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19 Buy-It-For-Life Pieces of Kitchen Gear That'll Stand the Test of Time

Sturdy cast iron! Sharp knives! Workhorse Dutch ovens! These tried-and-tested items will last a lifetime.

By
Rochelle Bilow
Rochelle's headshot
Rochelle Bilow
Commerce Editor
Rochelle Bilow is the commerce editor for Serious Eats, as well as a novelist. Based in Vermont, Rochelle specializes in stories about home cooking, techniques, tools, and equipment. She has been writing about food professionally for over a decade.
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Updated June 26, 2024
A person searing meat in a cast iron skillet on the stovetop

Serious Eats / Russell Kilgore

Regular time logged in the kitchen means equipment that gets dull, worn down, or outright broken. Some cooking tools, like bread knives and nonstick skillets, aren’t made to last forever; that’s why we recommend buying inexpensive versions of these tools that can be replaced every few years. But other gear should last a lifetime—even if you cook every day. (And people are passionate about finding quality products—there's even an entire Reddit thread dedicated to Buy It For Life, a.k.a. BIFL, gear.)

High-quality cookware, like cast iron pans and well-made Dutch ovens, are meant to last for decades. Many even come with lifetime warranties. Although a high price tag is sometimes part of the deal, some of these kitchen essentials are surprisingly affordable. Whether it’s a generous warranty, well-sourced materials, impeccable construction, or easily interchangeable replacement parts, these kitchen tools will go the distance. Buy them once, treat them well, and they’ll be your longtime companions.

  • In a comprehensive test of 30 chef’s knives of different styles and price points, this 8-inch knife from Wüsthof earned top marks in almost every category. The carbon steel blade extends the length of the handle. Unlike wooden-handled knives, the polymer material of the Wüsthof will not warp over time (although it’s still never a good idea to run any cooking knives through the dishwasher). The blade is not as sharp as the Japanese knives that topped our review, but it is certainly sharp enough to meet the needs of home cooks. The profile and shape of this German-made knife will also feel familiar to most. 

    Good to Know

    • Handle material: Polymer
    • Blade material: Carbon steel
    • Weight: 8.5 ounces
    Using a chef's knife to dice an onion on a wooden cutting board

    Serious Eats / Vicky Wasik

  • The Best, Sturdy Wooden Cutting Board

    The Boardsmith Maple End-Grain Cutting Board

    The Boardsmith Maple End-Grain Cutting Board
    PHOTO: The Boardsmith
    $360 at Amazon View on Theboardsmith.com

    Invest (and take CARE of, we scream) in a high-quality wooden cutting board and you’ll have it for life. Unlike plastic, wooden boards can be sanded down to create a new surface if the top layer becomes marred by knife marks. End-grain wooden boards are less likely to split and warp than their edge-grain counterparts, and are gentle on knives. We've long admired The BoardSmith Maple End-Grain option for its impeccable construction and thick, 2-inch profile. All of BoardSmith's boards are customizable, too, so you can add a juice groove or feet and choose your ideal size. (A larger board can function as a complete work surface, although you’ll pay more for the increased surface area...not to mention bigger boards are more difficult to clean). While on the pricey side, its superior performance justifies spending more for a wooden cutting board.

    Good to Know

    • Available sizes: 12 x 18 x 2 inches; 16 x 22 x 2 inches; 18 x 24 x 2 inches; and custom orders
    • Customizations: Finger grooves, juice groove, feet
    • Weight: 23 pounds (18- x 24- x 2-inch option)
    • Wood: Maple
    • How to maintain: Wash and dry thoroughly; regularly treat with food-grade mineral oil and/or board butter
    the boardsmith wooden cutting board on a countertop with a knife on the board

    Serious Eats / Grace Kelly

  • Cast iron skillets, no matter the maker, are meant to last longer than a lifetime: These are generational heirloom pieces that can be brought back to life, no matter what. That said, value varies widely among brands, based on design and price point. We tested 11 skillets and our longtime favorite from Lodge came out on top. It’s refreshingly affordable (although you can spend hundreds on a cast iron skillet, there’s no need to). Lodge’s brand reputation is sterling and the pre-seasoning is solid enough to be used straight out of the box. With proper care and regular maintenance, this just may be the longest-lasting piece of kitchen equipment you ever own. 

