What is a Capsule Kitchen? Must-Have Gear for the Perfect Capsule Kitchen | Gear Heads
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- เผยแพร่เมื่อ 18 มิ.ย. 2024
- You've heard of a capsule wardrobe. Enter: a capsule kitchen. Hannah and Lisa walk you through the core basic essentials that will allow you to do the most recipes with the least gear.
Hannah:
Victorinox Swiss army Fibrox Pro 8” Chefs Knife: bit.ly/4aIPF2R
TeakHaus Proteak Edge Grain Cutting Board: bit.ly/4ebCTNo
OXO Good Grips Carving and Cutting Board: bit.ly/4eenADJ
Cuisipro Measuring Spoon Set: bit.ly/4aW11kl
OXO Good Grips Measuring Cups: bit.ly/4dYcP8e
Pyrex 1 Cup Measuring Cup: bit.ly/450H7Di
Vollrath Economy Stainless Mixing Bowl: bit.ly/3R57K4g
Pyrex Smart Essentials Mixing Bowl: bit.ly/4e3kJwY
Lisa:
Buy the Thermoworks Thermapen ONE: bit.ly/4bUXeEC
Lodge 12-Inch Cast Iron Skillet: bit.ly/3R1ugej
Wusthof 7" Slotted Spatula: bit.ly/3ViUeMR
Di Oro Living Seamless Silicone Spatula - Large: bit.ly/3V36a3X
OXO good grips 12-inch tongs: bit.ly/3wTg2Fw
LeCreuset 7.25qt Round Dutch Oven: bit.ly/3R7PuqR
LavaTools Digital Thermometer: bit.ly/4ebDmiC
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
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I would say one essential thing to consider is what cuisine do you typically cook. I was brought up with Japanese food and primarily cook that cuisine along with Korean and Chinese. So, cooking chopsticks are a must (both the longer ones and everyday ones) and essentially replace the tongs. Also, I would opt for a different type of skillet and a rice cooker is a must. So I think consider what you normally cook first and then make your decisions. Oh, also a strainer! lol.
Definitely I never stir fried until I was in my 30s but a carbon steel wok is essential for me!
Doesn’t take a genius to realise this is an Anglo Saxon capsule kitchen !
If you are cooking Korean every night then you are watching the wrong women.
Great point! Also, if you cook diverse cuisines, there might be things to add, not just switch out.
@@splashpit Not like they literally asked what would be in your capsule kitchen.
Consider it an outline, just like capsule wardrobes. I use an outline for a men's capsule wardrobe despite wearing women's clothes, so a couple minor substitutions are essential. Chopsticks instead of tongs, wok and steamer instead of pan and pot. At their core, they're not that different.
I’d be really interested in a Part 2 video. If these items are your base pieces, what would be your tier 2 items (in clothing terms, your accessories)? I’d have a blender, a food processor, a paring knife, a serrated knife, a sheet pan, a solid cooking spoon, a slotted spoon or spider, food storage containers, and a scale as my tier 2 items.
Thanks for this idea! We'll think about it.
@@lisamcmanus6656 seconding deb on this, id love to see that kind of followup from you guys!
@@aoife8415 Thanks for the suggestion!
This is a great idea! I would love a tier list. If this was tier one. I’d like a tier 2 for appliances. Then tier 3 would be for drinks. It could be for coffee or tea or bar.
Paring knife for sure
As a person who travels in a camper- it is important to have a capsule kitchen. I also have a kettle- easier to pour hot water. And a jelly roll sheet pan with a silpat liner, a pair of kitchen scissors, a veggie peeler and a blender. That’s about it.
Kettle for the WIN!
Agreed with the kettle! Especially if it's an electric kettle, I got mine a year ago and it's been the best. Take a page from the Brits, they've built their empire on proper tea.
Scissors can do so many jobs, agree!
nice
Exactly why I am watching this video, preparing a capsule kitchen for a camper van. My kitchen cabinet will be on old writing bureau that closes up, with cupboards and shelves in the bottom, and cubby holes and prep space in the top!
So far, my equipment list is: chopping board, cook’s knife, utility knife, vegetable peeler, metal spatula, metal ladle, metal slotted spoon, tongs, chopsticks, French oven, frying pan, small lidded saucepan.
Electric appliances: kettle, soup-maker, magic bullet, portable induction cooktop.
I remember when I moved from the college dorm to my first apt. in 1977. My first cooking purchase was an 8" cast iron skillet. I still use it often. Now I'm downsizing out of the family home (since 1953) and I found my great grandma's 12" cast iron covered chicken fryer hiding in the basement. A bit forlorn but 3 hours later, a bit of steel wool, oil, and some hot oven time, it's good as new.
Good for you!!
I too inherited my great-great grandmother's 12" cast iron deep skillet.
Cleaned up easily, researched.
Found a Le Crueset lid only w/o it's bottom counter part that fit the skillet wonderfully. Very versatile set now & my regular go to.
So lucky you found the LID! That's a major find! Be sure to list it in your Will when you get around to making one otherwise your heirs will fight over it. lol
If I were to add one more item to make a baker's dozen, if you will, it would be a digital scale. It greatly improves accuracy when baking.
I will also admit that I have a cast iron addiction. A great place to look for cast iron is at an antiques and second-hand shops. It may be in rough shape, but a little elbow grease and patience will bring it back to like-new condition.
^to add why antique cast iron is so great. Back in the day, companies would finish cast iron smoother because it was literally your only way to have a non-stick pan. When cast iron fell out of favor due to teflon, manufactures cut costs and modern cast iron tends to have a rougher pebbly texture. So old cast iron is pretty sweet. Though if you have a dremel sander you can DIY the same thing with some elbow grease on a new purchase.
