For me, it would probably have to be my Bialetti moka pot and Dualit toaster. I make a pot of coffee and toast almost every morning. I also hope to replace my old pans with a cast iron one soon, and I look forward to using that a lot.
Anyone here that hasn’t said silicone spatula better get online shopping right freaking now. SILICONE SPATULA SUPREMACY 🙏🙏🙏🙏
Good call! Most grocery stores carry them too, that’s where I got mine. I picked up two, one with a scoopy end and another with a regular spatula end. They’re so nice!
Wasn’t my first thought but I’m with you on that! I’m personally a huge fan of dioro
Probably just my chef knife. But that’s an obvious and boring answer.
My choice would be my hand blender. I use it for making any dips, many sauces (it is made out of metal) and it also got a blender attachment for shredding vegetables. One of the best investments I made for my kitchen.
Yeah, I love my chef’s knife too. I recently received a hand blender secondhand but I am yet to use it!
I second the hand blender. It’s just so versatile. I’ll add soups and mayo to your list too.
Chef’s knife is definitely not boring and may not be as obvious as you think. I come from a family that has only ever used cheap paring knives for everything that have never even been in the same room as a sharpener. Meanwhile, I haven’t made a single dish without my Henckels since I bought it 5 years ago. My GIR silicone turner is a close second
Appliance: Electric kettle. (they are uncommon in the US) It’s well worth the counter space and easier to get boiling water than a pot on the stove, or to pre-heat water I add to a pan.
Non-appliance: Cheapo but sharp chef’s knife, spatula, and kitchen tongs (great for grabbing hot lids too!).
As a Briton, the lack of electric kettles in US kitchens astonishes me - I can’t imagine getting by without one. But I remember hearing somewhere that it was related to the lower mains voltage in the US, meaning that they take longer to boil in the US?
US electrical is weird.
We have 240v mains in basically every house (a very small percentage have 480v, which is normally reserved only for industrial buildings).
However, that 240v gets split at our local transformers into two 120v phases, separated by 180° phase. This allows either 120 or 240v (120+120) in our homes.
So yeah, most plugs including those in our kitchens are 120v.
However! A 120v electric kettle still blows out any other heating method, especially gas, gas is soooo slow. Some high-power induction stoves can keep up, because they can dump boatloads of power into a kettle and are really efficient, and honestly even small induction hobs like mine aren’t much slower (5 mins instead of 3). But an electric kettle is like $25 and uses less power. They’re so useful!
Only slightly longer than a 240v kettle, but still much faster than a kettle over a gas range.
Real reason is that most people in the US don’t drink tea and don’t have a need for quick hot water on demand.
I don’t think they’re that uncommon in the US. They’re not ubiquitous like they are in Europe but I feel like the majority of people have them. As mentioned, it’s probably more to do with whether you drink tea than anything else, and not as many people drink tea all the time here. Come to think of it, I’ve never seen anyone boil water for tea on the stove in the last decade. They either use a kettle or they don’t drink tea at all.
I didn’t realize this was a thing many American homes lack or are perceived by other countries to lack? I’m in the US and have one, my teenage stepson loves it for getting water up to temp faster for his cooking. I don’t use it that often but I think it’s worth having anyway.
I’ve heard that too…of course, I can’t compare to 240V but it takes me probably 2-3 minutes to boil about 2 cups of water and probably 5-6 for a full kettle at a rolling boil (rough estimate from memory). It’s not much faster than the stove but theres no wasted heat, and no hot pan sitting on a burner after I’m done. Another theory I’ve heard is that in the US people opt for a drip coffee maker instead of a kettle (for their one spot on the counter? Why not both?), since we don’t drink tea that often.
We drink coffee, but prefer an electric kettle for water and then use the pour over method for individual cups or french presses if we need more than a cup at a time in a hurry. Less waste this way and allows for tea and coffee when hubs and I want it.
I would probably hand over my beloved grind and brew amazing coffeemaker that also had a timer (it’s also my alarm) well before the electric kettle. Not only for tea, pour overs, kombucha, head start on quinoa, pasta, etc, blanching, and so on.
I got a really simple one, but it’s been incredibly helpful. Get the biggest damn bowl you can find, like unreasonably large, that is your new mixing bowl. I always find myself half way through a recipe with no bowl space left, therefore more dishes. My bowl looks like it could be an outside dogs water bowl it’s so big. Now with big bowl, I grab it every time and never have to switch, the only downside is finding somewhere to hide it.
