My Kitchen Tools & Equipment

I always get questions about my must-have baking tools and my go-to brands, so I decided to compile everything in one place. Below you’ll find four categories: baking essentials, bakeware and cookware, kitchen appliances, and storage and organization. 

Not every single product on this list is necessary for every home baker to own—it depends on how often you bake, what types of recipes you like to bake, and how much space you have in your kitchen. I tried to explain the usefulness of each product so you can determine if it’s right for you. Whenever possible, I’ve included links to specific products that I currently use in my own kitchen, so you can trust that they work. (Believe me, I’ve gone through a LOT of product trial and error).

I’ve tried to cover everything here, but I’m only human so if there’s a product you're curious about that isn’t listed below, feel free to email me (rebecca@thepracticalkitchen.com) or reach out on social media!   

Jump to:

• Baking Essentials
• Bakeware & Cookware
• Kitchen Appliances
• Storage & Organization
• Photography

Baking Essentials

Kitchen Scale

I have the Escali Primo Digital Kitchen Scale. I like it because it's fast, accurate, comes in lots of fun colors, and it has a raised platform that prevents whatever you're weighing from blocking the digital display screen. A digital kitchen scale is the single most important tool you can add to your kitchen that will immediately make you a better, more consistent baker. You’ll need a kitchen scale for most of my baking recipes because it is the most accurate way to measure both dry and wet ingredients.

FACT: There is no universally accepted conversion for what "1 cup" of flour weighs. Depending on how loosely or tightly packed your scoop of flour is you could be off by a lot. When you measure by weight, you'll know you have the right amount of flour (or any ingredient) every time!

Some regular kitchen scales struggle to measure small ingredients like yeast and salt accurately, so if you’re having trouble with smaller measurements (1-3 grams), consider adding a pocket-sized jeweler’s scale to your kitchen toolbox. 

Mixing Bowls

I use metal and glass mixing bowls. Generally, you should use a slightly larger bowl than you think you’ll need to give yourself more room to mix without flour flying everywhere or batter spilling over the edges! I find a 4-5 quart bowl is the perfect size mixing bowl for most of my recipes.

• Anchor Hocking Nesting Glass Bowls: This set of 10 glass bowls will cover all your mixing, serving, prepping, and double-boiling needs. And unlike plastic bowls, which get scratched and lose their color, these will always look good on your dining table.
• Metal bowls: I bought my metal bowls at a restaurant supply store for about $1 a piece. You can find similar ones online, like these metal mixing bowls.

Balloon Whisk

A balloon whisk is a slightly bulbous, all-purpose whisk ideal for whisking sauces or beating eggs. I am obsessed with the GIR brand balloon whisks (both sizes), which have comfortable ergonomic handles and spacious wire tines that are incredibly efficient. I’ve used many, many types of whisks, and the GIR whisks are truly the best designed and deeply satisfying to use, imo. 

Dough Whisk

A dough whisk (also called a Danish dough whisk) has a stiff, open-wire coil at the end of a long handle. It’s a super-efficient way to mix bread and biscuit dough by hand, as the wire cuts through and breaks up clumps of flour, quickly combining the dry and liquid ingredients without overmixing. It’s also great for efficiently mixing quick breads, muffins, and pancake batters!

Spatulas

Everyone needs a good rubber spatula in their utensil crock and I like GIR's spatulas best. I have the big ones, the small ones, the skinny ones, and the curved ones (aka spoonulas). I can’t get enough of them. The seamless silicone unibody design is easy to clean, and they’re heat-safe up to 425°F. Plus, they come in loads of fun colors. 

Bowl Scraper

A bowl scraper is a flat, flexible plastic scraper with a gently curved edge. It functions as an extension of your hand when mixing or handling dough. The curved edge fits into the side of your mixing bowl so you can scrape it clean as you fold the dough over itself. These are especially great if you hate the feeling of sticky dough fingers!

Bench Scraper (aka Bench Knife)

A bench scraper is a flat, rectangular metal blade with a grip handle along one side. It’s not as sharp as a knife, but it’s incredibly helpful for dividing and cutting dough, scraping your work area clean, and lifting shaped doughs from your counter to a pan. I also use it when I’m cooking to lift and transfer chopped veggies to my pan and scrape up bits of broccoli, garlic, and onion skins to carry to the trash. So versatile!

