20 best kitchen tools under $50, per chefs | CNN Underscored

This efficient temperature gun is a great way to read temperatures on all different types of heat sources. The digital face is easy to read, and it comes with a convenient carrying case for storage.

“This is a great tool to help you understand heat in the kitchen,” says Josh Archibald, executive chef of culinary development at Tillamook County Creamery Association. “It helps you get accurate temperature readings on ovens, pans heating on the stove, the grill, a smoker and even bread dough as you finish mixing and during the proofing process,” he added.

“One of my favorite kitchen tools is a mortar and pestle,” says Ashley Lonsdale, the chef-in-residence at ButcherBox. “I originally fell in love with it during one of my first gigs as a line cook, mashing rehydrated peppers and fresh garlic with olive oil; it makes such unique, creamy, distinct sauces, and it’s a lot of fun to use,” she adds. “I also like using it for grinding toasted spices before using them for a marinade. It can be quite helpful if you love making curry!”

As Lonsdale implies, this manual spice grinder is super versatile. You can use it to make guacamole, pesto or even salsa verde. The no-slip silicone base means it’ll stay in place (no sliding around the countertop!) and it’s easy to clean too. Simply wipe it out with a wet cloth or paper towel.

Peeling vegetables is time-consuming. Whether you’re taking the skin off cucumbers, zucchini, carrots or potatoes, it’s a tiresome task that is made much easier with an efficient vegetable peeler. Y-shaped peelers make the process so much faster because you can easily pinch it at the base and move up and down the vegetable with quick, efficient swipes.

You won’t find a fancy olive oil cruet in a professional restaurant kitchen; most chefs rely on practical, easy-to-grab squeeze bottles instead. We love these simple, refillable bottles for oils, condiments and sauces because they let you work quickly without needing to pause and unscrew a top. Whether you’re dressing a salad, marinating meat or laying a base of oil in a frying pan, squeeze bottles make distributing sauces much quicker, cleaner and more efficient.

Every chef has their own personal preference when it comes to chef’s knives, but paring knives are a universally loved tool that can help make fruit and vegetable prep much easier. We love this one because of its sharp blade and long, sturdy handle. The high-carbon steel blade remains sharp and doesn’t stain, so it’s great for cutting slippery and acidic fruits or veggies like lemons and tomatoes.

Serving spoons are good for so much more than the name suggests. While they’re still great for scooping your entree onto a plate, chefs often use serving spoons to make their gorgeous plates look presentation-worthy. This stainless steel option has a flat edge so you can scoop sauces and delicately spoon them over the plate with optimal control. “I use it for everything,” says Christos Bisiotis, chef at The CB Concepts. “I use it to taste, to finish plates and, of course, to serve some great raviolis.”

If you’ve ever peeked into a restaurant kitchen and seen the chefs behind the scenes, chances are they probably have one of these tucked into their aprons. They aren’t your fancy hand towels; they’re a durable and versatile set of industry-approved kitchen towels. Chefs use them in place of oven mitts to carry hot trays, but they also use them to clean up messes and sop up spills. The best part? They can be thrown right into the washing machine and used time and time again.

“I love the Jaccard meat tenderizer because it helps me achieve the perfect texture for dishes with meat,” says Roger Martinez, executive chef at il Buco. “At il Buco, we use it to tenderize skirt steak, ensuring each bite is succulent and flavorful. Its ability to tenderize tough cuts of beef makes it an indispensable tool in my kitchen.”

Everyone knows that cutting through a crusty loaf of bread can be tough, so a serrated knife is an essential tool for culinary prep. We love this super-sharp option from Mercer that’s particularly easy to hold. The offset handle makes it ergonomic: It lets you apply significant pressure without putting strain on your wrist.

This simple, affordable tool is an easy way to add more flavor to grilled meats or vegetables. The natural bristles cling to sauces, making it easy to brush them on your food evenly and consistently. The nonslip grip is easy to hold, even when it’s wet or covered in slippery condiments like butter or oil. Better yet, the whole thing is dishwasher-safe for easy cleaning.

