From the chef’s knife to the heavy mortar and pestle: We have put together the things you really need for cooking – and sorted out those that you can confidently ban from the kitchen.
Preferably made of stainless steel and with a metal lid. The sense of glass lids has not yet been revealed to us: They fog up when cooking anyway. And they can also break.
1. Milk pot
2. Medium-sized pot
3. Large pot – with a volume of five to six liters.
Definitely with heat-resistant handles for use in the oven!
4. Sautoir pan
5. Roasting pan – better rectangular or oval than round: for duck, etc
6. Coated pan for fish and sticky fried food (diameter: 23–30 cm)
7. Cast iron pan (diameter: 23–30 cm) If you care for it and just rinse it with hot water, it will last forever
8. Small Teflon pan for eggs (e.g. via amazon.de *)
9. Large wooden board as a base that is big enough to cut various vegetables on it in parallel. 35 x 45 centimeters is a good size, hardwoods such as beech or oak are well suited – the latter is rich in tannin and therefore more hygienic
10. Two smaller boards. One of them is best made of nylon and in a dishwasher-safe format – for garlic, onions, fish etc
11. Larger bowl made of melamine, around four liters – with a rubber lip so that it does not slip.
12. Metal bowl with a small bottom or a beater in which you can whip up sauce hollandaise, for example
13. High bowl (for pureeing)
14. Two to three smaller metal bowls – without silicone applications, because they will eventually become unsightly.
15. Measuring cup – volume: one liter, divided into 50 milliliter steps
When it comes to knives, it pays to invest in quality.
16. Chef’s knife. The blade should be long enough that the point can rest on the board while cutting. So you can guide the knife better (blade 20 centimeters+)
17. Bread knife (serrated). If you have a decent bread knife, you don’t need a bread slicer!
18. Steak knife with a blade up to 15 centimeters long
19. Medium-sized kitchen knife – you can use it to cut a kohlrabi just like boning a chicken
20. Paring knife – for peeling and carving vegetables. In contrast to the other knives, the blade can be thin because the resistance when cutting is lower
21. Sharpening steel – because you can only work well with sharp knives
Ladles & Spoons
22. Ladle (about 130 milliliters volume)
24. Two wooden spoons – whether with or without a hole makes no real difference
25. Wooden spatula – for the coated pan
26. Cooking ladle with silicone head – suitable for both stirring and scraping. And to push the fried egg out of the Teflon pan
27. Angular palette knife – to lift food out of the pan
28. Medium-sized whisk with a spoke length of 20 cm
29. Large whisk – ideally from professional supplies with many thin spokes, approx. 30 cm long. This saves energy and even whipped cream can be whipped by hand so quickly
30. Tea strainer
31. Medium-sized sieve – also suitable for farces
32. Pointed sieve – for passing sauces, catching lumps or to make sure that no shell remains come with you when breaking eggs
33. Colander – to drain pasta or wash lettuce
Grater & Slicer
34. Vegetable slicer. If you ever need super-thin slices, for example of beetroot, which can be marinated wonderfully
35. Metal grater – a multifunctional basic utensil, be it to grate apples into the muesli in the morning, a potato to thicken the sauce, but of course also cheese or, if necessary, nutmeg
36. Fine grater – laser cut and razor sharp – suitable for everything – from very hard cheese (Parmesan leftovers!) to citrus peel
37. Mortar and Pestle – here size matters. It has to be big and heavy because the weight of the ram does the work. With a 4-kilogram pestle, a pesto made from almonds and basil is created without effort in three minutes. It is best to get it from a pharmacy
38. Rolling pin – the bigger the better. 35-40 centimeters in length are recommended, this gives an even result when rolling out
39. Two to three brushes – simple wooden brushes with pig bristles that are disposed of when they get mangy
40. Vegetable peeler – whether classic or horseshoe shape makes no difference. Simple models are completely sufficient
41. Parisienne Cutter / Ball cutter – a good universal tool with which you can also cut out apple casings or scrape out the inside of a papaya
42. Large tongs, about 33 centimeters long – an all-round genius: to get pickles from the jar, to turn steaks or to fish good from the deep fryer
43. Piping bag – perfect for portioning
44. Kitchen scissors
Electrical Kitchen Appliances
48. Aluminum foil
49. Baking paper
51. Shish kebab skewers
4 things you don't need - and why
Asparagus pot – because you can cook the seasonal vegetables in a large pot as normal
Salad spinner – put the washed lettuce in a clean tea towel, gather at the corners and spin, done
Roulade clamps – always disappear into the depths of the drawers. Roulades can also be stuck with wooden skewers
Pineapple cutter – a knife does it too
Kitchen utensils - from knives to Bowls
A full household also needs an equipped kitchen. This doesn’t just mean the kitchen cupboards and appliances – it is all about the many small utensils for cooking. In individual articles, we go into more detail on the most popular helpers and show you everything that should be part of the basic equipment of a hobby cook.
Pots and pans: Without the necessary cookware, no dishes will succeed on the stove. A set of different sized pots and pans is best suited to be able to adapt them exactly to the dish. When it comes to the question of the materials, opinions differ. Whether stainless steel, non-stick coating or cast aluminum – we have taken a closer look at the individual advantages and disadvantages for you.
Knives and cutting devices: A few sharp knives should be found in every kitchen next to the conventional cutlery. They also require a good base, such as a cutting board. Even the electric cutting devices such as the hand blender or the blender belong in this category and are indispensable for some recipes.
Wooden spoons and kitchen utensils: Everything will burn if you don’t stir it regularly. The wooden spoon can be used universally and is a must in every kitchen. Here, too, there are all materials, from wood to plastic and stainless steel. Ladles, pasta tongs or spatulas are included in this category and are important kitchen aids that almost no one wants to do without.
Cutlery, teapots and plates: the finished dishes must of course also be served on a plate. The table setting including cups, plates and cutlery should be adapted to the number of people in the household. In addition, a good coffee or teapot should not be missing in any kitchen.
We offer you individually researched articles for all of these products. We go into the most important characteristics, the materials and the common designs. What do you have to consider when handling and how important are these kitchen gadgets in everyday life? This mainly applies to electrical devices.
In addition, we give tips on care and show you the most popular manufacturers and their products. Whether WMF, Zwilling, Tupper and Co. – each manufacturer has its own special features and has specialized in one area of kitchen supplies.
At Cuisine Loft you will find:
- Guide to kitchen utensils
- Tips for handling and care
- Special manufacturers and products
- Alternatives to electrical kitchen appliances
- Tests and customer opinions
The most famous dishes are the result of simple mistakes in cooking. So keep experimenting and don’t be afraid of new appliances in the kitchen. Maybe you are tired of your old pot set and finally want to cook with high-quality products. But what should you pay attention to when choosing and how good is the price-performance ratio for some products?
We want to answer all of these questions and give you important tips along the way. Perhaps one or the other recipe suits your taste or you meet a kitchen helper whom you have not heard of before.
Our goal: get comprehensive advice
Quality and workmanship play an important role, especially when it comes to kitchen utensils. Anyone who invests a little more money and opts for high-quality products will have them in use for a long time. High-quality damask knives, for example, last a lifetime. But there are also real price-performance winners.
So think about your needs and compare the available devices and utensils with your cooking habits. Perhaps you will find one or the other interesting article with us or get to know completely new products.
With this in mind, we wish you a lot of fun cooking and always tasty dishes.