Love cast iron. I’ve found teflon pans only keep their non-stick about a year or two even with carefully only using plastic/silicon utensils. My grandma’s cast iron is still serving its 3rd generation.
Me too! I have at least 8 pieces... Love 💗💗💗 it. So many uses, the only pan I love more is my carbon steel.
Agree. Digital scale is essential.
Yupp, add a scale, ditch the cups.
@@michael_baron "add a scale, ditch the cups."
Not a good idea if you're using most American cookbooks, particularly older cookbooks. You'll be spending all your time converting volumetric measurements to mass measurements.
I don't have a cooking channel and people think I'm sponsored by Oxo. I recommend just about every Oxo product I own as the best I've ever had, from paring knife to salad spinner to spatulas of all types, Oxo just puts more effort into creating the most useful and well-thought out product designs.
Joseph Joseph have the best designed kitchenware IMO. Oxo is a close second
I own many Oxo products. Most are great. However, their “new style” garlic press is a disaster. They should fire the product manager who put that through. Simply awful.
I would include a good sheet pan. I use mine often and love it.
P.s. I use cast iron pans as well. I love them. 💗
The sheet pan is so essential! I agree!
@@lisamcmanus6656 Totally agree. I use my sheet pans more than my Dutch oven or cast iron skillet and I have the ones that were shown!
I use my cast iron skillets as sheet pans lol
A jelly roll pan (sheet pan with rolled sides) from a restaurant supply store is best.
@@violetviolet888 They're so inexpensive there too. I have 2 that are over 10 years old now and still going strong. I just picked up 2 more a few weeks ago and they're still around $12 a piece locally.
The half sheet pans are perfect for most home ovens. And it's worth it to pick up some quarter sheets and even smaller if you like. The quarter and one eighth pans will probably fit in toaster ovens.
So I kind of had my own little capsule kitchen when I used to go bike packing. It was:
A wok, which could serve as a saucepan, a saute pan, a skillet, a stockpot, and so much more
A flat wooden lid for the wok which I used as a cutting board
A long handled spatula
A Chinese chef knife, which is like a chef knife but rectangular. Nice for scooping and tenderizing in addition to chopping, slicing, etc
A plastic measuring cup I found at a thrift shop, which I also used for mixing
A pair of chopsticks, which I used as tongs, a whisk, and for eating.
A small butane camping stove
Most of it was able to fit into the wok and pack neatly into one of my pannier bags along with some seasonings and oil. I usually did my cooking at picnic areas with food from local markets, mostly sautes, steamed meals, and braises. Nothing super fancy, but it was a lot of fun
The way I figured this out was to compile a list of my favourite common recipes and identify all the equipment used in each of them. Then I tallied the recurrence of each piece of equipment and found out what was used all the time.
Coming in at number 1 was bowls, then chopping boards, chef's knife, cup measures, measuring scale and jug, whisk, scraping spatula, normal spatula, pans, sieve, tongs, takeaway containers, paper towels, forks and spoons. And for appliances you've got stovetop, oven and fridge.
When i moved out i collected everything to make anything. I had to go through that, I couldn't have been deterred lol. But it would have been better to collect items for what I really like and care about. And I don't need 12 different sizes of sheet pan even if they come in a set of 12. I need a muffin pan because I make corn muffins. I don't need a bunch of cake pans, I don't even like cake
This video came just in time - I’m outfitting my very first apartment kitchen from scratch and this helps immensely!
Congratulations! Oh, and though they didn't mention it, you will need a cookie sheet. They aren't just for cookies!
@@Revelwoodie Or, get a half-sheet pan. Better, because it has a rim all around. :)
We're so glad!
They also didn’t mention a can opener. As much as we all want to use fresh foods, we all still need a can opener
@@clarissathompson Right. Although I don't use mine all that often, when you need one, you need one. For me, Kitchen Aide hand crank because it takes up the least space and is well made.
I would add three things to your excellent list of kitchen essentials. A good paring knife because a huge chef's knife just cannot do what a paring knife can - I use mine constantly. I would add a stainless steel skillet option to the list to cook those acidic (tomato-based and citrus-based) dishes that should not be cooked in cast iron. And finally, a saucepan (about 2 or 3 quarts). How could anybody get along without a simple saucepan? It is the single most used pan in my kitchen. More equipment reviews, please ladies, I love them.
I love that my set of dry measuring cups includes 2/3 and 3/4.
I actually had to ponder this question myself when I moved into my apartment after losing everything. There are some things that I found to also be essential.
A whisk, a wooden spoon, a wine key, a peeler, a sieve, a colander, a baking sheet (with parchment and aluminum foil to match), a saucepan, and I also picked up a large pestle & mortar. One could argue that the pestle & mortar isn't essential, but if you find yourself making thai curry paste, jerk chicken sauce, grinding whole spices, making pesto's, and overall needing whole things ground up into pastes/sauces, it's an essential if you don't have a food processor, spice grinder, or blender.
The only thing I actually felt like I forgot when I moved in was butcher's twine and a toaster.
I too made a pestle and mortar an essential when I set up my first home. I still have it. It is very useful and also beautiful.
A good pestle and mortar can replace electric kitchen tools. It has been essential in so many kitchens worldwide.
I would think you would want a knife, chef and paring knives OR maybe you were including all of her list.
A thin plastic cutting board (2 for $1.50 where I live) to use on top of the other board when you handle raw flesh foods. Then that light one can immediately go in the sink and your main board will not have to be immediately washed. Then you dont have to interrupt everything to continue with dinner.
Which camp are you in? Toaster, or toaster oven?