Bowl Covers

You don’t need to invest in a fancy bowl cover for homemade bread! I use these clear elastic hair processing caps to cover my mixing bowls when needed. I can usually get 2-3 uses out of each one before the elastic snaps. For bread doughs with a shorter rise time, a clean kitchen towel draped over the mouth of the bowl will work, but for anything with a longer rise time, you’ll want a cover with a more airtight seal so the dough doesn’t dry out. 

Parchment Paper

I use pre-cut sheets of parchment paper for lining pans because I just don’t have the patience to fuss with cutting sheets from a roll that refuse to lie flat. Need it to fit a round or curved vessel like a Dutch oven or cake pan? Crumple up the paper, flatten it out, and repeat one more time to soften the paper, which will make it easier to fit. 

• Half Parchment Sheets - These will fit a regular-sized home baking sheet
• Quarter Parchment Sheets - These will fit a quarter sheet pan

Wire Spider/Spider Skimmer

A wire spider is a wide, round, shallow scoop made of thin wires woven together into a net or in concentric rings (like a spider web). It’s used for lowering, flipping, and removing bagels, donuts, or fried chicken from hot water or oil with minimal splashing. The thin wires and shallow curve of the scoop gently support dough while allowing water or oil to drip off. 

Oven Thermometer

I use this large dial oven thermometer because it's easy to read in a dark oven and 350°F is right at the top of the dial. This is the best way to ensure your oven is at the right temperature for your bake.

Did you know that most ovens aren’t calibrated correctly? Some run as much as 30°F hotter or cooler than the built-in temperature gauge indicates. Even worse, some will signal that they’re preheated long before they reach the correct temperature. Use an oven thermometer!

Instant Read Thermometer

An instant-read probe thermometer is one of the best ways to tell when your baked goods are done and ready to be removed from the oven. You can also use it to check the temperature of your water or liquid ingredients to make sure they’re just right. 

• ThermoPop 2 — Small, fast, accurate. Comes in fun colors! I have two of these I use them so often.
• Classic Thermapen — Super fast, super accurate, rotating dial that lights up. Also comes in fun colors!

Liquid Measuring Cup

Liquid measuring cups are the best way to measure liquids such as oil, milk, water, and juices.  I use Pyrex liquid measuring cups, which are extremely durable, dishwasher-safe, and have clear printed markings for accuracy. It’s a good idea to have multiple sizes (1-cup, 2-cup, 4-cup, and even 8-cups) for the most precise measurements.

Dry Measuring Cups

Though I am firmly #TeamKitchenScale when it comes to baking, that doesn’t mean I don’t have a set of dry measuring cups. I love this set of Stainless Steel Nesting Measuring Cups that nest neatly inside each other and have markings on the inside to show smaller cup sizes — making each one useful for multiple measurements. The handles are sturdy and won’t snap, bend, or break, which is what’s happened to every single plastic set of measuring cups I’ve ever bought in my life. (That said, this 19-piece set of plastic cups has some of the most unique measuring sizes I’ve ever seen — the 2 teaspoon spoon and 1.5 cup measuring cup are incredibly handy — even though the handles are prone to breaking.)

Measuring Spoons

I use measuring spoons for dried spices, extracts, and salt.  I prefer rectangular measuring spoons as they’re easier to insert into narrow bottle openings, which helps you get a more accurate measurement. 

Microplane Zester 

Anytime I need to grate citrus zest, nutmeg, or finely grate cheese, I reach for this rasp-style zester from Microplane. Also great for mincing garlic or ginger! Compared to a big box grater, I find that the handheld zester is more comfortable, easier to use, and (a little) easier to clean.

Box Grater

I like this OXO box grater because it comes with a plastic container that clips onto the bottom to collect all the cheese you've grated. Less mess, FTW!

Flour Duster

Most recipes that call for shaping dough will tell you to lightly flour your work surface to prevent the dough from sticking. That's why I always keep this small shaker filled with flour on hand when I’m baking. It makes it easy to evenly dust down just the right amount of flour, so I don’t have to worry about drying out my dough.

Wire Mesh Strainer

These wire mesh strainers are perfect for everything from sifting flour and powdered sugar without getting hand cramps to straining sauces, syrups, gravies, pasta, and chicken stock. Also handy for washing fruit or rinsing rice! You might not think you need one, but I think you'll be surprised by how often they come in handy. 

Rolling Pins

From my epic single-serve cinnamon roll to savory pizza pinwheels, a good rolling pin will come in handy for a lot of my recipes.

• Earlywood French-Style Rolling Pin — The tapered ends allow me to apply just the right amount of pressure so I can manipulate my dough exactly how I want it.
• Earlywood 10" Straight Rolling Pin — I use this a lot for my smaller doughs!

