15 Basic Kitchen Tools That Help You Make These Recipes

Cooking feels much more manageable when you have the right tools in your kitchen. These simple, everyday items can help you put together tasty meals with less stress and effort. Having the right equipment can make the process smoother and a bit more enjoyable for just about anyone. Here are some helpful kitchen tools that can gently support you in preparing a variety of recipes with more ease and confidence.

1. Chef’s Knife

Every kitchen needs one reliable cutting tool that handles most jobs. A sharp chef’s knife makes chopping vegetables, slicing meat, and dicing onions much faster. Try making chicken stir-fry using 500g chicken breast, 2 tablespoons oil, 3 cloves garlic, 1 cup mixed vegetables, and 2 tablespoons soy sauce. Cut chicken into strips, heat oil in pan, add garlic for 30 seconds, then chicken for 5 minutes. Add vegetables and cook 3 more minutes before adding soy sauce.

2. Cutting Board

Your countertop needs protection while you chop ingredients safely. A sturdy cutting board provides the stable surface needed for all your cutting tasks. Make fresh vegetable salad using 2 tomatoes, 1 cucumber, 1 onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, and salt. Dice tomatoes and cucumber into small pieces, slice onion thinly. Mix oil, lemon juice, and salt in bowl, then toss with vegetables. Serve immediately for better taste and texture.

3. Measuring Cups and Spoons

Accurate measurements make the difference between success and failure in cooking. These tools ensure your recipes turn out exactly as intended every time. Bake simple bread using 3 cups flour, 1 teaspoon salt, 1 tablespoon sugar, 2 teaspoons yeast, and 1 cup warm water. Mix dry ingredients first, then add water gradually while stirring. Knead dough for 8 minutes until smooth, let rise 1 hour, then shape and bake at 190°C (375°F) for 30 minutes until brown.

4. Mixing Bowls

Different sized bowls help organize your cooking process efficiently. Large bowls mix salads while small ones hold individual ingredients until needed. Prepare pancake batter using 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon salt, 2 eggs, 1.5 cups milk, and 3 tablespoons melted butter. Combine dry ingredients in large bowl first. Whisk wet ingredients in separate bowl, then fold into dry mixture until just combined. Cook on hot griddle until bubbles form on surface.

5. Wooden Spoon

Heat resistant and gentle on cookware, wooden spoons last for years with proper care. They won’t scratch your pots or conduct heat like metal utensils do. Make creamy rice pudding using 1 cup rice, 4 cups milk, 3 tablespoons sugar, 1 teaspoon cinnamon, and 2 tablespoons raisins. Combine rice and milk in heavy pot, bring to gentle boil. Reduce heat and simmer 25 minutes, stirring frequently with wooden spoon. Add sugar, cinnamon, and raisins during last 5 minutes of cooking time.

6. Tongs

Safely flip and move hot food without burning your fingers. Tongs work like an extension of your hand for better control while cooking. Grill chicken kebabs using 600g chicken pieces, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper. Cut chicken into cubes, marinate with oil and spices for 30 minutes. Thread onto skewers with vegetables, grill 12-15 minutes, turning with tongs every 3 minutes until cooked through and slightly charred.

7. Vegetable Peeler

Remove skins quickly without wasting the flesh underneath. A sharp peeler saves time and keeps your vegetables looking neat and uniform. Make roasted root vegetables using 4 carrots, 3 potatoes, 2 parsnips, 3 tablespoons olive oil, 1 teaspoon rosemary, salt, and pepper. Peel all vegetables with your peeler, then cut into similar-sized pieces. Toss with oil and seasonings, spread on baking sheet. Roast at 220°C (425°F) for 35-40 minutes, turning once halfway through cooking time.

