Kitchen Must Have Tools for Food Loving Minimalists
Our most up-to-date and comprehensive list of kitchen tools.
Over the course of a decade, we’ve maintained and edited a list of what we deem ‘kitchen essentials’. Many picks have stood the test of time, some things we found better versions, and a few we cut from the list entirely.
When we make any kind of kitchen purchases we think about quality, consumer reviews, functionality, the chance that the item will malfunction and whether or not there are replacement parts available. In general we don't like "in your face” branding. We like metal, glass and wood over plastic as much as possible.
You'll also see most of these kitchen tools are non-electronic gadgets or are brands that have been around for decades.. We don't like lots of gadgets because they typically break with an electronic malfunction that's impossible or expensive to fix. As the years pass, we’ve found that many companies will not sell you replacement parts or offer service. They merely tell you to replace the item.
Keep in mind, this is not a 'buy everything now' list. Like all lists, some of these things might not be right for you. Don’t replace functional items. Wait until it breaks down to replace it with something from this list. If you are an infrequent cook or someone who likes to buy things that are more pre-prepped, you do not need anything from the ‘bread’ subsection, or even a standmixer. The items we recommend span the price range from really inexpensive basics like metal measuring cups to investments like the Vitamix. These are our favorite items for our style of cooking, in our household. So again, there is no guilt or should or unnecessary buying in this post. You do you.
Small Appliances
blender: Vitamix is the one of the best blenders on the market. It's great for soups, smoothies, nut butters and nut milks because it's so powerful and easily produces a smooth product. We've had one for nearly 15 years with heavy use and it's still perfect. The only part to malfunction was the plastic lid of one of the blenders which simply snapped after a decade. You can buy additional blending bodies for the base if yours looks like it has taken a bit of a beating, or you want a different size. The most important update Vitamix has made recently is the availability of a stainless steel body, which, according to microplastics research, is something you’re going to want.
immersion blender and food processor combo : While you can make soups and sauces in the previously mentioned Vitamix, sometimes we're working with smaller quantities of things that need to be blended. That's when the immersion blender comes into play. You can blend soup while it's still really hot without transferring it out of the pan, and you can whip cream in a tiny cup. The most important thing to look for (in our opinion) is a head that is 100% metal. This brand is a Swiss “buy it for life” kind of brand and can also replace a food processor since it comes with a base that can shred/grate/etc.
stand mixer: You don't need a stand mixer unless you bake or regularly use the attachments that you can be used with it (eg meat grinder. We don't use these). We use this mixer for making quick breads and muffins or meringue. Arguably, you could get away with using a hand mixer for the muffins and quick breads, but when it comes to meringue, you’re whipping for a long, long time.
toaster oven: If you have the space, opt for a toaster oven vs a toaster (but if you get one, get this one). This is one of those recommendations where we both grew up with one and would prefer it, but don’t have it because of counter space along with the fact that we have a smaller oven that functions in the same capacity. Toasters (the ones with the slots at the top) are weirdly unitasking. You have to have something flat and small to toast. A toaster oven can help you melt cheese, heat things through, and yes make toast. A strong recommendation we’ve seen is the Panasonic Flashxpress which is fully repairable. Dualit is the top recommended standard toaster (built in the UK). comes in a million finishes and colors, has a bagel function, a defrost function, and replaceable parts.
multicooker: We use this for three purposes: pressure cooking large cuts of meat like pork shoulder and then shredding it and broiling it for dishes, for making rice, and for making yogurt. If you don’t do any of these things, don’t buy it. Because we do these things often, it makes the list. While I like my Cosori multicooker, which is several years old, the new Cosoris only have non-stick pots which is a no thanks for me. Breville produces a similar product that still utilizes a metal insert.
Zojirushi rice cooker: While we eat a lot of rice, we’ve (to date) used our multi-cooker to save on space. By far, this rice cooker is the highest recommended and I just might opt for buying one at some point. Like I said, we are a big rice household and I think that’s worth its own appliance.
Tools
metal whisk: We like the 6 inch for standard cooking. If I’m whipping eggwhites, I’m using a stand mixer with a whisk attachment. I don’t opt for plastic or rubber, because I don’t use non-stick pans that need to avoid abrasion.
metal tongs: I use my metal tongs for tossing salads, flipping things over on pans and sometimes reaching things in cabinets. Look for short, completely stainless steel, spring loaded tongs. If you grill, you’ll also want a longer set so you don’t burn yourself.
silicon full spatula:The food safety trained side of me cannot deal with how gross wooden handled spatulas with plastic heads are. Water, food, everything you're scraping with the spatula, gets under the head and grows. We only use full molded silicon spatulas.
