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Frankly, We’re Mad We Didn’t Buy These 24 Kitchen Essentials Sooner

How did we go so long without a whisk?

By
Rochelle Bilow
Rochelle's headshot
Editor

Rochelle Bilow is an 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 October 24, 2024
Using the OXO bench scraper to scrape up gnocchi dough on a floured marble countertop

Serious Eats / Eric King

We’ll admit it: Our kitchen equipment collections are enviable. We cook, eat, and test cooking tools for a living, so it’s not particularly surprising that our drawers are stuffed with essential pots and pans and utensils, and our counters are lined with cool appliances. But even the Serious Eats staff misses the boat sometimes. We’ve all waited way too long to buy a helpful tool that turned out to be a game changer. And so in the interest of news you can truly use, here’s all the kitchen gear we’d buy instantly if we had the chance for a do-over.

I lasted many years without an enameled cast iron Dutch oven. They were years full of desire and longing, but I was a poorly paid line cook, and Le Creuset, one of the most respected manufacturers, ain't cheap. I had workarounds—sometimes I'd borrow my sister's and not return it for months on end—but that only got me so far. I eventually splurged (then bought another on sale, in a smaller size), and I've never looked back. My Le Creusets are workhorses in my kitchen, constantly used for sauces, stews, braises, and more. Other than my kettle, these enameled Dutch ovens are also the only cookware with a permanent home on my stovetop; they're seldom out of rotation long enough to see the inside of a cabinet. I cannot imagine functioning without them. Daniel Gritzer, editorial director

the le creuset dutch oven with seared pork shoulder inside, showing the fond development on the creamy enamel

Serious Eats / Grace Kelly

I didn't start cooking with cast iron until my partner received an old cast iron skillet that's been in his family for generations. After a bit of research, I was able to restore it and we've been using it happily for years. We use it so often that we keep it on the stovetop at all times. It sears the crispiest tofu and bakes up a fluffy Dutch baby. Contrary to kitchen myths, it's a very low-maintenance piece of cookware as long as you know how to care for it. I love it and wish I had started cooking with cast iron sooner! We even bought several Lodge cast iron skillets in various sizes—the 10-inch pan being our favorite—to round out the set. — An Uong, commerce writer

A cast iron skillet on a cluttered counter
We've recommended the Lodge cast iron skillet for years—it's a great budget buy.

Serious Eats / Joy Kim

I was already fairly mortified about my straining situation before my mother caught me attempting to strain pasta manually (see: with the lid...of a pasta pot) a few years back. She pointed me in this direction (which, wouldn't you know it, is a SE-approved pick) and my life has been infinitely better and more pasta-filled since. Yikes! Yay! — Tess Koman, executive editorial director

A mesh colander on a table

Serious Eats / Madeline Muzzi

We drink drip coffee every morning, so a good automatic brewer is essential. The Breville was our office coffee maker for many years and I've loved how customizable it is and its programmable setting for early mornings. — Riddley Gemperlein-Schirm, associate commerce editorial director

Breville Precision Brewer Thermal Coffee Maker displayed on kitchen counter next to mugs

Serious Eats / Will Dickey

I've tried pretty much all of our favorite coffee grinders. This Breville model (which was the Serious Eats office grinder for many years) is my favorite. It has a digital screen that allows for precise and easy adjustment, comes in lots of colors (I have the green one!), and grinds coffee quickly. — Riddley

the control panel of a Breville Smart Pro coffee gridner

Serious Eats / Jesse Raub

Before I tested electric kettles, I used a jangly stovetop tea kettle that I picked up at a thrift shop. Paired with my meh electric stove, and it took FOREVER to bring water to a boil. But once I got my hands on this sleek non-variable offering from Fellow, well, the improvement has been vast: I just push the tab and it boils water in about a minute. I can have tea time anytime. — Grace Kelly, commerce editor

fellow clyde on a gray surface with a cup of tea in the back left corner

Serious Eats / Grace Kelly

I drink coffee or tea every day and can't imagine a life before my Fellow Stagg electric gooseneck kettle. For brewing the perfect cup of tea or coffee, precise water temperatures are a must. I used to have an electric kettle that only had one setting for boiling water, but I found that the high heat was making my green teas too bitter. Now I can set my Fellow kettle to an exact 175°F for my favorite jasmine tea with the smooth dial that can adjust down to the degree. I can't lie—it also simply looks great on my countertop. — An

Fellow Stagg EKG Electric Pour-Over Kettle displayed on a marble counter with a mug of tea

Serious Eats / Jennifer Causey

I bought myself a handheld milk frother so I could make cortado-like coffees at home with my Aeropress. For such a cheap gadget it brought so much pleasure to those gloomy mornings. I still heat milk in the microwave and use my frother to transform it into a nice foam almost every morning. This version from Zulay is not the exact one I have, but it looks very similar. I'm satisfied with the handheld frother, but one day I might spring for the Instant MagicFroth Milk Frother for different foam settings and temps. Megan Steintrager, associate editorial director

Frothed milk being poured into a mug of coffee

Serious Eats / Ashley Rodriguez

I used to be anti-small appliances because they take up valuable kitchen real estate. I never thought I'd get a rice cooker, but after using the KitchenAid Grain and Rice Cooker for a couple of months, I'm kicking myself for not getting one sooner. There's a built-in scale that weighs the rice and adds the perfect amount of water—you literally can't mess it up. — Rochelle Bilow, commerce editor

The KitchenAid rice cooker with its lid open on a kitchen countertop.

