HONK IF THESE ITEMS ARE NOT IN YOUR KITCHEN – THEY SHOULD BE
LEMON LIME SQUEEZER
Beyond the usual suspects, like margaritas and other beverages with juice, this tiny device makes life easier when any recipe calls for fresh juice. Your hands will thank you when making salad dressings, Thai food, frozen drinks, lemonade, and more. Plus you can squeeze more juice out of your fruit than with your bare hands.
CAST IRON SKILLETS
Who needs Teflon when you have a nice cast iron pan or skillet. They’re easy to clean, versatile, and they can handle high heat for baking and sautes. Plus they will last a lifetime.
These pans improve with age, and should be ‘seasoned’ using fat or oil after each use. Over time, consistent use can create a natural ‘seasoning’ that gives the pan a smooth non-stick surface. The seasoning process is a kind of art, and some people have their own opinions on what type of fat or oil to use and if soap should be used to wash the pan. Personally, unless I am going to use the pan very soon, I use soap and rinse the pan for health reasons. I never let it soak, and I immediately dry it with a towel or over the stovetop. I then wipe it with a very light coat of oil or coconut oil. Take care and note that some oils and fats, including excess olive oil, could potentially become rancid over time, so I tend to exercise judgement regarding when and how I season the pan based on when I plan to use it next. We have a Cast Iron Care Guide you can read too.
Cast iron cookware is a joy to cook with, so browse our Cast Iron Cookware section for some deeply discounted, heavy duty selections, including cast iron pans, skillets, platters and grills.
This tool is as useful as it is simple. Beyond scraping ingredients from mixing bowls, this soft scraper will not damage cookware and is heat resistant so it can be used when cooking. If you are trying to make the perfect omelette, this tool makes it incredibly easy to free the omelette from the sides of your pan.
COOKING / KITCHEN TONGS
The color coded tongs concept is used in professional foodservice to prevent cross-contamination in the kitchen. At home, it’s stylish too. I like these tongs not only because they are inexpensive, but because they also have a natural, spring loaded grip that I find easier to use than some of the others when grilling or serving food. They are open just the right amount when not in use, and easy enough to close when turning or grabbing food.
Perhaps the kitchen tool I use the most. I like these mixing bowls because they have a nice, heavy-duty feel, and the non skid bottom does help when stirring, mixing and tossing. They are functional yet attractive enough to serve a salad after you toss it. Beyond that, from mashing potatoes to making dough, this bowl will not let you down.
If you are finding it hard to slice a tomato, you need a knife sharpener. I like the handheld sharpening steel, but there are many versions available in our Knife Sharpeners section.
There’s lots more – we’ll share some soon.