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The Tools
Appears in
By Nick Curtola, Gabe Ulla, James Murphy and Justin Chearno
Published 2024
As cooks working in professional kitchens, we have a lot of tools at our disposal. At home, my setup is simpler. Here’s my best shot at a list of most used things, from basics to some more complex and pricier “next level” tools that, if you invest in them, will last you years.
- A sturdy silicone spatula. I recommend GIR: Get It Right brand. Theirs never break or crack.
- A 6-inch (15 cm) spider. A spider is a skimming basket attached to a wooden or metal handle. They’re cheap and incredibly useful, but home cooks rarely have them. Thank me later.
- A solid pair of metal tongs. Sizing tongs can get a bit Goldilocks—too long, and they’re tough to control; too short, and you burn yourself trying to grab hot food. Get something sturdy and about 8 inches (20 cm) long, or whatever length feels just right for your arm. I like the ones with the locking mechanisms, so they’re not always splayed open in your drawer. Avoid silicone-tipped tongs; they’re often too slippery for gripping food.
- A fish spatula. A slotted fish spatula with a wooden handle serves a somewhat specific purpose, sure, but you’ll reach for it more often than you’d think.
- A good balloon whisk. I like an ergonomic handle with stiff metal tines. Again, avoid the silicone-tipped models—just go classic. Ten to twelve inches (25 to 30 cm) long should be fine. The short ones look cute, but they don’t really do the job, unless they’re for a toddler to “help” with.
- A small fine-mesh strainer with a lip. I use one of these almost daily for straining small amounts of pasta and vegetables. The little lip makes it easy to rest it on a bowl or pot.
- A nice pair of kitchen scissors. I prefer Joyce Chen brand. They are razor sharp and come in a load of different colors, if you like that sort of thing.
- Plastic and metal bench scrapers. Get one of each. They’re ideal for scooping up items and transferring them from cutting boards to bowls. They’re also effective for cutting pasta shapes like gnocchi, or even cleaning a counter or workstation: Scrub the surface with a wet, soapy sponge, then use the bench scraper to pull the water toward the edge of the counter and into a trash receptacle.