A guide to essential kitchen tools and equipment

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Starting your kitchen collection can be very overwhelming with all the choices available. You’ve picked all your main kitchen staples like your tableware and crockery and it can be hard to remember what extra stuff you need to fill out your kitchen. I’ve put together a list of the essential kitchen tools and equipment; the absolute basics you would need in your kitchen for everyday cooking so that you can tackle almost any meal.

Chef Knife

A really good chef knife does wonders in the kitchen and is a really good option as an all rounder knife if you want to keep your cookware collection minimal. I use Wusthof knives but there are many brands out there such as Miyabi, Shun, Furi and Global that are some well known quality knife brands available in Australia. These are some of the high end brands of Japanese and German knives. Each has their benefits but the one you pick will depend on the qualities you’d prefer.

Japanese knives are thinner which make them sharper and lighter, making chopping more effortless with controlled movements and perfect for precise slicing. In saying that, the thinness of the knives do tend to make the blade more vulnerable to chips and cracks. Wusthof is an all-rounder knife, known for their durability due to a thicker blade which makes them stronger so that they can take on tougher jobs while also being less prone to cracking and chipping. However, this does mean that the sharpness of the blade does not last as long as Japanese knives and they will need to be sharpened more often.

If you’re looking for something more budget friendly, I suggest Kiwi Knives and Victorinox. I’ve used a variety of both these brands and have been really impressed with the longevity of sharpness of the blades. Lets not forget that Victorinox are the makers of the Swiss army knife, so you know you’re getting quality goods. I do suggest splurging on a good quality knife because it does make a difference in terms of efficiency and safety. If you’re in Australia, visit places like Kitchen Warehouse, Victoria’s Basement, Teddingtons, Myer, David Jones or Peters of Kensington. They often stock very good quality knife brands and visiting in store can be very helpful in choosing the right knife for you, especially if you want to get a feel for a knife in person. I avoid places like Robins Kitchen/House. I’ve bought items from their stores before and the pieces I’d gotten ended up being not great quality.

If you’re interested is getting a set of good quality knives, also think about a whetstone for at home knife sharpening. They will usually come with a guide to attach to the knife to make sure the knife is sitting on the right angle. The grit of whetstone you choose will depend on how dull the blade is. Grit between 200 – 1000 is coarse is good for extremely dull blades and chips, good for repairing or shaping. The standard grit for most knives is between 1000 – 3000 is good for getting back that working edge. Higher grit levels above 3000 are good for polishing, giving that razor sharp finish. You can sharpen at higher grit but because it’s a finer grit, it will take longer to do. YouTube have many guides to using a whetstone. If you don’t feel confident doing it yourself, some butchers will offer a knife sharpening service or check with you knife manufacturer; they’ll often offer a knife sharpening service too.

Chopping Boards

Your kitchen should contain at least two chopping board, as this helps manage cross contamination. There is much debate on whether people should use plastic or wood, in terms of microplastics from plastic boards and the porous nature of wood boards. In my kitchen, I use plastic and wood; plastic for my raw meat or highly risky food and wooden for any low-risk food. I like using plastic for high-risk food because I can put that board through the dishwasher to be sanitised at a high temperature. That’s not to say that high-risk foods like poultry and other raw meats can’t be used on wooden chopping boards. Research has indicated that there isn’t much meaningful difference between using plastic or wood boards when related to high-risk foods and the spread of bacteria.

Plastic chopping boards grew in popularity compared to wood because they could be smaller or lighter. So a notion grew that they were easier to clean because they could be placed in the dishwasher in addition to washing by hand so it must mean they’re more hygienic. However, research has since shown that wooden cutting boards are just as safe – if not safer – than plastic. While wood can’t be sanitised in the dishwasher and requires a little more care, it has natural antimicrobial properties. Plastic boards, on the other hand, while nonporous, can develop deep grooves and knife marks over time, creating the perfect hiding places for bacteria to linger. Though thorough cleaning of plastic boards can remove and reduce bacteria spread, some think that bacteria can remain and that those grooves make it harder for the boards to be cleaned effectively.

Wooden boards are porous because of the soft nature of wood, and I think that is what scares people. However, its porous nature may be an advantage. While wood boards can also develop cuts and gouges from knife use that can harbour bacteria, it is thought that the antimicrobial properties in some wood species could help mitigate surface level bacteria.

