What’s in a Head Chef’s Kitchen: The Tools I Actually Use Every Day

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Professional kitchens run on a surprisingly short list of tools. Here’s what I reach for every single day, what I’d skip, and the independently tested versions of each that are worth your money.

Chef’s note: Every day I use a stainless skillet, a cast-iron skillet, a nonstick skillet, an instant-read thermometer, a digital scale and tongs. If I could give a home cook just one thing besides a good knife, it would be a good pan.

1. Skillets: one of each, for a reason

Stainless, cast iron and nonstick skillets on a stove, each cooking a different dish — Stainless for sauces, cast iron for searing, nonstick for eggs and fish. (Illustration)

Chef’s note: Each pan has a job. Cast iron is for steak and hard searing. Stainless is for pan sauces and deglazing. Nonstick is for eggs and fish. In my kitchen you need all three, but if you can only buy one, buy stainless.

Stainless (buy this first): All-Clad D3 Stainless 12″ Fry Pan

America’s Test Kitchen’s top 12-inch stainless skillet: fully clad construction for responsive heating and even browning, a broad cooking surface with low, flared sides that help moisture evaporate, a manageable 2.8 lb weight, and a handle that stays cool on the stovetop. The testers found that spending around $150 bought noticeably better performance than budget pans under $100 (America’s Test Kitchen).

Check price: All-Clad D3 12″

Cast iron: Lodge 12″ (value) or Smithey No. 12 (upgrade)

America’s Test Kitchen’s Best Buy, the Lodge 12-inch, costs around $35 and performed comparably to premium pans: rough at first, but it quickly built up seasoning and released food well. The winner, the Smithey No. 12 (around $200), was silky-smooth from day one and held heat for excellent, even browning (America’s Test Kitchen).

Check price: Lodge 12″

Check price: Smithey No. 12

Nonstick: T-fal Experience 12.5″ (value) or All-Clad 12″ Nonstick (upgrade)

America’s Test Kitchen’s Best Buy, the T-fal Experience (around $45), is lightweight, induction-compatible and has a comfortable handle, though its slightly domed surface lets oil drift to the edges. The overall winner, the All-Clad Stainless 12″ Nonstick (around $180), offers a spacious surface, gently sloped walls and reliable release (America’s Test Kitchen).

Check price: T-fal Experience

Check price: All-Clad Nonstick

2. An instant-read thermometer

Instant-read thermometer checking a roast chicken — Stop guessing when meat is done. (Illustration)

Chef’s note: What matters: it reads in a few seconds, it’s accurate, and it’s waterproof and easy to clean. It doesn’t need to be expensive.

Best value: ThermoWorks ThermoPop 2. America’s Test Kitchen’s Best Buy: reads in about 2.6 seconds, accurate to within 0.3°F at 125°F, and waterproof (America’s Test Kitchen).
Upgrade: ThermoWorks Thermapen ONE. The winner: about 1.1 seconds, accurate to within 0.07°F at 125°F, and waterproof (America’s Test Kitchen).

Check price: ThermoPop 2

Check price: Thermapen ONE

3. A digital scale

Digital kitchen scale weighing flour in a bowl — Weighing beats cups every time, especially for baking. (Illustration)

Chef’s note: Look for a tare button, accuracy to the gram, and a flat top that’s easy to wipe clean. For baking, a scale is essential.

Top pick: OXO Good Grips 11 lb Food Scale with Pull-Out Display. America’s Test Kitchen’s winner: accurate, with a display that pulls out nearly 4 inches so big bowls don’t hide it, and a removable platform for easy cleaning (America’s Test Kitchen).
Best value: Ozeri Pronto. The Best Buy: accurate and easy to use with a bright display, though the platform doesn’t come off for cleaning (America’s Test Kitchen).

Check price: OXO scale

Check price: Ozeri Pronto

4. Tongs

I use tongs every day. America’s Test Kitchen’s long-running favorite is the OXO Good Grips 12-Inch Tongs: precise pincers that feel like an extension of your hand, and a lock you engage by tapping a metal tab (America’s Test Kitchen).

Check price: OXO 12″ tongs

What I’d skip

Chef’s note: Two things people buy that I think are a waste: single-purpose gadgets like avocado slicers, and big knife sets in a block. One good chef’s knife does most of the work.

Start with the knife: see our best chef’s knives under $100, pair it with a good cutting board, and learn how to keep it sharp.

The bottom line

Skip the gadget drawer and build a short list: one good knife, a stainless skillet, then cast iron and nonstick, an instant-read thermometer, a scale and a pair of tongs. That’s the core of a professional kitchen, and it fits in yours.

Start with the All-Clad D3 skillet