My Ultimate Go-to Kitchen Equipment

Shopping for kitchen equipment can be daunting – there are so many brands, styles, materials and opinions! It’s taken me several years to find those pieces that just “work”. As I cook so much, it’s important for me to have good-quality items that make the whole process of cooking faster, easier, less stressful and, actually, enjoyable! What my obsessive research means for you, is that you can trust that everything on this list works exceptionally well, is designed to last and will make your life easier in the kitchen.

I’m a huge fan of keeping things simple. I avoid cookware sets and specialty gadgets that clog my counters and cabinets. I rather invest in multipurpose pieces that are durable, stand the test of time and make mealtimes easier.

For years I made do with the equipment I already owned and only “admired from afar” the fantastic equipment used by other chefs and cooks on social media and TV cooking shows. I also wasted money on big sets of pots and pans that seemed amazing value, or knife blocks with many different-shaped knives, which I thought were going to change my life.

However, as with many purchases we make in life, sometimes it is better to buy fewer, but better items. And that’s how I tend to approach purchases for my home these days – as well as adding to my quality of life, it also cuts down on clutter. You may think that a set of pots and pans for $250–500 (which is worth double, or even four times, the price) is great value. But, like me, you probably don’t have space for all of them and, being realistic, only use the same two or three pans all the time. However, if we look at one high-quality pan that costs $250–500 we tend to baulk at the price. But if that pot is going to “change our lives” and do everything that five pots can do, take up way less space and last a lifetime, it’s probably a good idea to have a closer look – especially at sale time!

But not all the items in this list are expensive “investments”. There are small items like bench scrapers and Microplane graters that have dramatically made a difference to how I prep, cook and serve my meals.

I’ve compiled this list of my go-to kitchen equipment and tools that will help to take the stress away from mealtime. Don’t feel you need to buy everything on this list before you start cooking. Think of it as a guide. These are items you can slowly acquire over a period of time that are high-quality, versatile and will give you the most bang for your buck. Consider what you cook the most and then perhaps invest in the item that suits your cooking style – it may not be exactly the same as mine – maybe you bake more! Also, I haven’t covered every type of kitchen equipment – just the ones where I have strong preferences.

These are the workhorses of the kitchen, from flameproof casseroles and saucepans large and small, to frying pans and bakeware.

This is a do-it-all pan that can go from stovetop to oven – basically a flameproof casserole, but so much more. Ideally, this pan should be versatile enough for all kinds of stovetop cooking from stir-frying, sauteing, braising, steaming, deep-frying and roasting. Here are two options which I love.

The Staub Chistera 28 cm receives the number one spot. This is the pan that is featured in almost all of my cooking videos – the one so many of you ask about – because it is so incredibly versatile. It does it all! A good-quality, heavy-based pan like this, which I refer to all the time in my recipes, can make all the difference in your cooking experience. It took me many months of research and consideration to finally take the plunge and commit myself to this investment piece, but I’m so glad I did.

• It goes from stovetop (including induction) to oven and can then be transferred straight to my dinner table for serving.
• Being enamelled cast-iron, it has the same benefits as uncoated cast-iron. It gets just as super hot as uncoated cast-iron (which means I can achieve perfect caramelisation and sear!) but without the extra maintenance that uncoated requires. 
• It has eliminated the need for multiple cooking vessels in my kitchen, because it is multipurpose. It’s perfect for cooking steak, stir-frying (I don’t need a separate wok), sauces, braising casseroles, steaming, roasting, deep-frying and ideal for one-pan dishes (which you know are my favourite!).
• Its internal matte black texture is easy to clean with liquid dish soap, warm water and a soft sponge. Baked stains can be removed with bicarbonate of soda (baking soda). Its matte black interior also means it sears exceptionally well and hides stains (unlike the other popular brands like Chasseur and Le Creuset, which generally have a shiny outer finish and a light-coloured interior, which show marks quickly).
• It’s designed to last a lifetime (it comes with a lifetime warranty). 