Pastry Brush

A quality pastry brush is ideal for brushing an egg wash over pastry dough or sweeping simple syrup over cake to keep the layers moist and flavorful. I have a set of these pastry brushes with real bristles like this because I feel I get more even coverage with it, but GIR's silicone brush also works well and is dishwasher-safe.

Misting Spray Bottle

Use a small misting spray bottle filled with water to quickly spritz the surface of your bread just before it goes into the oven to achieve a nice crunchy crust. It’s handy for adding a small amount of moisture to a dough that’s feeling a bit dry during the mixing or kneading process, (similar to how you would dust in flour during kneading) without risking adding too much water. 

Knives

There are three knives that I think every home baker ought to have in their kitchen— an all-purpose chef’s knife, a paring knife, and a serrated bread knife. I’m not loyal to one brand, but I really like knives made by Victorinox, Opinel, and Wusthof.

• Victorinox 8" Chef Knife — A great entry level chef knife for a beginner cook. We have two 8" Victorinox chef knives and one 10" Victorinox chef knife and they're excellent, reliable, and affordable additions to any knife block.
• Wustof 8" Chef Knife — I got one of these in my knife kit when I started pastry school and it's a great pro-level knife at an intermediate price point (as far as knives go). Wustof knives have a really nice, sturdy weight to them thanks to a long tang (the metal part of the blade inside the handle) which extends all the way to the hilt of the handle. The rivets on the handle are ¼" which makes them a handy measuring tool if you're attempting to dice or chop something to a ¼" thickness.
• Opinel Pairing Knives — I'll tell you more about this soon!
• Material Kitchen 6” Serrated Knife — I'll tell you more about this soon!
• Wustof Double Serrated Bread Knife — I'll tell you more about this soon!

Chopping Boards

For prepping produce, chopping chocolate, or slicing fresh herbs, you need a good set of cutting boards (not to be mistaken with wood or marble pastry boards).

• Joseph Joseph Folio boards — This set of four includes an upright file-folder storage case that is great for small spaces.
• Material Kitchen Grippy reBoard — I'll tell you more about this soon!
• Material Kitchen MK-free Board — I'll tell you more about this soon!
• Boos Block Wooden Chopping Board — I'll tell you more about this soon!

Pastry Board 

When I’m hand-kneading or working with sticky doughs or doughs that need to be kept cool like pastry dough, brioche, or biscuits, I like to use a marble pastry board. Marble isn't porous the way wood is, which makes it easier to work buttery, sticky doughs without making a huge mess.

Round Cutters

Yes, they’re useful for cutting round cookies, but I also love to use them for cutting out doughnuts, donut holes, and biscuits as well as to scoot my freshly baked cookies into perfect rounds. I love this 12-piece set because it has the ring measurements printed on the lid and includes a storage tin to keep things organized.

Bakeware & Cookware

Sheet Pans (aka Cookie Sheets)

I almost exclusively use USA Pan bakeware, which is a Pittsburgh-based company (hometown pride!) that makes my favorite baking pans. (If I'm not using USA Pan, I use NordicWare.) They’re remarkably easy to clean and feature a rippled texture, which allows for superior airflow. You can find versions of their products at most kitchen retailers, but I typically buy directly from the company since there’s less of a markup.

Rectangular and Square Baking Pans 

For bars, brownies, sheet cakes, focaccia, and more, I reach for USA Pan’s cake pans— particularly the 9x13” and 8x8” sizes. Like the brand’s sheet pans, these pieces feature the same textured surface and a silicone nonstick coating. I especially love the super sharp corners, which just makes for prettier, more precise baked goods. 

Loaf Pans

Whether you’re looking to upgrade an existing piece or grow your collection of bakeware, I can’t recommend USA Pan’s loaf pans enough. I use both the small 1 lb (8x4”) and the large 1.25 (9x5”) loaf pans regularly, which have the same features (sharp corners and angles, durable aluminized steel material, and nonstick coating) as their other products.

Pullman Pan

I use USA Pan’s small (9x4”) Pullman pan when I want extra height and super straight, sharp sides on my baked goods. A pullman pan is a slightly more specialized piece of bakeware, but is one that I think is worth owning if you bake a lot of bread or want some extra height and elegance when making loaf cakes and quickbreads. Unlike a regular loaf pan, this pan is longer, narrower, and includes a tight-fitting lid that makes it easy to form perfectly square loaves of sandwich bread. 

