Essential Tools for Every Cook | Serious Eats
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- Опубліковано 11 тра 2024
- Know a recent college grad who's finally starting life on their own, maybe in their first real apartment? Or a transplant from a far-off land who needs to stock up a new kitchen from scratch? Or, perhaps, a friend who's only recently taken an interest in cooking, but doesn't have the gear to do it up right? The items in this video are perfect for cooks who are just starting out in one way or another. Our director of commerce, Ariel Kanter, walks you through our picks.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
Cooking with dogs: My wife will never find out how many of my food experiments have failed. My dog helps hide the evidence. She never tells.
there is a reason why dog is a man's best friend lol.
IMO for the new cooks out there, dont get stuck in the elitist attitude that you need to have calphalon, Le Creuset, or other super expensive cookware. I have a cooks stainless steel set that i got for $50 total around 5 years ago and it works totally fine for pretty much everything i do. If you travel, you'll see that people all around the world get by with inexpensive stainless or aluminum cookware and make amazing food with them. Dont get me wrong, those high end brands are great, but if you're just getting started with cooking brands like cuisinart, cooks, and tramontina will fulfill all your needs.
Shop at restaurant supply stores; the same cookware restaurants use to cook your favorite dishes and they are made to take a beating and last.
The value in high end pots and pans seems to be in how beautiful they are when they aren't being used. Le Creuset washes up beautifully, as do most anodized cookware types. They don't make your food better, but they make your kitchen LOOK better. (Mind you, cheap cast iron always looks good, too. Only stainless and aluminum tend to get crappy looking, and stainless can be cleaned up well with Bar Keeper's Friend.)
There are a few items you shouldnt go cheap with like a chefs knife, the essential 1-2 pots/pans (stainless skillet/ saute pan/ sauce pan) and a enamelled dutch oven. Luckily the last real essential is quite cheap: the cast iron skillet.
For a chefs knife I would go for Victorinox Fibrox or Wüsthof Classic depending on your budget. I went for Wüsthof classic.
I noticed that my stainless saucier (Demeyere Atlantis) gets used most and that i dont really use my stainless skillet. The frying happens in my cast iron and the rest in the saucier. I got a small sauce pan too but i should have gotten a bigger one instead.
All of the stuff should last for the rest of your life so going cheap and buying twice or more could be more expensive in the end.
I cant speak about the dutch oven since in never had a cheap one and my Le Creuset is too new to have an opinion about its durability.
The rest you can go cheaper but imho you shouldnt go too cheap. And you should avoid buying sets since you usually regulary need only 2-3 pieces from it at best. Before i had a 100€ Silit stainless set (its good as new after 15 years) but the Demeyere pieces i have now perform better. But that doesnt mean the Silit didnt work.
I recommend the misen brand. I paid 411$ for the whole set but you can get away with only getting a couple of essentials.
@@jesseprins4744 ya
If you have a presenter with a soft voice, please keep the music softer.
Please add a fire extinguisher to this list, at least on the website. Of all things in the kitchen, a fire extinguisher is the one to have and not need, rather than need and not have.
Make sure it is for kitchen use (Type K).
Or BOTH A (dry solids) and B (oil/grease) as a minimum.
Kidde makes a good fire extinguisher
I've been waiting for this! Your channel is so professional and inspiring. And the video is very SHARP itself! Thanks a lot) ☺️🍴
"These are some great tools if you're just starting out cooking" (puts hand on 340 dollar dutch oven)
Lodge makes a good one for about $70, Grandma may have an old one she's happy to gift to you...! 😀✌️🤙
Oh of course, and she does mention some more affordable options. I just thought it was funny to have the "king of dutch ovens" in the starter set they built.
Home Goods is your friend. So is Salvation Army, Goodwill, etc.
@@lylegorch5956 This is the best tip. Super underrated comment. : )
Cicada Spending money on good tools is important. I bought a bunch of expensive stuff or got gifts and they have lasted me 20+ years.
This is awesome!
This is a bang for your buck list. Good for that time when youre done with old beginner stuff.
She is a pro! Excellent video. Please make more!!
👍 Great list, FANTASTIC pup! 😎✌️
Budget shoppers can find great deals in second-hand stores if they're patient. I found a 3 ply 5 quart soup pot with a lid for $6. It was probably some grandma's daily workhorse, and it's still working great
I'm in my 30's and although I haven't cooked a ton, I can identify all of these items. However, a lot of them I've never ever needed to use to feed my family.
