19 Kitchen Tools That Make Meal Prep Way Less of a Drag

This mandoline has four interchangeable blades—straight edge, coarse, medium, and fine tooth—so you can slice ingredients as thin as you like them for salads and more. It's also slightly more compact than standard options, saving you room in your kitchen drawer.

“I make rice paper rolls with cucumber and carrots in them, with a little bit of lettuce and herbs. You can knock out a huge bowl of the veggies that you’re going to stuff inside the rolls in five minutes with this tool,” Adrienne Cheatham, chef at the Institute of Culinary Education, tells SELF. “I slice tomatoes on my mandoline as long as it’s thin. I slice up citrus. And onions, definitely, to save myself some of the tears.”

Other important tools to have on hand are a great set of knives to slice and dice and prep, with little hassle. This seven-inch, stainless steel knife comfortably slices through firm, hard-to-cut veggies like butternut squash, parsnips, and jicama. “It’s so durable, and I use it every day for prepping produce with ease,” says Beller. “The blade and the handle work really well together, making it effortless to prep veggies.” It also comes with a lifetime warranty to guarantee a sharp blade for years to come. 

And for everything else, particularly when you're slicing through chunks of meat, you'd be better off with a chef's knife like this best-selling Victorinox option with an ergonomic handle and a wide blade. Geoff Feder, owner of Feder Knives, previously recommended it to SELF for any beginner who wants a versatile knife. 

Provided that you've got the blades, you'll want a steady surface to chop on. John Boos boards are generally considered the top-of-the-line choice for chefs and food professionals, given their solid end-grain wood (which ends up being easier on your knives over time). 

This German-made cutting board from Frankfurter that Cheatham recommends has a similar hefty feel to a John Boos, with a well around its edge to catch liquids when you carve something juicy. With built-in storage containers—choose plastic or stainless steel—this board also helps you achieve mise en place. “Anything you’re working on, you can just scrape it right into a container. It keeps things really organized because the containers fit right between you and the cutting board,” Cheatham says. 

Beyond knives, you can also invest in an all-in-one food processor that makes mincing, chopping, and grinding easy. “It’s a huge time-saver and makes it super easy to add a variety of veggies, onions, herbs, and nuts to recipes,” Heather Mangieri, M.S., R.D.N., C.S.S.D., L.D.N., author of Fueling Young Athletes, tells SELF. “You just have to toss them in the cup, turn it on and you have chopped and diced ingredients in seconds. If I had to chop and dice every ingredient by hand, I probably wouldn’t make half of the dishes that I make.” This Ninja option has a two-cup container that comes with a lid for easy storage, and all removable parts are dishwasher-safe for easy cleanup.

For blending and whipping, a lightweight hand blender is another essential to keep on hand. “An immersion blender gives you fast and easy results with so much less clean up and stress. No lugging out a food processor or blender," Karen Akunowicz, chef and owner at Fox & The Knife in Boston, tells SELF. "It cuts prep time in half and stores so easily.” Cleanup is a breeze too—it takes only seconds to clean whether you wash it by hand or pop it in the dishwasher, Akunowicz says.

She likes this Breville hand blender that you can dunk up to eight inches deep into pots and pans to purée and whip, with a non-scratch base that's safe for nonstick cookware. Choose from 15 speeds to achieve the texture your dish requires. “I use it all of the time—to make quick dips like hummus, to blend soups to creamy perfection, to incorporate vegetables into sauces, and it’s perfect for smoothies too!” 

For all of your mixing needs, registered dietitian Wendy Lopez, M.S., R.D., suggests buying bowls in varying sizes to separate your tasks, from whisking eggs to kneading dough. A glass Pyrex dish set like this one can come in handy for prepping foods and storing them, and Lopez notes that they're safe for use in the dishwater, freezer, microwave, and oven. If you'd prefer something in stainless steel for longevity, our resident on-staff meal prep expert has previously recommended this best-selling five-piece set with over 20,000 reviews.

And for all the little needs that come up while you're measuring out ingredients, you're going to want to keep it precise with some measuring spoons. There are so many options out there, from collectible glass and porcelain styles (hello, Anthropologie!) to stainless steel options that are easier to clean oil and grease from. If you're on a budget and want to keep it simple, Lopez likes this KitchenAid set in durable, BPA-free plastic. 

When you're ready to start cooking, consider a versatile set of dishwasher-safe tongs, which are good for much more than flipping meats. You can use the end handle as a juicer, for starters, or for gripping your al dente pasta and transferring it into a saucepan. The possibilities are endless! 

“I use the end of tongs to juice limes and lemons faster; it is better than any juicer on the market!” Gavin Kaysen, chef and owner at Spoon and Stable in Minneapolis, tells SELF. The tongs lock shut, so he suggests holding the tongs in one hand and the half of a lemon or lime in the other, twisting the back end of the tong into the lemon or lime to juice it. 

