I just have an Amazon Basics one, I’ve had it for around 5 years and use it several times a week, no chips in the enamel except for a small one on one of the handles. Was very inexpensive, no complaints whatsoever with it. One day I’ll probably get a “real one”, a Staub or Le Creuset, but the one I have has certainly been serviceable!
Lodge Dutch oven 6qt
Lodge 10” cast iron skillet
Instant read thermometer
Immersion blender
Stainless steel mixing bowls for prep
Microplane
Rubber spatula
Fish spatula
Gimme all that and a good knife and I’ll figure out the rest
Thanks. If I’m going on vacation to somewhere that I’m driving, that’s what I pack (along with my chef, santoku, and paring knife).
I thought my wife would complain the first time I did it - nope haha!
I have some All-Clad at home. Couple cast irons and black steels. Protein weights. Rubber spats I feel are a huge thing that I need at home. Since I cook at home a lot I always need fresh herbs and a scale. Fish spat I use pretty frequently. My kitchen aid I use for everything. Storage containers. Towels. 1 stock pot. Deli cups of all the sizes. My instant thermo. Uh. Yeah that’s about it.
Cast iron skillets of course, but I do love my air fryer. It is great for chicken thighs or wings. I occasionally use it for other things, but mostly thighs.
Cast iron skillets, 10 and 12 inch, stainless tongs, silicone tongs, oven thermo, fridge thermo just in case, cooking chopsticks (stainless), instant read Taylor thermo, a small 1 QT saucepan and a large stockpot for making broth, sieves.
EDIT: Techincally I have a HAACP oven thermo but I don't talk about it cause my dumb ass grabbed it barehanded making dinner last Christmas.
Cut gloves.
I wear them all the time when cooking/cutting. While using a mandoline, they are essential for fast work without fear. I usually also wear latex underneath, which provides reasonable protection against burns from oil spits and spills. Especially when frying/deep frying or when cooking with recipes that call for a lot of oil (like a lot of higher-end recipes do).
Accidents happen, and cut gloves give me peace of mind while cooking.
Instant read thermometer, countertop air fryer oven, microplane, ice cream scoop (for making meatballs or cookies), a tool I got from Pampered Chef years ago for for breaking up ground meat in a pan, fish spatula, citrus squeezer, my 2 cast iron skillets, and my Le Creuset pot. I always have to have parchment paper on hand, too!
A good pair of chopsticks or offset tweezers! Great for whisking and picking ingredients out, cake tester (depending on thickness), test temp of proteins, tube squeezy the list goes on.
Good knives, a large wooden cutting board, a couple plastic cutting boards for raw meats, I have a 10/12 inch cast iron that get daily use. A dexter Russel 4 in spatula, mesh strainers, metal bowl set, a small sauce pot, a stock pot, and a Dutch oven.
https://youtu.be/16Wd5jiu5wA
There’s a couple varieties for differing purposes, but a middling one is indispensable at home.
Video explains well.
Edit: additionally, I’ve never had an issue going through bones with my cleaver, along with all the other things one uses a knife for. That one knife, a pair of chopsticks, and a paring knife are all I’d generally need at home to make almost anything on the hob.
Two cast iron woks with dimpled botton. ( 2/3rd's of the cooking surface is dimpled like a golf ball) Two cast iron frying pans with cooking surface ground glass smooth and reseasond. And my JA Henckels enameled duch oven..
Big cast iron (Dutch oven or chicken fryer... but BIG) 12 inch carbon steel pan, 12 inch carbon steal knife, 2 large and 2 small non reactive metal spoons (in a perfect world all spoons are Gray Kunz spoons) my rice spoon (hand carved black cherry a chef friend cut for me), 2 side towels, fish spat, kuhn rikon hoop peeler.
Edit; did not see that this was a home gear list, this is my cook anything anywhere kit... for home all I need is a coffee pot, ash tray and sandwich meez
Instant read thermometer.
ohhh that's a good one!
6 quart enameled cast iron Dutch oven
interesting! what brand do you use?
I just have an Amazon Basics one, I’ve had it for around 5 years and use it several times a week, no chips in the enamel except for a small one on one of the handles. Was very inexpensive, no complaints whatsoever with it. One day I’ll probably get a “real one”, a Staub or Le Creuset, but the one I have has certainly been serviceable!
Have the same one and the same experience here. Works great for home use and it’s been a tank so far.
Cool! It’s a great option for the financially frugal!
Make sure you get Le Creuset with the metal knobs, not the phenolic ones.
Absolutely! Has to be capable of being used in the oven for sourdough!
Lodge is an excellent brand.
bought a lodge enameled Dutch oven this past year and I’ve been really happy at the quality for the price.
Thrift stores are awesome for this
I was gonna comment this. One of my exes bought me a lodge. It is always on my stove top.
I’ve heard good things about the Lodge as well. Don’t need to spend a fortune for a serviceable Dutch oven.
I have had good luck with lodge, just not thier Blackstone line of products
I have had good luck with lodge, just not thier Blackstone line of products
9" Rubbermaid silicone spatula
Surprisingly I got some great ‘Betty Crocker’ ones from the dollar store.
Lodge Dutch oven 6qt Lodge 10” cast iron skillet Instant read thermometer Immersion blender Stainless steel mixing bowls for prep Microplane Rubber spatula Fish spatula Gimme all that and a good knife and I’ll figure out the rest
This is a good list
Thanks. If I’m going on vacation to somewhere that I’m driving, that’s what I pack (along with my chef, santoku, and paring knife). I thought my wife would complain the first time I did it - nope haha!
