Large Pan
by All-Clad
Perfect for browning large quantities of meat and veggies, pan roasting whole chickens, and reducing sauces.
Equipping Your Kitchen
Now it’s simpler than ever to get dinner off your mind and onto your plate with these helpful kitchen tools.
Medium Pan
by All-Clad
Equally essential as a large pan for proteins and sauces – invest in a medium-sized oven-safe pan to easily move from stovetop searing to the oven.
Small Pan
by All-Clad
Ideal for toasting nuts and reducing glazes.
Cast-Iron Skillet
by Lodge
The best bet for searing, stir frying, roasting, and transitioning seamlessly from stove to oven.
Large Pot
by Cuisinart
For boiling al dente pasta.
Medium Pot
by All-Clad
Necessary for blanching green beans and asparagus.
Small Pot
by All-Clad
The right size for steaming a cup of rice and prepping sauce.
8" All-Purpose Chef’s Knife
by Misen
The most versatile tool in your kitchen, used for daily chopping, slicing, mincing, and dicing.
Paring Knife
by Zwilling J.A. Henckels
For small, decisive tasks like slicing, trimming, and peeling fruits and veggies.
Serrated Knife
by Victorinox
Excellent for slicing fresh baked bread and tomatoes without tearing.
Cutting Board
by Stanton
We recommend having at least two cutting boards in your arsenal for safety reasons – one dedicated to meats, one dedicated to vegetables.
Mixing Bowls
by ChefLand
Start with a small and a medium bowl. Having two bowls is important for preventing cross-contamination when you’re mixing meat in one bowl and vegetables in the other.
Baking Sheet
by Vollrath
Roasting, toasting, and baking call for every kitchen to have 2-3 baking sheets. Grab a roll of aluminum foil or parchment (not waxed!) paper to make cleanup easy.
Colander
by ColanderPro
A colander tackles big jobs, like draining pastas and canned beans.
Meat Tenderizer
by OXO
Breaks down tough fibers and pounds chicken and veal into uniformly thick cutlets.
Potato Masher
by KitchenAid
As the name implies, makes for the creamiest, dreamiest mashed potatoes.
Zester
by Microplane
We use a microplane to capture the flavorful zest of citrus fruits (just avoid the bitter white pith!), but you can also use it for grating ginger, garlic, and hard cheeses.
Wire-Mesh Strainer
by Cuisinart
A wire-mesh strainer or sifter is ideal for tasks that require a finer filter.
Peeler
by Kuhn Rikon
It’s not just for taking the skin off produce - you can make ribbons and noodles out of carrots, cucumbers, zucchini, and countless other vegetables.
Meat Thermometer
by Taylor Precision
Take the guesswork out of safely cooking proteins. Insert a meat thermometer into the thickest part of the protein. We recommend the instant-read variety with a large, easy to read display.
Kosher Salt
by Diamond Crystal
Course and easy to pinch, this chef’s favorite is perfect for seasoning to taste.
Cooking Oil
by Frantonia Barbera
Buy a quality extra virgin olive oil or more neutral-flavored canola oil for higher temperatures. A non-stick cooking spray comes in handy for baking and grilling recipes.