Been following ATK since 2011 and I am happy to say that I have every single item they presented here! The only thing I would add for a capsule kitchen is a sheet pan, they are so versatile and I use them all the time. ( I also have the ATK recommended sheet pans, hah)
Literally have never gone wrong with their recommendations. Always a solid buy that are reliable and preform as promised. 👌
We're honored! 😉
@@AmericasTestKitchen
Question: When testing the accuracy of kitchen food/liquid measuring tools, what measuring equipment do you use to test that? Lol.
@@AmericasTestKitchen
Question #2: Why no budget friendly Cuisine Art dutch oven link in this video’s description? You only linked the *insanely expensive* one, and not the budget friendly Cuisine Art one that you mentioned in the video. 😢
The day I buy a $440 pot will be a cold day in hell (same with buying a $83 food thermometer!).
@@anti-ethniccleansing465 why not just Google it ? 🙃
Must have been a couple years by now when I bought the DiOro spatula after watching your spatula review video. It truly is the best spatula I have ever used. After A LOT of use, it did have a corner come off (while dishwashing?), so I contacted DiOro and they sent me a new one within the week! Because they honored their guarantee, I bought their flat pancake spatula along with it because, although I trust your review that metal fish one is great, nothing can ever bring me to put a metal spatula into any cookware. 😊 Thanks Lisa, Hanna, and ATK team.
One more vote for a good sheet pan being a must. This is a good list. The Le Creuset is out of my price range but I'm quite satisfied w/ the Lodge Dutch oven (same size) that I got on sale for $75. I, too, am a fan of Oxo kitchen gear.
yes that's what I just said to my husband. At that price you could afford a cook! I'll stick with my lodge that I can use outside over an open fire also.
Except for their Good Grips peeler. I keep snapping them at the shank.
If on a budget watch for sales and Look for Le Creuset outlets and seconds - the second quality is hardly noticeable and it doesn’t effect the cooking capabilities. You can also find them used on eBay -
Keep an eye on discount style stores if you want a Le Creuset. About 10 years ago I found my LeCreuset Dutch oven at a Tj Max, unboxed, for less then half the price they were selling for at that time.
I have literally had mine for...over 20 years! It’s even survived my “feels the need to do a habachi restaurant demo daily in the kitchen, Marine in a china shop” husband. What are you doing to yours?!?! 🤣
You can use this video as your "wish" list for holiday or birthday gifts. On ATK's say-so, I asked for (and got) the Victorinox chef's knife for Christmas and have been very happy with it.
I have given that knife as a gift a few times. I hope it's making those home cooks happy.
I love my Cast Iron...that thing can take a beating. It reminds me of the joke "if you and my cast iron were in a house fire, I would rescue you because the cast iron would be fine"
Yes, I have to say, every Oxo product I’ve ever used is top notch. They do have some good products
🤯 No sheet pans!?! No baking pans? I don't know about you, but I use my sheet pans daily. There are so many recipes that I can't manage without a sheet pan. How would one make cookies with your capsule kitchen? Maybe it's like a wardrobe, winter capsule, and a summer capsule; in this case, it's a cooking capsule and baking capsule? 🤷🏻♀ Love your content - keep up the good work.
It does seem odd that there wasn't at least one square baking pan or something similar. I mean if you are going to bake, you need something to put it in/on.
@@Jupiter0ne yep 👍 It’s hard to imagine life without baking gear.
Yes! Roasted vegetables!
So I am not sure if the "capsule" idea works for more than 2 people, but for the longest time, I used my cast iron skillet for all my baking. But I am single. I also used aluminum foil as a baking sheet.
@@MichaelOKC Ah, true. You could use a cast iron skillet for baking.
A kitchen scale. Game changer. Like the thermometer I thought of it as a luxury item. Love my Best Buy oxo one. Love oxo everything that I have from your videos. Thank you!!
I never needed a thermometer until I got my air fryer. It's different cooking and I find I use it all the time now.
@@shirleyens7707 Ooh interesting! Good to know, thank you!
I would add in a flat wooden spatula for fond scraping, the silicone spatula won't be firm enough & the fish spatula will be too rough on the pan. Would also consider a carbon steel skillet instead of the cast iron, it would be nice to have one out of two pans that can preheat fairly quickly
Not only that, but cast iron is a total heat sink. For some things that's great, but if you need temperature variability like a hot and fast wok stir fry, cast iron will just burn everything.
That Victorinox 8" chef's knife is the epitome of a bang for your buck workhorse. For the cookware I've found that carbon steel performs as well as cast iron while being much lighter in weight and easier to handle. For a capsule kitchen I'd choose my Lodge 12" carbon steel skillet and my Chantal 4 qt enameled carbon steel Dutch oven (which has a tempered glass lid with stainless steel handle so you can see what you're cooking). I'd also add an 8 qt heavy stainless steel stock put to a capsule kitchen,, preferably with an aluminum ply at least on the bottom..
Nice collection you got there! 🙌
Chantal was my first cookware that I bought 30 years ago - loved it until the glazing began to fail and the pots started to rust and stain. However I kept the lids and they are still in good shape.
@csmats is the carbon steel as nonstick as cast iron can be? I've not cooked with it, so this is an honest question.
@@paulpearson99 Yes, well-seasoned carbon steel is as nonstick as well-seasoned cast iron.
I only just found you two, but I love your videos! This should be a registry list (for brides and especially) for those in their first apartments.
Yes! I love the idea of a capsule kitchen collection! The less you have the easier it is to store things, find things, etc and overall have less clutter and stress.
I moved to France in 2017 and really had to decide what to bring. I did bring measuring cups and spoons, Dutch oven and favorite knives. Missing from your list were sheet pans, whisk, wooden spoon, peeler and of course, a cork screw!
