I’m a huge fan of keeping things simple in the kitchen. I buy basic kitchen tools and equipment that can serve multiple purposes, and leave the specialty gadgets behind. People have been making great food for thousands of years without tools dedicated to one task (hello, banana slicer, I’m looking at you!) or electronic gadgets that are supposed to make your life easier, but really just clog up your countertops and cabinets. So I’ve made this list of kitchen tools and equipment that will help you run an efficient, no-frills kitchen.
You don’t need to purchase all of these things before you begin making meals at home. Instead, think of this as a goal list of items that you plan to acquire over time. These are my go-to kitchen basics. These are the things that make my kitchen work.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Pots & Pans
The most important quality to look for when purchasing pots and pans is the thickness or weight of the metal. If you buy pots and pans that are constructed out of thin metal, they will not cook food evenly, and you will have difficulty achieving good results with recipes. I have had two sets of pots and pans that have worked well for me, the Simply Calphalon Non-Stick set, and the OXO Tri-Ply Stainless Steel Pro set, as well as a few cast iron pieces. If buying pieces individually, I suggest the following sizes and types:
- 2-Quart Sauce Pot
- 6-Quart Stock Pot
- 8-Inch Skillet
- 10-Inch Skillet
- Deep Covered Sauté Pan – This is probably one of the most versatile pots or pans in the kitchen. It can be used as a skillet or a pot, and can often take the place of two different pieces.
- Cast Iron Skillet – Cast iron very affordable, lasts generations, and is perhaps the best at cooking food evenly, but it does take a little more effort and upkeep. You can’t just throw this one in the dishwasher, so consider this purchase carefully. Make sure it matches your lifestyle!
- Dutch Oven – This is another great multi-purpose kitchen piece. It can take the place of the 6 quart stock pot listed above, it can go from the stove top to the oven, and can act very much like a slow cooker by keeping moisture in, cooking with low radiant heat, and making your food extra succulent. They can be a bit pricier, but you will get a lot of use out of it!
Tip: I like to buy pieces with glass lids, when possible, so I can see what’s happening inside the pot without removing the lid and letting steam escape. I also try to get pieces that do not have plastic on the handle, so they can go from stove to oven, if needed.
Bakeware
- Glass or Ceramic Casserole Dishes (one large, one small) – These can be used not only for casseroles, but also for roasting a variety of meat or vegetables. Extremely versatile!
- Baking Sheets (set of three) – Again, one of the most versatile pieces in my kitchen. Just about anything that goes in the oven will have a baking sheet under it.
- Muffin Tin – Good for muffins, or other small portion dishes like breakfast egg cups, mini meat loaves, and more.
- 9-inch Pie Plate (glass or ceramic)
- Pizza Pans (for pizza-holics like me. I prefer perforated pizza pans for crispy crust)
Prep Tools & Kitchen Gadgets
- Mixing Bowls (glass or stainless steel)
- Cutting Boards (I also like to use cutting mats, like these, for a quick clean surface when chopping multiple items)
- Measuring Cups and Spoons – I prefer metal to plastic
- Liquid Measuring Cup (microwave safe, 2 cup volume)
- Spoons, Spatulas, Whisks (metal or wood, preferred)
- Instant Read Thermometer (save yourself from the perils of food poisoning!)
- Colander
- Chef’s Knife – This is the workhorse in your kitchen. Invest well, if you can. If you have larger hands you’ll want a 10″, if you have smaller hands an 8″ might be a better fit.
- Bread Knife
- Paring Knives (great for small jobs)
- Cheese Graters (One of the most used items in my kitchen, good for WAY more than just cheese! Make sure to get both fine and coarse graters)
- Can Opener
- Rolling Pin
Storage and Supplies
- Parchment paper
- Aluminium foil
- Cling wrap (plastic wrap)
- Mason Jars (super multi-purpose and they last a lifetime)
- Resealable storage containers
- Kitchen Towels – Basic “bar mop” kitchen towels (if you’ve ever worked in a commercial kitchen, you know how valuable these are)
Appliances
I don’t use many appliances, but these have gotten GOOD use in my kitchen!
- Slow cooker (Doesn’t need to be fancy, 5-7 quart is a good size)
- Food processor (The exact one I use is no longer in production, but this is the next generation of it.)
- Hand Mixer – For those times when you just don’t have the energy to whisk by hand
What are your “must-have” kitchen basics? Share your knowledge and experiences in the comments below!
Ive used budgets bytes alot this website has been an essential tool since highschool
Looking forward to some good food for little money. Everyone s broke these days. Tough being retired and on fixed income. I was brought up on cooked food as I hate to eat frozen or microwave food. Yout site seemed like just the ticket. Thanks for sharing all these great recipes.
I need to lose 20 lbs but can’t follow diet plans that have preplanned foods like kale, spinach, oatmeal, salmon: just seems like all the foods are ones I don’t like. Saying that I also need help picking foods that I like that are diet worthy to lose weight. Does that make sense. I am starting to bike and walk but I don’t eat but at night and then I binge. Help!
Coffee pot, teapot, or a hot water pot, cookie jar, tongs. If you can only afford one get the longest one, and the ones coded with silicone are worth the extra money for most jobs and an immersion blender.
Rice cooker. I love rice but could never keep from either burning it or under-cooking it no matter whose instructions I followed, so I bought a low-cost one that I use at least once a week.
I have LOVED this website for years! As a vegetarian, I appreciate the massive amount of entree and side recipes that I can eat, and are made with ingredients i can easily find. Easy to follow recipes and helpful extras are everywhere on this website. Keep up the exceptional work!
I have found a pressure cooker to be a time saving kitchen essential. I can cook a whole chicken or pot roast in 30 minutes or less. To be clear, a pressure cooker is not to used as a pressure canner which is a larger and more expensive appliance.
So glad I stumbled on to your site, and am planing to cook the Mexican lime soup tomorow.
Any chance you will/ or can label recipes that are type 2 or pre diabetic friendly, and low cholesterol or options to reduce cholesterol. It seems that more and more people have one or both of these conditions and it is very labour intensive to find recipes that work when having friend over with these conditions that are budget friendly most seem to be keto based which is loaded with expensive ingredients.
Unfortunately, we don’t have the proper credentials to be labeling recipes according to specific health or medical needs, and the nutrition data that we provide is only a general estimate, so we can’t definitively say something is low cholesterol, low sodium, etc.