Like the Dutch oven or the salad spinner?
I have to do a worksheet on this video and it says one of the items in this video are named wrong. Do you happen to know what it is?
Thanks👍🏻
The measuring cups shown aren’t the Norpro ones stated, they are Oxo. I have Oxo magnetic measuring cups and spoons. Magnets in the handles keep them together, but you can easily separate them to use one at a time. You can’t go wrong with Oxo. I recommend pyrex mixing bowls. They have lids for storage with big size markings, they nest together, and it’s easy to see when glass is clean. The Good Cook brand (9:23) is available in supermarkets. It’s not bad for the price. Pepper grinders are great. The $1.88 McCormick supermarket one works better than the wooden one I bought though.
Nice. I have each of these, sometimes the very ones you recommend. Important to me is ease of cleaning of the small items, the whisk for example. Can crud sneak up into the openings where the wires enter the handle? That's also the easiest fail point in my experience. I've found that for my use the OXO devices can be a bit over-engineered. The cutting board for example. I like having four or five lightweight plastic boards that are pop-in-the-dishwasher easy to clean where I can grab one quickly if I've gotten another dirty and keep on working. I have three in the dishwasher as I'm writing.
I like Le Creuset for several reasons: ease of use, quality standards, and prettiness. All Clad on the other hand requires far too much work to maintain in my experience. It's not necessary, of course, but a friend uses a toothpick to get in the nooks and crannies of hers.
This is as fine a video as I've seen about kitchen gear. You've covered all the basics. My only disagreements reflect personal preferences, not objective truth.
One thing I like All Clad for is nonstick pots and pans. They're heavier than most I've found and cook better. They are more expensive and run counter to your suggestions about expendability, but to me they're worth it.
FYI: Clad pans and cast iron pots have their uses but they will take forever for boiling water. Add a couple disk-bottomed pieces, a smaller saucepan (2 qt ish) and a larger stockpot (6 - 8 qt). They will be cheap, useful, and efficient.
One thing I'd recommend before a cast iron skillet is a huge stainless saute pan. It allows you to still cook steaks while also having the versatility of building pan sauces and one-pan meals that could ruin the seasoning of your cast iron
Begging your pardon, but I started over 45 years ago with a single 9" cast iron skillet. Along the way since then, I acquired one 12" and three 10" skillets (not all by purchase), and inherited my great-grandmother's cast iron Dutch oven - which my three sons each tried their best to kill by "soaking" it. While one 10" skillet jumped off the top of the refrigerator (it broke its poor little pouring spout), the rest, including Gram's Dutch oven, are still going strong and healthy. The secret is to avoid soap and water unless you are willing to season, season, and season again. Or just fry chicken often. But I will concede that if you have a large family, or regularly cook for the neighborhood, a huge cast iron skillet will come in handy. Mine were regularly used over open fires, back when the family (of five) went camping every other weekend (how I hated crouching over the "fire" with an umbrella during a rainstorm!). Can't beat their durability - or the weight-lifting benefits. Sorry for the length, but this is a soap-box subject for me. And yes, cast iron is a personal preference.
@@writerinfact1768 Wow, that was some bloated writing. Not good.
great ideas
Great info
Always have a garlic press handy!
Hi ,as for the Pippin I have the full set I have an Odie he's a little over 30 lbs and older he has a more discerning taste. Then I have a Jack he would make a better wine taster as he'll sniff it to death before committing to eat anything, he's 23lbs. Then there's a Roxanne (answer's to Miss) she's 18lbs and is the picky eater ,a quick sniff ok grab and go. Thanks for the videos
I have a 95 lb. Lab. She's not much use as a taste tester as she's been known to eat socks, underwear, and my wife's hair scrunchies
Pippin's the most important bit of equipment. I have a different model named Genie. 😍🤩
"Cooking essentials for a kid that just graduated from school."... Recommends chef knifes for more than $150. Seriously though you could have easily recommended the Victorinox or Messermeister Chef knives as an alternative. They are great and retail for around $40.
That's when the Director of Commerce makes a video telling you what to buy xD
I would also recommend Mercer Genesis chef's knife...
Mercer is another great brand for knives. I got a really good chef knife from them for around $30.
T!mG.
