As a published baking cookbook author, Iโve tested out MANY baking tools. And this Best Baking Tools list is a great place to start if youโre a beginner baker, are creating a registry, or are shopping for a gift for someone who likes to bake (or wants to learn). I also have a complete Recommended Baking Tools page.
Iโve been baking for as long as I can remember. And with more than 1,300 published recipes on my website and in my books, you can bet Iโve gone through my fair share of kitchen tools! Along the way, Iโve learned exactly what works best and why; which tools are essential for baking (and which tools you can live without); as well as which brands provide the best quality and value for the price.
Consider this your one-stop-shop for stocking a bakerโs kitchen, narrowed down to the 14 most essential baking tools.
The 14 Best Baking Tools I Use
All of the baking tools in this list are items I own. I list 14 here (now with a bonus 15th recommendation) but some include more than 1 item. Use your best judgment on which items you would use based on my descriptions. None of this post is sponsoredโtruly just items I love and am happy to recommend to fellow home bakers. A lot of these links are affiliate links.
1. OVEN THERMOMETER
What I own and love: Rubbermaid Oven Thermometer
Quantity recommended: 1 per oven
Unless you have a brand-new or regularly calibrated oven, your ovenโs temperature is likely inaccurate. When you set your oven to 350ยฐF, it might not really be 350ยฐF inside. It could be off by only a littleโor it could be off by a lot! You could do everything the recipe instructs exactly right, but if your oven is off, youโll be left wondering what you did wrong. Such a waste of your time and money!
The inexpensive remedy (or preventive measure) is an oven thermometer. Place it in your oven so you always know the actual temperature.
2. ELECTRIC MIXER
What I own and love: KitchenAid 5-Speed Hand Mixer
Quantity recommended: 1โ2
An electric mixer is a must if you bake a lot. I use my hand mixer and stand mixer often. If you want both, definitely get both. When Iโm working with an enormous amount of dough/batter or making something that requires several minutes of mixing (e.g., fudge, dough, meringue), a stand mixer is key.
For beginner bakers who will mainly use a mixer for cookie dough, a hand mixer is perfect. This KitchenAid version is affordable, fantastic quality, and works wonderfully for mixing together cake batter. If you bake often, and try more advanced recipes, a stand mixer is certainly useful.
3. DIGITAL FOOD SCALE
What I own and love: OXO Good Grips Stainless Steel Food Scale
Quantity recommended: 1
This is most definitely in the top 3 of my very best baking tools list. A small kitchen scale is, by far, the most used tool in my kitchen. I recommend it to every single baker. You know Iโm a stickler for weighing ingredients! Thatโs why I list my baking recipes in cup and gram measurements. Why do we measure this way? Because a gram is always a gram. An ounce is always an ounce. A cup is NOT always a cup. Baking is a science, so precision is key; and that slight mis-measure could spell baking disaster.
For more accurate measuring, definitely pick up a food scale. This OXO brand food scale is the one I use.
4. SILICONE BAKING MATS
What I own and love: Silpat Premium Nonstick Silicone Baking Mats
Quantity recommended: At least 2
Baking mats are an essential cookie-baking tool. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, which causes the cookies to over-spread. I always recommend a silicone baking mat (11ร16-inch size to fit your half sheet pans) because they grip onto the bottom of your cookies, preventing the cookies from spreading too much.
Theyโre reusable, dishwasher-safe, and perfect for protecting your baking sheets when roasting veggies, meats, fish, potatoes, etc. Read more: How to Clean Your Silicone Baking Mats.
5. COOKIE SCOOPS
What I own and love: OXO Good Grips Cookie Scoops
Quantity recommended: I have a set of 3 sizes, but if you just want one, the medium size cookie scoop is the one I use most.
Cookie scoops are extremely handy. They help keep your drop cookies uniform in size and shape; an easy squeeze of the handle cleanly releases the sticky dough ball; plus, they have so many other uses! I use the large size (3 Tablespoons) cookie scoop for cupcake/muffin and pancake batter, ice cream, meatballs, and even for serving mashed potatoes. I use the medium size (1.5 Tablespoons) for most cookiesโparticularly textured oatmeal raisin cookies and sticky coconut macaroons. And I use the small size (1 Tablespoon) for homemade chocolate truffles, smaller cookies like these peanut butter cookies, and as a melon baller.