As a person with diabetes, I offer these suggestions for Marc. Main dish, salads, and fresh fruit. Especially look for ones that do not have potatoes or rice or pasta. Or make a big pot of soup or chili and offer plain chopped cabbage for the crunch instead of crackers, make your meals, soup and salad instead of soup and a sandwich. And use broth soups or tomato base instead of cream, base or cheese. Fresh fruit your best options are berries or apples. Learn to make chili your best friend for entertaining. Dry beans are cheap. Serve. with raw vegetables and an apple.
Just offering some additional advice for diabetics that might be a bit easier to follow and less restrictive, especially if you’re trying to accommodate for someone with diabetes. I am diabetic and will spare the long drawn out explanation, but you can absolutely eat carbs as a diabetic and you don’t need to necessarily swap for non carb options. You just have to make sure you aren’t *only* eating carbs. The best meals/snacks for a diabetic have a balance of fat, protein, fiber, and carbs. So if you make a pasta dish, pair it with a salad and a nice protein. Potatoes and rice are fine as long as there is a balance. The same is true for sugary snacks and sweets make sure you balance it out.
Thank you for your modest, common-sense recommendations. I did splurge on a Vitamix for smoothies and soups, and, as a bachelor, I find an Instant-Pot to be a great set it and forget tool.
What is the pan used for making scrambled eggs? As in the hummus egg tacos or breakfast burritos recipes. I don’t see it in this list. I finally bought the oxo pan seen in so many recipe photos and LOVE it. So I’d like to take a look at whatever pan is used for the scrambled eggs. Thanks!
The pan in the breakfast tacos recipe is a ceramic Greenpan. Honestly, I don’t like it very much so that’s why I don’t have it linked. The ceramic coating got damaged very quickly and I don’t like the way it retains heat (it almost holds heat TOO much, making things burn very quickly).
You have a dead link for the food processor
I’ve found a rice cooker to be incredibly helpful (rice is a staple in my largely gluten free household) – I know I could cook in it a pot, but I struggle with not burning it. (I also love that mine will keep the rice warm for up to 24h so I can slack off for a while on putting leftovers away.)
I’m interested in what food processor you use, but the link is broken. Will you update that, please? Thank you!
I would definitely recommend an Instant Pot or a pressure cooker. They are a life saver when in a hurry and time is of the essence. I will never boil another egg, it is soo easy and fast to make hard cooked eggs, and shells don’t ever crack! Electric pressure cookers are a God send, don’t know how I lived without one for so long!!
I would add a good pair of kitchen scissors to the prep tools list. Also a quality vegetable peeler for those of us not practiced in the art of peeling with a knife.
Yes! Scissors are essential and so is a vegetable peeler. Just a plain simple one they stay sharp longer.
I’m convinced. At 78, I need to learn how to cook and eat, having not done so during my workaholic days. Great site and I will spend a lot of time with you
Hi Beth, what is the white baking pan with the black rim you use?
Hi Charlotte! Thanks for asking, I need to add that to this page! You can find all the white enamelware that I use linked on my shop page. :)
What is the brand of your cooktop you use in your videos? Do you recommend it? I’m looking for one.
Unfortunately, I don’t recall the brand (I don’t have it at home with me right now), but it was just something cheap that I got off Amazon. I wouldn’t recommend it anyway. It’s pretty terrible. Haha! I just ordered a new one this week, so we’ll see how that does…
Having married into an Asian-American family forty-odd years ago, I find that a rice cooker is one of my “must haves”. Just add rice and water, push the button and forget it. Rice is done perfectly and stays warm while I’m preparing the rest of the meal.
I love you list! but I have somethings to add. I love my stand mixer, because I can use it for so many things, and I can do other things while it’s going, unlike with beaters. We have both a food processor and a blender, but I use my blender so much more, I don’t think I’d buy both, in the future. I use my pressure cooker to save on time and as a regular stock pot.
Also, some other tools I find very useful: a citrus juicer, pastry blender, cookie scoop (for cookies to meatballs to twiced-baked-potatoes), metal tongs, and a shifter/sieve.
What is the white baking pan you use in the title graphic of this article? I see you use it in other recipes as well. Would you recommend these over the standard metal baking sheets? Thank you!
It’s from Rove + Swig!
If you’re looking for me I’ll be over here in the corner with Beth Moncel and Alton Brown. I may be the one furthest in the corner. *grin* For me there is a clear distinction between a tool and a gadget.
Mac & cheese in the plan and no grater to hand? Hand me that knife and get out of the way.
I’m not a luddite. I consider my iPad streaming Netflix an important kitchen tool. I just don’t want to spend a lot of money on things that make clutter, take extra cleaning, and aren’t really better than investing that time and money on skills.
Herewith my thoughts on Beth’s excellent article.
Pots & Pans
Cooking for one or two I would have a 1, 2, and 3 or 4 qt pot. Cooking for four regularly I’d get one bigger as well. I’m a huge fan of big skillets, even when cooking for small numbers. Our two most used are 12″ and 16″ skillets. If you’re making an 8×8 of mac & cheese you’ll be glad of the space from a 12″+ skillet.
Big pressure cookers are also good as big stock pots. We have a 5l pressure cooker and a 16qt pressure canner. Those are our stock pots.
Bakeware
I’d add sized-to-fit cooling racks to the baking sheets. You won’t be sorry. Keep parchment paper in stock.
Prep Tools
I don’t often disagree with Beth. I like a really big hardwood cutting board. Really big. My main one is 2’x3′. Mise en place becomes piles on the board instead of lots of little bowls to be cleaned.
The only thing I use a paring knife for is making tomato roses. I even make olive bunnies with a chef’s knife. Missing from the list is a peeler. If I didn’t have a peeler I’d use a paring knife more often.
Add a microplane under the cheese grater category and a mandoline to the knife category.
For can openers the newer side-cutters are wonderful.
I have a couple of rolling pins but when pressed (throwing together momos in someone else’s kitchen) an empty wine bottle will do. Hint: box-o-wine is not your friend here.
Storage
Mason/Ball jars are indeed wonderful. You have to keep buying them because you give food to others as gifts and they don’t give the jars back.
Appliances
Manual slow cookers are the best. IP is a cult. Step away from the Kool-Aid.
We have a hand mixer. I don’t remember when we last used it. I’m not sure where it is. We have a stand mixer we use a handful of times each year. Glad we have it. Not sure I’d buy one.
