A friend just introduced me to a chainmail metal scraper for cast iron pans. I’m stunned that I have never before encountered this hard-working helper. What’s your favorite kitchen tool?
Adding to the chorus on the immersion blender, the microplane, the instant read thermometer, the digital scale. Several years ago, I bought a silicon scraper for my cast iron pans; it's very inexpensive and does the job well. Also in the very cheap department: a mini-spatula that scrapes out the last bits of peanut butter, etc. from jars. But the real game-changer in my lifetime as a cook has been parchment paper. There is nothing like it.
What???? No one has mentioned the inexpensive wooden juicer, which gets every bit of juice out of citrus and rinses off easily. Along with my immersion blender, this is my favorite, that's for sure!
An $8 Victorinox 4-inch serrated paring knife -- I have a drawerful of colors and tips (pointed or round). I prefer these over my more expensive knives, which sit in my knife block, wondering.
I have about five pairs of small cheap tongs in my utensil drawer. I find them to be super versatile for cooking and serving, it’s nice to be able to grab a fresh one at will.
My Spurtle! Flat bottomed wooden spoon. (Spatula meets spoon) Graham Kerr, the Galloping Gourmet, used them on his tv shows back in the 70’s. Durable, gets into the corners of a pan, heat resistant, perfect!
A bench scraper. I thought using one’s knife after chopping vegetables would suffice. That is until I used a bench scraper in a cooking class. What a game changer!
Love my chain mail iron skillet cleaner and my Microplane for grating zest but my absolute fave is my THERMAPEN! It has a dedicated spot on the shelf. ❤️ Great question!
As a child my mother took old purses of my grandmothers from the 20’s and used them as a “chain mail” scrubber. Later she regretted it when she saw them being appraised on Antiques Roadshow.
My bench scraper. Along with scraping clean my cutting surfaces I use it for
portioning bread dough, scooping up chopped vegetables, cutting bar cookies and, when sprayed with oil, portioning homemade marshmallows and sticky nougat. It’s the perfect tool for cleaning egg up off the floor. All for $1 per scraper.
I don't know what it's called but it's a whisk shaped like a spring and it's for stirring sauces - my sister had one and I gave it to all my sisters-in-law as presents when I first met them. Then I finally gave one to myself! I'm using it a lot these days drinking all this cocoa!
A potato ricer. Makes perfect, silky smooth mashed potatoes; hits the sweet spot in between an old-fashioned masher that leaves some little potato chunks behind and a food processor that results in gluey potatoes.
So many great tools mentioned here. I use them all. Couldn’t pick a fave. But immersion blender has no competition. Ditto thermopen, microplanes, Lamson fish turner spatulas. Tongs.
One other thing. Ever since I started drinking loose tea, I have mourned the presence of tea leaves in the drink itself. Then I discovered teapots with an insert to hold the tea leaves while they steep. Such a small, happy invention!
My favorite & most used is the potato/vegetable peeler, because I am left handed and not as efficient with a knife! I am one of those left handers that wish there were more left handed pans, scissors, etc. Wonder if this response will prompt any left handers to weigh in.
Silicone spatulas, especially the small ones, I can go through three a day. And my Shun chef's knife. Luckily I live in Portland so I can easily get it sharpened for free (for life!) at the factory.
Opinel tomato knife. My sister came to my house and I handed it to her to slice tomatoes. She looked at me wide eyed, a revelation. I promptly gave all my nieces one for Christmas, and of course one for her too.
I have three very old Cuisinart spatulas that I use every day. I can't find decent replacements, because everything I find is either too small or too hard. Would love to find something new.
Two I can't live without - wooden spatula from Jonathan's spoons - perfect for every pan - https://www.woodspoon.com/ and cheap bamboo spider (Chinese skimmer) - use to retrieve noodles/pasta, blanched veggies from boiling water!
I’m in the Junior League and I was looking to create a cooking basket of goodies to raffle off. This was a timely post and you all have given fantastic ideas. Thank you!!
I have a two pronged narrow wooden fork that I use many times a day to stir, poke and whisk. Expanding sponges from Trader Joe’s, just the right size to squeeze dry.
Thermapen! Checking doneness by feel and sound is idyllic, but impractical. When you’re trying to get food to the table on a weeknight, you don’t have time to keep checking and rechecking, or starting over if you’ve overcooked it.
