Basic kitchen tools include cutting boards for chopping, utensils like spatulas and spoons, knives, whisks, cookware sets, saucepans, stockpots, steamers, baking sheets, storage containers, and handy tools like colanders, can openers, mixing bowls, and measuring cups and spoons. When selecting these items, consider material, durability, and features that make the tools comfortable and effective for food preparation tasks. Proper cleaning and maintenance helps ensure food safety and extends the lifespan of kitchen equipment.

1. Kitchen Set Up:
Basic Tools

2. Cutting Boards
Uses:
• Wood - protects knife’s blade by separating and closing after contact
• Bamboo – same as wood, but eco-friendly
• Plastic – durable; won’t absorb moisture or odors
• Flexible - for light cutting
Maintenance:
Clean thoroughly after use with hot, soapy water to avoid the transference of
bacteria

3. Utensils

4. Standard Spatula
Uses:
• Use to flip or lift food
What to look for:
• A long heat-resistant handle
• A material that will not damage nonstick surfaces (if using a nonstick pan)
• Perforated spatulas will allow you to drain excess liquid or fat from foods

5. Flexible Spatula
Uses:
• Scrape batters out of bowls or nut butters out of jars
• Also for blending, folding and spreading

6. Wooden Spoon
Uses:
• Will not conduct heat
What to look for:
• A spoon made of one solid piece of wood
Maintenance:
• Wash your wooden spoons by hand. Never leave them to soak, as this
encourages bacteria growth and can damage the spoon.

7. Tongs
Uses:
• Use to pick up food, especially hot food
What to look for:
• Spring action tongs stay open unless you apply pressure to close them
• Some lock closed for storage

8. Knives
Uses:
• Cut, chop, and slice food
What to look for:
• Comfortable fit in your hand
• High quality knives will last longer than budget knives
Maintenance:
• Important to keep your knives sharp for safety and performance

9. Whisk
Uses:
• For stirring and aerating salad dressings, sauces, raw eggs, whipped
cream, etc.
• Traps little pockets of air inside liquid mixtures

10. Cookware

11. Cookware Sets
Benefits of:
• Sets include basic pots and pans at a reasonable price
What to look for:
• 8-piece set usually includes an 8 or 10-inch skillet, a 1-quart saucepan, a
2-quart saucepan, and a 6-quart stockpot
• 10-piece sets may also have a 3-quart covered sauté pan
• 13-piece set will have extras such as a steamer basket or pasta drainer

12. Saucepan
Uses:
• Make “one-pot meals,” cook grains, heat or boil liquids
What to look for:
• Sturdy material that resists denting and warping
• Handles that are comfortable, heat-resistant, and securely attached

13. 6-8 Quart Stockpot
Uses:
• Make soups and stocks
What to look for:
• Enamel-coated or stainless steel with an aluminum core
• Tall and narrow shape

14. Material Matters
Glass and cookware with a porcelain-enamel coating: least reactive to foods
and easiest to clean
Cast iron: good for quick breads, pancakes, and crêpes; not recommended for
soups, stews, or acidic foods that require prolonged cooking
Stainless steel: poor heat conductor unless layered with a highly conductible
metal like aluminum
Anodized aluminum: toxic to the environment; not recommended
Copper: excellent conductibility though typically expensive and may require
polishing
for safety, even-cooking, and efficiency

15. The Truth about Teflon
Teflon can be toxic to humans, animals and the environment.
If you choose to use Teflon pans, follow these rules for your safety:
1. Do not use at high temperatures - only medium to medium-low.
2. Do not heat dry – this may cause toxic particles to become airborne and embed
into your lungs. Always have oil or liquid in a Teflon-coated pan before heating.
3. Do not scratch- if you scratch a Teflon-coated pan, discard it to avoid releasing
chemicals into your food. Always use wood, silicon or other non-scratch utensils
with nonstick pots and pans.
4. Follow the manufacturer’s directions for cleaning so as not to damage the
surface.

