Issue 07 — Kitchen Essentials: The Complete List

The tools I think every home cook should have, including what's overrated and how to build a collection that lasts.

I would like to believe I’m not an internet slug when I say this issue is here by request, but starting with that opener throws me directly into, as they say, cheugy territory. This list spent years living rent free in my head, and then more years as a shared Google sheet, so bringing it here has been deeply cathartic.

The first draft froze my inbox, which felt like a nudge to split it into two. So this issue is focused primarily on kitchenwares, and Issue 08 is centered around hosting essentials like glassware, flatware, dinnerware and linens. Because these are beefy and took a ton of time to pull together, they both have a paywall. If you can, upgrading to a paid subscription unlocks access to all issues and most importantly, my unending gratitude for supporting this work and the time it takes me to bring it to life. For a few free months, refer some pals. I will shamelessly self plug that there are fun issues on the horizon.

Issue 08 — Hosting Essentials: Glasses, Dishes, Lighting & Beyond

Outfitting Your Space: Forever Finds

Since earning my chops in culinary school nearly 10 years ago, this list has been evolving. My school-supplied knife roll was clunky and full of tools that weren’t perfect — a Chef’s knife that gifted me huge blisters, a spatula with a red plastic handle that melted in spots. When I moved into my first decent-sized NYC apartment the journey of building my very own ‘forever collection’ of cookware, utensils, glassware and the like began. I’ve purchased plenty of stuff that’s fallen apart or been a bust. Nothing feels worse than a cutting board that slides all over the counter, a knife that hurts your hand, or a pot that’s a pain to clean.

A few years ago I was given a healthy budget and creative freedom to outfit the prior Saveur Magazine’s test kitchen space for Banza’s product development team. That opportunity became a chance to refine this list and color in the empty spaces. What I have now is a rolodex that sits within the shaded center of this venn diagram I drew on the back of a bar napkin. This is not trendy kitchen equipment or what looks the most chic on your counter (although I do consider this and would never recommend anything ugly), it’s the highly functional, timeless yet cool collection that you want with you for every meal that comes together. While I do feel compelled to share some groovy architect-designed flatware, the majority of these pieces — the pot that will outlive you, a good quality wooden spoon that’s seen thousands of sauces — are the building blocks of an arsenal that lasts.

Disclaimers: I stand against single-use kitchen tools, however I sit here eating grapefruit with a serrated spoon I was gifted and have fallen in love with. The hypocrisy is blinding! I’ve left out the items I don’t have an opinion on and don’t believe are critical for good cooking. I will immediately cripple from the anxiety of forgetting something and needing to edit more as soon as it’s sent. This is just one person’s opinion. And no one’s collection is perfect. Yours should be perpetually developing and streamlined with time. You can find so many of these items second-hand (Goodwill, FBMP) or during big sales, and it will take a while to truly love your full set up. But it’s a goal worth working toward, because the pinnacle of self-actualization is cooking and hosting when you genuinely enjoy everything that surrounds you (haha).

Utensils

Put these into a great crock next to the stove. Keep them out and easy to grab.

— Microplane: Citrus zest! No more finely chopping garlic and ginger, grate them right into the pot!

— Y-Peeler: Get cheap ones, wash by hand and replace every few years when the blade dulls or rusts.

— Pepper mill: Atlas brass mills are a collectors item, same with Peugot. This playful Dimes mill recently caught my eye. Whatever it is, it’s gotta be a grinder not a shaker. Already ground spices loose their potency and pizzaz so much faster than whole spices that get crushed right before they’re used.

— Salt dish: If I touched down in hell, I’d know where I was because I’d be surrounded by salt grinders. You can’t control the accuracy of grind size! You can’t control the quantity that comes out! Salt shakers? All aboard. But the best route is putting some Diamond Crystal into a small bowl and using your fingers to grab pinches as you cook.

— Japanese mandoline: Benriner is the best brand I’ve ever used. Lightweight, easy to clean. Thinly shave veggies and onion for salads, or slice sweet potato so it cooks evenly. Go slowly and use a kitchen towel to keep your phalanges in tact.

— Spatulas: Toss your black plastic stuff. Go with GiR for silicone heat resistance and dishwashing ease. When they get cuts/cracks on the edges after a few years of wear and tear, replace with new ones. People love the spoonula. I’m into it. The fish spatula is beloved because of it’s ability to wear so many hats. It flips fried eggs and pancakes, tosses freshly baked granola, scrapes up the flavored bits on the bottom of a cast iron, you name it. Magic.

— Wooden spoons/spatulas: Collect good quality wooden spoons and spatulas. Olive wood is the best. They will become even more charming with age. Hand wash them. When you oil your wood cutting board every so often, give your wood utensils some love too.