Kitchen Equipment for Great Home Cooking
Kitchen Essentials

Must Haves

Apple corer: Although a melon scoop can be used to remove seeds from halved fruit, the only way to remove the core without cutting the fruit in pieces is to use a corer. I prefer the larger corer that comes as one long cylinder with a circular blade, which is particularly suited to larger baking apples, pineapple or citrus fruit.

Bowls (stainless steel): These lightweight, heatproof, non-reactive, nested bowls are invaluable to any kitchen for mixing, storage and even heating. They come in a variety of shapes and sizes. Get some that are low and wide and others that are tall and somewhat straight-sided. A couple of the larger 6 and 8-quart bowls are needed for whisking and then sifting large dry mixes, and also for accommodating a yeast dough, as it rises. 

Brushes (pastry): An essential tool for basting meat, poultry and fish with marinades, or for applying an egg glaze to yeast breads or a fruit glaze to sweet tarts. Buy two brushes and tag one handle for sweet and the other for savory purposes with a piece of adhesive tape. Wash bristles meticulously with warm soapy water and rinse thoroughly in several changes of water to remove any trace of soap.

Brushes (vegetable): You need a stiff brush (to scrub potatoes, carrots and the like) and a small soft brush with plastic bristles (frequently made in the shapes of fruits and vegetables) to scrub debris out of the thin crevices on young and delicate root vegetables. A soft brush is also a quick and efficient way to scrub scraps of dough off your hands after kneading a yeast dough.

Bulb baster: A long tube, topped with a hollow rubber bulb to suck up hot drippings for basting a roast during cooking. Preferably, the tube should be see-through.

Can opener: I prefer the hand-held openers to the electric ones, since some electric machines can't hold heavy cans. I suggest owning two hand-operated openers, since you never know when a can opener will decide not to work right in the middle of a cooking procedure.

Can opener (pointed/ bottle-cap opener): The pointed end is used to punch two triangular openings on the top of a can for easy pouring. The other side is used to bend off metal bottle caps.

Carving board: Purchase a large wooden board with a groove or "valley" that goes all around the edge to catch the juice from your roast as you carve.

Citrus juicer: I prefer a wooden reamer. After each use, promptly rinse off the deep crevices on a reamer and let dry before storing. Use an electric juicer as an alternative.

Colander: Large, sturdy and preferably stainless steel. To rinse large amounts of fruits, vegetables and shellfish as well as to strain large amounts of heavy solids from liquid after cooking.

Corkscrew: Get a strong one, and preferably with wing handles.

Cutting boards: Have a few heavy plastic slabs, for everyday prep work (for both chopping aromatic vegetables and cutting fresh fruits), keeping those for each purpose separate to prevent strawberries from tasting like onions. I slice bread on a wooden board and carve meat on another board that has a recessed valley around the rim, to catch meat juices. I also have a small inexpensive board that I use for making holes in the disc part of screw top lids, when making shaker-tops, since the indentations created by the point of center-punch will permanently “dimple” the board, creating a potential breeding ground for bacteria, if then used to cut food.

Exhaust fan: Having one, in good condition, is essential if you plan to pan-sear foods over high heat  indoors. Have the filters cleaned regularly, according to the manufacturer’s instructions.

Fork (long two-pronged): Used for carving, this is also called a "roast fork" and is available in three different degrees of "curve." The straightest ones are the most desirable for carving and those with the most severe curve are preferred for moving large roasts from the roasting rack to the carving surface. The third and most versatile is only slightly curved, and is the one I suggest for a "bare essentials" list, since it can be used for all of the above purposes as well as for stirring pasta strands during cooking.

Gloves: Disposable (thin non-powdered): Invaluable when working with hot chili peppers, to keep their volatile oils from reaching, and hurting, your eyes, ears, nose or any open cuts on fingers. Available in the local pharmacy.

Gloves (oven mitts): Have a minimum of two pairs that are elbow-high and in perfect condition. Never use mitts when even slightly damp as this permits heat to penetrate the material. And do check the spot where the thumb meets the mitt, often, as this is a notorious spot for holes, due to fraying. Have extra-heavy, heat-resistant mitts for cooking outdoors. 

