How we evaluate small kitchen appliances, cookware, and cutlery in our Seattle test kitchen.
We subject all products in a given category to identical recipe protocols. For example, all blenders undergo frozen acai bowl and whole nut butter tests. All knives undergo 500 standardized cuts across fibrous carrots and dense squash before edge retention is measured.
Lab testing on Day 1 is insufficient. We run cookware through 50+ dishwasher cycles and examine coating degradation under magnification to ensure recommendations last in real family homes.