From novice to expert baker, these are just some of the most important things a baker can have in his or her home. This list was compiled from what I have in my kitchen that I seem to use regularly as I’m baking & what I’ve seen my mother use for the 20+ years that she’s baked. If you are looking to stock your kitchen or view the items that are used in my kitchen, feel free to click on the links below.
Which pieces of baking equipment should you buy for your kitchen? If you have any essentials in your kitchen, please comment below!
I think baking pans go without saying that they’re essential in the kitchen when you are attempting to bake. Now when it comes to pans, there are different sizes & types. Dark-colored pans have a tendency to absorb heat & cook faster, resulting in these kinds of pans to use a lower temperature when baking. Depending on the size of pan the recipe calls for & the shape, the timing may need to be altered in any recipe. Because I make a lot of brownies, I own two (2) brownie pans with the perfect molds for any brownie. The only part I hate is the cleanup part when I need to get into every cavity to ensure it’s clean.
Hand Mixer/Stand-up Mixer
For a beginner baker, a hand mixer would be ideal but if you’re working with large amounts of dough, a stand-up mixer would eventually be warranted. Both make mixing a lot easier and minimizes effort on your part. More results with less effort!
Whisks are designed to give volume & aerate foods, but if you have a hand mixer or stand-up mixer, there usually is no need to own a whisk. I personally still own a whisk because I detest having to take out the hand mixer from its storage all the time. I do use the whisk for small baking projects that can be done rather quickly.
You want a bowl big enough for your large recipes & a small enough one to whisk up your eggs or small ingredients that will be used later in your baking. There’s an array of different bowls you can choose from of glass, metal, or plastic. Heatproof ones are great if you need to put them in the microwave or over simmering water to melt chocolate (see double boiler)
Measuring Cups & Spoons
Measuring cups & measuring spoons are almost always underrated in the kitchen. Often times, bakers & cooks under- or overestimate the size of a tablespoon or cup which can throw any recipe off. In order to ensure the accurate amount of any ingredient is used, one should have a couple of these at hand.
Same as with the measuring cups & measuring spoons, this is almost always underrated in the kitchen. Accuracy is the very key to baking. Why do we need a scale you ask? When measuring on a scale, a gram will always be a gram like an ounce will always be an ounce but that is not true to a cup always being a cup. Precision in baking is everything & a slight mishap will cause a baking disaster. No one likes to waste product, now do we?
I cannot stress enough how much I use & appreciate my double boiler. A double boiler is essentially two pots: a large one that looks like a regular saucepan that is used to fill with water and a smaller, shallower pan that nestles right inside it. You can accomplish this same effect if you use a metal mixing bowl over a saucepan. It’s used for cooking delicate ingredients that can easily spoil if cooked over direct heat. An example of this would be tempering chocolate, whisking up an egg-based dessert, or making cannabis oil or butter.
This is extremely an essential piece of equipment that is a necessity in every baker’s kitchen. It helps circulate air around your freshly-baked cookies, cakes, biscuits, etc. Before purchasing my cooling racks, I didn’t know how imperative it was & sometimes, my cookies would come out soggy. I would also have to wait hours and hours on end for my goods to cool before putting them away. I hadn’t realized that the cooling rate for the bottom of the pan would be incredibly slow because no air was passing through. Go figure right? Cooling racks definitely stop the cooking process & it allows your goods to cool evenly throughout.
This paper is ideal for lining any baking sheets as it is coated with silicone. As an alternative, one may use a Silpat baking mat (silicone mat that is reusable) or simply grease the pan. Cookies may spread out if you do decide to grease the baking sheet. When using the silicone mat or the parchment paper it is greaseproof & moisture-proof allowing any cookies to evenly bake & slide right off.
Spatulas & Spoons
Spatulas are great for getting the last drop of any mix in your bowl. From scraping the sides of bowls, to stirring & mixing,, spreading frosting & cooking, use a bendable spatula to get that hard to get corners that you wouldn’t be able to get with a spoon. Spoons, on the other hand are a great all-rounder in the kitchen. If you don’t have a stand-up mixer, you can use a spoon for beating your cake mixes.
A sieve is useful for lightly dusting surfaces with flour or icing sugar when rolling out doughs or icing. I use mine in conjunction with a cheesecloth (see below) to separate the solids from liquids once my oil has been completed.
Cheesecloth is a good tool to use when you need to strain broth or other liquid through a fine sieve. Simply stretch the fabric across your sink area (or sieve), & pour the liquid out into a bowl or pot underneath. The cloth will catch the residue & leave you with a clean liquid for cooking or drinking. Be sure to squeeze the rest out of the liquid out of the captured residue.