50+ Essential Tools Every Kitchen Needs

A large heavy pot is perfect for making soup - and so much more. The thick pot makes it harder to burn anything and holds the heat in once you finish cooking. I use this pot for everything from making sourdough bread to boiling pasta and more.

I use this smaller cast iron pot for the smaller needs from melting chocolate - on low heat only - to pasta sauce and more.

Did I mention that I've owned and used these since 1998 and they are still in pretty much like new condition?

I'm sure you probably have a frying pan. Maybe even two. A nonstick fry pan is a staple.

But it's a teflon coating, isn't it? Get rid of the ones with teflon. Please.

These fry pans have a ceramic coating with no PFOA or PFOS. They are much safer to cook with, and their nonstick ability is fantastic.

You still need to take care of them: don't cook more than medium heat, don't use metal tools on them that might scratch them, and while you can use them in a dishwasher, you're better off washing by hand with a soft sponge and non abrasive soap.

I am a huge fan of cast iron cooking. There are so many delicious things to make in this from oven roasted potatoes to cinnamon rolls and more.

Make sure you know how to care for your cast iron pan, and it will last you forever. And yes, it makes fantastic bacon, too. If you aren't baking it in the oven in a jelly roll pan with a rack (see below).

A good cutting board is a must for any kitchen. I love bamboo cutting boards. This one has a juice ledge, which is perfect for cooking meat and catching the juices. This is perfect for cutting your onion, smashing your garlic, or anything else you need.

To make your crostini, you need to use a proper bread knife. Ok, anytime you cut bread you need a good bread knife. I love how well this one is balanced, and it lasts - I've owned it for over 20 years.

I also use my bread knife to cut everything from cinnamon rolls to tomatoes, in addition to bread. The serrated edge is perfect for foods that don't want to cut like those.

A quality chef's knife is critical for cooking. You want a sharp knife for safety, as it doesn't require as much pressure to push through foods.

An 8" or a 10" chef's knife - or both - is a great place to start. As you cook more often, you need multiple knives, especially when you cook with raw meat.

This is one of my favorite brands - almost all my knives are Global - because they're so well balanced, and they last if you take care of them.

Always clean them, never put them in the dishwasher, and get them professionally sharpened. This is a knife that will last you a lifetime. (Mine are well over 20 years old.)

If you use canned beans, you always need to rinse them before you use them. This colander is perfect, and it works just as well for cannellini beans as it does for grapes or strawberries or lettuce for salads.

I am sure you probably own a liquid measuring cup already, but you still want to buy this one. I promise. It is hands down my favorite.

This measuring cup has angled markings to read how full it is. Forget having to bend down over the counter to try to guess whether you have a half cup or not. You can look straight at this one and see exactly how much you have.

And yes, I just might own this version in one cup, two cup, and four cup sizes. I use it constantly.

Just like the liquid measuring cups, you probably have measuring spoons already, but hear me out.

These are my favorite for a few reasons, and I just might have you swapping out your measuring spoons for these. And yes, I own three sets of measuring spoons.

When I'm baking, I often need to measure liquid and dry ingredients for the same recipe, so I need to use multiple sets, but this one has dual sides so you can do a teaspoon of vanilla on one side then a teaspoon of baking soda with the other side.

This set is magnetic, so it's easy to store so you don't lose them, too. Plus, it fits inside spice jars, which most of my teaspoon and tablespoons do not.

The bench scraper may be the most used tool in my kitchen. In fact, I own two of them and still sometimes have to remove one from the dishwasher to wash it by hand.

While this is great to scoop up chopped fruits and veggies from your cutting board to put them in a bowl or pot without making a mess, it's also fantastic to scrape a counter to remove detritus from a countertop before you clean it - especially when it's dough or anything stuck on.

And it is perfect for cutting and portioning dough from everything from homemade crescent rolls to scones and more. I use it to cut brownies in the pan, to, because I can gently press down and not use a knife that can damage a nonstick surface.

A pizza wheel is great for so much more than just cutting pizza. And a good one lasts forever.

Use your pizza wheel to cut all sorts of dough from scoring shortbread to cutting pasta dough to easily slicing dough into chunks for everything from pretzel bites to gnocchi and more.

If you don't own a zester, you need to purchase one. They last forever and have several uses.

When you need to zest a lemon or a lime or an orange, this is your tool. When you want to grate ginger, use this. When you want to finely grate a hard cheese, bingo!

On the flip side, if you need to grate something like cheddar cheese or potatoes or carrots, you want a coarse grater like this one. (Yes, you need both.)

I also use this for Parmesan cheese when I want a different grate, like when I make cacio e pepe or for lasagna. This is a good alternative to a food processor if you don't own one, too.

Yes, it takes a little more work, but it works. And I prefer this style to a traditional box grater - plus it takes up less space!