wooden spoonula: This is the utensil I try to use most if heat is involved since microplastics can leech in heat. You’re looking for a shape that has a semi scoop to it with an area that’s also flat for scraping against a pan. This is the perfect thing to buy from a local woodcarver if you have one (if not, check out Etsy).
pancake turner (metal): Works for smashing burgers, moving things, and won’t melt if you leave it on the heat on accident.
glass liquid measuring cups: Before we begin, we need to talk about the downfall of Pyrex (not PYREX). PYREX was the company for glass measuring, but that was before they became pyrex. Designed, for what I can imagine to be purely to trick consumers, pyrex (lowercase) is the new, worse version of the same company. The glass shatters. The printing with the measurements fade. So what you’re going to want, and what I am switching to, is embossed, not printed measuring. Either find vintage PYREX, or find embossed measuring markers.
metal dry measuring cups: I like industrial looking stainless steel ones because they hold up so well.
metal teaspoon and tablespoon set: see above
colander: Important for rinsing beans, produce, and straining pasta. Get one with a base (vs a rounded bottom) so you can throw it in the sink without it tipping over. Skip plastic since you're likely dumping boiling hot water on top of it to strain pasta.
old version mandoline: Definitely a second tier necessity item but we like this old style mandoline for nicely cut veggies. It’s incredibly easy to adjust thickness and switch out types of blades (matchsticks vs slices). If you are not comfortable with knives, or can’t stand to see a little piece of veggie unused, don’t buy this. This will leave you with a blood sacrifice debt or missing fingertip.
glass mixing bowl nesting set: Our favorite nesting bowls are from a French company called Duralex.
short chef's knife: I won't link a recommendation here since, to be honest, everyone has their own needs and opinions. You’re going to want a knife that’s a length you’re comfortable with and one you’re willing to sharpen (if not, buy KIWI knives- they’re amazing). Don’t buy a knife set. Buy single knives based on what you need. Within my own knife ‘wardrobe’ I have Shuns, I have ones from Japan, I have a Misen. The best knife is the one you keep sharp. Find what you like.
serrated knife: I feel very strongly about how good this knife is. It’s great with crusty sourdough, or tender sandwich loaves. Try this and you’ll realize how bad your current knife is.
large cutting board: Give yourself a ton of working space and you'll be less likely to hurt yourself. We love our huge Boos cutting board for produce and keep it on the counter at all times. With that said, make sure you get a large plastic one for meat. While you can technically use a wood cutting board with meat, I just prefer to keep them separate for cross contamination during meal prep. I use wood cutting boards to reduce microplastic exposure, unless I’m cutting meat.
kitchen shears: This is probably something you didn't know you needed but once you have it, YOU NEED IT. Good kitchen shears can do everything from cutting off carrot tops to cutting a bouquet and even cutting apart a chicken. Look for a pair that can be taken apart for washing and sharpening that is all metal or at least has metal running completely from the blade through the handle. If the metal stops at the handle, the finger holes will snap some day. These kitchen shears are ones I used extensively for 8 years before the handles snapped as I mentioned above. They’re good if you only need them sometimes but not a buy it for life set.
Stasher bags: We try to skip any single use plastics so reusable Stasher Bags have been in our life for years now. They’re freezer safe, dishwasher safe and come in so many shapes and sizes we do not use disposable plastic bags. Between these (which we’ve had for probably 7 years at this point and yes we wash them in the dishwasher), glass storage etc, we don’t buy single use bags.
Simple Human Automatic Soap Dispenser: This rechargeable automatic dispenser became essential to me for easy dish washing. It comes in lots of finishes. It feels off brand to list something so tech, but I swear to you, after 5+ years of use, I’m still obsessed. I use liquid castille soap, not their soap. I rarely have to charge it, I rely on it to help me wash off meat hands and to hand wash things fast and efficiently. I will say, I had one that lost its ability to hold a charge after maybe two years (just outside the warranty window), but replaced it and have yet to have another problem.
Thermapen : You might be thinking…how is this instant-read thermometer so expensive? Don’t think about it. It’s worth it. You’ll use it ALL THE TIME if you cook meat or anything temparature sensitive like custard. We’ve had it for years and love it. We recently bought the constant read version too for meats in the oven or grill.
glass food storage containers: Look for ones that nest to save space and have a locking lid mechanism (or better yet, ones that sell replacement lids).
Escali Scale: Essential if you use recipes with grams listed.
Pots and Pans
cast iron skillet: I'm lucky. We have cast iron skillets in two sizes from my Grandma. I use these constantly for everything from cornbread to crispy chicken nuggets to pancakes. I also use it for searing steaks and transfering them directly to the oven. I recommend a 10-12 inch skillet.
Dutch oven: The most common brands are Le creuset and Staub. It’s great for stews, cooking some bread, but especially long cook meats. It's not a 'necessity'. I'd say it's a second tier item that is nice to have. While a white one might be aesthetically tempting…get a dark one so you can hide inevitable stains from tomato based cooks.
