Great essentials list! I unfortunately possess far too many kitchen items in the cute and low function quadrant. I fully blame moving out of the city for opening that floodgate! At least I finally got rid of all black plastics late last year. Looking forward to your new Friday series.
Yep, I’m the proud owner of a mango slicer—along with a pineapple knife impulsively bought at the Dole plantation in Hawaii (which surprisingly gets more use than the mango slicer!). Intrigued by the Tupperware…
I've had so many in that quadrant, don't worry! Have you ever wanted a tupperware just for leftover pizza? (it was very useful in my early 20s) or what about a mango slicer?
Frankly, I find much of your advice useful, so right away you’re doing better than, say, the New York Times. But, as a designer and artist, there’s a red line for me, and it’s double edged: I won’t buy anything I haven’t picked up, touched, and looked at in 3 dimensions; and I will never buy anything from Amazon. Not ever. There are simply too many better ways to live.
With one exception - I was shocked to see a spoon rest in the apex of the pyramid. Where do you put your sauce-covered spoons? On the countertop?! Your grandma would be sad.
Great post! Thanks for sharing your must haves. In the Cute/Functional quadrant (weeelll maybe not entirely functional, but definitely cute) I'd put my obsession with vintage wooden hand mashers/pestles; a ThermaPop instant read thermometer (comes in a rainbow of colours); my Miele gourmet griddle plate (induction friendly); many, many spoons of all sizes and shapes. Looking forward to the new Friday series!
The black plastic thing had an order of magnitude error that honestly makes the whole conclusion look foolish. Choosing to totally avoid plastic is fine, but I wouldn't sensationalize based on a study that really should've been totally redacted after that mistake.
I'm someone who sold their house with a custom, if small, kitchen and moved into a tiny cabin. I had to make hard decisions about what to keep. I'm pretty much in line with your pyramid. Not much room for cute, but I do have 40 y/o Mauviel with freshly re-lined tin. I also have Bourgeat Matfer stainless-lined copper. My daily drivers though are carbon steel. When my last Vollrath ceramic-non-stick finally scratched [it lasted a long time] I walked away from non-stick. No regrets. Thanks for this post. I makes me feel validated [e.g. two bowls for the kitchen aid and need for fish spatula.] I cook, therefore I am.
I'm curious about the choice to recommend ditching black plastic but owning a nonstick skillet. Are there nonstick skillets that aren't PFAS-y finally? (We use cast iron for just about all our "would othwrwise use nonstick" needs, so I'm out of the market and have lost track of what the options are)
For me, it's about risk tolerance and functionality. The hard anodized nonstick skillets are PFAS-free and don't take a ton of time to clean after making something like scrambled eggs. There are a few PFAS-free ceramic options, but I've found that they scratch easily and don't have even heat distribution. I definitely prefer to use my stainless steel and cast iron for most meals!
If it's a simple sandwich, I use my toaster oven for the bread or to broil some cheese. If we're talking full grilled cheese, I use a skillet and a weighted press like this: https://amzn.to/3SbAwAe
I’m…not American? So skillets aren’t really a thing, we own frying pans or woks. I make deli sandwiches, paninis, bagels, warm up breads in it. The idea of wasting expensive gas to slowly do that on the stove when the sandwich press is hot in 90 second gives me the same vibe as microwaving water to make tea. Everyone I know owns a sandwich press, it’s a moving out of home essential.
I feel like grill presses are only owned in Australia by people really into barbecuing, and only use them for that? It’s cool, it’s just regional differences!
That locker looks like it means BUSINESS. I want to see a picture of the inside because I can't imagine how much kitchen stuff you must have stored there and in the actual kitchen...
I second the All-Clad Stainless Steel pan, I've used mine every single day for the last few years. Adding the OXO silicone scraper to my immediate buy list. I'm wondering if you've ever heard of/tried the Our Place Titanium Non-stick Pan. I've had my eye on one but haven't pulled the trigger. It's got some kind of fancy non-stick coating that's guaranteed to be PFAS free etc etc, but it definitely costs a pretty penny for the perk.
