Here are some of the tools I use in my kitchen to make cooking healthy food easier.
I like baking in glass whenever possible to avoid the health issues with aluminum and the challenges of baking with other materials. I have a couple of these 8-inch x 8-inch baking dishes and a couple larger baking dish as well.
Aluminum works so well for baking because it conduct heat quickly and uniformly, so when I need to use aluminum, I line the baking sheets with parchment paper to prevent aluminum from leaking into the food.
I use these 13-inch x 18-inch rimmed baking sheets. They are inexpensive and work great.
Basic Cooking Utensils
This knife is my favorite of all the knives I’ve ever tried. While there are some perrrty nice knives on the market, they can cost you quite a few Benjamins. This knife is good quality for not too much money.
A good chef’s knife is a tool that doesn’t wear out and will be a lifelong friend in the kitchen.
Measuring cups and spoons seem like a small, insignificant part of cooking . . . until recipes don’t turn out quite right because of using inaccurate measuring.
A quality set of measuring cups and spoons is essential for good results in baking and cooking. I highly recommend stainless steel (for dry ingredients) and glass (for liquids) rather than plastic. The fact that they hold up longer and are easier to use more than justifies the very little extra they cost.
I use my set of mixing bowls for a number of tasks, not just for mixing.
In some situations, a pizza cutter cut so much better than a knife.
Saucepans and Stockpots
Quality saucepans are essential to ensure food heats evenly and doesn’t burn in spots. I prefer stainless steel cookware and suggest a minimum of 3 saucepans, 1 stockpot, and a skillet – although an extra saucepan or two is quite helpful.
I prefer saucepans with a glass lid so you can monitor cooking without removing the lid. This feature also helps prevent surprise boil-overs.
And stockpots with wide bottoms are best because you have more cooking surface so food cooks more evenly.
Taking one day a week to do some cooking ahead means you have more time later in the week to do other things. It also means you need a few storage containers to keep those items that you cooked ahead.
I use these glass storage containers and I love them.
A vegetable peeler is so much more efficient than a knife, plus a good one takes off less skin – which means it leaves more of the nutrients that are close to the skin.
Most who have tried a Y-peeler say it is the best type of peeler (I agree) because it is easier on your hands, can be used from different angles and from any directions, and takes off less skin.
If you use a straight swivel peeler, be sure to use a good, sharp one that is also easy to grip.
I really like my veggie chopper because it keeps me from crying when I’m chopping onions. Plus it has saved me countless hours in the kitchen. It can cut my chopping time to less than half.
I really like waffles because they are so healthy and yet they’re really easy. I make a batch of 6 or 7 waffles ahead of time and keep them in the freezer for a quick breakfast on busy mornings. (Reheat in the toaster.)
I’ve made over 7,000 healthy, whole-grain waffles in my beloved Belgian waffle iron and I really like it, but the model I have isn’t available anymore. So I tested a bunch of waffle irons so I could know which one to recommend to others. Unfortunately, the newer models don’t get as hot as the older ones do. 🙁
Healthy waffles need a really hot iron to bake properly, so I now recommend this small, round waffle iron. It’s not a Belgian iron, but it gets nice and hot and bakes beautiful waffles. (And, to be honest, I like the waffles that come out of it better than the ones from my Belgian iron.)