6. SIFTER OR FINE MESH SIEVE
What I own and love: Mrs. Andersonโs Hand Crank Sifter and Cuisinart Set of 3 Fine Mesh Sieves
Quantity recommended: 1
Some recipes require sifting dry ingredients like flour, sugar, chemical leaveners, and/or cocoa powder. That step is not listed just for fun, or to over-complicate things. It aerates these ingredients and rids any lumps so your recipe turns out as it should! A sifter or sieve is a must-have tool for making homemade cake flour substitute, angel food cake, and for dusting cocoa powder on tiramisu.
This sifter is sturdy, durable, and easy to clean (just use soapy water and rinse). I also regularly use this set of fine mesh sieves, for everything including rinsing quinoa, dusting powdered sugar over buttermilk waffles, or sifting confectionersโ sugar into caramel frosting; plus, theyโre dishwasher safe.
7. COOLING RACKS
What I own and love: Wilton Perfect Results Cooling Rack and Ultra Cuisine Wire Cooling Racks
Quantity recommended: At least 2
Cooling racks are imperative so that the cooking process stops and your baked goods cool evenly. I typically allow my baked cookies to cool for 5 minutes on the cookie sheets once I remove them from the oven. However, I immediately transfer them to a cooling rack after that. Why? The bottoms of the cookies need some air in order to cool, and we want to avoid soggy cookie bottoms.
Cooling racks are also essential for cooling cakes and pies in their pans, to allow air to circulate underneath the pans and allow the baked goods to cool faster and evenly.
I own a few of these cooling racks. Theyโre inexpensive, get the job done, and have lasted me years.
8. ROLLING PIN
What I own and love: Wood Rolling Pin and French Kitchen Marble Rolling Pin
Quantity recommended: 1
A rolling pin is an essential tool in any bakerโs kitchen. You use it to roll out dough for pie crust, cut-out cookies, croissants, berry turnovers, cinnamon rolls, and even pizza dough. This particular wood rolling pin is long and sturdy, and has held up well through years of frequent use.
A marble rolling pin is excellent, too. Itโs cool to the touch, which makes it perfect for rolling out pie crust (which you want to keep cold). This one is beautiful enough to displayโand it even comes with a stand to make that possible!
9. BAKING PANS
Of course youโll need various baking pans depending on what youโre baking. I have a separate post about this: Best Baking Pans.
Overall, my favorite lines are Nordic Ware, Calphalon, Wilton, Fat Daddio, and USA Pan. You canโt go wrong with any baking pans from these brands.
The sizes I use most often in my kitchen are:
- 9-inch round cake pans
- 9-inch square pans
- 12-count muffin pans
- 9-inch glass pie dish
- 9ร13-inch baking pan
- 9ร5-inch loaf pan
But my top recommendation for the most essential baking pan to have in your kitchen is these multipurpose rimmed baking sheets, aka half sheet pansโฆ
10. HALF SHEET PANS
What I own and love: Nordic Ware Half Sheet Pan and USA Pan Bakeware Half Sheet Pan
Quantity recommended: At least 2
I use half sheet pans for baking cookies, scones, vegetables, potatoes, fish, croissants, pastries, breads, pouring out toffee or chocolate bark, cookie decorating parties, Christmas sugar cookies, and so much more. Both of these brands are excellent quality and have stood the test of time (and frequent use). The 12ร17-inch size is just the right size for a dozen cookies, and the rimmed edges prevent any sauces/syrups from dripping off. Silicone baking mats fit these pans perfectly.
Traveling with your baked goods? Or just want to keep things fresh? Get the half sheet pan and lid!
11. PASTRY CUTTER, AKA DOUGH BLENDER
What I own and love: OXO Dough Blender
Quantity recommended: 1
Pie dough, biscuits, scones, streusel, and other delicious miracles are made with a pastry blender. Itโs handy for breaking up cold fat into tiny little pieces among your other ingredients, without completely incorporating it. Cold butter bits = flaky dough. A metal pastry cutter keeps your butter cold where other tools (or your hands) might warm it, which is the opposite of what youโre trying to accomplish.
This dishwasher-safe pastry cutter has a soft non-slip grip and sturdy stainless steel blades that make the process a whole lot easier and quicker.
12. SPATULAS & WHISKS
What I own and love: Williams Sonoma Classic Spatulas and StarPack Premium Silicone Spatulas; OXO Good Grips Balloon Whisks or this heavy-duty wire whisk
Quantity recommended: At least 2 spatulas and 2 whisks
Nothing beats spatulas, especially if they are well made, heat resistant, and heavy duty. From stirring and mixing, to scraping the sides of bowls, spreading frosting, cooking, etc. I use them for everything, every day. I own plenty, but my favorite and most-used are these spatulas from Williams Sonoma.
