My kitchen arsenal is like the Energizer bunny in that it's filled with products that keep going and going and... (Getty)(yipengge via Getty Images)
I approach buying kitchen equipment the way I do dating: A short fling can be fun, but in the end, I'm in it for the long haul. (Cue: my husband's sigh of relief.) Similarly, I've spent money on cheap kitchen gadgets that have short-term appeal, but the gear I keep coming back to? Reliable staples like sturdy cookware, unbreakable mixing bowls and solid sheet trays. Yes, kitchen products that stand the test of time can come with high price tags, but I think of them as investments that'll save me money in the long run, since I won't have to keep replacing them. Plus, not all of my go-tos are expensive; my favorites start at just $9.
Before I started writing about kitchenware for a living, I worked as a professional baker, so I've used my fair share of culinary tools — some excellent, some skippable. Of course, even the standouts sometimes have to be replaced (like my beloved Silpat baking sheet liners). But if you're in the market for essentials that were intended to last, I've got you.
With proper care, you'll probably never have to repurchase things like a Lodge cast iron skillet or Boos Block cutting board, for example. And stainless steel cookware will last longer than your nonstick pans could ever dream of. There's more where those came from — here are the in-it-for-lifers that make me go, "Yes, Chef!"
Not only am I a fan of Ina Garten's approachable recipes, I also love checking out her gorgeous kitchen and cookware. Some of her go-tos are admittedly out of my price range, but I was pleasantly surprised to discover this super-affordable skillet, a longtime favorite of mine, is also a staple in her kitchen.
This pan can be used on all cooktops, is oven-safe and can even be placed over a grill or open flame. Lodge pieces are so durable, people often pass them down to younger generations. I've had mine for about 10 years, but it works just as well as the day I got it, if not better. Not bad for just 16 bucks!
Another thing I love about this pan? It's made of iron and oil — no PFOAs or PTFEs, which gives me peace of mind about cooking without "forever chemicals." No wonder it's one of 12 pieces of cookware Garten links to on her website.
Check out my full Lodge Cast Iron Skillet review for more.
I always bake my pies on these No. 1 bestselling trays, for several reasons. First, because I can preheat the tray in the oven before I pop my pie in, which gives the crust a quick zap of heat right away. Plus, pies can be drippy, so the tray is there to catch any filling that oozes out. Much easier to clean the tray than the bottom of my oven!
Shiny stainless steel pots and pans are timeless kitchen staples that will never go out of style, and Yahoo editors Lisa Schweitzer and Kristin Granero named this collection the best cookware set overall out of the many they tested.
They wrote, "Cuisinart is a trusted name in cookware, and this 12-piece triple-ply stainless steel set offers a ton of value. With two skillets, three pots and a steamer insert (hello, broccoli), you're ready for almost any cooking task. And at $300 — when it's not on sale for even less — it's truly a steal. All the pieces can go from stovetop to oven and can even withstand a blast under the broiler."
Check out our roundup of the best cookware sets for more.
(To keep them looking oh-so-spiffy and stovetop-ready, might I recommend some Barkeeper's Friend? It's truly my favorite.)
I sometimes have butterfingers when I bake — literally and figuratively — so I prefer to use metal mixing bowls, which won't shatter if they accidentally go flying off the counter (oops).
They're extremely durable, easy to clean and they're usually inexpensive. Look for a set that contains different sizes — larger bowls can be used for mixing batters and doughs, while smaller ones are suitable for whisking a few eggs. Plus, if they come with lids like these do, you can store leftovers in them.
Yes, KitchenAids cost a pretty penny, but they're highly versatile appliances that are built to last ... and last. Trust me, when it comes to convenience, it'll pay for itself within the first few uses.
This is the exact mixer I own, and it's well worth the investment (and then some). 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 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, though the amount of effort it saves me would make it worth the inconvenience of hauling it out of a cabinet.
This tough-as-nails No. 1 bestselling pot has "Lodged" its way right into 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 food in it 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 under $100 (hundreds less than a certain French brand), it may have you asking: "Le who?" Check out my full Lodge Dutch oven review for more.
Jokes aside, Lisa swears by her Le Creuset, so if you're willing to spend a bit more, she says it's definitely worth the investment.
"I have done just about every cooking task in this pot — boiling, braising, searing and sautéing," she says. "I'm not much of a bread baker, so I've never used it for that, but Le Creuset has many fans who believe it's the best Dutch oven for sourdough bread baking (though that's better done in a 4- to 5-quart round Dutch oven and not the 6.75-quart oval one). I chose the oval style to gain more cooking surface area for searing larger cuts of meat, and I stand by that choice. I can brown six to eight chicken thighs in this baby, so it's perfect for cooking for a crowd!"
You won't hear any "Boos" from me! This board's a keeper.
In baking, weighing ingredients with a scale is generally the best practice; the one exception is when you're measuring ingredients in very small amounts, such as baking powder, baking soda and the like. For those, I use measuring spoons — namely, a sturdy stainless steel set. Not only is it pretty (which makes me more excited to bake), but I appreciate that the markings are etched in rather than printed on. That way, I know they won't fade over time. I still have a set from my grandmother that's older than I am!
P.S. Here are some matching measuring cups.
You can get it in colors like red or green for even less!