Fried Ocean Recommends

Stuff to Buy Before Anyone Sees Your Kitchen

Nine spatulas, all slightly melted. A knife that turns a tomato into a crime scene. Nothing on this list is about food. Eight things that fix that, ranked by what they say about you.

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If you buy one thing, buy this
A Knife That Actually Cuts

Fifty dollars. It is the knife professional kitchens buy by the case, and it will outperform the entire wooden block sitting on your counter — the one that came with eleven knives, three of which are for steak and none of which are sharp. You have spent years sawing at a tomato and blaming the tomato. It was never the tomato.

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The List
WhatPriceWhat It Says About You
A Real Chef’s KnifeAround $50You have given up
A Cutting Board With RoomAround $40You chop on a coaster
Cast Iron SkilletAround $35Everything you cook is grey
Instant-Read ThermometerAround $50You guess. You are wrong.
MicroplaneUnder $20You own a garlic press
Bench ScraperUnder $15You use the knife blade. Stop.
Kitchen ScaleAround $30Your bread is a brick
Enameled Dutch OvenAround $90Nothing. This one’s a flex.
01Buy this one today
Man in a home kitchen cleanly slicing a ripe tomato with a chef's knife

A Real Chef’s Knife

This is the one that changes things, and it costs less than the last dinner you took someone out for. Restaurants buy it by the case because it is light, it holds an edge, and nobody cries when it goes in the dishwasher. Yours came in a block with a pair of scissors and a sharpening rod you have never once used. Buy this, learn the two-minute version of how to hold it, and watch someone in your kitchen notice that you look like you know what you are doing. That is the entire product. That is what fifty dollars buys.

Around $50Throw the block away
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02Room to work
Large wooden cutting board on a counter covered in neatly chopped vegetables

A Cutting Board With Room On It

You are chopping on something the size of a paperback, which is why half the onion ends up on the floor and why cooking feels stressful in a way you have never been able to name. It is not you. It is that you have been working in a space smaller than a placemat. Get one that takes up real counter — big enough that everything you cut has somewhere to go. This is the least exciting item on this list and the one that will change your Tuesday the most.

Around $40Bigger than you think
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03Color
Steak searing in a cast iron skillet on a home stove with a deep brown crust

Cast Iron Skillet

Everything you cook is grey. Not bad — grey. That is what happens when you cook in a warped nonstick pan you bought in 2011 that cannot get hot enough to brown anything. Cast iron gets hot and stays hot, which is the whole difference between a steak and a sad steak. It costs about thirty-five dollars, it lasts longer than you will, and food that looks like food is roughly eighty percent of appearing competent. Wash it, dry it, wipe it with oil. That’s the maintenance. Ignore anyone who tells you more.

Around $35Will outlive you
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04Certainty
Person checking a roast chicken with a digital instant-read thermometer

Instant-Read Thermometer

You cut into the chicken to check it. Everyone does this. It is also the reason the chicken is dry, because you have opened it up and let everything that made it good run out onto the pan. This is the good one — it reads in two seconds instead of twenty, and a thermometer you have to stand there holding is a thermometer you stop using. Fifty dollars replaces every guess you have ever made with a number. It is the single fastest way to stop ruining expensive meat, and the only thing here that will change dinner tonight.

Around $50Stop cutting into it
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05Flavor
Hand grating garlic over a pan with a microplane, fine shreds falling into the food

Microplane

You own a garlic press. It is in the drawer, it has never been fully clean, and it produces a wet paste that tastes like a rumor of garlic. This does the same job in four seconds, does it better, and also handles lemon zest, parmesan, ginger, and nutmeg — which means it quietly replaces about five things you either own or should. Eighteen dollars. It is the cheapest upgrade in flavor per dollar available in your house.

Under $20Throw the press out
Buy on Amazon →
06The one you’ve never heard of
Hand using a metal bench scraper to sweep chopped onions off a cutting board into a pan

Bench Scraper

A flat piece of steel with a handle. You currently move chopped onion by scraping it along the blade of your knife, which dulls the knife and drops a third of the onion, and then you use your hand, and then you wipe your hand on your pants. Fifteen dollars ends all of that. Nobody who does not cook owns one. Everybody who cooks owns two. It is the single clearest tell in a kitchen, and now you know about it.

Under $15Buy two
Buy on Amazon →
07Math
Flour being weighed in a bowl on a slim digital kitchen scale

Kitchen Scale

A cup of flour can vary by twenty percent depending on how hard you packed it, which is the actual reason your bread comes out like a brick and why the same recipe works one week and fails the next. It was never your technique. It was that you were measuring with a scoop. Thirty dollars, lives in a drawer, weighs about as much as a magazine, and turns baking from a mystery into a set of numbers you follow.

Around $30Grams, not cups
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08The splurge
Enameled dutch oven full of braised stew on a kitchen counter with the lid beside it

The Enameled Dutch Oven

This is the flex, and it is an honest one. It braises, it makes bread, it makes soup for eight people, and it goes from the stove to the oven to the middle of the table without ever being transferred into a serving dish — which is the trick, because the thing looks expensive and it is now the centerpiece of a meal you made. The name brand version costs four hundred dollars and is not four hundred dollars better. Get the heavy one for ninety, put something in it for six hours, and let it do the talking.

Around $90Goes straight to the table
Buy on Amazon →
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Fried Ocean Recommends is a running series of things worth your money. Everything above is an affiliate link. We earn a commission, your price doesn’t change, and we are not chefs, food writers, or in any position to be advising anyone about anything. Prices are approximate and change constantly — check Amazon for the real number. As an Amazon Associate we earn from qualifying purchases.

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