Cookware, Tools & Kitchen Hacks Our Chefs Swear By

The start of a new season is the perfect moment to reset your kitchen. Not by adding more, but by upgrading to the pieces that earn their place every single day.

Ask any chef and you’ll hear the same philosophy: fewer tools, better performance and smart habits that make cooking smoother, faster and more enjoyable. The right cookware anchors your meals. The right tools remove friction. And the right techniques make everything feel easier.

If you’re ready to cook with more confidence this year, start with what chefs actually reach for, again and again.

Green, for spring?
Yes, please. Grab Staub’s iconic shape in their exclusive new Pistachio color and get a jump start on spring cooking.
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The Cookware Our Chefs Build Meals Around

Staub Round Dutch Oven, 7-Qt

If there’s one piece chefs consistently build meals around, it’s a Dutch oven and Staub’s is the one they trust when it matters most.

What sets it apart is heat retention. Once it’s hot, it stays hot, which means better searing, deeper flavor development and consistent simmering. It moves seamlessly from stovetop to oven to table, making it perfect for braises, soups, stews, bread baking and one-pot dinners.

It’s also the kind of cookware you buy once and cook with for decades, which is why chefs consider it a kitchen essential.

All-Clad D3 Stainless Steel Weeknight Pan

When dinner needs to happen fast but still taste incredible, this is the pan chefs grab first.

It handles high-heat searing beautifully, builds pan sauces quickly and transitions easily into oven finishes. It’s ideal for chicken thighs, quick pastas, vegetable sautés and one-pan meals that still feel restaurant-level.

Scanpan Pro IQ Nonstick Skillets

For eggs, fish and anything delicate, a reliable nonstick pan removes frustration.

Chefs rely on Scanpan when they want clean release without sacrificing durability. It’s especially valuable for weekday breakfasts and lighter proteins where sticking can ruin texture.

Nordic Ware Naturals Half-Sheet Pans, Set of 2

One of the hardest-working tools in any kitchen, a great sheet pan makes weeknight cooking dramatically easier.

From roasted vegetables to sheet-pan dinners to cookies and pastries, chefs use these constantly because they heat evenly and hold up over years of use.

Sur La Table Signature Stainless Steel Stockpot, 16 qt.

Every serious kitchen needs a large stockpot.

Whether you’re making broth from scratch, simmering soups, boiling pasta for a crowd or batch cooking grains, this is the pot that supports big cooking days and long-simmer flavor building.

The Tools Chefs Reach for Every Single Day

Sur La Table Ratchet Mill

Seasoning is one of the fastest ways to improve flavor, and consistency matters.

A ratchet mill allows one-handed seasoning while maintaining control and even distribution. It’s a small tool that makes a noticeable difference.

Microplane Soft-Handle Zester Grater, 12”

Chefs rely on a microplane constantly: citrus zest for brightness, garlic for sauces, Parmesan for finishing and ginger for aromatics. It’s one of the simplest ways to add flavor without adding heaviness.

Sur La Table Folding Instant Read Thermometer

Confidence in doneness changes everything.

In lieu of the famed touch test, chefs rely on temperature to ensure perfectly cooked proteins, from roast chicken to steak to fish. It removes stress and improves results instantly.

Sur La Table Stainless Steel Bench Scraper

One of the most underrated kitchen tools.

Use it to portion dough, transfer chopped vegetables, clean work surfaces and organize prep. Once you start using one, it becomes indispensable.

Sur La Table Silicone Solid Turner

Flexible enough for delicate foods, strong enough for burgers and stir-fries, and safe for nonstick cookware.

It’s the kind of tool that quietly becomes your default.

Smart Kitchen Habits Our Chefs Rely On

Warm the Pan, Then Warm the Fat

Chefs don’t rush preheating. They let the pan fully heat first, then add oil or butter. This helps prevent sticking, improves searing and builds better flavor.

Season Early, Adjust Late

Seasoning only at the end often leads to flat flavor. Chefs season ingredients at multiple stages to build depth. Vegetables as they cook, proteins before cooking and sauces as they reduce.

Create a “Landing Zone” on the Counter

Instead of scattering tools everywhere, chefs designate one bowl or tray as a workspace landing zone for scraps, measured ingredients and used tools. It keeps cooking calmer and cleaner.

Finish with Acid Before Adding More Salt

A squeeze of lemon or splash of vinegar often brightens flavor more effectively than additional salt. It balances richness and sharpens overall taste.

Green, for spring? Yes, please.
Grab Staub’s iconic shape in their exclusive new Pistachio color and get a jump start on spring cooking.
Shop Now