My Most Used Kitchen Equipment
A comprehensive list of kitchen equipment that's worth your money!
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Hello, today I wanted to chat about kitchen equipment. I think when you get started with baking it can be easy to feel overwhelmed, there’s so much fancy kit out there and it can be tempting to just buy it all. I have a loft full of really specialised equipment that I rarely use, so don’t be like me! If you have friends and family that like to bake I’d highly recommend sharing equipment, especially when it comes to tins, I’m constantly borrowing bits and bobs from my mum, it means we both have a bit more space in our cupboards and we can save some money. I also frequently borrow bits and bobs from neighbours - just the other day I borrowed a jelly mould!
This is a list of all of the kitchen equipment I have, use regularly and think is worth the price tag, however I really want to caveat this post by saying you don’t need any of this equipment to be a good baker and make beautiful creations, most of the time what you already have will work perfectly and I’d encourage really mulling over wether you actually need something before taking the plunge. None of the equipment on this post is sponsored, nor will I make commission if you do buy any, I’ve linked most of things I recommend below but I’d always recommend supporting your local shops where possible.
I’d also like to give a quick shout out to Rebake, Rebake is an app for selling second hand baking equipment, think Vinted for cookware. It’s a great resource for bakers who are just starting out and want some new equipment without the hefty price tag as well as seasoned bakers, like me, who have accidentally acquired a shedload of equipment over the years that’s sitting, unused in the attic. It’s currently only available in the UK but I’m hoping they’ll be able to expand soon! Get the app.
I’ve been working on this post for months but I don’t think it’ll ever feel “finished” so I’m just going to keep updating it every time I find a piece of equipment that I think is worth your time!
Let’s get into it…
The Basics
Scales - The most important thing in your kitchen! They don’t need to be expensive, I have some small, cheap ones and a slightly larger set. You don’t need to invest loads of money in scales unless you’re making huge batches of stuff. Scales.
Spatulas - A few heat resistant spatulas are a must have, I always lean towards smaller ones, they’re inexpensive and last forever. I also really like mini spatulas for getting things out of jars, they’re definitely not essential but they do come in handy. Spoon spatula, Mini Spatulas.
Cake Tins - For cakes I use PME cake tins but the brand doesn’t really matter, I have loads of sizes but my most used are 8” and 6” rounds and 8” squares, if you’re planning on making tiered cakes I’d also suggest getting a 4”. I have at least 2 of each size so that I can bake all of my sponges at once. These tins aren’t loose bottom, I actually prefer this for sponges as I find them easier to was up but if you make a lot of cheesecakes it’s probably worth having a loose bottom 8” cake tin, any brand will do! Cake Tins .
Spoon Measures - Any will do, I have these ones: Teaspoon Measures.
Rolling Pin - This is one piece of equipment that I really think is worth upgrading if you’re making a lot of pastry, a good rolling pin is a game changer and can make your life so much easier. I have a 40cm but I actually think bigger is even better. 46cm rolling pin.
Bowls - Literally any old bowl will do, most of my bowls are plastic ones which you can get for £1 each, it’s also worth having a metal or Pyrex one which you can use over a bain marie.
Pastry Brush - A bit of an annoying pice of equipment, I’m yet to find one that I love, the silicone ones don’t give you a very even finish and the hair ones tend to malt.
Ruler - A metal ruler is super handy, I just have a 30cm one but if you’re making a lot of vienoisserie a longer one is also a good idea. I buy mine from my local craft shop.
Cutters - A set of round cutters is a must! Any brand will do, I have plastic and metal and like both, cutters are the kind of things that I always want more of, there’s so many fun shapes out there! Inexpensive cutters.
Loaf Tin - I have two loaf tins that I use often, a big one that I mostly use fro bread and a 500g one which I use for cakes. Big tin, Little tin.
Baking Trays - I like a large flat baking tray with a slight lip so that I can use it for both cookies and sheet cakes. The ones I have are actually a bit rubbish, I’ll be upgrading to these ones soon: Baking trays.
Cake Scraper - You can use a plastic or metal scraper for the sides of your cake, I prefer plastic but it’s up to you! I actually have an acrylic one which I like. I prefer working with a smaller scraper unless I’m making a very tall cake, which is rare. Acrylic cake scraper.