Serious Eats / Alexander Huang

Okay, I'll admit it: I always doubted the merits of a bench scraper. Throughout the years, I've heard many sing their praises like an annoying choir of heavenly kitchen hosts, but I'd always thought, are they really that great? What's so special about a square, kinda dull blade with a handle? But then, as fate and kitchen gods would have it, one day I found myself with our winning scraper in hand, using it to clean my countertop after a messy dough sesh. It was like waking up from a dream, the reality of its utility hitting hard: I was wrong about bench scrapers. Since then, I've used it on a daily basis to transfer chopped ingredients and clean my cutting board and countertop. I've even used it to ensure a clean swipe of spackle—okay just kidding. But if you too nurture a healthy skepticism of bench scrapers, just know that I too was once a doubter, and now I've seen the light. — Grace

A person cutting pasta using the OXO Bench Scraper

Serious Eats / Eric King

An Extra-Large Salad Spinner

OXO Glass Salad Spinner

OXO Glass Salad Spinner
PHOTO: Williams Sonoma

I never thought a salad spinner was essential until I owned one, and I can't believe I lived so many years without having one at home. — Leah Colins, senior culinary editor

A glass salad spinner in use

Serious Eats / Madeleine Muzzi

A Mixing Bowl that Wants to Be a Serving Bowl

Material Kitchen The reBowl

Kitchen The reBowl
PHOTO: Material

I used ceramic mixing bowls for years, and yes, I did constantly break them. My whole world (okay, my meal prep routine) was turned upside down about a year ago when I got a reBowl, made from recycled plastic and sugarcane. It's so durable, and much lighter-weight than my old bowls. I use it every day for mixing, serving, and eating giant lunch salads. — Rochelle

Two stacked mixing bowls on a countertop

Serious Eats / Rochelle Bilow

The Cutting Board We’re All Obsessed With

The Boardsmith Maple End-Grain Cutting Board

The Boardsmith Maple End Grain Cutting Board
PHOTO: The Boardsmith

If you're wondering if this pricey wooden cutting board is worth it, the answer is a resounding yes. We've recommended it for many years, and as soon as I got one I could see why. The Boardsmith's construction is unmatched and it even comes wrapped in paper and coated with a layer of board butter. It'll hold up to years of slicing, dicing, and mincing, and it's never dulled any of my blades. — Riddley

An onion being chopped on a wooden cutting board

Serious Eats / Nick Simpson

I didn't own a grill pan until this summer. (Fact is, it was my first year as a grill owner, too.) I agonized over which grill pan to buy when fate intervened and my colleague Grace tested grill baskets. Her top pick, the OXO Obsidian Outdoor Frying Pan, caught my eye because of its removable handle. I ordered one and quickly learned why it earned the title of "Best Grill Basket." The perforated carbon steel gets ripping hot, and I haven't lost a green bean to the flames yet! P.S. I also used our gas grill review to choose my new Weber! — Rochelle

oxo grill basket on a grill

Serious Eats / Grace Kelly

I never saw the appeal of a citrus squeezer when you can just...squeeze a lemon with your hands. But once I started cooking more, I found myself juicing a lot more lemons (though none for lemonade, unfortunately), and I got tired of fishing out the seeds that inevitably fell into whatever I was making. I reluctantly purchased a citrus squeezer, and I haven’t even thought about squeezing a lemon with my bare hands since. — Yasmine Maggio, associate editor 

a yellow manual citrus juicer with its handle open

Serious Eats / Amanda Suarez

A Food Processor That Won’t Hog All Your Counter Space

Cuisinart DLC-2ABC Mini Prep Plus Food Processor

Cuisinart Food Processor
PHOTO: Amazon

I spent years avoiding my food processor. I hated assembling it, I hated cleaning it, and I hated that every time I used it, I knew how much better my life would be for using it more. Anyway, about four months into motherhood, a cousin sent me this tiny Cuisinart as a belated gift. At the time, I thought she’d confused my baby coming home for a housewarming. About two months later, I knew her to be the world’s most beautiful and generous genius. This thing, while not our very top mini food processor pick, has changed my life in baby/toddler/adult food-prepping world for the better. I would never hide from it the way I still do my 14-cup one. — Tess

Finely chopped pistachios in the bowl of a mini food processor.

