If you’re thinking about getting into cooking, understanding what tools you need and why you need them can be a challenge in and of itself. Not having the correct cooking utensils can make cooking for yourself and eating healthier much harder, leaving you struggling to complete the meal and often making the meal subpar. Let’s talk about the types of cooking utensils you need in your kitchen, what they are used for and why you need them.
The basics- the things everyone should own
- Saucepans: Saucepans are incredibly important within the kitchen. If you’re starting from scratch, it’s best to get a minimum of 2; a medium and a large saucepan, as this can cover most bases. These should have tight fitting lids. You can get more than 2 if you desire; a small milk saucepan would complete the set and provide more than enough pans for boiling vegetables, potatoes and warming things such as milk.
- Frying pans: 1 non-stick frying pan would be adequate for things which are notorious for sticking, such as eggs, to an aluminium sauté pan. I’d also recommend getting a larger aluminium or cast iron sauté pan for things which need a really good sear, such as meats.
- Mixing bowls: These are fantastic for making cake batters, bread doughs, or any other food which requires mixing before cooking. They are also useful for creating marinades for meat in. One is the minimum, but it can be handy to have 2; plastic, glass or metal will all work, although glass and metal will be less likely to absorb the flavours of ingredients added.
- Baking sheets/ trays: Imperative for roasting or crisping up food in the oven, I like to have at least 2; one shallow, and one deep, which can cover all of your needs. I generally recommend going for a more expensive one which is made of heavier, thicker metal, as these won’t warp with heat changes.
- Chopping boards: an absolute necessity, just do not get a glass (due to the dulling effect on the knife), plastic (due to the microplastics) or bamboo (due to the moulding and dulling effect) one. Wooden is generally the best option.
- Sieve: I find a sieve can do anything a colander can do, but with the added bonus of being able to finely sift flours for baking. Go for a metal wire one rather than a plastic one, with a fine/semi-fine mesh.
- Whisk: You could technically use a fork, but realistically that doesn’t work anywhere near as well as as whisks are so cheap, I figure they belong on this list. A metal spindle one is ideal.
- Potato masher: These are only a one use utensil and, like a whisk, you can technically use a fork, but to be honest you’ll never get mash as smooth as if you use a potato masher. Again, a metal one is best for durability.
- Tongs/ spatula: whether it be flipping a piece of meat, a pancake, moving food from a tray to a plate or anything in between, both tongs and a spatula are really useful. I personally have a preference for a spatula, as you don’t have to squeeze the food to pick it up, but both are useful. Choose the one you prefer. Silicone ones are preferable especially if your pans are non stick.
- Knives: If you have a good set of knives, you’ll find cooking so much easier. As a minimum, a chefs knife, paring knife and bread knife are key, but you may prefer to add other knives to your arsenal as you go. Ideally, ensure that your knife is sturdy and that the blade will not come away from the handle, and buy a sharpener to go alongside it.
- Grater: Imperative for grating cheese, ginger, garlic and anything else you can think of. A box grater is the most useful as there are 4 sizes of grate.
- Scales: Digital scales are a must for accuracy (sorry Americans). You can buy them fairly cheap, just ensure they measure in g and oz for different recipes. This is also useful for measuring the amount of liquids if you don’t have a measuring cup; 1mL = 1g.
- Measuring spoons: Whilst measuring cups are not accurate, measuring spoons (teaspoon and tablespoon) are very helpful as the sizes in typical cutlery sets aren’t standardised.
- Storage container: Perfect for meal prep, having a variety of sizes of storage containers is vital for an organised fridge. I like to use glass ones, and have them in small, medium, large and extra large sizes, as well as some tall quart sized ones for bone broth.
The optionals- the things you might want to own
- Casserole dishes/ Dutch oven: If you have a large enough saucepan which has an oven proof or removable handle, you can technically get away without having one of these. However, a proper enamelled cast iron Dutch oven is incredibly useful for casseroles, braises or other low and slow stews, and I think produces a superior product. This is definitely not necessary, but definitely a nice thing to have.
- Blender/ food processor combi: I love using my blender and food processor throughout my cooking as it does so many things in one. I can make smooth soups, smoothies and sauces, finely chop veggies and make pastries all in the same bit of kit.
- Temperature probe: Essential if you have chicken anxiety, or you just worry that you’re going to over or undercook a piece of meat in general.
- Pressure cooker: Fantastic if you like having bone broths but cannot be bothered to watch a pot on the stove or in the oven for 12 hours. You can also use this to cook meats, beans, pulses, veggies and grains quickly and efficiently. Electric ones have more safety features in than the ones you put on the stove; my Ninja Foodi is a great option (albeit very expensive)
- Air fryer: Fantastic for those of you who want to save in electric and minimise oil usage on roasted foods. These are super easy and convenient to use, and generally cook food quicker than in the oven- a win win.
- Slow cooker: Not really necessary if you get a casserole dish as detailed above, but great if you like a slow braised dish as it saves lots of money compared to the oven.
- Kitchen shears: Helpful for deboning chicken, cutting twine or any other food-based kitchen cutting. Saves you also getting your paper scissors dirty.
- Pastry brush: Great if you make a lot of pies or pastries, as well as for basting meats. I like a silicone one, although a natural haired brush works well too as long as it is well made and the bristles don’t fall out!
- Cake/ tart/ muffin/ bread tins: Buying these in varying sizes and shapes is a staple if you’re a baker, and can help you produce some fantastic bakes.
- Baking beans: Essential if you are making pastry cases, these allow you to blind bake a pastry case to prevent that dreaded soggy bottom whilst also preventing the pastry from puffing up.
- A stand mixer: My KitchenAid is used constantly, and is very useful for making bread, whipping up meringues, mixing cake batters and so much more! You can buy cheaper ones if you prefer, but they often don’t last very long so bear that in mind.
What things have I missed? Let me know in the comments!
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