    Good to Know

    • Weight: 5 lbs, 7 ounces
    • Thickness: 4 millimeters
    • Bottom diameter: 9 inches
    • Top diameter: 10.25 inches
    • Handle length: 5 inches
    • Helper handle: Yes
    • Pre-seasoned: Yes
    • Cleaning: Hand-wash, dry, and rub with high smoke point, neutral oil
    • Induction-friendly: Yes
    Lodge cast iron skillet on a white surface

    Serious Eats / Grace Kelly

  • The Best Carbon Steel Skillet

    Mauviel Nonstick Frying Pan

    Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle
    PHOTO: Amazon
    $95 at Amazon View on Mauviel-usa.com

    A carbon steel skillet is a fantastic option if you prefer thin and light cookware. Unlike most cast iron skillets (including the Lodge named above), carbon steel pans must be seasoned before use. But get a good one, and it’s worth the time (and smoke). The Mauviel M’Steel frying pan was outstanding in our test of carbon steel skillets, owing to large cooking surface and a comfortable handle. It can take seriously hot temperatures—up to 680˚F—so you don’t have to worry about it warping if you crank the oven or place it under a broiler.

    Good to Know

    • Weight: 3 pounds, 3 inches
    • Comes pre-seasoned: No
    • Induction compatible: Yes
    • Oven-safe: Up to 680˚F
    a carbon steel pan on a stovetop

    Serious Etas / Vicky Wasik

  • Woks can do just about anything (seriously: here’s a list). When we tested flat-bottomed woks, we found that carbon steel was an overwhelmingly high performer, thanks to a combination of durability, excellent heat responsiveness, and affordability. The Yosukata earned top marks due to its ease of use, and speed for boiling water (at nine minutes, it was the quickest of the batch we tested). It’s preseasoned, which makes the price tag seem like a steal. But unlike some of the other, cheaper models, this one is built to last: the handle is screwed into a welded bottom. 

    Good to Know

    • Weight: 3 pounds, 8 ounces
    • Depth: 3.75 inches
    Yosukata wok.

    Serious Eats / Tim Chin

  • We’ve long recommended well-made Dutch ovens as one of the best investments you can make. These cooking vessels are infinitely useful: You can use them to make bread, soup, stew, and stock, as well as for braising, searing, and sautéeing. The brand does matter when it comes to enameled cast iron Dutch ovens. Our favorite brands, Le Creuset and Staub, offer lifetime warranties (not so rare) and are made at onshore factories with excellent quality control (rare). They’re both excellent buys, with the Le Creuset weighing a manageable 11.4 pounds and coming in more than a dozen core colors. It has generous, roomy handles, and performs well, turning out attractively browned food. The warranty is unlimited and honored by the brand for all structural damage.

    Good to Know

    • Weight: 11.4 pounds
    • Capacity: 5.5 quarts
    • Induction compatible: Yes
    • Warranty: Lifetime
    two hands with oven mitts on removing a Dutch oven from an oven

    Serious Eats / Will Dickey

  • An enameled braiser will go the distance, thanks to its cast iron construction. They’re surprisingly versatile and can be used for shallow-frying, sautéing, and making sauces in addition to low-and-slow braises. The Le Creuset braiser is a gorgeous, well-made option with roomy cooking space and virtually chip-free enamel (we tried, and failed, to damage it in our tests). It’s also comfortable to handle and doesn’t have to be babied like bare cast iron pans. And because it’s Le Creuset, it comes with that lifetime warranty.

