Zachary Brown
A Pro Chef’s Home Kitchen
What you probably know about me is that I’m a leatherworker. What you might not know about me is that I’ve been working as a chef for 25 years. Over the years, I've been asked many times for kitchen tool recommendations, and it finally occurred to me to put them all in one easily shareable place. This list covers everything from small items like my favorite garlic press all the way to my favorite pots and pans. These are the things that I use regularly and I'll continue to add items as I think of them. And please feel free to ask me any question below in the comment section!
Garlic press - If you're anything like me, you cook with a lot of fresh garlic. This press makes fast work of pressing the garlic, and getting the press clean afterwards is a breeze.
Knives - I always recommend buying knives individually, rather than as a set. You'll get exactly what you want, and nothing you don't. You'll be able to accomplish 99% of your kitchen tasks with a chef's knife, a paring knife, and a bread knife. I recommend Wustof knives because they’re built like tanks, they’re well balanced, comfortable to use, and they hold an edge very well. Knives ultimately come down to personal preference, but these check a lot of boxes and will serve dutifully in any home kitchen. Usually the one disadvantage to buying your knives this way is not getting a knife block. I've got you covered. You'll also want to get a decent honing steel to maintain the edges of your knives. That old one that was passed down to you from your great aunt that’s been clunking around in your junk drawer needs to go.
Dutch oven - I have several cast iron dutch ovens in all different sizes, and to be perfectly honest, I use them all. I’ve had the largest one for about a dozen years, and it probably gets the most use. It's a Le Creuset 7-quart, and what sets it apart from comparable brands is its weight and enamel coating. The rise in popularity of enameled cast iron over the last several years has brought forth many different brands at much lower price points, but there's a reason Le Creuset commands the price that it does. The amount of cast iron and the quality of the enamel are what you're paying for. These aren't thin by any standards, and the enamel, even with my incredibly demanding cooking style, has held up incredibly well. The heavy weight makes it stay hot—even when searing a large piece of meat—which you won’t get with a lighter weight pan. That translates to a better sear in less time. Win, win. These are great for so many things, but lately it’s getting used most for baking gorgeous sourdough loaves. My other favorite brand and size is this 5.5-quart Staub. The inside has a black finish which will always look sharp, and the quality is just as good, if not better than, Le Creuset.
Ramekins - I like doing all of my prep work before I start cooking and having it all ready to go. I often use my porcelain ramekins, filling them with chopped garlic, measured spices, etc. They’re also great for soufflés and creme brûlée.
Sourdough tools - I've been maintaining my sourdough starter in one of these jars for a while now, and it's just the right size and has a wide mouth that makes it easy to use. This whisk is a single-use tool that's nevertheless worth its weight in gold. It has a big open wire pattern that allows the flour and water to be mixed quickly and efficiently. The best part is because of its shape, it's really easy to clean. I love mixing my sourdough in one of these bowls. I've had it for the better part of a decade, and it still looks brand-new. It’s a sturdy bowl that can take a beating. One thing that you may need, depending on your available work surfaces, is a marble slab. For me it was a game changer because of my southern California tile countertops. Having ample smooth space to fold and shape my dough has made all the difference in the rise of my loaves. You'll also need a dough cutter. My favorite one is the cheap plastic one that came with my sourdough whisk, but having a sturdy one like this is really helpful for a number of other kitchen tasks.
Grill Press - My secret (it’s not really a secret) to a good reuben, smash burger, tuna melt, grilled cheese, or any other sandwich cooked in a pan, is a grill press. It’s a heavy chunk of metal with a handle to help whatever you’re cooking make good contact with the pan it’s cooking in. This Cusinart press is nice and heavy, and will get the job done.
Pizza - Being able to make good pizza at home is one of my most favorite skills. If you have a good stone, getting a crispy crust is quite easy. I've been using an old baking sheet for years to deposit and retrieve my pizzas from the oven, but this pizza peel is probably a better choice. These tomatoes are fantastic, and can be used to make a sauce fairly quickly. I use this 00 (double zero) flour, and it really takes the texture to a new level. If you’re feeling adventurous, you can give my pizza dough recipe a try.