I want to do a follow-up with how to organize your tools and pantry — especially in limited space! the locker is currently jam-packed with large "functional, not cute" items that I don't use everyday: extra bowl for electric mixer, sous vide, tortilla press, ice cream maker, extra wine bottles for my various fermentation projects.
I haven't tried the Our Place pan! My immediate reaction is always that titanium belongs in tennis rackets, not pans, but it is actually a great material (lightweight, PFAS-free, sturdy), but it isn't as good at heat retention and distribution. If you're making eggs, it's probably fine, if you're making an expensive cut of meat, I'd trust stainless.
P.S., what is it with all these new kitchen brands with such basic two word names? Our Place, Made In, Material Good, etc. Give me something with a bit more gravitas!
The sous vide is relegated to the locker? I'm shocked. Mine has a place of prominence in my kitchen, I use it constantly.
Interesting take on the titanium. I've honestly never used one. I switched to just using my stainless steel one for basically everything a few years ago cause I was tired of risking the non-stick ones bleaching bad chemicals into my food. So I'll probably just stick with that.
As for the PS, as we all know, there's hardly any originality left in the world any more. So we'd have to track down whatever company started the basic two word name trend and then hold them accountable. Perhaps it could be a class-action against them and Hollywood both.
So fun and useful! Thanks for these pics, love the diagrams
what about kettles!
Tea kettles? I don't have one! (I embarrassingly only drink cold brew iced tea). Do you have a favorite?
Great essentials list! I unfortunately possess far too many kitchen items in the cute and low function quadrant. I fully blame moving out of the city for opening that floodgate! At least I finally got rid of all black plastics late last year. Looking forward to your new Friday series.
Yep, I’m the proud owner of a mango slicer—along with a pineapple knife impulsively bought at the Dole plantation in Hawaii (which surprisingly gets more use than the mango slicer!). Intrigued by the Tupperware…
I've had so many in that quadrant, don't worry! Have you ever wanted a tupperware just for leftover pizza? (it was very useful in my early 20s) or what about a mango slicer?
You might like this print of tools of the kitchen by my friend Sally Whitrow who is on Instagram: https://www.instagram.com/p/CBLTgo9l8Ik/?igsh=eHZ4dGpzbjNsaTkw
gorgeous! I love that yellow
Given the colour of your cabinet, I see why!
Frankly, I find much of your advice useful, so right away you’re doing better than, say, the New York Times. But, as a designer and artist, there’s a red line for me, and it’s double edged: I won’t buy anything I haven’t picked up, touched, and looked at in 3 dimensions; and I will never buy anything from Amazon. Not ever. There are simply too many better ways to live.
I love this attitude! I'm trying to adopt it with clothes — and I do it with most items in my kitchen. I bought most of my items in store as well!
The hierarchy of kitchen tools is 10/10
With one exception - I was shocked to see a spoon rest in the apex of the pyramid. Where do you put your sauce-covered spoons? On the countertop?! Your grandma would be sad.
Touché! Bonus points for fun spoon rest!
Great post! Thanks for sharing your must haves. In the Cute/Functional quadrant (weeelll maybe not entirely functional, but definitely cute) I'd put my obsession with vintage wooden hand mashers/pestles; a ThermaPop instant read thermometer (comes in a rainbow of colours); my Miele gourmet griddle plate (induction friendly); many, many spoons of all sizes and shapes. Looking forward to the new Friday series!
Love this write up
thank you for the topic suggestion!! keep them coming :)
Spot on with the kitchen tools and genius hierarchy! Thank you for the mention!
I've been eating this granola by the fistful! Thank you for the recipe :)
The black plastic thing had an order of magnitude error that honestly makes the whole conclusion look foolish. Choosing to totally avoid plastic is fine, but I wouldn't sensationalize based on a study that really should've been totally redacted after that mistake.