Serious Eats / Irvin Lin

Throughout my adult years, I've used a hand-me-down, heirloom whisk: the whole thing is made of metal (including the handle) and it's burnished to a nice shade of rust after years (decades?) of use. Maybe it was nostalgia that kept me reaching for it, or maybe it was some sort of strange brand of laziness. But finally, around a month ago, one of the wire loops fell out of the handle, and the time had come. I read our review and said yes to the OXO Good Grips Balloon whisk. Once I opened the package, gripped the rubbery handle in my palm, and whisked up some vinaigrette, I wondered why I hadn't upgraded sooner. My old whisk now is in its rightful place as a cottage-core decoration, while my new whisk awaits every task I can throw at it. — Grace 

The OXO balloon whisk on a slate gray surface

Serious Eats / Amanda Suarez

Long gone are the days of using my fork to vigourously whisk small batches of vinaigrette, or just a couple eggs for scrambling. In its place is my mini whisk, which does such a better job than my fork ever did. I use my mini whisk almost daily, making me wonder how I lived without it for so long. Plus, it's reasonably priced and takes up minimal space in my kitchen. — Leah 

a miniature whisk on a white marble background

Serious Eats / Jesse Raub

I recently got a new mandoline that I love. Making chips and gratin is way faster. Kelli Solomon, senior social media editor

OXO v-blade mandoline with a half-sliced potato in front of it and a bag of potatoes behind it

Serious Eats / Grace Kelly

Between tossing salads and finishing pasta with sauce and pasta water, I use my pair of kitchen tongs almost daily. I find it makes these two tasks much easier than any other utensil would, but it's also good for a number of other uses. Flipping a steak? Done. Turning shrimp as they cook? Yup. Pulling a hot pan closer to you before taking it out of the oven? Your tongs will be there for you! — Yasmine

Hand picking up pasta from a pot using the OXO Good Grips 12-Inch Tongs

Serious Eats / Ashlee Redger

A Comfy Standing Mat for Long Hours in the Kitchen

The House of Noa Nama Standing Mat

The House of Noa Nama Standing Mat
PHOTO: House of Noa

I've been a horseback rider and runner nearly all of my life and hundreds of falls and many injuries later, my knees and back feel it! When I'm testing gear (or even cooking dinner), I want a little extra support and our favorite anti-fatigue mat has been a game-changer. It's so comfortable to stand on for prolonged periods of time and comes in lots of sizes and fun patterns, so it looks pretty, too. I even bought a second one to go at the foot of my oven range. — Riddley

A person walking across a stripped anti-fatigue mat on a kitchen floor

Serious Eats / Fred Hardy

Given the limited counter space in my small galley kitchen, I long avoided any kind of toaster oven. I simply didn't have the space for one. But after a work project forced me to plunk one down on my countertop, I couldn't imagine getting rid of it. Does it fit in my kitchen? No. Is it huge and awkward and eating up a ton of essential counter space? Yes. And yet this has become my most-used appliance by a mile—I don't think I've turned my range oven on more than five times in the past year. Imagine that! This new generation of smart toasters is just too good—they're faster, more efficient, and their temp precision and range is better, all the way from tepid dough-proofing up to scorching broiling heat. Plus, they can air-fry foods for enhanced browning and crispness. I roast whole chickens and vegetables in mine, cook fish, and do pretty much anything else you'd use a normal oven for. At this point, I'd encourage anyone to get one, even if their kitchen is as space-limited as mine. If you're lucky enough that counter space isn't an issue, it's even more of a no-brainer.  — Daniel

A person removing toast from the Breville the Smart Oven Air Fryer

Serious Eats / Nick Simpson

What did I do before owning this heavy-duty air purifier? Just allow cooking smells to hang around? I guess I must have, but after owning the A3 for a year and a half, I can't imagine living—or cooking—without it. I opted for a specialized odor removal filter to trap scent particles, and my kitchen has never smelled better. — Rochelle

The front panel of the Rabbit A3 air purifier, decorated with a painting of irises.

Serious Eats / Rochelle Bilow

FAQs

What are the essential kitchen utensils?

Looking for specific recommendations for cooking utensils beyond this subjective (but totally correct) list of necessary tools and equipment? Serious Eats has long held the stance that cooking tools are best bought à la carte, so you can build a set that works for you. Here’s some guidance for buying the best.

What pots and pans do you need?

You'll be well-served with a big stockpot, a great stainless steel skillet, a sturdy cast iron pan, a cheap nonstick pan, and an enameled cast iron Dutch oven. We also love sauciers, which are super versatile.

What cooking gear do you need if you’re a beginner cook?

Just starting out in the kitchen? This list will get you set up with nothing more than you need.

Why We’re the Experts

  • Serious Eats rigorously tests kitchen equipment, and regularly revists reviews to ensure our rankings still stand.
  • We’re a team of highly opinionated experts with decades of combined pro- and home-cooking experience.
  • Rochelle Bilow is a commerce editor at Serious Eats. A culinary school graduate, Rochelle previously worked for Bon Appétit and Cooking Light.

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