Every home needs a good set of tongs, and I love the silicone ones for their ease of cleaning. These tongs are perfect to flip and remove your crostini without getting burned.

These are great for removing meat from a pot or turning pot stickers in a pan. The silicone tips ensure that you don't scrape and ruin a nonstick pan, too.

You need a set, not a single whisk if you're going to cook regularly. The silicone whisks are my favorite because they do not scratch my pots and pans, but they're sturdy enough for heavy use.

The handles are also thick and do not transmit heat, so even when I'm whisking caramel over high heat, the handle doesn't get hot or burn me.

I love cooking with wooden spoons. I know they won't damage any cookware, which is key.

But wood also doesn't harbor bacteria the way plastic can (go ahead, google it), which is another reason I use these regularly. Plus, they don't stain with tomato the way plastic often does.

I use these to stir onions while they saute, for soups, and more. And with a whole set, I don't have to worry about running out. Usually.

A good spatula is necessary to scrape out the last of anything from tomato sauce in a pot to brownie batter in a bowl.

You want a silicone scraper portion that's flexible enough to mold to the pot or bowl while being strong enough to pick up whatever you have attached.

And I strongly prefer the ones with wooden handles to the plastic handles. It just feels better and stronger in my hand.

Yes, they're called cookie scoops, but they get used for so much more than just scooping cookies - which is traditionally the middle size of this set.

Use the big one for muffins. Use the small one for truffles. Use them to scoop cupcakes into the pans and to portion meatballs, too.

Whether you're cooking or baking, having portion sizes be the same is critical, and this ensures it happens.

If you do any type of shredded meat, you need these meat claws. They're so much easier and better than trying to use forks.

I can use them to carefully pick up meat, and they make my carnitas shred in a snap, and it works just as well as chicken and pulled pork and more.

This is one of my favorite gifts to give, too.

If you've never used a tomato shark before, you are in for a treat. This cleans out the stem portion so much easier and cleaner than any other method.

And yes, it works just as well to hull strawberries as it does to hull tomatoes.

I find the vegetable peelers that peel from the top rather from the side much easier to use. And they feel less flimsy, too.

While you probably know to use your peeler on potatoes and carrots, did you know that it makes perfect shavings of chocolate and hard cheeses like parmesan?

So yes, this is my tool that is a one use only, but it is SO worth purchasing.

A potato ricer is how you want to make fluffy mashed potatoes. Do not use your hand mixer. Trust me.

It's incredibly simple to use, and it's so satisfying, too. I use this for my mashed potatoes, but I also use it for the potato when I make my homemade gnocchi, too.

A stand mixer is one of those "adult" purchases that pays dividends forever. It makes it so much easier to make anything with a dough, whether it's bread or cookies.

And frosting for cakes, not to mention cakes. And it's fantastic to shred chicken, too.

I own a KitchenAid, but they have changed the motor on this to make it less powerful, so they don't last the same way my 20 year old mixer does.

I had mine repaired this summer because the only repair shop in five states (seriously) is an easy drive from my house. Before I learned I could repair it, I did a ton of research, and this is the mixer I would hands down buy if my mixer stopped working again.

If you aren't ready to commit to a stand mixer yet, this is a great hand mixer for you to use in its place.

It doesn't have the same power, and you can't mix bread dough with it as easily, but it does have work for knead bread.

I love that it comes with a case to hold the different beaters. You don't want to know how often I lost my beaters in the drawer before I had a case!

An immersion blender is fantastic for cooking. It lets you blend your items in the pot where you cook them, which is so much safer than a traditional blender for hot items (though yes, there are safety precautions you can and should take if you use a traditional blender).

This is fantastic for blending soups, making beans, pasta sauce, and more. You can use it to make mayonnaise and salad dressings and whipped cream with the whisk attachment, too.

While I use an immersion blender for so many things, when I want a perfectly smooth soup, I use a high powered blender instead.

This is one of those appliances you don't want to go cheap on. Invest in a good one, and you won't regret it. And when working with hot liquids, make sure you take appropriate precautions!

A food processor is one of those tools that helps with food prep to make it go so much faster and easier.

You want a wide mouth food processor so you can use it to slice larger items like potatoes and cheese. And you want one that includes different blades so you can mix, grate, and slice, like this one.

The 14 cup bowl means you have plenty of room for whatever you want to make, and it has a strong motor that will last for years.

My Instant Pot is one of the most used appliances in my kitchen. It's perfect for the nights when I need to run kids around and can't babysit the stove.

It makes amazing soups and the carnitas I can make in it is amaaaaaazing. And of course the ease of making chicken stock and more.

A quality baking sheet is critical whether you're making cookies or crostini. The higher quality keeps bottoms from burning, and it's less likely to warp as it heats.