All Clad Pan set: Only buy the pans you need. This is the set we use, and it’s not uncommon for me to use three of these during a meal. All of my pans fit in one very large drawer, nested. Because they’re also all stainless steel, you can cook a scrambled egg non stick (seriously- just look at this video on preheating it properly). De Buyer is another pan brand we would consider in the future and has a wide range of options as does Virginia based Blanc Creative (which Alton Brown has said is his ‘save in case of a fire’ kitchen item).
baking sheet with lip: This can double for cookies and sheet pan roasted veggies. While you can buy 'full sheets', if you're cooking for one or two people, we prefer half or quarter sheets. I really like our pans from Nordic Ware.
Cocktails & Wine
boston shaker cocktail set (tin on tin): If you already have a shaker at home, you're probably used to the cup with the perforated top and a cap. IMO, these are garbage in comparison. Our other shaker set always leaked. It was hard to clean. This style set is what professionals use behind the bar, and truly, we get a better drink from this simple set up.
mixing container: A mixing glass helps chill and control dilution (and therefore flavor) of a cocktail. I’m not trying to pull you into the weeds in this, but you can use glass (which would cause higher dilution) or metal (less dilution and technically better). If you want to be ultra efficient, use one of the sides of your shaking tin (it needs to be big enough to fit ice). If you want to be ultra ‘correct’, you can get a double walled metal mixing container.
cocktail stirring spoon twisted: A cocktail spoon is important if you’re using a mixing container. The spiral twist on the handle has two main purposes: efficient stirring and pouring various densities of liquids for a layered cocktail.
cocktail strainer: Because you’re going to need to strain the liquid out of the mixing container. We don’t have a super specialized one.
Wintersmith Phantom ice clarification system: We are now deep in the ‘essentials category’ but if you make cocktails at home more than you go out, this is going to be worth it. We’ve done it all when it comes to large format ice. Before things were available to consumers, we jerryrigged a system with styrofoam in the freezer before moving onto sphere molds (not clear, but large format) and then we got this system which fits various shapes of ice.
y peeler: Important for vegetables, sure, but also for getting a nice citrus peel for drinks. Since you can’t sharpen these blades, there’s no need to buy expensive ones you’ll have to replace.
wine vacuum sealer: There’s a high and a low to this one. You’re going to want a vacuum sealer for vermouth/wine if you’re not finishing the bottle that day. It helps keep air out which makes the wine/vermouth taste worse. For our vermouth, we personally use this inexpensive vacuum sealer and it will keep the vermouth aromatically fresh in the fridge for over a month.
carbonation rig: When we test potential products in development for Clever Beast Botanicals, we need to have a way to observe how a beverage will carbonate at the end. A DIY carbonation rig lets us carbonate more than just water. We also use it to make (of course) seltzer. In the long run, this system is much less expensive than a Soda Stream or Aarke, however if you find this intimidating, don’t go this route.
Bread Baking
Right off the bat: don’t even look at this category if you don’t bake bread. You do not need any of this. But if you are regularly baking sourdough, these are my favorites.
bread cloche: I really screwed myself a few times early in my sourdough timeline by trying the whole ‘inverted dutch oven’ trick. It was dangerous for me to flip a 500 F degree vessel while trying to add wobbly dough to it. A bread cloche with a handle made it way more safe and provided an excellent color/crust for my loaves.
lame: Again, I tried to use another blade I had early in my loaf timeline and it just doesn’t work as well to get a good slash.
dough scraper: Try moving wet dough around without it. I have a metal straight one, but for scooping dough out of a bowl, I needed this flexible curved edge one.
banneton (I use ones from my grandma): Everyone has their personal theories about what works best, so you do some reading and decide what you like.
weck jars : My favorite vessel for my starter.
Coffee
Moka pot: Sometime during the pandemic we realized the quality of coffee in the Nespresso pods went way down hill and we realized…we hated it. After some extensive research and even almost buying a $1000+ espresso machine, we realized that some of the people in the food world we really trusted used a Moka pot. It’s simple, effective, no waste, and has replaceable parts. I prefer our own coffee to many coffee shops. The Bialetti Brikka produces a higher pressure and more "crema" than a traditional moka express. It is more difficult to dial in but might be worth it if you are an espresso drinker.
milk frother: My coffee of choice is espresso with a little milk/foam. This stainless steel frother has been reliable and effective.
metal straws: I prefer no-bend, straight metal straws which are easier to clean.
Cast glass mugs: Kinto sells my preferred coffee cup with a thin lip made of glass. They also make bowls that we use for granola.
stainless to-go cup: Kinto again, this thermos is a great size, all metal, and has a replacement lid set available. It is VERY effective keeping things hot and cold for long periods.
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