“My kitchen has too much storage space,” said no one, ever. Personally, I’d love some additional cabinets, more countertop real estate and a walk-in pantry. Having been a professional baker, I know firsthand that this isn’t just a home cook’s plight; commercial kitchens often lack sufficient storage as well. That means chefs have to get creative when it comes to maximizing space, and one way to do that? Relying on multitasking equipment.
Sure, I can appreciate a solid single-use gadget when it saves a lot of time and effort (cherry pitters come to mind). But more often than not, I find that items designed for one niche purpose are gimmicky and not worth the space they take up (banana slicers, anyone?). The next time you think about purchasing a one-and-done kitchen tool, consider these chef-approved workhorses first.
🔪 Practical preppers
One of my biggest kitchen pet peeves is having drawers that are so jam-packed you can’t close them properly. Those little odds and ends really add up, so streamlining smaller essentials makes a big difference.
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When I’m prepping food, I want to use as little equipment as possible, which means reaching for versatile tools. This cuts down on the amount of counter space I need and the level of cleanup I’ll have to do post-dinner. Sure, necessities like cutting boards and chef’s knives might fall under the single-use umbrella, but I don’t really count those, as many of us rely on them daily.
As far as meal-prep powerhouses are concerned, my ride-or-die is a humble bench scraper. It’s essentially a knife, counter cleaner and frosting smoother (yes, really) in one:
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I know, I know, this unassuming tool doesn’t look like much — how many uses could it really have? Oh, let me count the ways.
While this bench scraper — also known as a “bench knife” — certainly comes in handy when lifting and portioning out dough, it’s so much more than a baker’s tool. For starters, it’s my go-to for quickly removing residue, flour and food scraps from my counter, making cleanup less taxing, and the blade is dull enough that it won’t leave scratch marks. That said, it’s sharp enough to cut through many types of vegetables, and when you’re finished chopping, you can slide the scraper under the pieces to easily transport them to your pan. I also prefer it to a knife for slicing uniform cubes of cheese and butter, thanks to its straight edge.
Want your cakes to look like they were made by a professional? I’ve even used my bench scraper to smooth the frosting after applying it for a clean finish. The more you know!
Accursio Lota, chef/owner of Dora Ristorante in La Jolla, CA, counts vegetable peelers among his multitasking must-haves. “It can be used for vegetables, fruit, salads, vegetable shavings and Parmigiano shavings,” he says. Our preferred type here at Yahoo? Y-peelers:
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“As a graduate of the French Culinary Institute, I’ve tried all types of peelers,” says one of our kitchen gear testers. “A Y-peeler works much better for me than a straight swivel peeler and is far more comfortable and intuitive in hand. … I’ve even been known to gift one when I’m visiting a friend for the weekend — yes, I’m that person who imposes her kitchen gear on others.”
The large space below the blades makes it easier to monitor your peeling progress, and because it’s used in an up-and-down motion rather than side-to-side, many feel that it puts less strain on wrists and hands.
Step into any professional kitchen, and you’re likely to find a Microplane (or six). Peter Ki Suk Tondreau, chef and co-owner/operator of LenLen in New York City, appreciates that it’s equally adept at grating “cheese, citrus and garlic,” and Matt Sramek, regional executive chef of Southern California’s Urban Kitchen Group, calls it “invaluable.” “I use it for things like finely grating Parmesan for pasta, zesting fresh lemon onto vegetables and grating fresh garlic without having to chop it with a knife,” he explains.
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Sure, you could grate cheese using a standard box grater, but having one of these on hand allows you to shave parm right over your food. And it’s not just a cheese grater; when I was baking professionally, I’d sometimes have to zest dozens of lemons a day, and this rasp was a game-changer when it came to getting the job done quickly, effectively and safely. (I can’t tell you how many times I’ve nicked myself trying to zest citrus using a box grater, but since this is handheld, it offers much more control.)
I might not be zesting quite as much these days, but I’m still grateful for this gadget every time I’m faced with the task. It earns its keep by grating cheese, chocolate, ginger, garlic and even spices like nutmeg. The brand also recommends using it to shave corks down to fit back into wine bottles or scraping away burnt spots on toast. Who knew?
Related: 3 chef-approved kitchen tools loved by pros and perfect for home cooks
🔪 Ever-useful utensils
Once you’re ready to cook, simplicity is key; you’ll feel less overwhelmed if you only have a handful of gizmos to contend with. Owning fewer tools that give you lots of bang for your buck is better than having a countertop crock that’s crowded with every type of spoon and spatula on the market — you simply don’t need all of them.
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On the spatula front, Tondreau opts for a fish spatula, which will come in clutch even if you’re not a fan of seafood:
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These turners are ideal for flipping “eggs, veggies, meat and fish,” notes Tondreau. Because their stainless steel blades are so thin, they can get under more delicate foods; I also love using them to flip pancakes or eggs without tearing up their edges or to move freshly baked cookies to a cooling rack. The blades are slightly bent, which makes it easier for them to get underneath whatever you’re flipping, turning or transferring.
