When I was younger, any cheap pan from the resale shop or budget-friendly block of generic knives was good enough for me when it came to home cooking. But as you start to take your food more seriously, you find it’s worth investing in something that will both last and make your time in the kitchen easier.
Dutch Oven
Recommended by Lianeace Acevedo, kitchen manager and chef, Smokehouse BBQ and Brews, Bird-in-Hand, Pa.This kitchen workhouse is a heavy, enameled cast-iron pot with a heavy lid, primarily used for stewing and braising.
“If my intention is to braise a piece of meat, this is what I will always reach for, as it’s extremely reliable,” Ms. Acevedo said. “I usually will start it on the stovetop to sear my meat, then add a liquid (stock, wine, or beer) and put the lid on it, and then throw it in the oven for a couple of hours.” The iron retains heat and maintains a consistent temperature in a similar way to a crockpot.
“I’ve never cooked anything in a Dutch oven that hasn’t completely fallen apart into mouthwatering pieces,” she said.
She recommends the Le Creuset brand: “It’s not cheap, but it’s worth it. Dutch ovens do come in many sizes, so think about what you will be cooking in it before committing.”
Immersion Blender
Recommended by Ms. AcevedoRather than putting your ingredients into a standard blender with a pitcher, you can insert this blender into other containers—a mixing bowl, a soup pot, or a wide drinking glass.
“I use it for baby food, mayonnaise, tomato sauce, vegetables—any kind of puree,” Ms. Acevedo said. “I like this better than a regular blender because storage is really convenient—it fits in a drawer!” Plus, clean-up is a snap: “Most of the ones I’ve used come apart, so the stick blender part is easy to wash.”
Ms. Acevedo prefers the five-speed Vitamix for its reliability and durability. While it only comes in one model, there are a few optional attachments for whisking and chopping.
The Chef’s Press
Recommended by Daniel Serfer, owner and executive chef, Mignonette, Miami, Fla.Sometimes you need your food to have perfectly even contact with the cooking surface. In the past, Mr. Serfer used whatever he could find to weigh the food down in a pan—a plate, a bowl—anything with some heft and a flat bottom. Then, he found the Chef’s Press.
“One item I use at home and absolutely adore is a Chef’s Press,” Mr. Serfer said. “It’s perfect for getting a perfect sear on a piece of protein, or that buttery crispy crust in a grilled cheese for my kids.”
Chef Bruce Hill designed this slatted steel plate with a simple finger handle. The presses start at 8 ounces and can be stacked for more weight or staggered to cover more surface area. Slats on the surface allow steam to escape (something a cast-iron bacon press won’t do), so the food isn’t cooked by steaming.
“I give them out as gifts to many friends, especially for housewarming presents,” Mr. Serfer said.
The rectangular presses come in 8, 13, and 18 ounces, while a 7.5-inch diameter circular press weighs 17 ounces. For most home chefs, the 13-ounce is a good place to start for burgers and grilled sandwiches. Buying a set of three offers adaptability for size and weight.
Live-Fire Grill Pan or Basket
Recommended by Tyler Fenton, chef and restaurateur, BATA, Tucson, Ariz.Mr. Fenton’s award-winning restaurant BATA is renowned for its open-fire cooking style, which adds smoky flavor to its vegetable-forward dishes, but he also brings his work home: “If I’m hosting a dinner party, I always have a fire going for ambiance and warmth. It’s a real showstopper and conversation starter when you throw a piece of equipment and food in the fire!”
These pans or hand grills are designed to work over a live fire, but also can be used over a gas stove burner to char smaller items such as diced veggies, herbs, and garnishes.
Mr. Fenton prefers a Demant Hand Grill for proteins, but switches to the Demant Grill Basket for vegetables and fruits. He also recommends Made In’s grill frying pan as a great multipurpose tool.
“You can grill smaller items like button mushrooms and cubed or diced carrots, and even char your favorite garnishes like basil or cilantro to add interesting texture, umami flavors, and a striking visual char to your dish,” he said. He also grills sauce ingredients to add complexity (think grilled parsley salsa verde) and seasonal fruit, such as watermelon and peaches, to use “in salsas, desserts, and even drinks—grilled lemonade, anyone?”
Splatter Guard
Recommended by Dan Jacobs, chef and owner, EsterEv, Milwaukee, Wis.Mr. Jacobs is a six-time James Beard Best Chef Midwest semi-finalist and a contestant on this year’s season of Top Chef, but when it comes to cooking at home, his recommendation is as down-to-earth as can be. A splatter guard might not sound glamorous, but neither is spending a lot of time cleaning up oil and food stains that got baked into your cooking surfaces and countertops.
“Frying can get pretty messy, so a splash guard is a must,” Mr. Jacobs said. A round metal screen with a handle is common but often clumsy, so he recommends silicone. “This is an affordable option for home cooks, and the silicone makes it dishwasher-safe and easy to clean.”
The guard sits on the pan like a flexible lid, so it’s adaptable to various pans and doesn’t have that long handle that gets in the way on a busy stovetop. The Kuhn Rikon guard, Mr. Jacob’s recommendation, folds in the middle so you can lift one side a bit and check on your food without unleashing the splatter.
Cake Tester
Recommended by Kylian Goussot, executive chef, Lafayette Steakhouse, Miami, Fla.It’s a simple tool with a plastic handle and a very thin metal rod, ideal for inserting in cakes to test if the baking is finished. But Mr. Goussot uses it for meat.
“I use this probe every day at Lafayette, on every single piece of steak, to guarantee perfect cooking,” he said. Even at his previous jobs in multiple Michelin-starred restaurants and palaces, this kitchen tool was a staple for steak. He inserts the cake tester into the meat, removes it, and then touches the metal rod to the back of his hand to gauge the internal temperature for exact doneness.
“For me, it is simply the best tool and has made my life in the kitchen much easier,” he said.
He uses the Ateco brand, easily found on Amazon.
“I like this particular product because it is very accessible and very affordable.”
The first tool every home cook should have is a sharp, high-quality knife. (Dull knives are dangerous, as they force you to press down harder to cut things, and that’s when accidents happen!) Mr. de Souza believes you should go big on this kitchen basic.
The Peruvian-born chef was introduced to Japanese knife maker Korin’s Nenox model during his time in New York.
“Honestly, I don’t think I’ve ever used a better knife in my life,” he said, touting its durability and reliability. “You can climb a mountain with it, and it will keep its sharpness through the years.”
Daily use requires quality, and he believes you should invest in the best knife early on.
“This product is for the home cook who is ready to kick their culinary skills up a notch and invest in a timeless, high-quality knife that will last a lifetime,” he said. “It’s also a great gift to show appreciation for the cook in your household.”
