Seasoned chefs only use these 7 kitchen tools. The rest is just clutter

If you’re a regular reader here, you’ll know I’m a big fan of minimalism. I’ve written about traveling with only a carry-on, shared my musings on a pared-down wardrobe, but strangely, I’ve never talked much about how I apply this philosophy to my kitchen.

The truth is, kitchens are where clutter thrives. Gadgets pile up, drawers overflow, and somehow that spiralizer you used once in 2018 is still hanging around.

But when you step back, the 80/20 principle applies beautifully here: you probably use 20% of your tools 80% of the time.

So what if we embraced that? What if, instead of a drawer full of gimmicks, we narrowed down to the essentials? The way seasoned chefs do.

Let’s talk about the seven tools I think you really need—and why everything else is just noise.

1. A sharp chef’s knife

This is the cornerstone of every great kitchen. Forget the fancy sets with twelve different knives in a block.

Ninety percent of what you do—chopping vegetables, slicing tofu, dicing herbs—can be done with a single sharp, well-balanced chef’s knife.

I use mine for everything from cutting through a butternut squash to mincing garlic. Once you have a knife that feels like an extension of your hand, it makes cooking faster, safer, and honestly more enjoyable.

2. A sturdy cutting board

This might sound boring, but a good cutting board makes all the difference.

The flimsy plastic ones that slip around? Those just add stress. I stick to a large wooden board that gives me space to work and feels steady under the knife.

It’s the one tool that almost never leaves my counter because I’m constantly using it—whether I’m prepping a quick salad or chopping vegetables for the week ahead.

3. A cast-iron skillet or heavy pan

Do you need a dozen pans of different sizes? Absolutely not.

A well-seasoned cast-iron skillet (or a good-quality stainless steel pan if cast iron intimidates you) can handle almost anything: stir-fries, roasting veggies, searing plant-based burgers, even baking bread.

For me, it’s the pan I grab when I want to make crispy tofu with vegetables, or when I roast chickpeas to throw on top of salads. It’s versatile, and it just gets better with use.

4. A medium-sized saucepan

Not every meal needs a giant stockpot.

In fact, unless you’re cooking for a big family regularly, you can do almost everything in a medium saucepan. From simmering grains and legumes to reheating soup or making sauces, this pot pulls its weight daily.

I cook lentils and quinoa in mine at least twice a week, and it’s also the pot I reach for when I’m making oatmeal in the mornings. It’s a quiet workhorse.

5. A wooden spoon

If you cook regularly, you already know: wooden spoons are unmatched. They don’t scratch pans, they don’t melt, and they somehow just feel right in your hand.

I keep one in a jar next to the stove, and it’s the spoon I automatically reach for when stirring soups or sautéing vegetables. It may seem small, but it’s probably the single tool I use most often without even thinking about it.

6. A baking sheet

This one is non-negotiable, especially if you’re vegan like me. Roasted vegetables are basically half my diet, and a sturdy baking sheet is the hero of that story.

I roast everything on mine—sweet potatoes, broccoli, cauliflower, zucchini—you name it. I also use it for toasting nuts or making a quick batch of granola. It’s simple but essential.

7. A blender or food processor

Now, I know this one’s a bit of a toss-up. Some chefs would say you don’t need it, but in a plant-based kitchen, a blender (or food processor, depending on your preference) is essential.

Smooth soups, creamy sauces, nut butters, pestos, smoothies—the list goes on. I use mine almost daily for cashew cream sauces or quick morning smoothies.

Could I technically mash everything by hand? Sure. But if you actually want to enjoy cooking (and eating), this tool is worth the counter space.

Final thoughts

When you strip it all back, cooking doesn’t require a cabinet full of gadgets. What it really requires is a few well-chosen, high-quality tools that make the process simple, efficient, and enjoyable.

For me, it’s these seven: a sharp knife, a solid cutting board, a cast-iron skillet, a medium saucepan, a wooden spoon, a baking sheet, and a blender. That’s it. Everything else? Just clutter.

And here’s the beauty of it: once you let go of the extras, you gain more than space. You gain focus. You make room for creativity. You cook with intention, not distraction.

Minimalism in the kitchen isn’t about restriction—it’s about freedom. The freedom to actually enjoy cooking, without the noise of a hundred unnecessary tools getting in the way.