the knife feels like an extension of your hand, it’s the right knife for you,” notes Wenzel. If you’ve got smaller hands, look for a knife on the smaller side, and vice versa if you have larger hands. Nothing beats testing out the grip in a good cutlery shop, though.

How long will my paring knife last?

A good paring knife “should be able to last a lifetime, and even be passed down to the next generation,” says Wenzel. He recommends taking care of it by avoiding the dishwasher, as well as crude tasks like prying open cans or coconuts. (“A paring knife is not a screwdriver!”) Some cooks prefer to have a cheaper option for everyday use, and a more prestigious knife to break out on special occasions.

The post These 7 Best Paring Knives Get Straight to the Point appeared first on Saveur.

Enameled cast iron cookware doesn’t just look impressive, with multiple cheerful colors to choose from and that slick, new-car-meets-fresh-manicure finish. It’s also low-maintenance and easy to use thanks to its smooth, nonporous surface. Add to that its ability to glide seamlessly from stovetop to oven to table and you’ve got one of the most versatile (and stylish) items in the kitchen. 

Whether you’re on the hunt for your very first enameled Dutch oven, or eager to expand your collection, you’re in luck. The SAVEUR Selects Voyage Series has launched a line of enameled cast iron cookware—now available at Macy’s, Kohl’s, Amazon and other retailers. Stick-resistant, rustproof, and non-reactive, these pots combine some of the most desirable functionality in the category, with covetable style to match. Read on for everything you need to know about why and how to use enameled cast iron cookware for the recipes in your regular rotation, and how to choose the right size and shape for your needs.

What exactly is enameled cast iron?

On the inside, it’s the same material your trusty camp skillet or that seasoned Dutch oven inherited from your grandparents is made from, but coated with enamel to create a silky smooth, nonporous surface. A high-quality enameled cast iron pot is definitely an investment purchase, but a worthy one, considering it will get tons of use and last for a long time. You’ll find both round and oval-shaped enameled cast iron cookware: Round styles are more versatile, and heat more evenly on stovetop burners, while oval-shaped pots are useful for cooking roasts (especially whole birds and bone-in cuts) that don’t fit easily into a round vessel.

When not in use, store your enameled cast iron pieces on sturdy shelving or in cabinets, or do like we do and keep your glossy new saucier or roaster displayed right on the stovetop. After all, these are investment purchases you’ll have for years to come, so it’s the sort of kitchen essential that deserves to be shown off.

Questions You Thought Were Too Obvious to Ask about Enameled Cast Iron:

1. What’s the difference between enameled vs. seasoned cast iron?

For starters, enameled cast iron doesn’t need to be “seasoned” like black cast iron. Enameled cast iron also requires less maintenance over the years as it isn’t as prone to rust, and can be washed with plenty of soap. 

Acidic ingredients like tomatoes, wine, vinegar, and citrus juice can dissolve trace amounts of uncoated cast iron, resulting in unwanted metallic flavors. In comparison, enameled cast iron is smooth, nonporous, and nonreactive, which makes it far more versatile for a wide range of recipes. Most enameled cast iron pieces fit into standard-sized refrigerators and unlike the seasoned stuff, the material is rust resistant, so you can refrigerate foods right in the pot. This makes reheating leftovers a cinch. (However, due to the cast iron’s considerable weight, only store these pots on the bottom shelf of the fridge.)

2. What are the benefits of cooking with enameled cast iron?

Enameled cast iron offers great heat retention and conductivity, making it ideal for both stovetop and oven use, for everything from braising to deep frying. Plus, you can closely monitor what you’re cooking in enameled cast iron cookware that has light-colored internal enamel so you’ll always know when ingredients or sauces are caramelizing, reducing the risk of burning or overcooking.

3. How do you care for enameled cast iron? 

Enameled cast iron is extremely easy to care for, but it does require a bit of TLC. You can use plenty of soap and a plastic scrubber to clean your enameled cast iron, but avoid steel wool or metal tools which can scratch that buttery finish. 

Know that the enamel coating can chip pretty easily as well, compromising both looks and performance. Handle your enameled cast iron cookware carefully when maneuvering it around the kitchen—don’t slam enameled pots around or stack them precariously in the sink. If nesting multiple pots together, be sure to place a soft kitchen towel between the layers to protect that glossy, vibrant finish.
The enamel lining can also burn, and that’s impossible to fix—low to medium heat is safest with enameled cast iron cookware, and if you do use medium-high to high heat, never preheat pieces while empty and keep a close eye throughout the cooking process to preserve the lining. This will help you to avoid overheating your enameled cast ironware, which can result in scorched interiors: (450°F is the absolute max most pieces can safely handle.)

