Stocking a kitchen can feel like an insurmountable obstacle to the newer chef — especially on a budget. There are infinite articles listing the best of everything, down to the little things. While I don’t have teams at my disposal doing A/B testing, I do get asked often what I use. Below is a peek.
Cookware
When it comes to cookware, I tend to stick to two brands: Staub (higher end, think: a less well known Le Creuset) and Lodge (great, reliable cast iron). For a cohesive look, I recommend picking one color and sticking to it. I always buy red!
Appliances
While I obviously have the usual suspects (toaster, coffee maker, etc.) these four workhorses are what makes my kitchen my sanctuary. They’re definitely not essentials, but part of what inspires me to cook is to feel excited to do so. Being able to make my own fresh juices, perfect lattes, restaurant-quality rice, and creamy soups are all part of that.
Cooking Utensils
Never underestimate the power of four, well chosen cooking utensils. Of course, there will be ones you want to add, but I suggest starting here for your kitchen.
Kitchen Tools
We’ve moved squarely into the category of not essential, but life ameliorating! These are my best “kitchen hacks” to make all things cooking easier.
The Carmel Kama'aina 