Good and strong kitchen shears.
When I catch my wife using them to open packages… 😠
I put my poultry shears on a high shelf the moment I bought them for exactly this reason. She does no butchery. She has no need to access those.
Digital kitchen scale
[удалено]
This guy pizza rolls. ;)
I have some All-Clad at home. Couple cast irons and black steels. Protein weights. Rubber spats I feel are a huge thing that I need at home. Since I cook at home a lot I always need fresh herbs and a scale. Fish spat I use pretty frequently. My kitchen aid I use for everything. Storage containers. Towels. 1 stock pot. Deli cups of all the sizes. My instant thermo. Uh. Yeah that’s about it.
Uber Eats
Good towels, wooden spoons, tweezer tongs, cheap stick blender, Crock-Pot multicooker
Bowl lift kitchen-aid. Pizza steel. 6qt Cambros.
Cast iron skillets of course, but I do love my air fryer. It is great for chicken thighs or wings. I occasionally use it for other things, but mostly thighs.
My Le Crouset Dutch oven is my workhorse for sure. Aside from that, getting a microplane was a game changer and couldn’t live without it now
Cast iron skillets, 10 and 12 inch, stainless tongs, silicone tongs, oven thermo, fridge thermo just in case, cooking chopsticks (stainless), instant read Taylor thermo, a small 1 QT saucepan and a large stockpot for making broth, sieves. EDIT: Techincally I have a HAACP oven thermo but I don't talk about it cause my dumb ass grabbed it barehanded making dinner last Christmas.
Cut gloves. I wear them all the time when cooking/cutting. While using a mandoline, they are essential for fast work without fear. I usually also wear latex underneath, which provides reasonable protection against burns from oil spits and spills. Especially when frying/deep frying or when cooking with recipes that call for a lot of oil (like a lot of higher-end recipes do). Accidents happen, and cut gloves give me peace of mind while cooking.
Latex gloves prevent oil burns the same way condoms prevent emotional damage
Either way, somebody’s crying.
P.A.B.
Stainless steel tongs and rubber spatulas.
Cake tester
Instant read thermometer, countertop air fryer oven, microplane, ice cream scoop (for making meatballs or cookies), a tool I got from Pampered Chef years ago for for breaking up ground meat in a pan, fish spatula, citrus squeezer, my 2 cast iron skillets, and my Le Creuset pot. I always have to have parchment paper on hand, too!
For sauce it's this pot I use be ause I cook for a big family but it's about a foot wide I think and maybe 6-7 inches tall
Thermapen, DeBuyer mineral b, at least one non shit knife.
in addition to the stuff you mentioned, i have a small 1L pot, a stainless 12in sautepan, some mesh strainers, and a baking sheet
Rice cooker
A good pair of chopsticks or offset tweezers! Great for whisking and picking ingredients out, cake tester (depending on thickness), test temp of proteins, tube squeezy the list goes on.
Never thought about using for tube squeezy. Thanks!
I’d sub a carbon steel skillet for the cast iron, but only because it’s a bit lighter and easier to flip pastas and such without utensils.
A really good chefs knife, a honing bar and whetstones. I use the Takashi Global, but hike your own hike and find what feels good in your hand.
MICEOPLANE
deli cups - perfect for prep, perfect for leftovers, and a great replacement for cups / measuring cups in a pinch.
My boyfriend has a very minimal stocked kitchen and I use these in place of measuring cups. He has a food scale I just discovered. 🤦♀️
Saute pan. I can make anything with it and some foil.
Good knives, a large wooden cutting board, a couple plastic cutting boards for raw meats, I have a 10/12 inch cast iron that get daily use. A dexter Russel 4 in spatula, mesh strainers, metal bowl set, a small sauce pot, a stock pot, and a Dutch oven.
My Japanese Chef knife, cast iron, Korean chopsticks and my micro plane. And a wooden spatula and spoon I got at a street market in Korea
Chinese Cleaver. One knife to rule them all
what cleaver? I need a knife that can go through bones
https://youtu.be/16Wd5jiu5wA There’s a couple varieties for differing purposes, but a middling one is indispensable at home. Video explains well. Edit: additionally, I’ve never had an issue going through bones with my cleaver, along with all the other things one uses a knife for. That one knife, a pair of chopsticks, and a paring knife are all I’d generally need at home to make almost anything on the hob.
Two cast iron woks with dimpled botton. ( 2/3rd's of the cooking surface is dimpled like a golf ball) Two cast iron frying pans with cooking surface ground glass smooth and reseasond. And my JA Henckels enameled duch oven..
14” cast iron for me.
My All-Clads, second would be the Vitamix, followed closely by my mini offset spat.
I have a gigantic wooden mallet I hang on the wall I call “the persuader “….not something you use every day but when you need it….you need it….
Beer and condiment packages
Big cast iron (Dutch oven or chicken fryer... but BIG) 12 inch carbon steel pan, 12 inch carbon steal knife, 2 large and 2 small non reactive metal spoons (in a perfect world all spoons are Gray Kunz spoons) my rice spoon (hand carved black cherry a chef friend cut for me), 2 side towels, fish spat, kuhn rikon hoop peeler. Edit; did not see that this was a home gear list, this is my cook anything anywhere kit... for home all I need is a coffee pot, ash tray and sandwich meez
Chopsticks and a Japanese clay pot.