Kitchen Basics – Equipment & Tools for a Well Equipped Kitchen

by Beth - Budget Bytes
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I hate clutter. But even more than clutter, I hate buying things and then never using them. That Facebook ad may make you think that you’ll get so much use out of that avocado slicer, but will you really use it? Or will it end up in the back of your kitchen drawer in a pile with all the other unused tools, making the drawer catch every time you try to open it? #beenthere

I’m a huge fan of keeping things simple in the kitchen. Buying basic kitchen equipment that can serve multiple purposes, and leaving the specialty gadgets behind. People have been making great food for thousands of years without tools dedicated to one task (hello, banana slicer, I’m looking at you!) or electronic gadgets that are supposed to make your life easier, but really just clog up your countertops and cabinets.

Kitchen Basics – Equipment & Tools for a Well Equipped Kitchen

Below is a comprehensive list of kitchen basics – the equipment and tools that will help achieve a well run, efficient, no frills kitchen. You don’t need to purchase all of these things before you begin making meals at home. Instead, think of this as a goal list of items that you plan to acquire over time. These are my go-to kitchen basics. These are the things that make my kitchen work.

The product links below are affiliate links and are for example purposes only. I took great care to chose products that I either own myself, or would pick if I had to buy them again.

A comprehensive list of kitchen basics - tools and equipment that will help you build a well run, efficient, and budget-conscious kitchen!

Pots & Pans

The most important quality to look for when purchasing pots and pans is the thickness or weight of the metal. If you buy pots and pans that are constructed out of thin metal, they will not cook food evenly, and you will have difficulty achieving good results with recipes. I have had two sets of pots and pans that have worked well for me, the Simply Calphalon Non-Stick set, and the OXO Tri-Ply Stainless Steel Pro set, as well as a few cast iron pieces. If buying pieces individually, I suggest the following sizes and types:

  • 2-Quart Sauce Pot
  • 6-Quart Stock Pot
  • 8-Inch Skillet
  • 10-Inch Skillet
  • Deep Covered Sauté Pan – This is probably one of the most versatile pots or pans in the kitchen. It can be used as a skillet or a pot, and can often take the place of two different pieces.
  • Cast Iron Skillet – Cast iron very affordable, lasts generations, and is perhaps the best at cooking food evenly, but it does take a little more effort and upkeep. You can’t just throw this one in the dishwasher, so consider this purchase carefully. Make sure it matches your lifestyle!
  • Dutch Oven – This is another great multi-purpose kitchen piece. It can take the place of the 6 quart stock pot listed above, it can go from the stove top to the oven, and can act very much like a slow cooker by keeping moisture in, cooking with low radiant heat, and making your food extra succulent. They can be a bit pricier, but you will get a lot of use out of it!

Tip: I like to buy pieces with glass lids, when possible, so I can see what’s happening inside the pot without removing the lid and letting steam escape. I also try to get pieces that do not have plastic on the handle, so they can go from stove to oven, if needed.

Bakeware

  • Glass or Ceramic Casserole Dishes (one large, one small) – These can be used not only for casseroles, but also for roasting a variety of meat or vegetables. Extremely versatile!
  • Baking Sheets (set of three) – Again, one of the most versatile pieces in my kitchen. Just about anything that goes in the oven will have a baking sheet under it.
  • Muffin Tin – Good for muffins, or other small portion dishes like breakfast egg cups, mini meat loaves, and more.
  • 9-inch Pie Plate (glass or ceramic)
  • Pizza Pans (for pizza-holics like me. I prefer perforated pizza pans for crispy crust)

Prep Tools & Kitchen Gadgets

Storage and Supplies

Appliances

I don’t use many appliances, but these have gotten GOOD use in my kitchen!

  • Slow cooker (Doesn’t need to be fancy, 5-7 quart is a good size)
  • Food processor (The exact one I use is no longer in production, but this is the next generation of it.)
  • Hand Mixer – For those times when you just don’t have the energy to whisk by hand

What are your “must have” kitchen basics? Share your knowledge and experiences in the comments below!

Originally posted 5-22-14, updated 7/5-18

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  1. So glad I stumbled on to your site, and am planing to cook the Mexican lime soup tomorow.
    Any chance you will/ or can label recipes that are type 2 or pre diabetic friendly, and low cholesterol or options to reduce cholesterol. It seems that more and more people have one or both of these conditions and it is very labour intensive to find recipes that work when having friend over with these conditions that are budget friendly most seem to be keto based which is loaded with expensive ingredients.

    1. Unfortunately, we don’t have the proper credentials to be labeling recipes according to specific health or medical needs, and the nutrition data that we provide is only a general estimate, so we can’t definitively say something is low cholesterol, low sodium, etc.

  2. Thank you for your modest, common-sense recommendations. I did splurge on a Vitamix for smoothies and soups, and, as a bachelor, I find an Instant-Pot to be a great set it and forget tool.

  3. What is the pan used for making scrambled eggs? As in the hummus egg tacos or breakfast burritos recipes. I don’t see it in this list. I finally bought the oxo pan seen in so many recipe photos and LOVE it. So I’d like to take a look at whatever pan is used for the scrambled eggs. Thanks!

    1. The pan in the breakfast tacos recipe is a ceramic Greenpan. Honestly, I don’t like it very much so that’s why I don’t have it linked. The ceramic coating got damaged very quickly and I don’t like the way it retains heat (it almost holds heat TOO much, making things burn very quickly).

  4. I’ve found a rice cooker to be incredibly helpful (rice is a staple in my largely gluten free household) – I know I could cook in it a pot, but I struggle with not burning it. (I also love that mine will keep the rice warm for up to 24h so I can slack off for a while on putting leftovers away.)

    I’m interested in what food processor you use, but the link is broken. Will you update that, please? Thank you!