My Kitchen Kit
This is the gear I use and recommend to other chefs to recreate the recipes on my blog. Click on any of the recommendations to get my tips on caring for these items, and the various recipes that I use them for.
Basics
These are the products that I would recommend to anyone, including a beginner chef. For everything else like knives you should use the options you have readily available cheaply until you can afford one of the advanced or upgrade picks.
Stock Pot
This is the largest pot I own- you’re going to need a large pot to boil large volumes of water for various pastas and soups. They don’t vary…
Sauté Pan
Living in a New York apartment, you have to optimize the number of pans and pots you have. This is one of only two pots I have that is non…
Food Storage Containers
If you’re going to be cooking a lot, you’re going to have leftovers. I don’t like storing my food in plastic, so I think these pyrex ones…
Food Thermometer
The best food thermometer is one that can take a reading super fast. The Thermopop is really great for taking quick, accurate temperatures…
Kitchen Scale
One of the best ways to improve your cooking and baking is to start measuring everything when you start cooking. Then you can improve your…
Pepper Mill
This is one of those purchases that may feel unnecessary- if you like you can get by with the grinders that come with the peppercorns…
Colander
A 5-quart stainless steel colander with non-slip handles and an elevated base. The perforations are sized to drain liquids quickly while…
Baking Sheet
Baking sheets vary a lot- they are made of various materials and have different height rims. I prefer an aluminum baking sheet with a…
Frying Pan
A good nonstick frying pan should have a smooth finish- the mark of a great pan is the ability to make a perfectly unburnt french omelettes…
Ramekin
A 6.75-ounce stoneware ramekin with a glazed interior that resists sticking. The stoneware distributes heat evenly for consistent baking…
Oven Mitt
Obviously any time you’re dealing with hot dishes coming out of an oven, or touching the handle of a metal pot or skillet on the stove, you…
Heatproof Bowl
A set of three glass mixing bowls (1-quart, 1.5-quart, and 2.5-quart) made from borosilicate glass. The clear glass lets you see ingredients…
Cutting Board
This is a simple polyethylene cutting board that is easy to use, won’t dull your knife, and is easy to clean. The grooves make it so you can…
Locking Tongs
Tongs are the most versatile tool you can use- you can declump pasta with it, flip bacon or burgers with it, or even do some fancy plating…
Flexible Spatula
A silicone spatula with a beveled edge that scrapes bowls and pans clean. The silicone is heat-resistant up to 600°F and safe for nonstick…
Advanced
These are the products that I recommend to people trying to get more involved in a home cooking practice, but might be too extravagant or might require a very specific type of upkeep that might be a lot for someone just getting started.
Heavy Spatula
This heavy spatula is a great addition to the kitchen. This one is heavy and good for flattening burgers on a griddle. It also has a sharp…
Dutch Oven
Enameled Cast Iron is a little tricky to recommend because it is a very expensive item, and it requires very specific care. You can’t use…
Food Processor
A 14-cup food processor with a 720-watt motor. Simple on/off and pulse controls make it easy to use. The large capacity handles both big…
Clay Pot
A 2-go (2 cup uncooked rice) donabe made from traditional clay in Japan. The double-lid design creates pressure and retains moisture for…
Chef's Knife
Global is a Japanese forged steel knife brand that has a distinctive look. In the GF line, the blade and handle are forged from a single…
Air Fryer
An air fryer circulates hot air to cook food with little to no oil. The Ninja AF141 has a 5-quart capacity that’s good for 2-4 servings. It…
Immersion Blender
An immersion blender like the Breville can serve a number of purposes and doesn’t take a lot of counter top space so it can fit a lot of…
Kitchen Shears
Kitchen shears are essential for tasks like spatchcocking chicken, trimming wing tips, cutting through poultry bones, and various kitchen…
Slow Cooker
You’ll notice this is the same recommendation as my pressure cooker recommendation. The real value of a multipurpose device like the Instant…
Pressure Cooker
Pressure cookers have long been staples in South and East Asian kitchens- by cooking at a higher pressure you can reduce cooking time on…
Tamagoyaki Pan
A rectangular Japanese pan designed specifically for making tamagoyaki — the layered rolled omelet found in bento boxes and sushi…
Mandolin
A mandoline slicer with a sharp V-blade and four thickness settings. Includes both straight and wavy blades. The non-slip base provides…
Cast Iron Skillet
A properly seasoned cast iron pan will have a dark shiny black surface that provides a naturally nonstick surface. The seasoning of a cast…
Carbon Steel Skillet
Carbon steel sits between cast iron and stainless steel. It heats quickly and evenly like stainless, but develops a seasoned nonstick…
Wok
A 13.5-inch hand-hammered carbon steel wok. Carbon steel heats quickly and responds to temperature changes for precise control. The flat…
Trivet
A cast iron trivet with an enameled finish. The tripod-footed design elevates hot pots and pans above countertops and tables, protecting…
Silicone Whisk
A whisk with heat-resistant silicone wires that won’t scratch non-stick cookware. The silicone is rated to 482°F, so you can stir hot sauces…
Fine Mesh Strainer
An 8-inch fine mesh strainer with stainless steel mesh and a non-slip handle. The double rod construction keeps the mesh from sagging under…
Wire Rack
A steel cooling rack with a PFOA-free non-stick coating. Fits standard half sheet pans and works for both cooling baked goods and roasting…
Mini Cast Iron Skillet
A mini cast iron skillet is perfect for individual portions, side dishes, or serving appetizers. Like its larger counterpart, a properly…
Specialty
These are the products that I love to use that may only apply to cooks for specific niche dishes.
