This article was originally published on Crafting Your Home. A human contributor also wrote and edited the post.
Walking into a well-stocked kitchen store can feel overwhelming. Aisles are lined with clever-looking gadgets, each promising to make cooking faster, easier, or more enjoyable. Yet professional chefs often advise against buying many of these items. Their kitchens are built around a small set of reliable, multi-purpose tools that perform well day after day. The rest tends to collect dust, take up valuable space, and create extra work.
The following list reflects common advice from chefs and culinary experts about kitchen products they would avoid in a home kitchen. Understanding why these items are discouraged can help you build a more efficient and enjoyable kitchen.
Related:Stop Buying These Everyday Items: You Probably Already Own Something That Works Just as Well
Garlic Press
The garlic press is the most frequently criticized tool in professional kitchens. It crushes garlic cloves through small holes, producing minced garlic in seconds. However, chefs point out several drawbacks. Cleaning a garlic press is tedious because tiny pieces of garlic get trapped in the holes and mechanism. The tool also wastes garlic that remains stuck inside, and it offers little control over texture.
Most chefs recommend using a sharp chef’s knife to mince garlic instead. With a simple rocking motion, a knife can produce finely chopped garlic faster than it takes to clean a press. A knife also lets you adjust the piece size and is much easier to wash. For larger quantities, a food processor can quickly chop garlic without the cleanup hassle. [Food & Wine][CNET][Parade][The Garden Magazine]
Avocado Slicer and Similar Single-Use Fruit Tools
Tools designed for one specific fruit or vegetable, such as avocado slicers, tomato corers, strawberry hullers, and onion choppers, chefs often described by chefs as unnecessary. These gadgets take up drawer space and are rarely used enough to justify their cost. They also tend to be less durable than a good knife.
A sharp chef’s knife or a small paring knife can slice, core, hull, and chop these items just as effectively. Chefs advise investing in one or two high-quality knives rather than multiple single-task gadgets. This approach saves space and improves results.
Herb Scissors
Herb scissors feature several parallel blades intended to cut herbs quickly. In practice, chefs find them harder to clean and less precise than a knife. Small pieces of herb can become lodged between the blades, and the cut is often uneven.
A chef’s knife or a small paring knife can chop herbs more cleanly and is easier to wash and maintain. For delicate herbs, a gentle rocking motion produces fine, even pieces without bruising the leaves.
Egg Separators and Egg Peelers
Egg separators and silicone egg peelers are marketed as ways to make handling eggs easier, but chefs consider them unnecessary. You can separate eggs using the shell or clean hands, and peeling hard-boiled eggs is usually straightforward with practice.
These gadgets add clutter without saving significant time or effort. A bowl and a steady hand are often all you need.
Pre-Ground Pepper and Electric Pepper Grinders
Chefs strongly prefer freshly ground pepper from whole peppercorns. Pre-ground pepper loses aroma and flavor quickly, and many electric grinders produce an inconsistent grind. They can also be difficult to clean and maintain.
A simple manual pepper mill with whole peppercorns gives better flavor and more control over coarseness. It is also more reliable and easier to repair if something goes wrong.
Floppy, Thin Plastic Cutting Boards
Thin, flexible plastic cutting boards can warp, slide, and develop deep grooves that harbor bacteria. They also do not provide a stable surface for chopping, which can make cutting less safe and less efficient.
Chefs recommend thicker, sturdier boards made from quality plastic, wood, or composite materials. A stable board improves safety, protects knife edges, and makes cutting easier.
Non-Heat-Resistant or Low-Quality Spatulas
Some inexpensive spatulas cannot withstand high heat and may melt or release chemicals when used in hot pans. Stainless-steel spatulas can also scratch non-stick cookware, shortening the life of expensive pans.
Chefs suggest using heat-resistant silicone spatulas for flipping and stirring, and reserving metal tools for tasks that will not damage pans. A few high-quality spatulas are more useful than a drawer full of cheap ones.
Measuring Cups for Baking (Instead of a Scale)
Several chefs and recipe developers say measuring cups aren’t precise enough for baking, where small differences can affect texture and rise. Volume measurements vary depending on how you scoop and pack ingredients. One cup of flour can weigh significantly more or less depending on technique.
A digital kitchen scale provides consistent, accurate measurements by weight and is preferred for serious baking. Professional bakers almost always weigh ingredients because it produces more reliable results and reduces waste.
Pre-Made Whipped Cream and Aerosol Cream
Chefs generally avoid canned or pre-made whipped cream because it often contains stabilizers, sweeteners, and artificial flavors. The texture and taste are inferior to freshly whipped cream, which you can make in minutes with cream, sugar, and vanilla.
Making whipped cream at home allows you to control sweetness and consistency. It also avoids unnecessary additives and packaging.
Overly Specific Single-Purpose Appliances
Appliances designed for one narrow task, such as hot dog warmers, popcorn machines, cotton candy makers, dedicated egg cookers, and similar gadgets, are often described as wasteful by chefs. They take up counter or cabinet space and are used infrequently.
Chefs recommend focusing on versatile appliances that can handle many tasks, such as a good oven, stovetop, blender, or food processor. These tools support a wide range of recipes and are used regularly.
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