As for whisks, I recommend at least 2 heavy-duty quality wire whisks that can handle a heavy batter. I love this OXO Good Grips Balloon Whisk, which has a comfortable soft-grip handle.
I also have a couple silicone whisks, which are great for whisking something youโre cooking on the stoveโlike homemade salted caramel!โand wonโt scratch your cookware.
13. MIXING BOWLS
What I own and love: Glass mixing bowls and OXO Good Grips mixing bowls
Quantity recommended: At least 3 in varying sizes
I own this set of 10 glass bowls and they are fantastic. So many sizes for so many different ingredients!
I also love these OXO Mixing Bowls that come in a set of 3 useful sizes. They are heavy duty, dishwasher safe, and feature pouring spouts and rubberized non-slip bases.
If youโre looking for stainless steel mixing bowls, I recommend these OXO Metal Mixing Bowls.
14. MEASURING CUPS & SPOONS
What I own and love: OXO Good Grips Stainless Steel Measuring Cups, Rainbow Stainless Steel Measuring Cups and Spoons, Spring Chef Magnetic Measuring Spoons Set, and Pyrex Glass Liquid Measuring Cups
Quantity recommended: 1 set of measuring cups, 1 set of measuring spoons, 1+ liquid measuring cups
I love this set of measuring cups because of the soft easy-grip handles and quality stainless steel. I also love this set of measuring cups for the same reasons, and the fact that it includes a 1/8-cup measuring cup, which is rare. (1/8 cup = 2 Tablespoons, a measurement used quite often. Very useful to have!)
I love this set of measuring spoons because theyโre double-sided, stack and stay put with magnets, and I appreciate that thereโs an 1/8 teaspoon and a 3/4 teaspoon in there, which arenโt always included in measuring spoon sets. It even comes with a leveler, and you know Iโm always telling you to spoon & level your flour!
Also, make sure you have at least 1 liquid measuring cup too. I own all 3 sizes; itโs convenient to have all different sizes depending on the recipe. I like the Pyrex glass version because itโs heat-proof. You can use the small size to melt chocolate in the microwave, and the larger size is great for whisking, like when tempering egg yolks for crรจme brรปlรฉe. They also come in handy when making this DIY buttermilk substitute.
15. BONUS: FLOUR KEEPERS
What I own and love: Prep Solutions Flour Keeper
Quantity recommended: 3 for flour(s) and sugar(s)
I own 8 of these tight-sealing ingredient storage containers, and always recommend them when readers ask how I keep my flour/sugar fresh. I use them for storing all-purpose flour, whole wheat flour, bread flour, and cake flour; plus sugars (granulated, light brown, dark brown, and confectionersโ). They hold 3.8 quarts, which is about one 5-pound bag of flour. I used a label maker to make a label for each. Highly recommend.
More Baking Tool Recommendations
Many of the items on todayโs list are repeated in other baking tools lists that my team and I have curated, based on what we use and recommend. The lists below are more specific to a particular category of baking, such as cakes, pies, and cookies. What are your favorite recommended tools?
- 10 Best Cake Decorating Tools
- 10 Best Pie Baking Tools
- Favorite Candy Making Tools
- 10 Best Cookie Baking Tools
- Top Recommended Cookie Decorating Supplies
- 8 Best Baking Pans
- 100+ Gifts for Bakers
Reader Comments and Reviews
Hi team! Do you have a good measuring conversion chart you use? Any suggestions? thank you!
Hi Raquel, We do have a free printable PDF of common measurement conversions in this post on how to properly measure ingredients.
Hi Sally,
These seem like good recommendations, and of course I own most of them! However, despite owning quite a few silicone baking mats, I donโt really use them! I find if I use them for cookies, my cookies donโt crisp up as well as they do on baking paper! I own the same baking mat as you and I find it to be true with that one, as well as with other brands. To fix the not-crisping problem, my family often end up having to bake them for too long which makes them dryโฆโฆ Very disappointing!
Also, when baking things with puff pastry like apple turnovers, I absolutely cannot use the silicone baking mats because the puff pastry doesnโt cook!!! It needs the heat from the tray to puff and crisp properly, and I think the baking mat must block too much of the heat.
Has anyone else had these problems with baking mats?
