Ultimate Kitchen Essentials

We live in the age of technology – there’s a gadget for everything, and your kitchen is no exception! Between infomercials, cooking shows, and celebrity endorsements, there seems to be a new “kitchen essential” every day, each more time-saving and life-changing than the last. But the temptation to perfect your kitchen arsenal can have unforeseen consequences, ending in drawers overflowing with single-use items and a kitchen so cluttered you’d need a map to locate anything.

Fortunately, you don’t need much to create a truly well equipped kitchen – investing in the right basic tools can save you money, not to mention a lot of time spent rifling through cabinets in search of the garlic press/avocado cutter/etc.

First, let’s cover the most basic of basics­; though they may not be flashy or glamorous, these are the building blocks for a functional kitchen, and for any chef - amateur or professional - they’re the first step to success in the kitchen.

Left to right: Serrated knife, paring knife, French chef's knife, Santoku chef's knife

A good set of knives

Surprise! Knives are first up on our essentials list, and it’s probably obvious why – they’re doing most of the prep work in the kitchen, after all. But you don’t need a 20-piece knife set to be successful; as a matter of fact, you probably only need three.

A paring knife will help you with more finicky tasks – removing seeds from lemons, peeling fruit, and cutting out stems in peppers. The small blade gives you more control, which comes in handy when you’re doing something tricky like removing the skin from a slippery mango, or taking the tops off strawberries.

A chef’s knife is your kitchen all-star; great for everything from dicing an onion to cutting down pumpkins and squash. In fact, most of the personal chefs in our team carry more than one their arsenal! A traditional “French style” chef’s knife has a slight curve to it’s cutting edge – this allows for more of a rocking motion while chopping or dicing things such as herbs. “Santoku” knives, which are Japanese in origin, feature what’s known as a “sheepsfoot blade” and have little to no curve on their cutting edge.

A serrated knife or bread knife will likely see a bit less use than the others, but for many tasks it can’t be beat. Between carving roasts, breaking down loaves of bread, cutting pies and tarts, and slicing tomatoes with ease, it’s sure to come in handy more than you’d think. While sharpening these knives can be far more complicated (or even impossible), some brands like Cutco produce serrated knives which can be sharpened in their store, just like a chef’s knife or paring knife would be!

Quality cutting boards

Those knives need a spot to work, which is why cutting boards are second up! There are two types of cutting boards you should invest in: wooden and plastic. Wood cutting boards will dull your knives far more slowly than plastic or glass, making them ideal for nearly all your prep work. The exception is when you’re handling raw meat or fish, which should always go on a plastic cutting board (glass works too, but it’s harder on your knives). Plus, when you’re finished, just run it through the dishwasher for complete sanitation! Just make sure your wooden board doesn’t go in the dishwasher, and oil it regularly to keep the wood in good condition. No chef likes to see a split cutting board!

The essential pots and pans

Similar to knives, you’ll need a few different pots and pans to efficiently execute your kitchen tasks. Cast-iron pans are excellent for everything from searing meats to baking bread and pizza, but they do require very specific care and seasoning to maintain their effectiveness; cast-irons can handle extremely high heats, and once hot, stay hot, so don’t forget your oven mitts when cooking with this pan!

At least one nonstick-pan is always a good idea, particularly if you are a fish-lover. There’s nothing more disappointing than destroying a beautiful piece of meat or fish because it got stuck to the pan while cooking – just make sure to avoid metal tools while cooking in your nonstick, or the coating can easily be damaged.

A heavy-bottomed small pot is an absolute necessity for anyone making rice on a regular basis, and a good idea even if it’s not your forte. This pot will handle everything easily - making caramel, cooking grains and beans, poaching eggs, making sauces and gravies will be a cinch (and a heavy bottom will keep more delicate items, like rice or grains, from burning before they’re completely cooked).

