I'm old school and have a kitchen under construction, but here goes:

1. Original Mauviel 7ply stainless cookware (not m'cook. Incredibly heavy but distributes heat wonderfully. 3 qt saute is awesome.

2. All Clad 6 qt saute pan and Vollrath nonstick frypans.

3. My red Chantal Honer Whistle teakettle. I need a loud one as I read to forget it's on the stove and have fried a few previous teak kettles.

4. Single hob induction plate. with 110 voltage, I can bring my teakettle to a boil in under 5 mins. Hoping to add a 220 to my new kitchen, understand they throw out the same btu s as a 20k gas burner :-)

5. My kitchen aid professional portable induction oven. Can easily hold 1/4 sheet pans or broil a whole chicken.

6. My French press and Braun grinder

7. My vintage oster blender (from the 50s) and vintage toastmaster art deco toaster. Beautiful and built like iron.....they are as good as new.

8. Charcoal chimney

9. Vacu vin and Reidel stemware

10. MicroPlane cheese grater

11. Taylor meat thermometer..what the pros use.

12. Old school cookbooks (e.g. CIA, la varenne practique)

13. Credit card. I travel 4 to 5 days a week almost every week. Between that and kitchen under renovation, I eat out a lot.

Another vote for kitchen scales. Once I got used to using it I found that it was actually easier than trying to measure everything. I just get a bowl, zero out the scale and start adding ingredients. Done. Love it.

Unfortunately they are. I see too many (actually, almost all of what I've seen) at thrift shops where the enamel has been melted off the bottom. I did find a small fry pan in near-perfect shape for C$6 though (to add to my collection in storage).

While we inherited a Braun hand blender from my late mother-in-law, we also found one at the free store section of a municipal dump.

For those interested in what quality kitchen items and wine consuming items one can find at a thrift store...

Roomba 980
 

I'm going to say the Roomba 980. It picks up all the food we drop all over the place. We have a huge kitchen island and entertain all the time, so there's constantly food and dirt getting dropped on the floor.

After that, our kegerator followed by the new Costco, Kirkland Signature, stemware. They're reidel, and very similar to reidel Syrah glasses, and at $2.25 a stem we bought 8 boxes. Will buy more as we break too many of them.... :(

We have a huge, gigantic, wood-fired, pizza oven out back. It's the best way to cook hands down, except for the fact that it takes 3 hours to heat up. We cook steak, pork chops, pizza, whole fish, veggies, etc... out there. If you're ever thinking of getting one, feel free to ask me questions. I did a ton of research and we ended up doing something custom/with stone masonry, but if I wanted something less expensive and already finished I think something like the Vesuvio 110 would be a good way to go from forno bravo.

I like the ScrewPull or the Rabbit.

Agree with the roomba keeping the kitchen floor clean!! I like how it's able to adjust to many adjustments. It shows here that aside from pets, it can adjust to how big the area to be cleaned, etc. I just love it. I have toddlers and our setup is not always "very neat" every meal time. Glad that Roomba can keep up with the dirt and our chow's shedding. The only problem is its battery life -.-

and my waffle maker. can't live without it!!

I always be careful that my oven's keypad locked, because my 6 years baby start operating it....

Now I am thinking of installing the oven at a higher place so that my child can' reach that.

We're in the same boat, but our neighbor gave us a great idea... Convert the office/form dining space into a casual dining area and then twist the island the opposite way so that the current kitchen/dining space can be converted into one massive kitchen. He laid some type of pet friendly, water proof hardwood as well and it came out looking amazing. So much more cabinet space and it made the entire floor seem so much larger.

I don't really have many options except very expensive ones. I've lived in it this long, I can deal with it for more years. Besides, I am trying to accumulate less stuff, not more!
But lucky you! That sounds really nice.

I have a few different kinds of wine openers. However, just about every time, I'll reach for my waiter's friend. The only exception being for really old bottles, in which case I use that 2-pronged thingy.

Same!^

I like my stovetop waffle iron, even if it is a bit fussy. Otherwise I'd go with KitchenAid as well.