Funnels: One standard-size funnel, preferably heatproof, is essential. A wide-mouth funnel is also very helpful when transferring dry and thick liquid mixtures to jars before storing foods. Use small funnels to fill pepper mills.  

Garlic press: For pulverizing peeled garlic cloves. The self-cleaning type has a small pronged disk to push out any remaining garlic left from the holes. Although some cooks frown on using a garlic press, I find it particularly efficient to make a base for a garlic paste to season meat before roasting.

Grater (hand-held four-sided): For grating citrus zest, shredding or slicing cheese, potatoes and the like. (Also see Zester)

Ladles (stainless steel): Buy one small ladle for gravy and sauces and one standard-sized ladle for soups. A 2-cup ladle is also very handy for ladling large amounts of food, but isn’t essential.

Measuring cups (dry): One set with capacities of 1/8, 1/4, 1/3, 1/2, 1 and 2 cups. These spoutless cups are essential to obtaining an accurate dry measurement. I also have (and use often) a non-essential set that measures in-between amounts (1/3, 2/3, ¾ and 1 ½ cups).

Measuring cups (liquid): With capacities of 1, 2 and 4 cups. Although these are available in plastic, glass is preferable for withstanding hot liquids. Also, after the plastic ones have been washed several times they often crack, become cloudy or the measurement lines seem to disappear.

Measuring spoons: Although these sets come nested and attached by a piece of wire, they usually come apart after time and easily can be misplaced. I suggest having two sets for this reason. And I strongly recommend stainless steel instead of plastic.

Nutcracker: You need one, but consider buying extras for guests to use for cracking Dungeness crab or lobsters.

Peppermill: Quality and strength is vital. Go for function over looks, here. I recommend having two, one for black and one for white peppercorns.

Potato masher: The best potato masher is the old-fashioned type with a flat perforated disc that sits at the end of a long sturdy handle. The newer version has a squiggled bottom and is a suitable substitute.

Ruler (15-inch): Needed to measure the diameter of baking pans, and when cutting puff pastry dough into squares or rectangles of a specific size. Also helpful to cut straight strips out of a sheet of pasta, when hand-cutting lasagna noodles.

Salad spinner: The larger the better, for salads. Small ones are good for cleaning fresh herbs.

Scale: Since many cookbooks have recipes that call for a bulk measurement of meat or vegetables after trimming or flour after sifting, a kitchen scale will alleviate any guesswork when measuring. The most useful scale comes with a large bowl or ample tray and registers between six and ten pounds.

Skewers: Should be strong, unbendable and stainless steel. Perfect for roasting peppers over direct flame and for making savory or sweet kabobs. Have at least 6 long skewers, more if you entertain often  using the grill. Wooden skewers, while good, are not reusable  and must be soaked in water for about 15 minutes before using so they don’t incinerate.

Skimmers: This large, round and usually perforated spoonlike disc sits at the end of a long thin handle and is essential for skimming the foam off stock as it simmers. A fine-mesh skimmer is a nonessential but handy tool for skimming fat from simmering stock as well as straining clarifying butter.

Spatter shields: The spattering that occurs when searing chicken or meat pieces in hot oil can be quite dangerous. I suggest owning two of these circular wire mesh screens for use in a pot that's larger than the shield (overlap them so they completely cover the top of the pot while browning). For protection while turning meat, rotate the handle so the side of the screen that's farthest from you tilts up. Stick your turning spatula into the pot from behind. And if the handle of the screen is plastic, make sure it doesn't touch the rim of the pot or it will melt.

Spatulas (metal): Thin stainless steel spatulas for turning food should be perforated to allow fat to drip through when removing fried or sautéed food from a skillet. Two spatulas are necessary to safely turn  large pieces of food when panfrying—one underneath the food and the other on top. If you have a non-stick skillet, a non-abrasive turning spatula is essential, since the sharp edges of a stainless steel spatula can easily scratch and cut into the finish of some nonstick pans (even if they say it won't happen, it does). Nice, but not necessary, is an extra-long perforated spatula for turning large fish fillets or butterflied trout when panfrying, to keep the fish from breaking apart.

