Le Creuset is great and all, but you can get the same quality for a fraction of the price.(GMVozd via Getty Images)
I've always considered myself a frugal person; there's a reason I get paid to write about home and kitchen deals, after all. But with tariffs raising prices across a wide range of items, I'm feeling even thriftier than usual. If there's an inexpensive product that performs just as well as (or better than) a pricier counterpart, I'm going with the more budget-friendly option every time. That said, I also recognize that there are instances when spending a bit more for a top-tier product is worth it.
Take kitchen gear, for example. Before I became a deals writer, I made a living as a professional baker. Because of this, I have strong opinions when it comes to what's actually worth shelling out more money for and what's not.
With that in mind, I've rounded up 10 items I feel passionately about (yes, I am passionate about kitchenware). From appliances and cookware to prep tools and the one ingredient I always splurge on, here's what to keep in mind as you prep your arsenal for fall and winter cooking.
Related: These 10 kitchen essentials will last a lifetime, according to a pro baker
I try to minimize waste in the kitchen as much as possible, which is why these reusable silicone baking mats come in clutch. Not only do they help keep my parchment paper costs to a minimum, they also protect my sheet trays from caked-on gunk.
The nonstick material is a breeze to clean, and I find that I can still achieve a nice golden brown on the bottoms of my cookies when I use them. Plus, I don't have to pry the cookies off once they're out of the oven — they can easily be lifted with a spatula. Pro tip: For dough that needs to be rolled out, you can roll it out on this rather than your counter to make cleanup a whole lot easier.
The Silpat brand is expensive, but it's the most durable I've tried — you won't have to replace it for a looong time!
You won't hear any "Boos" from me! This board's a keeper.
Psst: Mother's Day is coming up, and this would make a stellar gift for the baker in your life.
If you're a home baker looking to take your pastry skills to the next level, I envy you. Why? Well, as a former professional baker who still spends a lot of time in the kitchen, I use this very mixer — and it currently costs way less than I paid for it. (As in, $150 less.) Grab it while you can — I'm considering buying a second!
KitchenAid has practically become synonymous with stand mixers for a reason, and this model is my ride or die. Whether you're making large batches (the bowl is a roomy 5.5 quarts) or have a lot of prep work that needs to get done, this workhorse will save you a ton of time and energy.
Its 11 speeds cover all the bases, from gentle folding to intense whipping, and the bowl-lift design makes it sturdier than its less-expensive tilt-head cousin. In fact, it makes me feel like I'm using a smaller version of the industrial mixers I worked with in professional kitchens. I love the look of mine (I have it in silver), so I leave it on my counter to make dragging it out less of a hassle. I can promise it's well worth the investment and then some.
Once you realize how often you're reaching for this little doodad, you'll ask for a new color every time your birthday rolls around.
Pro tip: You can always bake your pie in here, then transfer it to a pretty ceramic dish for serving.
This tough-as-nails pot has "Lodged" its way in my heart. There's not much I haven't made in this thing, from pasta dishes and stews to fried doughnuts, and it's all turned out exceptionally. Its 6-quart capacity means I'm able to prepare enough to feed about six hungry people (more if it's a side dish), and since it's heat-safe up to 500°F, I never have to worry when placing it in the oven. Its slick enamel coating makes cleanup a cinch — never more than a rinse with soap and water, followed by a quick wipe.
At around $100 (hundreds less than a certain French brand), it may have you asking: "Le who?" No wonder it's such a hit with Amazon shoppers.
Check out my full Lodge Dutch oven review for more.
I'm really not an ingredient snob — I bake with Trader Joe's butter and whichever brand of flour is on sale all the time. But one hill I will die on is that paying more for a good quality cocoa powder makes all the difference between a "just fine" chocolate dessert and one with depth that'll have people going, "What type of chocolate did you use to make this deliciousness?!" (This literally happened to me the other week when I served a chocolate cake.)
I'm partial to this one, which is Dutch-processed for a smoother, less acidic flavor and a deeper chocolate color. It can be used in most recipes that call for cocoa powder, but if you'd like something more universal, King Arthur also makes an excellent triple cocoa blend.
