I’ve moved apartments 5x in two years - here’s everything I need to set up a new kitchen
my essential cooking equipment (no fancy gadgets!)
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With all of my moving around lately, I’ve had to get really picky about the equipment I absolutely need in my kitchen. There are a few beloved items I’ve hauled from apartment to apartment (like my stainless steel “everything” pan, the Le Creusets I scored on eBay, and my good chef’s knife), but the rest either needs to be small enough to throw in my suitcase or truly worth it to borrow/reacquire in a new place. As a food student-turned-recipe developer who cares a lot about how I cook everyday, here’s my criteria for what makes it into my kitchen:
Extremely functional, I’ll use it at least weekly if not daily
Versatile for many types of food and cooking methods
Easy to clean
Cheap-ish, but I will pay more for good quality that I don’t need to replace
Minimal redundancy, no need to get something new that a tool I already have can accomplish
No cords or single-use gadgets (though I recently had to borrow an immersion blender, that might be my exception)
Read below my full list of kitchen essentials, from pots & pans, to utensils, to other equipment I’ve found worthwhile. What kitchen items can you not live without?
Speaking of hauling things from apartment to apartment, you might also be interested in my cookbook collection:
Or how I stock my pantry with the food basics:
Here’s my list of cooking essentials:
Pots & pans
Stainless steel skillet
My “everything” pan. For searing meat/fish/veg, for stir-fries, for shallow poaching and braising, probably 90% of my cooking happens in this pan. Stainless steel can handle high heat and distributes it evenly, it safely goes in and out of the oven, and is easy to clean.
I especially like the curved edge of the Made-In sauciers for tossing pasta. They’re on the pricier side, but will last forever - I’d go 3QT if you’re cooking for yourself or 5QT for a family.
Nonstick skillet
I really only use this for eggs (everything else goes in the stainless steel), but it’s still worth it to me for that. Unlike everything else on this list, this is something I’d replace regularly since it just doesn’t do its job once it’s worn down.
Look for something on the lower price range without toxic coatings, like this.
Stainless steel saucepan
For boiling pasta. And eggs, and blanching vegetables, and making rice on the stove, etc, but realistically in my kitchen it’s most often the pasta pot.
Look for 3-ply or more so the heat doesn’t scorch through the bottom. I used to have an amazing one with a strainer pour spout like this and I’ve been missing it ever since I had to leave it behind. If you’re cooking for more people or make a lot of stocks, go for a big stockpot also.
Dutch oven
For long, slow cooking. I use mine mainly for braising meat and making soup, but you can also roast a chicken or bake bread in them.
The iconic Le Creuset casserole is unfortunately worth the hype and will last you a lifetime. I snagged a flame orange 22 and 24cm set on eBay several years ago, check there and your local thrift shops and you might get lucky.
Aluminum sheet pan
For roasting veg, baking cookies, as a prep surface, the options are endless.
It’s useful to have at least two half-sheets at home (full sheets are for restaurant-sized ovens) and if you like, the quarter-sheets are also nice for smaller jobs.
Baking dish
This is where I roast a chicken, using the tall sides to fit vegetables underneath and catch the drippings as it cooks. Of course it’s also good for lasagna, casseroles, oven braises, anything you’re putting in the oven that’s too tall or juicy for a sheet pan.
Ceramic or enamel are both solid, I’m fixated on the blue and white Falcon Enamel style.
Utensils
Very good chef’s knife
Don’t buy one of those sets that comes in a knife block, they’re a waste of space and usually terrible quality. Instead, invest in one great knife you’ll use for almost everything. This can be a very personal choice, so I’d recommend going to a knife or kitchen supply shop and asking their expert to give suggestions based on your budget, cooking needs, and preference.
If you’re still confused, the Wustof Classic Chef’s knife is a solid pick to begin with.
Bread knife
Just for bread and tomatoes. This should be fairly inexpensive, I like my Opinel.
Paring knife
For smaller tasks that would be overwhelmed by your regular chef’s knife.
Victorinox makes one that’s sharp, lightweight, and cheap.
