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Best Kitchen Staples I Use Every Week
21
items These are the kitchen staples I actually use every single week, from weeknight cooking to weekend baking. I picked tools and ingredients that earn their place in my small New York City kitchen. I organized them by cooking, prep, and pantry so you can...
Sections
3
Cooking Essentials
Prep & Baking
Pantry Staples
Cooking Essentials
The pans, pots, and cooking tools I reach for on weeknights, from seared chicken to soups and stews.
I cook almost everything in this 12-inch skillet, from seared chicken to cornbread. Tip: dry it on low heat after washing so it never rusts.
Lodge Pre-Seasoned Cast Iron Skillet 12"
I reach for this nonstick pan for eggs and weeknight stir-fries because nothing sticks. Tip: use silicone or wooden tools so the coating lasts longer.
T-fal Professional VX3 Brushed Nonstick Fry Pan
I use this pressure cooker for weeknight soups and rice when I am short on time. Tip: let the pressure release naturally for stews so the meat stays tender.
Instant Pot Duo 6 Qt 7-in-1 Pressure Cooker
I use this saucepan for sauces and reheating because it heats evenly and cleans up easily. Tip: warm it on medium, not high, so milk-based sauces do not scorch.
Cuisinart MCPS19-18N MultiClad Pro Stainless Steel
I braise stews and bake bread in this Dutch oven, and it goes from stovetop to oven easily. Tip: let it cool before washing so the enamel stays smooth.
Lodge Essential Enamel Cast Iron Dutch Oven
I reach for these spatulas for eggs and sauces because the silicone edges scrape every bit from the pan. Tip: I keep the small one just for dressings so flavors never mix.
HOTEC 600℉ Heat Resistant Silicone Spatula Set
I use these tongs for almost everything, from flipping chicken to tossing pasta, because they grip without slipping. Tip: use the locking ring to store them closed in a drawer.
OXO Good Grips Stainless Steel Locking Tongs
Prep & Baking
The knives, boards, and baking pieces I use to prep and bake every week, so weeknight cooking and weekend baking both stay easy.
I use this mixer for weekend baking, and it handles bread dough without straining. Tip: start on low when adding flour so it does not cloud up.
KitchenAid Classic 4.5 Qt Tilt-Head Mixer
I use this half sheet for roasting vegetables and baking cookies, and it never warps. Tip: line it with parchment so cleanup takes seconds.
Nordic Ware Naturals Half Sheet
I use this 8-inch chef's knife for almost all my chopping, and it stays sharp. Tip: hand-wash and dry it right away, and hone it weekly.
WÜSTHOF Classic 8 Inch Chef's Knife
I use this board daily because it stays put and is easy to clean. Tip: keep one side for vegetables and the other for bread so flavors do not mix.
OXO Good Grips Plastic Utility Cutting Board
I use these glass cups for everything from melting butter to mixing batters. Tip: microwave in the cup, then pour straight into the bowl.
Pyrex Essentials (3-Pack) Glass Measuring Cups Set
I line my sheet pan with this mat for cookies and roasted vegetables because nothing sticks and cleanup is just a rinse. Tip: I keep two mats so one is always clean while the other is in use.
Amazon Basics Silicone Rectangular Baking Mat
I use this peeler for carrots, potatoes, and cucumbers because it glides without catching. Tip: peel away from your body and keep the blade dry between uses.
OXO Good Grips Y-Peeler
Pantry Staples
The oils, seasonings, and pantry ingredients I cook with every week, from fast pasta nights to slow sauces.
I grind fresh pepper over almost every dish, and it tastes so much better than pre-ground. Tip: grind it right before serving for the strongest flavor.
McCormick® Black Peppercorn Grinder
I keep this spaghetti on hand for fast weeknight dinners with olive oil and garlic. Tip: salt the water well and save a cup of pasta water for the sauce, then toss the pasta in the sauce for a minute so it absorbs flavor.
Barilla Cut Spaghetti Pasta 16 oz
I use these San Marzano tomatoes for quick pasta sauces because they taste sweet, not acidic. Tip: crush them by hand right in the can for a rustic sauce.
Cento Certified San Marzano Whole Peeled Tomatoes
I keep a jar of this marinara in my pantry for nights when I need pasta in twenty minutes. Tip: I simmer it with a splash of olive oil and garlic for a fresher taste.
Rao's Homemade Marinara Sauce, 31.7 oz, 2-count
I cook with this olive oil almost daily, and it makes simple vegetables taste better. Tip: keep it away from heat and light so the flavor stays fresh, and finish dishes with a drizzle rather than cooking it at high heat.
Filippo Berio Cold Pressed Extra Virgin Olive Oil
I season almost everything with this kosher salt because it dissolves evenly and tastes clean. Tip: pinch it from a height over the dish for even distribution, and season in layers as you cook rather than only at the end.
Diamond Crystal Kosher Salt – Full Flavor
I use these glass containers for leftovers and meal prep because they do not stain or hold smells. Tip: cool food before sealing and label the lid with the date.
Amazon Basics Glass Food Storage Containers