Ten Things That Will Improve Your Cooking

As a home chef, I’ll maintain that it’s way more about skills and effort than it is about spending money. But, as you develop your skills, you will begin to outgrow the gear you have and might find yourself looking for some new stuff to upgrade in the kitchen.

Here, I’ll offer ten things that have helped me improve my culinary results, and why I’ve made the leap on each of them to get better meals consistently.

Santouko Knife

This style of chef’s knife, popular in Japan, is making its way to the US. It has a less pointed tip than the standard ones and a wider blade that has cutouts in it. All of those features combine to make this an excellent chopping and slicing knife, which are things you’ll be doing a lot of as you learn how to cook well.

Specifically, I recommend getting a knife that has a full tang, which is when the steel runs the entire length of the handle: this not only makes it a lot more durable but also helps the balance of the knife substantially, meaning you’ll get a lot less tired as you use it. Finally, keep it razor-sharp, and you’ll have a new favorite knife.

Quality Tongs

The dollar store tongs that you have are awful, and they get in your way more than they help. Years ago, I got a grilling set that came with nice tongs, and I’m mad at myself for not spending the money earlier.

Good tongs will, in my opinion, have a silicone grip to keep your hands where you want them, and the heat off of your hands. Additionally, a strong spring will keep them working well for years. The result is much better control over foods when you’re transferring them, and will keep you from dropping a roast on the floor.

Giant Cutting Boards

If you have to do a lot of prep, or prep on big cuts of meat, you’re likely finding yourself running out of space, which means more mess on your counters, and a frustrating cooking experience.

Instead, head to your local restaurant supply store. They’ll have massive, likely cheap plastic cutting boards that are meant to stand up to professional abuse. Get two of the biggest ones that will reasonably fit on your counter. I do recommend shying away from wooden cutting boards, as they can soak up pathogens. Instead, go with plastics you can just toss in the dishwasher when you’re done.

Plato Hondo

These are so simple and highly effective. A Plato Hondo is just a deep plate that’s meant for pasta and soups. It has some major advantages for pasta over a standard, flat plate.

First and foremost, it keeps pasta warmer, long. This means that your sauces stay more consistent in terms of texture and temperature as you eat. Second, they also concentrate the sauce in the middle, so that you don’t end up with try pasta at the end of a serving. Overall, these were a great investment for my basic pasta meals.

An Apron

Another one that can be had extremely cheaply at a restaurant supply store is a basic black apron. Getting one has made me a lot less worried about staining my clothes while I cook, but an apron is also a practical tool.

The pockets most aprons have are an awesome spot to store a kitchen towel while you work, which makes cleaning up, the part I dislike about cooking, a little simpler as you go. Also, they’re a great spot to park your meat thermometer for when you’re doing steaks.

Heat-Resistant Gloves

Most potholders, even the mitten-shaped ones, leave a lot to be desired. For example, I once pretty badly burned the pinky side of my hand because I grabbed the metal handle of a pan that had been in the oven and the square potholder just wasn’t big enough.

Not wanting to do that again, I got some tactical gloves that are heat and cut resistant. When I need to do something a little dangerous in the kitchen in terms of heat, those gloves go on and I can cook worry-free. Also, no more second-degree burns, which is nice.

An Air Fryer

Last Christmas, my family was nice enough to get me an air-fryer. It has since become the appliance I use the most, and for good reason. With a little prep, it can replace the oven for things like potatoes, even finishing steaks at least as well as I ever could in a conventional oven.

Where it shines, though, is in reheating. Instead of nasty, soggy pizza, for example, the air fryer crisps up dough and toppings just like a commercial pizza oven, so it’s been a major win in my book in terms of improving meals that need to be reheated.

Immersion Blender

Want to know how to get consistent pasta sauce and homemade mayo? An immersion blender is a tool for you.

Yes, you could try to ladle hot pasta sauce into a blender, blend it, then pour it into jars. But, as an advocate for not being burned, I like the idea of being able to pop the blender into the pot, use it to get my desired consistency, then let everything cool down before I touch a ladle.

A Silicone Brush

For getting an egg wash or oil distributed evenly on something, the old method of pouring and hoping for the best is inconsistent on a good day.

Instead, I opt for a silicone brush to get a lot more control over liquids: it’s been especially useful for barbecue sauce and doesn’t lose bristles like a paintbrush.

A Griddle

The thing I’m going to pick up after I finish writing this is a griddle. When it comes time to make a big Sunday breakfast with pancakes, bacon, and eggs, a good griddle is a good way to go.

Try to find one with two or more temperature zones: the slick ones have a way to keep food warm on one side while you cook on the other, and that’s something that I’ll be looking for.

Here I’ve gone over ten things I use to upgrade my cooking game: hopefully, you find at least one of them useful. If you have a suggestion, feel free to pitch it down in the comments below.
About author
G
Garrett is a writer and commentator based in the South. His areas of expertise lie in cooking, fashion, and the outdoors among others. He has been writing and educating professionally for years, and enjoys creating online discourses around positively masculine spaces.

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