Kitchen Utensils
To operate a kitchen efficiently, we need basic cooking utensils and that includes chef's tools and serving spoons, to not only prepare the meal, but also to serve it. And that's where a cooking utensils list comes in handy - so our kitchen can be ready and functional. This cooking utensils list covers the essential tools that every kitchen needs, from a can opener to a carving knife. This gives you a very practical base that you can build on as you develop your gourmet cooking skills and expand your stock of kitchen tools.
Choose cooking utensils that will not damage your cookware. If you have nonstick pots, pans or skillets, a few of your cooking utensils should be plastic or silicone. Keep in mind that some plastics can take the heat from a quick stir or lifting in a hot pot or skillet, and silicone tools have varying degrees of heat resistance but to protect these utensils, you should avoid extended periods of high heat.
1. Spatulas to Blend, Mix, Scrape
The term spatula refers to several types of kitchen utensils including: rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers. We'll look first at the type you would use to scrape a bowl or stir in a pot. You need at least a couple of rubber or silicone spatulas, but more is better, depending on what you like to do in the kitchen. If you love to bake and cook, a few different styles and sizes would be advisable. A new handy breed of spatula has emerged the last few years - a combined spatula and spoon - called a spanula or spatula spoon. And the Chef'n company has revised their popular silicone Switchit spatulas, into dual ended kitchen tools, which are very handy for everything from blending to cleaning up.
2. Spatulas or Flippers to Lift, Turn, Remove
Also called spatulas, are egg turners or flippers for turning hamburgers and other food items. Metal or plastic spatulas are handy for placing foods in a hot skillet and turning as required. You can also use these spatulas for serving main dishes or dessert portions. An assortment of sizes and styles is very practical for various tasks and you'll want to have at least one that is very thin for removing cookies from a baking sheet, as well as one that is very flexible for turning eggs. Silicone spatulas are handy when turning foods in a hot skillet - they can take the heat. However, they are more 'slippery' than other types and not the best for turning eggs neatly.
Wooden spoons continue to be kitchen essentials because of their usefulness for mixing and stirring, either in a bowl or in a pot on the stove. They are also ideal for use in nonstick cookware. Though they do wear down over time and tend to discolor easily, most are very durable. Though you can use a large metal stirring spoon for mixing, a wooden spoon is preferred by most. That being said, there are those that have turned their attention to the new spatula spoon or spanula that can also take the heat.
4. Openers for Cans, Bottles, Cartons
The basic opener - and every kitchen needs at least one, is an opener that can open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. Though some prefer an electric can opener, it's always handy to have a rotary model on hand for use during power outages. In fact, your disaster kit should contain a simple, basic can opener. You also need a can punch or bottle opener. Then there are various other openers or box cutters for cartons or to safely open clamshell packaging. And if you like to serve wine, a good cookscrew remover is a must.
5. Vegetable Peelers
You can peel carrots or potatoes with a paring knife, but you'll do a cleaner and sometimes safer job with a vegetable peeler. You'll also remove less of the vegetable while doing so, which means more food for the pot and so for this reason alone, a peeler is worth having. There are various styles of peelers and most are sharp and efficient. It really depends on your preference when it comes to choosing between a straight (traditional) peeler and one where the blade is offset. Some peelers are larger and more suited to peeling a large fruit or vegetable. When choosing a peeler, handle it and see how well it fits in your hand, because handle lengths do vary.
6. Serving and Salad Spoons
There are various serving spoons and you'll need at least a small assortment and more, if you do a lot of entertaining or buffet serving. Serving spoons come in either metal, stainless or plastic construction. There are also slotted spoons for serving vegetables and longer salad spoons which are usually a pair of specially-designed tools that make serving lettuce or coleslaw easier. It can be very handy to have different sizes of spoons, for serving from small bowls or large platter, or to accommodate different food portions.
7. Soup Ladle
One of the most essential kitchen utensils is a large soup spoon or ladle which is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods. Use a smaller ladle for delicate sauces or small servings. A soup ladle also works well to remove or skim off fat from soups and stews.
8. Splatter Screen
Splatter screens are very handy and easy to store, but not always on a cook's essential list of kitchen tools, but they should be. That's because a splatter screen can save you clean-up time and it can also make you want to cook or fry those foods that you tend to avoid, simply because of the grease splatter they cause.