As an Italian-American, a reverence for wooden spoons is probably in my DNA — but it must be a recessive gene, since I haven’t used one in years. Yes, they rank highly in the nostalgia department, but after working in professional kitchens, I’ve concluded that other stirring tools are far more effective, like this one:
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Calling it a spatula would be doing it a disservice, so I’m glad the folks at GIR gave this multitasker a more suitable title. True to its name, it’s a silicone spoon and spatula in one, and I love it because it’s thin and flexible enough to get into the corners of bowls, but also has a spoon-like shape for scooping. I reach for it when I’m folding cake batter, mixing cookie dough or stirring soups and sauces.
It’s the sturdiest stirrer (say that five times fast) I’ve ever used — far more durable than the flimsy plastic spatulas I’ve tried. Plus, you’re essentially getting two tools in one. (Giada De Laurentiis also swears by this brand.)
🔪 Adept accessories
Silicone sheet tray liners might seem like one-trick ponies, but I promise they’re useful beyond sticky-food prevention — especially if you enjoy baking. (Pie and holiday cookie seasons will be here before we know it…)
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I try to minimize waste in the kitchen as much as possible, which is why reusable silicone baking mats come in clutch. Not only do they help keep my parchment paper costs to a minimum, but they also protect my baking sheets from caked-on gunk — and if there’s one thing I dread scrubbing, it’s a grimy baking sheet.
The nonstick material is a breeze to clean, and I still get a nice golden brown on the bottoms of my cookies when I use it. Plus, I don’t have to pry the cookies off once they’re out of the oven — they can easily be lifted with a spatula. As for dough that needs to be rolled out, you can do it on one of these rather than your counter to make cleanup a whole lot easier (not to mention, it’ll make transferring your pie crust to its baking vessel a breeze).
🔪 Protean pans
Cookware often requires the most room in your kitchen, so you’ll want to invest wisely. That doesn’t always mean splurging on fancy pots and pans; for instance, a stovetop-to-oven cast-iron skillet can be yours for under $30, and I’d argue it can replace nonstick and stainless steel pans if you only have space for one type.
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My Lodge skillet is still going strong after over a decade, but these things can last a century. The pan — which is also one of Ina Garten’s go-tos — is so sturdy that it can be used on any stove and even over a fire. Because iron is excellent at retaining and distributing heat, nothing will give you a better sear on your steak or crispy exterior on your potatoes. I often go the sweet route, from the literal best chocolate chip pancakes I’ve ever made to cinnamon rolls and cornbread.
A lot of people are intimidated by cast-iron skillet maintenance, but seasoning is simple. All you need to do is scrub the pan with mild dish soap and warm water, then apply a thin coat of vegetable oil on the inside and outside of the pan. Place it on the top rack of a 450-500°F oven, upside down, with a baking sheet on the bottom rack to collect any oil drippings. Keep it in for an hour, let it cool and you’re good to go — even cooking eggs will be a breeze!
Psst: Here’s how to clean cast iron.
Arguably the most versatile pieces of equipment I own, baking sheets are just as handy for roasting meats and vegetables as they are for baking sweet treats. Alex Carballo, chef and partner of Grand Restaurant Group in Southern California, is also a fan: “Sheet pans are thin, lightweight and versatile enough for prepping, holding and baking,” he says. And if you prefer hands-off cooking, they’re a smart investment. “Sheet trays will bake anything, which will free you up to work on something else or relax and wait for dinner,” shares Tondreau.
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When it comes to sweet applications, a sheet pan’s most obvious use is probably baking cookies, but I’ve also used mine to make cakes (you can cut out layers or make a large sheet cake), homemade Pop-Tarts and galettes. Pro tip: If I’m baking something runny in a pie or cake pan, I always stick one of these babies underneath to catch any drippings — easier to clean the tray than the bottom of my oven!
Nordic Ware is a trustworthy brand that has never let me down; my pans are old enough to be museum relics at this point, and they still perform just as well as the day I got ’em. (Psst: I tested nine popular brands in search of the best baking sheets, and this one came out on top.)
🔪 Adaptable appliances
Before you shell out for larger gear, it’s important to consider just how often you’ll be using it. Sure, a bulky slushie maker might churn out delicious frozen drinks, but if you only take it out once a year, is it really worth it?
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You won’t have to wonder about that with an immersion blender — three of the chefs I spoke to sang its praises. “The immersion blender can function as both a standard blender and a hand mixer, all while only requiring one hand, which makes it especially useful,” says Carballo. Sramek notes that he uses it for “blending soups and sauces, emulsifying vinaigrettes or aiolis and even aerating eggs for omelettes.”
Lota takes things a step further, opting for a handheld blender “with attachments for blending, whipping and chopping.” He adds, “With all the attachments, you can use it for almost every meal.” That’s what I’m talkin’ about!
Lisa Schweitzer/Yahoo
This reasonably priced model made it to our list of the best immersion blenders, and our tester called it “the little engine that could.” She adds, “If I told you you could puree soup, make smoothies, dressings and whipped cream, and chop onions and garlic with one appliance for less than 50 bucks, wouldn’t you go for it?”
“I had no issue using it on the stove to make soup or in a Pyrex measuring cup to emulsify vinaigrette. I think it’s a smart buy for home cooks who want an immersion blender but don’t plan to use it daily. It’s especially appealing to anyone looking for some of the capabilities of a food processor and stand mixer without the investment.” (Yes, it comes with whisk and vegetable chopper attachments, making it an even better value.)
The reviews quoted above reflect the most recent versions at the time of publication.