Missing from the list is a stick blender. It may be why we don’t use our hand mixer often. Often used instead of a food processor. Fast, easy, and a doddle to clean.
Missing from the lists: a knife hone, a tri-stone, a vacuum sealer.
Hard to beat the social magnet of an outdoor grill. If you have electric cooking a butane catering burner will prevent eating cold beans from a can during power outages.
The knife sharpener is key! I used to get out the food processor and chopper for everything until recently, when I read this old BB post: https://www.budgetbytes.com/how-to-slice-dice-and-mince I never considered blunt knives. I just thought my knife skills sucked 🤦🏾♀️ . It’s been life changing.
My husband bought a strawberry huller. Seriously, dude? It doesn’t get a lot of everyday use but I’m here to tell you when it’s strawberry season it’s my favorite thing in the drawer. Second only to my tiny whisk, recommended by some TV chef. And if you bake, you definitely need a stand mixer.
What do you think about the Instant Pot? All the rage, as you must know, and I’m wondering if I can use that and get rid of a slow cooker and a rice cooker.
After using an Instant Pot for a little while, I think my final thoughts are that it’s a luxury piece of equipment. It does a few things well, but I wouldn’t recommend using it for all of your cooking. The few things that it can do well you can also do with a slow cooker or rice cooker, but at a fraction of the price. So unless you’re willing to pay the high price tag to make those few tasks faster (cooking beans from dry, or “slow cooking” meat), I don’t think there’s much of an advantage to it. I think the stove top does a better job in about the same amount of time for most other types of recipes (because you always have to account for the time it takes for the IP to come up to pressure and then release again).
I love mine for making my own chicken stock and yogurt. I bought it when my slow cooker broke and I don’t regret it. It also has an actual low setting in slow cooker mode. My old slow cooker burned things on the low setting all the time.
What are the white baking pans with the black rim in the photo on this page? I’ve seen you make some of your sheet pan meals on these pans, and I love the look of them!
Hi Erica! Beth uses Rove and Swig enamelware
1. High speed blender (for smoothies, soups, and dressings)
1a. Immersion blender for when I’m too lazy to use the blender for soups
2. Instant pot. I have three pressure cookers, but this one gets the most use. We both work full time and we’ve got 2 kids at 2 different schools.
I am concerned about using the soft plastics that are contaminating our planet. I am not even sure if it is only the soft kind. I am moving towards more foil products and glass for storage and also paper bags (lunch bags) . It can be done. Starting somewhere to help clean up our planet is something that should be on everyone’s list.
Hola Beth: I’m learning to be a minimalist in the kitchen and I’ve been going through my kitchen drawers and 8′ tall pantry. I’ve taken all non-micro and -non-dishwasher safe bowls, plates, etc. out and now I can see just how much more useful (and safe for m/w and d/w) I have, so I’m using those items more often. Cuidate, CL
That’s fantastic! Great work!
Thanks for mentioning that thickness needs to be prioritized when buying pots and pans because thick metal provides the benefit of more even cooking. My daughter will be moving out next month, and I want to help her stock up her new place by buying some galvanized metal kitchenware for her. I want to say thanks for sharing this article because now I can feel more informed and confident as I start shopping for kitchen equipment!
You’re so welcome! And best of luck to your daughter!
I held out on an Instant pot, but finally bought one last Christmas during the sales. I was able to get rid of my huge crock pot and a rice cooker!
I absolutely love it. I make beans in 45 minutes! I used to have to plan a day before and the bean are a great way to stretch a meal. Rice is 4 minutes!
I find having a trivet handy for cooling pies and quiche a useful. Thanks for all of the tips!
As a dedicated contrarian I fully expected a long list of items to take issue with. Didn’t happen.
Some thoughts however. I have a paring knife – I haven’t used it since about 2004. I use a Chef’s knife for nearly everything. Bread knife. Filet knife. My wife on the other hand uses a paring knife a lot. I think it’s about knife skills and keeping knives really sharp. A bench scraper (also called a dough knife). Definitely a kitchen scale. The listed can opener should be a side cut type – faster, easier, and safer. I would (and do) have a stick blender and a mandolin instead of a food processor and hand mixer. Anything the stick blender can’t do I use a spoon for.
Thanks for making such a great, concise list. A few items that I use almost daily are a slotted spoon, wire whisk, and ‘fish’ spatula. I also rely on an electric hand mixer quite often.
metal scraper with wooden handle. in a pinch it can also crush nuts for recipes or slice off extra butter.
A good garlic press is essential in my kitchen.
My kitchen shears are invaluable to me!
I have an inexpensive rice cooker (under $25 Canadian) which has served me well for nearly 10 years. I don’t know what I did without it. It’s so easy to use, and no need to occupy a burner on the stove, “watch” the rice to avoid boil-overs or pot going dry, etc. We eat rice quite often, and it’s simple to start the rice first (measure, rinse well, dump in rice cooker, add enough water). By the time it’s done–20 minutes or so for two cups of jasmine rice–I can have dinner ready to go with it.
Egg slicer. Gotta have it.
I’ve gotten a surprising amount of use from an electric griddle. Bought it on impulse from Target in 2006 for about $25. Now I couldn’t tell you how many pounds of bacon I’ve cooked on it, then how many eggs I’ve fried in the bacon grease.
Also I make pancakes on it, and grill cheese sandwiches on it.
I love your list and totally agree we don’t need a lot but sometimes I run into an item I really, really like – you don’t have the tools listed but one thing I purchased recently and can’t figure out why I didn’t buy it sooner is a fish turner. It is the best tool I have ever bought for turning eggs, cookies off the sheet and anything, actually. I got rid of all my old turners and this is the only one I own now. I would also add a nice variety of good quality wooden spoons and maybe one silicone scraper. You are spot-on with the no plastic! Love your site – I also have cut down on all the newsletters I get but yours is a keeper!!!
This is a great list. I’m a minimalist and have been for years. I’m not a fan of one use small appliances and kitchen utensils. I live in a small space so storage is at a premium.
I do have room in my kitchen for more equipment, so have a few more things I consider essential. In addition to the 3 appliances you mention, I love my stick blender, toaster, and little waffle maker (DH LOVES waffles). I also acquired a bullet blender 2 years ago when DH got braces and smoothies entered our lives; he continues to consume 3-4 per week. So that’s 4 more appliances.