I think this is a perfect starter set. As someone becomes more proficient or has the means, they could expand.
I have a very small kitchen in my apartment, but it is equipped to the point that any decent chef would be in heaven. Then again, as I am almost 65 yrs old, I have had a long time to accumulate the kitchen tools I have and couldn't live without any of them. I have wooden spoons that are about 45 years old and cast iron skillets much older than that, along with recently purchased items such as a vacuum sealer, food processor, sous vide circulator right up to a slicer for deli meats and other food items. I am afraid to think of what I would have if I had a much larger kitchen, it would be dangerous!
@C NB I've had one for about 15 years and recently upgraded to a FoodSaver 5200 series. Those machines have saved me thousands of dollars in spoiled food over that time and paid for themselves many times over. I recommend that everyone should have one in their kitchen. I've vacuum sealed just about everything over the years and have yet to have anything spoil in the freezer that was properly packaged and sealed. I once kept a nice NY Strip steak frozen for about two years, and it was as good as fresh when I finally defrosted and cooked it.
One tip I give everyone is to freeze most things BEFORE sealing them in bags. This prevents moisture from being sucked out while vacuum sealing them. With things such as boneless chicken breasts, I will wrap them in plastic wrap and place them on a small sheet pan in the freezer for about 2 hours, same with steaks or anything else that is basically in individual portions. Then I will seal multiple portions in one bag with no moisture loss in the process. To defrost, I cut open a bag, remove what I need and put it on a plate in the fridge to defrost, then reseal the bag with any remaining items inside and put it back in the freezer.
Oh! And you can save a fortune by purchasing your rolls of bag material on Amazon instead of the brand name at any local store. I've tried a few different brands over the years, whichever happened to be on special, and they have all done a fine job of holding their seal.
@@barcham Another suggestion, prefreeze stuff first before bagging and by that I mean, place them on a cookie sheet with space in between (for things like chicken breasts/thighs or pork chops etc), then give them about 30 minutes to an hour in the freeze until at least semi frozen then bag. They stay separated and will be much easier to handle once frozen and you can take out one or 2 as needed if more than that is in a bag.
@@johnhpalmer6098 That is exactly what I am talking about in the second paragraph of my (overly long) post.
@@barcham Well, you also mention wrapping in plastic wrap. No need when you prefreeze stuff first before bagging was my point.
@@johnhpalmer6098 I have done it both ways and have found that wrapping it before freezing, provides a much better result when vacuum sealing multiple pieces. It also protects the food when you are defrosting it in the fridge, which would require you to wrap it in any case.
I very much like the idea of a capsule kitchen. Especially given I live in a shared house.
With the energy prices hike (here in the UK anyway) a video on low energy cooking would be great! I'm using my stove-top pressure cooker for batch-cooking. :)
Magnetic induction is about 16% more efficient than regular electric, and 40% more efficient than gas.
Maybe get a single/dual burner portable induction cooktop, and look up one pan meal recipes.
I hear that air-fryers are very energy efficient compared to regular oven cooking.
I ABSOLUTELY LOVE Gear Heads and love Hannah and Lisa! Their presentations are soooo good! Educational but fun and just excellent all around. Thanks America's Test Kitchen!
Living fulltime in my 19ft Airstream trailer for three years meant that I really did have a capsule kitchen. While I do love the idea of having a big Dutch oven like that, I found that I also needed a small pot for cooking things like oatmeal, etc. Also, a serrated blade meant that I could cut a loaf of Artisan bread more easily as well as cut tomatoes. I’ll tell you, when I go back travelling again, I’m going to really miss my Cosori airfryer! Just no space for it. 🤷♀️
I hadn't heard of Cosori before, decided to look it up, and the first result was for their *voluntary air fryer recall* after reports that some were catching fire 😬 - and there were several burn injuries 😮
So you should look up if your air fryer is part of the recall - and free replacement! (This was reported on back in February 2023.)
I would add a 9 x 13 dish for lasagna, casseroles, brownies, etc. An essential in my opinion!
Fun fact: the 12" cast iron skillet has the same surface area as a 9x13 pan, so as long as round vs square doesn't bother you, you can use them interchangeably!
@@swittman9123 Awesome fact! We have recipes for skillet lasagna, skillet brownies, skillet cookies, pies, cornbread, etc. all baked in the 12" cast iron skillet.
I've been working on simplifying my life and belongings, and this is SO HEPFUL as I think though what I need the most in my kitchen. Thank you! You two are fantastic, and I love your videos!
I think a rimmed baking sheet shoulda been there. ATK uses those in so many recipes, for both prep AND cooking!
After growing up with ATK and relying on them for so long, in my 30s I have finally decided to subscribe and make full use. I downloaded the app and no joke… it’s like having a personal chef on call to help you. I feel so silly for waiting so long. Lol it’s expensive but if cooking is your hobby, highly recommend.
I bought a Martha Stewart 7 qt Dutch oven from Sam’s Club for $22! And I looove it! It had all the good qualities from your Dutch oven comparison video! Light colored enamel coating on cast iron, well fitting lid, real handles (not just nubs to grab onto), etc. I feel that it should top your list for best budget buy!
If i could only have one knife I'd definitely want to have an easy knife sharpener. I could probably live without the tongs but to me a totally essential item is the classic wooden spoon! With long handle and deep enough to actually spoon liquid with. I have a really nice bamboo one wich is my favorite. Also essential for me in the kitchen is a sturdy pair of scissors. From opening difficult packages, cutting herbs, meat, triming pies, oh so many uses!
These recommendations would make a great bridal registry, starting out on your own, etc. Such great gift Ideas for anyone really. Wish you had an annual PDF with your recommendations that included new items like air fryers and instapots. Based on your reviews I've purchased several items- love my mandoline and immersion blender!
