This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.
My husband wasn’t home much last week, so I didn’t do a lot of cooking. So, what to write about for this week’s Weekend Cooking installment? As I puttered around the kitchen, I thought about a list of my favorite kitchen tools! I generally think many kitchen “gadgets” are unhelpful, unnecessary, and just take up space. This is my list of the exceptions. I should caveat this with the fact that I don’t bake…ever…so, you won’t find baking gadgets here!
My Favorite Kitchen Tools
Great Chef’s Knife
When it comes down to it, you really only need one knife in your kitchen, and a good quality chef’s knife is it. You can do most anything with this one knife.
I use the Wusthof 10-in. Classic Cook’s Knife.
Cast Iron Skillet
The bad news…these things are really heavy. The good news…they last forever. My husband and I agree this is the best way to cook a steak (handily beating out the grill). I also use mine for scallops and bread pudding.
Zesters
A zester is the tiny little grater with a handle…also called a Microplane. I not only use mine for zesting citrus (the intended use), but for grating ginger, garlic, and fresh nutmeg.
I use the Microplane 40020 Classic Zester/Grater (for citrus and nutmeg) and the Microplane 38000 Professional Coarse Grater (for garlic and ginger).
Set of 10 Stackable Glass Bowls
I know this sounds so basic, but it has bowls of a range of sizes and is easily stored in a small space. I use mine for prep work, but also as salad bowls, particularly when I’m making “salad as a main course” and want something bigger than your average salad bowl. I use the Duralex Lys Stackable 10-Piece Bowl Set.
Serrated Utility Knife
I know you’ve tried to slice a tomato with a dull, non-serrated knife only to have it slide nicely over the tomato without so much as breaking the skin! I call this the tomato knife…it perfectly slices a tomato without slipping. Like the Chef’s Knife, I like the Wusthof Classic 4110 Serrated Utility Knife (Sausage knife ) 14 cm 5″.
Wooden “Spatula”
I pan sear lots of things – meat, chicken, fish – and like to make quick sauces by “deglazing” the pan after searing the protein. It adds great flavor to the sauce with very little effort. I use my wooden “spatula” to easily scrape the frond (all those yummy little meat/fish drippings) off the bottom of the pan once I’ve brought my liquid to a boil.
Lime Juicer
This is one of the only “gadgety” tools I actually appreciate. My husband bought this to add to his bar set-up and I initially thought it took up too much space in our tiny NYC kitchen. Then I started using it and realized how much of a difference it makes time wise, especially if you are juicing a lot of limes. Plus, we moved to the suburbs and I got over the space issue!
Toaster Oven
I use my toaster oven for everything – reheating food (especially pizza!) without the sogginess of a microwave, toasting nuts, and melting cheese.
This is a great list! I have/use all these things, except the lime juicer, and use them all the time. I do have a citrus reamer which I love. You are so right about the tomato knife!
Nice list! Now I want to get a serrated utility knife. 🙂
I agree with you about many kitchen gadgets being a complete waste of time. The only things I’d add to your list are a meat thermometer, a mechanical timer, a selection of tongs and a jar key (never struggle with getting lids off again!). Cheers
Great adds! Especially the tongs – I use mine all the time! I use the “touch method” for meat, so don’t really use a thermometer.
I love my paring knives. I use them for almost everything. I also use my microplane for hard cheeses (Parmesan, for example). I agree though, with a good chef’s knife, you can do just about everything.
I’ve got to get a zester. My mom uses her toaster oven for everything as well.
I couldn’t agree more – it’s very easy to end up with a lot of unnecessary clutter in those drawers, when really a few simple tools will do the job. I also use my cast iron skillet as a roasting pan – makes the best roasted chicken 🙂
I love the idea of roasted chicken in the cast iron – I’m going to try that!
great list. Sharp knives are top on my list and accurate measuring cups and spoons. A good solid cutting board is important, not those cheap ones that bend and slip and not the glass ones that fight with and dull your knives.
I’m with you on the cutting board! I love my plastic one with rubber edges to keep from slipping, but only on 2 sides, so you can still scrape food directly into pans and bowls. I hate the glass ones too!
I had a toaster oven at my old job and loved it–it is the best way to reheat pizza!–but I don’t want to sacrifice the counter space at home. Too many other things cluttering it up!
Hmmm…I think you should write up a Weekend Cooking post about that cast iron skillet. I keep seeing them EVERYWHERE but I’m so intimidated by them. I think mostly the washing of them. LOL!