9. Pasta Spoon or Server
While you can serve pasta with a fork or serving spoon, it's usually a messy operation. But with a pasta spoon or server, you can easily transfer a little or much cooked pasta to a waiting plate, without that mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted serving spoon for short pastas. There are plastic or metal pasta spoons - choose one based on the type of pasta cooking pot you use. If you usually use a nonstick pot, buy a plastic pasta spoon which can then be used in any type of pot, but avoid using a metal spoon in a nonstick pot.
10. Whisks for Blending, Mixing
A wire or stainless whisk is very practical for quick blending, mixing and whipping. Though it would take a long time to whip cream with a hand whisk (this task is more quickly accomplished with a hand blender or mixer), a wire whisk is great for blending gravy, scrambling an egg or mixing a quick oil dressing. You can find a variety of sizes and shapes of whisks on the market and more than one, can be very practical for those who love to cook and bake.
11. Graters
There are various styles, shapes and sizes of graters and most kitchens have more than one type. That's because graters are very versatile and you can use one to grate cheese (the most common use) or for other zesting/grating of hard spices, fruit rind or vegetables. Unless you rely on a food processor to shred cheese, you'll need at least one grater. Some models (flat) will store more easily than others, but most will select a grater based on the ease of operation and the size they find most practical for their needs. There are also graters for specific types of cheese, such as a rotary model which operates better with harder cheeses such as Parmesan. Graters will typically have more than one type of grating size/shape.
12. Serving Tongs
Compared to a serving spoon, a pair of tongs enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot or at the barbecue. There are various sizes and styles of tongs - some have (non-scratching) heat resistant silicone for use with nonstick cookware, or rubberized handles for a better grip.
13. Measuring Cups, Spoons
Proper measurement of recipe ingredients is crucial to it turning out as it should. Unless you're a seasoned chef (or Grandma) that relies more on feel and taste when adding ingredients to a recipe, measuring cups and spoons can help to make a successful recipe. Choose the style and type of measuring cups and spoons that appeal to you, then measure carefully and follow recipe instructions.
14. Potato Masher
You can use a hand or stand mixer, and even certain hand blenders to mash cooked potatoes, and if you want them whipped and creamy, that's a good idea. Otherwise, the simplest tool and most economical for mashing potatoes is a hand potato masher. There are various styles of potato mashers and it usually takes trying several models to find the one that you like best for this task. The most popular and likely the one your grandmother probably used, is the 's' style shown in the illustration. I have tried various styles including a plastic model and have always returned to this metal type of masher. Some have longer handles which is ideal if you're doing several pounds of potatoes in a large stock pot, but a shorter handle is more practical for regular home use. Potato mashers can also be used for mashing cooked turnips, carrots or other soft cooked vegetables. Choose a stainless steel model with a sturdy handle, so you'll get several years of use from your masher.
15. Kitchen Knives
Often referred to as cook's or chef's tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey. You'll need a few different types of knives for various cutting tasks and then add specialty knives as required. Though you may need a few extras or favorites, a block set of kitchen knives is a practical and worthwhile investment. With knife ownership comes the responsibility to store them safely, so you may want to look at knife storage, as well as a sharpener to keep knives sharp.
16. Time & Temperature Tools
Whether you're cooking or baking, a kitchen minute timer is a must and though many ovens now have on-board timers, having a second model is very practical. In order to confirm that your roast, chicken or turkey is safely cooked inside, use a meat/poultry thermometer. Follow directions on the thermometer you choose - not all models can stay in the oven with the food during cooking; some must be inserted after it has been removed from the heat source. Ensure that you are using the proper kind of thermometer for the type of food and what you are doing, as there are several kinds. For roasting meats, poultry - you need a meat thermometer.
17. Seafood Serving Tools
Though some of these may not actually be cooking tools, they are essential if you are planning on cooking and then serving seafood and you want your guests to enjoy eating it. Seafood tools make the task of cleaning seafood and removing the shell much easier. For cooking seafood, utensils will vary depending on what you are cooking. Tools might include a long-handled slotted spoon if cooking clams, long tongs if boiling lobster, or a fish turner if you are frying fish filets.