For stirring up mixtures, sautéeing, mixing salads, and so on, a solid set of utensils can also come in handy. Lopez recommends going with a wooden or metal material like this bamboo set “because I’ve had way too many melted spoons and spatulas happen to me.”

Baking sheets are, of course, ideal for baking cookies and heating up food in the oven, but as Lopez reminds us, “There’s so much you can make on a baking sheet. Think sheet pan dinners, roasted anything, granola, focaccia…I could go on.” For the person who's mostly cooking solo meals, she suggests starting with just one, and you can't go wrong with a durable aluminum baking sheet like this NordicWare pan. It has raised edges to prevent oil from dripping down into your oven, and comes in a three-piece version if you want multiple sizes.

With a good grill pan, you can make grilling season last all year long. Unlike many nonstick pans, you can stick this one in an oven up to 400 degrees Fahrenheit and even use metal utensils with it. That means less time spent worrying about accidentally ruining your favorite pan. 

“It heats quickly and gives that visual of a nice sear for lean beef, pork, or fish, which makes meals look more appetizing without taking a lot of time,” Sarah Krieger, M.P.H., R.D.N., registered and licensed dietitian nutritionist based in St. Petersburg, Florida, tells SELF. “Once I cook the meat, I add in onions, garlic, and greens to soak up the juices along with olive oil and herbs and good sea salt and pepper.”

Chefs and R.D.s alike love using a cast-iron skillet for its durability (if you take care of it, you can own it for years to come), and ability to withstand super high temperatures. Cara Harbstreet, M.S., R.D., L.D., of Street Smart Nutrition, previously told SELF that, “My most beloved appliance is my cast-iron skillet. This pan is such a workhorse in my kitchen, and it allows me to create so many different things in a short amount of time. A well-seasoned cast-iron skillet has the same properties as nonstick pans, meaning you may not need to cook with as much oil or fat.” She also notes that it retains heat, so your cooking time is reduced. "And finally, there's just something special about the flavor imparted from cast iron. This pan has replaced or reduced my need for other appliances: I no longer have to use a toaster, and reheating leftovers doesn't diminish the quality as is often the case when reheating in a microwave."

Lodges are generally considered the industry standard for cast iron, and Lopez adds that they sell skillets in a range of different sizes, from one small enough to fry a single egg, to one that you can cook a large family meal in.

Beyond pan frying and baking, "steaming is a gentle, but powerful cooking method that helps retain nutrients,”  Maggie Moon, M.S., R.D., author of The Mind Diet tells SELF. Bamboo steaming baskets are one of the best solutions for steaming lots of things at the same time, like these stackable, eight-inch baskets that fit over a pot of boiling water and come with paper liners that make cleaning simple—and help cut down on the cooking fatigue that’s been hitting so many people lately.

“I’ve stocked up foods like frozen tamales and dumplings that are cooked to perfection in a steamer basket like this. I’ve also used it to steam raw vegetables and fish. The tiers make it easy to prep a whole meal too,” she says. She recommends cooking fish or chicken in the lower basket, and putting vegetables in the top basket. 

The Instant Pot has earned its status as a cult favorite perhaps because it does the same job as many other gadgets, such as a slow cooker and yogurt maker, in one. Plus, the Instant Pot is a major time-saver. It also comes with a steaming rack, so you can cook veggies while your meal cooks below.

“This little gem allows me to often halve the time it takes to make a dish,” Christen Cupples Cooper, Ed.D., R.D.N., assistant professor and founding director of the Nutrition and Dietetics Program at the College of Health Professions at Pace University, tells SELF. “For example, cooking brown rice and dried black beans usually involves two different pots, clever timing, and what seems eternal waiting while the foods’ textures soften. I can place rice and beans together in the Instant Pot, and in 35 minutes have a tender, delicious meal.”

For storing all your meals, a set of airtight glass containers can help you keep track of your leftovers, and make sure your food is properly sealed off in the refrigerator. They can also help prevent spills when you're transporting food, and won't melt when exposed to heat. “If you’re looking for more containers with all of the above benefits plus being oven-safe, this set is a great option,” Lopez previously told SELF. We've also rounded up a slew of our favorite containers here if you want more options.

These silicone (and oven-safe) cubes make it easy to portion out and freeze big batches of soup, stews, or similar make-ahead meals. When you're ready to eat whatever you made—the clear lids clearly reveal what's inside—simply pop a serving out like an ice cube. Just don’t stick the lid in the oven. “This is a huge game changer for me when I cook soups, broths, cookie dough batter, really anything,” says Beller. “And you can even bake with them.”