The Only Kitchen Essentials Worth Your Counter Space
By Maren — Home cook energy. Not chef energy. Let's make something good with what you've got. ·
Let’s Keep It Real: You Don’t Need a Professional Kitchen
Happy May, friends! If you’ve been following my TikTok for a while, you know my kitchen is basically a glorified closet in my Minneapolis apartment. Between grading middle school essays and making sure Gary (my very temperamental sourdough starter) is fed, I don’t have the bandwidth—or the room—for those giant, 40-piece knife blocks or fancy gadgets that only do one thing. Like, why would I buy an avocado slicer when I have a perfectly good knife and a spoon?
I get a lot of DMs asking, “Maren, what do I actually need to start cooking real meals?” People think they need to drop a paycheck at a high-end kitchen store to make something delicious. Spoiler alert: You absolutely don’t. My philosophy is all about home cook energy. It’s not about perfection; it’s about making sure the people you love (or just yourself on a Tuesday night) are fed well. Here is the short list of kitchen essentials that have survived years of my chaos.
The Cast Iron: My Grandmother’s Legacy
If you come over, you’re going to see a lot of worn-in, slightly stubborn cast iron skillets. These were my grandmother’s, and honestly, they’re the only pan you truly need. You can sear a steak, make a Dutch baby pancake, or sauté some veggies, and then just wipe it out and put it back on the stove.
If you’re just starting, get one 10-inch pre-seasoned skillet. It’s naturally non-stick if you treat it right, and it lasts forever. Just don't put it in the dishwasher—ever. If you do, I might cry a little bit. It’s the ultimate multi-tasker, and the more you use it, the better it gets. Think of it as a low-maintenance relationship: give it a little oil, don’t stress it out, and it’ll feed you for a lifetime.
The “Do-It-All” Knife
I see so many people struggling with dull, tiny paring knives trying to chop an entire onion. It’s a recipe for frustration (and a band-aid). You only need one good chef’s knife. It doesn’t have to be a $300 Japanese steel blade that requires a master’s degree to sharpen. Just find one that fits comfortably in your hand.
When you’re grocery shopping, think about the weight. Does it feel balanced? Go to a local shop and hold a few. Once you’ve got one, keep it sharp. A sharp knife is actually safer than a dull one because it won’t slip when you’re cutting through that stubborn winter squash. That’s it. One knife, one cutting board, and you’re basically a pro.
Bowls That Pull Double Duty
I have a nesting set of stainless steel mixing bowls that I’ve had since I moved out of my parents' house. They’re dented, they’re scratched, and I use them for everything. Whether I’m tossing a salad, proofing dough for Gary, or holding washed berries, they’re the workhorses of my kitchen.
I love stainless steel because it’s lightweight and won’t shatter if I drop it—which happens more often than I’d like to admit before my morning coffee. Plus, they’re super easy to stack. If you’re tight on cupboard space, these are your best friends.
The Magic of Low-Tech Tools
We live in a world of air fryers and immersion blenders, and while those are fine, I prefer the tools that don't need an outlet. A sturdy wooden spoon is non-negotiable. I have one that’s smoothed down on one side from years of scraping the edges of my pots. It’s gentle on non-stick pans and sturdy enough to stir a thick sourdough loaf.
Also, get a bench scraper. I know, it sounds like a bakery tool, but it’s a game-changer for home cooks. You can use it to scoop up chopped onions and celery off your cutting board without making a mess, or to clean your counter after you’ve been kneading dough. It’s the most satisfying kitchen tool I own, and it costs less than a decent latte.
Why Less is More
Cooking shouldn't feel like a chore because your kitchen is cluttered with stuff you never use. When you pare down your tools to the essentials, you stop worrying about the equipment and start focusing on the food. You start tasting as you go. You start experimenting. That’s where the magic happens.
My grandmother used to say that the food tastes better when it’s made with intention, not expensive gadgets. She was right. Whether you’re cooking for a crowd or just trying to get through the work week, keep it simple. Use your hands, use your intuition, and for heaven's sake, don't forget to season your food.
What about you? What’s that one “essential” in your kitchen that you absolutely cannot live without? Is it a vintage whisk or maybe a specific type of spatula? Drop a comment below or shoot me a DM—I’m always looking to see what you guys are cooking with. Let’s talk shop!