These are the TOP 5 work horses in MY kitchen, the tools I cannot live without. Let me know if you agree or list YOUR top 5 kitchen work horses in the comments.
#5 – Boos cutting board – this one is 18″x24″x1 1/2″ and sits next to my cook top. I use it to chop all vegetables and herbs, (I use a plastic cutting board for raw meat). Treating it monthly with mineral oil, it will last a very, very long time. http://www.johnboos.com/Items_page.asp?s=r&SalesCode=&Prod=1&Page=6&Group=15&hdg=Cherry%20R-Board%201-1/2%22%20Thick%20-%20Reversible%20%20&nsf=False&nsfc=False&csa=False
#4 – 2 qt. All-Clad sauce pan – it high sides and durability makes it useful for everything
from making sauces to reheating leftovers.
All-Clad says it can be put in the dishwasher,
but I always wash mine by hand to insure its longevity. http://www.estore.all-clad.com/Collection/Stainless/3-QT-Stainless-Steel-Sauce-Pan-w-Lid-4203/0/pEstore=1
#3 – 4 1/2 qt. LeCreuset enameled cast iron dutch oven – evenly distributes heat and can be used on the cook top or in the oven. Ideal for soups, stews, braising, searing, roasting or baking bread in the oven.
LeCreuset Round Dutch Oven
Easy to clean: just fill with warm warm and hand washing detergent; allow to sit overnight and it will wash out, looking as good as new. Never place this investment in the dishwasher. http://www.lecreuset.com/round-dutch-oven
#2 – 12″ All-Clad non-stick skillet with lid – an anniversary gift from my husband, this is my favorite skillet that I own. With its flared sides, this is why it is called a skillet not a frying pan, I have browned all kinds of meats, sauteed fish, fried eggs and simmered pasta sauces in this pan. Durability and flexibility is why I use this pan at least 2-3 times per week. Rather expensive for a skillet, All-Clad offers a lifetime replacement warranty, which secures my loyalty. http://www.estore.all-clad.com/Collection/Stainless/8-Stainless-Nonstick-Fry-Pan-4108-NS-R2/0/
#1 – J.A. Henckel’s 8″ Chef’s Knife – Sharp knives are the most important tool in any home cook’s kitchen. I have used J.A. Henckel Professional “S” knives for almost 18 years and have not had to replace any of them. Made to chop, slice and dice these knives are durable, forged from one single piece of steel. They have a 3 rivet handle which ensures the blade will never slip. Lighter weight than its 10″ cousin, I like the 8″ blade for its balance and ease of use. Although Henckel says their knives are dishwasher safe, I always wash my knives by hand. Best practice is to wash the blade immediately with hot water when working with highly acidic ingredients. http://www.zwillingonline.com/31021200.html
Joann what is best kind of knife for trimming fat off briskets, pork butts, etc?
No, you should use a boning knife for trimming. The blade is slimmer and easier to maneuver between fat and meat on those types of cuts.