If You Could Start/Stock Your Kitchen Again, What Would You Do Differently?

Hello,

I'm sure my family's household isn't the only household in the world where over the course of so many years, we have multiple utensils/items around the kitchen which all do the same thing, but at different levels of effectiveness.

We have about 4 different blenders, only 2 of which we use. We have 3 entire sets of disorganised and not even similar, cutlery.

We have about 12 peelers (Only ever use one at a time, and cannot understnad why anyone needs multipl peelerS).

We have an elextric can openener, an electric knife sharpenner, but we also have mechanical/manual versions of both things.

The main idea i'm demonstrating above is that there are a lot of doubling up/wastage and inefficiencies in the kitchen, which offcourse…costs a lot of money. (And hence isn't the Ozbarganin Way).

I'm fortunate enough to be moving out from home and setting up a new kitchen. My partner and I will live togehter in a small place. We plan to cook most meals at home (Opposed to take out).

What recommendations do you have for me for utensils and things you wish you bought earlier etc?

E.g. Once bought a nutribullet 900w ($70 from Bing Lee, from Ozb). Love it. Wish I bought it earlier.

EDIT: Based on comments below - Seeking suggestions on a value for money pots/pans and Knife set, preferably with life-time guarantee

Thanks

Comments

  •  

    Don't get sucked in to the waste of kitchen appliances. I've bought vege peelers only to use them once and revert back to a decent knife and cutting board. Ive got (technically) 3 blenders too, I use two of them regularly. The third is a backup now. Dont end up on the path to keep consuming kitchen goods and not be satisfied.

    To start again, I'd do more to keep my kitchen easy to clean (by having less things, better storage), accessible for meal prep and use. I've got a small space, but made a table to sit above another table so I have the height and workspace.

    You could start by watching a few reruns of kitchen nightmares, bar rescue and some of the street food videos on youtube to get an idea of running a kitchen like a restaurant, with inspirational innovations from around the world/other kitchens.

  • +11 votes
    1. Buy nice or buy twice.

    2. Buy solutions to existing problems.

    3. Don't buy ambitions. (Ie. If you don't make ice cream, don't buy an ice cream maker thinking you will start).

    4. Butler's pantry - I can buy equipment that don't have to look the part because they are all hidden in a nice little room.

  •  

    Everyone is different, but things I've found to be a waste of money were a juicer, and a stand mixer. The juicer never gets used because the cleaning process is not worth the end result. The stand mixer never gets used because it's easier just to quickly pull out a hand mixer. Others may use these daily, but unfortunately I'm no Masterchef.

    Invest just once in good knives, cutlery, utensils and pots/pans so you won't have to buy them again for a long time.

    •  

      Thanks
      Can you suggest me knife/cutlery/pots/pans. Preferably those that have a life long guarantee?

      • +1 vote

        Knives: depends if you like Eastern or Western style knives. If you don't know which, then just go for Western. Victorinox are a good brand. Make sure to invest in a knife steel and learn to sharpen them with a Whetstone. Don't waste your money on those auto-sharpeners. Also don't buy a whole knife set unless it works out cheaper. The only knives you need are Chef Knife, Paring knife, Bread knife and good scissors. Only buy other types if you actually need them (filleting knife fish, butcher knife for game). I cook at lot, in a lot of different styles and I've never needed more than those knives listed.

        Pots/Pans: IKEA actually have good ones. I've had mine for 4 years and they look brand new.

        •  

          Whichever type of knives, most important is to buy a

          1. full tang knife.

          2. Disclosed type of steel.

          Half tangs or whatever it is they want to call it (3/4, 1/4, almost full, "balanced"), can cause the handle to split and the knife to come loose or even send it flying backwards if hacking at pumpkins or the like.

          "Proprietary steels" with no disclosure of properties are crap steel. May as well press sheet metal and sharpen with a belt sander.

  • +4 votes

    Buy an air fryer

    •  

      Good advice - any recommendation for a good air fryer, or for important features. I note htere are many different form factors. I wonder if one is better over the other.

      • +1 vote

        I'm in the beginner phase. I purchased the Tefal QF FF deal from about a month ago. So far it has not missed a beat. I'm yet to perfect vegetables. The best explanation is it is just a mini fan forced oven that cooks way quicker than a fan forced oven imo. I think mine is 4l capacity which is great for 2 and at a stretch 3 people but if you have more in your household look at a bigger/higher capacity.

        Looks like the deal is still running - https://www.qantasstore.com.au/p/tefal-ey2018-easy-fry-class... - 2000pts and $88 or so.

  •  

    If You Could Start/Stock Your Kitchen Again, What Would You Do Differently?

    You do know you can 'start again'……………. :/

  •  

    It always starts with a good set of knives and quality pots and pans. You need chopping boards. Don’t buy gimmicky stuff. My Magimix food processor gets a lot of use as does my Philips pasta maker and my Vitamix blender. I burnt through a few blenders and food processors before I bit the bullet and got good ones. My suggestion is think through the things you, regularly, cook and make a list of what you need to cook them. Lots of Asian foods probably a wok, steamer, utensils. Lots of slow cooked foods, a good cast iron pot.

    •  

      Thanks a lot - can you recommend me lifelong knife/pots/pans sets?

