Home cooks enjoy slicing, dicing, simmering and sautéing until their raw ingredients transform into a final plated meal. They find solace and relaxation within the confines of their kitchen, among the heat, steam and sporadic sizzling. Home cooks need essential workhorse items in their culinary arsenal, including dependable pots and razor-sharp knives. But with so many on the market these days, how do you decide which ones are the crème de la crème? Fortunately, our community of talented chefs is here to share their favorites.
CHEF EMERSON FRISBIE
Lionfish Delray
POTS: Made In Cookware (top photo)
They hold heat evenly and don’t warp. These pans are perfect for searing fish or steaks.
KNIVES: Kikuichi
I’m a huge fan of Japanese-styled knives. I prefer an 8-inch knife over a 10-inch for versatility. A thinner blade helps with filleting fish and breaking down chickens.
APPLIANCE: Small immersion blender
It’s great for salad dressing, vegetable purée, soups, and making foams. It is a great little tool.
CHEF FABIO TRABOCCHI
Fiolina Pasta House
POTS: Agnelli
Made in Italy, these pots and pans come from a century-old manufacturer that understands the needs of chefs and creates top-of-the-line products for us and home cooks.
KNIVES: SHUN
These Japanese-crafted knives are light and perfectly balanced.
APPLIANCE: Weber Kettle Grill
I do everything on it.
CHEF BRANDON SALOMON
Four Seasons Hotel and Residences Fort Lauderdale
POTS: Made In Cookware
This brand uses quality materials and construction techniques to create a thoughtful, versatile design. The pots offer superior performance and durability, and are enjoyable to use.
KNIVES: Togiharu Korin
Created with the user in mind, they are produced by a highly respected knife maker in Japan. Their expertise in combining metals and hand-forging techniques makes these blades incomparably sharp and easy to maintain.
APPLIANCE: Ninja air fryer
It offers a healthier, convenient and versatile cooking option that fits modern, health-conscious and fast-paced lifestyles well. Brussels sprouts become crispy on the outside and tender on the inside. Their natural bitterness is reduced, and they develop a nutty, sweet flavor. Also, cooking pizza in an air fryer combines convenience with superb cooking results, especially for those who appreciate a crispy crust and evenly cooked toppings.
CHEF DAVID BOUHADANA
Sushi by Bou, Sunset Sushi, AlleyCat
POTS: Yoshikawa Japanese pots, a staple in Japanese cookware for hundreds of years, are versatile and easy to stack. Plus, they feature a stainless-steel cooking squeeze clamp you can keep in your apron pocket.
KNIVES: Masamoto’s stainless-steel blades from one of the oldest knife makers in Japan offer exquisite control, and every sushi chef has at least one in their collection.
APPLIANCE: Rice cooker (for obvious reasons!)
This article is from the March 2024 issue of Boca magazine. For more like this, click here to subscribe to the magazine.
