Anthony Bourdain’s Ultimate Kitchen Essential List (and what he Hated)

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If Anthony Bourdain were to walk into your kitchen today, what would he admire? And what would he throw into the trash? The truth speaking martyr chef had a famously blunt opinion on kitchen gear. In a feature with Jaquo, Bourdain revealed five kitchen essentials he believed every kitchen should have. Among them? Plastic squeeze bottles, a heavy-duty pan, a solid chef’s knife, an offset serrated knife, and the surprisingly humble metal cooking ring. He jokingly dubbed it “the backbone of pretentious food presentation.” Flashy, gimmicky gadgets? They were met with nothing but disdain.

Here’s a no-BS guide to the cookware and tools Bourdain endorsed, and the ones he flat-out despised.

The Tools Bourdain Loved

1. All-Clad Stainless Steel Pans

• Why: Even heat, built to last, no nonsense. A staple in professional kitchens.
• What to buy: A solid sauté pan or skillet.
• Tony’s take: “You want a pan that’s going to get hot and stay hot.”

2. Cast Iron Skillet (e.g., Lodge)

• Why: Affordable, indestructible, and better with age—just like a good chef.
• Perfect for: Searing meat and baking without limits.
• Bourdain’s vibe: Tools that endure, just like a cook’s reputation.

3. Carbon Steel Frying Pan (e.g., Matfer Bourgeat- find one here)

• Why: Light, fast, and seasoned to perfection over time.
• Ideal for: High-heat cooking, crisping, and browning.
• Bourdain approved: Because if you don’t season your pan properly, he’d suggest eating out.

4. Heavy-Duty Stock Pot

• Why: A kitchen essential for soups, stocks, and pasta. No shortcuts here.
• Bourdain’s philosophy: A good cook knows stock is everything.

5. Le Creuset Dutch Oven (or equivalent; here’s some of their cast iron signature dutch ovens)

• Why: Great for braising and slow cooking—pricey, but worth it for the committed.
• His advice: Buy it once, use it forever.

Tools That Earned Tony’s Respect

When it came to kitchen knives, Anthony Bourdain didn’t mince words. He had strong opinions, and he wasn’t shy about sharing them: “You need, for God’s sake, a decent chef’s knife,” he once declared. Bourdain often joked about storming through home kitchens and tossing out every useless blade he found (cheap utility knives, gimmicky serrated edges from late-night infomercials, and dull stainless-steel monstrosities that couldn’t cut a tomato cleanly if their lives depended on it.

According to Bourdain, one good chef’s knife is really all you need. Preferably something sturdy, sharp, and comfortable in your hand. His go-to? A Global brand vanadium steel knife—affordable, razor-sharp, and a reliable workhorse in any kitchen. Use the tip for fine work, the heel for heftier tasks, and you’ll be slicing like a pro.

He also recommended picking up a few knife skills from the legendary Jacques Pépin—La Technique for learning proper handling and precision.

If you wanted to build out your collection just a bit more, Bourdain had a few other essentials:

• A flexible boning knife (Global again was his choice),
• A small paring knife for detail work,
• And an offset serrated knife—perfect for bread and anything with a crust.

And while he usually vouched for practical, affordable gear, Bourdain did own a stunning custom chef’s knife forged from steel and meteorite by master bladesmith Bob Kramer. It originally cost $4,000, but after Bourdain’s passing, it sold at auction for an insane $231,250.

Mandoline Slicer

• Why: Precision with vegetables.
• Warning: He swore by it—but warned it could cost you a fingertip if you got cocky, lol.

Food Mill

• Why: Smooth sauces and purees, no electricity required.
• Old-school perfection: Just like Tony himself.

Heavy Cutting Board (Wood or Composite)

• Why: Stable and sturdy—unlike your glass board that slides like a hockey puck.
• His opinion: Glass boards? Get outta here.

Tools Bourdain Thought Were Total Garbage

The garlic press– in his words: “Abomination“. Why: real cooks chop garlic. Period. Unitaskers (think avocado slicers, egg separators, banana cutters). Be reminded of his quote: “You need a good knife. Everything else is a waste of space“, which is why he spoke against fancy knife sets. In Tony’s view, one great chef’s knife beats an overpriced block of mediocrity. Nonstick pans (“they suck“). They’re fragile, not for high heat, and garbage in pro kitchens. Electric can openers because they’re clunky, unnecessary, and not something any serious kitchen needs.

High-End Gadgets (Used Rarely)

• Examples: Sous vide machines, Vitamix blenders.
• Philosophy: Fine if you actually use them—but most don’t.

Bourdain’s Cookware Philosophy in One Line:

“If a piece of equipment can’t survive a professional kitchen, it doesn’t belong in yours.”

He wasn’t against technology or innovation—he just didn’t like people mistaking gear for skill. Cook with intensity. Keep it simple. Sharpen your knife. Learn your pan. That’s how Bourdain would want you to do it.

Finally, Why Metal Cooking Rings Matter

Tony warmed up to the idea of metal cooking rings. Also known as plating rings, food molds, or styling forms, these tools have been a favorite in professional kitchens by creating clean, structured presentations.

How metal cooking rings function is pretty straightforward: they help shape and stack food neatly on a plate—whether it’s fish on risotto, tartare, layered desserts, or even eggs and pancakes. They bring order and elegance to plating, whether you’re a pro chef or cooking at home.

If you’re not keen on buying one, Bourdain had a workaround for that, too. He helped form the idea of cutting a short piece of PVC pipe to mimic the tool—practical, inexpensive, and pure Bourdain.