A Spanish Tapas Feast with Aatxe
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Copper cookware was the choice of professional cooks for its even conductivity and high temperature sensitivity. Chuck made it accessible to home cooks in the 1970s.
LE CREUSET >
When Chuck Williams first discovered Le Creuset in France, it came in only one color – a reddish orange called "flame.” He bought it directly from the factory and introduced it to the United States.
Chuck Williams began importing porcelain from French brand Apilco in the 1950s. He liked the clean, classic look and white finish that allowed the food to be center stage.
Originally this powerful mixer was sold only to restaurants and commercial food companies, but Chuck thought home cooks would want this mixer as well. Although it was initially sold only in white, Chuck encouraged KitchenAid to offer colors.
All-Clad's bonded metal construction was a completely new concept for cookware when Chuck Williams found the brand in the 1970s. The original aluminum core offered rapid heat absorption, but with a stainless-steel interior that home cooks loved.
BUNDT® CAKE PAN >
The original Bundt cake pan was made by Nordic Ware in the early 50s. We popularized the pans by featuring them in our catalog, beginning in 1980.
OLIO SANTO OLIVE OIL >
This extra-virgin olive oil has been crafted in California Wine Country especially for Williams-Sonoma since 1986.
On a buying trip to Europe, Chuck was introduced to Pillivuyt, maker of delicate porcelain cookware and serveware. Chuck placed the initial order in 1959, and we’ve carried Pillivuyt ever since.
Around 1963, Chuck brought the first professional-grade mandoline into the San Francisco store. Over the years we’ve expanded our assortment to include lighter-weight models.
WAFFLE MAKERS >
Chuck began selling waffle makers in 1981, after tasting his first Belgian waffle at the 1964 World’s Fair in New York.
POP-UP SPONGES >
We’ve been carrying these ingenious sponges for over 40 years, when Chuck first discovered them in a Paris shop.
PICARDIE GLASSWARE >
These durable glasses, used in France for both wine and water, were brought to America by Williams-Sonoma in 1961. They became the classic everyday glass in many American homes.
In the early 1980s, Chuck was one of the first to recognize how Calphalon’s commercial-style cookware would appeal to the home cook.
SILICONE SPATULA >
Chuck found this new version of a rubber spatula from a maker in the Midwest. He loved how silicone was heat and stick resistant, and home cooks did, too.
FINI BALSAMIC VINEGAR >
On a visit to Milan in the late 1970s, Chuck discovered Fini Aceto Balsamico, the classic balsamic vinegar from Modena, and immediately imported it into his stores in the 1970s.
Chuck was introduced to Wüsthof knives by Wolfgang Wüsthof, whose family had been making the cutlery since 1814. Though Williams-Sonoma had previously only carried French knives, Chuck placed his first order for Wüsthof in the 1970s.
CRÊPE PAN >
The classic French Crêpe Pan is designed to make perfectly uniform crepes every time. We brought them to American home cooks in 1980.
NIELSEN-MASSEY VANILLA >
Chuck first spotted Nielsen-Massey’s pure vanilla extract in 1980. At the time, Nielsen-Massey sold only to professional bakers, but they agreed to bottle it in 8-ounce jars exclusively for Williams-Sonoma.
PEUGEOT SALT & PEPPER MILLS >
Williams-Sonoma carried these fine mills, made by the famous French automobile maker, right from the beginning, in 1960.