13 Essential Kitchen Tools

From Redditor /u/ieatballoons

Rank #1: A sharp knife and honing steel. I see many dull knives at work. A sharp Farber knife beats a dull Shun any day.

I always use my honing steel before pulling my knife. I swear by the black ceramic one made by Mac.

From Redditor /u/gaqua

I use a good, sharp chef's knife. I bought a Dexter for about $20 and sharpen it. You can get nicer knives, but you do not have to.

The first kitchen I worked in (20 years ago) used knives just like this.

I use a good meat thermometer. This one works like a ThermaPen but costs less than $90.

A good cast-iron skillet works well for many things. Cast iron holds heat well, making it great for searing steaks.

Get cheap, non-stick frying pans. You should buy cheap ones because the coating peels off eventually. You will throw them away and buy new ones. Spending over $300 for high-end pans like All-Clad is overkill. Even with wood and silicone tools, the coating will peel. Then, All-Clad claims you used metal silverware, voiding your warranty. That is more trouble than necessary. Just buy cheap ones.

Spend money here. Get a tri-ply, high-quality frying pan without non-stick. Use these for pan sauces. I made an incredible chicken, garlic, and olive oil pan sauce with this pan and baking dishes. All-Clad is standard, but Tramontina costs half the price and has similar quality.

From Redditor /u/PEE_SEE_PRINCIPAL

The essentials for me are:

From Redditor /u/the_mighty_moon_worm

People always say the same things in these threads about knives, bowls, and cast iron. They always list what they think is essential. Here is some stuff you do not need, but I still like:

A hand-powered coffee grinder, but for pepper.

Bench scraper

Proofing baskets

Whipping siphon (It is just fun)

Xanthan gum (I know it is an ingredient, stop talking)

A second pizza stone lets you make a small oven inside your oven.

Cheese knives

A little whisk with a piggy on the handle; it is cute.

Waffle iron. I do not use it often, but when I do, it is worth it.

Can opener—the unsung hero of every kitchen.

From Redditor /u/Zurevu

Microplane and garlic press.

Measuring spoons.

Lemon squeezer.

From Redditor /u/sickmate

A good peeler.

I am left-handed and used to use one of these my whole life. After finally getting a Swiss peeler, I saw the pain I had caused myself.

From Redditor /u/BeerOtter

I follow the Alton Brown theory: if an item has only one use, you probably do not need it.

This doesn't apply to specific items like a waffle iron. I saw a post mentioning nine other uses for a waffle iron; you get the idea.

It depends on how often you cook; that determines if you need special items.

From Redditor /u/tehzachatak

A good bench scraper is a tool I use a lot. It doesn't jump to mind right away.

Getting a new prep flow changed my work for the better once I got one.

From Redditor /u/HappyCloudHappyTree

Get a kitchen scale. This is very important.

Most people do not know how important this is.

Measuring ingredients with a scale is the best way to measure things.

From Redditor /u/dahamentashenkid

For bowls, use stainless steel mixing bowls, not aluminum.

This helps a lot when making fruit curd or vinaigrette.

From Redditor /u/gaqua

A nice, enameled Dutch Oven, like Le Creuset or Tramontina, works best for stews, soups, and chili. It holds heat, is well built, and cleans up easily.

A good fish spatula. I rarely use it for fish. It is best shaped for omelets and eggs. Using this utensil to flip things in a pan is great.

Use a thick ceramic baking dish for lasagna, casseroles, or roasting meats and veggies.

Cover cookie sheets with heavy-duty aluminum foil to roast small items, like diced veggies or potatoes. They work perfectly. Their size lets them spread out, cooking all edges for extra flavor. Start with Brussel sprouts and diced bacon in a cast-iron skillet. Then, dump them on this and blast them in the oven at 425 for 15 to 20 minutes. You get a great side dish.

No matter how careful you are, something will stick or a dish will get so dirty you cannot clean it. I recommend Barkeeper's Friend, an awesome powdered cleaner. Mix a little water, use a paper towel, and this stuff to make a paste. Leave it in the pan for a few minutes, then rinse. I have not seen this fail. It is awesome. It saved some pans.

I use lots of other things daily:

Good kitchen towels.

Heavy-Duty Aluminum foil.

A good dish scrubber for cleanup.

From Redditor /u/captain_wiggles_

These are my most important gadgets. I bake a lot, so I tend to use these items.

From Redditor /u/arbivark

I am not a real chef, but my list includes: