Chef's Knife
8-inch chef's knife for 90% of cutting tasks. Invest in quality—a good knife lasts decades with proper care.
The tools you actually need for everyday cooking
8-inch chef's knife for 90% of cutting tasks. Invest in quality—a good knife lasts decades with proper care.
12-inch stainless steel or cast iron skillet. Versatile for sautéing, searing, and one-pan meals.
6-8 quart pot for soups, pasta, and boiling. Heavy-bottomed for even heat distribution.
Large wooden or plastic board. Get two—one for meat, one for produce—to prevent cross-contamination.
Set of wooden spoons and spatulas for stirring and scraping. Won't scratch non-stick surfaces.
Nesting set of stainless steel or glass bowls in various sizes for prep and mixing.
Takes guesswork out of cooking meat. Essential for food safety and perfect doneness.
10-inch non-stick for eggs and delicate foods. Replace every 2-3 years as coating wears.
Both dry and liquid measuring cups. Accurate measurements ensure consistent results.
Saves time and keeps garlic off your hands. Much faster than mincing by knife.
Half-sheet pan (13x18 inches) for roasting vegetables and baking. Get two—you'll use them constantly.
For draining pasta, washing vegetables, and straining. Metal or plastic, both work well.
For zesting citrus, grating garlic, and fresh parmesan. Small tool, big impact on flavor.
Y-shaped peelers are most efficient. Essential for potatoes, carrots, and other root vegetables.
For tenderizing and flattening meat to even thickness. Ensures uniform cooking.
Extension of your hands for flipping, tossing, and serving. Get metal tongs with silicone tips.
Prevents overcooking and multitasking mistakes. Phone timers work, but dedicated timers are louder.
Glass or plastic cup with spout for measuring liquids accurately. 2-cup and 4-cup sizes most useful.