Metal Dough Scraper - These are great for bread but also for cleaning your bench after rolling pastry. Metal dough scraper.
Plastic Scraper - I use these for everything, scraping my bowls out, cleaning my bench, scraping my spatulas. My first boss told me I should always have one in my pocket and I’ve never looked back. I can’t remember ever buying one, they just seem to appear, my favourite are the Callebaut ones that they give away for free but if you can’t get your hands on one of them they’re inexpensive to buy. Plastic scraper.
Piping Nozzles - Piping nozzles are best collected over years but if you want a good starter set, I’d recommend this one: Nozzle set.
Thermometer - I like probe thermometers, I use this one: Probe thermometer.
The Nice-To-Haves
Mini Tart Tins - This is the bit of equipment I get most questions about! My tart tins are the Matfer mini brioche tins, they’re on the pricey side but I really, really love them, I use them for all of my mini tarts but I also often use them for sponges and breads, they’re super versatile and a lovely shape, I have the mini size which is what you’ll see me using most often and also a few in a larger size. I also recommend shopping second hand for fancy-shaped tins, I have loads of lovely vintage tins, that I’ve just picked up here and there. Matfer mini tins, Larger size fluted tins
Reusable Tin Liners/Baking Sheets - I use re-usable baking sheets constantly, you can buy them in a big roll and then cut them to size, I cut them to fit all of my tins and baking trays, it saves me a tonne of time when lining tins plus they’re more environmentally friendly. Reuasble baking sheets
Microplane - The king of zesters! A microplane makes zesting so much easier, I also use mine for garlic in savoury cooking, treat it well and it will last you years! Microplane
Fun Cutters - I’ve linked my most used fun cutters here but really I don’t think you can have too many cute shapes! Daisy cutters, mini flower & leaf cutters.
Wire Cake Cutter - When I first came across this piece of equipment I thought it was a waste of time, that is until I tired it and realised that it saves me a tonne of work for minimum expense. I use mine constantly, it ensures you get even layers every single time, it’s a good skill to learn with a knife but if you make a lot of layer cakes, this is really handy. Cake cutter.
Large Metal Scraper - This is only worth having if you do a lot of chocolate work, it’s great for moulded chocolates and table tempering. Large metal scraper
Bundt Tin - Bundt tins are so, so beautiful and fun to use but they’re expensive and absolutely not essential. Nordicware is the best brand, I’m always eyeing them up but try my best to resist temptation. Bundt tin.
Turntable - If getting a really sharp finish on your cakes is something you care about, you’ll need a turntable or lazy susan. Turntable.
Blow Torch - Get this from a hardware store! The food ones are always rubbish and break instantly!
The Electrics
Kitchenaid - A Kitchenaid definitely isn’t an essential piece of kit, you can use a handheld mixer for most of my recipes but a stand mixer does make life a lot easier. I’ve used Kenwood mixers as well and would recommend both, Kitchenaids are just slightly more aesthetically pleasing and sometimes that matters! I just upgraded to a 6.6 litre bowl after my 4.8l Kitchenaid died after 10 years of heavy use. I would also recommend getting the ice cream bowl attachment for a Kitchenaid, they’re miles cheaper than getting a “proper” ice cream machine and work really well! I got mine free with my mixer and was skeptical at first but pleasantly surprised by how well it works. 6.6l Kitchenaid
Food Processor/Blender - Any blender will do but I find my Magimix to be especially sturdy, I tend to find food processors more versatile than blenders (which are meant for liquids). I also LOVE the slicer attachment but I use that more for savoury cooking than sweet. Magimix food processor.
Hand Blender - I have a Bamix and I absolutely love it, they’re incredibly sturdy and the best thing about them is that they don’t incorporate any air into whatever you’re blending, this is perfect when making things like ganache. However, unless you’re making a buttload of ganache I wouldn’t say that a Bamix is necessary, any hand blender will do, before I got my Bamix I had a £10 hand blender from Tesco that lasted me about 10 years. Bamix
Knives
Before we get into knives, I need to say, I don’t know anything about knives, I don’t own any fancy ones, I never sharpen them and I’m sure “proper” chefs would be horrified at my minuscule knife selection, however these suit my needs perfectly, they’re inexpensive and I’ve had all of them for years.
