I am pretty passionate about my kitchen tools. I believe every good cook needs to have the right tools on hand to be a wizard in their space. The tools I've listed are my most commonly used items and what I use every single day. I'm talking about tools that will cut your time in half, tools that will zest up your dishes and basic essentials that need to be in any chefs kitchen.
This is an on-going list, but I would love to know, what are your favorite kitchen tools?
Favorite Kitchen Appliances
Mini Food Processor: I use this for when I don't want to pull out the big food processor. This size is perfect for smaller batch sauces and salsas.
Favorite Kitchen Tools
Wusthof 6 inch Chef Knife: Because everyone needs a good chefs knife. I've had this knife for over 7 years and is my go-to.
Large Wood Cutting Board: with rubber feet so it stays put.
Plastic Cutting Board: Also ahs rubber gripping to stay put. I use this board for prepping raw proteins.
Measuring Spoon: (Tablespoon): One spoon that adjusts to different measurements and saves space!
Measuring Spoon: (Teaspoon): Same as the tablespoon above, but for a teaspoon!
Glass Nesting Bowls: All purpose bowls that can handle heat, such as over a double boiler and great for prepping.
Pyrex Measuring Cups (Set of 3): Also heat resistant and used for measuring liquid. I also use these for whisking eggs and salad dressings.
Bench Scraper: Perfect for scooping up prepped vegetables and for cutting dough, to name a few.
Silicon Spoons: These are my favorite spoons to cook with! They are silicone so can be used on non-stick, heat resistant and most importantly, is one solid piece, so there's no risk of the spatula seperating from the handle like other spatulas and spoons.
Tongs: These are my favorite tongs, and I have had a number of them! Invest in a few to have on hand. You get good control, the spring is just the right pressure and they work well using one handed.
Hand Grater: Ok, so this may look similar to a microplane, and technically it kinda is, but this hand grater has larger holes and is perfect for grating fresh Parmigiana and larger pieces of citrus zest.
Pizza Stone: Perfectly cooked, crispy crust for my Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest under 10 minutes! We leave ours at the bottom of our stove and turn the stove to 500 degrees Fahrenheit about 30 minutes before we're ready to bake pizza.
Silpat: These are so great to use over and over instead of parchment paper.
Shellfish Scrubber to scrub the outside of clams, mussels and crab.
Large Stainless Steel Skillet: Great for sauces and shallow frying.
All-Clad Non-Stick Skillet: These are the best non-stick skillets and I love the high sides.
Favorite Specialty Foods (Non- Perishable)
Laudemio Extra Virgin Olive Oil: This is my all time favorite olive oil. I DO NOT cook with this and use it only as a finishing oil or to dress salads where the olive oil can shine.
Villa Manodori Balsamic Vinegar: If you are looking for the most delicious, concentrated balsamic, this is it! I don't cook with this either, only use it as a dressing, finishing or serve with cheese. The small batch vinegar is made in Italy from famous chef Massimo Bottura and there is nothing like this sweet balsamic!
Tools you can live without but still deserve to have a shout-out
Immersion Blender: I love this tool, but again, I think you can live without it. It's great for pureeing a large pot of soup without having to pour the whole batch into a blender.