    Good to Know

    • Weight: 12 pounds, 11.5 ounces
    • Capacity: 3.5 quarts
    • Induction compatible: Yes
    • Warranty: Lifetime
    Le Creuset Signature Enameled Cast Iron Braiser, 3.5-quart

    Serious Eats / Taylor Murray

  • You probably won’t use your stockpot every day. But ideally, the one you invest in is durable enough to last you years worth of homemade stocks and broths, as well as any other large-format cooking tasks. During a test of stockpots this 12-quart option from Cuisinart stood out from the crowd. It’s a little pricier than some of the competition, because the cladding (layers of aluminum sandwiched between stainless steel) is full, and covers the bottom as well as the sides of the pan. This makes for a more durable pan that’s better at heat retention, and is resistant to warping or damage. It’s also very comfortable hold and maneuver around the kitchen.

    Good to Know

    • Capacity: 12 quarts
    • Induction compatible: Yes
    • Dishwasher-safe: Yes
    Two hands with oven mitts on gripping the handles of a stockpot

    Serious Eats / Vicky Wasik

  • This is an impressive pan. It’s heavy and has a generous capacity—the largest of saucepans we tested. It hits all the marks when it comes to performance (designed for comfort in handling and ease of use because of its wide size and flared sides). But it’s also sturdy and durable, thanks to 3-ply construction (a combination of stainless steel and aluminum) that will last longer and act as a better conductor of heat during cooking.

    Good to Know

    • Weight: 4 pounds, 8 ounces (with lid)
    • Capacity: 4 quarts
    • Induction compatible: Yes
    A closeup look at browned butter in a saucepan

    Serious Eats / Irvin Lin

  • Stand mixers are often listed on wedding registries because buying one outright can be intimidating. Even the smallest models cost hundreds of dollars. But buying from a reputable brand means investing in a model that can stand years of use (and has easily replaceable, affordable parts in the case something breaks or stops working). Our top pick in a test of stand mixers is made by KitchenAid—no surprise there. We believe springing for one of their higher-end models is a splurge worth making, owing to the smooth mechanisms that allow for easier bowl lifting and lowering, as well as a large capacity bowl and powerful motor. It’s also sturdy and stable, and won’t “walk” around the counter when working at higher speeds. Plus, KitchenAids last forever, since they use good old-fashioned gears, which can be changed out if needed.

    Good to Know

    • Weight: 31 pounds
    • Dimensions: 14.63 x 11.31 x 16.5 inches
    • Stated bowl capacity: 7 quarts
    • Wattage: 500 watts
    • Cord length: 42 inches 
    • Attachments: 3 beaters, whisk, dough hook, pouring shield, bowl scraper
    • Care instructions: Bowl is dishwasher-safe; paddles, dough hook, shield, and scraper are top-rack dishwasher-safe; whisk is handwash-only 
    • Materials: Stainless steel bowl, metal, plastic
    A pastel green bowl-lift KitchenAid stand mixer.

    Serious Eats / Riddley Gemperlein-Schirm

  • A rolling pin made from one single piece of wood (as opposed to a handled pin) will last forever, provided you dry it thoroughly after use and oil it regularly. This French-style rolling pin has moderately tapered ends that make it easy to maneuver, while still retaining accuracy in consistent dough thickness; it was our favorite when we tested 16 rolling pins. Made from hardy maple wood, this rolling pin will last for generations.

    Good to Know

    • Material: Solid maple wood
    • Weight: 1 pound, 1.6 ounces
    • Care instructions: Hand-wash with warm, soapy water; dry thoroughly with a towel
    Two hands using a tapered rolling pin to roll out pie crust on a marble surface

    Serious Eats / Eric King

  • A Metal Pan for All the Pies

    Norpro Stainless Steel Pie Pan

    Norpro Stainless Steel Pie Pan
    PHOTO: Amazon
    $11 at Amazon

    In our extensive test of the best pie pans, we found that metal produced more attractive crusts. The Norpro pie plate consistently baked even, golden-browned pie dough and is sturdy enough to withstand repeated heating and washings. Sure, it might get dinged up and spotted with a patina, but it'll still last a very long time. And, even better, it's dirt cheap.