America’s Test Kitchen has an updated You Tube Review of Air Fryers. I bought the recommended InstaPot Vortex 6 quart air fryer, with a drawer, and love it. We use it for almost every dinner because it is so easy to clean and doesn’t heat up the kitchen.
I love these suggestions. This is so great for people on a budget also. I have 30% of these already and have purchased some other products on this list for back of house areas at my job in the past. They all hold up so well. Thank you for your research.
LOVE this concept. I do have a capsule wardrobe, and when I think about it, in my kitchen, there are really a few pieces I return to again and again.
Great job!! Couldn’t agree more! I would include a whisk though as an essential tool as well.
Yep, even if you only do basic baking like making cookies or stuff of that nature.
Very true.
Yeah, there are a lot of tools that if you didn't have, you'd immediately find you desperately need, lol. A whisk is pretty essential. I'd add to that list a cheese grater. A box grater is great if you have room for it, because it has more options. But the flat ones have the advantage of fitting in your silverware drawer. I'd also add some kind of ladle or large kitchen spoon. With all that dutch oven cooking they're apparently going to be doing, they're going to need that! You can't cook stew with tongs, lol!
I love my flat whisk, sometimes called a roux whisk. That one tool is such a multi-tasker. Especially if you have a recipe that calls for you to start with a whisk and then switch to a spatula as your mixture or batter gets clumpy and thick. Sometimes I won't have to switch up tools, and if I do, it is SO much easier to shake that flat whisk once, and everything is easily cleaned out, vs fighting with a knife to knock everything out of a round whisk that's now full of flour dough or thick batter.
It turns out her fish spatula makes a good whisk.
It also is good for straining kittie poop out of the litter box. A tool for the creative.
great clip to help the young one get started. And I love that everything could hold up and last especially cookware. Also want to say how great you ALL are at ATK and tell Dan I'm crushing on him, he's adorable!! 😁
You'll need a sauce pan and a colander too, I can't imagine a kitchen without these
Love the list, what I love is that you seemed to pick products that would last multiple years.
Can you do a video about the basic serving wear you need. I have such a small kitchen. Would be so curious of your “capsule” opinion on plates, bowls and serving utensils
This is excellent - very useful, thank you! We need a "capsule wardrobe" for baking too, though.
I'll start with a few additions to their lists: sheet pan, cake tin(s), bread pan, parchment paper, whisk, deeper bowl (heavier, too, for bread-making), flour sieve, some kind of mixer (not necessarily a stand mixer but something with some strength.)
I have 4 of that silicone spatula, it’s my fave, so easy to clean and I was tired of my spatulas coming apart and having to make sure all the parts were clean. I love them!
I used to use that very chef’s knife when I worked in a butcher shop. It really is the best chef’s knife I’ve ever used. My partner does most of the cooking and usually buys the knives, we have a couple of other Victorinox knives. I think the next time I’m in the city I’m getting one of those chefs knives for him, they really are the best.
I've had my wood cutting board for over 40 years. It still looks good. It was an "investment", but well worth it. Plastic just doesn't "vibe" with me. It just seems cheap and ugly.
I love your reviews . You guys are so incredibly knowledgeable.
I have the cutting board, silicone spatula, dutch oven, and tongs all on recommendation by ATK. As a novice in the kitchen, these tools have helped me up my game in the enjoyment of cooking!! I especially love the Teakhaus board (just save yourself some room for it)!
I'm actually scaling down my kitchen and simplifying. I've pared down to many of the items you mentioned. I have been paying attention to which tools and cookware I often reach for and sometimes buying an extra. One of my own favorites is a big wok with a glass lid. I use it instead of a pan or pot for many things. Did a catfish jamabalya in it the other night. I also bought a second pair of large and small chef's knives since those get used so much.
A good wok with lid is very versatile. I can't imagine being without a good iron skillet, but my spouse makes a carbon steel wok do near everything.
This was a great collection of recommendations! We live on the road with a galley kitchen so have learned what our essentials are!! I use a Lodge Dutch oven for artisan bread but not much more. I’d skip a few things but add a SS saucepan, GreenPan skillet, baking sheet, 6” cake pans, loaf pan, cooling rack, 4”sieve, colander, French rolling pin, whisk, peeler, serrated knife and a 7” nylon spreader I can’t be without as the thin blade has a thousand uses. An IP, immersion blender, Magic Bullet and our Aeropress. Ikea has a wonderful chunky wood spoon spatula thing that I use regularly now but my friend has a thinner one that is a pleasure to use!
I love OXO gear! My favorite pepper grinder is from OXO and it has a handle that spins around on top and is super quick to grind! Easy to adjust fineness of the grind by turning grind adjustment on the bottom! Super quick and easy to re-fill the pepper grinder with a little tip out spout. I have had very fancy pepper grinders, wooden pepper grinders out of olive wood from one of those fancy catalogues, and store grinders. By far, the OXO pepper grinder is absolutely my favorite and it only cost $14!
About bowls, I can taste the metal if I make Hollandaise in a metal bowl so I always make mine in a glass bowl. Not everyone can tell the difference but I can.
Cast iron is my favorite. My favorite is about 100 years old, my other is around 90 years old. I found out their ages based on the markings. I use my oldest almost daily, it can't be beat 👍❤
I have fallen in love with my all clad 6 qt. I use it like the Le creuset Dutch oven. Whenever I get a new pan or pot now, I buy the two handled instead of long handle and helper handle. They are easier to store and fit in my Breville and camp ovens
Love this video! Most of us have way too much stuff, including in the kitchen. I have a capsule kitchen, although with a few more things than this: slotted spoon, wood spoon with flat bottom and one curved edge, small and medium saucepans. No Dutch oven, instead I use my Instant Pot all the time, and a colander that stores inside of it to drain anything that needs draining, and is good for steaming veggies.
