Conran prefers pans with heavy bottoms, because they cook evenly and retain heat well. The new Calphalon tri-ply stainless steel cookware fits both his and the F&W Test Kitchen’s requirements ($40 to $165; 800-434-4314).
The kitchen at the Hancock Shaker Village in western Massachusetts, a museum and historical working farm, is "quite austere," Conran says, "but it has a great beauty" (junction of Rte. 20 and Rte. 41, Pittsfield; 413-443-0188).
When Conran was a student, in the late ’40s and early ’50s, he learned about modernism from the now defunct American magazine Art & Architecture:"It was my lifeline to a more exciting design world" (vintage issues from Gallagher’s; 212-473-2404).