I am not a collector of gadgets. Although I’ve been settled in one place for the past few years (and now have plenty of storage!), that hasn’t always been the case. I spent many years (especially as a student) moving from one apartment to the next, so I have become very particular about the pieces I take on. As such, I prefer to buy fewer but higher quality things that I truly enjoy using. Here are the pieces of kitchen equipment I’ve relied on for years.
My Basic Kitchen Equipment
For Prep
A Knife – The knife I use every day is an 8″ German stainless steel chef’s knife from Zwilling. I’m not a person who has made knives and knife-sharpening their entire personality. I just feel that it’s important to have a sharp, good quality knife that you are comfortable using and that requires only the amount of maintenance you are willing to provide. I don’t put my knives in the dishwasher, but I also don’t baby my chef’s knife, as I believe your kitchen equipment should serve you and not the other way around. I’ve had this knife for twelve years, and it’s still serving me well.
A Cutting Board – I’ve had many cutting boards over the years, and I find a 12″ by 18″ board to be a good size for daily use. A larger board is more comfortable to use but harder to move around and fit in a sink (or dishwasher) for cleaning. If you would like to wash your cutting board in the dishwasher, then definitely choose a plastic board. Otherwise, a quality wooden board can be a great purchase, if you are willing to hand wash and give it a regular coat of mineral oil. I would personally never choose a glass cutting board. They dull knives, and I’ve witnessed one shatter (when a roommate decided to tenderize meat on top of one…).
A medium/large mixing bowl – Whether you need to mix ingredients for baking or comfortably dress a salad, you need a bowl large enough to handle the task. If you think you might be adding hot ingredients (like hot butter or molten sugar) directly to the bowl, then I would get a stainless steel one. I have one stainless steel mixing bowl and a set of nesting glass bowls from Pyrex, which are nice enough to be used as serving bowls, as well.
Measuring cups and spoons – You should have a liquid measuring cup (like the ubiquitous Pyrex) and a set of measuring cups and spoons.
Miscellaneous tools – A y-peeler and a can opener will make your life so much easier. Both of mine are from Oxo, and I’ve had them for easily ten years.
Cookware/Bakeware
A 10-12″ Sauté Pan – A few years ago, I bought a 3 qt sauté pan from All-Clad on clearance, and it has become one of the most versatile pans in my kitchen. Its stainless steel construction can take high heat for searing, and its high sides make it a great option for saucier applications, as well. I often reach for this pan to cook a pasta sauce, then add the cooked noodles into the sauce in the sauté pan to finish. I find the shape of the sauté pan to be more versatile than that of a frying pan or skillet and would recommend having one.
A 5-6 qt Dutch Oven – I love my enamelled cast iron Dutch oven from Le Creuset. It is, without a doubt, the most used pot in my kitchen (especially in the winter). You do not need to splurge on a Le Creuset, but you should have a Dutch oven or a stainless steel stockpot of a similar size (5-6 qt). I do believe that a good Dutch oven is a piece of kitchen equipment that can last you a lifetime, so this one is worth the splurge if you’re able to swing it.
A 2-3 qt Saucepan – For making smaller batches or for sides, I find a 2-3 qt stainless steel saucepan to be extremely versatile.
A couple rimmed baking sheets – An aluminum quarter sheet pan is the size I use the most, whether I’m roasting vegetables or throwing together a so-called sheet pan dinner for two. I have a few sheet pans from Nordic Ware, including a half sheet, a quarter sheet, and an eighth sheet. The half sheet is great for roasting a large batch of veggies for holiday meals, and I often use the eighth sheet for broiling a few fish fillets. The ones I have are great–I’ve had them for several years and have not noticed any warping.
A set of cooking utensils – The basics would include a ladle for soups and stews, a flat/wide spatula, and a set of stainless steel tongs. Choose heat-resistant materials. The last thing you want to worry about is your utensil melting into your pan.
Nice To Haves
A kitchen scale – I credit this piece of kitchen equipment with making me a better baker. I also generally find weighing to be a faster (and more accurate) way of measuring ingredients. My scale is from Oxo. It’s easy to use and takes AAA batteries, which is important because I always have AAA batteries on hand.
An instant-read thermometer – I have a Thermapen Mk4 (which became the Thermapen ONE), which I purchased several years ago. It’s expensive but mildly life changing, and I use it all the time across a wide range of applications. This thermometer also uses AAA batteries.
A paring knife – Sometimes you need a more nimble knife than a chef’s knife. Sometimes you don’t want to wash a cutting board and just need to slice cucumbers directly into a bowl. A paring knife will do that much easier than a larger knife.
A quality pair of kitchen scissors – A good, strong pair of kitchen scissors will make life so much easier. Aside from performing the usual scissor tasks, I also use mine to butcher whole chickens, cut grilled meats at the table (a la KBBQ), and cut up whole (canned) tomatoes over a bowl.
A microplane grater and/or a box grater – I have both and reach for the microplane more often, as I find it easier to wash than my box grater. I mostly use it when I need to grate garlic, ginger, Parmesan cheese. I use my box grater when I need to finely grate vegetables such as carrots or onions, as well as blocks of cheddar or mozzarella.
A 10-12″ non-stick frying pan – I’m not a huge proponent of non-stick coated cookware, but I do have one 10″ frying pan that I like to use for scrambled eggs, omelettes, and fish. This isn’t a piece of kitchen equipment I expect to last many years, as nonstick coating will inevitably wear out. I try not to spend too much money on nonstick, knowing that I will be replacing it in the future.
An enamelled cast iron braiser – My 3 qt braiser (from Le Creuset) just barely got knocked out of the “basics” category by the sauté pan, as there is some overlap in how I use these two pans. They are similar in size (and depth), but I prefer my braiser when I know I will be starting something on the stove and moving it into the oven (or cooking exclusively in the oven), as it has two small handles instead of a longer one and fits nicely in my countertop convection oven. I’ve done sauces, stews, and braises in this pan, as well as roasted whole chickens, and it’s definitely pretty enough to serve in.
A steamer basket – I steam things fairly often and own one of those metal, collapsible steamer baskets that elevate food above the water in a pot. It’s nothing fancy, and I actually removed the handle from mine so that I can set a heat-proof plate on top of it in addition to putting vegetables directly in the basket. If you steam a lot of food, then you might be interested in getting one of these.
More Specialized Things
A cast iron skillet – I have a 10″ cast iron skillet that I bought second hand. I use it for searing steaks, but it’s also the pan of choice for cornbread and personal pizzas.
A flat-bottom carbon steel – For stir-frying, I prefer to use my 12″ carbon steel wok. It’s uncoated, seasoned from a few years of use, and virtually nonstick provided I preheat it properly.
An immersion blender – I use an immersion blender for pretty much anything I need to puree, from soups to smoothies. I’ve also used it to make mayonnaise and small batches of whipped cream. I don’t own a full-size blender, and I personally don’t see the need to buy one for the amount of pureeing I do.