There is a quite a lot of kitchen equipment out there and it can be easy to feel like you need to buy all the little gadgets and whatever beautifully on trend new pan is going around online. I promise you don’t but knowing what to buy, what to splurge on and what to skip can be a frustrating trail and error process.
You’re in luck, I’ve done that process for you. My kitchen is filled with things I love and have been slowly collecting over the years but if I had to start over tomorrow, these are the things I would buy first. These are my workhorses, my daily drivers and the pieces I give up limited cabinet space for because they make cooking easier and more enjoyable. These are the ones that have proven themselves through countless dinners and heavy prep sessions.
Fair warning, some are definitely investments but they have proven to be worth every penny. So if you’re building a kitchen from scratch or looking to upgrade a some pieces, consider this your starting point.
For the smaller tools I keep on hand, check out my Favorite Kitchen Tools Love List.
(None of these are sponsored links, I just love them)
Stainless Steel Pans
A must, IMO. These can handle high heat for a proper sear, retain heat beautifully and can go straight from stove to oven. They’re an investment and have a learning curve but it’s worth it for something you use daily.
Cast-iron Skillet
An affordable workhorse that will outlast you. Cast-iron retains exceptionally well and allows for beautiful crisping. It’s a classic piece for a reason but they’re heavy and require proper drying to not rust.
Dutch oven
This one earns the cabinet space it takes up. Perfect for soups, braises, beans, sauces, and sourdough. Definitely worth the splurge and she’s gorgeous enough to live on the stove or come to table for serving.
Ceramic Skillet
This is the non-stick I reach for when I need an easy release for eggs or delicate fish but I prefer a ceramic coating over traditional non-sticks that are toxic when scratched and can’t handle higher heat.
Sheet Pans
Essential for roasting and baking, sturdy aluminum pans are the way to go. Half, quarter and jelly roll sizes are great to have on hand, and the corresponding nesting cooling racks will come in handy often.
Boos block
My daily driver cutting board. Big enough for bulk chopping, heavy enough to not slip around. Wood is gentler on knives but you do need to regularly oil to keep the wood from drying out and cracking.
kama-asa Board
Having a board for meats and stinky ingredients like garlic and onions is a kitchen habit I stand by. This one is gentle on knives, can be bleached and resurfaced when needed and the black color doesn’t stain.
Wood Spatula
My go-to turner for cooking most things. They’re gentle on pans so you don’t have to worry about scratches and inexpensive enough to replace whenever they wear out or get too stained.
Stainless steel tongs
A set of fully metal tongs (not silicon on the ends) is a must. They give you more control when flipping or lifting ingredients and can handle the heat. Something you’ll reach for constantly.
Vitamix Blender
This blender handles everything like a pro. Great for silky soups, dressings, sauces, and that occasional blender cocktail. It’s an investment piece but worth considering!
Glass Storage
Glass is the way to go. It won’t stain or hold onto smells like plastic does so leftover tomato sauce or curry won’t tint these orange. Plus, they’re safe in the oven, microwave and dishwasher.
