Kitchen equipment, whether used for special events or day-to-day cooking chores, make the process of activities more convenient. Although many gadgets may be found in a kitchen, we’ve picked what we believe to be the most essential tools that every kitchen must have. We think every chef, baker, parent, etc. should consider buying these items to make their lives easier. As a top rated kitchen supplies store in Ottawa we make it our business to only provide and carry the highest end of kitchen supplies.
Before diving into our list of kitchen tools, let’s take a look at the common materials in which they are made from. Kitchen utensils can be manufactured from a variety of materials, including wood, stainless steel, nylon, plastic, and rubber. The material used may have an influence not just on the tool’s appearance but also its overall performance. It is important to understand the subtle distinctions in design, material construction, and quality between one option and another.
Wooden utensils are practical, attractive, and feel good in the hand. Beechwood is well recognized for kitchenware and is frequently regarded as the gold standard of hardness. Beech isn’t particularly porous, so it is used to produce a variety of utensils, although it is mostly used for making spoons. Wooden utensils are functional, comfortable to use, and attractive. Because maple is a hard, dense wood that keeps its shape and resists absorption, it’s commonly used for flat items like cutting boards. Birch is somewhat softer and is commonly used in turnery goods like rolling pins.
Metals are a popular choice because they do not react with foods and do not rust. Stainless steel utensils are also frequently treated with nonstick coatings, enhancing their usefulness.
Plastic cutlery is inexpensive and long-lasting. The disadvantage is that white plastic cutlery can get scuffed and yellowed with time.
Nylon tools can endure heat up to 400 degrees Fahrenheit, are dishwasher safe, and are nearly unbreakable.
Measuring cups help ensure that you get exact measurements liquids and dry items like flour and sugar. Using these will save you tons of time. Your set should have 1 cup, 1/2 cup, 3/4 cup, and 1/4 cup.
Make sure to also use measuring spoons in your kitchen to get exact measurements of herbs and seasonings. Your set should have 1 tablespoon, 1/2 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon and 1/8 teaspoon.
The wooden spoon is without a doubt an icon of the kitchen. It is a fundamental element in the culinary toolkit of most home cooks. Personal preference determines the material selection, but most chefs quickly identify which spoon performs each task better than others through trial and error.
Having a variety of spoon shapes and sizes is very necessary. During daily use, shallower bowls are ideal, while slightly larger ones excel at stirring thick stews. Spoons with narrower bowls allow cooks to easily access the inside of jars.
Slotted spoons are useful for separating solids from liquids. Make sure to use a spoon with a long enough handle in order to keep fingers away from hot liquids. Containing either slots or holes, some prefer slots because they believe they do a better job at separating liquid from small foods such as peas, which can become stuck in the holes.
A ladle is a kitchen utensil that may be used to serve hot foods. It’s essential to use a sturdy one because it will frequently be used to scoop out soup, salsa, or a hearty stew. The best feature of a ladle is its capability to distribute both the solid and liquid components of a recipe equally. Stainless steel ladles are considered the best. Try using a one-piece ladle, since there should be no gaps between the handle and the bowl, as food may accumulate in them. We recommend using a ladle with and angled handle rather than a vertical handle, as the latter may put excessive strain on your wrist. Traditional ladle bowls are circular and have a pouring spout or rim. Some ladles feature flat fronts that may be used to scrape, scoop, or trap food. A pouring spout is needed on the sauce ladle for precision when drizzling or pouring sauce.
Spatulas come in various shapes and are useful for mixing, folding, scraping, and spreading. Scraping, folding, and blending are all done with flexible silicone or rubber spatulas. Lifting and rotating is accomplished with a flat-tooled spatula. A baking spatula is used for assembling, glazing, frosting, and icing cakes. This type should be a bit longer than the cake’s diameter or width.
Spatulas are made of rubber, silicone, or plastic. Most are heat and stain-resistant, as well as dishwasher-safe. Spatula “blades” come in a number of shapes and sizes, and the tasks determine what is used. For example, a thin blade is better for reaching into tight places while wide blades make it easier to scrape food out of a bowl. When folding large amounts of food, flexible, flat-blade spatulas are useful. The spoon spatula combines the look and function of a spoon with the flexibility of a spatula and works well with scooping liquids or batters. Silicone spatulas that can withstand temperatures up to 600 degrees F, eliminate worries of melting or cracking.
When it comes to flipping food of all different kinds of sizes, tongs are a must. Tongs with a silicone tip are recommended since they prevent scratching and have a high degree of heat resistance, so they don’t melt with frequent use.
Knives are ideal for slicing and chopping, so you’ll most likely reach for it every time you cook. Because of this, it is smart to invest in a high-quality blade. If your knife becomes dull, it will be more prone to sliding around on slick produce, and it requires greater applied force to cut effectively. To keep your knife in good shape, we suggest sharpening it often either by yourself or with a professional’s help.+
Big cutting boards are usually reserved for meats and the smaller ones are used for vegetables and herbs. Remember to wash off your board when finished and to separate raw food when prepping to reduce the risk of food contamination.
Whisks are used to combine ingredients, blend sauces, or whip air into egg whites. The number of wires in a whisk varies from two to twenty, with various designs and sizes available. How air is incorporated into the mixture is determined by the thickness and shape of the wires. Wires may be made of stainless steel, nylon, wood, and even rattan.
The most frequently available type of whisk is made from nine rigid wires that are looped in a pear shape. The stiffness of the wires and their pattern aid in mixing, emulsification, and aeration. The balloon whisk’s bulb shape and flexible wires allow it to increase the area in contact with the moisture, speeding up the process of whipping air into cream or egg whites. Thin wires are preferable because less pressure should be applied to the cream and egg whites. Flat whisks with flat wires are great for lightly beating eggs in a shallow dish or stirring flour into melted butter. Coiled whisks are used more for whipping as they mix small amounts of thin batters.
Other whisk shapes include triangular, jug whisks, cocktail whisk, etc., each with their own special qualities.
A paring knife can be used to peel potatoes or other veggies, but a peeler makes it much easier to remove the skin from fruits and vegetables. Peelers are available in both stationery and swivel versions, with the latter requiring more wrist action to move smoothly across the food’s surface. The most popular swivel peeler has a blade that sticks out from the end of a handle. Be sure to make peeling movements with the blade away from the body and not towards it unless you are using a “Y” or harp-shaped peeler.
The potato masher is a kitchen classic and it has been recently reinvented to make mashing easier and more uniform in texture. Today’s mashers consist of a handle attached to a round or oval disk with holes punched in. When mashing, choose a masher with a comfortable grip that offers leverage. Using a disc that is slightly curved allows the ability to crush the potatoes by rocking back and forth.
Many canned foods are sold with a top disk that must be removed before opening. Manual can openers can perform a variety of tasks, including opening cans, removing crown caps, and uncorking wine bottles. To open a can, puncture it with the dropped short blade. Next, turn the crank to cut the can’s top disk. Newer versions have an ergonomic design, which makes cutting even easier.
A colander is essential for draining pasta and washing vegetables and greens.
Quality oven mitts effectively protect your hands from being burned when transferring hot food. You’ll no longer have to worry about spilling your meal or getting burned.
Other Kitchen Tools
Pasta forks, skimmers, food storage containers, aluminum foil, parchment paper, timer, mixing bowls, avocado slicers, olive/cherry pitters, herb shredders, bread knife… the list goes on and on. There is something for every need, whether it’s to cut, scoop, or mix.