Having proper cooking gear should never be underestimated. Well-functioning equipment makes us more comfortable and efficient, and less frustrated in the kitchen – and that’s worth a lot.
As someone who’s cooked nearly every day since I was 12, I’ve experimented with a lotta stuff. Despite how many specialized, one-trick gadgets there are at Bed Bath & Beyond (spoiler alert: you don’t need an avocado slicer), a functional kitchen actually needs very little. Here, you’ll find the tools I truly can’t live without.
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Chef’s Knife
This may come as a surprise, but you only need one knife. One sharp, sturdy, pro chef’s knife – not a small flimsy one you get on sale at Marshalls, not a bulky set that collects dust on your counter. A plant-based kitchen goes through a lot of chopped vegetables, so a good knife is the best investment you can make.
Non-Slip Cutting Board
There’s nothing more frustrating (not to mention, dangerous) than a small flimsy cutting board that slides around when you’re chopping. Choose one that’s large enough for your hands to comfortably rest on as you chop, with rubber edges that prevent slipping.
Non-Stick Skillets
You don’t need a lot of skillets. I recommend just 2: a large and a small one. Make your life easier and avoid heavy-duty scrubbing by investing in good-quality non-stick skillets. (Caraway is a great brand if you’re looking for style and function. Get 10% off their entire store with my affiliate link.)
Pots
As with skillets, you don’t need many. I suggest a large one (for pasta and broth), a medium (for everything else), and a small (for oatmeal, etc.)
Basic Baking Sheets
Baking sheets (technically called “half-sheet pans”) are indispensable for a plant-based kitchen – for roasted vegetables, granola, and everything in between.
Measuring Cups + Spoons
Precise ingredient amounts are key to the success of almost every recipe (especially baking). I use mine almost every time I cook. A liquid measuring cup, on the other hand, is ideal for things like broth or milk.
Oven Thermometer
As someone who’s lived in 8 different rental apartments and cooked on-site for various events, I’ve learned that turning the dial to 375ºF doesn’t always guarantee a 375ºF oven. Using an oven thermometer lets you be sure every time and make adjustments as needed.
Fish Spatula
Although I don’t typically cook fish, this is the best spatula for flipping everything (pancakes, veggie burgers, tofu, etc.).
Rubber Spatula
There are no words to describe how much I love this thing! It’s perfect for scraping (as in cake batter from a bowl to a cake pan), folding (combining wet ingredients into dry ones, like for pancakes), and stirring stuff in skillets, too (it’s heat-proof).
Citrus Juicer
Sure, you can juice lemons by squeezing them with your hands or turning them on a fork, but this brilliant tool is 100% more efficient.
Deli Containers
Quart and pint containers (the kind takeout arrives in) are the only tupperware I use. They’re stackable, easy to store, and you can use them in the pantry, fridge, or freezer. Plus, the lids always match and are virtually leak-proof.
Food Processor
This is the single most important small kitchen appliance I own and it has permanent real estate on my counter. It makes all sorts of dips and purees, as well as pie crusts, energy balls, veggie burgers, and so much more.
Blender
Indispensable for smoothies (the best way to get multiple servings of fruit + veg in one sitting), creamy dressings, and all types of sauces.
Immersion Blender
Not completely essential, but if you’re a fan of creamy soups, this little gadget is a must-have. Just stick it directly in the pot and you’ve got pureed soup in under a minute – without that messy pot-to-blender transfer.