Baking pans - Having spent most of my life in commercial kitchens, I have an affinity for commercial kitchen baking pans, or sheet pans as they're colloquially known. Pair with a Silpat and your baked goods will release from the pan very easily every time. I also love parchment paper but it's nice having something like a Silpat that can be used forever if properly cared for.
Salt and Pepper - With Kosher salt it’s easy to grab consistent pinch, and it’s milder tasting than iodized salt. Keep it on the counter in a convenient salt pig! I also love this pepper mill. I’ve had mine for nearly 20 years, and it’s super easy to use, has an adjustable grind so you can get the size pepper you want, and the best part is, it’s easy to refill.
Spider - I've had one of these in my kitchen for years, and it's such a useful tool for so many things. It's a great way to fetch blanching vegetables out of their salted water, and a great tool for retrieving all of the meat and veg from a dish when I didn't reduce the sauce properly and need to give it another go. It's saved me so many times, and deserves proper recognition for its service.
Fine Chinois - Do you know which tool separates a pro kitchen from a home kitchen? A fine chinois, or China cap. This cone shaped strainer can make any sauce smooth, can pull the bits out of any liquid, and will be your secret weapon for getting that pot roast sauce smooth and glossy.
Balloon Whisk - An essential tool for whipped cream, homemade mayonnaise or hollandaise, and a million other recipes. This Rosle whisk has thin wires which make the tool very easy to handle, and will help achieve volume more quickly when whipping.
Sous vide - There aren't a lot of culinary trends that stick, and there aren't a lot that really pique my interest, to be honest. I'm a true believer in attempting flawless execution of the classics, but I must admit that Sous Vide cooking captured my eye, and as painful as it is to admit (and as corny as this sounds), my heart. The sous vide, or immersion circulator, works by circulating precisely heated water around your sealed food. A major benefit to sous vide cooking, aside from its ease and precision, is that with long cooking times the connective tissues that make meats tough will break down, leaving your product much more tender. After the sous vide cooking, the meat can be removed from the bag, patted dry, and seared. What results is a perfectly cooked product with he best flavor and beautiful appearance. I really like this Joule because it's small, accurate, has a magnetic base (which sticks to my cast 7-quart Le Creuset Dutch oven!) and a clip for attaching to the side of any container. It connects to my phone via wifi and bluetooth, and is about as easy as it gets. You can certainly use ziplock bags, but I don't like the hassle, and I like knowing that my bags are sealed with zero risk of having a leak. I recommend this vacuum sealer. In addition to sous vide cooking, a vacuum sealer is wonderful for food prep, storing prepared foods in the freezer without getting freezer burn (I make a big pot of marinara and freeze it in bricks for quick thawing and efficient freezer stacking), and stashing meats and cheeses in the fridge. It sucks the air out and seals tight, keeping everything fresher much longer.
Cast Iron - I could go on and on about this subject, but the quick and dirty is, they don't make cast iron pans like they used to. Well, yes, they do. It's just a bit more expensive. I've had two of these Finex cast Iron pans in their 6” and 12” sizes for years, and love them dearly. They live in the oven, and get pulled out just about every day for use. The non-stick surface really gets better with time, and they require very little maintenance. Another great thing about these pans is their coiled stainless steel handle. It stays relatively cool when the pan is hot, and if you’ve ever cooked with cast iron, you know that’s unusual. I've heard of buying a Lodge cast iron and sanding the cooking surface down to get the same results, and if that's of interest to you, it might be a less expensive way to get similar results.
Kitchen Scale - Kitchen scales are great for so many things. Portioning meat, fish, burger patties, meatballs, etc. They're also great for baking. I use mine every time I make sourdough, and I couldn't imagine working in a kitchen with one.
Tongs - THE BEST all purpose kitchen tongs are these tongs from OXO. We have both metal and plastic tipped ones, in a couple of different lengths. They're great for grilling, general purpose cooking, and are durable and moderately attractive. These precision tongs are something that I never thought I'd end up liking, but I've grown very fond of them, and enjoy using them quite a bit. The concept seems a little absurd until you start using them. They're deadly accurate, and very strong. I can't believe I'm using phrasing like that to describe tongs, but there you have it.