16. Steamer Basket
Uses:
• Cook vegetables quickly; their water-soluble vitamins will stay intact
What to look for:
• Legs ½ inch or higher
• A collapsible basket will fit almost any size pot and folds for storage
• Enamel steamers are easiest to clean. Acidic foods may leave a film
on stainless steel
Maintenance:
• Wash by hand with a soft brush or use the dishwasher

17. Bamboo Steamers
Uses:
• Cook multiple dishes at once by stacking layers of bamboo racks
• Only one burner and one pan required
For consideration:
• The lowest tier of the stacked steamers will cook food faster than the
upper so foods that require more cooking time should be placed on
the bottom
• Place food directly on slots, or over a lettuce leaf or parchment paper

18. Baking Sheet
Uses:
• For baking sweets and roasting vegetables, tofu, tempeh, etc.
Considerations:
• A non-stick surface will allow you to bake without using butter to grease
the pan
• Can also purchase a non-stick baking mat to place over baking sheet

19. Storage Containers

20. Glass Jars
Uses:
• Ideal for storing grains, nuts, and dried legumes
• Unlike plastic, glass will not react with food

21. Glass Storage Containers
Benefits of:
• Won’t stain, warp or absorb odors
• Can be used in the oven, refrigerator, or freezer
• Brands made from tempered (heat-treated) glass are tougher than
normal glass and will usually shatter into small fragments, rather than
sharp shards if broken

22. Stainless Steel or Ceramic Canisters
Uses:
• For storing dry goods like grains, flours, pastas and cereals
• Can be kept on your countertop for easy-access

23. Handy Tools

24. Colander
Uses:
• Drain pasta or rinse fresh fruits and vegetables
• Can also be used as a fruit and vegetable bowl; the holes allow air to
circulate

25. Oven Mitts
Uses:
• Protect your hands from getting burned when reaching into the oven
and when handling hot pots and pans
What to look for:
• Heavy-duty, oversized mitts
• Heat and flame-resistant
• Silicone oven mitts are waterproof, slip-resistant and stain-proof. They
can protect from heat up to 500 degrees, and can be cleaned in the
dishwasher.

26. Mesh Strainer
Uses:
• Rinse grains, berries, vegetables, and legumes
• Use a fine mesh strainer to sift flours and strain liquids
• Use a double-mesh strainer for smaller grains such as quinoa and millet
Maintenance:
• Soak in hot water, then flush particles from the outside with a strong
stream of water or scrub with a vegetable brush or use a dishwasher

27. Vegetable Peeler
Uses:
• Peel the skin off vegetables
• Remove sprayed-on chemicals

28. Vegetable Scrub Brush
Uses:
• Clean root vegetables like potatoes, yams, carrots, daikon and burdock

29. Grater
Uses:
• Grate potatoes, carrots, daikon, cheese, etc.
What to look for:
• Sharply-perforated surface
• Sturdy, comfortable to use, and made of non-corrosive metal

30. Can Opener
Uses:
• Open cans safely and easily
• Available in manual or electric
What to look for in a manual model:
• Non-slip handles, durable stainless steel or die cast aluminum blades
• Large, soft turning knob
• Magnet to prevent can from falling into food

31. Mixing Bowls
Uses:
• Mix salads, batters, etc.
• Can also be used as serving dishes, or to hold fruit
What to look for:
• Sets that stack neatly inside one another for space-saving storage
• Glass bowls are least reactive to foods

32. Measuring Cups
Uses:
• Measure grains, flours, liquids, etc. when following recipes
Recommended:
• Purchase a set of measuring cups that comes with a few different sizes

33. Measuring Spoons
Uses:
• Measure salt, spices, baking ingredients, liquids, etc.

34. Kitchen Shears
Uses:
• Cut meat, vegetables, spices like cilantro and parsley, and other
ingredients

35. Timer
Uses:
• Time foods that require specific cooking or baking times

36. Kitchen Towels
Use:
• Dry dishes and wipe up countertops
• More ecological to dry hands using cloth towels rather than paper towels
What to look for:
• 100% cotton to ensure maximum absorption