It’s hard for me to resist the allure of a good kitchen store - I never tire of browsing around a well-curated shop filled with beautiful, useful wares. Given my affinity for them, it’s surprising that I usually leave empty handed; this is mostly because there’s a limit to how much kitchen “stuff” one really needs on a day to day basis (something I have to remind myself of regularly). Yes, everything in those stores has a function or use, but truthfully, most cooks rely on a small number of “desert island” tools for 90% of the things they make every day.
In the early years of my culinary career, I briefly worked for Ben Stiller (a thrill, since Meet the Parents is a true all-time favorite) as his private chef. A few weeks into the job, I was tasked with fully stocking his guest house kitchen with whatever equipment a chef might need to prepare daily gourmet meals, from colanders to top of the line pots and pans. It was, admittedly, a huge thrill to be able to enter Sur La Table and go on a movie-star funded kitchen shopping spree. When I got back to his house, I unboxed everything and stepped back to admire the kitchen setup of my dreams. While everything I purchased was eventually used, I still found myself reaching for the same few items every single day. It was clear then that those things were my cooking MVPs.
More than a decade later, I still depend on the same cooking gear (albeit in a far less glamorous setting). These are the things I heavily rely on, the things that, if I didn’t have them on hand, I’d sorely, sorely miss. They’re my desert island cooking essentials. Some are basic and cheap, others are more of an investment, but all are 100% worth it and necessary.
8” Chef’s Knife - If I had to choose one thing from this list to have on me at all times, it would be a good quality 8” chef’s knife. Pre-culinary school, I used to use serrated steak knives to chop vegetables with, which now feels akin to trying to swim with a weighted vest. I can’t imagine cooking without a proper knife, so much so that I actually travel with my knife now. The knife I use for almost all of my cooking is this one (I’m obsessed with Shun cutlery), but if you’re looking for a more budget friendly quality knife, I also love and own this one (which is the knife I used in culinary school).
Sheet Pan - I use sheet pans every day. Roasting tofu, roasting vegetables, making oven fries, baking trays of baked potatoes, baking cookies, etc. I used to take them for granted, and then once stayed in a vacation rental that didn’t have any, and I was basically in a panic the entire week as a result. I own these and love having multiple sizes to choose from, based on my needs that day.
Dutch Oven - Yes, enameled cast iron is typically very expensive and weighs a ton, but I’m telling you, I use mine with such frequency that I now just keep it on the stovetop. Soups, stews, grains, braises, risottos are just some of the ways I use mine, plus it’s my primary vessel for baking sourdough bread every week. The 3 1/2 QT Le Creuset is my current favorite, but for a more budget friendly version, I’ve heard great things about the Martha Stewart line at Macy’s.
Vegetable Peeler - While you can technically peel vegetables with a paring knife, it’s so much faster and easier with a peeler. I was introduced to these vegetable peelers in culinary school and now can’t/won’t use any other kind - they’re far superior to everything else and I have been known to slip these in my luggage (along with my knife) when I travel.
Vitamix Blender - It’s cliched at this point to recommend the Vitamix, but I really can’t not include it here, since I depend on it so heavily as a chef and health-conscious person. Nothing else comes close when making creamy nut based sauces, smoothies and dressings. Personally, it’s as indispensable as my phone or laptop. This is the model I own, but they’re all good.
Stainless Steel Skillets - Every kitchen needs some good pans, and I love this set - these pans are durable, very high quality and distribute heat evenly. They’re oven/broiler safe up to 600 degrees and can last a lifetime if cared for properly.
Fine Mesh Strainer - Fine mesh strainers are essential for rinsing/straining your grains and beans, but are also great for a million other kitchen uses as well (draining solids from stocks/sauces, sifting flour, straining pasta, rinsing vegetables/fruits, etc.). It’s another wholly under appreciated kitchen tool, and I love and use mine daily.
Citrus Squeezer - Do you need an appliance for squeezing a lemon? No. Are you making your life unnecessarily difficult by doing it manually? Yes, yes, a million times yes. Not only am I an outspoken proponent of the citrus squeezer, I am brand loyal in this particular situation. I’m not an affiliate, nor am I sponsored, but I have to point you specifically in the direction of the Chef’n FreshForce Citrus Juicer because it’s 1,000x better than any other citrus squeezer out there. A squeeze of lemon or lime makes all the difference in so many savory dishes, and it’s an essential component in many dressings and marinades - this squeezer makes such easy work of it, and yields tons of juice.
A Good Cutting Board - A great cutting board not only prevents your knife from slipping and sliding while you cook, but will help maintain the sharpness of your knife blade. Under no circumstances should anyone ever use a glass cutting board (I will personally come over and remove it from your kitchen) - you’re asking for knife slippage and damage. I don’t love plastic, either (not good for the environment, and it’s almost a certainty that the plastic is getting into your food). Instead, invest in a great wooden cutting board, or these Epicurean boards - I own and love both.
Flat Edge Wooden Spoon - I use this in so much of my cooking, I’d be remiss to leave it off this list. It’s the quintessential all-purpose cooking utensil, simultaneously multi-functional, eco-friendly and pretty to look at. It’s great for stirring, mixing, tasting and/or scraping the browned bits (fond) from the bottom of the pan.
Fish Spatula - Not just for fish (Obviously. Also, don’t eat fish.). This is my favorite spatula because it’s non-stick cookware safe, flexible yet sturdy enough to use for everything. I love mine for cooking tofu, specifically, but don’t stop there.