Yes, I love me a big ol’ bowl! For the same reasons you mentioned.
It’s also helpful for when you’re sick and pukey and don’t want to be stuck by the toilet or just don’t want to stick your head in the toilet at all, lol.
Oh yes! I love my giant bowls for washing voluminous leafy greens and fermenting fruit vinegars.
My 10" cast iron Lodge skillet. It’s great! And don’t believe all the people who claim that you have to devote most of your life to taking care of your cast iron. They’re cast iron for God’s sake! Pioneers took them all the way across America in their Conestoga wagons. Just don’t leave them wet or stick them in a dishwashing machine, and you’re fine!
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I can’t imagine how a smaller person could cook with one of those things. It’s all I can do to lift it to dump out whatever I’ve been cooking.
I saw a much bigger Lodge skillet in a department store; maybe it was 15 in, maybe more. Anyway, I couldn’t even shift it with one hand. It took two hands just to move it, and it wasn’t easy!
Cast iron is great! They last forever, get more non-stick with each use, and can pretty much never get damaged no matter what you put in it.
I really wonder about the people who are constantly stripping and re-seasoning their pans. It seems almost abusive.
Yes! I use mine almost daily. Love that I can go straight from the stove top to the oven without using another dish
I’ve been using a Lido 2 hand grinder for coffee every morning for almost 12 years now. More recently (~7 years) I’ve settled on using a Chemex to actually make my coffee. I’ll likely keep using this setup for the rest of my life.
I also have a cast iron and I struggle with seasoning because all the burners I’ve ever used are just a bit too small for it (common electric ones). Soon I’ll buy a torch (like for making Crème Brûlée) and maybe some sunflower oil to experiment on getting a reaallly nice coating on it. Sunflower oil has I higher burn temperature, so I’m thinking it will improve the longevity of the coating, but we’ll see.
My carbon steel pans are used almost every day. I’ve got a 32 cm wok for stir frying, deep frying and blanching big portions. And i got a 28 cm debuyer mineral b for searing meat and fish.
An unexpected one for me was my air fryer. I thought it would be very situational and gimmicky, but I use it all the time. It’s basically a small second oven that cooks food faster, uses less energy, and doesn’t take forever to preheat
And things come out more crispy due to the increased air circulation. I wouldn’t have guessed i would use it so often too.
A ramekin full of salt on the counter.
After years of thinking about getting one, I got a cheap ($12) japanese rice washer. It’s amazing! I make a lot more rice than I used to and the washer is so simple and just works so well. It also doubles as a regular colander whenever needed.
Me too! I’ve also used it as a colander, and I used it to catch a small lizard that found its way into my house a couple weeks ago.
If only it didn’t come with a sticker on the bottom that resists removal…
I’ve got Zojirushi instant hot-water maker and their bread machine that both get a lot of use. And I recently picked up some random brand one-top induction cooktop that has taken most of the action away from our older electric stove. But the one thing you would have to pry from my cold dead hands would be the rack of cast iron cookware. At least one or two of the pans there get used every day.
My rice cooker! It takes the guesswork out of making brown / mixed grain rice and the cleanup is 123!
I love my Zojirushi Neuro Fuzzy Rice Cooker ❤️
My electric kettle is almost always on. One with stay warm function and temperature control is great to accommodate the different temps I may want for various teas or coffee. It’s also useful for speeding up cooking when I need to get a pot of water boiling.
I can’t necessarily recommend a specific one though, my old gooseneck spout kettle was great for pouring but the screws holding the handle in place rusted out and the plastic clips broke. My current one is insolated to help stay warm longer which is nice but the plastic lid has begun deteriorating. The only advice I could really offer is find something with as little plastic as possible in it’s construction, especially where it may touch water or steam.
Probably just my chef knife. But that’s an obvious and boring answer.
My choice would be my hand blender. I use it for making any dips, many sauces (it is made out of metal) and it also got a blender attachment for shredding vegetables. One of the best investments I made for my kitchen.
I’d say aside from my chef knife and various coffee related implements, the MVP in my kitchen is undoubtedly my enamel cast-iron Dutch oven.
In order: Drip coffee pot so old the label is gone and I have no clue what brand it is but the little champ keeps going, the flexible cutting board my brother in law got us, and the kitchen knife with a bent tip that somehow cuts better than all the other knives even when the other knives are freshly sharpened and it isn’t.