I have a standard pressure cooker which I continue to use once or twice a month–it can also stand in for a 6 qt stockpot, and with it, I’ve no need for an Instant Pot. I really do need 2 2 qt pans for most standard dinners, ie one for rice or potatoes and one for veggies or sauce–I really couldn’t prepare a full meal with only 1 sauce pan. A 1 qt pan is fairly worthless since it is smaller than any burner it sits on, but I have a 3 qt pan that is useful when I need a 3rd pan, poach eggs, make a small batch of soup, or mash potatoes for more than 4 people.
Most used, after a 2 qt sauce pan, is my 8″ skillet, with a 12″ one used 4-5 times a week–and a 10″ iron skillet. I have a teakettle, although I could certainly boil water in a sauce pan instead.
For baking, coffee mugs can stand in for custard cups and ramekins, but I’ve a few baking pans–they stack and take little space. The 8″ and 9″ square pans are infinitely useful, a 9×13″ pan, couple of round cake pans, a bundt pan (used only a couple of times a year), and loaf pans in various sizes in addition to sheet pans and muffin tins. For those who don’t bake, sheet pans are sufficient and casserole dishes cover some of the same purposes. I picked up small baking pans from the dollar store for practically nothing to stock our bare bones RV, and since selling it, passed them along to my grandson who just moved into his 1st apartment. Those dollar store prices for oven pans are cheaper than throw-away aluminum from the supermarket or box stores, so can be considered disposable if you take food to an event.
My go-to appliance is a gas stove, of which I do not have. I hate my electric stovetop. It doesn’t cook evenly so when I cook, I have to be at the stove at all times to move the pan around so things cook evenly.
By the way, Me and my family LOVE your website and the recipes. Your website has helped me save so much money and time at the grocery store and my family loves the recipes. We have made alot of slow-cooker meals and the pasta dishes so far, and everything has been a hit. I am going to start with the breakfast meal preps so we can all have a quick and healthy breakfast in the morning, especially for my 13 year old, when school is back in after the Christmas break. I am so glad I found this website. Thank you11
Electric water kettle. I’m a tea addict, so I have a kettle that can be set to different temperatures according to the kind of tea I wish to drink. I also use the kettle for preboiling water for pasta or any kind of hot water that needs to go into the pot with rice or potatoes or vegetables. I rarely drink coffee, but when I do, it’s the pour-over kind. The kettle saves some energy, I believe. I get a lot of use out of my kettle :D
Mortar & pestal are integral to my kitchen as I cook with fresh ground spices. I grow some but even those I buy, I prefer to hand grind (except fenugreek). I prefer my ceramic 3” bowl with ceramic rough grained pestal. Bought at Bed, Bath & Beyond in their white ceramic area many years ago & still going strong. If I have to grind large amounts I can use my coffee grinder but teally prefer the m&p.
I LOVE my immersion blender. I avoided making puréed soups for years after a miserable experience putting batches of hot soup through a regular blender. I After getting an immersion blender, I now make puréed soups all the time. I can blend up the soup in the pot on the stove in about a minute, and the immersion blender rinses clean in seconds. Some of my favorite soups to make are tomato and carrot ginger.
Great list. I would replace the slow cooker with an Instant Pot because it doubles as a slow cooker and a pressure cooker. It also eliminates the need for a sauté pan to brown meat before slow or pressure cooking and makes a great soup pot as well. It will also work for people who love their rice cookers. I would also add a colander.
Thanks for the tip! Do you have a brand name you’d recommend?
Egg slicer also used for strawberries, mushrooms, and tomatoes.
Loaf pans, depending on the size of your crowd. Helpful for anything from bread, to small cakes, to meat-made-into-loaves, a good deep dish for dredging things without making a tremendous mess, etc. My loaf pans get used multiple times a week. I have both glass and metal ones.
I also generally despise single-use kitchen utensils, but I have to say I love my rice cooker. We eat lots of rice and it takes the guesswork out for me.
Also, I almost peed my pants reading the Q&A and reviews on the banana slicer. That made my morning. Thanks!
1) 9 X 12 glass baking pan with storage lid. Great for cakes (much easier than layer cakes), brownies, bars, fruit crumble, lasagna, shepherds pie, tortilla pie. There was a cookbook a few years ago dedicated to cooking using a 9X12 pan. Like glass because it goes in the dishwasher & hand washes well. 2) ladle for soups, stews, pancakes, waffles & making jelly/jam 3) ice cream/cookie dough scoop (one with the lever) – use mine mostly for cookies. I go on a cookie making binge & freeze a variety of pre-formed cookie dough so it just needs to be baked. Can also use for meat or veggie balls. 4) Italian style round metal ladle strainer for lifting pasta out of boiling water. Also works good for vegetables & for lifting food out of deep frying. Thanks for a helpful and informative site.
I think the list is good, but I would add a vegetable peeler. It can be used for making thin chocolate curls or citrus peels, carrot curls, etc. as well as peeling veggies.
Oh nice one! That is definitely a must in my kitchen as well!
Everyone knows good knives are a must for any cook. But many cooks also use dull knives, unaware that a low-cost sharpening stone is easy to use. Yes, there are electric knife sharpeners, but why deal with another appliance when a small stone does the job better?
Good stones can be had for little money at hardware stores, big box stores etc. Check the sporting goods/hunting section, get the stone you like the best and sharpen away! Your knives will love you!!
One of my essentials is my pizza stone! I use it for tons of things I would use a baking sheet for (including pizza and fresh bread) and I can just keep it in my oven which saves space!
It’s not really a “must-have“, but rather a “must not have”
I have eliminated pans with a nonstick surface. We have a parrot and The chemicals released when those pans get too hot could kill him.
With little ones i feel a pizza cutter is a huge time saver when the meal is done and ready to eat! We use it to cut up food on their plates in record time! So our food is still hot when we sit down to eat. Eg. Pancakes, meat, vegetables, sandwiches…
That is the most amazing idea I have ever heard of. How have I never considered that?
This is a great list, and looks like my kitchen! I’m tempted to add “silicone spatula” to the gadget list, because often times when I’m scraping a batter or sauce out with a spoon I wish I had one. But then I end up doing a decent job with that darn spoon and as a result never actually replace that spatula!
Cooling rack doubles for pizza pan….. extra crispy pizza and extra cabinet space…..win win. I even use it for fresh dough, just stretch over the rack (similar to a fitted sheet.)and the dough keeps it shape while adding toppings.
Genius!