• It’s heavy.
• It requires a good glug of fat (extra-virgin olive oil or butter is my preference), otherwise food sticks (but it doesn’t have to be heated to a certain temperature to avoid sticking, as for stainless steel).
• It can be used only with wooden or silicone utensils to avoid scratches (see General Cooking Utensils, below, for a recommendation). 
• It’s expensive. The RRP is a whopping AUD$526! I have however managed to nab it on sale on Amazon for as low as AUD$220. It took me 6 months to decide whether to purchase it or not. I’ve owned it for several years now, and it’s the best decision I could have made. 

If the Staub Chistera is way outside of what you’re hoping to spend, I recommend a chef’s pan. It’s what I used for years, prior to being able to invest in the Staub Chistera. The Scanpan Stainless Steel Impact Chef Pan 32 cm is an excellent option. It’s a great all-rounder, offering the same versatility as the Staub Chistera (perfect for sauteing, stir-frying, deep-frying and making sauces) and also goes from stovetop (any type, including induction) to oven (up to 260°C/500°F). It has a nice heavy base, which helps to avoid hot spots (important for one-pan dishes). It’s also lightweight, easy to clean and resistant to scratches.

The reason I prefer the Staub Chistera overall, is because cooking with stainless steel can be a little bit finicky. It needs to be heated to the perfect temperature to avoid food sticking, and this can take some practice. Cooking with enamelled cast-iron, on the other hand, is relatively fuss-free and creates a beautiful, even heat distribution every time. Either of these options however, are fantastic.

This is a large pot for boiling potatoes, cooking pasta, making a big batch of soup, stock or a big-batch casserole. Here are two of my favourites.

The Scanpan Impact 26 cm 11 litre Stockpot is a fantastic lightweight, high-performing option. It conducts heat brilliantly with its thick, heavy base, can be used on all stovetop types (including induction), is oven safe, easy to clean and designed with longevity in mind.

The Staub Cast Iron Roaster/Cocotte 28 cm has all of the same features as the Staub Chistera (see above), but is a deeper version, so therefore also does the job of a stockpot. It doubles as a great dish for roasting large pieces of meat like lamb or pork shoulder.

I’ve got a few options here for you, depending on what your style of cooking is. A good-quality frying pan is essential in the kitchen, it can be a fantastic all-rounder, which can cook anything from a well-seared steak to delicate scrambled eggs. But your choice of frying pan matters, and how much oil you use in your cooking, also matters! My preference is wrought-iron (which is the equivalent of cast-iron, but slightly lighter) and stainless steel, but I also have a fantastic non-stick option for you too.

The Solidteknics 26 cm Frypan is my pick, made from wrought-iron, which is significantly lighter than cast-iron, but comes with all of the same benefits (even heat distribution, suitable for all stovetops and oven, multigenerational).

Things to keep in mind:

• It requires a good glug of oil during cooking, otherwise food sticks. 
• It requires a higher level of maintenance (it must be seasoned and, although it can be          washed in warm soapy water, it needs to be dried thoroughly after use and cannot be          put through the dishwasher). 
• It’s heavier than a regular non-stick frying pan (but lighter than cast-iron).

Another option if you’re looking for cast-iron, is the Lodge 12 inch cast iron skillet. Again, it requires a huge glug of oil and is heavy, but it retains its heat exceptionally well and is pre-seasoned, ready for use. It also gets better with time. We love it – especially for campfire dinners.

The Scanpan Impact 26 cm Fry Pan is my pick when it comes to stainless steel. It has many similarities to cast-iron in that it’s suitable for all stovetop types, distributes heat evenly and is designed to last a lifetime. But it’s also significantly lighter and easier to clean. It is virtually indestructible.

Things to keep in mind:

• It requires a good glug of oil during cooking.
• It takes a bit of time to perfect the cooking technique – the pan needs to be preheated to the perfect temperature, otherwise food will stick.