I like the Rösle locking tongs. The have an ergonomic locking system that works with one hand that involves an internal magnet and ball. Hold it in one hand. If it's open, close it and and point it up and it locks. If it's closed, point it down and it opens. They make a silicone one for non-stick surfaces and very durable stainless one for everything else in various lengths.
My thick, solid cutting board made from strips of wood. Beautiful, stable, and very satisfying to use with my knives sharpened with my whetstone. I’m with everyone else on the thermapen, mandoline, and scraper.
Wouldn’t the chain mail destroy the seasoning on the skillet. I use a metal scouring pad occasionally but only as a last resort. The best technique I find, is to wash the skillets while still hot (no soap, just hot water and a nylon dish brush).
Mystery solved! One of these was hanging inside the under sink cabinet when we moved into our new condo a few months ago. It’s pretty but had no idea what it was. Thanks,Ruth!!
But wouldn’t a chain mail scraper wear off the finish of a cast iron pan? What’s the best way to clean such pans without destroying the finish? Do you re-season them with every use?
Things I use all the time that give me great pleasure: cheap flat bottom wooden spoon, Wusthof fish spatula, Wusthof chef's knife, OXO salt grinder for grinding black salt, OXO salad spinner, OXO mandoline, inexpensive Victorinox knives that stay sharp forever and can get tossed in the tool drawer.
Digital scale! Honorary mention to silicone whisks, microplane, and quarter sheet pans.
Stick blender!
Adding to the chorus on the immersion blender, the microplane, the instant read thermometer, the digital scale. Several years ago, I bought a silicon scraper for my cast iron pans; it's very inexpensive and does the job well. Also in the very cheap department: a mini-spatula that scrapes out the last bits of peanut butter, etc. from jars. But the real game-changer in my lifetime as a cook has been parchment paper. There is nothing like it.
What???? No one has mentioned the inexpensive wooden juicer, which gets every bit of juice out of citrus and rinses off easily. Along with my immersion blender, this is my favorite, that's for sure!
An $8 Victorinox 4-inch serrated paring knife -- I have a drawerful of colors and tips (pointed or round). I prefer these over my more expensive knives, which sit in my knife block, wondering.
I have about five pairs of small cheap tongs in my utensil drawer. I find them to be super versatile for cooking and serving, it’s nice to be able to grab a fresh one at will.
My Spurtle! Flat bottomed wooden spoon. (Spatula meets spoon) Graham Kerr, the Galloping Gourmet, used them on his tv shows back in the 70’s. Durable, gets into the corners of a pan, heat resistant, perfect!
A bench scraper. I thought using one’s knife after chopping vegetables would suffice. That is until I used a bench scraper in a cooking class. What a game changer!
My clean finger. Best spatula ever.
Fish turner! Can’t live without it
Love my chain mail iron skillet cleaner and my Microplane for grating zest but my absolute fave is my THERMAPEN! It has a dedicated spot on the shelf. ❤️ Great question!
A Swedish Whisk: https://www.amazon.com/Ludwig-Scandinavian-Type-Whipper-Small-Whisk/dp/B00DJ6BCRC?th=1
As a child my mother took old purses of my grandmothers from the 20’s and used them as a “chain mail” scrubber. Later she regretted it when she saw them being appraised on Antiques Roadshow.
My bench scraper. Along with scraping clean my cutting surfaces I use it for
portioning bread dough, scooping up chopped vegetables, cutting bar cookies and, when sprayed with oil, portioning homemade marshmallows and sticky nougat. It’s the perfect tool for cleaning egg up off the floor. All for $1 per scraper.
Bench scraper. Thermapen. Digital scale.
I don't know what it's called but it's a whisk shaped like a spring and it's for stirring sauces - my sister had one and I gave it to all my sisters-in-law as presents when I first met them. Then I finally gave one to myself! I'm using it a lot these days drinking all this cocoa!
A potato ricer. Makes perfect, silky smooth mashed potatoes; hits the sweet spot in between an old-fashioned masher that leaves some little potato chunks behind and a food processor that results in gluey potatoes.
So many great tools mentioned here. I use them all. Couldn’t pick a fave. But immersion blender has no competition. Ditto thermopen, microplanes, Lamson fish turner spatulas. Tongs.
