Explore the secret to baking success with this in-depth introduction to the 14 most important baking tools. Our professional suggestions, which range from essential utensils to accurate measuring tools, can improve your baking abilities. Gain access to a world of delectable opportunities by arming yourself with the necessary tools. Whether you’re an experienced baker or a kitchen newbie, this guide makes sure you have the necessary tools to consistently produce delicious goodies. Take your baking to the next level with these carefully chosen instruments for success.
Take a baking journey and gain practical experience to improve your talents. It can be intimidating to navigate the world of necessary baking supplies for your home bakery, but worry not. We’ll clear up any confusion on the 18 essential equipment, including sheet pan sizes, varieties of spatulas, and whether a digital scale is really necessary.
With a baking journey spanning as far back as I can recall, I’ve accumulated a wealth of knowledge about kitchen tools. I’ve honed in on what truly works, the essentials that every baker needs, and the brands that deliver top-notch quality and value.
Consider this your ultimate guide to outfitting a baker’s kitchen, spotlighting the 14 crucial baking tools. Whether you’re a novice or a seasoned pro, this list will revolutionize your kitchen organization. New bakers can kick-start their culinary journey with the necessary equipment, while experienced ones can streamline their collection.
Attention, both beginners and seasoned bakers – this curated list of baking tools is your ticket to organized kitchens and successful baking endeavors. Whether perfecting a cake recipe or tackling intricate pastries, explore our nonessential baking tools for added convenience, efficiency, and flair in your culinary creations.
Table of Contents
The 14 Best Baking Tools I Use
All the baking tools in this list are items I own. I list 14 here, but some include more than 1 item. Use your best judgment on which items you would use based on my descriptions. None of this post is sponsored—truly just items I love and am happy to recommend to fellow home bakers. It may come as a surprise, but none of them are affiliated links either. Just Items I want to share with you.
Measuring Cups (Liquid and Dry) and Spoons
Since baking is all about accuracy, having a full set of measuring spoons and cups is essential. Measurement cups, both wet and dry, are required to measure all of your ingredients precisely. You’ll use these tools frequently, so keep them in an accessible location.
While most measuring cups come in sets of one cup, ½ cup, ⅓ cup, and ¼ cup, most measuring spoon sets include a tablespoon, teaspoon, ½ teaspoon, and ¼ teaspoon. For liquid measurements I like to use a glass measuring cup they are usually found in the sizes of, a 1-cup size will do, but having 2- and 4-cup sizes in your supply can also be helpful. Since baking is all about accuracy, having a full set of measuring spoons and cups is essential.
Although one wooden spoon would be enough, having several on hand can be quite beneficial because they are such a useful baking utensil. Since wooden spoons are so durable, they work well for a variety of stirring tasks. They work with even the heaviest, thickest dough. Just be sure to give them a thorough handwashing afterward to prevent cracking.
It’s likely that you use your rubber spatula more frequently than you realize. This culinary tool is perfect for cleaning out the crevices in your jam jar or the remaining scraps of dough or batter. They’re also quite useful for combining dry and wet materials in one cohesive mixture. Keep in mind that rubber scrapers won’t survive extreme heat as well as silicone ones.
I recommend at least 2 heavy-duty quality wire whisks that can handle a heavy batter. I love this metal whisk, which has a comfortable handle.
Furthermore, I also have a couple silicone whisks, which are great for whisking something you’re cooking on the stove and won’t scratch your cookware.
There are more uses for a pastry brush than you might think. It can be used to “paint” milk on top of a pie crust, coat the dough with melted butter or egg wash, or grease a pan before adding cake batter. This is a need, especially if you bake often!
Whenever we are preparing a recipe, our kitchen shears are always at the ready. They can be used for a variety of tasks, such as cutting parchment paper to fit a pan, snipping off fresh herbs, and even cutting off the end of an icing piping bag.
Although puff pastry, cookie dough, and pie crusts are the most common uses for rolling pins in the kitchen, there are other applications for this baking essential. For instance, if you need to smash cookies, chips, or crackers for a recipe but don’t have a food processor, simply place them in a sealable bag and use a rolling pin to bash them into pieces.
Fine Mesh Sieve
A sieve can be utilized in a multitude of ways. It’s probably most helpful to bakers when sieving dry ingredients or dusting icing sugar on a pan of brownies or cookies after they’re done. This baking utensil is particularly useful for straining wet ingredients, such as quinoa, which is small and would not fit through a standard colander, and for removing seeds from raspberry sauces.
If you bake frequently, you absolutely need an electric mixer. I frequently use both my stand mixer and hand mixer. Definitely get both if that’s what you prefer. A stand mixer comes in handy whether I’m working with large quantities of dough or batter or creating recipes that need for several minutes of mixing, like meringue, fudge, or dough.
A hand mixer works well for inexperienced bakers who will mostly use it for cookie dough. This Kitchen Aid model is incredibly high-quality, reasonably priced, and ideal for combining cake batter. A stand mixer is very helpful if you bake frequently and experiment with more complicated recipes.
Digital Food Scale
This ranks among my top three favorite baking utensils without a doubt. The most utilized equipment in my kitchen is without a doubt a little kitchen scale. I would suggest it to all bakers. I’m meticulous about measuring ingredients. Furthermore, I use cup and gram measures when listing my baking recipes because of this. Why do we use these measurements? Since a gram is a gram, An ounce is an ounce, period. Not every cup is a cup. Since baking is a science, accuracy is essential, and even a small measurement error could have disastrous baking results.
Silicone Baking Mats
A necessary item for baking cookies is a baking mat. Spreading the cookies too much is a result of coating the baking sheet with butter or nonstick spray, which leaves an excessively greasy base. Silicone baking mats, measuring 11 by 16 inches to suit half sheet pans, are my go-to option since they stick to the bottom of cookies and keep them from spreading too much.
They are dishwasher-safe, reusable, and ideal for shielding your baking sheets from splatters when roasting potatoes, vegetables, meats, fish, and other foods.
Having a standard baking pan that is essential. It’s great for a variety of sweet recipes, including as cakes, brownies, and cookie bars, but it may also be used for savory dishes. This is the baking pan you should have in your kitchen if you can only have one.
I have three different sizes, but if you only want one, my go-to cookie scoop is the medium one. Cookie scoops come in quite useful. They have so many more purposes, in addition to helping you maintain consistency in the size and shape of your drop cookies with a simple push of the handle, which releases the sticky ball of dough neatly. I use the large size (3 Tablespoons) cookie scoop for serving mashed potatoes, ice cream, meatballs, and cupcake/muffin and pancake batter. For most cookies, I use the medium size (1.5 Tablespoons).
In order to ensure that your baked items cool uniformly and that the cooking process ends, cooling racks are essential. After taking my baked cookies out of the oven, I usually let them cool for five minutes on the cookie sheets. But then I just move them to a cooling rack right away. Why? We want to prevent soggy cookie bottoms; thus, the bottoms of the cookies require some air to cool. In order to promote even and rapid cooling of baked goods, cooling racks are also necessary for cakes and pies that are being cooled in their pans. An always have at least two on hand, and they’ve lasted me years. And the best part is they can be reasonably priced, and do the job well.
You can begin adding a few pieces of equipment from this handy baking list to your baking arsenal once you’ve confirmed that your kitchen has adequate room for the necessities. These extra baking tools aren’t necessary for most baking recipes, but they will speed up and simplify your most tried-and-true recipes.