4. Casserole, Roaster, Braiser, Saucier: What’s the difference between these pots?

Though the whole range is constructed of the same enameled cast iron material, these pieces vary in size and use. A saucier is a smaller option, typically with a capacity under four quarts and with a curved, deep shape that’s great for soups, stews, and pasta dishes. Shallower and wider than a saucier, a braiser is useful for browning meats, roasting, sautéing, and, yes, braising (all that increased surface area allows precious pan sauces to reduce quickly and gently). Both sauciers and braisers work well if you’re cooking for two to four people, or in a small kitchen with limited stovetop and storage space.  

Bigger households or weekly meal prep enthusiasts will appreciate a larger enameled cast iron pot. A hefty, straight-sided casserole is a versatile option for cooking much more than just casseroles; it’s useful for whipping up big batches of hearty stew and chili, and for braising more substantial cuts of meal like short ribs, lamb shanks, and chicken thighs. And finally, if you often cook large-format roasts and whole poultry, or are looking to bake loaves of crusty, country-style bread in your enameled cast iron pot, you’ll appreciate a large, oblong roaster.

5. So then what’s a Dutch oven? 

A Dutch oven, also called a cocotte (its French name), refers to a heavy pot with a tight-fitting lid. So a Dutch oven can be, and often is, constructed of enameled cast iron, though there are also “naked” or seasoned cast iron Dutch ovens.

6. How do I know what size to get?

Enameled cast iron isn’t one-size-fits-all: certain dimensions are most useful and practical for different folks and kitchens, so think about what kinds of dishes you frequently cook. Most home cooks will want to select a pan with a capacity under six quarts for a host of reasons, including weight and storage space; that’s probably why 5.5-quarts is the top-selling Dutch oven size across well-known brands. This size is ideal for feeding a family of four or more, or for stocking the freezer with pre-portioned leftovers. Also consider your kitchen and food storage set-up: a more petite three- or four-quart pot will be far more manageable in a small (or perpetually packed) refrigerator or atop a compact kitchenette stove.

7. What’s so special about a double-walled lid?

Double-walled lids have nifty design details that can contribute to the overall performance of enameled cast iron cookware. The condensation rings and internal drip ridges on a double-walled lid, like those found in the SAVEUR Selects collection, ensure a secure seal while cooking to lock in moisture and heat, which helps evenly distribute flavor. While some lids are made of enameled cast iron, stainless steel lids like SAVEUR Selects pieces are lighter in weight while still ensuring optimal moisture and heat retention throughout the cooking process.

The post The Right Dutch Oven For You appeared first on Saveur.

We often celebrate the simple beauty of one-pot meals—a gently simmered soup, chili, or braise bubbling away on the stove while we see to the business of a lazy Sunday. But there’s also something to be said for the instant gratification of a quick, single-skillet supper.

Stir-fried rice or noodles are satisfying ways to repurpose starchy leftovers and while a wok is the more traditional cooking vessel for these Asian standbys, a flat-bottomed skillet is easier to maneuver on most conventional stovetops.

Shallow-fried meats with white tablecloth-style pan sauces (think chicken Marsala, veal piccata, and crisp and lemony sole) are quick and easy routes to getting an elegant dinner on the table in under 30 minutes, while variations on the humble omelette are beloved around the world as economical, fast, and filling meals for any time of the day.

Here are some of our favorite skillet recipes:

Chicken Marsala

Barbecued Shrimp

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

Veal Scallopini Piccata

Pan-Fried Sole with Red Quinoa and Vegetables

Stir-Fried Breakfast Noodles

Philippine Noodle Stir-Fry (Pancit Bihon)

Fried Rice Omelette

Garlic Fried Rice with Vinegar Sauce

Bavarian Potato Pancakes (Kartoffelpuffer)

Korean Scallion Pancakes (Pajeon)

Whole Grain Chocolate Banana Pancakes

Tortilla Española with Potato Chips

The post Our Best Skillet Recipes appeared first on Saveur.

Can’t get enough of SAVEUR Selects wines? Now you can reorder your favorites from past shipments while supplies last.

Questions? Email us at wineclub@saveur.com for questions or comments about the SAVEUR Selects Wine Club. Membership questions can be directed to customerservice@vinoshipper.com or (888) 912-8661.
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