Would also mention misen knives, just be wary of the sharp spine but you can smooth it with some diy work which I’m willing to do instead of using a fancy af wusthof
Culinary people will not like this tip, but I have used "Miracle Blade" as seen on TV knives as my go-to serrated knife for years, and they are amazing. The offset handle, the super thin blade that really can't be sharpened and doesn't need it, the little fork on the tip, it's a great set of features, even if you don't grab that knife very often. I DON'T recommend it to replace a Chef's knife/Santoku/Gyuto/Nakiri/Chinese cleaver (Whatever your favorite go-to knife is.) but it's a great, cheap serrated knife that beats a lot of more traditional heavy serrated knives.
I think I have everything on this list except the salad spinner. But I’m also 50 years old and it took awhile to accumulate. Lol!
Still waiting for the essential kitchenaid video, someone tell me it’s essential please!
Surprised you didn’t recommend a grater
Do you have a list posted somewhere?
Pressing like bcos of the sous chef 😄
There isn't any need or purpose for the music.
I get it's funny she's got these expensive items for a 'beginners guide', but if she's an actual chef of course she's sunk some cash into high-tier kit. Doesn't mean there's not cheaper examples of the same item
Heheh pippin is shy.
Are wire rack sizes standardized? I want to get one for my sheet pan.
Yes. You can get wire racks in the same size as your sheet pan. Yours will most likely be half or quarter sheet. You most likely won't have a full sheet pan. The sizes are as follows, full-size sheet pan is 26 by 18 in (66 by 46 cm), which is too large for most home ovens. A two thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 by 15 in (53 by 38 cm). A half sheet pan is 18 by 13 in (46 by 33 cm); quarter sheets are 9 by 13 in (23 by 33 cm).
I have these and have used them daily in the oven for 3 years.
smile.amazon.com/dp/B00WS3OCWE/ref=cm_sw_em_r_mt_dp_U_aU7TDbZ09KYQ1
smile.amazon.com/dp/B06X9KLW1P/ref=cm_sw_em_r_mt_dp_U_aW7TDbWZVTJB7
If your on a Budget . Charity Shops are the way to Go.
You will find 99% of this and better if you keep your eye out..
IMO
No one needs cast iron or non-stick. Julia Child's spatula free omelette works in seasoned stainless, and clad / disk bottom pans sear steak as good or better (less heat waste or more even browning) than cast iron. Stove top pressure cooker > Dutch Oven.
I mostly agree. Although with the way I make salmon, even seasoned stainless steel won't prevent sticking. Last time I tried that, the skin practically fused to the surface. But yeah for the most part nonstick and cast iron isn't really needed in a kitchen.
But I will also add that Vollrath Wear Ever makes hard anodized aluminum skillets. Judging by their specifications, they're not as thick as vintage Calphalon hard anodized pans, but I think their performance is worth it. Like somewhere between stainless and nonstick.
chinese chef essentials be like: a cleaver, a wok, and a cutting board
And maybe a one or two pots for soup.
I like how the Chinese think. : )
@L4D2_Ellis A wok is a pot for soup. ; )
mydogskips2 it can be used for thst, but you cannot make soup and stir fry other food in the wok at the same time. My mother has never made soup in her wok.
Those scales are good but they don't weigh liquids so I'm out on those.
A Le Creuset Casserole I can kind of understand even in a beginners list. Yes you don’t need to spend anywhere near that much but, if you look after it, it’s going to outlast you so if it’s going to be the only ever need to buy you may as well get a good one. But a Le Creuset wooden spatula is just insane, it’s a spatula for crying out loud if you even spend £1 on a wooden spatula you’ve spent too much.
Shes great
Crocs or foam pads, because kitchens weren't meant for comfort and all that food prep and cleaning takes a toll.
As a caterer I agree.
I cannot endorse strongly enough the need for an oven thermometer, and not only for an old oven. I moved into a newly constructed apartment 4 years ago, and couldn't understand why everything I put into the oven burned - until I bought a thermometer and discovered that the brand new oven was between 50 and 80 degrees HOTTER than the dial. I'm told that it is not possible to calibrate the oven temperature for greater accuracy.
If the oven temperature is controlled with a knob, pull it off and turn it over. My oven (Hotpoint/GE) has an adjustable knob to compensate.
The only thing is that I would recommend only carbon steel knives, because they don't need sharpening. For one, I can never, ever sharpen a stainless steel knife, no matter how much I try. I suppose a person can buy the electric grinders to do it, but I'm more of a minimalist and would want the handy sharpening steel, affixed to my magnetic knife rack, to work for me, but, it just doesn't. So, I think it's easier to just get carbon steel, which is also important for can openers and scissors. Super affordable carbon steel knives can be found at the grocery store, which not everyone knows. I love the Pippin!! So sweet!! :)
All knives need to be sharpened. You may be referring to the fact that certain carbon knives can retain their edge longer, but eventually even those need to hit the stone.