Donabe
The donabe is an earthenware pot in the Japanese tradition. It is usually glazed on the inside and porous on the outside. It is my preferred…
Roasting Rack
A stainless steel roasting pan with a non-stick rack. The rack elevates meat above the pan so heat circulates evenly and fat drips away. The…
Baking Dish
A 4-quart stoneware baking dish with a glazed interior that resists sticking. The stoneware distributes heat evenly and retains it well…
Butter Warmer
A small butter warmer is useful for melting butter, heating sauces, or warming small amounts of liquid without dirtying a full-sized pan…
Griddle
A 9.5 x 16.75 inch cast iron griddle that’s flat on one side and ribbed on the other. It spans two burners and is pre-seasoned and ready to…
Pie Plate
A 9-inch ceramic pie dish made from Burgundy clay. The deep sides hold generous fruit fillings and the wide rim provides space for…
Cocktail Beaker
A scientific beaker like this is a functional, durable, and stylish container, and can serve double duty as a measuring cup in a space…
Loaf Pan
I got into baking bread recently, and upgraded my loaf pan to this covered pullman loaf pan. I think for a small kitchen it’s great because…
Potato Ricer
A stainless steel potato ricer with non-slip handles that provide leverage for easy pressing. The fine holes create smooth, fluffy mashed…
Fat Separator
A 4-cup fat separator with a bottom-draining trigger that lets you control liquid flow. The built-in strainer catches solids when pouring…
Biscuit Cutter
A set of 12 graduated round metal cutters. The sharp edges cut cleanly through dough without squishing, which is important for achieving…
Slicer
Burmese dishes frequently use sliced eggs as a garnish. I had the wire egg slicers, but they break so easily and are impossible to clean…
Muffin Tin
A 12-cup muffin pan made from heavy-gauge aluminized steel with a ceramic-reinforced non-stick coating. The micro-textured surface prevents…
Scraper
A stainless steel bench scraper with measurement markings for portioning dough. The non-slip handle provides a secure grip. The straight…
Glass Jar
Wide-mouth glass jars are ideal for pickling, fermenting, and storing homemade preserves. The clear glass lets you monitor the process, and…
Ice Cube Tray
Larger ice cubes melt slower and are easier to stir cocktails with.
Musubi Press
This is a uni-tasker which I’m normally not a fan of, but this is a much better way of making spam musubi than using the cut out can.
Bar Spoon
A long-handled bar spoon is essential for stirring cocktails in a mixing glass or beaker. The twisted handle provides grip and control for…
Cheese Cloth
Cheese Cloth is a fine mesh cloth that can be used to strain liquids like stock, fine custards, or cheese.
Specialty Ingredients
These are some of my favorite specialty ingredients that I use regularly and recommend keeping stocked in your pantry.
Chili crisp
Chili crisp (sometimes labeled chile crisp or chili crunch) is a condiment made with oil, crunchy fried chiles, garlic, and aromatics. It…
Brown rice
Brown rice can be tougher than white rice and takes longer to cook but is more nutritious and the toothiness can be great as the starch for…
Furikake
Furikake is a Japanese rice seasoning made from dried seaweed, sesame seeds, salt, and various flavorings. It adds umami depth and a…
Mirin
Mirin is a sweet Japanese cooking wine made from rice. It adds a subtle sweetness and depth of flavor to sauces, glazes, and marinades…
White rice
Tips In general, I use the following simple recipe to cook white rice. Using a Kitchen Scale weigh 75g of rice per person you are serving…
Nori
Nori is roasted seaweed sheets used in sushi, spam musubi, and other Japanese dishes. Premium quality nori should be crisp, dark green to…
Shichimi togarashi
Shichimi togarashi is a Japanese seven-spice blend typically containing red chili pepper, sansho pepper, roasted orange peel, sesame seeds…
Chinkiang vinegar
Chinkiang vinegar, also known as Zhenjiang black vinegar, is an authentic Chinese black rice vinegar with a complex, slightly sweet flavor…
Tamari lite
Tamari Lite is a gluten-free soy sauce with 50% less sodium than regular tamari. Made from 100% whole soybeans with no wheat, it provides…
My Bookshelf
These are the cookbooks that have most influenced how I cook. Click on a chef to see the recipes I have adapted from their work.
