KITCHEN TOOLS I ACTUALLY USE EVERY DAY
After years of testing recipes for this blog, my kitchen has gone through a lot of gadgets. Some got used once and shoved to the back of a drawer. Others earned a permanent spot on the stove or in the utensil crock, and those are the ones I want to share with you today. This isn't a list of everything you could buy. It's the stuff I reach for over and over, the tools I'd replace the same day if they broke.
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If I could only keep one pot, this would be it. The Staub is heavy, holds heat beautifully, and goes from the stovetop straight into the oven, which makes it perfect for soups, short ribs, pasta, you name it.
The 7 quart size is big enough to feed a crowd or make a pot of something that lasts us through the week. I actually also purchased a smaller one, and that one sits inside the drawer. This is the only size you’d likely need!
My favorite detail is the lid. The little spikes on the underside collect moisture and drip it back down onto whatever's cooking, so things stay tender instead of drying out. I’ve had mine for about 4 years now and it still looks brand new even though we use it multiple times a week. It’s definitely an investment, but well worth it!
And while you’re at it, grab a can of Bar Keeper’s Friend. It’s my not so secret weapon for keeping this Dutch Oven (and all my pots and pans) looking like new. Inside and out. If you’re going to invest in an heirloom worthy pan, be sure to take care of it!
If you're going to buy one cutting board, make it a Boos Block. Mine is walnut and it's big enough for real prep work, whether I'm chopping a mountain of vegetables or carving a roast chicken. It's also pretty enough that it lives on my counter full time.
The key to making it last is a little maintenance. Every so often, when the wood starts looking dry, I rub it down with Boos Mystery Oil and let it soak in, then finish with a layer of Boos Board Cream, which has beeswax to seal it. It takes five minutes and keeps the board from drying out or cracking. Treat it right and it'll outlast every other thing in your kitchen.
These two pans cover just about everything. The 8 inch is perfect for a couple of eggs or a quick grilled cheese, and the 10 inch handles a full meal like chicken cutlets or a big batch of fried rice. Because they're ceramic nonstick, eggs slide right out and cleanup takes about thirty seconds.
If you're building a kitchen from scratch, this set is where I'd start.
After my Dutch oven, this is the pan I reach for most. It's deep enough to pull off a whole one pan dinner, and the lid means I can simmer, steam, or keep things warm without dragging out another pot. We use this for Thai noodles, bolognese, you name it.
It has the same easy clean nonstick as the fry pans, so even saucy, sticky dinners wipe right out.
MORE FAVORITES:
Salt & Pepper Grinder - One hand grinding, and I’ll never go back.
Skinny Measuring Spoons: Narrow enough to slide right into a spice jar. No more cumin all over the counter.
Wood Spatula: gentle on my Dutch oven and nonstick pans, and the flat edge scrapes up every browned bit.
Le Creuset Salt Cellar: I actually have 2 of these, 1 for salt and 1 for pepper. Keet it right by the stove where I actually need it and the rubber rimmed top keeps it fresh.
Meat Thermometer: I no longer fear raw chicken. Two seconds and I know if dinner is done, no cutting into it to check.
Juliska Spoon Rest: a pretty place for your utensils while you cook instead of a mess on the counter or stovetop.
Chip Clips: I’m a grown up now. I finally got proper bag clips. I use it for everything from salad dressings to cocktails, and it gets way more juice out than squeezing by hand.