I’m going to second this. A cooling rack on top of a baking sheet is my go-to stand-in for a broiler pan in many instances. Good for stuff that gets soggy when baking without being elevated.
One of my favorite appliances is the microwave. I use it for reheating left overs, like everyone else. But it’s also very handy for cooking stuff that can be difficult and/or messy on the stove. For example, yesterday I heated up a honey/peanut butter mixture for oat bars. A big Pyrex bowl or large measuring cup is the perfect container to heat and mix the super sticky mixture. No muss, no fuss!
Microwaves have become affordable, even a big one isn’t too expensive. They last for years, are easy to clean and use less energy than the stove – and they don’t heat up the kitchen!
When I had toddlers I had to survive a year n a half without a stove. Toaster ovens are great for heating n baking. Get pans that fit it. And use the top. It gets hot too. I would out covered sauce pans on top. While the casserole cooked, I got the veggies ready. The second thing was n electric skillet with deepish sides. Can use to roast, fry, heat soups etc. , bake. And using small glass pans cook several things at once. Variable heat meant I could even make it double as the base like a crock pot.
It’s a tad bit indulgent, but after I bought my garlic press I have NEVER looked back. Chopping garlic was one of my least favorite kitchen chores so it has been a good (and cheap!) investment. 😂
And as a tip for stocking your kitchen on the cheap, I’ve had a lot of luck finding casserole dishes at Goodwill, and sometimes even those “last-forever” pieces like cast iron or enamel coated cast iron.
You’re right! I was at Goodwill one day and a brand new Staub “pumpkin” 5-quart cast iron pot was on the shelf, with the original stickers still on it. I got it for $15, and I had seen it in high-end kitchen stores for $375. I also got a Lagostina 8″ chef’s knife for $3. It’s the sharpest knife I’ve used.
Where did you get your clear meal prep containers? I LOVE them! I’ve tried plastic ones, but they’ve always been super flimsy.
I’ve gotten them all from Amazon. :) Here is the link for the divided glass containers, the single compartment deep glass containers, and the shallow wide glass containers.
If you make homemade bread or pizza doughs and don’t have a stand mixer, I found Amazon sells a Danish dough whisk, it works great for big heavy doughs. Easy to clean too.
Thank you. I really like your blog. I use leftover rice in. A breakfast rice custard or pudding topped with wheat germ, crispy cereal, granola, or fruit.
Also, when my kids were younger & hungrier, I used 2 crockpots at a time, one for the meal & one for dessert. It is still my favorite fast simple tool.
Thanks again.
Baesz
My basics? Spices of all sorts, standing cooking racks, loaf pans.
COOLING RACKS, not COOKING racks!!
I really like you website and I have tried several of your recipes. I recently was gifted a cast iron skillet but I’m afraid to use it and mess it up. Do you have a video or know of a good tutorial explaining how to use and care for an iron skillet? I would greatly appreciate it.
Thanks!
Jacob
Unfortunately I don’t! My skillet came “pre-seasoned” so I haven’t done much to it. I just make sure to not use soap (when possible) and always rub it down with oil after it’s dry.
Before I started cooking with my cast iron skillets, I used Food52 to do a little research. They have some good video tutorials:
https://food52.com/blog/search?q=cast+iron+
Awesome, thanks for sharing that!
Jacob, try just typing “care for cast iron pans” into any search bar. There are also several videos available out there. Biggest thing to remember is to always make sure they are dry. Never soak in the water. or dishwasher. Store top down or hang, not on the bottom, as they collect moisture, and will rust in damp areas. And always keep oiled. And some of the lesser cost cast iron, is coated with something that chips off. Do be aware, look close at it.
Regarding can openers – this is my all-time favorite one: http://www.amazon.com/Good-Cook-Classic-Safe-Opener/dp/B000AX13US?ie=UTF8&colid=34PBLIULNP5SZ&coliid=I1I8G2C9OETOKQ&ref_=hit_wr_dt_vr_md_pt
This style of can opener makes it easy to just replace the lid on the can so that you don’t have mess with saran wrap, aluminum foil, or moving any leftover contents into a tupperware container.
This may seem way too minor to mention, but a batch (at least 3 or 4) of silicone scrapers/spatulas is an essential way to keep things on budget, in so many ways.
First, if you carefully measure your ingredients but then leave a large amount in the measuring cup, you may wonder why your recipe isn’t really matching the results you expected.
In a similar way, sometimes there is enough batter left in the bowl without a spatula’s help to make another couple of cookies or even an entire cupcake. Sometimes the amount you “rescue” with a spatula may seem small, but it still adds up, especially if you are working with more expensive ingredients.
And there is another more invisible saving from cleaning out bowls and pans fully: plumbing costs. If you are accustomed to just rinsing all that food down the drain (or worse, letting the dishwasher wash it away), don’t be surprised if you are faced with clogged drains and/or inefficient dishwashers. I have been cooking, a lot, for decades and have yet to have a clogged sink and my trusty dishwasher has not had any problems for almost 20 years.
So stock up on a few silicone scrapers, of different shapes and stiffness, and discover how much help they can be for the budget-minded cook.
What lid do you use for your cast iron skillet?
I actually rarely use it for recipes that require lids. If I needed to, though, I think I’d just test all my other lids to see if one was close enough to fit.
I use an old pizza pan as a lid for my largest cast iron skillet and found some odd covers at a thrift shop that work for my other sizes–I currently have FIVE different sizes of these wonderful skillets since I use them for all kinds of recipes. I would avoid buying any kind of cast iron cover, as with a cast iron Dutch oven I once owned. These add so much weight to the already heavy pans that they are unwieldy for most of us.
Beth, I love your cheese grater! What brand is it? Do you remember where you got it? I’m not a big fan of the box graters.
I don’t remember, unfortunately. :( I probably just picked it up at Target or the grocery store on a whim.
One thing I recommend if you’re just getting into stocking your kitchen is trying to find a restaurant supply store that’s open to the public. Nine times out of ten you will be able to find what you’re looking for at a fraction of the price or it’ll be durable enough that it’ll last you a lifetime. Granted they probably won’t be as nice to look at as some of the cookware in a store but by god they’ll last.
Same thing with disposables like plastic wrap, aluminum foil and parchment paper. I picked up a box of 1000 half sheet pan sheets for about $30 and i haven’t even gone through a 1/5 of them a year and a half later.
Awesome! I also keep generic plastic spray bottles around from the hardware store in case I need to make something like a bleach-water counter top cleaner when prepping poultry, as well as kitchen brushes that hold dish soap in their handles.
