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Cast-iron is my skillet of choice for all things (except maybe scramble eggs). I love that they are all-natural, oven-proof, and naturally non-stick (you just have to season it!). This size is best for everyday use.

This is the size I use most for large stir-fries and braises.

My most used kitchen tool! These heavy-bottomed dutch ovens will last you a life-time and are well worth the investment. Perfect for soups/stews, braising meats, pasta, and baking bread. I like this size for making large batches or feeding more than 4 people.

This size is best for small batches of food or <4 people.

For the smoothest smoothies ever! This is the Vitamin I have and I couldn’t live without it.

For making nut butters, pesto, grating veggies (or chocolate!), and so much more!

I use this multi-use pot mostly to pressure cook meat, beans, and bone broth. It also acts as a slow-cooker and it has a sauté function!

A good chefs knife makes chopping a lot easier and safer.

This beautiful big maple wood cutting board gives you more space for chopping without veggies falling onto your counter and making a mess!

A less expensive, large plastic OXO board. I use this for dealing with raw meats because you can throw them in the dishwasher.

Perfect for slicing bread or tomatoes!

This makes thinly slicing veggies a breeze! I use all the time for cabbage, fennel, radish, pickling onions, and cucumber