18. Colanders
Having at least one colander is a must, but most kitchens have more and usually they are of various sizes. Also called a vegetable strainer, a colander is not easy to store because of its shape and most will not easily nest together, but they are essential for various tasks from cleaning vegetables to straining pasta or tin contents. Either plastic or steel are practical, but with metal, choose stainless steel to reduce the risk of rusting. Chef'n has a new breed of colapsible colanders that are easier to store and they come in various sizes.
19. Handy Poultry & Roasting Tools
There's a small stock of kitchen tools that are very practical and some are considered essential when roasting meats and poultry. I have found it essential to have large forks and/or a lifter-style of poultry rack to make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart. And while many can rely on oven temperatures and cooking times followed by a simple fork test for doneness, others prefer to inset a meat thermometer in their roast and judge doneness by its reading - which is the safest alternative.
20. Cutting Boards
At least one cutting board is a must, but an assortment is more practical. I like to have a few different types of boards in various sizes. I use larger wooden ones when I have a lot of foods to slice or chop, roast to carve or simply to use as hot pads for casseroles, breads, bakings when they come out of the oven. Smaller plastic boards are handy for cutting an onion and I find the thin plastic, flexible boards very nice when preparing a salad or slicing watermelon, because you can scoop it to transfer the composting material to a bin, or salad fixins to the bowl. I prefer a wooden board for slicing bread.
1. Spatulas to Blend, Mix, Scrape
The term spatula refers to several types of kitchen utensils including: rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers. We'll look first at the type you would use to scrape a bowl or stir in a pot. You need at least a couple of rubber or silicone spatulas, but more is better, depending on what you like to do in the kitchen. If you love to bake and cook, a few different styles and sizes would be advisable. A new handy breed of spatula has emerged the last few years - a combined spatula and spoon - called a spanula or spatula spoon. And the Chef'n company has revised their popular silicone Switchit spatulas, into dual ended kitchen tools, which are very handy for everything from blending to cleaning up.
2. Spatulas or Flippers to Lift, Turn, Remove
Also called spatulas, are egg turners or flippers for turning hamburgers and other food items. Metal or plastic spatulas are handy for placing foods in a hot skillet and turning as required. You can also use these spatulas for serving main dishes or dessert portions. An assortment of sizes and styles is very practical for various tasks and you'll want to have at least one that is very thin for removing cookies from a baking sheet, as well as one that is very flexible for turning eggs. Silicone spatulas are handy when turning foods in a hot skillet - they can take the heat. However, they are more 'slippery' than other types and not the best for turning eggs neatly.
Wooden spoons continue to be kitchen essentials because of their usefulness for mixing and stirring, either in a bowl or in a pot on the stove. They are also ideal for use in nonstick cookware. Though they do wear down over time and tend to discolor easily, most are very durable. Though you can use a large metal stirring spoon for mixing, a wooden spoon is preferred by most. That being said, there are those that have turned their attention to the new spatula spoon or spanula that can also take the heat.
4. Openers for Cans, Bottles, Cartons
The basic opener - and every kitchen needs at least one, is an opener that can open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. Though some prefer an electric can opener, it's always handy to have a rotary model on hand for use during power outages. In fact, your disaster kit should contain a simple, basic can opener. You also need a can punch or bottle opener. Then there are various other openers or box cutters for cartons or to safely open clamshell packaging. And if you like to serve wine, a good cookscrew remover is a must.
5. Vegetable Peelers
You can peel carrots or potatoes with a paring knife, but you'll do a cleaner and sometimes safer job with a vegetable peeler. You'll also remove less of the vegetable while doing so, which means more food for the pot and so for this reason alone, a peeler is worth having. There are various styles of peelers and most are sharp and efficient. It really depends on your preference when it comes to choosing between a straight (traditional) peeler and one where the blade is offset. Some peelers are larger and more suited to peeling a large fruit or vegetable. When choosing a peeler, handle it and see how well it fits in your hand, because handle lengths do vary.
6. Serving and Salad Spoons
There are various serving spoons and you'll need at least a small assortment and more, if you do a lot of entertaining or buffet serving. Serving spoons come in either metal, stainless or plastic construction. There are also slotted spoons for serving vegetables and longer salad spoons which are usually a pair of specially-designed tools that make serving lettuce or coleslaw easier. It can be very handy to have different sizes of spoons, for serving from small bowls or large platter, or to accommodate different food portions.