Instead of a wok, I used a 16 inch stainless steel pan. The idea of a wok is that you’re supposed to be push food off to the side, while you’re cooking other items. This huge pan works much better. I bought this new so it was rather expensive. Then I found out that I had to buy a lid separately. Still, I use this more than any other pan when I’m making a ‘throw everything together’ meal.
When you’re first buying supplies for your kitchen, the best place to get them is thrift stores. The basics, bowls, pots, pans, cutting board, even flat ware and good dinner dishes can be found for incredible prices at thrift stores.
I occasionally drive to a very expensive suburb who has a Salvation Army there. Their donations come from the people living in the area. I found beautiful dinnerware, slow cooker, toaster ovens for incredible prices.
This list is good but incomplete. One kitchen item I would not want to be without is a carbon steel wok. It can do much more than stir fry. It is easily the most versatile pan in my kitchen. I have both flat bottom and traditional round bottom woks and I am ready to give away my flat bottom wok. The only advantage with a flat bottom is you can use it directly on an electric or flat top burner. The round bottom wok is easier to ude in every other cooking situation. Because I cook on gas or outdoors over a wood fire the round bottom wok works better for me.
The cutting board link seems to be fried, try adding an “h” to its beginning!
Thank you!! :)
*blushes*
You don’t have to! I practically live off your recipes at this point, I should be writing “thanks” on all pages!
I’m a big slow cooker guy. While some consider them to be tertiary cooking tools, they are my go to. When I have to work all day, I want to be able to set it and forget it and know that my next meal and lunch for the next few days will be ready when I get home.
I agree Jared – you’re so right – I’ve had my share of cooking and cleaning up every night with a family – my girls are grown now and its just me. I use the weekends to make large batches of whatever recipe I like in the crockpot, freeze part of it in small portions. Just an hour or so each weekend of work for a whole week or more of food. After a month or so, my freezer is stocked – cheap and healthy. I just zap in the microwave when I get home each evening.
In addition to your list, I could not live without my stock pot, immersion blender, and my turkey roaster. I love your blob so much, I am in Canada so the prices of things are way off, but the recipes are amazing, As I am typing this I have a batch of the vegetable egg rolls in the fridge for dinner tomorrow night :)
The one thing I have in my kitchen that has saved me a ton of time and money is my Foodsaver. I buy meats on sale and don’t have to worry about using them up before they’re freezer burned. I package up leftovers with it. Many of which can be heated up in the bag in boiling water.
Also, when I went to Europe for 3 months I used them to pack 3 months worth of yarn in my luggage without having to pay the fees for extra checked baggage.
I totally agree! I couldn’t live without my Foodsaver!
I have that on my list – especially after I move to a little bigger place. Any tips or suggestions would be welcome.
I’m seeing a lot of the ceramic non-stick cookware lately. Is that any better than the traditional (Teflon?) non-stick? Pricing seems pretty comparable…
Colander. An inexpensive plastic one is fine — I buy mine at the dollar store — but indispensable for draining pasta, washing berries, and storing fruit if you don’t own a fruit bowl :-).
I think that more than anything else, the most useful kitchen tool I have is a mobile baker’s table. I live in a one bedroom apartment and kitchen space is at a premium. I didn’t even have room to roll out dough or shape a bread loaf until I got the baker’s table.
They’re a hefty investment new, but they’re always on sale on Craigslist. The key is to get one with a work surface that is high enough to be comfortable. Too many I’ve seen have really low work surfaces.
Love the mason jars.
Recently I’ve been preparing salad ingredients in both quart and pint jars
Each jar holds a different veggie.
I dice up roma tomatoes, red onions, cucumbers, etc. and then I have NO excuse for not making a salad for lunch because a sandwich would be so easy to grab.
I love this blog! This blog is the primary reason I’ve been cooking more at home and have loved everything we’ve tried so far. I’ve been adding to my cooking supplies and replacing some things that have worn out over time. My budget hasn’t exactly increased for kitchen goodies but I’ve found some great deals that hopefully can help others.
When my trusty stainless steel pans finally bit the dust (plastic handles on pans is a terrible idea), I skipped the consumer-grade stuff entirely and got things I could use and abuse and not feel bad about.
http://www.foodservicewarehouse.com/vollrath/3822/p361412.aspx
This is a very basic set but has everything to get someone started. We added an 11″ frying pan, 6qt saute pan (super handy for dishes with lots of liquid or veggies that need to be stirred since it’s got tall sides), and an 11″ lid to fit both but those pieces and any others could be added to the basic set as needed. This set it HEAVY DUTY. No, it’s nothing special to look at but they’re very durable, very well-made, and seriously heavy duty. The thick, heavy, clad bottom is AMAZING for cooking and distributing heat, unlike what my old thin pans were doing before.
For cutting boards, if you have an Ikea nearby, these are perfect! http://www.ikea.com/us/en/catalog/products/50153123/ They’re a lot thicker than the flimsy plastic ones you see often and they’re cheap to boot.
Others have mentioned a kitchen scale and I can’t recommend it enough! It’s one of those stupid things you don’t really think you need but once you have, you use it for EVERYTHING. A lot of the recipes on here and elsewhere call of so many oz of pasta or cheese… just place whatever you need on the scale, zero it out, and add until negative however many ounces you need. No extra dishes to dirty and it’s quick! These can be picked up for $10-$15 so there’s no reason not to get this. You will be amazed at how much you end up using it.
GREAT list! Thank you for putting this together, Beth!
To your excellent suggestions I would add:
mandoline slicer A lot of recipes need even slices of veg or fruit, or sticks, or ‘pixie sticks’. Tedious and difficult to do with a knife, this makes it quick and easy. Mine cost about 15USD and has lasted years, though you can spend a bit less or a lot more.
kevlar glove Better than the ‘hand guard’ which comes with the mandoline, at least mine, and gives you a good grip when deboning chicken & other kitchen ops. About 8USD, dishwasher-safe. That’s a lot cheaper than a mere 4 stitches in the emergency room, plus the nurses don’t snigger. According to unconfirmed rumor.
oven thermometer More than likely your oven thermostat is way off, and temperature is critical esp low-temp cooking & baking. <10USD.
Kevlar gloves are a must. I have a really nasty scar on my wrist from a paring knife accident while deboning a chicken. 15 stitches and I got to enjoy an endless parade of people who refused to believe I just got stupid in the kitchen. Definitely get the gloves.