And yes, your silpat fits perfectly inside this baking sheet. The sides of a jelly roll pan help keep anything from accidentally slipping off the side, too.

If you don't own a silpat, buy one. Now. This is one of the most used items in my kitchen. It's reusable and so much easier than fussing with parchment paper.

Keep your baking sheets from getting things stuck on them. These are so easy to clean, too.

Once upon a time, I used to roast my Brussels sprouts and sweet potato fries on my silpat. That meant I had to flip them half way through to ensure they crisp on both sides.

Once I invested in a rack for my jelly roll pans, I was so much happier. I don't have to flip them anymore, since the air can circulate all around the food.

So yes, use it for chicken wings and all the things you want crispy.

Making brownies? Blondies? Another cookie bar? This is what you need for all those desserts.

This is a quality crafted pan, so it is less likely to warp, and the desserts will bake evenly.

Plus, it has a lid to store any leftovers or transport them to your friends or family. Just please don't use a knife to cut anything in here, as it will ruin your pan.

I discovered stacking wire cooling racks many many years ago, and they save my bacon when I'm in a baking spree. I just don't have that much counter space to spare.

This lets me put my cakes or cookies or bagels or breads onto a cooling rack then stack another rack on top of it for the next batch to come from the oven. Genius!

I work with chocolate a lot whether I'm making truffles or dipped Oreos and more. I used to just use a fork, but these are SO much better.

The proper tools help keep too much chocolate from staying on whatever you're dipping, plus it's easier to get the item off the tool and place it on parchment to dry.

My gram had a broom cake tester, and sometimes the classics are still the best. You need a cake tester of some sort to tell when your baked goods are done.

I like this one because it works better than metal ones, I think, and I don't ever have to wonder if it's clean or not because you just break off a new straw each time.

Note: your baked goods are generally done when you have a couple crumbs that come out with your cake tester. If you wait until it's totally clean, you've likely overbaked your treat!

Whether you plan to make donuts for frying or biscuits, biscuit cutters are fantastic for any dough. And an actual biscuit cutter works to create a better edge than a knife that actually improves the rise, too.

I use my pastry brush for everything from brushing egg white on homemade pretzels to adding olive oil to the top of crostini to basting meat as it cooks. It's a perfect way to control how much you use and where it goes.

You need a kitchen scale. Just trust me.

Baking is far more accurate when you use a scale, especially when you're doing things like sourdough bread.

It also comes in handy when you're baking and need eight ounces of chocolate. Or you're cooking and need a pound and a half of ground beef.

I like that this lets me use pounds or kilograms, and it goes up to 11 pounds, which is more than most kitchen scales. Plus, it's easy to clean and the display is bright and easy to read.

When you have leftovers, you need to store them - and these are my favorite. They're leak proof, so I can use them for liquids (hello, soup!) or for marinating meats - and everything in between - and never worry.

I use my ramekins for so many purposes. When I'm poaching an egg, I crack my egg into the ramekin first. It's ideal for making my homemade molten lava cakes or so many other desserts.

But I also use them as prep bowls - yay multi-tasking. They're perfect to hold ingredients so I can quickly add them to anything I'm making.

Mason jars are another one that I collect in multiple sizes to use for a variety of projects. I prefer the wide mouth mason jars simply because it's easier to get everything both into and out of the jar.

I use different sizes for everything from homemade blueberry syrup to holding leftover pasta sauce to making egg bites and more. Make sure you clean them thoroughly and store food in them properly, and they'll last.

If you see a lid start to rust or become otherwise damaged, you can purchase new lids without replacing the whole jar, too.

Whether you're making casseroles or lasagna or enchiladas, you need a glass baking dish. These are great because they double as the cooking vessel and storage for any leftovers.

This is why I love the ones that come with lids!

If you're going to make pizza - whether you make a homemade pizza or bake up a frozen one, use a pizza peel to get it into and out of the oven, and bake it on a pizza stone.

Besides looking professional, the pizza bakes up so much better than when you use a metal pan in the oven. And when you aren't using it for pizza, it makes a great charcuterie board, too.

You may have a can opener, but I bet you don't have this can opener. I received it for a wedding present nearly 20 years ago, and it's still going strong.

My favorite part - in addition to being easy to use - is that it creates a smooth edge for the can and lid. I swear, it's magic.

When I was a kid, I cut my finger open badly on a can and needed stitches. Neither my kids nor I can cut ourselves thanks to the safety this can opener offers.

How many recipes do you have that require you to juice an orange or a lime or a lemon? If I'm going to have to do that, I want to get as much juice from it as possible with as little effort as possible.

The orange juicer really works just on the orange, but you can get a lemon juicer that you can use for both lemons and limes. The size just doesn't work to use the orange squeezer for smaller citrus.