The Kitchen Essentials I Actually Use (And Why Your Tools Don't Need to Be Fancy)
By Maren — Home cook energy. Not chef energy. Let's make something good with what you've got. ·
It’s September, and if you’re anything like me, you’re feeling that shift. The Minneapolis air is finally getting that crisp, ‘should-I-wear-a-light-jacket?’ bite, and my internal clock is screaming soup season.
I get a lot of DMs from you guys asking for my ‘kitchen essentials’ list. Usually, when people ask this, they’re expecting me to link some $400 Japanese knife or a stand mixer that costs more than my first car. But you know me—I’m a middle school teacher by day. I don’t have room for gadgets that only do one thing, and frankly, I don’t have the budget or the patience for them either.
My philosophy? If it can’t handle a Tuesday night dinner after I’ve spent eight hours grading essays and dodging spitballs, it doesn’t belong in my kitchen. Here is what I actually use, day in and day out.
The Cast Iron (Or, Grandma’s Best Advice)
If you’ve watched my TikToks, you’ve seen the heavy, seasoned-to-perfection pans I inherited from my grandmother. There is something so grounding about cooking in a pan that has survived three generations of family dinners.
If you don’t have an heirloom, go to a thrift store or just pick up a standard Lodge. It’s the original non-stick. Once you get the hang of keeping it dry and oiled, it’s indestructible. I use mine for everything: searing chicken thighs, baking cornbread, or just frying an egg when I need a quick hit of protein. It doesn’t need to be babied, and it makes food taste better. Period.
A Knife That Doesn’t Make You Nervous
I own one ‘good’ chef’s knife. It was a gift, it’s sharp, and it stays in a block where my students can’t touch it. But for 90% of my prep work? I’m reaching for my $15 utility knife.
Stop feeling like you need a 12-piece set of knives to be a ‘real’ cook. You need one sharp knife that feels balanced in your hand and a honing steel to keep the edge true. If you’re scared of your knife because it’s too big or heavy, you’re going to hate prepping vegetables. Find a knife that feels like an extension of your hand, keep it sharp, and you’re golden. Safety is just as much about comfort as it is about skill.
The ‘Multi-Tasker’ Baking Sheet
I have three rimmed baking sheets. They are dented, stained with balsamic vinegar, and have seen better days. But they are the backbone of my kitchen.
Sheet-pan dinners are my version of self-care. Throw some root vegetables, a protein, and whatever herbs are looking sad in the fridge on a tray, toss it in oil, and roast it. It’s a complete meal with one piece of cleanup. If you buy nothing else, buy a heavy-duty, half-sheet pan. If you want to be fancy, get a silicone mat so you don’t have to waste parchment paper, but honestly? Parchment paper works just fine, too.
The Container Situation (Gary’s Home)
My sourdough starter, Gary, lives in a simple glass jar I saved from a jar of store-bought pickles. People always ask if I have fancy proofing bowls or specialized fermentation crocks. I have a bowl I bought at a garage sale in 2018.
For kitchen organization, I’m a big fan of using what you have. Glass jars, plastic tubs from takeout, whatever—they all hold flour, sugar, and leftovers just fine. Don’t fall for the aesthetic ‘pantry organization’ trap unless it actually makes your life easier. If you can’t see what’s in the container, you’re going to forget about it, and then it’s just going to end up as a science experiment in the back of your fridge.
The Kitchen ‘Soul’
Beyond the metal and the glass, your most important essential is your curiosity. When I’m teaching, I tell my kids that if they aren’t making mistakes, they aren’t learning. The kitchen is the exact same way.
Maybe your first attempt at sourdough is more of a ‘sourdough brick.’ Maybe you burned the butter. Who cares? It’s food. It’s meant to be eaten, and it’s meant to be shared. My kitchen isn’t a laboratory; it’s a place to recharge.
Cooking for people is my love language, but I’ve learned that the people I love don’t care if the roast was perfectly seared or if I used the ‘right’ spatula. They care that I took the time to feed them.
So, what’s in your kitchen right now that you’re actually proud of? Is it a fancy gadget you finally learned to use, or is it a chipped mug that you use for your morning coffee? Come over to my latest post and let me know—I’d love to see what you’re working with. Let’s keep it real, keep it simple, and make something good tonight.