Kitchen Tools That Deserve a Place in the Utensil Rack

Building a formal grown-up kitchen requires choosing big-ticket items—cast iron skillets, stainless steel skillets, and a set of knives you treat like family—but don’t forget about the little guys. Your utensil holder (the big IKEA cylinder full of spatulas that sits next to the stove) is probably filled with unnecessary store-bought sets and dusty ladles you barely recognize. Here’s how to organize and stock your utensil rack to suit your cooking style and needs.

Cut through the bullshit

The first step to filling the clown car is to empty the clown car. When I first emptied the dish rack to evaluate the tools, I was surprised by the sheer amount of stuff I was able to squeeze inside. At least 25% of the items were found to be counterfeit. Literal doubles of the same size, material, and in some cases even angle. Fortunately, this made my decision easier: the duplicates were the first to lose their holder status.

It is quite possible that a person will need two identical wooden spoons or two ladles. I saved a few duplicates because I would need them for my annual holiday party, but only one took up space in my placemat. Think of the utensil holder as a tool belt and only load it with what you need each day.

I suggest making three stacks. One for daily use, one for occasional use, and a stack I call “say goodbye.” The tools in your “everyday use” pile are prime candidates for a utensil holder. “Occasional use” tools will need a new home, perhaps in a cabinet or drawer. Goodbye items should be thrown away or donated, depending on their condition.

Choose the best tools

You now have two stacks of keepers. You may be ready to get started at this point and have noticed several tools that fit into the holder. However, if you’re anything like me, you probably still have too many tools for “everyday use.” There should be enough space in the utensil rack so that the tool can be easily removed without taking the rest of the utensils with it. You don’t have to pull out five things to get one spoon, so you’ll need a few more tools.

Most 7-inch wide utensil holders hold 12-16 tools with thin handles. Select the 10 best tools. It should be like choosing comfortable clothes—tools that make you feel good; you reach for them because you know exactly what kind of dishes you are preparing with them.

For me it’s a non-metal spatula, three different sized rubber spatulas, a wooden rice spoon, a metal fish spatula, a long-handled wooden spoon, a slotted wooden spoon, a wooden flat-head tool, and that weird metal spoon. It’s the best scooping spoon in the world, but it doesn’t have a name. (It’s wide, but pointed at the end and a little beat up. I got it from my mom’s kitchen because I can’t find it anywhere.) Identify 10 items that you like and place them in a place of honor.

Think about your dishes

If you’ve never cooked before and this is your first utensil holder, don’t worry. It’s okay if you don’t know which tools serve which purpose. Even if you don’t yet know what kind of cook you’re going to be, think about your cookware and choose the most appropriate tools.

Non-stick pots and pans

Nonstick cookware works well because it is coated with a nonstick coating, usually Teflon or a ceramic compound. Keeping this coating in good shape is key to the longevity of your pan. Metal utensils can scrape off the non-stick coating, so use non-metallic tools. Heat-resistant plastic, rubber or silicone spatulas, as well as wooden utensils, will keep the finish intact.

Stainless steel pots and pans

Don’t underestimate the importance of a hard-working stainless steel pan. Stainless steel cookware is typically made up of multiple metals that help conduct heat evenly and efficiently across the bottom, but the outer layer, the surface on which you’ll cook, is made of stainless steel. You want to keep the finish in good shape, but unlike non-stick surfaces, metal tools will do. Since you can get such a good sear in stainless steel pans, you’ll need a simple metal spatula and a metal fish spatula. Tongs will help you turn the steaks. You will also need a flat-head wooden spatula for sauces. As long as you don’t dig at the surface with a fork or steel wool, most cookware is safe.

Cast iron equipment

Cast iron is the strongest and most durable frying pan in your arsenal, and other than rust, nothing will destroy it. Cast iron is great at retaining heat, so if you’re baking cornbread, searing meat, or deep-frying, get out the cast iron. Use metal tools (a flat offset spatula and metal tongs work here) as natural materials such as bamboo and wood can wear down the texture of cast iron with frequent contact. High temperature silicone will also work.

Baking tools

If weekend pancake mornings and school bake sales are a regular part of your life, you’ll benefit from keeping frequently used baking tools on hand. I have long, medium and small rubber spatulas and they all live in my utensil rack because I use them all the time. Not just for the test; Rubber spatulas can help you scrape up any leftover pasta sauce from a pan or salad dressing from a measuring cup.

Special equipment

Consider any signature dishes you cook or gadgets you use. If there’s a tool that does something really well and you need it often, it belongs in a utensil rack. I have a short bamboo rice paddle because I cook rice often. If you deep fry donuts every day, you may need a wooden chopstick or deep frying spider.

Promote tools as needed

You’ll likely store more than 10 tools in your utensil rack, but all but the top 10 should have their place. If you notice that you keep pulling the same tool out of the “occasional use” area, place it in the utensil holder. You can free up space by making room for other utensils, or expand it to two utensil holders. (There is no law against having two.)

Skip these dishes

Space is precious in that seven-inch wide pipe, and there are a few tools that make things too complicated. Think deeply about whether you need to place them in a dish rack or whether they can have their own home.

• Tongs: I know I just said you might need these, but their odd shape means they can get stuck among other tools. Instead of sticking the tongs into the utensil holder, hook them into the side and lock them in the closed position if you can. This will help them stay away from them.
• Whisks: I love my whisks, but they are a nightmare in the utensil rack. The mass of wires on the head takes up a ton of space, and if you’re not careful, other tools can get caught in the wires. It’s annoying to untangle, but terrible for the whisk if the wires get bent and out of shape.
• Potato masher: Mashed potatoes are my favorite side dish. However, the potato masher’s large, flat head mounted perpendicular to the handle makes it a poor neighbor in a utensil holder. It might be wise to find this a new home.
• Rolling Pin: Although I’ve only seen this in stock photos, I’m afraid it may be more common than I think. Do not store rolling pins in a dish rack; they are too large. The weight combined with the length can topple the entire container.

Your placemat will look different for everyone. The more you cook, the more shape your holder will take. Your final collection will change over time, so take stock of what’s there from time to time to make sure it continues to best suit your cooking style.