Muffin Tins

I use USA Pan’s standard 12-well muffin tin and 24-well mini muffin tin for cupcakes and muffins. The nonstick surface makes them easy to clean and means that I don’t have to use muffin papers unless I’m feeling fancy.

Tart Pan

I use the Norpro 9.5" Stainless Steel Removable Bottom Tart Pan. If you want a gorgeously golden brown, crisp tart bottom you'll need a stainless steel tart pan that does not have a non-stick coating. Yes, you'll want to generously butter this or spray it with non-stick spray before use, but you'll get a far nicer crust with it and it'll slip out of the tin just fine.

Cast Iron Pans

I have several cast-iron pans, but the one I use most often is my Lodge 10.25” pan.  Cast iron pans are great because they’re durable, versatile, and oven-safe. They retain heat really well, which makes them great for shallow frying, too. I use them to make homemade cornbread, pancakes, and English muffins.

Dutch Ovens

I have more Dutch ovens than I need, honestly. But they're so handy, I do end up using all of them. I have a 3.5-quart, a 5.5-quart, and a 7-quart Dutch oven. Not only are Dutch ovens great for stews and big braises, they’re also one of my favorite tools for baking bread. When you want a nice, crisp, crunchy crust, the enclosed space of a cast-iron Dutch oven is the best way to get there, as it traps steam on the outer surface of the dough. Whether or not you’re supposed to, I run my enameled cast-iron Dutch ovens through the dishwasher and they’re holding up fine.

Challenger Bread Pan

The Challenger Bread Pan is an inverted cast iron pan with a shallow base and domed top perfect for baking up super crusty loaves of bread. The shallow base is designed so you don't burn yourself dropping loaves of bread into it from their proofing baskets but can also be used as a bread pan for soft rolls and focaccias. I've even used it to roast chicken! The domed top has handles on the sides and on top to make it easy to remove without burning your arms. 

Baking Steel

Yes, it’s possible to make restaurant-worthy pizza in a regular oven at home. The secret? A baking steel. Unlike baking stones, this baking steel features a nonporous surface that is so easy to clean, comes pre-seasoned, and is virtually indestructible. It gets incredibly hot in the oven, which is key to developing a perfectly blistered pizza with a super crispy crust. You can also use it to get a nice crisp bottom on homemade bagels, pies, focaccia, ciabatta, and more. Read more in my full review of the baking steel.

Pots & Pans

For everyday cooking, I use All-Clad stainless steel cookware, which is incredibly durable and conducts heat very evenly. I most often reach for my 10” and 12” All-Clad fry pans, as well as my 3-qt saute pan which is great for making my one-pan cacio e pepe. I don’t use a lot of non-stick pans but when I do, I reach for T-Fal 8” Nonstick Fry Pan or Caraway 10.5” Fry Pan. 

Kitchen Appliances

KitchenAid Electric Stand Mixer

KitchenAid Electric Hand Mixer

For smaller tasks like whipping egg whites or a one-bowl cookie dough recipe, I tend to use my hand mixer rather than my stand mixer. It’s just easier to clean and more efficient! I like the KitchenAid cordless hand mixer because I don’t need to be near an outlet and it has a flat base so you can stand it upright on your counter when it’s not in use.

Cuisinart Food Processor

I use the Cuisinart 14-cup food processor, which came highly recommended by Wirecutter and so many of my chef friends. It’s a bit of a splurge but a total workhorse machine—the kind you will have for a decade or more. With just two buttons, it’s super easy to use, and the 14-cup bowl capacity can handle pretty much anything you throw at it.

KitchenAid Mini Food Processor

When you don’t need a large capacity food processor, grab a mini! I have both the 3.5-cup and 5-cup KitchenAid food processors and love them both for different reasons. The 3.5-cup mini food chopper obviously has the smallest bowl, is about half the price, and features a locking mechanism to keep the blade in place. On the other hand, there’s a lot that this version just isn’t capable of due to its size—and that’s where the 5-cup food processor comes in handy. With the exception of large batches of dough, it can do just about any task that a full-size food processor can do, plus everything that the 3.5 cup model does. But it is pricier and has a few technical shortcomings, IMO.

Vitamix Blender

A good blender will help you whip up sauces, break down frozen fruits, make silky smooth soups, and even mix some batters. I don’t think there’s any blender that does as good of a job as the Vitamix 5200. Unlike most blenders, which require liquid to run, the Vitamix can turn dry ingredients to dust or powder in just seconds (great for popcorn seasonings!). It can also liquifies pretty much anything that you put in the blender, including raw veggies, fresh fruit, chili peppers, and so much more. 

