My tools

Your hands are your best and most useful tools, so please remember to treat them well: wash them with soap and hot water before and after cooking (especially after handling poultry, meat, eggs and seafood); apply a good hand cream after cooking; and be very careful when you are cutting, chopping, carving, grating, and handling hot pots and pans.

Below is a list of what I cannot do without. Just remember that cooking is not about having a gourmet kitchen or the ultimate small appliance: you can still do it with only some basic tools.

  • Pots and pans – good-quality, non-stick, Teflon-free
  • Grinder/blender
  • Immersion hand blender
  • Stand mixer (mine is an Ankarsrum (nicknamed Bjorn because it’s Swedish)
  • Electric hand beater/mixer
  • Steamer
  • Kitchen scale
  • Non-stick baking pans
  • Spring baking pans of different diameters
  • Grater and Zester (Microplane are great!)
  • Mouli Julienne
  • Hand food mill
  • Stainless steel pastry scraper
  • Hardwood rolling pin
  • Imperia pasta machine
  • Mixing bowls
  • Hand whisk
  • Thongs
  • Mandolin
  • Toaster
  • Potato Ricer
  • Pasta & pastry cutter whee
  • Measuring cups and spoons
  • Pyrex measuring cup
  • Stainless steel odor-removing bar
  • A big wooden cutting board (and a couple of smaller ones for when the big one is busy or dirty)
  • A set of sharp knives
  • A good sharpener, or have your knives sharpened regularly
  • Potato peeler
  • Citrus juicer
  • Food thermometer
  • Freezer bags (gallon and quart size)
  • Foil
  • Plastic wrap
  • Parchment paper
  • Wooden spoons
  • Non-stick spatulas
  • Egg slicer
  • Oven mittens + pot holders
Scroll to Top