A stock pot with a steaming basket is more useful than most people might think, and the personal chef’s best friend. Whether I’m cooking for a client or myself, it seems this pot is always in use. Because of it’s height, a stock pot is great for anything involving a lot of liquid – cooking pasta, boiling potatoes, making soup, and of course making your own stock are all ideal uses. And assuming your stock pot is metal, then you’ll have no problem deep frying in this pot as well! Add a steaming basket and it’s productivity skyrockets – no need for an extra machine cluttering up your cabinets.

Those with more specific tastes may want to branch out even more. Love braised meat or veggies? Investing in a high quality enameled, oven-safe pot (like the famous Le Crusets) will save you time both while cooking and cleaning up! And for anyone who loves their meat grilled, but hates getting caught in the rain or cold, a grill pan will be your hail Mary.

A good set of baking sheets are useful in every kitchen, and even more so if you decide to invest in some silicone baking mats as well. Make sure to pick baking sheets that have sturdy, thick bases – a baking sheet that is too thin will buckle every time it gets hot, which is less than ideal in most cases. Heavy-gauge aluminum pans are used in most kitchens because they’re effective, conduct heat evenly, and last a lifetime. Silicone baking mats are nonstick, so they’ll save you a ton of time in clean up and keep your food looking great as well; they can be used for everything from baking to making candy and brittle, because they’re heat-proof in addition to being non-stick! My silicone mat has been one of the most heavily used kitchen items I own – both when I was baking professionally, and now as a personal chef; it’s versatility can’t be beat!

Mixing bowls might seem like an obvious kitchen necessity, but having the right variety matters too! Not only should you invest in a variety of sizes, but having at least one set of  both glass and metal mixing bowls is a wise choice. Glass can handle the microwave, while metal can handle high-heat or even the oven, and both are suitable for use as a double-boiler. Plastic may be tempting, it’s best to have bowls that you won’t worry about melting!

An immersion blender is a wonderfully diverse piece of equipment, and a big favourite of our personal chefs as well! Immersion blenders are hand-held, portable, and just as useful as your average blender (with 1/4^th the clean up time). No more messing around with blending hot liquids in batches while worrying your blender lid will fly off – an immersion blender allows you to puree sauces and blend soup with ease, all inside the pot! Not to mention it’s perfect for all those smaller tasks like emulsifying a vinaigrette or making a quick batch of pancake batter. Some immersion blenders even come with additional attachments like whisks and mini-food-processors, making your prep work all the easier!

Don’t forget your tools!

I know, I know, it’s easy to get excited by fun little kitchen gadgets – after all, there’s so many to choose from! But it’s less charming once you find your kitchen is filled to the brim with things you’ve never touched. Now, I’m not saying you need to throw everything out – if you love your garlic press then by all means, keep it close! But if you’re struggling to figure out which tools are really necessary, then our checklist may help:

- One balloon whisk and one French whisk

- At least two heat-proof spatulas

- Tongs (grill-lovers, you may want a longer pair too)

- One set of liquid measuring cups, and one set of measuring cups/spoons for baking

- A meat mallet/tenderizer

- A good set of thermometers (one for your oven, so you’re not baking at the wrong temperature; one for your meat, so it’s not over-cooked; and a candy thermometer if you’re an avid baker – or deep fryer!)

- A set of funnels

- A sturdy peeler (ceramic is a favourite among many professional chefs and bakers)

- A good grater (box graters give you many options with one tool, but if you prefer a hand-held grater try Microplane)

- A fresh pepper grinder

- Tweezers (if you’re a big fish eater, this is important – those tiny bones are slippery!)

Left to right: French whisk, balloon whisk, ceramic peeler, metal tongs

Ultimately, everyone’s kitchen (and kitchen needs) are different – but beginning with these tools and pieces of equipment means you’ve got a head-start towards culinary success. And having a well-equipped kitchen has another great perk – it’s easier to tell when you actually need to buy something else. Not to mention, by investing in fewer tools overall, you can focus on investing in higher quality, not higher quantity. As the German say - “Weniger aber besser” – meaning, “less but better.”

Happy cooking!