    Good to Know

    • Weight: 9.7 ounces
    • Material: Stainless steel
    • Care instructions: Hand-wash
    Norpro on blue countertop

    Serious Eats / Grace Kelly

  • Stone is king when it comes to mortar and pestles: It’s heavy enough to grind spices, alliums, herbs, and nuts, as well as virtually unbreakable unless dropped. Both components in our pick for best mortar and pestle set are made from granite. The interior of the mortar bowl is unfinished, which is a win for two reasons: The textured surface grinds ingredients more thoroughly, and there’s no chance a coating or enamel will get scratched or cracked. The bowl’s capacity is large enough to make this mortar and pestle set actually useful—use it to crush a smattering of nuts or bash a rustic pesto.

    Good to Know

    • Material: Granite
    • Capacity: 3-plus cups
    • Weight: 15 pounds
    Thai red curry paste ingredients being ground with a mortar and pestle

    Serious Eats / Vicky Wasik

  • Anyone who’s made cacio e pepe or steak au poivre knows that a good refillable pepper mill is invaluable. That said, finding one that's easy to fill, grinds quickly and consistently, and won’t kick the bucket after a few years can be challenging. But a clear winner emerged in our tests: the Peugeot Paris Pepper Mill. With simple preset grind settings and a comfortable grip, we easily (and speedily) cracked those peppercorns to our desired fineness.

    Good to Know

    • Weight: 9.12 ounces
    • Dimensions: 2.32 x 2.32 x 8.9 inches 
    • Materials: Wood
    • Capacity: 35 grams
    • Grind size settings: 6 presets
    the peugeot pepper mill on a blue surface with tile backdrop

    Serious Eats / Abigail Clarkin

  • A mesh strainer is great for rinsing grains and beans, refining jams and preserves, smoothing sauces, and sifting flour. However, poorly made models may warp over time and the mesh bowl may even become detached from the rim. We tested mesh strainers and found that ones with wide hooks were more stable (and less likely to fall or become disfigured) when placed over a bowl. It’s excellent at sifting and straining, of course, and has a wide rim and hanging hook. Simply put: Our well-made favorite is well worth its high price tag. 

    Good to Know

    • Materials: Stainless steel
    • Strainer basket diameter (not including rim): 6 1/2 inches
    • Basket depth: 3 1/4 inches
    • Handle length: 7 7/8 inches
    • Care instructions: Dishwasher-safe
    Pastry cream being strained through a fine mesh strainer into a stainless steel bowl

    Serious Eats / Eric King

  • Sure, a manual pasta maker requires elbow grease. But that’s part of the appeal: the minimalist design means there’s less that can break or go haywire. Our tests revealed that you don’t sacrifice precision with a hand-crank machine, either: The Marcato produced the thinnest pasta with the little-to-no tearing. It also cuts cleanly, giving the sheets or noodles a high-end, polished look.

    Good to Know

    • Materials: Nickel- and chrome-plated steel, plastic
    • Number of rolling settings: 10
    • Included cutters: Spaghetti, fettuccine (more available for separate purchase)
    Two hands adjusting the clamp of a manual pasta maker on the side of a countertop

    Serious Eats / Amanda Suarez

  • A Knife Block That Won't Let You (or Your Knives) Down

    360 Knife Block 360KB Knife Block

    Amazon 360 KB Knife Block
    PHOTO: Amazon
    $295 at Amazon View on 360knifeblock.com

    People have strong opinions about knives. They also often have strong opinions about knife blocks (read: they stink). There are, however, some great reasons to use one. “I know, I know: pretty much every other Serious Eats staffer is anti-knife block. However, I don't have kitchen walls that can be easily drilled into to put up a magnetic knife rack, but I do have the countertop space,” says senior commerce editor Riddley Gemperlein-Schirm. “ I love this universal (read: SLOT FREE) knife block. It has flat sides that accommodate all sorts of knives and are easy to wipe clean and a base that rotates seamlessly. I've owned one for nearly six years and it still looks good as new. (It's also made by hand in the U.S.!).” 