The Best Buy for an enameled cast iron Dutch oven is the Lodge at around $70. I gave my Le Creuset to my daughter and bought the Lodge and it’s great at any price, but at $70 it’s amazing.
Thank you for your expertise is kitchen gadgets. When I buy anything for the kitchen, ATK is where i go for research. I have everything you mentioned today, though I have a less expensive Dutch oven. I would have never thought the Dutch oven was a key piece of equipment until I took ATK cooking classes, which was one reason I went with a less expensive option. I have been saving for a Le Crueset because I believe it is definitely worth the price as it is the most used pot in my kitchen.
I work as a line cook and when my coworkers on the front end ask what the most essential tool they can get is, I always say a cast iron skillet or a carbon steel skillet! Love these recommendations and this series as always!!!
I would add a bench scraper. It's small and I couldn't live without it. Love these videos!
Big ATK fan here and mildly obsessed with kitchen equipment. In addition to the recurring things that have been mentioned here, in terms of every day utility I would recommend a bench scraper (useful for prep and scooping up chopped items), a colander and sheet pans (even eighth sheet pan is useful). In terms of appliances, we also use our Vitamix and countertop oven (Breville XL with air fryer) just about every day. This capsule concept is great for students, people moving to their first apartments or even to equip a second home with the basics. Great recommendations by ATK as usual! I trust the ATK crew and especially Lisa almost blindly :)
Together you both make enjoyable and educational videos. Good balance
Haven’t even watched the video yet but just have to say thank you!!! I told myself I should contact your team a few weeks ago to ask for this, but got distracted with other home overwhelm. It would be AMAZING if you’d maintain a list for this (and dorms, and tiny kitchens) on the site.
Best video I've seen about the minimum tools for a kitchen. And the best part was the presentation. Totally unpretentious presentation.
I think this is spot on! I would sub the Matfer 12” carbons steel pan for the Lodge cast iron, but y’all nailed it.
I love this idea. Obviously, there are other kitchen items you will need, but this is the perfect starting point. I would add a paring knife and agree a good sheet pan. Great video!
Yes! Got the small 1/4 sheet pans this year- perfect size for cooking.
@@eringoldsmith2677 I can’t tell you how much I love my quarter-sheets!! Fits in my extra countertop oven, great for drips under pie pans and casseroles for when I need the rest of the oven rack for other things and a half-sheet hogs the space, and freaking perfect for a 2-person sheet pan meal or when you want to divide it into two pans for two cooking times! ❤️
A peeler, a paring knife, a timer and a scale.
Love this video! I have most of the items or an equivalent. Agree w/ others re: sheet pan & whisk. I was surprised to see that you didn't include wooden utensils to use with the dutch oven - in another of your videos, it seems like metal utensils are a no-no for that.
Awesome vid! I’m living in a casita in Mexico with a very small kitchen. I recently bought a cordless immersion blender that has changed my life. Love both Hannah & Lisa. No frills; no fluff. Just the facts. ❤
As a single guy for many years, I have always had plastic cutting sheets to put on the bamboo cutting board for meats, a paring knife, chef's knife, fillet or boning knife and serrated knife along with an 8" non-stick frying pan, 12" cast iron (that I used tonight to brown chicken thighs on the stove top and go directly into the oven to finish), 2 qt stainless pan with good fitting lid for rice, oatmeal, mac n cheese, etc., a wooden spoon and both plastic and silicone spatulas. I lived on a sailboat for several years and these were essential. I also have a cast iron and le crueset enameled dutch oven but got by for many years without either. Last thing, a pizza sheet pan for all my oven roasting needs! Nice review and got me thinking! TY!
For the two cup measuring cup, I use the borosilicate one from IKEA. Yes, it's thin, but the thinness, combined with the borosilicate, is what makes it stand up against pouring hot liquids in without breaking. A thick vessel, even if it's made of borosilicate, will be more likely to break with hot liquids poured in. The reason why, is simply because the glass will expand when it comes into contact with the heat. And then what happens with thick glass, is that the side touching the heat first will expand, while the other side lags behind, and doesn't expand, yet. This is not good, because what happens, then, is that the hot side, so that it can expand, will necessarily pull away from the cold side and then, boom, the vessel breaks.
Whereas with a thin vessel, the glass is too thin to have one hot side and one cooler side lagging behind. A thin vessel heats almost instantaneously. That's the reason why chemistry test tubes are always thin, borosilicate glass!!!
So, anyway, I keep the two cup borosilicate measuring cup on the back of my stove, along with my cooking oil and spices. It's there mainly to add water to dishes as I cook them. I absolutely love using it this way and I wanted to share this idea with others in case it works for other people, too. It looks "professional" with my other items on the back of the stove. Just don't be intimidated by thin borosilicate glass, because it's really worth having.
I have been living in short term rentals for the last year and have developed a similar kitchen in a box that travels with me. Dutch oven, tongs, cutting board (rental ones - eew) and a good knife. I don't do any precision cooking so have not needed the measuring cups or spoons.
My one piece of cookware is a lodge Dutch oven where the lid is also a saute pan. Don't need tongs use chopstick. But definitely you need the thermometer and the kitchen scale. I don't use measuring cups or measuring spoons. Just the kitchen scale. Totally agree with the camper person that you need a vegetable peeler and scissors. Also a serrated knife.
This is great! I lost everything in a flood and this is just what needed! Thank you.
