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Recommended Cooking Tools
To excel at cooking, the first thing I recommend to all my students is make sure your KITCHEN is ready for cooking with the right cooking tools and equipment.
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.
Must-Have Cooking Tools:
These are the tools every cook MUST HAVE in their kitchen
Instant-Read Digital Thermometer
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 MohrEssential Kitchen Prep Tools
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.
Chef Todd MohrAnti-Microbial Cutting Boards
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
These are the knives I’ve been using in my own home kitchen for more than 20 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 MohrRecommended 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...
I recommend the Calphalon brand for their anodized aluminum surface that helps develop flavor while limiting the stick-factor associated with many pans, without a non-stick chemical surface, They work well with any heat source, heat quickly and retain the heat very well.
Chef Todd MohrCuisinart Multiclad Pro Cookware Set
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 cooktops.
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.
Chef Todd MohrCalphalon Nonstick (Omelet) Pan
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 MohrNice 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 MohrCuisinart 14 Cup Food Processor
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 WebCookingClasses.com videos in uses from soups to sauces and ravioli stuffing.
Chef Todd MohrKitchenAid Pasta Roller and Cutter
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.
Chef Todd Mohr