This list is for home cooks looking to stock up their kitchen with the essentials (or add a few splurge pieces!). I’ve had people ask me what kitchen equipment they should own, so I took inventory of my kitchen and separated equipment into three lists—The Must Haves, The Nice to Haves, and The Splurges. Of course, there are items missing (the kitchen equipment world is endless!), but this list is great starting point.

The Must Haves are items every home cook should have in their kitchen. These are things I use all the time and serve multiple purposes. This bare-bones list is perfect for beginners or kitchen minimalists.

The Nice to Haves are things I love having in my kitchen and use often. They might not the most versatile, but definitely serve a purpose for specific meals or cuisines.

The Splurges are a mixed bag. They are items I don’t need in my kitchen, but I find valuable, saves me time, and are fun to use!

The Must Haves

• 6 or 8-inch chef’s knife

  • If nothing else, invest in a great chef’s knife. It saves you time and keeps you safe in the kitchen.

  • I own a MAC MTH-80 and LOVE IT. I know it can be a lil’ pricey for those just getting started, so I did some online research and the Mercer Renaissance 8-inch Chef’s Knife or J.A. Henckels Classic 8-inch Chef’s Knife were consistently ranked as a top choice for great budget knives. I would recommend conducting your own research and finding a knife that fits great in your hand.

• Knife sharpener and honing rod

  • If you invest in a good knife, be sure to take care of it. Use a honing rod often to “recorrect” the edges of the knife back to the center. Use a sharpener (they come in many forms) a few times a year to sharpen the blade.

• Cutting boards (1 for raw meats, 1 for everything else)

  • I use a cheap plastic one for raw meat preparation and a large, poly cutting board for everything else. Wood cutting boards are also an excellent option for all foods except meat.

• Medium sauté pan (10-inch diameter)

  • I use both stainless steel and non-stick pans. I use stainless steel for sautéing vegetables, making sauces, etc., and use non-stick for scallops, delicate fish, scrambled eggs, etc. Although both are great options, if I were to pick just one, I’d probably go with non-stick.

  • P.S. If you cook a ton, I would recommend getting all of the pan sizes listed!

• Medium saucepan (8-inch diameter)

• Cast iron skillet (12-inch diameter)

  • I use my Lodge Cast Iron Skillet all the time. It takes a bit of work to season in the beginning and care for, but it gives the best sear on meats, is ovenproof, and is virtually non-stick once you’ve used it multiple times.

• Large pot (12-inch diameter)

• Baking sheet

  • This heavy-duty one works great for me.

• Tongs

  • Toss vegetables or salads, flip meat, squeeze the juice from lemons, etc,

• Mixing bowls (set of 3)

• Colander/strainer

  • Rinse rice before cooking, rinse fruits and vegetables, drain pasta, dust powdered sugar, etc.

• Ladle

• Whisk

  • I prefer a metal whisk, but if you are using a non-stick pan for whisking a sauce, be sure to use a silicone one.

• Wooden spoon

  • I use my wooden spoon for everything from pan-sauces, risotto, caramelizing onions, etc.

• Rubber spatula

• Measuring cups and teaspoons

• Oven mitts and apron

• Slow cooker

  • I love my slow cooker. It doesn’t have to be fancy or expensive, just make sure it has a low, high, and warming setting.

• Vegetable peeler

  • Essential! I use OXO’s Swivel Peeler.

• Can opener

  • My mom gave me OXO’s Smooth Edge Can Opener and it is revolutionary (which might seem like big praise for a can opener but trust me!). It opens the can on the top, not inside the ridge, preventing sharp edges and gives a clean cut every time.

• Meat tenderizer

  • I use this alllll the time to pound chicken breasts before I cook them.

• Meat thermometer

  • A meat thermometer can help you confidently serve perfectly cooked proteins every time. Great for beginner home cooks and experienced chefs alike.

• Kitchen scissors

  • More than just opening packaging! I also use scissors to trim vegetables like green beans.

• Toaster

• 9 x 13 glass or ceramic baking dish

  • Casseroles, egg bakes, oven-roast vegetables, brownies—the possibilities are endless.

• Food processor

  • Great for quick chopping or making pestos, salsas, sauces, etc. I use Ninja’s Food Chopper.

• Tupperware

  • Essential for leftovers, meal prepping, etc. I have a random variety in my cabinet from fancy glass Pyrex to the old feta cheese container I rinsed out and constantly reuse.

• Grater & zester combo

  • I love Microplane’s products. I tend to use the zester side more often for garlic, ginger, turmeric, lemon, etc. Use the grater side for cheese, cucumbers, onions, etc.

The Nice to Haves

• Rice cooker

  • This 3-cup rice cooker (Zojirushi NHS-06) works great for me! Perfect rice every time.

• Small sauté pan (8-inch)

• Large sauté pan (12-inch)

• Extra baking sheet

  • I own two baking sheets so I can roast a couple of things at the same time! On Sundays, I typically roast 2-3 different types of veggies so I can have them ready for the week.

• Tiny tongs

  • This may seem like a splurge purchase, but I use mine ALL the time! Great for salad mixing, serving, and flipping vegetables, scallops, or shrimp.

• Tiny rubber spatula

  • This is also a fun purchase that I end up using more than my regular size spatula. Great for scrambled eggs, scraping bowls, and getting the last scoop of peanut butter out of the jar.

• Ice cream scooper

  • Goes beyond just ice cream—use for perfectly-portioned meatballs, cupcake batter, etc.

• Slotted spoon

• Cupcake pan

• Blender

  • Smoothies, sauces, salsas, and more! You could get the job done if needed in a food processor though.

• Serrated knife

  • Although the chef’s knife will cover 95% of your kitchen cutting duties, a serrated knife is great for bread and tomatoes.

• Hand or stand mixer

  • I don’t bake too often, but my hand mixer always makes the process much easier when I do. If you really want to splurge, go for the Kitchen Aid Stand Mixer (that thing can do everything!).

The Splurges

• Salad spinner

  • I love my salad spinner. It saves a lot of time cleaning greens and gets them super dry so they stay fresh in the fridge without getting wilted.

• Ingredient Prep Bowls

  • I use these all the time because I like all of my ingredients prepped and ready to go before I start cooking. You could get away with keeping your ingredients on your cutting board instead, but these definitely help with organization.

• Ceramic Cast Iron Dutch Oven

  • Great for braising meats, stews, bread pudding, etc.

• Griddle

  • Saturday morning pancakes!

• Ninja Grill

  • I’m normally not someone who likes large kitchen gadgets, but this product rocks, especially if you don’t have a grill at home! It perfectly sears food and circulates the air while cooking, helping food cook to the perfect temp faster. It also roasts, air fries, bakes, and dehydrates. Warning: It is a little bulky, so make sure you have the cabinet space.

• Wire Rack

  • Place this on top of your baking sheet to help the crispy-ness of foods. For example, I cook bacon and roast chicken on top of a wire rack on a baking sheet in the oven so they get a nice crisp.

Have any questions or want to share your most cherished cooking equipment? Connect with us or comment below!