14 Kitchen Tools All Beginner Home Cooks Need

To be a great home cook, you have to have great tools. But there are people like Goop Paltrow out here trying to tell you that great tools = $3,000 blenders. And friends, I’m here to say that Goopeth Gooptrow is wrongo about this and about most things. First of all, who needs a fancypants multi-part blender when you have a mortar and pestle and hand blender to do the trick?

I love to cook, but I’m also a freelance writer, so I don’t exactly have wads of cash to throw around Sur La Table. But I’ve found that some of the kitchen tools and gadgets I use the most are fairly simple. The gift guide below is for a home cook who’s just starting out. I skipped over some of the more obvious things (like measuring cups and spoons and spatulas and such), but these are some of the kitchen items I use most often but didn’t necessarily think to buy right away when I first started cooking for myself in a serious way post-college.

Mortar And Pestle 


This is the most important kitchen gadget. Look, the mortar and pestle has been around for thousands of years for a reason. It’s useful af. Not sure what to do with it? Lucky for you, there’s a guide for that.



Is it just me or are aprons sort of fading into obscurity? I’ll be the first to admit that I don’t wear an apron every time I cook, but the days I remember to wear it are the only days when I don’t have to change my clothes before dinner. I’m a messy cook, especially since I work with a lot of spices. And my laundry basket is definitely better off when I don an apron. I have a cute, frilly one that sort of looks like a dress (the kind you can find on Etsy), but a standard one with pockets is all you really need.

Steamer Basket 


Some basic pots and pans sets come with a metal steamer basket, but I find that those tend to leave scratches on pots. Steamer baskets are obviously useful for cooking vegetables, but you can also cook shrimp, fish, dumplings, pasta, and other foods in them.

Stock Pot 


For home cooks who love to make soup, a simple way to take a homemade soup to the next level is to make your own stocks. I make vegetable stock every few weeks to use in soups, pastas, and to cook rice in. It takes time, but it’s easy and delicious. I’ve made chicken stock for chicken noodle soup before, too, and it was a lot better than the boxed stuff. But since stock is usually made in large quantities, you should have a large stock pot on hand.

Mason Jars 


Where does all that stock go after I make it? Straight into mason jars and then into the freezer. When I first moved to Brooklyn, my mom gave me a set of regular sized and large mason jars, and at first I mocked myself for my very Brooklyn collection of mason jars from which to drink my iced coffee. But I actually use these suckers all the time to store leftovers, salads, and sauces. And I keep promising myself I’ll get into canning one day.

Pyrex Set 


If you’re cooking a lot, you’re probably storing a lot. Like most millennial home cooks, my go-to storage containers are the tupperware my Chinese and Indian food gets delivered in. But it’s nice to have at least a few Pyrex containers on hand, especially since they can be used for cooking in the oven, too.

Knife Set + Teak Cutting Board 


Some people insist you have to drop a lot of money on a good set of knives. And I don’t think that’s necessarily true, though having at least one really good knife will usually make your life a lot easier in the kitchen. The most important thing though is having a variety of knives, and this starter set definitely falls in that sweet spot of being affordable but of good enough quality to get the job done. And you need a good cutting board to go with. I like teak and bamboo cutting boards, because they can double as cheese plates.



A good knife set is great, but mandolines take slicing and dicing to a whole other level.

Hand Blender 


I use my hand blender for soups, mashed potatoes, purées, hummus, tapenade, smoothies, and a bunch of other things that people tend to use more expensive and heavy-duty equipment like a food processor for. Combined with the mortar and pestle, which can be used for grinding/mixing spices, you can easily get by without the heavy-duty stuff.

Cast-Iron Skillet 


Cast-iron skillets require a little more care than your other pots and pans, but when it comes to frying an egg, making stir-fry, searing meats, frying vegetables, etc., there’s nothing better than a sturdy cast iron.

