Equipment I Use

During my years as the food editor at Bon Appétit I had the opportunity to try out many kitchen tools, and I discovered items that work best for me. This is a list of the gear I love and use frequently. There are many excellent pieces similar to the ones I like that will do the job well, however these are my personal favorites.

Skillets

-Calphalon 12-inch nonstick skillet with lid 
-All-Clad 12-inch nonstick skillet with lid

I use a 12-inch nonstick skillet almost every day, because I can get away with using small amounts of oil in my cooking, the generous size allows sautéing without crowding ingredients, and an entire meal can often be made in one pan. I prefer the two listed here because they are heavy and therefore distribute the heat evenly. They are well balanced, with handles that feel good in my hands. These skillets are so well made they last for years as long as metal spoons and spatulas don’t touch their nonstick surface. I recall struggling with the thin stainless steel pots and pans I purchased when I set up my first kitchen- almost everything I cooked burnt or stuck. That will not happen with these pans.

-Le Creuset 12 inch round enameled cast-iron skillet

Enameled cast-iron skillets are great for searing and other high heat cooking. (Nonstick skillets should not be used with heat hotter than medium-high, or the nonstick surface can start to deteriorate). This Le Creuset pan is a joy to use, and because it is attractive, can be brought to the table for serving. The pan retains heat, a plus for keeping food warm; but make certain to set it on a heat resistant surface.
 

Knives

-CIA 7-inch santoku knife 

I learned to cook with a French chef’s knife, and thought that was the most essential tool in the kitchen until I tried a santoku. Santoku knives were developed by the Japanese, and many manufacturers now make them. These beauties have sharp edges, and deep blades; they resemble narrow cleavers with a slightly bowed edge that rocks nicely when chopping. The larger blade is ideal for scooping up sliced or chopped ingredients to transfer them to a pan or bowl. One more selling point: the blade has a scalloped pattern on its sides, which prevents chopped food from sticking to the surface. Typically, the blade ranges from 5" to 7" in length, but smaller sizes are available. I use the 7-inch knife, made by the CIA (Culinary Institute of America).

-Kyocera 5.5-inch Revolution Santoku knife

-I was introduced to Kyocera ceramic knives in the Bon Appétit test kitchen. The knives appeared to work well in the hands of the Kyocera representative, and when I tried one, I was enthralled. They are ideal for fine work such as mincing shallots and fresh herbs, chopping onions, and slicing fish. These are a splurge, and not necessary, but fussy tasks are fun when using a tool that performs with the precision of a surgeon’s instrument. I list the two ceramic knives I use, but I would be happy with either one. I am eager to try some of the other sizes and shapes, and will report when I do.

-Swiss Army serrated pairing knife

Pairing knives are great for lots of little chores- slicing and peeling fruit, removing the skin from ginger, trimming scallions. A chef friend gave me this serrated variety about six years ago; it is still sharp, and I reach for it before any other small knife.

-Shun Ultimate Utility Knife

Bread and perfectly ripe tomatoes are challenging to cut, that is unless you use a long serrated knife. I was happy with a Henckels bread knife for years, and then a Wusthof offset bread knife; but then my staff at Bon Appétit gave me this tool. It slides through bread and tomatoes, and slices meat perfectly. It is not good for chopping.

-Wusthof beachwood knife block with 17 slots

Good knives need special care to perform well. Never throw them loose in a drawer, where their finely honed edges will be destroyed if they come in contact with other metal objects. To store knives safely, I like knife blocks, magnetic knife storage strips, and in-drawer storage trays. As my assortment of knives grew, I graduated from a magnetic strip that was attached to the wall to a heavy block that holds many knives and presents them at the perfect angle to grab easily. 

-Boos maple cutting board

I like to cut ingredients on a heavy maple board, because the board’s weight keeps it firmly in place; knife blades sink into its yielding surface when cutting, preventing the knives from skittering about; and the soft wood doesn’t dull sharp knife edges. There are many to choose from; I like the design and durability of those made by John Boos. 

Electric Appliances 

-Cuisinart tk Food Processor.