If you’re not wanting to use a lot of oil, a non-stick frying pan is the way to go. I prefer non-stick when I’m cooking a delicate piece of fish, or tofu, pancakes or eggs. You canNOT use non-stick pans for aggressive, high-heat searing (e.g. when cooking a steak) as it will damage the pan and burn away the non-stick coating. I have tried many non-stick frying pans in an attempt to find one that actually lasts and that ideally isn’t made from Teflon. I found that while there are some good options in terms of materials, they don’t last. I’m talking near-$300 pans that lasted mere months! 🙈

Small saucepans are great for cooking rice, steaming vegetables, finishing gravy and boiling eggs! I have two, a smaller one (16 cm/61/4 inches) that I use for eggs and gravy and a larger one (20 cm/8 inches) for everything else. If you’re looking for one investment piece, my pick would be the larger size which can be used for all of the above! Stainless steel is a winner, being durable, lightweight and easy to clean.

Suited to boiling eggs, heating sauces like gravy, cooking small portions, melting chocolate, making small batches of rice or couscous.

Suited to all of the above, but is better for handling bigger batches of food like boiling vegetables, reheating meals, simmering sauces (with no concern of overflow), cooking multiple servings of rice, quinoa, couscous or even small portions of pasta.

Whether it’s a slow-cooked roast or some simple potatoes. Having the right roasting/baking equipment is a must! My recommendation? Something super durable that can withstand high temperatures and something that retains heat and cooks food evenly. If it can be transferred from the oven to the stovetop, it gets extra points (it makes it much easier to finish off a gravy). You’ve got a few options here, all of these come with pros and cons.

Cast-iron/wrought-iron:

The Solidteknics BIGGA Pan 35 cm that I recommend is technically wrought-iron, a little lighter than cast-iron, but with the same benefits. No coatings, just clean, seasoned iron! It’s suitable for all heat sources (stovetop, oven and even a campfire!) and it comes with a multi-century warranty. This is the pan I use for all of my “heavy duty” roasting. It comfortably fits two chickens and vegetables or a large piece of roasting meat. The downside is that it is heavy and higher maintenance than regular cooking equipment. It needs to be dried thoroughly after use and the seasoning needs to be maintained (lots of oil and no metal utensils). It also comes with a big price tag – RRP AUD $329.

They look beautiful, but I’m not in love with enamelled cast-iron pans for roasting (like Chasseur or Le Creuset). They always tend to be smaller and expensive for their size. Many of them don’t allow you to transfer from the oven to the stovetop and have max oven temperature limits of around 220°C (425°F), which I found out the hard way – hello big crack in the middle of my tray! However, the Chasseur Rectangular Roasting Pan 40 cm x 26 cm (153/4 x 101/4 inches) does allow you to transfer from stove to oven if temperature limits don’t bother you, and if you are happy with a smaller size. It’s fantastic for bakes (the perfect size for lasagna!) and roasting veggies or smaller cuts of meat (no larger than the size of a whole chicken).

Stainless steel:

The Scanpan Impact Roaster with Rack is made of durable high-quality stainless steel and very easy to clean. Great for any type of bake, whole chicken or smaller cuts of meat. The downside is that it can’t be transferred from the oven to the stovetop.

Non-stick:

As much as I don’t love the coatings on non-stick, when it comes to a more reasonably priced option that transfers from oven to stovetop, you really can’t compete with the Scanpan Classic Large Roaster with Rack 44 x 32 cm. This makes cooking and roasting so much easier as it’s easy to wash and lightweight. It’s nice and big, making it perfect for larger cuts of meat. The non-stick coating is apparently so durable that you can even use metal utensils (not that I risk it!). If you’re after something at a more reasonable price point that will stand the test of time and that is low maintenance, this would be my pick.

Rimmed baking trays (or sheet pans, depending on where you’re based), as well as wire cooling racks that fit neatly inside them, are vital for cooking all sorts of items, from tray bakes (sheet-pan dinners) and veggies to toasting nuts and baking sweet items. Ceramic baking dishes, either rectangular, square or round, are great for lasagnas, pies or roasting veggies.