Your selections are great! If I were to be married ,I’d use them for my bridal registery ! I’ve been married almost 49 years and some things we got back then are still in use!👍😂❤️
I just realized a few days ago that the serrated and micro-serrated bread knives I love were my mom’s from the early 60s! The handles look terrible, plastic with scrapes and melted spots, but the blades are still awesome and have never needed sharpening! 🤷♀️
@@leapintothewild a little patina never hurt lol. That’s awesome
@@meh5069 Yep, I try to remember that when I look in the mirror. bwahahaha
good timing! my kitchens going to be remodled soon and I was trying to figure out what the bare minimum i can put in 1 tote box and cook a few basics on a hot plate. I'd also throw in 3 nesting metal mixing bowls to this list too, something i use very very very often when cooking
IF you are trying to keep things minimal think about some nesting Pyrex bowls instead. They can double for microwave cookware.
Oxo wins so often in testing I was surprised the knife wasn’t Oxo!
You guys convinced me that I needed an instant thermometer. It has made a big difference!
@2:00 I bought this knife after your recommendation - initially thought it was waaay too light, but it's now my favorite everyday knife .. keeps a great edge, very comfortable, and low priced
I hardly ever use tongs (perhaps because I don't cook meat) and have never owned a thermometer, so I think I'd trade those two items for a spoon and sheet pan. Maybe kitchen shears too. And those would be my capsule! Great recommendations ATK.
I think it would be good to add some sort of large ladle scooper. Something for dishing out soups, chili, and gravy. (In addition to the sheet pan like others have said).
Before I bought a ladle, I used my 1/2 or 1 cup measuring cups as short-handled ladles.
I've also used coffee cups to ladle soups.
A very versatile piece of gear is the Dutch "Kaasschaaf" (cheese slicer) that can be used as a slicer (of course), but also as a peeler, a spatula, for serving food or cake and many other tasks.
I love this idea of a capsule kitchen! Many of the things I have in my kitchen I imagine will be with me for the rest of my life and hopefully passed on to my future children.
Funny I've also been playing around with this idea for a few months but based around the food itself, such as dough, sauces, dried goods etc, I'd be interested to see your take on that as well as the equipment, but thanks this was super useful.
For measuring it's pretty hard to beat a scale. Unfortunately most recipes go by volume but weight is almost always quicker and more accurate. I convert any recipes I make with regularity to weight. There are conversion sites online if you want to make the changes without experimenting in your kitchen. Another advantage in addition to speed and accuracy is that with the tare function of a scale you can often dirty only one bowl/pan instead of a combination of wet and dry measuring cups plus measuring spoons.
Yes!! And companies like King Arthur provide a conversion chart for every product they sell! So while their AP and bread flour are 4.25oz per cup, the whole wheat is 4. Wish other flour companies did that!
@@leapintothewild For even more accuracy and scalability I also convert standard weights into grams. At 28 grams per ounce it's a lot more precise.
@@geedoubleu641 Yep, I do that with my scale as well. My point was that KA at least provides weight/volume charts
and wish other companies do the same!
@@leapintothewild I also like King Arthur. I just recently used their sourdough tutorial and made excellent bread. Very rewarding making delicious bread using only flour, water, salt, and the wild yeast that's everywhere.
I'm British, and I just can't my head around measuring dry ingredients by volume. Scales are far easier and more precise. And if you learn to weigh in grams even better!
I’ve been wanting an instant temperature gadget for ages. Glad to have your recommendation, just purchased one!
You could replace the cup measures with a digital scale that goes into 10th of a gram if you're really concerned about baking accuracy. Since I switched to a scale I don't use measuring cups anymore for dry ingredients.
I would get a combo cooker instead of a skillet and separate Dutch oven. In a combo cooker, the lid can act as a skillet and together it acts as a Dutch oven. They're also all the rage for bread baking because when flipped it's easier to get bread in for high temperature baking. Lodge makes one ($50), and so does Misen ($185). I'm currently using the one from Bruntmor as it was available at the time and I'm happy with the purchase ($85)
I would also add a box grater, a vegetable peeler, and a mortar+pestle to a capsule setup.
A good grater allows you to make grated cheese, grated onions, grated potatoes, etc. Hello latkes, and Mac+cheese. You will be able to zest citrus which will boost the citrus flavor in any of your marinades, drinks, sauces, etc.
A vegetable peeler is great because it will allow you to peel vegetables, make citrus rinds for cocktails, and chocolate shavings.
You could use the mortar and pestle to make so many things, grind spices, make sauces, etc.
I was glad to see the Di Oro spatula on the list. I discovered them when looking to replace my cheap (in price and quality) kitchen tools. They seem to have the best quality silicone. Theirs meets the stricter European standards. I’m so pleased with my stuff. I bought one of their baker’s bundles with a baking mat and several spatulas as well as their tongs and a couple of spoons. I love OXO, but for silicone, it’s Di Oro hands down. Get on their mailing list. They have sales quite regularly.
I would just add sheet Pan, whisk, veggie peeler, ladle, & small pot for rice or sauce. Digital scale would be a huge plus too.
@C NB If you go to a restaurant supply house, you can get ones that come in measurements, so if you have a 1 cup ladle say, then it'll be just as accurate, but easier to use than a measuring cup (if using glass, which you should for liquids).
I agree. I can’t imagine life without a sheet pan😀
All good suggestions and I would add some things to the list and agree, a sheet pan (half sheet) are fantastic and will fit a 24" apartment sized stove/oven just fine, however if you have an older 20" unit, forget it. I would also add a quarter sheet for freezing items before bagging up to put in the freezer for longer term storage so if you need only a chop or 2, they are easily separated from the bag. This is especially good if you have the smaller 15-18Cu Ft apartment sized fridges with the tiny freezer on top.
