Below is a list of kitchen equipment and tools that have become essential in my kitchen. If you’re just starting out, make a “wish list” on your favorite shopping site.
Pots, Dutch Ovens, Stock Pots:
Sizes vary starting at 1 quart up to 20 quart, depending on your cooking needs.
Assorted sizes, glass, metal, plastic — you just never know what you’ll get into.
Blender: BlendTec and Blendtec Twister Jar
For making smoothies and pureeing vegetables. The Twister Jar is great for processing nuts for cheeses and nut butters, chickpeas for hummus and frozen fruit for ice cream.
Food Processor: Cuisinart
For making bean spreads, hummus, vegetable pates, processing large quantities of vegetables.
Pressure Cooker: Magefesa
For quick cooking of dried beans and brown rice.
Electric pressure cooker, slow cooker, rice cooker, yogurt maker
For making juice to drink or use in recipes; nut butters.
Immersion Blender/Mini Chop: Braun
Use immersion blender to puree soups; use mini chop to process fresh herbs, garlic, nuts.
Hand Mixer: Proctor Silex
For blending/whipping ingredients
Stand Mixer: KitchenAid
For mixing large amounts of batter or bread dough.
Slow Cooker: KitchenAid (7 quart) and Hamilton Beach (4 quart)
For slow cooking stews and soups; as food warmer for buffets.
Electric Griddle: Presto Cool Touch
For pancakes, bean/veggie burgers, warming tortillas/wraps.
Coffee Grinder/Spice Mill
Use to grind fresh, whole spices such as cloves, cumin seeds, fennel seeds, coriander, etc.
Nutmeg Grater: Microplane
Use to grind fresh, whole nutmeg.
Use to make zest from lemons, limes and oranges.
Mango Splitter: Oxo
Use to cut around the pit of a mango.
Non-stick Skillet: T-Fal 14″
Use to saute vegetables and brown bean burgers.
For prepping small amounts of herbs, garlic and other aromatic.