Kitchen tools worth owning, and gadgets to skip
A short list of kitchen tools worth owning, from a chef's knife to an instant-read thermometer, plus the single-job gadgets that clutter your drawer.
Manon Lambert3 min read
You do not need a drawer full of tools. A handful of good ones do most of the work.
A chef's knife used daily for years can cost about 3 cents a use. A garlic press used three times costs more than that every time.
Worth owning
A chef's knife (8 inch). The most used tool in any kitchen. Choose one that feels comfortable in your hand. A sharp, mid-priced knife beats an expensive dull one.
A cutting board. Wood or plastic. Big enough that food does not fall off. Use a damp cloth under it so it does not slide.
Tongs. Turn meat, toss salad, lift pasta. Pick ones with a locking mechanism and a good grip.
An instant-read thermometer. Tells you when food is safe and cooked right. As a guide, poultry should reach 165°F (74°C) in the thickest part, and FoodSafety.gov lists the safe minimums for other foods. This is one of the few tools that improves both safety and results.
A silicone spatula. Heat resistant, won't scratch your pans.
A sheet pan. Roasting, baking, reheating. Heavier ones resist warping.
A fine mesh strainer. Rinse rice, drain pasta, sift flour.
Drawer clutter
- Single-use slicers. Egg, banana, strawberry. A knife works.
- Avocado tools. Same.
- Garlic presses. Smashing a clove with the flat of a knife is faster to clean.
- Pizza scissors. A knife does the job.
- Huge knife blocks. You use two knives. The rest are decoration.
What to spend on
A knife and a thermometer are worth a step up from the cheapest. Tongs, spatulas and strainers do fine at the low end.
| Tool | Spend or save | Reason |
|---|---|---|
| Chef's knife | Spend | Daily use, safer when sharp |
| Thermometer | Spend a bit | Accuracy matters |
| Cutting board | Mid-range | Needs to be sturdy and big enough |
| Tongs | Save | Simple tool |
| Spatula | Save | Simple tool |
| Sheet pan | Mid-range | Thin ones warp |
Check before you pay
- Does it feel right in your hand?
- Is it dishwasher safe, if you want that?
- Can the parts be replaced or cleaned easily?
- Will you use it at least once a week?
Keep your knife sharp
A dull knife slips more and cuts you. A honing steel keeps the edge straight between sharpenings. Get it sharpened once or twice a year.
If you are also buying pans, read why three pans beat a set. For the math behind buying a tool you will use for years, see cost per use explained.
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