A veggie peeler and a stainless steel skillet and at least a 3.5-4Qt pot for pasta or larger batches of soup etc and a whisk for baking, making gravies etc.
I have most of these, and you can find vintage/older Le Creuset items at thrift shops, estate sales and the like, often for a lot less than buying new. Occasionally, I find LC at TJ Maxx and similar type places for less as that's how I found my red LC fondue pot nearly 30 years ago for $50, in the box with everything it normally comes with.
BTW, like the whole concept of a capsule kitchen idea, great for those starting out, or for those that move a lot and you can add to the core basics down the line as needed.
Forgot to add, get a stainless steel mixing bowl of 8Qt or so and they can be had at any restaurant supply house for not too much if you do a lot of mixing of foods. The size reduces spillage while you toss things in the bowl and most mixing bowl sets don't come in that size anyway.
YES. A good deep bowl is so important! I hate trying to mix in shallow bowls, and I use my deep stainless bowl for brining, too. I can see where they might be ergonomically a pain for shorter cooks or those with shorter arms, but I'm just under 6 ft.
I cannot stand recipe videos where the chef mixes everything in bowls that are too small and you can't really toss things or fold without making a mess.
Absolutely phenomenal video, SO well done!
Yeah, you absolutely need a cast iron pan and a dutch oven. But unless you're making a lot of one pot meals, that isn't going to get you very far. Even for the bare bones "capsule kitchen" concept, I think you'd have to add another pan. I'd suggest a stainless steel saucepan.
I am almost always cooking for 1 or 2.
There are 2 items I use multiple times a day. One is super expensive. A Breville countertop Smart oven. I do have a stove/oven, but the Breville is so much better. Roast, Bake, Airfry, Proof, Dehydrate, Toast. The second item is stackable silicone spoon rests. Cheap, dishwasher safe, & keeps stuff clean.
And then there is an item I use at least 4 times a week. Electric pressure cooker, the IP.
So that's what I most use.
Edit- honorable mention. Silicone sponges. Absolutely love, dw safe, never stink. The best.
Still exploring my Breville Smart Oven, enjoying the venture.
A sheet pan, whisk, a serrated knife and a colander. I just realized I gave way to many but I use them all!
I'm loving these capsule kitchen videos! Such a great video idea! Would love to see more capsule videos! Thx ATK!
I love ATK and always follow what they say, but especially as this type of advice will be sought by beginners, PLEASE stress how easy cross-contamination and illness can happen if novices cut chicken on a board and do not know how to clean it adequately before using it for other foods, espciallly ones that will not be cooked. In my old commercial kitchen, we would have been instantly cited by the Health Department. Otherwise, great, as always!
Absolutely! That was my first thought when they said you could use the wooden cutting board for charcuterie.
I like Anchor Hocking glass measuring cup for liquids. I find the markings on the Pyrex to wear off quickly.
… and the Pyrex spouts dribble!
Thank you for putting out all of this content. The purchases I've made from your recommendations have all been excellent.
Your recommendations are always on point. Very informative as well.
Excellent video!
I would just like to add that from my personal experience, the Le Creuset is an essential piece but not if you have an electric flat-top stove. I used my LC for everything back when I had gas burners. Now that I moved to a place with a vitroceramic electric stove, it really doesn't see much action. I'd imagine the same would be true for the Lodge.
In my case, cladded stainless steel pans and pots (I chose Demeyere) are part of my capsule.
Don't let electric stop you from using cast iron or carbon steel or enameled cast iron. I use them all on my glass top electric stove (not induction, but infrared) and they all perform fine.
Why? I use my cast iron pots and pans every day on my electric (induction) burners. I find them very useful.
@@johnhpalmer6098 I'm sorry if my comment lacked context. To add said context, I'd add that my stove's "ring" is rather small (it's one of those "domino" configurations with 2 heating elements only). My biggest one is about 7 inches (18cm in diameter), so the 10inch base of my Le Creuset doesn't heat up evenly. Used for a big soup or stock of for deep frying, this is not as important, but for other applications, a vessel with a base that is more conductive suits me better.
Someday I'll upgrade my setup and hopefully I'll be able to use my LC more often.
@@mumimor they sure are very useful and perhaps with an induction stove, performance is better (especially if the induction coil itself is wide), but I do not have induction: my vitroceramic stove radiated heats and the heating area is rather small, no larger than 7 inches, which leaves a hot spot on the bottom of my 11 inch wide cast iron vessel.
@@michaellupu2080 OK, after your reply to Mum's, I get it now, you don't have induction, but rather Virtroceramic, or what we in the US call infrared glass top stoves and use resistive elements underneath glass, some of them have a burner than is adjustable.
Typically, a small switch will make it go from say, an 8" size to a 10" size and best to adjust to the size of the bottom of your pans and if a pan is in between size wise, best to use the bigger size and have the burner be a bit larger than your pot's bottom so you can ensure proper heating of the pan itself.
It works much like the solid discs, or what we in the US used to find common, and now only in the lowest end ranges, calrod (a resistive element in a coil) that did the same thing, however, they are slow to react to heating and cooling, the Infrared or virtroceramic will be a bit quicker, but still, it'll heat the surface, and your pot too so not as quick as induction or gas in responsiveness.
Strainer/colander
I never use my colander. I can take pasta out of water in a few seconds with a fork. A little set of fine mesh strainers is pretty essential, though, and a large one can replace a colander. I use strainers for everything from sifting to skimming to frying to straining.
Rimmed baking sheet! it's so versatile; use it to help with prep, setting aside foods to rest and to roast/bake.
I have a capsule kitchen AND a capsule wardrobe! I love them both!