-KitchenAide tk Food Processor

A food processor can quickly grate, chop, puree, mix sauces, and form dough for pastry crusts and shortbread cookies. I loved my first Cuisinart, and love the processor I now use made by KitchenAide.  Both are great assistants in the kitchen.

-tk KitchenAide tk Stand Mixer

I relied on my KitchenAide stand mixer when developing dessert recipes for Bon Appétit and the books I wrote. I might have given up baking if I didn’t have this sturdy piece of equipment to mix cookie and bread doughs, produce cake batters and soufflé bases, whip cream and egg whites. I like the tk cup professional series style, with a powerful motor and arm that lifts the tk cup bowl up and down. These are expensive, but are durable; I have been using the same machine for over 30 years. The only reason to replace mine would be to switch from a white appliance to one that is cobalt blue, to match my food processor; but I can’t justify retiring this much loved friend that I have cooked with for such a long time.

Gadgets

I remember the afternoon I catered a lunch party in a beautiful home, overlooking the Pacific Ocean. I was slicing radishes, when the hostess walked into the kitchen, exclaimed “Stop,” and then spent 10 precious minutes of prep time searching her overcrowded drawers for the radish slicer. When I was chopping hard cooked eggs, she stopped me again, and went on another hunt for a special tool. This happened with 3 or 4 tasks. I could have finished each job in less time than she spent rummaging around- the only tool I needed was a reliable knife. 

You get the idea; I don’t like to fill my drawers with gadgets. However, here are a few I wouldn’t want to be without:

-Oxo vegetable peeler

The blade is so sharp it peels quickly and efficiently, and stays that way; and the tool is designed to fit the hand perfectly.

-Soft-handle microplane

One of my first cooking tasks as a child was grating lemon peel on an old box grater. I still recall the sting each time I grated a bit of skin off my pinky. Microplanes are a gift to the cook, efficiently removing peel from citrus (and not from fingers), in lovely, fine strands. They also grate hard cheeses.

-Cuisipro metal measuring cups

I like these because they sit flat on a work surface, when full or empty.

-Pyrex measuring cups

Essential for measuring liquids, great for holding chopped and sliced ingredients, also useful for mixing salad dressings and other quick sauces. I have one 1-cup measurer, two 2-cup measurers, and one 1-quart measurer; they are all in constant use.

-Wooden pastry brushes with natural hair bristles

I keep trying the easy-to-clean, durable silicone pastry brushes, but have not yet warmed to them. The old fashioned brushes with natural hair bristles hold just enough oil or other bastes to coat fish or chicken lightly, and the soft bristles treat the ingredients delicately. They are not as durable as the silicone brushes, and need to be replaced periodically.

-Wooden spoons

 I have a collection of shapes and sizes, which I have picked up over the years; I find the wood feels better in my hand than metal, I can use them in both nonstick and sturdier pans, and the soft wood is gentle on the food being cooked, not breaking up delicate ingredients like scallops, mushrooms or tofu.

-Melamine mixing bowls

The rounded shape of these bowls allows for easy mixing, the non-slip bottom keeps the bowls in place, the handle and spout allow for easy transfer of ingredients, and they can be washed in the dishwasher.

-Small mortar and pestle

I use a small ceramic mortar and pestle to lightly grind spices, releasing the aroma and flavor. Marble is also a good strong material. I find wooden versions are too soft to be effective.

-Hook and Go Urban Shopping Cart

This light weight, smooth rolling cart easily carries all the fresh produce I purchase during my weekly farmers’ market shopping trips. I don’t have to worry about buying potatoes, melons and other heavy items first, because the bags of food dangle from hooks on a horizontal bar, saving peaches and eggs from being crushed. The handcart maneuvers effortlessly, and can mount curbs without jostling boxes of strawberries. It is simple to fold up into a compact shape for storage in the car trunk. I am frequently stopped by other shoppers, asking where they can find one. I consider this a must-have item.

-Digital scale

I use a scale to help me list accurate weights on the recipes I develop. I have a small Taylor Kitchen Scale (link), which I like because it takes up so little space on my counter. I noticed some of the reviews on Amazon are not complimentary, so if you decide to get a scale, you might want to look further. I’d love to hear about scales you love.