The Best of 2025 🔥

Dec 31, 2025, 1:30 PM•madeincookware

Welcome to a special edition of The Culinary Cut—a monthly digest curated by Rhoda Boone, Made In’s Culinary Creative Director. This Best of 2025 roundup includes all of Rhoda’s favorite products, collaborations, recipes, and chef stories from the year.

Our Stainless Clad Saucier had a real moment in 2025, and honestly, it was overdue. Home cooks discovered what chefs have always known: the saucier’s curved sides and wide cooking surface make sauces smoother, pastas silkier, and cleanup easier. Available in multiple sizes and finishes, I reach for this versatile pan more than any other.

Shop Stainless Clad Saucier

This year we stepped outside cookware and into something totally new with Wrangler. Their iconic workwear met our obsession with function, creating a collection that includes knives with compressed-denim handles, our first-ever apron, chef shirt, and chore coat, and a really cute t-shirt now hanging in my closet. Nearly sold out, and I’m not surprised.

Shop Wrangler x Made In Collection

Some recipes just stick with you, and this was one of them. Chef Victor Muñoz’s Short Rib Birria starts with a rich chile braise in the Dutch Oven, then finishes on the Griddle to become crispy, dunkable tacos. Comforting, bold, and the perfect cold-weather project.

Shop the Enameled Cast Iron Dutch Oven

Video: The BBQ Spot with a Burger Problem

A BBQ joint known for burgers? That’s the problem Chef Rick Mace has at Tropical Smokehouse in West Palm Beach. His BBQ is excellent, but his smash burgers steal the spotlight—and for good reason. This video breaks down exactly how he gets juicy, deeply seared patties with impossibly crispy edges using our Carbon Steel Griddle.

Shop Carbon Steel Griddle

We thought this Fridge Quiz would be a quick, fun reel. Turns out people have opinions. With over 5 million views and hundreds of comments, it sparked a global debate on what does and doesn’t belong in the fridge. It’s easily our most unexpectedly viral post of the year, and a reminder that everyone has strong feelings about food, even before it hits the pan.

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