Cooking Equipment I Use
Published February 11, 2021. This post may contain affiliate links. Please read my disclosure policy.
Thank you so much for the support of my website and social media channels. I get countless questions on the products I use so I wanted to create a page that has just about everything I use in my recipes and videos that I get questioned about the most. The links in these posts are affiliate links which will allow me to make a little bit of money on each sale. I’ll continue to add to this page as things come up.
- Garlic Press: Rosle Garlic Press
- Strainer: The one I use to strain noodles is by Polder, but sometimes it is not available. Here is the link – Polder Basket If it is not available, then here is the next closest thing – Hatrigo Basket
- Rondeau Pot (12″): American Kitchen Cookware
- Black Gloves I wear: Nitrile Gloves
- Thermometer: Thermoworks
- Bread Proofing Banneton: Round Banneton
- Stainless Steel Pan: All-Clad
- Non-Stick Pan: Greenpan
- Cast Iron Style Sauté Pan: Debuyer
- Cast Iron Pan Expensive: Finex
- Cast Iron Pan Cheap: Lodge
- Stir Fry Pan: Craft Wok
- Dutch Oven Expensive: Le Creuset
- Dutch Oven Cheap: Lodge
- Bread Dutch Oven Pot: Challenger
- Sheet Tray: NordicWare
- Parchment Paper Sheets: Smartake
- Tongs: Kitchenaid
- Rubber Scraper: Le Creuset
- Whisk: Ouddy
- Spatula: New Star
- Cutting Board: Boos
- Kitchen Towels: Royal
- 8 oz. Storage Containers: 8 oz Reditainer
- 16 oz. Storage Containers: 16 oz Reditainer
- 32 oz. Storage Containers: 32 oz Reditainer
- ½ Gallon Containers: 2 qt Cambro
- 1 Gallon Containers: 4 qt Cambro
- Glass Bowls: Durelex
- Stand Mixer: Kitchenaid Mixer
- Wooden Spoon: OXO
- Rolling Pin: French Pin
- Bamboo Rolling Pin: Totally Bamboo
- Chef Knife: MAC
- Mandolin: OXO
- Peeler: Kuhn Rikon
- Chinois: Winco
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Thank you, Chef, for your videos. They are easy for us to follow and have helped me become a better cook. I recently made your short rib recipe. Wow. It turned out so well! Thanks also for your faith posts.
Hi Billy, I absolutely love your videos! The time you take to cover each step and explain the rationale of what you’re doing has helped me improve my cooking so much.
Could you add the 200 Hotel Pan that you use for the beef stock video to the list? Thank you!
I really enjoy your lessons. Thank you for what you’re doing!
I noticed that the link for the rondeau pot is actually for a 10 inch nonstick. I always see you use stainless steel. I just wanted to make sure That’s the one you use before I make the purchase. Thanks!
There is another option on there for a 12″ on that amazon page, click that one.
I noticed in all the videos I watched, you never cook in copper pots . I have them with tin lining and would like to watch how you cook and clean them. Thanks
I don’t have any, sorry.
Hi Chef,
I appreciate and throughly enjoy your FB posts. You have a genuine desire and concern that your FB friends learn the basics of food prep, cooking & baking.
Do you have a recommendation for a reasonably priced Ricer?
Also since your move to Crown Point, have you and your family found solid Bible teaching local church?
Thanks again for your continued postings, prayers and advise.
Tom Matuch
Chgo. (Walking distance to Superdawg Drive-In)
Hi Tom- Yes we found a church that we absolutely love. I haven’t found the perfect ricer that I’m in love with, but here is the one that I currently use, and it’s solid: https://amzn.to/3Bqpw7n (This is an affiliate link that allows me to make some $$ should you decide to buy it.)
Hi Billy, thanks for your videos and easy way to print the recipes. I’ve had to take over much of the cooking since my wife of 53 years had developed an autonomic nervous system disorder called POTS. I am now 74 years young and you’ve certainly helped me become a better cook, and you’ve inspired me to try new dishes. Keep up the good work Billy and may God Bless you and your family.