Immersion blenders are a quick and easy way to blend soups, sauces and dips. This 5-in-1 version comes with a range of accessories like a chopper, whisk and milk frother. It’s also pretty compact and easy to use (and store).

“For me, this is a must-have, especially if you have a cramped kitchen,” Archibald says. “It makes quick work of building aiolis, marinades, soups, vinaigrettes and more.” He recommends opting for an immersion blender that comes with a variety of attachments (like this one) to put the machine’s versatility to good use. “It’s convenient, easy to clean and the attachment parts are dishwasher-safe,” he adds. Check out our list of the best immersion blenders for more recommendations.

“If you love salad, a mandoline slicer is a tool that can’t be beat,” Lonsdale says. “Paper-thin vegetables are beautiful and soak up the flavor of the dressing so well.” This option is made with a Japanese stainless steel blade that’s super sharp and durable. Four interchangeable blades allow for four different types of cuts: thin shaving, fine shredding, medium julienne and thick, coarse slices. The blades are easy to adjust, so modifying the thickness is simple and quick. “I love using it for a fennel, apple, red onion and celery salad, but the sky’s the limit!” Lonsdale adds. “It’s also great for making cabbage slaw, my summer staple.”

Lodge is known for its durable cast iron — the brand’s high-quality equipment is beloved by professional cooks and home cooks alike. This cast-iron burger press helps burgers achieve a perfect sear while rendering excess fat, whether you’re cooking them on the stovetop or the grill. The preseasoned cast iron comes off easily and doesn’t stick.

“The Microplane Professional Series Cheese Grater is a staple in my kitchen; it’s practically an extension of my hand,” Martinez says. “Its razor-sharp blades effortlessly turn blocks of cheese into delicate shavings, enhancing the texture and flavor of each dish.” But these super-sharp graters are good for so much more than cheese: They’re also perfect for grating garlic, lemons and hard spices like whole nutmeg or cinnamon sticks. 

Bench scrapers are used by professional chefs and bakers alike. After chopping a collection of vegetables or herbs, this handy tool lets you easily slide them off your cutting board (instead of using your knife, dulling its blade in the process) and deposit them straight into a pot or pan. We love that this affordable option includes measurements for more precise cuts.

This little tool is like a cross between tweezers and tongs; the tapered tip lets you grab, transfer and manipulate food with precision and accuracy. “Kitchen tweezers are my go-to tool, both at home and professionally,” says Amelia Kirk, executive chef of il Buco Alimentari & Vineria. “They allow you to easily handle a wide array of ingredients with ease and allow for impeccable precision.”

Whether you’re snipping herbs or spatchcocking a chicken, heavy-duty kitchen shears are a must-have. These sharp, durable kitchen scissors make a variety of tasks easier and more efficient, and the microserrated blades on this set make clean cuts without slipping. We love that the blades come apart for easy cleaning.

“This cast-iron skillet is essential in my kitchen,” says Camilla Marcus, chef and founder of west~bourne. “I love it because it lasts forever and always delivers even cooking.” Marcus also explains that the skillet’s durability is unmatched. “Unlike other cookware that wears out over time, this skillet only gets better with age; with proper care, it can become a treasured heirloom passed down through generations,” she adds.

“The Ateco cake tester is an often overlooked staple,” Kirk says. “As its name suggests, it’s the perfect way to assure your cakes and brownies are ready, but I also consistently rely on them for checking meat and fish temperatures.” Kirk explains that a cake tester can take the guesswork out of ensuring your proteins are cooked to your liking. They can be inserted into the center of a steak or hamburger so you can check the doneness without cutting the entire piece of meat in half.

A solid cookbook is essential in any home kitchen. This one is an invaluable resource that offers straightforward and clear instruction to chefs of any experience level. It includes guidance on ingredients, techniques and processes, all of which are sure to make home cooks more efficient and confident. 

“This James Beard award-winning book goes over 20 different kitchen techniques and features 100 recipes,” Archibald says. “Ruhlman is one of the best in presenting the information, making the content valuable, relatable and fun. More than any other book, I gift this one most often to aspiring chefs young and old.”