Kitchen Equipment Buying Guides
Expert guidance from a certified chef with 24 years in professional kitchens. Every recommendation here has survived real restaurant use—not laboratory testing, not sponsored reviews, just equipment that works when you need it to.
How to Use These Guides
These aren’t affiliate-stuffed product roundups. Each guide focuses on equipment I’ve actually used in high-volume commercial kitchens or tested extensively at home. You’ll find:
- Specific recommendations with links to detailed reviews
- Professional insights on what separates quality from marketing
- Common mistakes that waste money and frustration
- Maintenance tips that extend equipment lifespan
I update these guides quarterly based on new testing, price changes, and availability updates. If a product stops meeting standards or a better option appears, the guide changes.
My Testing Process
Nothing gets recommended without a minimum 6-month testing period in working kitchens. That means 200+ cover nights, commercial dishwashers, and kitchen staff who don’t baby equipment. If it survives that—and still performs well—it earns a spot in these guides. No exceptions, no shortcuts, no sponsored placements.
Best Cookware: What Survives 24 Years Restaurant Use
Stainless steel handles tomato sauce, cast iron lasts decades, nonstick fails fast
Read Guide →Best Chef Knives 2025
Complete buying guide for professional knives
Read Guide →Best Budget Chef Knife
The $50 knife I've used for 20 years in professional kitchens
Read Guide →Best Knife for Cutting Meat
The boning knife professionals use for trimming, deboning, and portioning
Read Guide →Affordable Appliances: Budget Options That Actually Last
Which budget blenders survive 2 years, which mixers match premium performance
Read Guide →Cookware Materials Guide
Stainless steel vs cast iron vs non-stick
Read Guide →Kitchen Appliance Essentials
Must-have appliances for serious cooking
Read Guide →Knife Care & Maintenance
Keep your blades sharp and safe
Read Guide →