Kitchen Equipment Guide

Your workhorse for 90% of cutting tasks. Western or Japanese style based on preference.

Care: Hand wash, hone regularly, sharpen yearly

Precision work: peeling, trimming, detail cuts. Extension of your hand.

Care: Hand wash, keep sharp

Bread, tomatoes, delicate items. Sawing motion preserves structure.

Care: Cannot be sharpened at home; buy quality

Japanese all-purpose knife. Excellent for vegetables and fish.

Care: Harder steel, more brittle—careful with bones

Flexible blade for removing bones from meat and fish.

Care: Keep very sharp for clean cuts

Heavy duty cutting through bones. Also great for smashing garlic.

Care: Can take abuse; sharpen occasionally

High heat searing, pan sauces, oven-finishing. Tri-ply or 5-ply construction.

Care: Metal utensils OK, deglazing cleans it, lifetime piece

Best heat retention, natural non-stick when seasoned. Searing, baking, stovetop to oven.

Care: Season regularly, minimal soap, dry thoroughly

Eggs, fish, delicate foods. Replace every 3-5 years.

Care: No metal utensils, medium heat max, hand wash

Braises, soups, bread baking, deep frying. Enameled cast iron is versatile.

Care: Avoid thermal shock, wooden utensils for enamel

Grains, sauces, reheating, small batches. Tri-ply construction preferred.

Care: Same as stainless skillet

Stocks, pasta, blanching, large batches. Doesn't need to be expensive.

Care: Aluminum or thin stainless is fine for boiling

Stir-frying, deep frying, steaming. Must have high heat source.

Care: Season like cast iron, develops patina

Holiday roasts, whole chickens. Rack elevates for even cooking.

Care: Heavy gauge prevents warping

Wood or plastic. Big enough to work comfortably. Have separate ones for meat.

Care: Oil wood boards monthly, sanitize plastic

Transfer chopped ingredients, portion dough, clean work surface.

Care: Indestructible, buy metal not plastic

Citrus zest, hard cheese, garlic, ginger, nutmeg.

Care: Hand wash, dry immediately

Cheese, vegetables, butter for baking. Multiple grating sizes.

Care: Clean immediately after use

Uniform thin slices. Essential for chips, gratins.

Care: Always use guard—emergency room visits common

Spatchcocking, herbs, packages. Should come apart for cleaning.

Care: Keep sharp, clean between blades

Grinding spices, making pastes. More control than spice grinder.

Care: Granite or marble; season before first use

Baking accuracy, portion control, recipe scaling. Grams and ounces.

Care: Replace batteries annually

Meat doneness, bread, candy, oil temp. Buy a fast one.

Care: Calibrate occasionally in ice water

Nested set for flour, sugar, etc. Stainless steel lasts forever.

Care: Dip and sweep method for accuracy

Pyrex or similar. 2-cup and 4-cup sizes cover most needs.

Care: Read at eye level on flat surface

1/4 tsp to 1 tbsp. Narrow enough to fit spice jars.

Care: Stainless steel won't stain or absorb odors

Stainless steel nested set. Various sizes for all tasks.

Care: Stainless is preferred—lighter than glass, won't break

Balloon whisk for eggs/cream, flat whisk for sauces/roux.

Care: Stainless steel, sealed handle

Chopping, pureeing, dough, slicing. 11-14 cup for most homes.

Care: Hand wash blade, dishwasher for bowl

Soups, sauces, small batches. Blend in the pot.

Care: Don't submerge motor; blend in deep containers

Baking essential. Kneading, whipping, mixing. Many attachments available.

Care: Wipe down; don't immerse

Smoothies, nut butters, hot soups. Vitamix-style preferred.

Care: Self-cleaning cycle with soap and water

Small batch cooking, crisping, reheating. More efficient than full oven.

Care: Clean crumb tray regularly

Faster than stovetop. Variable temp for different teas/coffee.

Care: Descale monthly in hard water areas

Fast braises, beans, stocks, rice. Multi-cooker versions versatile.

Care: Replace sealing ring yearly

Cookies, roasting vegetables, sheet pan dinners. Heavy gauge aluminum.

Care: Don't wash in dishwasher—warping

Grid pattern, oven-safe for roasting. Fits inside sheet pan.

Care: Stainless steel preferred

French (tapered) or American (handles). Wood or marble.

Care: Don't soak wood; wipe clean

Casseroles, lasagna, cakes, brownies. Glass or ceramic.

Care: Avoid thermal shock

Layer cakes. Light-colored aluminum for even browning.

Care: Hand wash to preserve finish

Muffins, cupcakes, individual portions.

Care: Non-stick or use liners

Glass lets you see browning. 9" standard size.

Care: Glass is preferred for even baking

Replace parchment paper. Non-stick surface for cookies, candy.

Care: Wash flat, store rolled or flat