Mini whisks! So incredible useful. For little vinaigrettes, sauces, even stirring sugar into tea. I have a bunch and am constantly reaching for them.
Thermapop, fish spatulas, a cheap Japanese plastic mandolins.
Silicon spatula!!! a gajillion uses!
One other thing. Ever since I started drinking loose tea, I have mourned the presence of tea leaves in the drink itself. Then I discovered teapots with an insert to hold the tea leaves while they steep. Such a small, happy invention!
My favorite & most used is the potato/vegetable peeler, because I am left handed and not as efficient with a knife! I am one of those left handers that wish there were more left handed pans, scissors, etc. Wonder if this response will prompt any left handers to weigh in.
A Foley fork….old fashioned tool for incorporating and blending solid substances with dry and wet ones!
Silicone spatulas, especially the small ones, I can go through three a day. And my Shun chef's knife. Luckily I live in Portland so I can easily get it sharpened for free (for life!) at the factory.
Opinel tomato knife. My sister came to my house and I handed it to her to slice tomatoes. She looked at me wide eyed, a revelation. I promptly gave all my nieces one for Christmas, and of course one for her too.
Been thinking about this lately. Silicone spatulas, microplanes, Kuhn Rikon “y” shaped vegetable peelers and Meisermaster tomato knives.
I have three very old Cuisinart spatulas that I use every day. I can't find decent replacements, because everything I find is either too small or too hard. Would love to find something new.
Two I can't live without - wooden spatula from Jonathan's spoons - perfect for every pan - https://www.woodspoon.com/ and cheap bamboo spider (Chinese skimmer) - use to retrieve noodles/pasta, blanched veggies from boiling water!
I’m in the Junior League and I was looking to create a cooking basket of goodies to raffle off. This was a timely post and you all have given fantastic ideas. Thank you!!
I have a two pronged narrow wooden fork that I use many times a day to stir, poke and whisk. Expanding sponges from Trader Joe’s, just the right size to squeeze dry.
My Wusthof chef's knife!
Thermapen! Checking doneness by feel and sound is idyllic, but impractical. When you’re trying to get food to the table on a weeknight, you don’t have time to keep checking and rechecking, or starting over if you’ve overcooked it.
I like the Rösle locking tongs. The have an ergonomic locking system that works with one hand that involves an internal magnet and ball. Hold it in one hand. If it's open, close it and and point it up and it locks. If it's closed, point it down and it opens. They make a silicone one for non-stick surfaces and very durable stainless one for everything else in various lengths.
https://www.amazon.com/gp/product/B000PK55QE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
My thick, solid cutting board made from strips of wood. Beautiful, stable, and very satisfying to use with my knives sharpened with my whetstone. I’m with everyone else on the thermapen, mandoline, and scraper.
Lol tongs!
There are so many but I would have to say my Shun knife or knives as that is what is used the most everyday when preparing dinner.
Wouldn’t the chain mail destroy the seasoning on the skillet. I use a metal scouring pad occasionally but only as a last resort. The best technique I find, is to wash the skillets while still hot (no soap, just hot water and a nylon dish brush).
The half rubber spatula. It reaches the last scoop out of every jar of everything!
Mystery solved! One of these was hanging inside the under sink cabinet when we moved into our new condo a few months ago. It’s pretty but had no idea what it was. Thanks,Ruth!!
Benriner mandoline slicer. Thermapen One instant read thermometer. Di Oro heat resistant spatulas.
But wouldn’t a chain mail scraper wear off the finish of a cast iron pan? What’s the best way to clean such pans without destroying the finish? Do you re-season them with every use?
The chainmail is a game-changer, for sure!
Best knife... can't live (or travel) with it.
My funnels, one that fits over the opening of a mason jar, another with a narrower opening which fits over an olive oil, salad dressing or milk bottle
Brilliant tool. Got mine w a Finex pan and lid. One of my favs
Garlic/ginger mandolin! Hands down fav and a bench scraper
Garlic/ginger mandolin
My wooden spoons/spatula.
Things I use all the time that give me great pleasure: cheap flat bottom wooden spoon, Wusthof fish spatula, Wusthof chef's knife, OXO salt grinder for grinding black salt, OXO salad spinner, OXO mandoline, inexpensive Victorinox knives that stay sharp forever and can get tossed in the tool drawer.