Those cuts and gouges along with woods porous nature means that bacteria is able to seep much easier into the wood. It does seem scary, however, once the wood board is washed, the surface should be left clean and any bacteria that has seeped into the wood will eventually start dying after the board dries. While the inside of the wood may still contain those germs, studies suggest that in order to reach those germs, wood boards would have to be cracked or split open or be completely soaked through from one side to another. So there is very little risk of that bacteria being close to the surface and contaminating food.

Taking care of wooden chopping boards is essential and can be done by wiping food safe mineral oil over the board and wiping off the excess, once the board has been cleaned and left to air dry. This should be done regularly, especially if you use the board often.

If you’re worried about microplastic from plastic chopping boards, I personally wouldn’t worry too much. Yes, using them will mean that you ingest some of the plastic from the board, but research so far hasn’t got much conclusive information on the harms of microplastics on the body. Hospitality/commercial food business use colour coded plastic chopping boards when making their food or use stainless steel benches. Microplastics are everywhere, we breathe them in and ingest them, I’m not that worried about it.

What you use really comes down to preference. Adam Ragusea has done a great video explaining the use of wooden and plastic boards. For me, as my meals will usually contain meat, I like to separate my hazardous and non-hazardous chopping to stop any cross contamination. My high-risk foods like meat will be used on a plastic chopping board because I can throw it in the dishwasher; it’s one less thing to clean by hand. So, have two separate chopping boards or if you only have the one, make sure to wash it through between and after each use. In short, follow those cross contamination rules.

Keep your knives in mind when picking what you want to use to chop up your food. Wood boards are generally better for knife blades than plastic boards. Wood is a softer material, so it’s less likely to dull knives compared to the harder surface of plastic. Glass, ceramic and stainless steel, while great for cleaning up after chopping up high-risk foods, your knives won’t be happy. These very hard surfaces are not kind to your knives and can dull and chip them very fast, giving you a not so great prepping experience.

Pots & Pans

Having a set of stainless steel and non-stick pans in various sizes provides you with a great range to tackle just about any meal. My collection also includes cast iron, enamelled cast iron and carbon steel. While non-stick and stainless steel will have you set to cook pretty much anything, consider adding a cast iron and carbon steel pan to your collection. They’re both very versatile pans that will last much longer than non-stick pans if taken care of properly and can cook almost any meal, including some baked goods like cornbread while also giving meat a great sear. Have a read to see if cast iron or carbon steel would be a great asset to your collection.

Scanpan, Tefal and Anolon are great brands and sell packs of pots and pans at many Aussie retailers. One of my favourite pans has to be the Scanpan HaptIQ or the Scanpan TechnIQ range because of the special coating on the inside of the pan, Stratanium+. It is a non-stick pan but has qualities in the coating that allow for gentle metal utensil use, just don’t use metal utensils on it like you would for stainless steel or cast iron, it’s well worth the price. Otherwise, Tefal and Anolon makes some great non-stick pans but I wouldn’t use metal utensils on them.

I use the Scanpan Impact range of stainless steel pots and pans, which is the budget tier of the stainless steel cookware range and has served me very well for many years of heavy use and still does to this day.

Mixing Bowls

Mixing bowls are a kitchen staple and come in handy for prepping, storing and serving all types of food. Picking the right mixing bowl is important as each bowl will serve its own purpose. Collections should include at least two different types of material of mixing bowls such as glass and metal. I have both of these because glass does well in the microwave, is dishwasher safe and see through, but knock a glass bowl to the floor, you’re going to have a problem. While metal is not microwave safe, both metal and glass are good for melting things over a double boiler.

When looking for glass bowls look for them made with borosilicate glass. Glass like this is highly resistant to rapid changes in temperatures which helps protect it from cracking if it is exposed to those rapid changes in temperature. You’ll notice with the brand PYREX that there is the capitalised PYREX and the lowercase pyrex. Within that brand, many products by pyrex are made with clear tempered high-thermal-expansion soda lime glass which makes them susceptible to explosion when exposed to rapid changes in temperature; whereas capitalised PYREX is made with the borosilicate glass. I mention Pyrex because they’re one of the most popular glassware brands out there so when looking for glass mixing bowls, make sure to check what they’re made out of and pick something made from borosilicate glass.