Cooking Twine 


Ok, so I don’t use cooking twine every day, but I’m always glad to have it on hand for when I do need it. Aside from using it when roasting meats (I firmly believe all home cooks who eat meat should practice + perfect their own signature recipe for roasting a chicken), I also use it for random things like drying herbs and peppers, making table centerpieces, and hanging things around the kitchen. Not a super exciting gift, but tbh it’s as useful and multifunctional as duct tape.

Herb Scissors 


This is another tool I didn’t know I needed until I had them. If you work with a lot of herbs — especially if you grow your own — these are much better than regular scissors.

Pasta Maker 


Not every home cook gets super into making their own pasta, but it’s fun to give a try. Beginners can start out with a basic, inexpensive machine before upgrading to the ones with more bells and whistles.

Spice Kit/Rack 


Spices are on the expensive side of kitchen necessities, but they’re so much cheaper if you buy a kit (most include the essentials and come with refill options). This one is great because it also comes with a bamboo rack.

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Kayla Kumari Upadhyaya

Kayla Kumari Upadhyaya is the managing editor of Autostraddle and a lesbian writer of essays, short stories, and pop culture criticism living in Orlando. She is the assistant managing editor of TriQuarterly, and her short stories appear or are forthcoming in McSweeney's Quarterly Concern, Joyland, Catapult, The Offing, and more. Some of her pop culture writing can be found at The A.V. Club, Vulture, The Cut, and others. You can follow her on Twitter or Instagram and learn more about her work on her website.

Kayla has written 842 articles for us.


  1. Microplanes! Rachael Ray introduced me to the microplane on 30 Minute Meals, and once I got them, my cooking went to a higher level. I bought a set of 3 a few years ago, and they still hold up, giving me perfect freshly grated parmigiano reggiano. OMNOMNOM

  2. I recommend everybody get a knife steel. Keeps your knives from getting dull AND feels very badass to use.

    AND an instant read thermometer, because there is no more reliable way to get perfectly cooked meat.

    • I once honed a knife with a steel in front of this girl I was trying to date (I failed spectacularly but my wife is like >>>>>> her) and she said it was the GAYEST thing she had ever seen me do.

  3. immersion blender! this has revolutionized soup and I make things like pear butter now!

    it’s very exciting.

  4. Careful with the mandolins! First thing I did with mine was grate the tip of my finger off…TBH I’ve kind of held a grudge and it hasn’t come back out of the drawer yet! :-)

    • It’s okay. I still have a beef with kitchen shears after cutting my index finger on my anniversary. I spent the night in the ER getting stitched up and cleaning up a lot of blood at home. According to my wife, the following evening I slept walked and threw away the shears. We never replaced them either. Damn thing is out to get me.

    • My fiancee did that too! She still has a scar from cutting off her finger tip! She is always on me to make sure i’m using the guard.

    • Have you thought of buying yourself a steel mesh glove, like the butchers use? They can be bought online at catering suppliers. They’re like chain mail and come in various lengths.

      Very dapper and exciting to use. Can also lead to fun and games.

  5. Immersion blender yes! Cast iron skillet! Glass jars! Yes to alla that.

    Also, I make the argument that one good chef’s knife and a bread knife is enough (I have that plus a paring knife and a cleaver, but the chef’s knife and bread knife covers 90% of my needs.)

    • Oh also– whetstone to hone your blade doubles the butch points of a honing steel. Not as showy, though, maybe.

    • I agree about the knives. Besides steak knives, the only knives you need are a good chef’s knife and a bread knife.

  6. Protip, if you have a co-op or natural food store in your area, they probably have a bulk spice section. Great for buying one tablespoon of that random spice you need for your recipe but wouldn’t need a whole jar of.
    I got a mandolin from my aunt at Thanksgiving and it has revolutionized my slicing game.

    Also I want that steamer basket and herb scissors, because they are just super cute.

  7. I need a mandolin. No more slicing carrots into ribbons by hand! Why does the mortar seem to have nacho cheese in it though?

  8. Sometime you guys just know what I need. But also can we included someone to teach my how to use all of these things?

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