Do you work in a commercial kitchen? If so, you’ll know that it’s best to be prepared before you start cooking. That means having the right utensils for the job. So, what are the best commercial kitchen utensils? That’s a question that many chefs and cooks ask themselves when they’re starting out in their careers.
And with so many options on offer, it can be difficult to know which ones are best suited to your needs. Whether you want to bake a cake, make scrambled eggs, or fry some bacon, there are certain commercial kitchen utensils for each of these tasks. From materials to size, we have put together a list of all the different things you need to take into account when choosing your best option.
So if you’re looking for high-quality cooking tools – whether you’re just starting out or want to replace some old ones – then keep reading! We’ll cover essential utensils, baking utensils, specialist utensil sets, and what materials each type of tool is typically made from. We hope that this blog post will help make the process easier for you!
Kitchen Utensils and their Importance
The best kitchen utensils are essential for any chef or cook to have in their collection. From the classic wooden spoon and spatula, right through to high-quality pots and pans, they can be a great addition to your cooking setup. And kitchen utensils are crucially important and vital to ensure that kitchens are safe and clean and that food is produced to a high standard.
But how did we go from the basic pestle and mortar to the extensive range of smart cooking devices and utensils that we have today?
Well, the wealthy households in Middle Eastern and Mediterranean regions were starting to accumulate utensils during the Bronze Age. They replaced wood, stone, and ceramic implements with (you guessed it!) bronze. As the archaeological record tells us, the Bronze Age was followed by the Iron Age, which leads to more sophisticated metalworking and more useful tools for food preparation.
Medieval society popularized the use of slotted spoons, roasting forks, frying pans, rolling pins, pepper mills, tongs, mallets, and even waffle irons. Then, the 19th century brought lots of time-saving pieces like salad spinners and potato peelers. We also discovered that copper discolors over time, and so, the introduction of aluminum and stainless steel utensils slowly took over.
Today, the best commercial kitchen utensils come in a fantastic range of prices, materials, and styles, and there’s something for every type of kitchen.
How Many Different Types of Kitchen Utensils are Thexre?
There are plenty of different types of commercial kitchen utensils out there. For example, you might need a spatula for flipping and stirring food in pans and pots, tongs to flip meat or other items on the grill or stovetop, whisks for making sauces, graters, and peelers to prepare vegetables before cooking them (or salad), and so on.
And best commercial kitchen utensils don’t have to be limited to the tools you can use in your kitchen, either! There are lots of specialist utensil sets that come with an array of items for different purposes like baking, chopping, and food storage – or even just a simple gravy boat if you want to dress up your best dishes.
What are the Essential Pieces of Kitchen Equipment for Home Restaurants?
These best commercial kitchen utensils are essential for all different kinds of chefs. If you have a restaurant or catering business, these items are for you:
Chopping boards are the best commercial kitchen utensil for food preparation. They can be made from wood, plastic, or glass, they are used for chopping up raw meat, vegetables, or other ingredients. They come in a variety of sizes to best suit your needs – from the small boards that are ideal for chopping up small vegetables to the larger boards suitable for chopping huge pieces of meat.
They are typically made of plastic in a commercial kitchen and are usually color-coded for food safety. It’s best practice to use a separate chopping board for raw and cooked food.
Tongs are best for food preparation. They are used to grip and turn raw meat, vegetables, fruit – anything that needs turning in a pan or on the grill.
There is also a special tong design called scissor-style which can be used to flip pancakes by pressing down with one half of the tong. Once again coming in a range of sizes, tongs are a must-have in a commercial kitchen and are usually used every day.
Thermometers are for probing food and they tell you when food is cooked to the right temperature. They come in a range of styles, from instant-read thermometers that are placed inside the meat and read by taking their reading via an electronic screen on the outside, to deep-fry thermometer probes that have longer lengths so they can be placed down into the food itself. You can also get specialist thermometers for things like sugar.
Commonly used for flipping and stirring food in pans and pots, spatulas are great for flipping ingredients as they cook. They are also often used to serve flat foods like pancakes or fried eggs and take them out of pans or molds, and plate dishes. Spatulas are ideal for anything that requires flipping or lifting something from one surface into another.
