20 Food-Editor-Approved Picks to Make Your December the Coziest Yet

"Staub's four-quart braising pan ($371) is no misnomer. Shallower and wider than an apartment-size five-and-a-half-quart dutch oven, its increased surface area makes browning meat a breeze. And its depth — somewhere in between a skillet and a dutch oven — is versatile: deep enough to simmer up a stew and shallow enough to make it an ideal vessel for roasting a chicken (short sides = air circulation = brown, crisp skin). Over the past few chilly months, I've put mine through its paces and then some, and when it's not in use, it sits pretty on top of the stove." — NP