These are my fav and I use them all. The. Time. The only negative (and for me a non-issue) is that the nylon tips can be slippery if you’re trying to pickup ramekins.
The ubiquitous restaurant tong. You either love ’em or hate ’em and it usually depends on how much you worked in a restaurant. Being able to lock and unlock with just a shake and click can shave valuable seconds off your time, but that’s not usually an issue outside of a restaurant. Plus pinch yourself a couple times, and you could come to loathe these tongs.
A great spatula at a reasonable price. Wide handle, scrapes and stirs with ease. An all purpose work horse, I feel like I never have enough. Hard to wax eloquent about them though…
Inexpensive and flexible, it now comes in different handle colors.
This one might seem silly ? but I use it ALL THE TIME and it’s super cheap. As a matter of fact, mine is so cheap I couldn’t even find it on Amazon! It’s a bench scraper. This one is the closest I could find. Any time I’m cutting up veggies I use this to move them from the cutting board to the pan. I also use it to scrape dough from the counter and to cut dough quickly, easily, and safely when it’s already on a silicone sheet so I can’t use a knife.
I just had to replace my instant read thermometer and I have to say buh-bye to Thermoworks the most over-rated, over-priced thermometers on the planet. I’m now using this thermometer from Javelin for a fraction of the price. Perfect for checking that Thanksgiving turkey for juicy doneness and getting it out of the oven before it’s a dried out husk.
Sure colanders are the most sexy chefware to talk about. But man can it be annoying when you’re not using the right equipment. When you have a lot to drain or prep, this huge 6 quart adjustable over the sink model can be super convenient to use. But it can also be a lot to clean. So or regular use I have:
If you haven’t used a colander like this then you’re in for a treat. It’s all-over holes make draining things like pasta fast and efficient and the raised bowl keeps it out of the pool of water in the sink.
Okay, last one I swear! These sieves are perfect when you need to get all solids strained for an extremely fine soup or sauce etc.
While not the most used tool in my kitchen, it’s obviously a requirement. Since I mainly use it for canned tomatoes or coconut milk and not much else I don’t have an electric opener, but I used to and it was awesome when I made my own family a fast chili and had to open a hundred cans of beans. I’ve had fancy German openers and they tend to be a little finicky and give out over time so it’s best to stick to the old 70s style faithful can opener.
Another tool where it’s best to K.I.S.S.
Stainless are expensive but they last and you’ll appreciate quality tools over time. These have flush handles, flat bottoms for stability, and curved edges so you don’t have to work to scrape them out. This set comes with 2/3 and 3/4 cups too which are a nice bonus. You’ll use them more than you think.
Again expensive but worth it and includes less common sizes.
Everything I recommend is a product I love, and I have not been paid to choose these particular tools. This page includes affiliate links that don’t affect your price. Qs? Shoot me an email at chef @ chefintheburbs dot com