Microplane
For grating cheese and zesting citrus, some of the most important tasks!
The handheld style makes a big difference over box graters, I have this one on my list to get asap.
Tongs
Like an extension of your hand in the kitchen. I use them for picking things up from a hot pan, tossing pasta, serving salad, whatever - this is my everyday workhorse.
If you’re really getting into it, chef’s tweezers are not at all necessary but fun to have - I use them for turning small items in a pan (ex: tofu, chopped veg), for more delicate plating, and for pulling things out of narrow jars.
Cucchiaio
I used to think these spoons with holes were useless, but when my Italian apartment came with one I got attached. How else are we getting rigatoni out of the pasta pot??
Both the style with holes and the more strainer-like version work well.
Whisk
I often try to get away with a fork, but a whisk just does it so much better. Start with a balloon style.
Peeler
Not just for peeling, also for cutting vegetables into ribbons for salads and pickles. I like the Y shape style.
Ladle
Most often I’m using this for getting splashes of pasta water to add to my sauces, but of course it is good for other things too. Get a metal one so it’s safe in any heat and easy to clean.
Flexible silicone spatula
For getting every last drop from a bowl or pan, look for something like this.
Fish spatula
For fish, obviously, but the thin flat shape makes it great for cleanly lifting many things off a pan, and also for pressing down from above.
Here’s a good one.
Wooden spoon
It’s just useful to have around, you know? I don’t have a rec for this, just get one that’s sturdy and comfortable. This is a nice souvenir to pick up from local artisans when you travel.
Chef’s press
One of my favorite tools! Weighing down meat and veg is the best way to get an even, crispy, golden sear that doesn’t stick to the pan. Sure, you could use a plate and a can of beans, but this press is so handy it’s worth the buy (it also makes a great gift).
The creator of this design only sells direct on his website and through a few retail partners - check it out here.
Bench scraper
To be honest I’m not an avid user yet, but every time I see a chef swipe all of their ingredients from the chopping board in one satisfying motion I have the urge to pull this out of the drawer again. I do use it when making pasta and baking, it’s perfect for getting every bit of flour and dough.
You don’t need anything fancy, the cheap plastic ones work great.
Other useful equipment
Digital kitchen scale
For everything!! I used to think this was just for baking, but it’s entirely changed my cooking life too. Imagine a recipe where you’re putting a bunch of ingredients in a bowl - now there’s no need for measuring cups, no calculating liquid vs dry volumes, no washing up multiple dishes - just put the bowl on the scale, pour until the number hits the weight you need, then zero it out and add the next ingredient.
Escali is a good pick and reasonable price.
Mixing bowls
Besides the obvious mixing uses, I often use a medium bowl to hold my kitchen scraps cleanly on the counter so I’m not opening and closing the trash constantly as I chop vegetables. And go bigger than you think for the largest bowl, it makes all the difference when tossing a salad.
I like metal because they’re lightweight and easy to clean, look for a basic set like this.
Cutting board
Get one as big as your counter (and sink) will allow to give yourself a comfortable chopping surface.
I like wood for my everyday board, and have a few extra plastic boards for when I’m working with raw meat or fish.
Meat thermometer
The most accurate way to know if your meat is done, and to practice getting consistent results.
Not essentials, but I love having them around:
Pasta machine
Rolling pasta at home is such a fun, relaxing activity, and so easy once you get the hang of it. I admit I haven’t done a lot of it while in Italy, but when I’m away I’m so thankful for the ability to make fresh tagliatelle at home.
The Marcato Atlas 150 is the classic home machine.
Tart tin
I don’t do a lot of dessert baking, but I love the blank canvas of a tart. A few times a year I’ll get inspired to do something fun with it, and to me it’s worth it for that.
The shallow tins with fluted edges and a removable base are easy to work with and look so nice on the counter.
A few of my fruit tart creations
What other tools do you love that I should keep in mind for the next move?
Recipes to practice cooking fundamentals, using this equipment:
Have never considered a chef’s press, but I am now!