Spatulas (rubber): Have an assortment of spatulas for different jobs. Whenever possible, purchase heatproof rubber spatulas with wooden handles (not plastic) since these are sturdier and more versatile. Spoon shaped spatulas called "spoonulas" are great when transferring batters to either a cake pan or a pastry bag. Be aware, however, these are not heatproof. Wooden spatulas have an inflexible flat edge that’s great for dislodging caramelized goodies on the bottom of a pan when deglazing, and also to force fruit purée through a fine-sieve.

Spatulas (standard metal): Needed to remove pancakes from a hot griddle, and other freshly cooked foods from a skillet.

Spoons (metal): You should have at least two large stainless steel spoons: a solid one for stirring and transferring ingredients, and a slotted spoon for transferring solids out of pans containing liquids.

Spoons (wooden): Since wood is warm in the hand and nonabrasive to the vast variety of interiors found in today's pots and pans, these are invaluable and essential tools in the kitchen. Make sure you have at least one spoon with an extra-long handle to stir deep liquid mixtures like soup and stock. Wash wooden spoons by hand as they will splinter after several cycles in the dishwasher.

Storage containers: High on my list of essentials are heavy-duty freezer containers of various sizes with tight-fitting lids. You should also have an assortment of large and small airtight tins for storing certain cookies and other baked goods at room temperature. Also handy for tea bags, clipped coupons, receipts and such.

Strainers (or sieves): Three types are essential: a small wire strainer to strain egg glaze or fruit glaze before applying it to breads and certain pastries, and to strain fresh citrus juice before measuring; a large fine-mesh strainer to strain seeds out of fruit purées and to clarify homemade stock; and a large triple-mesh strainer with a sturdy handle to sift dry mixtures and to strain solids from liquids.

Thermometer (for meat, not instant): Make sure your meat thermometer has a large dial and registers as low as 120°F. Some thermometers start to register at 140° F, which is far too late for timing rare, medium-rare and even medium roast beef since the roast continues to cook after being removed from the oven. Purchase a thermometer that can withstand long exposure to heat. To use, insert the thermometer deeply into the thickest part of the meat without allowing the stem to touch bone. For rare meat, remove your roast just as the temperature is approaching 120°F; for medium rare, between 120°F and 125°F; and for medium, 125°F. Leave the thermometer in place and tent the roast loosely with aluminum foil for 10 to 20 minutes so the internal temperature can rise sufficiently and the juices can centralize before carving.

Thermometer (oven): It's best to keep an eye on your oven temperature since ovens tend to become either overly hot or too slow over time. But for best results when cooking and baking, it's not wise to compensate for an off oven by continually raising or lowering the temperature. As soon as you notice a problem, call a repair service and have the thermostat adjusted.

Timers: It's best to own two timers (with a long-sounding ring) for occasions when you are timing more than one dish at the same time—and always make sure they both work!

Tongs (with and without teeth): Tongs without teeth are my favorite tool to use when turning pieces of meat as they brown, to serve things like asparagus and green beans, and to toss and serve cooked strand-pasta. Those with teeth, although not essential, are used to grab and remove freshly cooked ears of corn from boiling water. When choosing tongs without teeth, I recommend getting only those tongs that can lock in a closed position (which helps when storing them). And, if you use non-stick cookware, it’s wise to use tongs with non-abrasive tips.

Towels: Strong, non-fuzzy cotton kitchen towels are best and will take you through a multitude of uses. Buy more than you think you need, since after being washed many times, even the best towels need to be replaced. The more you have, the less each one is washed, so the longer they’ll last.  

Twine: Use medium width, cotton butcher’s twine for trussing poultry, tying meats, securing bunches of asparagus before blanching and for securing a bouquet garni.

Vegetable peeler: Choose a sturdy one, preferably with a vertical swivel  blade and a smooth,  ergonomic grip. In addition to the most logical uses (peeling fruits and vegetables), use it to create long shaved ribbons from a wedge of parmesan cheese and also from a block of chocolate. When well made, this tool also works well when looking to retrieve wide or thin strips of the colored part of citrus skin.

Whisk (all-purpose): Although whisks come in many sizes to accomplish different procedures, the basic all-purpose whisk (called a "sauce whisk”) measures 8 to 14 inches in length. It's the perfect whisk to combine and lighten dry mixtures as well as to make simple custards and complex sauces.