7. Soup Ladle
One of the most essential kitchen utensils is a large soup spoon or ladle which is used for serving soup or stews, but can also be used for gravy, dessert sauces or other foods. Use a smaller ladle for delicate sauces or small servings. A soup ladle also works well to remove or skim off fat from soups and stews.
8. Splatter Screen
Splatter screens are very handy and easy to store, but not always on a cook's essential list of kitchen tools, but they should be. That's because a splatter screen can save you clean-up time and it can also make you want to cook or fry those foods that you tend to avoid, simply because of the grease splatter they cause.
9. Pasta Spoon or Server
While you can serve pasta with a fork or serving spoon, it's usually a messy operation. But with a pasta spoon or server, you can easily transfer a little or much cooked pasta to a waiting plate, without that mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted serving spoon for short pastas. There are plastic or metal pasta spoons - choose one based on the type of pasta cooking pot you use. If you usually use a nonstick pot, buy a plastic pasta spoon which can then be used in any type of pot, but avoid using a metal spoon in a nonstick pot.
10. Whisks for Blending, Mixing
A wire or stainless whisk is very practical for quick blending, mixing and whipping. Though it would take a long time to whip cream with a hand whisk (this task is more quickly accomplished with a hand blender or mixer), a wire whisk is great for blending gravy, scrambling an egg or mixing a quick oil dressing. You can find a variety of sizes and shapes of whisks on the market and more than one, can be very practical for those who love to cook and bake.
9. Pasta Spoon or Server
While you can serve pasta with a fork or serving spoon, it's usually a messy operation. But with a pasta spoon or server, you can easily transfer a little or much cooked pasta to a waiting plate, without that mess. Pasta spoons are best used with spaghetti-style or other long pasta noodles; you can use a large slotted serving spoon for short pastas. There are plastic or metal pasta spoons - choose one based on the type of pasta cooking pot you use. If you usually use a nonstick pot, buy a plastic pasta spoon which can then be used in any type of pot, but avoid using a metal spoon in a nonstick pot.
10. Whisks for Blending, Mixing
A wire or stainless whisk is very practical for quick blending, mixing and whipping. Though it would take a long time to whip cream with a hand whisk (this task is more quickly accomplished with a hand blender or mixer), a wire whisk is great for blending gravy, scrambling an egg or mixing a quick oil dressing. You can find a variety of sizes and shapes of whisks on the market and more than one, can be very practical for those who love to cook and bake.
11. Graters
There are various styles, shapes and sizes of graters and most kitchens have more than one type. That's because graters are very versatile and you can use one to grate cheese (the most common use) or for other zesting/grating of hard spices, fruit rind or vegetables. Unless you rely on a food processor to shred cheese, you'll need at least one grater. Some models (flat) will store more easily than others, but most will select a grater based on the ease of operation and the size they find most practical for their needs. There are also graters for specific types of cheese, such as a rotary model which operates better with harder cheeses such as Parmesan. Graters will typically have more than one type of grating size/shape.
12. Serving Tongs
Compared to a serving spoon, a pair of tongs enables you to more easily grab and transfer larger food items, poultry or meat portions to a serving platter, to a hot skillet or deep fryer, or to a plate. It gives you a better grip and the longer the tongs, the better especially when used with a deep fryer, a large stock pot or at the barbecue. There are various sizes and styles of tongs - some have (non-scratching) heat resistant silicone for use with nonstick cookware, or rubberized handles for a better grip.
13. Measuring Cups, Spoons
Proper measurement of recipe ingredients is crucial to it turning out as it should. Unless you're a seasoned chef (or Grandma) that relies more on feel and taste when adding ingredients to a recipe, measuring cups and spoons can help to make a successful recipe. Choose the style and type of measuring cups and spoons that appeal to you, then measure carefully and follow recipe instructions.
