Whisk is here to help you build your dream kitchen from the ground up. Whether you just moved into a new home, or it's time for an upgrade on your current kitchen supplies, Whisk has the products and the know-how to provide you with the right quality cookware at a competitive price.  

Our Cary kitchenware store is fully stocked with an incredible selection of cookware by top brands, and our team of experienced cooks carefully hand picks every pressure cooker, skillet, and spatula that makes its way into our shop. 

Let our staff assist you with picking out the perfect products for your unique needs and preferences. And, when you're ready to learn more about the tips and tricks to best utilize your new cooking utensils and supplies, check out our cooking classes!  We carry a wide selection of cookware from from brands like Le Creuset, and Lodge, and so many others.
See what other brands we carry.




Whether you're a master chef or just getting started with your cooking career, Whisk has all of the cookware pieces that will allow you to cook anything you want! Check out favorite cookware items below and visit us in-store to browse our incredible selection.

Asparagus Pots: An interior basket holds asparagus upright, so the thick stalks simmer while the tender tips steam. Best for boiling, steaming and easy straining of asparagus, broccoli and artichokes.


Baking Dishes (Casserole):  Intended for both cooking and serving tableside, good baking dishes are both functional and attractive. The best ones are made with high-quality glazed ceramic. Best for heating foods evenly (and keeping the food heated while you're trying to corral the family around the table). Practically non-stick, they are easy to clean - even with gooey foods like lasagna.  

Baking Sheets (Jelly Roll Pan / Sheet Pan):  Lightweight, inexpensive and durable, baking sheets are perfect for a wide variety of kitchen tasks including baking a tray of cookies, crisping potatoes or broccoli, and even roasting a whole chicken.

Braisers: Pans resembling a Dutch oven with lower sides and heavy, domed lids that provide extra headroom for larger roasts. Best for gently cooking small pieces of meat, poultry or other ingredients in a relatively small amount of liquid (braising, slow cooking, or making small stews).


Cast Iron Skillets: Thick gauge, iron skillets that have been around for generations. A kitchen workhorse that can do a great job with high heat searing, slow-cooking, or even baking. Best for searing meats, pan roasting, and frying.   


Chef’s Pans / Sauciers:  A variation on a saucepan that has short, outwardly sloping sides that promote rapid evaporation and facilitate the incorporation of air or butter with a whisk. Best for cooking liquids and sauces, and making reductions.

Double Boilers:  A set of two pans, one nested atop the other, with a lid that fits both pans. The bottom pan is about the size and shape of a small saucepan. The top pan is slightly shorter. Best for white delicate sauces, custards, chocolate desserts and other foods that require indirect heat.




Dutch Ovens / French Ovens:  Large pots with vertical sides slightly shorter than the pot’s diameter, two sturdy loop handles and a heavy, tight-fitting lid. Best for long, slow cooking -- often with some liquid that’s allowed to circulate inside the vessel (stews, braises, roasts, casseroles).

Egg Poachers:  Sauté-like pans with removable cups, so poached eggs maintain their round shape and can be cooked to each person's liking. Best for poaching or boiling eggs in water.

Fondue Pots:  Pots that fondue pot warm classic cheese, meat and chocolate fondues. Best for keeping melted cheese or chocolate warm for dipping food, or oil or broth hot for cooking meat.

French Skillets:  A relative of a fry pan with slightly higher sides that curve gently to the base of the pan to allow for easy tossing and flipping and to help contain splatters.  Best for frying, sautéing, and pan roasting.

Frittata Pans:  A set of two fry pans that interlock using their helper handles for easy flipping of food. Best for cooking eggs and other ingredients in one pan, then flipping the sealed pan over to cook on the other side without any mess.  


Fry Pans:  Flat-bottomed pans with long handles and low sides that flare out at an angle to encourage air circulation and allow for easy flipping or turning of food.  Best for fast cooking (frying, searing or browning).  

American Clad (by Hammer Stahl)

Griddles:  Broad, flat pans (often with a nonstick finish) that sit flat on a stovetop over one or two burners. Best for fast-cooking foods that benefit from a large, smooth cooking surface (pancakes, thin steaks, grilled cheese, bacon, or eggs).

Grill Pans:  Pans with a ridged cooking surface designed to resemble the grates of an outdoor grill, and low sides for increased air circulation. Best for higher-temperature cooking, grilling, and searing.

Black Cube (by Frieling)

Multipots:  Tall pots similar to a soup or stockpot with a large perforated insert for cooking food in water and a smaller perforated insert for steaming food above water.  Best for boiling and easy straining of large quantities of foods like pasta or corn;  making soups, stocks, and stews; or steaming vegetables and other foods with the smaller insert.

Paella Pans:  Round, shallow pans with a large diameter that usually have two loop handles. Best for paella - where oil is heated, meat is sautéed, vegetables are sautéed, seasoning is added, and then a broth is made in which rice is cooked.

Pressure Cookers by Fagor

Pressure Cookers:  Large pots with an interlocking lid that seals tightly with a gasket to allow pressure to build in the vessel. Best for accelerating long and slow cooking processes like braising, stewing and simmering by cooking food in a sealed container with liquid, which creates high pressure and raises the boiling point of the liquids from 212°F to 250°F.

Roasters:  Large rectangular pans with low sides to allow the oven's heat to reach as much of the food as possible. Often used with a roasting rack, which elevates food above the cooking surface. Best for cooking in the dry heat of the oven at relatively high temperatures.

Saucepans:  Heavy pans with a flat base and tall vertical sides that are roughly the same measurement as the pan’s diameter, and a long stick handle. Best for cooking with a fair amount of liquid (simmering, boiling, cooking grains, poaching eggs or making sauces).

Saute Pans:  Pans with a wide, flat bottom; vertical, moderate sides; and a long handle. Best for fast cooking while shaking, tossing or stirring food.


Soup Pots:  A variation on a stockpot with lower sides and a capacity more similar to a Dutch oven. Best for cooking with liquids, boiling, or making soup.

Stockpots:  Large pots with a flat base and vertical sides taller than the pot’s diameter to reduce evaporation, and two sturdy loop handles. Best for cooking with a large amount of liquid (simmering, boiling and making soups, lobster, corn, or pasta).

Tagines:  Cooking vessels that consists of a shallow circular pan and a conical lid designed to trap moisture and allow it to drip back onto the food inside. A small hole on top allows some steam to escape. Best for slow cooking, stewing or braising either on the stovetop or in the oven.

Woks:  Versatile pans that have a rounded or flat bottom and high, gradually sloping sides. Best for rapidly stir-frying small pieces of food. Can also be used with a lid for steaming.