We’ve all got our routines, ways we do things, and how we go about our business in the kitchen. Everyday, there are things I reach for over and over. They’re kinda like my kitchen workhorses, know what I mean? Here are the five things I use most, not necessarily in order of frequency:
1. Salt
I happen to like a combination of kosher salt and gray sea salt. I mix them about half and half, and leave it in a Weck jar by the stove. I like the texture of kosher salt, and the idea that we are getting good minerals in with the gray salt. Oh, and it’s pretty. Sometimes that’s important. This is my staple, but I have others I use to “finish” dishes (which is fancy foodie talk for sprinkling them on right before serving).
As a food lover, I have a growing library of specialty salts: river, hawaiian, a black salt and other salts mixed with herbs like a Tuscan mix I picked up somewhere. I love it to sprinkle on steaks, or roasting vegetables. Salts are one of the seasonings I love most in the kitchen, and there are so many to choose from! Also, it occurs to me, I just might have a salt problem.
2. Fresh Cracked Pepper
I have an embarrassingly large pepper mill. It could double as a weapon, seriously. It sits by my stovetop, next to the salt, and I use it several times a day (and it shows). I have a smaller version at the dining table. Pepper loses it’s flavorful punch once it’s crushed or cracked (think powder or chunkier bits, your choice). So, using a mill that does the job right before you need it makes a huge difference in flavor. Honest! Mills are really easy to find, and highly affordable. Some are even sold filled with peppercorns in the spice aisle. Easy peasy.
3. Rice Bran Oil
This might be something a little unusual, but it’s a wonderful thing to have in the kitchen, again, next to the stovetop. This oil is multi faceted: it’s neutral in flavor, and has a high smoke point. These are things which are important to me. I’ll not go into the details, but burning oil is bad. Burning oil takes a perfectly virgin oil and makes it bad for you with it’s charred bits. So, reach for the rice bran oil and skip all that.
4. A Good Knife
About two years ago, I bought a really, really good knife. I had heard this was a piece you want to invest in, and hopefully only buy it once. I love my knife, and I use it multiple times a day. It has a good sturdy edge on it, and feels good in my hand. I cut apples, slice onions, dice bacon, and chop greens with it. It’s probably the thing I use most during the day.
5. Carbon Steel Skillet
I have some cast iron and enameled cast iron pans, but the carbon steel skillet is the one I use daily. They come somewhat seasoned, and need a good rub of oil after cleaning. They function very similarly to cast iron, without the weight lifting and tweaked wrist (maybe that’s just me). They are nearly non-stick as well. It’s the perfect pan for eggs in the morning, grilled cheese at lunch and whatever else you can throw at it for dinner. Mine just stays on my stovetop after washing, so I don’t have to fetch it before I start heating up the burner. Cuz I’m lazy like that.
What are your kitchen workhorses?
Hmmm . . . you made me think about what my kitchen go-to items would be. Tool-wise, I would have to say the quality measuring cups I invested in make me really happy. I also keep multiple sets of rectangular metal measuring spoons. I separate the sets and just stand them all in a mug in the cupboard so I can always find one in the size I need. I use my Kitchenaid Santuko knives a lot. Kitchenaid knives are not horribly expensive, but they hold a sharp edge well enough for me. I just don’t know about ingredients, though. Good quality cinnamon and vanilla top my list, I guess, because I like to bake! Rice bran oil sounds worth checking out–thanks for the tip.
So we’ve got two votes for good knives. I think I’ll throw in a third vote. 🙂 As well as another comment about rice bran oil…definitely does sound worth checking out.
Thanks for your comment Jan C.
Aby
Never heard of rice bran oil. Gotta try it!
I would also love to know more about rice bran oil, Brandie!
I love these sorts of lists. I use peanut oil as my go to oil for similar reasons. I might try the rice bran one next. I have a number of different salts too. I absolutely LOVE my french Marlux pepper mill (walnut with a glass body). It is expensive but we bought it over 15 years ago and it is still one of our favourite things (after we invested in good quality knives 25 years ago). I also love the narrow rectangular measuring spoons I bought a few years ago so that the little ones fit inside spice jars. My silicon spatula spoon is something I reach for again and again – I love that you can mix and wipe out the mixing bowl with it. Good quality measuring cups that have a bunch of different sizes including 3/4 and 2/3. A cheap oil mister that I can use my own oil in and it works better than the more expensive Misto. Can’t remember the name of it now – I found it in my supermarket’s fresh produce section.
Ahh good things. A good knife is so important. I’d spend money there first before anything else. Though I do love my food processor, I don’t use it as much (I hate doing dishes!)
I hope you all do try the rice bran oil. It’s fab, and also great if you have guests or family members with allergies (in lieu of peanut oil, which I adore for frying BTW).