It doesn't matter what size it is, how on-trend it is, or whether you cook in it that often, the kitchen holds a (very) special place in all of our hearts. Even when we're not cooking something mouthwatering, we just love to hang out there. Who doesn't often find themselves standing at the open pantry staring aimlessly or leaning on the fridge door wondering what your next food move will be? What can we say—it's our happy place.
And this obsession runs from the food we make to the utensils we need to create it. It's gotten to the point where our drawers and cupboards are overflowing with the latest tools and gadgets. So it's high time we streamlined and took it back to the bare essentials. To kick us off, we asked Amanda Haas to share her kitchen must-haves every foodie needs to create five-star meals at home.
Meet the Expert
Get ready to toss those things you really don't need and make sure you have everything you do need to make next-level meals.
"You don't need many, but high-quality knives will change your life. I stick to an 8-inch chef’s, a Santoku for veg prep, a four-inch paring knife, and a serrated knife for bread. I'm currently obsessed with my Shun knife for veg prep and love my Zwilling set in white oak because they're functional and look great in my kitchen. If you're going to buy good knives, make sure you buy a sharpening steel and learn how to use it so you keep them in good shape."
Sturdy Cutting Board
"I love Williams-Sonoma's maple cutting boards. If you prefer something heavy that you leave out, our thin Epicurean boards are great for easy movement around the kitchen. Both types are easy on your knives, keeping them sharper longer."
"I've had my Le Creuset Dutch oven for 20 years, and it functions as my slow cooker, my braiser, my big-batch pasta saucepot, and even my pot for boiling pasta or potatoes. Buy your favorite color. Use it forever and ever," Haas says.
10- and 12-Inch Nonstick Skillets
"These can be used for everyday cooking. I love the Williams-Sonoma Scanpan line because they're chemical-free and they're awesome. Food browns nicely in them, yet they're a snap to clean," Haas says.