My list of favourite tools used on a regular basis:

Waiter's style corkscrew with a double hinge - much easier than with a single hinge.

Oxo Good Grips citrus zester - the fat handle is comfortable and the multiple circular blades take off zest without the pith.

Chef'n Fresh Force squeeze style citrus juicers - easier on the wrists, no juice on my hands that sting on dry skin.

Honing steel rod for my good knives - I use this 90% of the time since it doesn't remove steel from my knives and save the ceramic sharpening discs to use when needed.

Cuisinart ice cream maker - their insulated bucket holds freezing temperatures well for a home use model and automatic settings come in handy.

Ceramic blade vegetable peeler - super sharp blade with little resistance when peeling. I store it in its original container in my drawer so the blade doesn't chip.

Lagostina pressure cooker

Baratza Virtuoso burr grinder - with conical burrs for my coffee beans. Reliable and low maintenance. I've had mine for 8 years without problems. After all, coffee is the the most important meal of the day!

Some of my kitchen tools from T-fal, including non-stick fry pan and pressure cooker. I liked the fry pan a lot, because it requires very less oil to fry anything so it is really economical and healthy as well.

Breville BMF600XL Milk Cafe Milk Frother

We got that two months ago, refurbished @ ~$80 USD, and have gotten into the habit of a steamed milk nightcap each evening. It's very nice and convenient. When we tried to heat milk before we always ended up with some residue on the bottom of the pot. No more. Cleanup is quick and easy.

Anova Sous Vide!

We have a Bosch Mixer and Blendtec blender I can't live without!

I've had my vacuum sealer for 5 years now, and i got a new one recently on promopure.com. My wife is always mindful of wasted food in our home and I love fishing, so we use it everyday.

Mine is very simple: A 4 inch diameter frying pan I got at the supermarket for $6. Makes a perfectly round over easy egg and a perfect fried egg for DIY egg mcmuffins. Use it a minimum of six times a week.
We have something similar. Downside is he's very good at turning the food into poop :D🐶

Is that a thing that looks like a silpat but sits on the grill grates?

I work at a high end cookware store and we sell those. I was curious as I never got any feed back from customers. Is the food exactly like it would be if it was put directly on the grates?

I don't see how it could be. Seems like if you eliminate the direct flame to meat contact and dripping fat flares/smoke, you might as well cook in the oven. I would like to know also.

I use them for veggies, shrimp, scallops and fish. They get nice char marks and nothing falls between the grates. I've never used them for other meats as I really don't mind the clean up too much.

I love this thread and am always happy to see that it's been bumped.

We broke down and bought a Vitamix a couple months ago, and love it. Our Kitchenaid blender was awesome and served us well for years, but we've both been on smoothie kicks lately, and making up to four a day was beginning to take its toll. The Vitamix does rock.

Fantastic blog. Some of those items are excellent, discontinued and hard to find items too. The Henckels cheese slicer is an excellent tool and hardier than others on the market. And an All-Clad! What a find!

Sadly, I don't have much luck in thrift stores but do pop in once in a while.

A 5 in 1 Multi BBQ Gill tool can be apartable,it is cool...

Gadgets which I probably will love to have!
 

Here are my favorite & the best kitchen gadgets which I have used in my daily routine.

• Hand blender
• Manual squeezer
• Salad spinner
• Electric cattle
• Kitchen knives

We wear out one a year or so. Double-hinged is definitely the way to go.


We got one of the squeeze juicers earlier this year, and now use a ton more fresh lemon, lime, and orange juices in our cooking. So much easier than the old manual glass or metal reamer-style juicers and nowhere near the hassle of an electric juicer.


Definitely helps. It took me a while to find a good one which didn't include diamond chips in the rod--I don't want to remove steel, just line up the edge.


Another new addition in the past year for us, and yes, what a difference over steel peelers!

Thought with the boiling water pot, the rice cooker and the air fryer I had everything I needed in the morning to make everyone’s lunch.

I was wrong.

