A centuries-old kitchen staple.

There’s a reason Yukihira pots like this one have been a workhorse in Japanese kitchens for centuries—they’re extremely versatile! You can, of course, use this hammered stainless steel pan to make traditional miso soup (even on an induction cooktop or over an open flame), but we also like it for boiled eggs, blanched vegetables, caramel, and so much more. Plus, that glass lid leaves plenty of space for a mound of ingredients while showing off all the cooking action. And when you remove the lid? You’ve got a beautiful serving dish that wows at the dinner table.