Kathy Damm, corporate chef for Custom Distributors, Inc. has been cooking professionally for 30-plus years and teaches private cooking classes occasionally. We asked her to share the top must-have items she couldn’t cook without in her own kitchen.
Stainless steel skillet
This is a superior surface when it comes to even cooking. This is my must-use skillet when cooking everything except eggs. I still use a non-stick for eggs.
Cast iron dutch oven
Staub or Le Creuset are standout brands. I love these. They’re work horses and also can be heirloom pieces. I have several. One is at least 12 years old.
Roasting pan with a “V” rack
Try to get one made of stainless steel. They can go from stove top to oven. These are handy for so much more than the Thanksgiving turkey. I use mine for whole chickens or big pieces of roast.
Japanese chef’s knife
I would suggest holding the knife before purchasing, it should feel balanced and not too heavy. I have a variety of these, including a Shun, which is a very recognizable name.
Cast iron skillet
I particularly love ones made by Lodge. They’re made in Tennessee! I use these when I need to get a really high heat— when I am searing something or blackening a piece of fish.
Article originally appeared in February 2025