Thermometer - I honestly can't imagine a kitchen without a thermometer. Why make guesses when you can accurately check the temperature of your meats. This little thermometer is basic, inexpensive, and will ensure you're cooking your food to safe temperatures. It's also handy to have a frying thermometer in the house, and one of these in your oven. Many ovens aren't accurate, but you'll never know unless you check!
Cookbooks - These are all books that I regularly reference:
Vegetable Peeler - There are a lot of different styles and preferences, but this is my favorite. Another home run from OXO. It stays sharp, it's comfortable to use, and cleans up easily.
Bamboo spatula - When sautéing or stir frying, this is my go-to tool. It's incredibly strong, hard wearing, and perfectly shaped. The burnishing adds a smooth and comfortable feel that really has me reaching for it every time. The best "wooden spoon" you could ever ask for.
Pizza cutter - a sturdy pizza cutter will last a long time, and give you a clean and steady cut. When your hand is passing over a 500F degree pizza, you want to move quickly and accurately.
Fish spatula - How many times have I actually used this for fish? Maybe twice. In all honesty, I typically flip fish with tongs which is an old restaurant holdover. However, this fish spatula is superb for literally everything else in my kitchen—taking cookies off a sheet pan, flipping roasted potatoes, turning veggies or fried eggs. I find new uses for it all the time, and it's definitely one of my favorite tools.
Rubber spatula - every kitchen needs several heat-proof rubber spatulas. These days, the best ones are made from silicone, and my favorites for years have been this Le crueset version, but I recently received this amazing Staub spatula as a gift from my incomparable wife who is editing this and definitely did not write this sentence, and it's a joy to use.
Kitchen shears - Every kitchen needs a good pair of kitchen shears. I love these because they're all high-carbon stainless steel, and they come completely apart for easy washing. It's also great to have a pair of poultry shears. The extra leverage and comfortable handles make them irreplaceable when preparing chicken.
Butchers Twine - I use twine a lot. It’s good for trussing poultry and tying roasts, but most of all I use it for making little satchels of aromatics called a bouquet garni (bay leaves, parsley stems, thyme stems, and peppercorns) for soups, stocks, and sauces. I roll everything up in a coffee filter, wrap it in twine and tie it tightly, and toss it in whatever I'm cooking. It makes it really easy to pull it all out when I'm done.
Tomato Paste - Let’s be honest. Nobody likes opening a can of tomato paste when a recipe only calls for a couple tablespoons. This Amore Tomato Paste comes in a tube, and you can use as much or as little as you need, and the rest of the tube can stay in the fridge until the next time you need it. Genius!
Cutting Board - I have a cutting board with non-slip rubber corners that make it really easy to work with. It saves me the trouble of having to put down a wet towel under my board to keep it from slipping. Mine is so old it’s been discontinued, but OXO’s current version works the same and has great reviews. They really do last forever!
Pots and Pans - If you want to talk bang for your buck, I can't say enough great things about All-Clad. I've had my set of their pots and pans now for 17 years, and it's never failed to perform stupendously. I have this brushed aluminum set that looks the same today as it did when I bought it, and its non-stick properties when properly heated are lovely. The stainless steel cleans up easily, and I have no qualms about running these through the dishwasher.
Immersion Blender - There aren't many electrical appliances that make my list of must-haves, but this stick blender is definitely one of them. The ability to blend in the pot you're cooking in is a game changer. I use mine primarily for soups and sauces, but I absolutely use it to make Caesar dressing and tons of vinaigrettes.
Colander - This seems like a basic thing, but having a good colander is really important. It drains quickly, it's stainless steel (so you know it'll last a long time), and the rubber handles make it comfortable to handle even when it's hot. This was a big upgrade from the aluminum one I'd been using for the last 20 years.
Disclaimer: These links are affiliate links, which means that if you purchase something through one these links, I get a small portion of the sale. It doesn’t affect the price of your item, but it helps to keep this site up and running. Thank you for reading, and I hope you found something useful for your kitchen!