      •  

        For knives I use global, haven’t looked back! Try find them on sale of course.

      •  

        Knives, I have the wusthof ones, bought as a set including the scissors. You can get good prices if you shop around. If nothing else get a good chefs knife, it is what you use most.They are always hand washed and dried immediately after use. I’ve had my set for decades and they are still in good condition. My pots and pans are a mixed set but look for heavy base and good quality. I, also, don’t use the dishwasher for these.

        I also have Corelle plates that have lasted me decades, although other people have had issues with them.

  • +2 votes

    I recommend buying 2 to 3 knives you actually use.

    A set will just end up being a whole bunch of knives you barely touch in a large block that takes up your counter space.

    •  

      Agreed. A single Chef's knife (midsize kind of knife) will get just about everything done.
      Personally I'd get a good ceramic chefs knife as the default for most things, plus one or two steel knives for when there's bones or large/small things. This way you rarely have to deal with a blunt knife

  •  

    put the handles on the lower cabinets, 5cm higher.. my freaking pants always get caught on them and its annoying as sh*t

  •  

    I was ready to splurge on a nice set of Global knives but a gf told me to check out Kiwi knives. You can find them in Asian grocery shops and they cost only $5-6 for a chef knife. It's still very sharp after a year with no problems cutting through meat/carrots and I use it almost everyday.

    Tefal Ingenio pot/pans (https://www.ozbargain.com.au/node/457375) is really good and Made in France. Love my set!

    •  

      Just bought a set of these pans and they're so compact. Do you know a cheap but reliable outlet to purchase extra pieces. The main retailers have them but they're very expensive.

  •  

    Not so much appliances but about the kitchen itself:

    • 2 sinks. 1x large/deep one for wash-up, 1x smaller for prep. You can fill the larger one with crap all day long and then at night empty it into the dishwasher. Being deep the contents won't be an eye-sore throughout the day.

    • 2 ovens. 1x 60cm easily accessible for everyday, 1x 90cm can be more tucked away for occasional large things or for heavier catering (parties, etc.). IMO 2x 60cm is so much less useful than a spare 90cm.

    • Drawers rather than cupboards as much as possible

  •  

    We wouldn't do it any differently to this set up:

    • Wusthof Classic 8 Piece Knife Block Set (< $300). Two to three don't get used that often but the remainder are cheaper than the price of the individual ones that we use regularly.
    • Aldi copper saucepan 3 piece set ($99).
    • Pyrex saucepan with glass lid - free.
    • Wok (< $10) - seasoning it makes it non-stick; we don't use frying pans with coatings or ceramic pans (which haven't lasted in new condition > 1 year).
    • Silit Sicomatic T-Plus pressure cooker (< $200) - we make big vegetable stews that we have continuously.
    • Breville Fast Slow Pro Multicooker BPR700BSS (~ $170) - cooks rice, stews, soups, steams vegs, sweet potatoes, etc. Most people won't need the Silit if they have this but we usually have both on the go so they work great for us.
    • Aldi 1400 watt blender ($99) - used daily/every second day; recently transitioned to Nutri Ninja (~$40) for smaller smoothies.
    • Airfryer (~$50) - toasts bread, fry sweet potatoes, roast chestnuts, corn.
    •  

      I like my Breville Fast Slow Pro as well but the pressure cooker seal doesn’t always work. Someone gave the hint that lifting the lid a little helps.

  •  

    Nothing specifically
    But all depends on the kitchen payout

  •  

    I have a Japanese santoku knife and a pairing knife and scissors and that's all the knives I need in the kitchen and we cook 6 out of 7 nights. Buy better quality single knives than a set in my opinion.

    Wooden cutting boards are nicer to use, better for knives and more hygienic than plastic.

    Was gifted top end Scanpan pots that have survived abuse that lower quality pans would have broken under. Maybe 6 years old and look used but still nice to use. Also the Scanpan professional frypans are nice and we have 2. Stock pot for bulk soups and curries and use this as storage otherwise (out stick blender lives in there).

    A couple of peelers are good for when one is in the dishwasher.

    Stick blender ftw.

  •  

    airfryer.. all u need is an airfryer. throw everything else in the kitchen out.

  •  

    I vouch for air fryer too. Very efficient to use. Food will less oily but fryer very hard to clean. Use and dispose kind of appliance

    •  

      What's involved in cleaning it? And do you keep it on your kitchen counter am the time?

  •  

    Avoid non-stick pans.
    vis-a-vis https://edition.cnn.com/2019/06/03/health/pfas-food-supply-f...

    I ditched all mine and bought some solidteknics ones.
    http://www.solidteknics.com/

    They become non-stick with seasoning.

    And there is a closed FB group for them.
    https://www.facebook.com/groups/solidteknicsusers/

    •  

      Interesting. Best bang for buck though is a wok < $10 which works on the same principles.

  •  

    I would definately invest in a Thermomix. Does everything - cooks - steams - mixes cakes - chops, weighs etc etc etc. Well worth the money. Eliminates - mixers - blenders - steamers - pots -scales and loads of other kitchen items. Wish i had listened to my friends years ago. Goes into the dishwasher and is a one pot stop. Don't be put off by the price - splurge and you will never look back. Not a great cook - it has you covered just follow all instructions on the screen.

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