Additionally, I’d suggest a second work bowl for the food processor. I got a second one and I’m shocked that I somehow managed with just one.
The two big things I use that are not on the list are a KitchenAid mixer, and a digital scale that reads metric. The scale has vastly improved the quality of my baked goods by making sure I use the correct amount of flour and sugar (I used to over-add flour because it would compact in the measuring cup!)
Oxo makes a good scale: http://www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1402870006&sr=8-1&keywords=oxo+digital+scale
Blender!! We have an immersion blender that is perfect for small quantities (it’s used mostly for salad dressing), and then a big blender for smoothies, soup, sauce, etc. We’re upgrading to a Vitamix at some point this summer, and I’m looking forward to it immensely!!
Others: citrus juicer, rasp, silicone baking mats, fine mesh seive to strain flour, sauce or soup, a canning funnel (fits in the narrow or wide mouth mason jars, I use it constantly since I store anything remotely liquidy in jars)… We use a mandolin quite a bit!
We have lots of kitchen gear, since my wife used to be a chef. Buying good quality pieces is TOTALLY worth it!! We’re slowly adding in more pieces (mostly really heavy duty small kitchen appliances, the last one up now is our blender, most likely replace with a Vitamix since it gets daily use).
I much prefer a micoplane/rasp over a garlic press. My garlic is grated on it directly into the pot in about 5 seconds. It’s also used for ginger, nutmeg, Parmesan, zesting lemons and limes plus much more. It saves me tons of time!
Thanks! So you peel the garlic and grate it from this? genius.
The microplane/zester was recommended to me for garlic, however garlic is so small i found i was coming close to sheering off my skin within a few swipes of the clove… i’ve gone back to a press and find it easier… but that’s just me.
I like the microplane too for all the reasons you list. I use mine A LOT!
Awesome! I love this one alot!
Electric Steamer/Rice Cooker – for me its a summer essential instead of having to turn the oven on or waiting for the charcoal to heat up.
Also my electric water kettle. Just had to replace my first one after 10yrs of use.
I guess they would be go in the extras category, but I also think the steamer helps me to eat a bit healthier. I can put a piece of seasoned salmon in while I get ready for work & my lunch is healthy & ready to go with very little prep & time wasted.
I agree – I use my rice cooker for so many things – boiling pasta, oatmeal, almost anything you can prepare in a pan. It saves so much electricity and keeps things cool too.
This is a great list Beth! I would also add a mixer to the extras list. I love my Kitchenaid mixer and even bought the meat grinder that goes with it. This is a pretty pricey item but there are some more affordable mixers too. Thanks for all you do!
I LOVE my Dutch ovens and can’t do without them for soups, stews and curries. I’m also obsessed with my grill pan and pizza stone!
I agree that a pizza stone is more versatile than a pan. You can also make scones or biscuits directly on the stone and they turn out wonderful.
You can also make bread in the dutch oven if it’s big enough.
I would add a cast iron high-sided frying pan/skillet. I Make cakes in mine :)
If someone wants to spend money on you ask for an All-American Pressure Canner, minimum 6 quart-jar size. It will last for the rest of your life and it can be used to cook food, pressure-can and hot-water can.
Instead of pizza pan, I recommend a pizza stone. I’m also a fan of stone for any other bakeware. The key is to preheat oven with your stone in it or it will crack from a sudden temperature change. Also do not wash stone with soap. Scrape and hot water.
I’d add a pot holder/oven glove to the list! It’s sort of silly because it’s so basic, and you can get around buying them if you have dedicated kitchen towels. I find them to be cleaner/easier than towels, though.
Something I’ve enjoyed using when cooking with others’ cookware is a mesh strainer. They’re great for rinsing rice, for example. I’ve generally been able to find creative ways to get around not having one, but it’s definitely on my to-buy-eventually list.
This is a great list although I would add a pizza stone (and then there’s no need for pizza pans anymore!).
Yes!!!! I have been looking for a list like this….there are so many options out there for cooking supplies I get overwhelmed. This is much easier I can just get everything I need of your list!
This list is perfect! I’m finally finished with school and will move out on my own in the next few months. Great timing, Beth!
What a great post!
Silicone spatulas are my must have. They can withstand lots of heat, are very nice to non-stick pans, and are a breeze to clean.
Kitchen shears and a garlic press are also big items in my kitchen. I have carpel tunnel and am developing arthritis in my fingers so they make my life much easier.
I use my pressure cooker a lot, because as a brazilian I cook beans very often and its so much faster in a pressure cooker.
By the way, the easiest way I know to shred chicken is to cook chicken breast for around 20 min in a pressure pot with some water, drain the broth, leave the chicken in the pot, close it and shake it like a polaroid picture for around 5 – 10 seconds. When you open the pot, it is all shredded!!! Check youtube for some videos. Its awesome! :)
Ha! That is awesome!! :)
This is brilliant! Shredding chicken in not a favorite task of mine (usually because I want to get it done and the chicken is too hot!
I would be lost without my CrockPot; I’d personally add it to the “must have” list! I have a 5 quart, and one of those small 1 quart ones (it looks like a baby CrockPot!); I use both frequently.
Another thing I use a ton and LOVE is the SlapChop; yes, it is an infomercial thing. Mine is a Pampered Chef one, and I use that thing for so many things! I line all the veggies I want to chop up on the cutting board, set that thing over them, and just SlapChop my way down the line. It’s small, so if you have a tiny kitchen it won’t take up much space. (http://www.amazon.com/The-Pampered-Chef-Cutting-Chopper/dp/B000GU49HY/ref=sr_1_1?ie=UTF8&qid=1400946355&sr=8-1&keywords=pampered+chef+slap+chop)
I did not spend nearly $40 for mine, my mom found it at a yard sale for $3. Score!
The most used items in my kitchen are my chef’s knife, my garlic press, and my citrus juicer. I also have a couple of silicone baking mats that I really like, I generally use those instead of parchment paper.
May I suggest an immersion blender, particularly for small kitchens/small budgets. It chops, purees and whips almost everything in any container/pot. I didn’t know I need one until I got it, but now I wouldn’t want to miss it.