    Good to Know

    • Materials: Bamboo (available in other materials)
    • Dimensions: 11 x 7.25 inches
    • Weight: 14 lbs
    • Care instructions: Wipe clean with a damp cloth and dry; replenish as needed with food-grade mineral oil
    a 360 knife block on a marble surface with several knives on it

    Serious Eats / Riddley Gemperlein-Schirm

  • A Lightning Fast, Accurate Instant-Read Thermometer

    ThermoWorks Thermapen ONE

    ThermoWorks Thermapen ONE
    PHOTO: King Arthur Baking
    View on Thermoworks.com View on Kingarthurbaking.com

    Cooking meat to temperature without worrying is a game changer for any cook—and an instant-read thermometer makes it possible. We’ve long loved the Thermapen ONE because it's fast, accurate, and durable. It takes readings in one second (hence the ONE in its name) and the backlit screen makes it easy to read. Commerce editor Grace Kelly has had hers for years, and it's survived drops, oil splatters, and multiple instances of her husband leaving it outside on the grill

    Good to Know

    • Temperature range: -58 to 572°F 
    • Accuracy: ±0.5°F
    • Response time: 1 second
    • Dimensions: 6.1 x 1.7 x 0.74 inches
    • Warranty: 5 years
    • Battery life: 2,000 hours
    A Thermapen one taking the temperature of a sous vide water bath set to 134 degrees

    Serious Eats / Irvin Lin

  • A Polished, Durable Stainless Steel Skillet

    Made In Skillet

    Amazon Made In 12-Inch Stainless Steel Skillet
    PHOTO: Amazon
    $129 at Amazon $119 at Madeincookware.com

    A good stainless steel skillet is a kitchen workhorse that'll stand the test of time. In our review, this skillet from Made In stood out for its responsiveness and even heating, not to mention its reasonable price tag. It's a great all-rounder that'll sear chicken breasts as readily as it can make crepes.

    Good to Know

    • Compatible with induction cooktops: Yes
    • Oven-safe temperature: Up to 800°F
    • Material: 18/10 stainless steel; 430 stainless steel
    • Warranty: 1-year (Made In also offers a 45-day trial period)
    • Dishwasher-safe: Yes, but hand-washing is recommended
    Searing chicken breasts in a skillet, showing even golden color on the skin

    Serious Eats / Vicky Wasik

FAQs

How long should a cast iron skillet last? 

A cast iron skillet is made to last forever and ever. These are truly generations-long purchase. Cast iron is extremely durable, and won’t crack or warp, even at extreme temperatures. If your cast iron skillet does show signs of rust or erosion, it can be stripped down and reasoned. No cast iron pan is beyond repair! 

How long will a chef’s knife last?

Good chef’s knives will last for years or decades if hand-washed and immediately dried, as well as sharpened regularly. Even very dull blades can be sharpened back to a razor-like edge with a whetstone (or through a professional service). However, it’s worth noting that wooden-handled knives may get water-damaged, and chef’s knives that have a hollow handle may not last as long. 

Why We're the Experts

  • Rochelle Bilow is a commerce editor for Serious Eats.
  • She was a social media manager for Bon Appétit and Cooking Light Magazines.
  • Alissa Fitzgerald provided additional research and items for this list.
  • She's a freelance writer with bylines in GQ, VinePair, Forbes, and more.
  • We've tested and used tons of kitchen gear over the years, so we know what lasts.
Additional research by
Alissa Fitzgerald
Alissa Fitzgerald
Alissa Fitzgerald
Alissa Fitzgerald is a chef, recipe developer, and food & spirits writer with over 15 years of experience in the food industry. Her work has appeared in Food & Wine, Travel + Leisure, Forbes and VinePair. Most days you can find her alternating her time behind a cutting board and a computer. Follow her at @alissa_explainsitall for all things food and drink.
Learn about Serious Eats' Editorial Process

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