Gallery: Kitchen and Bar Gear That'll Make You Want to Stay Home for Dinner
Peden + Munk01skillet
__[Borough Furnace 9-inch Frying Skillet | $280](http://boroughfurnace.com/shop/9-frying-skillet)__ Few cooking instruments are more time-honed than the cast iron skillet. But even this traditional pan can benefit from a modern eye. Industrial designer John Truex applied some Grade-A alterations to this kitchen staple, including sloping sides that make it easy to sneak in a spatula and a hollow triangle between the handle and cooking surface that keeps the grip cool. -Michael Calore
Peden + Munk02tinykitchen
__Bon & Petite__ Even if your studio apartment has a ’70s-era electric stove, zero cabinets, and paltry prep space, these tools will get you cooking. -Joe Ray
03tk-bowls
__[Calibowl Aqua Sky Mixing Bowl Set | $50](http://www.crateandbarrel.com/5-piece-calibowl-aqua-sky-nonslip-nesting-mixing-bowl-set/f57386)__ Designed by a surfer, CaliBowl’s set has a goofy hippie vibe. But the bowls nest like Russian dolls, and the lip curls inward (like a wave, dude) for less messy stirring and dipping. Minimum wipeouts!
04tk-oven
__[Breville Smart Oven | $250](http://www.amazon.com/gp/product/B001L5TVGW?ie=UTF8&tag=wiredte-20)__ Sure, it’s got a frozen pizza function, but it also has a convection fan and a self- calibrating temperature control—two features missing on many traditional ovens. Expect perfect cookies every time.
05tk-utensils
__[Joseph Joseph Nest Utensils | $25](http://www.amazon.com/gp/product/B006BSBGI0?ie=UTF8&tag=wiredte-20)__ Lacking a drawer for utensils? These multihued beauties take up less countertop space than a postcard. You get five key tools: ladle, spoon, slotted spoon, spatula, and pasta server.
06tk-knife
__[Global 7-Inch Hollow Ground Santoku | $80](http://www.amazon.com/gp/product/B00081GAQY?ie=UTF8&tag=wiredte-20)__ A versatile, well-balanced santoku knife can mincea shallot, dissect a squash, or just knock the crusts off a PB&J. Dimples on the blade let tomato slices slide right off.
07tk-blender
__[Kitchen Aid 3-Speed Blender | $80](http://www.amazon.com/gp/product/B005MMNBBQ?ie=UTF8&tag=wiredte-20)__ You can always puree a soup by transferring it— in batches—to a blender, splashing hot slop as you go. Or you can dip this stick into the pot, buzz it for a minute, and ring the dinner bell.
08tk-cooktop
__[Scanpan CTX 11-Inch Saute Pan | $200](http://www.amazon.com/gp/product/B00323JWY2?ie=UTF8&tag=wiredte-20)__ This induction- friendly nonstick pan has a unique ceramic titanium coating that holds up under high heat. It can achieve something unattainable by most nonsticks: a good sear. __[True Induction Single Cooktop | $124](http://www.amazon.com/gp/product/B0049IEHGC?ie=UTF8&tag=wiredte-20)__ It’s tough to work your magic without a quality range. Put an induction cooker on the counter, however, and it’s game on. We like this 1,600- watt model.
Peden + Munk09shaptonstone
__[Shapton Glass Stone 3-Stone Set | $287](http://www.amazon.com/gp/product/B005NXXO4S?ie=UTF8&tag=wiredte-20)__You dropped Kobe-cash on your knife, handmade by a Japanese master who tempered it in his own sweat. And you’re gonna sharpen it with that crusty old block? A fine blade deserves a cell-splitting edge—like you can get with these. The ceramic abrasive mixture is bonded to tempered glass, so the stones will never warp and bollix up the shape of your edge. - Joe Brown
Peden + Munk10bathtime
__Bath Time__ Cooking vacuum‐ sealed food slowly in just‐hot‐enough water locks in juices and flavor. -Joe Ray
111114WIGLSOUS001.r1
__[The Searzall | $75](https://www.kickstarter.com/projects/1708738346/the-searzall)__ A steak cooked sous vide is a gray blob; the job isn’t finished until you torch it. This baffle design by food geek Dave Arnold spreads heat evenly for the perfect sear.