Spatula, Ladles & Wooden Spoons

These are some of the most indispensable utensils in your kitchen. My collection includes silicone spatulas for mixing – really great for scrapping down the sides of bowls, silicone and metal food turners, plastic and metal ladles and serving spoons, and multiple wooden spoons. Your collection should have one of each, including the metal versions of them. Just remember, no metal utensils on non-stick pots and pans. I prefer the food turners with the slots in them so that it drains oil back into the pan. Myer have a range called The Cooks Collective which have all metal spoons, turners and ladles. Oxo also have great quality spatulas, in different sizes and types of spatulas.

Baking Dish and Tray

Have at least one baking dish and one baking tray in your collection. I have a mix of either glass or stoneware and metal baking trays. While pricey, Nordicware have a great range of aluminium baking trays (perfect size for a 60cm oven), cake pans(round, square, rectangle), loaf tins, muffin/cupcakes tins and they are metal utensil friendly. It can scratch and discolour but that does not affect baking performance. They are not non-stick so you will need to use baking paper or a type of fat like oil or butter to coat the pan before baking. I also like oven safe glass or stoneware to bake with, especially something that looks nice as it can become a statement piece when serving food baked goods to guests like pasta bakes and apple crumbles.

Reusable Baking Mat

A great alternative to using baking paper as most conventional baking paper cannot be recycled due to the coating they are covered in. There are compostable baking paper varieties now available which can be disposed of in your green waste bins. They need to have a special code, in Australia it’s AS4736, to be added. Without this code, they can’t be recycled in some way and have to be put in your general waste bin. Make sure to check with your local council to find out how these types of baking paper can be disposed of.

Reusable baking mats are an essential in helping reduce waste in the kitchen. Many are made of silicone, my favourite is made by Silpat is a combination of silicone and fiberglass. My other favourite type of reusable baking mats are Teflon because they are thin enough that they can be cut to size. I do still use baking paper every now and then, it really depends on what I make.

Oven Mitts & Heat Mats

I know it seems a bit silly to add in but I feel like it’s one of the things people often forget when starting out their  kitchen collection from scratch and opt to use tea towels to remove things from the oven. Oven mitts are a much safer option; I have nearly burnt myself many times using tea towels rather than oven mitts. Don’t forget the heat mats either, absolutely essential for hot pots and pans so that your tables and benches aren’t damaged. I like using the cork ones, they look nice and are easy to store. A few retailers stock them, mine were bought from IKEA.

Tongs

I have a whole utensil holder dedicated to just tongs and I’ll need another soon with how many I have. Short tongs, long tongs, tongs with silicone tips and tongs without. It’s good to have some with silicone tips so they can be used on non-stick pans without damaging the coating. OXO is my go to for kitchen tongs, they produce some really great kitchen gadgets.

Whisk

Whisks are great for mixing dry ingredients evenly for baked goods and mixing sauces and batters to make sure they come out smooth rather than lumpy. I use both metal and silicone whisks since metal items shouldn’t be used on non-stick pans.

Box Grater

One of my favourite kitchen gadgets. Awesome for grating veggies, especially when I want to add onions to my meatballs and I don’t want onion chunks in them. I prefer to grate my own cheese rather than buy pre-shredded, I go into detail here about why I do it. A lot of food processors will come with shredding and slicing attachments that are very handy when dealing with large amounts of food. Otherwise, a standard box grater will do.

Masher

Mashing with a fork can get very tiresome, save your arms and have a masher ready to go. I don’t just use it to mashed potatoes, but I also like to use it when mashing bananas for banana bread or dates for sticky date pudding. If you plan to use a masher with non-stick pots and pans, it’s best to have a plastic masher so that they aren’t damaging the coating, they still work great with stainless steel pots and pans too. Stainless steel is still a great addition to your collection.

Pastry Brush

There are many varieties of pastry brushes out there made from silicone, wood and rubber handles. The bristles on the brush can be by nylon, boar hair or silicone. Some people prefer silicone bristled brushes because they’re easy to take care of since they can be put into the dishwasher. They are also great for high heat cooking as they are harder to damage and great at spreading thicker liquids such as sauces for basting meat. In saying that, silicone pastry brushes don’t retain liquid as well as nylon or boar bristles and can cause more liquid than desired to drip over your food, especially if it’s a thinner liquid. This may not be suitable for delicate baked goods if you want to be able to better control how much liquid covers your pastries.

