Recommended Cooking Tools

"It is not necessary for you to buy anything to become a good cook. But to excel at cooking, make sure your kitchen is ready for cooking with the right tools and equipment, they will help with safety, accuracy and consistency of results.

Below is a summary of the tools and equipment I recommend you have in your kitchen to get started. Check the list below to see what you're missing and click on the item to see more details." - Chef Todd

My Favorite Tech Tool:

I'm not one for kitchen gadgets that DO the cooking for you
because they take all the JOY out of the cooking process.

However, the tools that help you measure, quantify, 
and add consistency to your cooking are AIDS, not crutches.

The "Meater" smart thermometer tells me when to STOP cooking,
an important thing to know.

Must-Have Cooking Tools:

These are the tools every cook must have in their kitchen to start cooking 
with dependable and repeatable METHODS while ignoring recipes.
It starts with QUANTIFYING your cooking through measurable temperatures.

"I’ve seen hundreds of home cooks take control of their cooking when they stop guessing and gashing to tell when food is done. A digital thermometer will help you to QUANTIFY your cooking with precise final finished cooking temperatures that will tell you EXACTLY when to stop cooking."
Chef Todd Mohr

"I can guarantee that your oven has been lying to you all these years. Since controlling heat is the key to cooking, I recommend you get a second opinion on your oven temperature with an oven thermometer and improve your results immediately."

Chef Todd Mohr

"Proper portioning is the key to healthy cooking and eating. I strongly advise that you arrive at your personal portion size because then you'll save money, save time, and eliminate wasteful leftovers."

Chef Todd Mohr

In the professional kitchen, the right tool for the right job is essential. It’s the same with the home kitchen. When you flip, stir, turn, or whisk to incorporate air, the tool you use will dictate the outcome."

Useful in all WCC Lesson Weeks 1 thru 48 plus bonus videos.

Chef Todd Mohr

"Kitchen safety is as important as food safety and your cutting board has a big impact on both. I recommend having different color cutting boards for raw meats, vegetables, and cooked food to assure the wholesomeness of everything you cook."

Chef Todd Mohr

"Proper portioning is critical in the kitchen for health, wellness, saving money, and consistency of cooking.  An assortment of portion scoops is a great aid in baking, cooking, and serving."

Chef Todd Mohr

"These are the knives I’ve used in my own home kitchen for more than 25 years. This set has the only knives you’ll need to accomplish all kitchen cutting tasks skillfully, and they’ll last a lifetime."

Chef Todd Mohr

Recommended Pots/Pans:

I get asked this question a lot: "What Pots/Pans do I need and which are the best (brands) to buy?"
Here are my favorites...

"This is the exact set I use in my own home. For more advanced and skillful cooks, the stainless steel inset and composite bottom material give quick heat response from any heat source, including induction cook tops." Useful for WCC Lesson Weeks 2, 3, 5, 6, 7, 10, 11, 12, 13, 14, 21, 22, 23, 27, 28, 29, 35, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48
Chef Todd Mohr
"Flat, unwarped, and shiny sheet pans help keep your baked items in shape and reflect the heat for the most efficient baking. These are the pans I use for the chicken wing oven-frying technique in the bonus video under WebCookingClasses Lesson #1."  Useful for WCC Lesson Weeks 1, 30, 31, 33, 34
Chef Todd Mohr

"This 3 piece Cuisinart steamer set is tall and narrow to allow for moist convective cooking.  It's meant for asparagus, but I use it whenever I have to par-cook items for stir fry or cook my veggies in the healthiest way, without any added fat"  Useful for WCC Lesson Week 6 - Steaming Method
Chef Todd Mohr
"Many people swear by cast iron pans, and I recommend them for in-oven or outdoor cooking. Cast iron retains heat better than any material, making it the perfect material for these uses."

You will not see Cast Iron used in WebCookingClasses, but many people like it.
Chef Todd Mohr

"While I don’t recommend pans with a nonstick surface for most sauté procedures, this pan is necessary for eggs and omelets, reheating par-cooked vegetables, and pan frying starchy items that would stick to stainless steel."
Chef Todd Mohr

Nice to Have:

These items are not essential for great cooking, but they are awesome pro tools to have when you are ready...

"This is the mixer I use in my house for all baked goods, cakes, icings, mashed potatoes and any other product that a hand mixer would struggle with. The bowl raises to meet the mixer attachment rather than tilting which keeps the kitchen and mixer clean."

Chef Todd Mohr

"I use this exact model in my own home kitchen for pureeing soups and vegetables without having to dirty additional bowls. The immersion blender goes right into the sauce pan for quick work of any puree task."

Chef Todd Mohr

"No matter how good your knife skills are, you’ll never turn something into a liquid with a chef’s knife. This food processor is seen in many of the videos in uses from soups to sauces and ravioli stuffing."

Useful for WCC Lesson Weeks 10, 12, 13, 14, 27, 28, 29, 38, 39, 40

Chef Todd Mohr

"The ability to make fresh pasta is one of the greatest benefits from the WebCookingClasses curriculum, but hand rolling and pressing can take a lot of effort. This mixer attachment makes quick work of any pasta dough task."

Useful for WCC Lesson Weeks 19 & 20

Chef Todd Mohr
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