MrLapLap went to São Paulo and came back with a Japanese made 3 litre “pickle” press.
Vegetables, 2 or 3% of salt, ideally some konbu (maybe a little lemon and yuzu koshou or garlic) add some pressure and a day or three (depending on the recipe). Tsukemono/pickles!
Why did we not get it earlier?
Photo here: https://goo.gl/images/v7tnqu

Available here:

My favorites and most useful gadgets are silicone steamer, mini rice cooker, handheld blender, salad dressing shaker, pans etc. I am using all these gadgets in my daily routine.

On my most recent trip to Finland, some local friends took me shopping at a Fiskars outlet. One of my friends told me that this clever silicone-edged contraption is her favorite cooking spoon. Actually, it's a hybrid cooking and serving spoon. I bought one to try for myself, and it was an instant winner: https://www.fiskars.eu/products/cook...-spoon-1014435

has anyone used one of those pizza chef pans for frozen or fresh pizzas? Any good?

Interesting; a Salad Shooter with a hand crank. Does look useful, though!

Phrase like that belongs on the match thread, not dining.

:D

I would think .

Electric cattle?

(I know, I know.)

After two years of lockdown where I got to know myself in the kitchen rather better than before I have had the chance to begin again in a new house, in a new kitchen where there are no large electrical goods. First purchase was the fridge and freezer. Am currently using two individual induction hobs gifted from two different people. Not ideal, but it’s giving me time to decide on what I’ll want when my rental lease changes from temporary to permanent next year.

What I’m still using on a daily basis:
Panasonic Hot Water Pot - just needs descaling periodically
Zojirushi Rice Cooker (coming up to ten years and as I only cook rice in it and don’t use the inner pan for rinsing the rice it still looks unscratched and new inside)
Phillips Air Fryer - one of the original models, does NOT look new anymore
Pickle press - have a few of these now, including huge ceramic ones with water lock lids
A daikon and wasabi grater (easy to use, easy to clean, much more convenient than a microplane for garlic)
Lodge Cast Iron (amazing on induction)

And the new gadget has been… the Anova Precision Oven (APO)

Ideally I would have chosen something more like one of Panasonic’s “Bistro” Oven range, but given what is actually available in the U.K. (and my budget) I am really happy with my choice and it is very doubtful whether I will be getting myself an integrated oven.

I wish it had some of the self-cleaning functions that come as standard on the East Asian combi-ovens I lust after (Toshiba’s ER-WD3000 is another beaut), but overall I am very happy to have this gadget and am really enjoying all the features; steaming, sous viding, cooking by timer and by probe, proofing, baking with and without steam.
I feel we’re in the midst of a significant paradigm shift when it comes to ovens, am glad to be leaving the conventional kind behind. I don’t see how I will ever go back.
Strange that I’ve ended up being lured into sous vide cooking, and in this format I just don’t need to faff around with bags and seals. An hour (often less) in the APO followed by 2 minutes on a cast iron pan on an induction hob (the heat up time is near instant) and it’s done.

So quick to respond (reaches target temperature in just a few minutes) and easy to use (am personally not experiencing the steep learning curve others have reported) that I’m back to using my other beloved kitchen appliance far more regularly than someone on a low carb diet should - the Ankarsrum Assistent.

My goal now is to get a Bamix immersion blender (but I have to get a washer-dryer first).

The Anova oven looks neat. I recently bought a Calphalon convection toaster oven which does most of the same things, and I love it. I use it all the time; the large oven in the range gets used only rarely.

I bought the Ninja Foodi dual zone air fryer last week. It's great and have made burgers, pork chops, chicken breasts, corn on the cob, and fries. All were great and it's easy to clean. My only complaint is cooking temps vary so greatly between the owners manual and recipes. Also, recipes say pre heat while the manual makes no mention of it. You have to calculate this plus you have to compensate for longer cooking times when cooking two different items at once so it's really a crap shoot. Just pull out when you think it's done and poke it.

Ian, do you have an instant read meat thermometer? You can get one for around $10 and for things like the pork chop or chicken breast it would be perfect. You take the food out and take the temp and put it back if needed....you can't leave it in while cooking but check the temp sooner than you think it should be done and you can guess how much longer it has to go. And don't forget most foods continue to go up in temp for a while after they are removed from the heat source.