The right tools for the job

Trying to get a job done in the kitchen with the wrong tool is about as dumb as trying to use your shoe to drive nails.  Or using a weed whacker to mow the lawn.  But I see people struggle in the kitchen, trying to make due with some of the worst equipment, or simply the wrong equipment, all of the time.  And I'm not talking fancy stuff, either.  I'm talking some of the simplest, cheapest tools out there.  Here's a few of the items that I don't think any kitchen should be without.

Tongs..... I have four pairs.  Two of different lengths with nylon heads that won't scratch non stick pans, and two with metal heads.  The longest pair can reach far back into the oven, do duty at the grill, and assist at lifting a turkey out of a roasting pan.  All of them are extremly useful for turning foods, lifting things out of pans, and arranging hot foods on plates.  If I could have only one pair, I would go for the medium length pair with the nylon heads.  It can do just about anything you need to do with lifting and turning.

Tongs -- a real kitchen work horse.  Look for them in places like TJ Maxx or Ross, and you'll snag them for a song.

A good chef's knife AND a bench scraper. Buy the best knife you can afford, keep it sharp, and only use it to cut, then use the bench scraper to scoop up items from the cutting board.  Using the blade of your knife to transfer food from the cutting board is hard on the blade, and also a good way to cut yourself.  My bench scraper is so old, it has "Graham Kerr" stamped on the blade.

The reason that knife blade looks so good is that old bench scraper.

I would never use my knife blade to pick up items on a cutting board.

A good, good-sized wood cutting board.  I like these bamboo numbers.  I like having one with a channel for carving roasts.  You want some size, so if you have multiple items to chop, you can just push one to the side and chop the next.  They take a few seconds to wash with warm soapy water, they are stable to cut on, and they are beautiful to look at.  I found both of these boards at Ross for under $12 each.  If you oil them once and a while, and don't leave them soaking in water, they will last for years.  Forget those lame plastic sheets.  They don't provide a stable surface, they slip, and they warp in the dishwasher.

oil wood cutting boards with a few swipes of mineral oil, which you can find

in the drugstore.  It will keep them from drying out.

Staying on the knife theme... A good place to store your knives!  Do not, DO NOT toss your sharp knives loose into a drawer.  It is terrible for the blades, an open invitation for severing the fingers of the innocent, and, did I mention?  An exceedingly bone-headed thing to do.  I use a knife block.  Alternatives are: a wall mounted magnetic strip, a drawer fitted with slots for storing knives, blade protectors that can go on to the blade before it goes in the drawer.  Heck, you can even make your own blade protectors with corrugated cardboard and some duct tape.  No Excuses.

  I find a block convenient.  And for cripes sake, take a few seconds to hand wash your knives.

No tossing them in the dishwasher.

A good wire whisk.  By "good" I mean "the more wires the better."  The idea of whisking is agitating food in order to incorporate air, create a homogeneous sauce , or combine wet and dry ingredients.  The more wires, the faster that happens.  A good whisk can do almost anything a hand mixer can do.  And they are cheap.

beat eggs, whip cream, whip eggs whites, make sauces, blend gravies....

A silicone spatula.  These have virtually replaced wooden spoons in my kitchen.  They are heat proof, flexible enough to get into corners and efficiently clean out a bowl, and stiff enough to mix cookie doughs, dressings and batters.  They are dishwasher safe, cheap as dirt, and real multitaskers.

  3 handy spatulas: one large and stiff for big jobs, one more flexible, 

and one with a slight "scoop" shape

A "safety" can opener.  That's the kind that removes the lid from the sides, rather than cutting down into the metal.  A blade-type can opener can get food on the blade and into the mechanism, and is a prime breeding ground for all kinds of nastiness.  One of these never touches the food, eliminating the problem.  Throw away your blade style models (including that fancy electric one) and pick up one of these for a few bucks.

A great investment of a few bucks.  No more "can opener botulism special"
 on the menu.

I have a few more, but that's probably enough for one post.  So, I'll wrap up this list with one last item.  A good pair of oven gloves.  Ones that have a good grip, feel good on your hands, and KEEP OUT THE HEAT.  No more trying to lift a roast out of the oven with a half damp dish towel from the counter, screaming in agony as you dash for the counter, with steam frying your hands.  Please.  

These are made of neoprene, grippy, flexible, dishwasher safe, 

and heat resistant to 500 degrees.

Hasta la Vista, babies.  See you soon!