12sv-anova
__[Anova Precision Cooker | $179](http://anovaculinary.com/products/anova-precision-cooker)__ This immersion circulator comes with an updatable app that lets you tweak time and water temperature settings to match what you’re cooking and how much it weighs.
13sv-shears
__[Shun Premium Kitchen Shears | $100](http://www.amazon.com/gp/product/B001DINYHE?ie=UTF8&tag=wiredte-20)__ Wield these high carbon stainless steel scissors to cut up a chicken pre-bath—a notch near the pivot can be used to rend small bones. The blades make quick work of the bag when the bird is done.
14sv-scale
__[Mira Glass Digital Kitchen Scale | $26](http://www.amazon.com/gp/product/B00FF16B8E?ie=UTF8&tag=wiredte-20)__ With sous vide, a good scale is vital. It keeps portions uniform and, more important, reins in the often-smaller than-you-think you-need amount of seasonings you put in the bag.
15sv-sealer
__[Weston Professional Advantage Vacuum Sealer | $190](http://www.westonsupply.com/Weston-Professional-Advantage-Vacuum-Sealer-p/65-0501-w.htm)__ Nearly everything cooked sous vide goes in a bag it keeps flavorful juices trapped inside. So don’t cheap out on the sealer. The Weston’s powerful motor eliminates air bubbles and won’t overheat.
Peden + Munk16happyhour
__Mix Masters__ You’ve already got a solid-brass ice-ball maker and an atomizer for basil-infused vermouth. Time to reboot your barware basics. -Christopher Null
17hh-shaker
__[Yukiwa Parisian Shaker | $45](http://www.parchedpenguin.com/yukiwa-parisian-shaker.html)__ More elegant and easier to open than the standard three-piece cobbler shaker, this sleek two-piece model works with or without a strainer. __[Mr. Slim Jigger | $27](http://www.parchedpenguin.com/japanese-bar-tools-mr-slim-tall-jigger.html)__ Stop dumping hooch into your guests’ drinks until they say “when.” A jigger like this one, with graduated measuring lines, affords the most precise pours.
18hh-strainer
__[Yukiwa Triangle Cocktail Strainer | $13](http://www.parchedpenguin.com/yukiwa-triangle-cocktail-strainer.html)__ Ditch the standard strainer that came with your starter bar kit. Yukiwa’s redesign fits better in the hand and the shaker and looks far sharper.
19hh-muddler
__[Pug! Muddler | $13](http://wnjones.com/pug/)__ Don’t cheap out on your muddler: Softwood can degrade with use, but the hardwood PUG! will better stand up to all the smashing.
20hh-spoon
__[Yarai Mixing Glass | $56](http://thebostonshaker.com/shop/yarai-mixing-glass-japanese/dp/1680)__ You can stir a Sazerac in anything, but this Japanese glass is a real bar star. The cross-hatching provides extra grip when things get wet. __[Cocktail Spoon | $13](http://www.themodernmixologist.com/cocktail-spoon-twisted/)__ The blunt tip of this footlong stirrer can be used to dredge the bottoms of the deepest pitchers. And it still measures a standard teaspoon.
Peden + Munk21gl-mandolines-f
__Slice Squad__ Whether you’re into gratins or garnishes, the right mandoline will save you time and keep each cut consistently perfect. -Michael Calore
22m-borner
__[Swissmar Börner Vpower | $60](http://www.amazon.com/gp/product/B003CN6Q1Y?ie=UTF8&tag=wiredte-20)__ The Börner is as safe as mandolines get: You don’t have to put your digits anywhere near the blades to change the thickness of the cut. Just move the platform into the different notches in the frame. The VPower also ships with the biggest finger guard you’ve ever seen. This safety comes at a cost, though: You’re limited to 10 factory- determined settings, and you can’t go superthin.
23m-benriner
__[Super Benriner | $65](http://www.amazon.com/gp/product/B00032RZNK?ie=UTF8&tag=wiredte-20)__ The Japanese-made Benriner can turn out everything from thick fryer-ready onion rings to paper-thin lemons for carpaccio. The adjustability of the main slicer is continuous, but steel your nerves. You dial in thickness using two knurled screws beneath the razor-sharp blades. And if you’re not extra careful, the joke of a finger guard will have you laughing—and bleeding—all the way to the ER.