Zojirushi Rice Cooker

After years of getting by just fine with a $20 dorm-sized rice cooker I was skeptical of the added value a pricier bells-and-whistles rice cooker would add. Then, we got the Zojirushi Neuro Fuzzy and my rice game changed forever. Not only does it consistently make excellent rice, it keeps it warm for 24+ hours and has a timer so you can set your rice in the morning and have it ready exactly at dinner time.

Storage & Organization

Progressive ProKeeper Flour Container

I can’t tell you how important it is to store your flour in an airtight container. Not only does it look pretty in your pantry or on your countertop, but it will help protect your flour from moisture, insects, and odors, and make it easier to scoop and measure. Over the years, I’ve tested a bunch of different containers to find the best ones for storing a 5-pound bag of flour, but this one and the Progressive ProKeeper Flour Container checks all of the boxes. 

Progressive ProKeeper Sugar Container

I use the Progressive ProKeeper Sugar Container which holds a whole 4lb bag of white granulated sugar. Like flour, it’s important to store sugar in an airtight container in order to keep bugs out and moisture at bay, the latter of which is the culprit behind your sugar clumping. These containers not only do a great job at both, but I can confirm that they easily hold a four-pound bag of sugar. 

Progressive ProKeeper Brown Sugar Container

I use the Progressive ProKeeper 1.5 qt brown sugar container which holds a standard 2lb bag of brown sugar. If you’re not using a brown sugar container, it’s almost guaranteed that your brown sugar will harden in no time, making it extremely difficult to work with. The Progressive ProKeeper includes a terra cotta disc that clips into the lid to keep your brown sugar from hardening on you.

Salt Cellar 

I love keeping a salt cellar on my countertop to make it easy to pinch or measure salt within arm’s reach. It’s also a much better tool for seasoning your food compared to a salt shaker, which is simply less precise. If you’re thinking about buying a salt cellar, here are a few of my favorites.  

A Truly Giant Spice Rack 

Is it just me, or is there no spice cabinet that is actually large enough and practical enough to organize all of your dried spices? I ended up ordering this 3x3 ft wall-mounted spice rack from Etsy, which miraculously fits all our spices. If you message the shop, they can customize it to your specifications. Just note that it does not include mounting hardware. 

20-Slot Knife Block

If you’re looking for a smart, space-efficient way to store your knives (without spending a fortune), I love this bamboo knife block that’s less than $30. I’ve tried fancier versions, including the slotless/universal versions, but none are as functional and practical as this one. It can comfortably hold all of our knives, plus some kitchen shears, a honing steel, and a cleaver.

Deli Containers

I'm not kidding when I say adding a set of deli containers to my kitchen changed my life. They nest inside each other, they stack nicely in the fridge, and the lids can be paired with any of the container sizes. They're freezer and microwave-safe, which makes them perfect for storing and reheating all kinds of leftovers. My fridge has never been more organized.

Yeast Canister

I store my yeast in this acrylic container from King Arthur Baking's Yeast Set. It is exactly the right size to hold a 1-pound package of yeast and fits neatly in your freezer door to keep your yeast fresh longer. The best part of the set is the 2¼ teaspoon measuring spoon — exactly the amount of yeast that comes in one of those little packets.

Weekly Magnetic Meal Planner Notepads

Nothing keeps my meal planning/grocery shopping routine on track like these magnetic meal planning notepads with the days on one side and grocery list on the other. Each sheet is perforated, so I take the list with me, and leave my plan on the fridge so I actually remember what I’m cooking!

Magnetic Pencil/Pen Cup

If you're going to keep a running grocery list on the fridge and, you know, actually write things down when you think of them, you need easily accessible writing implements. This heavy-duty magnetic pen cup is an invaluable kitchen tool, imo. Also great for keeping pens handy if you need to make notes on your recipes! Keep them on the fridge right next to your grocery list, and you'll never forget what you need while you hunt through your kitchen for a pen.

Photography

• Nikon D5600 DSLR (I got mine refurbished) — comes with an 18-55mm kit lens
• Nikon AF-S 50mm f/1.8G — the "nifty fifty" lens beloved by food bloggers, with autofocus capabilities
• Manfrotto Aluminum Tripod with 3-way pan/tilt head and overhead column — I like the control the 3-way tripod head gives you over the camera direction compared to the 360 degree ball head which can lose traction and wear down over time.
• T-shaped backdrop stand perfect for holding backdrops, bounce boards, and diffusers
• Overhead camera/phone stand + iPhone holder adapter for shooting overhead video