I'm someone who sold their house with a custom, if small, kitchen and moved into a tiny cabin. I had to make hard decisions about what to keep. I'm pretty much in line with your pyramid. Not much room for cute, but I do have 40 y/o Mauviel with freshly re-lined tin. I also have Bourgeat Matfer stainless-lined copper. My daily drivers though are carbon steel. When my last Vollrath ceramic-non-stick finally scratched [it lasted a long time] I walked away from non-stick. No regrets. Thanks for this post. I makes me feel validated [e.g. two bowls for the kitchen aid and need for fish spatula.] I cook, therefore I am.
the second kitchen aid bowl is a great investment for bakers, but I just wish they stacked!
The graphics are so helpful and hilarious (World Market danger zone lol)
I'm curious about the choice to recommend ditching black plastic but owning a nonstick skillet. Are there nonstick skillets that aren't PFAS-y finally? (We use cast iron for just about all our "would othwrwise use nonstick" needs, so I'm out of the market and have lost track of what the options are)
For me, it's about risk tolerance and functionality. The hard anodized nonstick skillets are PFAS-free and don't take a ton of time to clean after making something like scrambled eggs. There are a few PFAS-free ceramic options, but I've found that they scratch easily and don't have even heat distribution. I definitely prefer to use my stainless steel and cast iron for most meals!
That makes sense!! Thanks for explaining :)
Sandwich makers as non-functional… why???
omg do you have one that works?? we used to have a combination waffle-maker panini-press that was an absolute space waster
Oh we use it all the time. What was the problem with yours? Also, how do you make sandwiches then?
If it's a simple sandwich, I use my toaster oven for the bread or to broil some cheese. If we're talking full grilled cheese, I use a skillet and a weighted press like this: https://amzn.to/3SbAwAe
Sure chuck that jaffle maker but a flat sandwich press is ESSENTIAL
I love that you and Adarsh (above) are so pro sandwich press! what are you making in there that you can't do with a skillet and weight??
I’m…not American? So skillets aren’t really a thing, we own frying pans or woks. I make deli sandwiches, paninis, bagels, warm up breads in it. The idea of wasting expensive gas to slowly do that on the stove when the sandwich press is hot in 90 second gives me the same vibe as microwaving water to make tea. Everyone I know owns a sandwich press, it’s a moving out of home essential.
fascinating! I’ll have to revise my graphic for non-US audience. thank you!
I feel like grill presses are only owned in Australia by people really into barbecuing, and only use them for that? It’s cool, it’s just regional differences!
That locker looks like it means BUSINESS. I want to see a picture of the inside because I can't imagine how much kitchen stuff you must have stored there and in the actual kitchen...
I second the All-Clad Stainless Steel pan, I've used mine every single day for the last few years. Adding the OXO silicone scraper to my immediate buy list. I'm wondering if you've ever heard of/tried the Our Place Titanium Non-stick Pan. I've had my eye on one but haven't pulled the trigger. It's got some kind of fancy non-stick coating that's guaranteed to be PFAS free etc etc, but it definitely costs a pretty penny for the perk.
https://fromourplace.com/products/titanium-always-pan-pro?variant=44971577934018
I want to do a follow-up with how to organize your tools and pantry — especially in limited space! the locker is currently jam-packed with large "functional, not cute" items that I don't use everyday: extra bowl for electric mixer, sous vide, tortilla press, ice cream maker, extra wine bottles for my various fermentation projects.
I haven't tried the Our Place pan! My immediate reaction is always that titanium belongs in tennis rackets, not pans, but it is actually a great material (lightweight, PFAS-free, sturdy), but it isn't as good at heat retention and distribution. If you're making eggs, it's probably fine, if you're making an expensive cut of meat, I'd trust stainless.
P.S., what is it with all these new kitchen brands with such basic two word names? Our Place, Made In, Material Good, etc. Give me something with a bit more gravitas!
The sous vide is relegated to the locker? I'm shocked. Mine has a place of prominence in my kitchen, I use it constantly.
Interesting take on the titanium. I've honestly never used one. I switched to just using my stainless steel one for basically everything a few years ago cause I was tired of risking the non-stick ones bleaching bad chemicals into my food. So I'll probably just stick with that.
As for the PS, as we all know, there's hardly any originality left in the world any more. So we'd have to track down whatever company started the basic two word name trend and then hold them accountable. Perhaps it could be a class-action against them and Hollywood both.