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In case you somehow missed it, FX’s The Bear is back, with all of season three available for streaming on Hulu. If you’re anything like me, you’ve spent the past week trying your hardest to savor the 10 new episodes instead of bingeing them all in one night—a Herculean task to say the least.
If you haven’t started watching yet, much of the new season takes place in the kitchen of The Bear (the name of the restaurant as well as the show)—a space that oscillates between complete chaos and contemplative calm on what feels like a minute-to-minute basis. Between those scenes and the numerous flashbacks of chef Carmen “Carmy” Berzatto’s past restaurant experiences, I couldn’t help but notice a few familiar favorites. Carmy has good taste, and it shows in his allegiance to perennial Bon Appétit favorites like All-Clad cookware, Vitamix blenders, and the trusty Benriner mandoline. Read on for all the ways Bon Appétit–approved ways Carmy outfits his kitchen and you can too.
All-Clad cookware
The Bear comes with a full suite of All-Clad cookware, and we’re not surprised: All-Clad has long been a favorite of the Bon Appétit test kitchen for its incredibly well-made stainless-steel pots and pans, which consistently earn top marks in our product reviews. The tri-ply construction of All-Clad’s stainless-steel products means that they heat evenly, retain that heat, and are supremely durable: In the words of food director Chris Morocco, an All-Clad skillet “is unkillable.” In the show, we noticed All-Clad pans of all shapes and sizes being used throughout the season for everything from blanching delicate snap peas to finishing a pasta dish.
Mauviel cookware
In the first episode of season three, we see many shots of Carmy working alongside legendary chef Daniel Boulud at his namesake New York City restaurant, Daniel. It’s hard to miss the bona fide army of shiny copper pans lining the kitchen, and closeup shots reveal that those pans are from French cookware company Mauviel. One of the oldest and most famous cookware manufacturers in the world, Mauviel known for its copper pots and pans, which make frequent appearances on our gift guides. They’re a favorite among pro chefs (and Bon Appétit staffers) because they respond to changes in heat so quickly. Copper is an ideal vessel for the type of precision cooking restaurants require—things like maintaining oil temperature when frying wafer thin strips of potato or ensuring a demi-glace doesn’t get scorched at the edges.
Benriner mandoline
Benriner is the gold standard for mandolines among professional chefs of all kinds��including food editor Shilpa Uskokovic—so it makes sense that we see both Carmy and Boulud using one in their respective kitchens. They’re a favorite for a few reasons, namely a simple, slim, and lightweight design that makes them easy to stow and intuitive to use. They also have razor-sharp blades that can slice just about anything as thin as your heart desires. In the show, we see a Benriner mandoline being used to produce paper-thin slices of potato at Daniel, and to make the carrot ribbons that will form the intricate flower-like tart on Carmy’s new menu at The Bear.
Vitamix 5200
We think Vitamix is the king of blenders, and Carmy seems to agree. While it’s hard to tell exactly which model is featured in this shot, our money’s on the Vitamix 5200, which also happens to be food director Chris Morocco’s top pick (and the product test winner from our sister site Epicurious) for its ideal blend of simplicity, intuitiveness, and power. For sauces with restaurant-level silky smoothness like the bright green purée Carmy whizzes up in season three, episode one, a Vitamix is the best tool for the job.
Dyson vacuum
The cordless vacuum charging on the wall next to Carmy’s office is unmistakably a Dyson V8 Absolute, which senior writer Emily Farris found to be an excellent performer when testing vacuum cleaners. The newer V12 might have more features, but Carmy’s choice has a simple but effective design that looks right at home in the clean-cut, minimalist interior of The Bear.
Jono Pandolfi ceramicware
If you’re wondering about that gorgeous ceramic dinnerware that every dish at The Bear seems to come out on, those are from the New Jersey–based studio of Jono Pandolfi, whose company supplies dishes to many of the hippest high-end restaurants and hotels around the country. They’re handcrafted pieces—as Richie reminds Carmy after he goes off about the minute differences in size between two essentially identical bowls—and a favorite for food shoots at our offices. Chris Morocco sang their praises way back in 2021, writing that they’re his go-to pick for transforming even the most haphazardly thrown-together lunch into something certifiably Instagram-worthy.
Duxtop Portable Induction Cooktop 9600LS
Marcus uses this top-tested induction cooktop Duxtop 9600LS to melt sugar into a caramel in a perfect demonstration of what makes induction cooking so great: It is unbeatable in terms of the precision and control it affords you, both of which are key when doing any kind of finicky sugar work.
Microplane grater
If you don’t have a microplane grater in your kitchen, consider this your sign to get one—or replace it if you can’t remember when you bought it. These fine-mesh graters are great for so many kitchen tasks, from shaving parm on top of a pasta dish to grating ginger and garlic into a stir-fry. A microplane is a bona fide kitchen essential in my book, and that’s true whether you’re a pro pastry chef like Marcus or a home cook trying to get a weeknight dinner on the table.