14. Potato Masher
You can use a hand or stand mixer, and even certain hand blenders to mash cooked potatoes, and if you want them whipped and creamy, that's a good idea. Otherwise, the simplest tool and most economical for mashing potatoes is a hand potato masher. There are various styles of potato mashers and it usually takes trying several models to find the one that you like best for this task. The most popular and likely the one your grandmother probably used, is the 's' style shown in the illustration. I have tried various styles including a plastic model and have always returned to this metal type of masher. Some have longer handles which is ideal if you're doing several pounds of potatoes in a large stock pot, but a shorter handle is more practical for regular home use. Potato mashers can also be used for mashing cooked turnips, carrots or other soft cooked vegetables. Choose a stainless steel model with a sturdy handle, so you'll get several years of use from your masher.
15. Kitchen Knives
Often referred to as cook's or chef's tools, knives are a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey. You'll need a few different types of knives for various cutting tasks and then add specialty knives as required. Though you may need a few extras or favorites, a block set of kitchen knives is a practical and worthwhile investment. With knife ownership comes the responsibility to store them safely, so you may want to look at knife storage, as well as a sharpener to keep knives sharp.
16. Time & Temperature Tools
Whether you're cooking or baking, a kitchen minute timer is a must and though many ovens now have on-board timers, having a second model is very practical. In order to confirm that your roast, chicken or turkey is safely cooked inside, use a meat/poultry thermometer. Follow directions on the thermometer you choose - not all models can stay in the oven with the food during cooking; some must be inserted after it has been removed from the heat source. Ensure that you are using the proper kind of thermometer for the type of food and what you are doing, as there are several kinds. For roasting meats, poultry - you need a meat thermometer.
17. Seafood Serving Tools
Though some of these may not actually be cooking tools, they are essential if you are planning on cooking and then serving seafood and you want your guests to enjoy eating it. Seafood tools make the task of cleaning seafood and removing the shell much easier. For cooking seafood, utensils will vary depending on what you are cooking. Tools might include a long-handled slotted spoon if cooking clams, long tongs if boiling lobster, or a fish turner if you are frying fish filets.
18. Colanders
Having at least one colander is a must, but most kitchens have more and usually they are of various sizes. Also called a vegetable strainer, a colander is not easy to store because of its shape and most will not easily nest together, but they are essential for various tasks from cleaning vegetables to straining pasta or tin contents. Either plastic or steel are practical, but with metal, choose stainless steel to reduce the risk of rusting. Chef'n has a new breed of colapsible colanders that are easier to store and they come in various sizes.
19. Handy Poultry & Roasting Tools
There's a small stock of kitchen tools that are very practical and some are considered essential when roasting meats and poultry. I have found it essential to have large forks and/or a lifter-style of poultry rack to make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart. And while many can rely on oven temperatures and cooking times followed by a simple fork test for doneness, others prefer to inset a meat thermometer in their roast and judge doneness by its reading - which is the safest alternative.
20. Cutting Boards
At least one cutting board is a must, but an assortment is more practical. I like to have a few different types of boards in various sizes. I use larger wooden ones when I have a lot of foods to slice or chop, roast to carve or simply to use as hot pads for casseroles, breads, bakings when they come out of the oven. Smaller plastic boards are handy for cutting an onion and I find the thin plastic, flexible boards very nice when preparing a salad or slicing watermelon, because you can scoop it to transfer the composting material to a bin, or salad fixins to the bowl. I prefer a wooden board for slicing bread.
19. Handy Poultry & Roasting Tools
There's a small stock of kitchen tools that are very practical and some are considered essential when roasting meats and poultry. I have found it essential to have large forks and/or a lifter-style of poultry rack to make it easier to lift a hot roasted turkey from the roaster to the serving platter, without it falling apart. And while many can rely on oven temperatures and cooking times followed by a simple fork test for doneness, others prefer to inset a meat thermometer in their roast and judge doneness by its reading - which is the safest alternative.
20. Cutting Boards
At least one cutting board is a must, but an assortment is more practical. I like to have a few different types of boards in various sizes. I use larger wooden ones when I have a lot of foods to slice or chop, roast to carve or simply to use as hot pads for casseroles, breads, bakings when they come out of the oven. Smaller plastic boards are handy for cutting an onion and I find the thin plastic, flexible boards very nice when preparing a salad or slicing watermelon, because you can scoop it to transfer the composting material to a bin, or salad fixins to the bowl. I prefer a wooden board for slicing bread.
