Favorite Kitchen Tools
Cast-Iron Collection
I spend a lot of time in my kitchen...the curious kitchen! It’s always been my happy place and now it’s like my office. I am constantly creating new recipes or perfecting old classics, mixing up new cocktail ideas, and trying all kinds of new foods. I do enjoy experimenting...with foods, beverages, and even cooking tools. Through the years, I have amassed quite a collection of cooking gadgets and there are a few things that I use every day.
Here are a few of my favorite things. Cooking tools that I have discovered through the years and that I highly recommend:
1. Cast Iron Cookware
While I have purchased a few cast iron cookware pieces through the years and there are some good brands out on the market, my absolute favorite is the cast iron skillet that belonged to my Grandmother. It has to be more than 50 years old. I have such wonderful memories of spending time with her in her kitchen and she always had a cast-iron skillet out on her stovetop. It was her choice when she made fried chicken, grilled cheese sandwiches, or cornbread. She had two–a large one and a small one. I’m not sure what happened to the bigger one but I have the smaller one and I use it all the time.
I think that foods cook more evenly in a cast iron skillet and when it’s properly seasoned, it does not stick so I have the advantage of a nonstick skillet but without all of the chemicals it takes to create a nonstick surface. A cast iron skillet is easy to season–and I’m not talking about salt and pepper seasoning. Seasoning, in this case, means preparing the skillet surface for cooking. It’s a chemical process using a neutral cooking oil or fat (canola, grapeseed, avocado, lard, vegetable shortening, etc.) and heat, which creates that nonstick surface. It’s a simple process that doesn’t require a lot of time, and once it’s done, it’s done. A good seasoned cast iron skillet is also a breeze to clean up. Basically, you just have to wipe it out, although I do use a very mild hot soapy kitchen sponge to clean it.
Another advantage of using cast iron is that it goes safely from the stovetop to the oven. It also seems to retain its heat and allow flavors to develop. You can cook almost everything in cast iron–except for acidic foods. You also don’t want to store food in a cast iron, either.
So if you want to give cast iron a try, search your antique store or flea market. Don’t be intimidated if it’s rusty or looks a mess. There are step-by-step instructions online to guide you through the process. There are also a couple of great brands that I have in my kitchen and are favorites: Smithey Iron Ware or Staub. Both can be easily obtained and come pre-seasoned–although I recommend seasoning them yourself to create a stronger bond.
2. Microplane
I love my Microplane and use it quite a bit. It’s an essential tool that is becoming increasingly more popular and more recipes are calling for its use. It’s the ultimate grating tool. Box graters and food processors are good, too, but a Microplane cuts with a little more precision and finesse. I use it for grating ginger, garlic cloves, hard cheeses, and even chocolate. It’s called for to grate onions in a few recipes I’ve seen. And it is the only way that I would ever zest a citrus fruit. It is perfect for that job because it cuts just deep enough to get the zest but not deep enough to cut into the white, pithy part of the fruit.
A microplane is effortless to use, the clean-up is easy, and most come with a plastic case. While there are several brands on the market, I prefer the original Microplane brand. I think it’s the sharpest and most durable. I’ve had mine for years.
3. Silpat ® Nonstick Silicone Baking Mat
I love, love, love them. And yes, I have several in all sizes. They are an absolute must for baking and I use them in so many other ways. They keep foods from sticking and make clean-up an absolute breeze. Most of the time, I just wipe them off and they are good to go. I also put mine in the dishwasher.
I’ve been using them for years. I think I first saw Martha Stewart using them on one of her early cooking shows and I just had to have one. They were developed in France for use in the patisseries. I find them at Food52–my favorite online cook shop. As I mentioned, they come in all sizes to fit any cooking or baking sheet. They are flexible and completely nonstick. They can even be used for rolling out pastry dough or pizza dough. They roll up nicely for compact storage.
I love these cooking tools so much that I have an entire canister full of them in my kitchen. They are far superior to a regular rubber or wooden spatula. For one thing, they can really stand up to the heat. They hold their own against the hottest soups and stews. In fact, they are heat resistant to 600 degrees. The silicone heads won’t chip or crack. The stainless steel handles are durable, heat and flame resistant, and more hygienic–and they are completely dishwasher safe.
I discovered them at Sur La Table and initially bought white ones. Through the years, I have switchen out and now I have all red! I use them every day and they are truly a “game-changer” for me.
5. Zwillings JA Henckels Santoku 5.5-inch Knife
This knife is my go-to–the only one I use, and I use it a lot. This knife is slightly smaller than a regular chef’s knife but for my small hands, it is the perfect size. The handle fits my hand perfectly and the knife has a good weight to it. And, of course, it does the job.
This knife is marketed as the most user-friendly knife on the market and I am a true believer. I first discovered these knives nearly 30 years ago when I was the manager at Lazarus Department Store (which was bought out by Macy’s.) I was in housewares (where else would I be?) and met with all the sales reps. Fortunately, I got to test all of the products, and when I first tried this knife, I was sold. I use the professional version, which is a bit more pricey than other knives, but I believe that spending money on the proper tool makes the job so much easier. This knife stays sharper longer and has a thin blade for more precision.
Santoku Bōchō is Japanese and means 3 virtues or 3 uses: slices, dices, chops. That’s perfect. And it’s the perfect knife for me.
I hope you enjoyed hearing about some of my favorite things in the kitchen. What about you? What are your go-to cooking tools? I’d love to hear from you.
Cheers!
MK
