Every time I see a meat tenderizer, I think of my mother. Specifically of the way in which she, as someone wary of emotional vulnerability yet full of affection (classic Boomer combo), decided to make Austrian pork schnitzel her love language — and the meat tenderizer her translator. In hindsight, that steel hammer was one of the best, most essential cooking tools in our home; it was also a beginner-friendly tool for me, a Montessori kid used to playing with saws at recess and expressing my feelings via dried bean art.
That tenderizer has become a staple of my kitchen ecosystem today. But one person’s tenderizer is another’s hand-me-down whisk, Japanese chef’s knife, or grill press. So what do other people consider their ride-or-die cooking tools? What are the baseline peelers, knives, and spatulas that are in constant rotation, the tools that make you feel like a culinary John Wick? I decided to ask not just chefs, but chefs with culinary school teaching experience (aka endless patience and a knowledge of novice-level skillsets) about what they consider to be the best beginner cooking tools.
I picked the brains of four teachers with experience in a variety of programs, from Hot Bread Kitchen — a New York City nonprofit that helps immigrants break into the food industry — to the legendary Institute of Culinary Education, all in the hopes of answering the inherently relative question of what constitutes an essential cooking tool for beginners.
Whether or not your new kitchen workhorse is destined to become an heirloom, some dos and don’ts for your search
Do: Look for tools that don’t just do one thing.
Do: Read product reviews.
Don’t: Spend more than you need to on, say, a pair of tongs. And if you’re lucky enough to have a grandpa with a sick filet knife, maybe ask him about it.
First, grab a meat tenderizer.
Kitexpert Meat Tenderizer
Where to Buy:
Now, let’s talk tools.
The best beginner cooking tools, according to Hot Bread Kitchen culinary teachers
Hot Bread Kitchen is a NYC-based culinary institute whose goal is to “uplift women, gender-expansive people, immigrants, and people of color” by helping them launch their careers in the food industry through intensive culinary training. Culinary instructors Kandy Williams and Charlene Johnson are two of the organization’s many acclaimed teachers, and they had some choice advice on the best beginner cooking tools.
A great spatula
“Spatulas are often one of the first tools that I introduce to my kids to learn to use when cooking because they’re safe and easy to handle,” says Williams. “It’s your all-in-one tool — perfect for flipping, stirring, and scraping every bit of batter from a bowl.”
“I love to use a silicone spatula to gently fold ingredients like egg whites into batter,” Williams goes on. “As a baker, this is one of my favorite tools in the kitchen. I use it all the time when I prepare my buttercreams, cakes, and alfajores (Peruvian macarons). This keeps the mixture light and fluffy.”
Johnson seconds the tool’s utility for not only whipping up meals, but also allowing you to store your leftovers and ingredients. “It will allow you to get every bit of your food from containers,” she says, “to where they need to be — in your belly!”
Reach for a BPA-free silicone spatula such as this high-rated option that costs less than an order of avocado toast. It’s heat-resistant up to 600 degrees Fahrenheit, has a stainless steel internal frame — just like RoboCop — and a slightly curved blade for scraping and folding with precision.
DI ORO Silicone Spatula
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A workhouse vegetable peeler
At home, Williams relies on a high-quality peeler to prep everything from mashed potatoes to causa peruana with her kids; it makes prep work much faster for her students and more efficient for her as a culinary instructor. “I always show how to use a peeler safely by peeling away from the body and using short, controlled strokes. They use it to peel potatoes, carrots, butternut squash, and more vegetables. It’s also a great tool to introduce them to different textures.”
Johnson also swears by the power of the classic Swiss peeler, specifically — and not just for veggies. “It’s efficient and precise,” she says. “Use it on chocolate, cheese, or citrus. Get creative. FYI, the purpose of the protruding circle to the side of the peeler is to remove potato eyes.”
Williams Sonoma’s straight swivel-action, steel blade peeler contours to the shape of whatever potato, pear, or state fair butter sculpture you’re peeling:
Williams Sonoma Prep Tools Straight Swivel Peeler
Where to Buy:
For a classic Swiss peeler, you can’t go wrong with a Victorinox straight blade, which has been GOATed by many. It’s peeler is lightweight, is made with a nonslip textured handle, and is under $10 on Amazon.
Victorinox straight-blade peeler
Where to Buy:
A solid paring knife
As Williams says, a paring knife is “small and versatile, perfect for tasks that require precision, like peeling, trimming, or slicing small fruits and veggies.” She introduces the tool to beginner students to use for more delicate tasks — such as cutting strawberries, scoring tomatoes, or trimming herbs — in order to build their knife skills safely. “In classes my students use a paring knife to practice the concasse technique,” she says, “They love to prepare ratatouille. The paring knife is often called the ‘extension of the hand’ because it’s so maneuverable.”
Quality knives can be a costly investment, but beginners will appreciate the affordable paring knife from Quince. Its 3.5-inch paring knife is made out of 33 layers of Japanese Damascus stainless steel — which helps it achieve excellent blade balance — and it features a naturally water-resistant Pakkawood handle.
Quince Essential Japanese Damascus steel 3.5” paring knife
