Wondering how to start your cookware collection from scratch? Or how to pare down what you have to just the cookware that is worthwhile and necessary? The answer is a little different for everyone. Welcome to My Kitchen Essentials, a column by Made In staff detailing, well, their kitchen essentials.
Matt is the head photographer here at Made In. He makes 95% of the meals in his household, primarily for his wife and 6 year-old daughter, Billie, but also loves to host friends often. These are the tools he uses most often in the kitchen.
12” Carbon Steel Frying Pan
First things first, I like to use my 12” Carbon Steel Frying Pan for just about everything, from searing meat, charring vegetables, to making stir fries or fried eggs. It’s definitely one of the most used pans in my kitchen.
Gooseneck Kettle
This orange gooseneck kettle is a permanent fixture on my stovetop. I make pour over coffee every morning, so having this kettle with its precise pour is crucial to the cause. Also, it's orange and it makes me happy.
3QT Stainless Saucier
I use this sucker to make pastas, bolognese, cacio e pepes, or just for making broths and stocks. I also use this pan for making 6 minute jammy eggs, as well as poaching things like shrimp.
Servingware
Whenever I make something I often like to put it on either a Serving Platter or one of our Serving Bowls. This makes the dish look way better, plus I can clean and stash away any pans I used along the way.
7.5QT Blood Orange Dutch Oven
I use this all the time, epecially when I’m making large format dishes. Whether I’m making chili, bolognese, or gumbo I always make sure I make enough to freeze for another time. This is the perfect piece of cookware for slow cooking stews, or braising meat. I also use this to make fish tacos for frying. The high walls and heat retention make it so much easier.
A Really Good Knife
My favorite kitchen knife is my Japanese Santoku Knife. It’s lightweight, cuts through anything, and is a joy to use. The other knife I absolutely love is the Limited-Edition 5” Santoku Knife. I love the shorter blade and how much control it gives me—it feels like an extension of my hand. Whether I'm breaking down a crown of broccoli or mincing a shallot, this knife can handle it all.
Carbon Steel Griddle and Grill Press
I use the Carbon Steel Griddle for all my weekend culinary battles. Pancakes, French toast, bacon, hashbrowns, scrambled and fried eggs are all getting their turn on this. I’ve also been making a lot of “smash burger” breakfast sandwiches with breakfast sausage. I use the Grill Press most often not for smashing, but as a food weight. This helps me get a good char on vegetables that my kid will annihilate.
Butcher Block (or Any Non Plastic Cutting Board)
I have a really heavy duty butcher block, but when I don't feel like messing with a heavier block I have wood composite cutting boards (never plastic) that help my knives stay sharper, longer.
Ready to Shop?
I hope you enjoyed this peek inside my kitchen, and that it gives you an idea of everyday ways to use certain products. Be sure to check out future installments of My Kitchen Essentials to see what other products are loved by Made In staff.
