Kitchen Tools

Vitamix

High speed, high power, professional blender. There are few blenders out there that you’ll hear their owners rave about more than a Vitamix. Is it expensive? Yes. Is it worth it? Yes. You’ll never buy another blender for the rest of your life. You can make almost anything in this thing – from salad dressings, to soups, to ice cream. “This blender changed my life” isn’t an overstatement.

Tiluxury Masticating Juicer

There are so many juicers out there it’s overwhelming. Typically, the “you get what you pay for” advice is well-heeded when it comes to juicers, but we’ve found one that we love: the Tiluxury Masticating Juicer. Most masticating juicers take up a ton of space and are a total pain to clean. This one is vertical, so it’s a much smaller footprint on your counter and is surprisingly easy to clean. Chef James has used this with several of his clients and both he and they rave about it.

 

Excalibur Dehydrator

This is the dehydrator we use at home. It works well, it’s easy to clean, and it’s large enough for all the recipes we’ve included in the cookbook without taking up too much space. There are larger versions (the 10-rack option, for example) but really you don’t need that much space unless you are feeding a LOT of people.

 

Mandoline

This is the basic Japanese style mandoline. It lays flat across a bowl and is a less costly option. Because it’s made from plastic, it tends to stain over time. This doesn’t affect its performance, just the aesthetic.

This is the mandoline that we use. It’s a little sturdier than the Japanese style above, and because it’s stainless steel it cleans nicely and won’t stain. You can set it on the counter or just over a cutting board. Because it’s more stable and it has a bigger hand guard, there are fewer accidents with it.

 

Cuisinart Food Processor

This is the food processor we use and love. It’s a little spendy, but as with the Vitamix, you get what you pay for and if you go this route, you’ll not need to replace it down the road.

 

Lodge Cast Iron Pan

Every kitchen needs a good cast iron pan, and Lodge is by far our favorite. Be very careful with your cleaning! Never, ever, ever use soap on it – just a wet brush to scrub it, and leave it a lil’ greasy. The Lodge pans usually come pre-seasoned, and you can seal in the seasoning by rubbing a little oil over it after you’ve washed and dried it.

 

All Clad Stainless Steel Pots

This is the set that we use, and love. You’ll never need another set, so it’s worth the investment.

 

Instant pot

The Instant Pot is definitely nominated for most useful and used gadgets in our kitchen. We resisted it for a long time, but after hearing rave review after rave review, we caved in and got one. And we were not disappointed. It combines the speed of a pressure cooker with a slow-cooker, and the result is… well… almost magical. Slow cooked meals that would formerly take 8+hrs now are ready in 1-2hrs if not less; rice ready in 10 minutes. It’s impressive.

 

Wusthof Knives

These are the knives that we use in our kitchen. They’re a German brand of exceptional quality. If you take good care of these three knives, they’re all you’ll need. Watch our Knife Skillz video for tips and tricks on how to maintain the sharpness of your knives.

 

Bamboo Salt Box

A salt box? you ask. I did as well when Chef James brought it home, but it’s actually made life in the kitchen so much easier. Salt is the universal seasoning – and a good quality unrefined sea salt (like this) is an excellent way to get some trace minerals into your meal while making it taste delicious. Using a little bit here and there as you cook can really help you develop flavors in the dish you’re making. This salt box gives you easy access, it looks good, and it seals out moisture.