For both cooking, tasting, and serving, spoons are a must-have commercial kitchen utensil. Great for scooping out food that is ready to serve, stirring food that you are prepping, or tasting food to see if it needs more seasoning, they are used in a wide range of catering tasks.
They are also handy for breaking up ingredients in pans and pots as they cook, or scraping the cooked surface of a frying pan to make sure all the bits have been tossed up. They are excellent for both liquid and solid foods.
Kitchen scissors are best for cutting food into more manageable pieces, opening packaging or wrapping, and cutting fresh herbs from the stem. They have been designed so that they can cut through all sorts of things like herbs, vegetables, or bacon rind – anything that might require slicing. One side of the kitchen scissor is typically serrated to help with gripping and cutting tougher meats or bread crusts.
A spoonula is a hybrid of a spoon that has been designed with an angled edge so you can use it to scoop out liquids, measure quantities, and scrap food from the pan. The slanted surface also makes them ideal for non-stick cookware surfaces as they will not scratch your pans.
Slicers and Lifters
These kitchen utensils are used for slicing and lifting food. They have a base that is flat on the bottom so they can stand up securely when cutting things like cheese or meat slices. The best slicers also come with handles that make them easier to grip while you’re using them – especially if your hands are wet.
Whisks and Mixers
Whisks are best for stirring or whisking sauces, eggs, or cream. They can be made from a range of materials – including wood (for those who want to avoid plastics) and metal wire. But they’re more commonly made from plastic or silicone.
Whisks come in different shapes to best suit the needs of your kitchen: balloon whisks are best for making whipped cream, beating eggs, or making meringues; flat whisks are best for whisking together sauces and gravies, getting into tight spots, or scraping things off the bottom of a pan.
Mixers are best if you need to mix more than just a few ingredients at the same time – they can be handheld but many people also use them with an electric stand mixer on top of their work surface, or even in countertop mixers that come with a range of attachments for different tasks.
Used best for measuring wet ingredients, jugs are a very handy utensil to have in your kitchen. They come in various sizes and materials but the best ones will be made from glass or stainless steel – this way you’ll always know how much liquid is inside and they won’t react with acidic foods like tomatoes that might stain plastics.
Great for measuring dry ingredients and liquids, it’s best to use a set of cups that have both metric measurements as well as imperial ones. A range of sizes will make it easier to measure out different quantities – including volumes like teaspoons or milliliters. This really is a must-have kitchen utensil!
Best for weighing out ingredients like flour, sugar, or fresh vegetables, or even weighing raw meat like steaks or fresh mince, kitchen scales come in a range of different sizes to best suit your needs. From scales small enough that they can fit on top of the kitchen counter, right up to large ones that are best suited to commercial kitchens where you might need a lot more space.
Mashers and Ricers
Mashers and ricers are best for softening up food that needs a little more love – like potatoes, yams, or even squash. They come in different shapes to best suit the job at hand, but they also work well with other ingredients as well, for example, mashing bananas for cakes or you can make an alternative to mashed potatoes out or carrots and swede.
Ricers are best for when you want to get a really fine texture – best used with softer foods like cheese, vegetables, or fruit. They go one step further than a traditional masher. They can also be used for potatoes though and are commonly used in a kitchen to get a really creamy-textured mash.
Peelers are designed for peeling vegetables, fruit, or potatoes. The best ones will be made from plastic with the blade either on one side of the peeler or both sides – this way you can use them to slice things like cucumbers without wasting time. You can also get specialist peelers like mandolines and julienne peelers which are great if you’re looking to make some garnishes or want to slice food evenly into similar or interesting shapes.
Best for grating hard foods like cheese, vegetables, or chocolate. They best come with multiple blades so you can grate in different ways (or the same way) – which is best suited to your own preferences and what you want to use them for.
Zesters are best when adding fresh zest from citrus fruits into dishes like desserts or other savory dishes. The best ones will have an easy-to-grip handle and a stainless steel surface to prevent them from reacting with the acidity of the fruit.
Colanders and strainers
Colanders are typically used to drain dishes that have a lot of liquid. You’ll need either a colander which is best suited to catching the bigger pieces (like mashed potatoes) while water runs through or if you’re draining a very fine food, then you might want to use a strainer with smaller holes instead.
