Do I really need a meat thermometer?

It is the single most useful tool for cooking meat and fish. It tells you exactly when steak is medium-rare and when chicken is safely done at 165 degrees F.

Can you use soap on cast iron?

A little soap is fine. Do not soak it or put it in the dishwasher; dry it right away and rub in a few drops of oil.

How do I check my thermometer?

Put the probe in a glass of ice water; it should read 32 degrees F.

Kitchen Equipment Guide

You do not need a lot of equipment to cook well, but a few tools make a real difference. This guide explains what to look for and how to use and care for each one.

Instant-read thermometer

The most useful tool for cooking meat and fish well. It replaces guessing with a number: steak off the heat at 125°F for medium-rare, chicken at 165°F, fish at 145°F.

What to look for: a digital probe that reads in 3 seconds or less, a thin tip (so the hole is small), and a range up to at least 220°F. Folding models fit in a drawer and are easy to use one-handed.

How to use it: insert the tip into the thickest part of the meat, away from bone and fat, from the side for thin cuts. For a whole chicken, check the thickest part of the breast and the inner thigh.

How to check it: stir crushed ice and water in a glass, wait a minute, and dip the probe in. It should read 32°F. Many models can be recalibrated; if yours cannot and is off by more than 2 degrees, allow for it.

Leave-in probe thermometers stay in a roast in the oven or on the smoker with a cable to a display outside, and beep at your target. They are worth it for prime rib, turkey, brisket and pork shoulder.

Cast-iron skillet

Cast iron holds heat better than any other pan, which is why it gives the best crust on steak, chops and cornbread. A 10- or 12-inch skillet handles most recipes on this site, and it lasts for generations.

Seasoning: the black, slick surface is oil baked onto the iron. Most new pans come pre-seasoned. To build it up, rub in a very thin layer of vegetable or flaxseed oil, wipe off the excess, and bake upside down at 450°F for an hour.

Cleaning: rinse it warm, scrub with a brush or coarse salt, and a little soap is fine. Dry it right away on a burner, then rub in a few drops of oil. Never soak it or put it in the dishwasher.

Rust is fixable: scrub the rust off with steel wool, wash, dry, and re-season.

Good to know: cast iron is heavy and the handle gets very hot; keep a towel or mitt on it. Long-simmered acidic sauces (tomato, wine) can dull new seasoning, so use enameled cast iron or stainless for those.

Rimmed baking sheets

Heavy aluminum half-sheet pans (about 18 by 13 inches) with a 1-inch rim are the workhorse for sheet pan dinners, roasted vegetables, oven fries and cookies. Two are better than one, so food is never crowded.

Look for: thick aluminum that will not warp in a hot oven. A wire rack that fits inside the pan lets air circulate under oven-fried chicken and bacon.

Tip: line pans with parchment or foil for sticky glazes, but roast vegetables directly on the metal for the best browning.

Where to buy baking sheets and pansKing Arthur Baking sells sheet pans, cake and loaf pans, and other bakeware.

Shop King Arthur baking pans

We may make money from the links on this page, but it doesn't affect what you pay.

Chef's knife and cutting board

An 8-inch chef's knife does almost every job. A sharp knife is safer than a dull one because it does not slip.

Keep it sharp: a few strokes on a honing steel before each use keeps the edge straight; sharpen it with a stone or sharpener a few times a year.

Cutting boards: use a separate plastic board for raw meat and seafood that can go in the dishwasher, and a wood or plastic board for produce and cooked food. Put a damp towel underneath so it does not slide.

Dutch oven

A heavy 5- to 7-quart pot with a tight lid, usually enameled cast iron, for braises, stews, chili, soups, bread and deep frying. It goes from stovetop to oven.

Use it for: pot roast, short ribs, beef stew, chili, gumbo and cioppino. Brown the meat in it first, then braise in the same pot.

Air fryer, slow cooker and Instant Pot

Air fryer: a small, powerful convection oven. A basket of about 5 to 6 quarts cooks dinner for four in batches. It is best for crisp coatings, wings, salmon and reheating fried food.

Slow cooker: gentle, all-day cooking for tough cuts like chuck roast and pork shoulder. A 6-quart oval cooker fits a roast or a whole chicken.

Instant Pot (electric pressure cooker): braises in about a third of the time, and also slow cooks and sautes. Recipes on this site note the time and release method.

See our air fryer and slow cooker and Instant Pot recipes.

Frequently asked questions

Do I really need a meat thermometer?: It is the single most useful tool for cooking meat and fish. It tells you exactly when steak is medium-rare and when chicken is safely done at 165 degrees F.
Can you use soap on cast iron?: A little soap is fine. Do not soak it or put it in the dishwasher; dry it right away and rub in a few drops of oil.
How do I check my thermometer?: Put the probe in a glass of ice water; it should read 32 degrees F.