Stainless steel baking trays/sheets and cooling rack

I can’t tell you how many non-stick baking trays I’ve gone through over the years … aside from wearing terribly, I am not a fan of the materials used to produce them and I try to avoid non-stick coatings where possible. Investing in a stainless steel baking tray made with food grade 18/10 stainless steel is a game changer. It is made with durable materials and is virtually unbreakable if cared for correctly. I use the P&P CHEF Baking Sheet Pan Set of 2 (43 x 33 x 2.5 cm/17 x 13 x 1 inch), which are fantastic and come in many different sizes to suit your cooking needs and oven size (make sure you check the measurements to ensure you’re ordering a size that fits in your oven). These are easy to keep clean and dishwasher safe, perfect for roasting or baking. It’s also worth getting a stainless steel cooling rack, which fits perfectly in your baking tray and is perfect for not only cooling your baked goodies like cookies and cakes, but also for roasting (hello crispy baked chicken schnitzels!).

Ceramic baking dish

I find ceramic baking dishes best for lasagna, pies (like my cottage pie or my chicken mushroom pie), or for quickly roasting vegetables. Their surface generally allows for effortless food release and easy clean-up. It’s perfect for going from oven to table and most varieties are dishwasher safe. My favourite, most frequently used baking dishes are the Chasseur La Cuisson Rectangular Baker Dish 32 x 24 cm (123/4 x 91/2 inch) and the Ecology Speckle Round Baker with Handles 32.5 cm, 1.5 litres (123/4 inch, 11/2 quarts). 

I feel that you can live with just these two knives and it really cuts down the clutter in the kitchen, rather than having a knife in every size.

Trust me when I say that investing in a high-quality chef’s knife ensures a more enjoyable cooking experience. Say no to those multi-piece knife blocks and go for one, good-quality chef’s knife. A low-quality knife can lead to frustration during meal prep. It loses its sharpness quickly and the blade can be flimsy, which means increased effort while cutting and a higher risk of accidents due to slipping. Lower quality can also result in needing a replacement more quickly.

My pick is the Global Chef’s Knife. I’ve used it for years. It’s versatile and perfect for a wide-range of kitchen tasks (dicing, chopping, slicing, mincing). It’s super comfortable, it provides control with it being firm and sturdy and it’s made from durable materials. Aside from making meal prep easier, it will help to streamline your kitchen by removing the need for multiple knives.

The only other knife I recommend is a bread knife, which is a large serrated knife perfect for slicing through bread, the smooth skin of fruits and tomatoes as well as pastries and cakes. I’ve had my Global Serrated Bread Knife for over 10 years and the quality is amazing.

Three options at different price points are:

I use the Global Sharpener, which you can get with the Global Chef’s Knife in a bundle. I find it really easy to use, which means I can maintain my knives easily at home. I’ve had my knives for years. As soon as they are sharpened, they feel like new, they perform better, it extends their life span and sharp knives are so important so that you don’t cut yourself! A blunt knife = accidents in the kitchen!

I like having two boards, one dedicated to raw meat and fish and one dedicated to everything else. I choose to use a plastic board for my raw meat (I like that I can run it through the dishwasher).

The reason grain-end chopping boards receive lots of hype is because, aside from being durable, they are knife-friendly with a soft, “self-healing” surface that is resistant to knife marks. They have natural antibacterial properties because wood tends to inhibit the growth of bacteria. I’ve purchased many and I have found not all boards are equal! The main issues I encountered were boards made with inadequate, soft wood (prone to cracking and marks) as well as boards made with questionable varnishes, lacquers and glues (there was very little information available regarding whether these were food-safe or not).

I use the Wolstead Bonn End Grain Chopping Board. It looks brand new even after months of use. It’s a substantial weight and provides a secure, large surface for chopping. I use it solely for my raw vegetable and fruit prep, as well as cooked meats. It is easy to maintain. I wash it with warm, soapy water after every use and oil it every few months with grapeseed oil (no specialty oils are required!). When it needs a deep clean, I sprinkle the board with ¼ cup of salt and rub half a lemon all over it before rinsing and drying with a tea (dish) towel.

I choose to use a plastic chopping board exclusively for raw meat. If you prefer to not use plastic, a separate wooden chopping board could also be used. I prefer to use a plastic board because it has a non-porous surface, meaning less opportunity for raw meat juices seeping into the board. I also like that it’s dishwasher safe, allowing thorough cleaning after cutting raw meat – stopping the potential spread of bacteria. I like designating different board colours in the kitchen to different foods to avoid cross contamination. It’s important to keep an eye on the plastic as cut marks and grooves over time can create hiding places for bacteria. I would prefer a more eco-friendly material, and will continue to explore alternative materials as they become available.

