The tools we use in our everyday cooking varies, and with so many choices out there, it can be hard to choose what is best. However, there are a few items that are must-haves, at least to get started. It took me some time to come up with this list, as I had to do some reminiscing to recall what I started with nearly 30 years ago, in my small apartment kitchen. As a freshly married, non-experienced cook who was living paycheck to paycheck, I relied on Yard (Tag, Garage) Sale finds and hand-me-downs from my Mom’s kitchen. So this is the list I came up with:
Essential Utensils
Meat Thermometer. Ideally, an Instant Read, but they can get pricey, so choose within your budget. Even the most seasoned cook needs this, for safety reasons.
Whisk(s). Preferably a set of 3 (Small, Medium, Large). If I could only get one, I would pick Small (the larger ones don’t seem to catch as much of the food for me), and be sure it is METAL. Do not waste your money on cheap plastic when it comes to whisks. Much too flimsy!
Wooden Spoons or Spurtles. When I started cooking, I never went without a small set (3 or 4) wooden spoons. I have since graduated to a large set of both wooden and silicone Spurtles, which are tools that have been used in Scotland for centuries (although the design has changed). Think of a spoon and a spatula all in one, shaped like a paddle, in different sizes. These are a matter of what your budget can handle, because a set of wooden spoons will do just as well. *Remember to always hand wash and DRY (not air dry) all wooden utensils and cutting boards, as they will get covered in mold and bacteria and have to be thrown out!
Tongs. These are one of the few exceptions, (although other cooks may disagree), I have found that I need not spend a lot on tongs to get a useful pair. In fact, the tongs I have in my kitchen now I bought at the dollar store! My only suggestion is that they are metal handled, and have silicone heads as to not scar your pots and pans. It’s important to have tongs for turning meats and cooking stir fry vegetables and tossing pastas.
Measuring spoons and cups. It’s hard to avoid needing to have a set of these. I’m one of those cooks who ‘wings’ it a lot by just guessing, but for some recipes, it is imperative that you follow the directions. Cooking (and baking) are a SCIENCE, so you need to measure carefully!!
Knives. Duh! Of course I need knives, Suzy!! Right? Yes, but what knives? A whole bunch? This is one of those things that cooks will differ. For my kitchen, I use my Utility knife, Carving knife (and Fork), and Paring knife the most. I’ll also include a Peeler in this category (because I’m too clumsy to use a paring knife for peeling!) If I had to choose one, it would be the Utility knife (also known as a Chef’s knife). Capable of doing most jobs,(if sharpened well), although I would hesitate to peel with it!
Colander. Not a utensil, but definitely a Kitchen Essential! I use my colander/drainer every time I cook. It is so important to be sure and clean any fresh vegetables/fruits/dried beans thoroughly before you begin cooking your meal. If storage is an issue, I have a set of two (2) silicone collapsible colanders that I bought for less than $20 (and they came with bowls!)
Cutting Board. Again, not a utensil, but I had to include it here, just to let you know my preference. Over the years, I have used Silicone, Wood (Bamboo, etc), and Glass cutting boards. I have come to mostly settle on the glass, because I don’t have to keep replacing them, so for me, that’s the most economical choice of the three. I have also found that I use my cookie sheet that came with a set of stoneware baking dishes. Stoneware is so versatile, and many years ago was a staple in many kitchens. Freezer to table, Oven Safe to 500F Degrees, Dishwasher Safe, AND Scratch Resistant! A great addition to any kitchen.
Scissors. A good pair of kitchen (only!) scissors is a great time-saver. I have several pair that all have a different job. Cutting vegetables and meats and opening (frozen or fresh) packages are just a couple of things I do with them. I separate the scissors for certain jobs, however, and only use them for that purpose, and I always clean them in the dishwasher or soak them, especially when using them for raw meat.
Pen and Paper. Over the years I have come to find that I simply must have a notepad and pen or a whiteboard nearby when I’m cooking, because many times I find that I have to tweak a recipe (that I want to make again) with substitute ingredients (to save $$!!) or fix errors. In my case, I’m working on a cookbook, so it’s a must have!
When I started to compile content for this post, I began to realize that each cook is unique. A chef’s personal essential tools will change over time, but I am hoping this list will be helpful to new cooks or cooks who want to compare what you have in your kitchen and use on a daily basis. Please share your ideas and comments below. I would really love to hear about your kitchen essentials!!
Suzy
Money Saving Kitchen 