The best gift for someone who cooks is a tool they will reach for twice a week, not a gadget that gets one outing. A good test: can you name the dish it will be used for? If not, put it back.
The eight below are chosen that way. Each one does a job that comes up in ordinary home cooking, and each comes with a note on what to check before buying and how to keep it working. For a more specialized shelf, the guide to Japanese kitchen tools goes further.
The eight, in order of how often they get used
- An instant-read thermometer tells you when meat is done, which color cannot. The University of Nebraska-Lincoln chart of safe cooking temperatures says color "is not a good way" to judge it. Suits anyone who roasts chicken or cooks burgers. Look for a thin probe, a readout you can see in a dim kitchen, and a reading in a few seconds. Wipe the probe after each use; do not submerge the unit.
- The rimmed sheet pan is the workhorse for roasted vegetables and one-pan dinners (see the one pan dinner ideas). Suits newer cooks who need a forgiving tool. Choose heavy aluminum that does not bend in the oven. Wash by hand if you want it to stay flat and bright.
- With a kitchen scale, flour weighed in grams comes out the same every time, and a scale is the quickest fix for baking that is hit and miss. Suits bakers and anyone following a recipe written in grams. Look for a flat platform, a tare button and a display that is not hidden by a big bowl.
- A large cutting board has room for a whole chopped onion to spare. Suits cooks who have outgrown the small one that came with the apartment. Look for a flat surface that does not slide, ideally with a rubber foot or a damp towel under it. Wash with soap and hot water after use and stand it on its edge to dry.
- A chef's knife is the most used tool in the kitchen and the one people skimp on. Suits anyone who cooks several times a week. Look for a blade that feels balanced when you pinch it where it meets the handle, and a handle that fits the hand. Wash by hand, dry at once, and keep it out of the dishwasher.
- A fine grater zests a lemon, shaves hard cheese and grates garlic and nutmeg. Suits cooks who like to finish a dish. Look for sharp, evenly etched teeth and a handle that is easy to grip.
- A cast iron skillet holds heat well and moves from stove to oven. Suits experienced cooks who sear, bake cornbread or cook in batches. It is heavy, so ask whether the person will mind the weight. University of Illinois Extension tells owners to hand-wash with mild soap, dry it thoroughly because moisture causes rust, and re-season it when it looks dry or food sticks.
- Silicone spatulas come best as a set with one narrow and one wide head. Suits everyone, and fits in a stocking. Look for a head that is one piece with the handle so food does not collect at the join.
Matching tool to cook
A newer cook gets the most from tools that remove guessing: the thermometer, the scale, the sheet pan. A cook with years behind them already owns a pan; give a good knife, or something to finish food with, like the grater.
Temperatures worth knowing
If the thermometer is the gift, put a card with the numbers in the box. These are the minimum internal temperatures from the Nebraska chart:
| Food | Minimum temperature |
|---|---|
| Ground beef | 160°F |
| Poultry, whole or ground | 165°F |
| Beef steaks | 145°F, then rest at least 3 minutes |
| Pork chops and roasts | 145°F, then rest at least 3 minutes |
Source: University of Nebraska-Lincoln Food, Safe Cooking Temperatures (linked above).
Seasoning the cast iron
Seasoning is the thin baked-on layer of oil that protects the pan. The Illinois guide describes the oven method: heat the oven to 450°F, rub a thin layer of oil over the pan, set it upside down on a foil-lined sheet on the bottom rack and bake for one hour. Wipe off any excess oil once the pan has cooled.
Acidic foods such as tomatoes break down the seasoning, so a skillet used for sauces needs it renewed more often.
If a gift needs a lot of care, include the instructions. Most of the tools above only ask for a wash and a dry.
