The Best Kitchen Shoes, According to the Serious Eats Team

Dansko Wynn

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“Even though my home kitchen is less hazardous than a restaurant, I often cook without proper foot protection, which is both foolish and something I don’t recommend. So when I was offered the chance to try out a pair of Dansko kitchen shoes as part of a company product test, I immediately signed up. Turns out they’re wonderful, and something I should have purchased years ago. Unlike the flip-flops I would otherwise be wearing, theDansko Wynnsare comfortable for long periods, extremely grippy, and offer closed-toe protection. Dansko also has a great reputation, and I’ve been told I can expect these shoes to last for multiple years.”—Jacob Dean, updates editor

Calzuro Classic Clog

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“I've ownedthese shoesfor a couple of years now and wear them for gear testing and general cooking at home. They have a supportive heel, side vents, and bumps on the foot bed that are somewhat massaging, but mostly keep you from slipping and sliding around. I like that they don't have a back, which allows me to slip them on and off with ease. In fact, Calzuros were为外科医生and can even be sterlized inan autoclave. Though, at home, your could throw them in your dishwasher or washing machine.”—Riddley Gemperlein-Schirm, commerce editor

鳄鱼小酒馆图形堵塞

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“Back when I was a fresh-faced prep cook, I bought a pair of theseBistro Crocsto sooth my soles during long hours spent standing. There were two reasons I chose them: first, I already owned a pair ofCroc Classic sandalsthat I wore all the time in my home kitchen (I know, I know, it’s bad to have exposed toes in a kitchen but I stand by these! They are easily the most comfortable pair of shoes I own!), and second, they were much cheaper than other shoe brands. And they turned out to be a fantastic pair of kitchen shoes (minus the fact that they were white, which was a rather puzzling decision on my part. Oh well.); they were cushy, nice and wide (no pinched toes or heel blisters), supportive (and I have a very high arch), and surprisingly durable. Plus, while Crocs are divisive as a fashion trend, most people won’t really look at your feet while you’re cooking.”—Grace Kelly, associate commerce editor

Dansko Professional Clog-Slip

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“I have owned multiple pairs of Danskos over the past decade or so of working in kitchens. They're sturdy, supportive, easy to clean, and made to last a few years, which is great given the higher price point. I love the range of colors, but am a big fan of the honey distressed ones. Even though I no longer cook professionally, I find myself wearing them a few times a week: to pick up my kids from school, run errands, take out the trash, or just walk around my yard.”—Kristina Razon, former editor

勃肯鞋Amsterdam Felt Clog

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“In the winter, I switch to these felt clogs. I love the classic supportive Birkenstock footbed and the added warmth of a felt upper in the fridgid months. They're not quite as easy to keep clean (on bread mixing days I have to get the flour off of them), but there aren't any alternatives with a neutral heel, wide footbed, and warm upper to wear around my drafty, old house.”—Jesse Raub, commerce writer

勃肯鞋Women's Super-Birki Alpro-Foam Sandals

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“These are pretty indestructible and easily wiped clean. I wear them during extra-long days (read: eight, 9 hours) testing gear. While I love my Calzuros, these have less of a heel and, some days, that’s what I want as someone who’s admittedly prone to rolling their ankles.”— Riddley

None

“I used to wear proper Dansko kitchen footwear when I cooked in restaurants, and from time to time I'll still put that pair on in the test kitchen, but the soles have always felt too narrow for my feet, and it wasn't uncommon for my ankles to twist in them, so they're not a pair I can recommend fully. Now that my kitchen time is either in a home kitchen or a test kitchen that's exactly like a home kitchen, I'll usually just wear whatever comfortable shoes I've put on for the day or...no shoes at all. That said, from a safety perspective, here is what is best: nonslip, hard, closed-toe shoes that are non-porous (so a spill of hot liquids is less likely to seep into the shoe and burn your feet and a dropped knife is less likely to skewer you between the metatarsals), with an easy-off open back so that if hot liquid does get inside, you can pop your foot out as quickly as possible. And, if you're going to be on your feet all day, the more support, the better.”—Daniel Grizter, senior culinary director