A chef once commented on one of my dinner social media posts to tell me the recipe I was making looked amazing, but that he couldn’t bear to see me scraping my knife over my chopping board! I scraped up my ingredients into a little pile, to transfer them to my pan, which he said would ruin my knives over time. He recommended a bench scraper, I ordered one on the same day and never looked back! This inexpensive tool makes for quick prep work in the kitchen.

A tool I use for almost all my recipes! Mincing garlic is probably one of my least favourite kitchen tasks, which is made so much easier with a Microplane grater. Perfect for mincing garlic or ginger and amazing for adding a flourish of parmesan. It is equally amazing for zesting lemon and for adding a sprinkle of dark grated chocolate onto desserts. It has quickly become one of my most-used pieces of kitchen equipment. Word of warning – it is SHARP. Use cut-resistant gloves for extra protection if you need to.

This absolutely deserves its own category, because I use it multiple times a week. I use it predominantly for zoodles (courgetti) – they are so quick and easy to make using this peeler! – as well as carrots (mainly) and cucumber for salads/sandwiches, and also for potatoes! It creates the perfect size and texture – particularly for kiddies. I’ve been using the Victorinox Julienne Peeler for the last few years. Its blade is sharp and it’s dishwasher safe, although the OXO Julienne Peeler is equally as good.

Food prep is so much easier thanks to this salad spinner. I use it to wash and drain not only my salads and herbs, but also fruit and veggies like berries, cherry tomatoes and green beans. A quick spin and everything is dry to the touch and ready to store in the fridge. I’ve been using the OXO Salad Spinner 4.0 L (41/4 quarts) for several years now and can’t fault it. It’s a nice, large size, perfect for meal prep.

It goes without saying that there are a ton of little tools available for the kitchen that are said to make our lives easier. I don’t think there are many (if any!) brands I haven’t tried over the years. Although stainless steel cooking utensils are generally the most durable, many are not compatible with the cookware many of us have in our kitchens, and we want versatile pieces that work with anything!

My focus is on utensils that are either wooden or silicone – not nylon, which wears terribly! Silicone is softer to the touch and generally responds to heat better, whereas nylon has more of a plastic feel, and can melt and flake little fragments of plastic directly into your food! I was surprised to find so many brands (even expensive, well-known brands) use nylon. If I mention a brand below, a word of warning – not all of their products are great! I’ve only listed those that I have specifically tried, trialled and that I recommend.

After years of trialling and testing various utensil packs, it finally occurred to me that if I loved my Staub pan so much, surely they would produce utensils that are just as great? And I wasn’t wrong. The Staub Silicone Cooking Utensils 5 pack are sturdy, strong, wonderful utensils (the set includes a 2-in-1 multi-function spatula spoon, ladle, wok turner, slotted serving turner and serving spoon). I tried many brands over the last few years and my main issues were the utensils falling apart (the handle coming away from the utensil), discoloration, marks after washing, the utensils flaking or melting and, the worst of them all, flimsy/floppy utensils, which make flipping even a simple burger patty difficult! It’s no surprise the Staub utensils are a slightly more expensive option, but I would pay the price ten times over, as I know they last. One downside is that their wooden handles (although beautiful), means they are not dishwasher safe … hand-wash only!

The Oxo Good Grips Wooden Spoon is the perfect all-rounder. Although it does need to be replaced in time, I’ve found it to wash and wear very well. It doesn’t warp, the wood doesn’t flake and it even withstands my dishwasher (which you are not meant to use, but I do anyway … because Busy Mum Life!).

Any stainless steel mixing bowl will do. It’s perfect for mixing muffin batter, marinating meat or tossing a salad. There’s little to no risk of the stainless steel scratching, it’s easy to clean and super durable. Go for a nice, big bowl and having a gripped, silicone bottom is handy too to prevent slips. I’ve got the Mint Stainless Steel Large Bowl 5.3 L (51/2 quarts).