I love my West Bend Versatility slow cooker, because it’s not just a slow cooker! In addition to regular slow-cooking, it can also be used on the stovetop and in the oven. Great for both your slow cooker AND wonderpot recipes! A bit pricey, but totally worth it. http://www.amazon.com/West-Bend-84866-Versatility-Stainless/dp/B000BKY7K8/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1400889970&sr=1-1&keywords=west+bend+versatility+slow+cooker
Oh wow! That’s really cool. AND it can be used as a griddle! That’s like all of your kitchen needs in one.
To go with the Mason jars, I recommend the plastic storage caps: http://www.amazon.com/gp/product/B0000BYC4B
The canning lids and rings are meant for canning, not for repeated use as caps – especially the lids. The plastic caps are one piece, dishwasher safe, and are much easier to use for dry storage in the pantry (beans, lentils, nuts, etc.) and for refrigeration (homemade salad dressing or mayonnaise, leftovers, refrigerator oatmeal, salad shakers, etc.).
Very cool! Thanks for sharing that. I didn’t know they made these.
I would add a cutting board. My favorite is 11″ x 14″ and thick plastic. Fits into the dishwasher (not on your list, lol).
Dang, I wish I had this list for my registry before our wedding! I’m definitely lacking in the knife department.
These are great! I don’t have any sort of blender or food processor, nor do I have an electric grill, but those are things I’ve been eyeing for a long time–maybe I should take the plunge.
I think I’d add a salad spinner. And a dry erase marker to label all those jars, bags and other containers!
I label all my containers with permanent marker and then just wipe it off with metho when I’m done. I used to use dry erase markers but then I’d accidentally wipe it off!
The thing I use 1-3 or 4 times a day is my VitaMix – now, I KNOW that it is spendy and not on a starter list, BUT – I was going through a regular blender every year and I’ve now had the VitaMix for almost 8 so it was absolutely worth the outlay for me. That said, I did get a Magic Bullet type set up for my RV and it does fine for small quantities, even smoothies. Still, if the VMix croaked tomorrow, I would be ordering another.
Immersion blender, garlic press, citruis juicer (I use and old fashioned one like the old milk glass ones by grandmother had). I have the basic Cuisinart food processor, but again…for the RV I bought one of the small chopper/grinder (Cuisinart) and it is great.
I have some basic Faberware that I’ve had forever, but mostly use cast iron skillet and dutch oven. Lodge cast iron is very inexpensive. I use it on my glass top regardless of the instructions.
I think one key starting out is to have what you need to make the things in your own personal rotation. As you add to your cooking/baking repertoire, you can add items as you are able. I am also not a fan of specialty items, i.e. one trick pony stuff. I like keeping it simple even though I cook/bake a wide variety of things.
Great List, Beth – absolutely covered the basics and then some!
Hi Beth!! Great post and very helpful!!! First time stopping by your blog and I love your posts, pictures and how you break down the recipe costs!! These are some great tips in this post! I think I even need a few of these items myself.
Thanks!
AJ
I’ve never used a food processor but I use my stick blender every second day. It’s great for blending things right in the container they are being cooked in.
Would love to hear what you use your stick blender for; I have one that gets used on occasion & I’d like to use it for more than smoothing up soups. Thanks!
I use mine for soups the most, but I don’t have electric beaters or anything so I use it for puddings and sometimes for cake mixes, I use it for my marinara (my nonna taught me that trick), my picky brother’s bolognaise. Mine comes with a bowl thing that the motor attaches to and i use it for making hommus, chopping things (although it doesn’t do a good job), sometimes salad dressings and so much more. I don’t use it as much as I used to, but it still gets a lot of use.
I use my stick blender constantly, especially as I’m a single cook and I want small amounts of things with easy clean-up. I use it for soups, dressing, sauces, refried beans, mashed potatoes, pureeing fruit for sorbet, making smoothies right in the cup, etc. I almost never haul out my big blender – only when I need to crush ice.
I would just like to offer a tip for people with glass stove tops. I just got a new one and was reading the manual and it seems the only material that is highly recommended to use on the glass top is stainless steel. Thankfully for me, I had already started a stainless steel collection. But keep in mind the material of your pots and pans and the material of your cook top too before making any big purchases.
Don’t believe everything you read! I have a glass top stove and I use my cast iron skillet and Dutch ovens all the time. You just have to remember not to drag them across the surface and you’ll be fine. I don’t know how I would cook without those!
I have a very small simple kitchen, and this list is pretty much exactly what I have.
I have a blender and a rice cooker, but otherwise.. that’s it! I also have favorite baking pans from Wearever with matching racks.
I don’t have a cast iron skillet. I use my dutch oven and my metal skillet that’s ok for the oven instead.
Those are also the exact knives I own. No need to for all the others!
I love having a simple kitchen.
I love my Stainless Steel Scraper/Chopper, which is handy for baking, moving chopped veggies, cutting brownies/lasagna… I use mine so often I bought a second one.
I love my knife sharpener to pieces. Keeps my knives sharp which makes all the prep and serving work easier, and was relatively inexpensive (I think about $30-$50). Far cheaper than buying new knives.
I was also going to say a good knife sharpener…I have an electronic one that I got from walmart.com. In my opinion whatever knife you like and feels good in your hands is the best you just have to sharpen in often! The electric sharpener is much easier than the manual ones and makes my knives so sharp.
I love my handheld blender – fantastic for soup. I also find a vegetable peeler pretty essential. I know you can do it with a knife but it’s much less stressful with a decent peeler. I also adore my digital kitchen scales, and my vac-u-vin (http://www.amazon.com/Vacu-Vin-0981450-Vacuum-Stoppers/dp/B000GA3KCE/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1400794852&sr=1-1&keywords=vac+u+vin)
Here are my top five must-haves: http://twoforksonelove.com/five-for-friday-kitchen-basics-you-cant-live-without/
I would maybe add Blender of some sort to that list, but I suppose that would probably come under the Extras category. That way you can make smoothies, milkshakes, frozen drinks and puree soups.
Oh yes, I forgot about my little blender! I have one of those inexpensive, single serving kinds and it’s perfect for making dressings and things.
I use my food processor for making smoothies, it’s even better with anything containing ice
Agree on the handheld blender
+1 on the cast iron! I didn’t have one until a few years ago but now it’s the pan I use 90% of the time.
Silpats and one of those butterfly wine bottle openers that also opens beer bottles (for the important things in life): http://www.amazon.com/The-Modern-Essentials–Mechanical-Butterfly-Corkscrew/dp/B000P7PXFK/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1400792477&sr=1-2&keywords=wine+bottle+opener