You can also use a strainer to make sure you don’t get any lumps in your sauces or pastes from the food that’s been strained. This is great for use with liquids like soup, stock, or gravy.
A pretty essential tool if you use cans of anything in your kitchen, can openers are used for opening cans of beans, tinned tomatoes, or anything else. The best ones will come with different attachments to suit your needs – some are suited to just cutting the top off while others have serrated edges and are best for getting rid of any sharp points that might be on the food inside.
Plating and Serving Utensils
As well as commercial utensils that are purely used inside the kitchen, there are some utensils that are used for plating foods as well. These might be used at a buffet or banquet, or a carvery restaurant where customers can help themselves to food. Here are some examples of the best serving and plating utensils:
Ideal for when you want to scoop liquid out of a pan or bowl, ladles are best for things like soup, gravy, or stock. Ladles can have a very long handle and fit inside most saucepans, from huge stockpots to small pans.
Portioners and scoops
Portioners are great for when you want to keep portions of food even. They can be used for all types of foods, from things like rice, couscous, or risottos to meats, vegetables, or desserts. They come in different shapes too – from large scoops that can scoop out a whole bowl at once while others are more suited to portioning small amounts such as one tablespoon at a time.
Best for when you want to squeeze out sauces or dressings onto salads, pasta dishes, and other recipes, squeeze bottles can be used for garnishing plates, decorating dishes with coulis, or allowing customers to help themselves to sauces.
They come in a range of sizes so they can be best suited to the type of food that’s being used. For example, small bottles are best if it’s something like ketchup on individual tables to larger bottles which can best be used for things like ranch dressing on a help-yourself salad bar.
If you’re best known for the beautiful food that comes out of your kitchen, then these tools are best suited to you. The range is huge but some examples include things like Microplane graters which can grate citrus zest in different textures and shapes – from fine lines to course shreds. It also includes chocolate spreaders which can best be used for chocolate desserts or ice creams, melon ballers, or butter curlers.
Gaslighters and blow torches
Commonly used for adding a professional finish to dishes and desserts such as creme brulee – some chefs might gas lighters or blowtorches in their cooking. Blowtorches and butane lighters can be best used when you want your food served on fire (for example, Christmas pudding), or for lighting a dish that contains alcohol to burn it off. Whereas handheld torches are best for finishing off desserts, like giving a creme brulee the perfect topping.
Specialist Commercial Kitchen Utensils
There are also come specialist commercial kitchen utensils that have very precise uses. These won’t be required for every type of catering establishment but are best used when you want to create the best dish possible. Here’s a list of some examples:
When you need to tenderize beef, pork, or venison steak, this is the type of hammer you’ll need. They can come in different shapes and sizes so it’s best to choose one that the type of meat you’re using it for. From a thin flat head which is best if your steaks are already quite soft, all the way up to thick mallets which best suit stews and casserole joints.
If you want to remove bones from fish then this is the best tool for the job. They work best when used with whole pieces of cooked or raw fish – they’ll grip onto any protruding pointy bone and bring it up so it can be removed. The best ones will come in a set of tweezers, each one different in length.
If you work with oysters then this is best for opening them up. The best ones will come in a set of knives, each one different in size to best suit the type of oyster – from small oysters which are best suited for medium-sized knives all the way up to huge oysters that can be best opened by using large knives.
This is best used with lobsters when you need to pick out their meat. Usually, the best ones will come in a set of picks, each one different in size so they can be best suited to picking through different-sized lobsters.
Typically used in butchers shops or specialist meat vendors, these are used for when you need to suspend meat. It’ll come in a range of sizes and shapes, from hooks that will best suit sausages or bacon to ones that can best be used with whole beef carcasses. They can also be used in a smokehouse to hang meat in order to get that traditional smokey flavor.
If you work with large quantities of fish then this is best for descaling. It’ll come in a set of rods so they can best be used on different types and sizes – from a whole salmon to small mackerel fillets.
Skewers are a must-have for any establishment that sells food on sticks or kebabs. They come in a range of shapes and sizes so they can best suit different types of foods – from small cocktail sausages to whole chickens.
Similar to a steak hammer, a tenderizer is also used for the best tenderizing of meat. However, as opposed to just steak, they can be used on any type of meat like stewing meats, beef shin, pork neck, lamb shoulder, chicken breasts, or pork chops.