There are plenty of options available on Amazon. My only firm recommendation is a silicone tip to make your tongs suitable for cooking on all types of cooking surfaces. Something big and comfortable (but not too big to fit into your kitchen drawer!) like these OXO Good Grips Silicone Head tongs.

My OXO Good Grips Prep Y-Peeler is the best peeler I’ve ever owned. It’s super easy to use, makes fast work of peeling, and there’s no wear in sight after years of use. It’s dishwasher safe and very easy to clean.

Never underestimate the power of a good pair of kitchen scissors! They need to live exclusively in the kitchen and are used for food only! From cutting chicken, to pizza slices (yes, really!) or vermicelli noodles, these are an essential piece of kitchen equipment. The KitchenAid All Purpose Kitchen Shears are heavy-duty and dishwasher safe, which is important to me … less things to wash!

You can’t go wrong with a box grater. It’s perfect for grating veggies to load into casseroles, shredding your own cheese or grating onions for perfectly tender meatballs. I have the Cuisipro 4 Sided Box Grater, which is rather extravagant as far as graters go. I urge CAUTION when using it as the blades are sharp! Use it with cut-resistant gloves for extra safety. Another great, inexpensive option is the IKEA IDEALISK Grater, which comes in at a cool $4 and does the job (not as sharp, not as comfortable to hold, but works well and lasts).

I can create the silkiest, smoothest mashed potatoes thanks to two pieces of equipment: 1. A potato ricer. I have the Priority Chef Potato Ricer, and it’s amazing. It mashes potato incredibly smoothly and creamily thanks to the tiny little holes. And 2. A drum sieve. Admittedly I use this a lot less, but I have the Avanti Drum Sieve. I use it to push my mashed potatoes through the fine mesh to make them extra smooth and creamy – just as they do at restaurants. For regular weeknight mashed potatoes, I use the OXO good grips potato masher, which is easy to use and clean.

I have the Newstar Foodservice Stainless Steel Measuring Spoons and and Cups Combo. There aren’t many meals that I make where I don’t use these! They store well (they stack on top of each other), are durable (made from stainless steel) and are dishwasher safe (a must!).

A nice big measuring jug is perfect for mixing stock, making dressings and measuring liquid ingredients for recipes. I have the Wiltshire Measuring Jug 1000 ml (1 quart), which is made from high-quality glass and is both dishwasher and microwave safe.

It’s important to look for a grinder that is easy to refill, has a metal or ceramic (not plastic) grinding mechanism and, as silly as it sounds, looks beautiful! It’s a part of my kitchen bench that I love. I know it shouldn’t be important, but it is. Haha! The one I have is sold out, but somethin like this one is a fantastic, quality alternative.

I use the Décor Olive Oil Refillable Oil Sprayer and I couldn’t live without it! I use it if I’m baking to get an even distribution of oil, such as on my chicken schnitzel or even simple roasted veggies.

To make the most of those leftovers and to be able to prepare meals ahead of time, good food storage containers are a must.

I use glass food storage containers for leftovers and for preparing food ahead of time. If possible, store your glass containers with the lids on to avoid chips and cracks. I don’t think the brand you use actually matters all that much – I am yet to find a standout, but size does matter! Opt for containers large enough to fit what you want to store. Cooking for a family of four, I need a larger container to fit the full contents of our meals or the food I am prepping to use ahead of time (I use mainly the Kmart 1.4 L Glass Storage Containers – 11/2 quarts). I opt for containers that are all the same size, so that I’m able to stack them neatly in the fridge and optimise space.

These are so incredibly handy for food prep, marinating meat and freezer storage. I’ve made a conscious effort to ditch single-use plastic in my home where possible and have replaced it with reusable, washable storage bags. I’ve got Stasher bags in all shapes and sizes. They are made from a high-quality, durable silicone and are dishwasher, freezer AND microwave safe (so handy for defrosting frozen sauces!). They do come with a hefty price tag so I have slowly added to my collection over time. Gradually, more and more brands are producing reusable bags and, although I’m yet to find a contender for Stasher (some brands seal terribly or break), I will keep you posted on anything new that’s introduced to the market!