@@old_jota I've had my carbon steel chef's knife for ten years without sharpening and it works wonderfully. What you're talking about must pertain to situations of abusing the knives.
@@cozycoffee3831 I too own many knives, majority of them carbon, from France, Japan, and the US. It's a simple matter of metal making contact with produce, meats, and the board, over and again. Eventually micro chips will form and that leads to a dull edge. You may have become accustomed to a certain performance with your blade but really it's impossible for any edge to last sharp for that many years. Consider visiting a local knife shop to see if someone there can take a look and sharpen yours, which generally costs less than 20 dollars at most places.
For college grad or anyone, I would recommend the Victorinox Fibrox Chef Knife. It's cheap and surprisingly good, stays sharp, easy to sharpen and gets great reviews. I have 2 and they are my go to knives over some of my more expensive knives. www.amazon.com/dp/B008M5U1C2/ref=cm_sw_em_r_mt_dp_U_RL7TDbX7PJRA5
Yes! It’s more sharp than my knife 3 x the cost.
is this sponsored by OXO? or is it a coincidence that lots of their recommendations are OXO products?
I'm wondering the same, a lot of these food blogs all seem to be putting OXO products at the top of their lists. For relatively inconspicuous items in a broad market of options this coincidence definitely caught my attention.
Lots of OXO products are excellent in my opinion
Like for the pup
#1 should be a fire extinguisher 🧯
I would suggest one more essential kitchen tool that I hope none of you ever have to use: A fire extinguisher, specifically one rated for grease and electrical fires.
You can sharpen the teeth of a blade with a file, kinda like sharpening a hand saw
There are also techniques to sharpen most bread knives with a whet stone. Since they tend to be single bevel it's not too complicated.
Dat Pippin
I don't get the enthusiasm for the thermapen on US cooking channels. I prefer an external display attached to two thermal probes so you can use them in the oven, allowing you to monitor the temperature at all times and of course you can also use it for any good in a frying pan. Just grab the probe like your pen and stick it into the meat. Available for roundabout 20-50€ depending on the model.
The Thermapen is popular because its the fastest and generally most accurate stick probe thermometer so its a great tool for getting a quick reading. Your approach works well too but some might find it a bit more fussy/less versatile. Other stick thermometers are much slower.
Thermapens are fantastic. I remember all contestants on the Great British Bake Off were supplied thermapens. So, it's not just a US thing.
@@TheGreektrojan I am not saying the Thermapen is a bad product, its accuracy is definitely important but you can also get that with commercial grade temperature probes attached to a cheap reading monitor. Mine were like 45€ in total. I doubt they're far less precise because the results are great. I just dont think it is as stellar as sometimes described.
The probes with the external display are in my view far more versatile. You can use them inside and outside the oven while the Thermapen can only be used outside. You can always replace a probe if you messed up and fried your probe without having to throw away the entire Thermapen. You only need to clean the stainless steel probe and maybe parts of the stainless steel wire instead of the whole plastic housing of the Thermapen because the external reading display is safely out of range of grease splatters.
The only scenario in which the Thermapen wins in versatily is ease of use when you forgot that you need a thermometer reading and need it operational really quickly. However that never happens to me so I don't see the advantage, but I can see some people liking that about the Thermapen.
@@saptarshic Well, that is a show in which producers of many types of kitchen items buy slots to promote their products.
Grater?
it's her voice
I have Bella. Bella is a cat. SHE’s the best sous chef. Sorry, Pippin.
Our Golden Retriever made $5.00 Tootsie Rolls in the back yard.
Hints and Tool Help.
שיינה!
זה עברית או יידיש? לא מבין אם זה עברית, אבל המילה ״שיין״ ביידיש היא ״יפה״ בעברית.
דאָס איז העברעיש אָדער יידיש? איך פֿארשטיי נישט אויבּ עס איז העברעיש, אָבער דאָס וואָרט ״שיין״ אויף יידיש איז ״יָפֶֿה״ אין העברעיש.
One pot, one pan, one knife, a cutting board, and a spatula, that's all you really really need, and you should be able to get it all for under $100.
One of each definitely ain't gonna cut it....started out with exactly what you recommended during covid and had to keep going back to my storage unit for more or borrowed more!