Best for when you need to infuse your cooking with flavor, a baster is used when you want to add flavor, moisture, or fat during the cooking process. It’ll come in a range of shapes and sizes and different types. From a small, silicone-based baster that is best used on delicate items like fish or large, vacuum-sealed basters are best suited for whole chickens or large cuts of meat.
Also known as a pizza wheel, a pizza cutter will come in a range of sizes but ultimately, the best one to choose depends on the size of the pizzas you’ll be serving. However, they are usually wheels that allow you to glide through a crisp pizza crust.
Before buying one, ask yourself: do you want one that’s more like scissors or cutters? Is it for single pizzas or large volumes at once? How often do you want to change blades and how sharp are they going to need to be?
Best for when you need to move pizza from the oven or prep table and onto a serving tray. They come in different sizes so they can best suit your establishment. Whether you’re removing single pizzas from a countertop pizza oven, as opposed to multiple large pizzas at once, from a deep, outdoor, stone pizza oven. The deeper the pizza oven you have, the longer your pizza peel will need to be.
These utensils are best suited to working with a barbecue. They include tongs, forks, skewers, brushes, and basting spoons for when you need to cook meat at an open-air grill or roast in a more enclosed area like the oven.
Next, we’ll look at the different utensils used for baking. These are ideal for cafes, bakeries, or simply restaurants that make a lot of their own products:
Used for combining and mixing ingredients, mixing bowls come in a range of sizes to suit what you’re mixing or the volume you need. If it’s for apple pie filling then a smaller bowl will best be used than if it’s to mix bread dough.
They also come in a range of materials from glass to porcelain and simple plastic designs. Look out for silicone-based ones too, which have good heat resistance and durable rubber bases.
If you want to roll out dough then these are best. They can be made from a range of materials – like plastic, stainless steel, or wood. However, the best ones will always come with handles so they’re easier for gripping and rolling without ingredients sticking to your hands.
Best suited for when you need to roll out dough for cookies or pie crusts, these best come in a range of shapes and sizes – from small rolling pins that are best suited to working with delicate pastries at home to larger ones for hotel sized portions or croissants.
Used when you need to cool any baked goods, cooling racks are typically made from metal and have holes in them so that air can circulate around the food. They come in a range of sizes so they can best suit the volume of food that best suits your establishment.
For when you need to brush things like melted butter or oil onto bread, pastries, and other items, you’ll need a pastry brush. These come in a range of materials – from silicone-based brushes which have better heat resistance to durable rubber bases and traditional wooden ones that look a bit like a DIY paintbrush.
The type you choose will come down to the best material which best suits your needs, along with how often you need to replace them and if they’re going to be used for delicate pastries or heavier items.
Sieves are used when you need to sift, strain, or drain ingredients. They come in different sizes and materials – from stainless steel to plastic, depending on what you need them for. Stainless steel ones are best used for heavy-duty tasks like sifting flour, while plastic is best for when you need to strain through finer materials.
Pastry cutters and scrapers
Pastry cutters and scrapers are best for when you need to make pastry dough or cut and shape other food items. These come in a range of shapes and sizes depending on what best suits your needs. You can get some really interesting shapes, from simple stars and hearts to detailed designs of animals and people.
The Major Differences Between Commercial Kitchen Utensils and Domestic Utensils
It might seem a little overwhelming at first, but there are some pretty simple rules when it comes to choosing the best kitchen utensils.
Firstly, if you’re running a commercial kitchen, make sure you buy utensils suited to this type of environment. Commercial kitchen equipment is different from domestic kitchen equipment in several different ways:
- They’re best suited to heavy-duty tasks in a busy environment like commercial kitchens where you might need more than one of the same utensils.
- They’re also best for when you need a lot of different-sized pieces so that whatever best suits your needs can be found quickly.
- Domestic kitchen equipment is best suited for single-person use or cooking in smaller amounts.
- Commercial kitchen utensils are typically longer, stronger, and more durable.
- The types of materials used also differ as well – commercial kitchen equipment is made from more durable, heat resistant materials like nylon or silicone while domestic kitchens often stick with wood or metal which can get a lot hotter.
- There’s also a difference in the range available between these two types of environments: things like commercial baking sheets and cooling racks best come in multiple sizes so you can best suit your needs whereas there might not be this much variety when it comes to home versions.