Tomato knife - I love these more than I can tell you, I use them for literally everything, they’re cheap as chips and so handy, I have several. Tomato knife.
Pairing knife - Again, I just have a cheap one, I mostly use this for chocolate decorations (I promise I’ll make a post on this soon!). Pairing knife.
Large serrated knife - This is my most expensive knife but it’s worth it! Great for cutting cakes, bread, tarts, anything. Large serrated knife (they’re cheaper if you get one with a plastic handle but I couldn’t find a link to my exact one)
Chef’s knife - These come in a variety of sizes, get whatever size feels right in your hands, I’m short with small hands so I tend to gravitate towards smaller knives, my current chef’s knife is tiny, I could really do with adding a larger one to my collection. Chef’s knife.
Small step pallet knife - I’m quite fussy when it comes to pallet knives, the step has to be just right, I like Victorinox or Ateco. Small step pallet knife.
Scissors - Any good quality scissors will do, I have these ones: Victorinox scissors.
Super Niche
I wanted to include this section because some of my most loved equipment is incredibly niche but this is stuff that you use once in a blue moon rather than weekly.
Egg Moulds - Obviously these are handy for making easter eggs but I actually use my mini egg mould year-round to make other shapes and chocolate decorations like bugs and acorns. Large egg moulds are fun to play around with too. Mini egg mould.
Dome Chocolate Moulds - This is my favourite shape when it comes to moulded chocolates. Dome Mould.
Silicone Moulds - I find dome shapes to be the most versatile, these are great for fancy patisserie, I don’t use mine loads but they’re nice to have just in case. Dome moulds.
Madeline Tin - I’d always opt for a metal tin rather than a silicone mould, you get much more even browning and a better bake, mine is second hand and still works great!
My Wishlist
Reusable Piping Bags - I’m currently using up my stock of disposable piping bags but when they’re gone I’m going to make the transition to re-usable ones. They’re a pain to wash up but they’re way more environmentally friendly. Reusable piping bags.
A Proper Turntable - I can’t believe this but I’ve never owned a good quality turn table, I decorate all of my cakes on a flimsy plastic one that cost me about £5 ten years ago, I’ve been meaning to upgrade it for ages but haven’t quite bitten the bullet yet. When I do, I know it will be a worthwhile investment. Metal turntable.
A Decent Knife - If anyone knows anything about knives, please weigh in here! Every time I make something with rhubarb, I’m reminded that none of my knives are sharp enough to cut through it neatly!
I think that’s everything for now! I’ll continue to add to this list every time I find something that I like.
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I have small hands and stubby fingers, so I find many “Western” knives a bit heavy and unwieldy. For the past few years, my go-to has been a Japanese bunka that I use for almost everything.
A bunka is a multipurpose knife whose special shape makes it really easy to do so many tasks - slicing, mincing, scooping…
The one I chose is by Asamura Takao and it is a bit pricey, but a well-made knife lasts forever.
I've used mine several times a day every day for almost four years, but I've only sent it in for professional sharpening once. Right now, it's definitely not as sharp as it could be, but it can still get through tomato skin (acid test for knives 😝).
The deep “nose-forward” wedge tip really helps when you need to do extra fine slicing, and it's so handy for breaking up cauliflower and broccoli into lovely florets. It also lets you do some basic deboning.
The blade is long enough to make simple sushi cuts, so most times, I don't need to switch over to a sashimi knife. You can cut almost paper-thin slices of radishes and lotus root without crushing or cracking them. And the flat octagonal handle gives you an excellent grip.
Also, the overall shape is almost like a cleaver, so it's a breeze to scoop stuff off your board.
Haha sorry for the long plug - I love this knife 😂.
I always found using whetstones a bit of a hassle because it's time-consuming, and it takes time to really master the right sharpening technique. A while ago, I discovered a knife sharpener that I truly love — the HORL2 roller grinder. It was a bit of an investment, but it works brilliantly. I actually have to be careful with my fingers again, even when peeling fruit and such!