8. Colander

Drain pasta, wash vegetables, and rinse canned goods safely and efficiently. The holes allow water to escape while keeping your food contained. Cook spaghetti with tomato sauce using 400g pasta, 2 cups crushed tomatoes, 3 cloves garlic, 2 tablespoons olive oil, 1 teaspoon oregano, and salt. Boil pasta in salted water for 8-10 minutes until tender. Meanwhile, heat oil, add garlic for 1 minute, then tomatoes and oregano. Drain pasta in colander, then mix with sauce and serve hot.

9. Whisk

Blend ingredients smoothly and incorporate air into batters and sauces. A whisk prevents lumps and helps achieve the right texture for many dishes. Make fluffy scrambled eggs using 6 eggs, 3 tablespoons milk, 2 tablespoons butter, salt, and pepper. Crack eggs into bowl, add milk and seasonings, then whisk vigorously for 30 seconds. Heat butter in non-stick pan over medium-low heat. Pour in egg mixture, let sit 30 seconds, then gently stir with whisk until creamy and set.

10. Can Opener

Open canned ingredients safely without struggling or creating sharp edges. A reliable can opener makes using canned tomatoes, beans, and other staples effortless. Make quick chili using 2 cans kidney beans, 1 can diced tomatoes, 1 onion, 2 tablespoons chili powder, 1 teaspoon cumin, and salt. Open all cans with your opener, drain and rinse beans thoroughly. Cook diced onion in oil for 5 minutes, add spices for 30 seconds, then beans and tomatoes. Simmer 20 minutes, stirring occasionally until thick.

11. Baking Sheet

Flat surface for baking cookies, roasting vegetables, and cooking meats evenly. The rimmed edges prevent food from sliding off during cooking. Bake chocolate chip cookies using 2 cups flour, 1 cup butter, 3/4 cup brown sugar, 1/2 cup white sugar, 2 eggs, 1 teaspoon baking soda, and 1 cup chocolate chips. Mix butter and sugars until fluffy. Add eggs, then flour and baking soda, finally fold in chips. Drop spoonfuls on greased baking sheet, bake at 180°C (350°F) for 10-12 minutes.

12. Slotted Spoon

Lift foods from liquids while leaving the liquid behind. The slots drain excess oil, water, or sauce automatically as you transfer food. Make crispy fried chicken using 1kg chicken pieces, 2 cups flour, 2 teaspoons paprika, 1 teaspoon garlic powder, salt, pepper, and oil for frying. Season flour with spices in large bowl. Coat chicken pieces in seasoned flour, fry in hot oil for 12-15 minutes until golden. Use slotted spoon to remove chicken, letting excess oil drain back into pan.

13. Rubber Spatula

Scrape every bit of batter, sauce, or mixture from bowls without waste. The flexible rubber edge conforms to bowl shapes and won’t scratch surfaces. Make chocolate cake using 1.5 cups flour, 1 cup sugar, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1 cup water, 1/3 cup oil, and 1 tablespoon lemon juice. Mix dry ingredients first. Combine wet ingredients separately, then fold together with rubber spatula until smooth. Scrape bowl sides frequently to ensure even mixing, then bake at 180°C (350°F) for 30 minutes.

14. Kitchen Scale

Weigh ingredients precisely for consistent results every time you cook. Professional bakers rely on weight measurements rather than volume for accuracy.Make bread rolls using 500g bread flour, 325ml warm water, 7g active yeast, 10g salt, and 30ml olive oil. Weigh flour and salt in large bowl, mix together thoroughly. Dissolve yeast in warm water, add to flour with oil. Mix until dough forms, knead 10 minutes, rise 1 hour, shape into rolls, rise again 45 minutes, then bake.

15. Instant-Read Thermometer

Check if meat is cooked safely without guessing or cutting it open. Food safety depends on reaching proper internal temperatures for different proteins. Roast whole chicken using 1.5kg chicken, 2 tablespoons olive oil, 1 teaspoon thyme, 1 teaspoon rosemary, salt, and pepper. Rub chicken with oil and seasonings inside and out. Roast at 220°C (425°F) for 60-75 minutes until thermometer reads 165°F in thickest part of thigh. Let rest 10 minutes before carving to keep juices inside meat.