What is Kitchen Utensils Made from?
Kitchen utensils best come in a range of materials to best suit your needs. For example, those used for delicate pastries are often made from nylon or silicone which is heat-resistant and doesn’t get as slippery when you’re using them with something like melted butter on top.
Here are the most popular ingredients for commercial kitchen utensils:
- Wood – best for when you need a utensil that won’t conduct heat. Although this can burn if left on an open flame. Commonly used for spoons and spatulas.
- Nylon – best for when you need to mix some viscous substances like icing or butter. Nylon is often used for pastry cutters, mashers and whisks.
- Silicone – best for when you need a utensil that is both pliable and won’t conduct heat and is heat-resistant as well. Also ideal for use on non-stick surfaces as it won’t scratch the coating. Often used for spatulas and cake lifters.
- Stainless steel – best for those who prefer something heavy-duty and durable. These are also often dishwasher-safe which is an added benefit. Often used for colanders and sieves as they best survive the heavy-duty tasks.
- Plastic – best for when you need to use them with something that might melt or drip. These can be washed in the dishwasher and come in lots of different sizes. Often used for spoons and spatulas.
- Aluminum – best for those who prefer metal utensils but want something lighter and more affordable. These are also dishwasher-safe, heat-resistant, and strong. Aluminum is often used to make baking sheets and cooling racks.
- Exoglass – this material is a hygienic, durable, and versatile alternative to wooden spoons. Best when you need something that won’t conduct heat, it’s non-porous, easy to clean, and can be sterilized. Commonly used to make spatulas, whisks, and spoons.
Question: How many commercial kitchen utensils do I need?
Answer: This best depends on what you need them for. The best thing to do is figure out the things and processes you use most often in your kitchen. In a commercial kitchen environment, it’s always better to overprepare than underprepared. So, it’s better to buy more utensils than you need than to find yourself short during busy service.
Question: Can you use wooden utensils in a professional kitchen?
Answer: Wooden utensils are perfect for salads, shallow frying, and ideal for serving because of their versatile material. They can be washed in the dishwasher and can be used for commercial use, although they are more commonly used in the household.
Question: What are the essential tools in a commercial kitchen?
Answer: The essential tools best vary depending on what you need, but txhere are a few that should be in every commercial kitchen.
• High-quality chef knives
• Baking trays and sheets
• Rolling pins
• Mixing bowls
• A whisk
• Frying pans and pots
• Sheets and cooling racks
• Tasting spoons
Question: Are wooden utensils better than plastic?
Answer: Wooden utensils are best for when you need something that won’t conduct heat. Although they can burn if left on an open flame, they are great for stirring and serving. More than anything, they won’t heat up to ridiculously hot temperatures, and won’t damage cookware. However, wooden utensils have a tendency to crack if you wash them too often in the dishwasher and expose them to heat.
Similarly, plastic utensils are best when you need low or no-heat applications. They’re great for tasks such as stirring cookie dough or scraping food off of dishes. This is because they can melt when they come into contact with heat.
Therefore, it depends on what you need them for. The best thing to do is figure out the things and processes you use most often in your kitchen, and then decide on which utensils to use.
Question: How do you sanitize wooden spoons?
Answer: The best way to clean wooden spoons is to first wipe the spoons over with warm, soapy water. Then, stir a teaspoon of baking soda in just enough water to cover the spoon. Boil this for about 15 seconds before rubbing it down with soap and rinsing it off.
Alternately, you could also submerge the spoons in 3% hydrogen peroxide. Lay them on a flat surface and pour over the hydrogen peroxide, wait fifteen minutes, rinse the spoons off and leave them to dry.
When you’re looking for the best commercial kitchen utensils, it is important to first find the top materials. The best are metal, silicone, and exoglass because they can withstand heat without being damaged by it. If conducting heat isn’t important, take a look at wooden spoons or plastic utensils. Also, remember to think about how busy your establishment is likely to be before deciding on how many utensils you need.
Consider all of these things when looking for your commercial kitchen utensils!
There are so many commercial kitchen utensils out there, and hopefully, this post has been helpful in narrowing down your options and saving you time looking through stores or online to figure it out on your own. Thanks for reading, and happy cooking!