A "dull" knife is dangerous! It requires more force to do the same job vs. a sharp one.
Get a ceramic knife sharpener and buy non-serrated knives (except for the breadknife).
Wood or bamboo cutting boards can dull a knife quickly. Plastic can be sanitized (using 10% bleach or 3% peroxide).
A "kitchen dog" is comforting, but are not always helpful. Know what dogs CAN'T eat (onions, grapes, raisins, ...etc)
now please sort them all according to general necessity @seriouseats .
1. 10" Frying pan/skillet
2. 8" Chef's knife and cutting board
3. cooking spatula
4. 5-quart dutch oven, or a large general-purpose multi-function pot, and it does not need to be cast-iron either.
5. A good pair of tongs, preferably with silicone tips
The first three are the only items that I would say are truly essential and indispensable for any home cook, they're the only ones I use regularly, like almost every day.
If/when you want to bake, get a roasting pan, but many skillets, including non-stick pans, can be put in the oven up to 350 F.
Anyone else catch the tattoo of "Shayna" on her wrist? It's Hebrew for "beautiful."
you have binged watched all americas test kitchen equipment reviews
Hello sa mga dinala dito ng TLE
awit
This isn't the move in with nothing and need to get a basic kit to feed yourself list. Not by a long shot.
This aren't essential tools, this are middle/top of the line of a cooking enthusiast.
Lodge cast iron is crap. Makes me wonder if she has ever tried to cook on a new one.
Highly recommend Field Company skillets (fieldcompany.com/) ... they currently offer five sizes, but the cost factor could be prohibitive for some. One word ... AWESOME
Nice info. Please turn down the background music. Argh!
What the hell is quart?
4 cups. Around a liter
First there are “essential tools,” and there are “the essential tools needed to cook all of our recipes.” I might actually NEED the things in the first category, and not so much in the second.
Saucier? Nope, my 3 quart saucepan is fine. Price can be misleading. $350 dutch oven is an extravagance, a $100 Thermapen is most certainly not. Salad spinner? You were correct the first time, it’s not necessary. If it’s any consolation, your “necessary tools” video is the best one I’ve seen.
She literally states 'these are the items you need to cook almost all of our recipes.'
Well they suggest a saucier not a saucepan, so they're not advocating for both just that if you're starting out a saucier is more versatile and are similarly priced.
They linked to a dutch oven review which has a best buy option in the cuisinart that is 75 dollars. Also gave a cheaper thermometer, although I agree the full priced one is worth it.
Salad spinners are more dependent on what you cook. If you make a lot of salads or recipes which use lots of greens then they are definitely essential considering their price, vinaigrettes will not coat wet salad.
Ahhhh..... a $100 Thermapen is NOT essential, in fact, I would bet you $100 that most people don't have one. A $7 meat thermometer is just fine, and if you really want digital, that can easily be found for less than $20.
Everything on this list is "a little bit expensive"... lol
You really don't need all that stuff if you're JUST a beginner
I'm pretty sure she never said someone needs to buy all the pricy gear if they're (just) a beginner. There are price points for everyone unique to their circumstances. So recommending gear almost always has a caveat that differing prices and products are appropriate for different circumstances.
Personally I tend to look for lower priced gear. Unfortunately, it can be challenging to recommend good inexpensive items in many cases, as the availability and price of such items tends to shift a lot.
Better to spend a bit more to start so you won't have to replace them later.
hey wut sup
What's a director of commerce?? How is that a job title at a company that does business off clicks?
She forgot measuring spoons!
Hey Pippin. You're a cutie
Recommends a $100.00 thermometer for "college students"? Sounds like someone who didn't go to college and has no idea what college is really like.
1stly you need non millenial real glass..
She's kinda of cute
I'll listen
not-serious eats
Your videos are all SATIRE, right? Starting out with cooking that totals over $2500? Most people "starting out" are NOT able to afford most of this! If a couple is getting married, perhaps, a "wish list" for the couple's rich friends and relatives to "contribute" as wedding gifts, maybe ! Also, scout around a yard sales, or people "downsizing" into retirement homes, etc. They often are the least expensive way to go. People won't be cooking every menu item in the first month in the kitchen, add items gradually, over 3-6 years until one has all one wants or needs for all the various foods one wishes to prepare. I gave away my best All-Clad pots and pans to my great nephew, already a good cook at 22, and I saved him maybe $1000
GET YOUR DOG OUT OF MY KITCHEN!!!
the vocal fry...
Out of control, I agree.