Natural or boar bristled brushes give you more control over how much liquid you can put over your food and are better for delicate pastries. In saying that, natural and boar bristled brushes aren’t suitable for basting over high heats as it can cause the glue holding the bristles together to melt. Furthermore, bristles can also dislodge from the brush and end up in your food so make sure you take care of your natural/boar bristled brushes. I like using both types, each one serves different purposes, but if you don’t want both and want something easy to take care of, silicone is best for you.

Peeler

Peelers come in two main shapes, some with serrated blades. Some people prefer the feel of one over the other, it’s all about ergonomics and what feels right for you. Oxo have a great range with peelers available in both nylon and stainless steel/nylon combo.

Rolling Pin

A great asset in your kitchen for rolling out doughs for pizzas, pastries and fondants. I use both wooden and stainless steel rolling pins but they come in different sizes and materials. I like using stainless steel because it can be easier to clean as wood is a coarser texture and can’t go into the dishwasher.

Scoop Skimmer/Strainer/Spider & Sieve

This is definitely essential if you plan on removing foods from liquid and want to be able to leave the liquid in the pot, such as deep-frying. It’s good to include both nylon and metal in your collection, especially if you’re going to be using them with non-stick cookware or deep-frying, as each have their own use. I also like having the fine mesh skimmer too for things like skimming fat off the top of a pot of chicken broth.

Another important tool on the same wave length as having a sieve. The fine mesh of a sieve ensures your baked goods don’t end up with unwanted lumps without over mixing your batter. Also great for separating smaller particles from larger particles such as thinning out a sauce. I also like having a small sieve for sprinkling icing sugar over desserts.

Can Opener

Most cans do come with a tab attached to help you open them but I have also had them break off when trying to open a can. I have found some cans that are larger tend not to have a tab to help open them, so a can open is definitely handy to have in your utensil draw. I really like the Culinare Magican can opener because it grips really well to cans compared to others I’ve used.

Colander

Colanders are a very important part of your kitchen. You don’t want to precariously drain water from a pot using the lid to keep everything inside, especially with hot water. Also comes in handy when cleaning fruits and veggies in the sink. Oxo make a great stainless steel colander with silicone handles that make it easier to grip onto. This is especially handy when draining hot water so that you aren’t touching hot steel after draining.

Kitchen Scale, Measuring Spoons, Jugs & Cups

An absolutely essential part of your kitchen and making sure your dishes come out just right. If I’ve made savoury dishes enough, I measure with my heart, as savoury dishes tend to be more forgiving. However, when it comes to baking pastries and desserts, it requires a more delicate touch where measurement is important for balance. Baked goods require more accuracy and a measured balance between fats, wet and dry ingredients and kitchen scales make that really easy without the guess work of measuring cups.

Measuring cups and spoons vary in size between brands and even depends on which country you’re based in. Spooning and levelling your ingredients into cups can lead to a more accurate measurement but even then, I have found that using this method has frustratingly given me so many different readings on a scale that I don’t bother anymore and just use a kitchen scale. There are some cost effective scales out there from as little as $10 at Big W and Kmart if you’re from Australia and require AAA batteries.

I still like to use a measuring jug because it makes things easier for melting things in the microwave and for measuring and pouring larger amounts of liquids. Measuring cups and spoons still have their place in my kitchen and while I don’t use them for my baking recipes, I do still use them for measuring spices, seasonings and ingredients for many savoury dishes because they can be much more forgiving as they tend not to need exact measurements. It doesn’t matter too much if there’s a little more or little less. As mentioned with the glass mixing bowls, get yourself the PYREX labelled cups, or another brand made from borosilicate glass.

Kitchen Scissors

While kitchen scissors may seem like a silly kitchen addition, they’re an indispensable tool and have many uses in the kitchen. They’re a little different from your regular scissors, many have additional features such as bottle openers, nut crackers or herb stripper, some even come apart so they can be easily cleaned. Kitchen scissors are perfect for cutting many things such as meats or vegetables, lollies and doughs. They are lighter than standard scissors, which makes them perfect for precise and intricate cuts, so keep your regular scissors out of the kitchen.