Hi Lydia, you make some good points here! We always use silicone baking mats for cookies, but if you like a crispier texture for your cookies parchment paper is probably the better option. And we agree that parchment is best for puff pastry!
I really look forward to my email every week. Thank you
I have all of these from years of cooking/baking and love them all. I tend to only use the pastry cutter when Iโm cutting butter in (I use my hands for most others) But another thing I love the pastry cutter for is chopping eggs for egg/tuna/chicken/potato salad and mashing up the yolks for deviled eggs. Sounds strange, but it works for me.
Your favorite hand mixer is nice but does not have the power to make any heavy cookie dough. It is 60 watts. I use one that does the job but still has a hard time at 225 watts.
I have everything on your list including the KA stand mixer but the handheld needs another look.
They are all good recommendations (and I have almost all of them). For gluten free baking a kitchen scale is required and I use it for so much more. Much more accurate and with the tare function you can add dry ingredients sequentially, without having to dirty more measuring cups.
The cookie scoops are also indispensable and the KitchenAid stand mixer should be on every bakerโs โstarting outโ list. One thing missing, although it is not used in the baking process โ but the serving process: a quality serrated knife for slicing bread, etc.
Hey! I love all your contents. I am a crazy fan of baking. All your emails are great and full of thoughts to be discovered and amazing ideas to explore!
Iโm so glad to read this. Thank you for subscribing!
Hello Sally and team. What a lovely list. Iโm going to get some silicone baking sheets, Iโve often wondered about them but now youโve explained their usefulness.
Iโm in the UK and love you recipes. When I want a recipe I often say, โnow let me check my lady in Americaโ. You are so practical no one compares. How to make ahead, will it store, will it freeze, tips and short cuts, Sally provides the answers.
I can say from experience that if you invest in good (not necessarily the most expensive) kitchen tools, they will last for many years. Iโm 76 and STILL have a few items from the year I married. When new items come on the market that are big improvements over the original, I do purchase replacements. Your list is comprehensiveโฆthank you!
You are so welcome. And I agree with you about quality!
Yes, kitchen scale is absolutely essential. Instant read thermometer is also. I use a Thermopen because it is more precise than either the oven sensor or the pellet grill probe. My oven tends to run hot so this device helps me confirm that the breads, cakes, pies, etc. have fully (but not over) cooked regardless of oven temp or cooking duration.
great list! My list includes a bench scraper, and a mini offset spatula โ both perfect for leveling off your measuring cups and spoons, and scooping up leftover flour, sugar, etc on your surface to put back in their containers.
Bench scrapers are so, so handy. So are offset spatulas! I use them the most to frost cakes and cupcakes
Thank you for these recommendations. I would also add 2 offset spatulas- one that is 1 1/2 โ wide and one small 1/2โ wide. My 4yo granddaughter can easily frost cookies with the small offset spatula.
Agreed! I use them often.
I love my Tupperware measuring cups because they 2/3 and 3/4.
Love all these ideas!! Any preference for dish cloths and towels? I would like to purchase some for my mother in law for Christmas. Thanks again for all your wonderful suggestions and tips!
Hi Donna, Our holiday gift guide has some ideas.
Hi Sally, hope you are well. Tonight I tried your Honey Garlic Shrimp with brown rice and broccoli and it was fantastic!! I added a little more ginger, honey and low sodium soy sauce and substituted garlic powder for the actual garlic because of health reasons but it came out really good. I was very impressed. Thank you so much. I have to browse through your recipes to see what I plan to try next.
Weโre so glad you enjoyed it, Rose, and we hope you find some more new recipes to try!
Do you ever bake bread??? That is my passion & would love recipes, etc to compare, try
Hi Linda, we have lots of bread recipes for you to explore!
Could you write an article about which Ingredients I should spend more money on, and which ones itโs okay to go a little cheaper on?
Hi Rebekkah, thanks so much for the suggestion, weโll certainly keep it in mind for the future!
Really like the straightforward list of tools you found that work for you, sans ad plugs.
Will be going back to the declutterig info shortly as Iโve amassed A LOT of tools over the years, based on cost unfortunately. Nearing 90 yes. thatโs been a lot of struggling choices. Thanks again for your clear cut wording and thoughts.
I enjoy your web page so much and how you always are thinking ahead for your readers and cover everything we may needโฆโฆโฆโฆ.good work!
Hi Sally, do you use and recommend any silicone bakeware, like silicone muffin pans or a silicone loaf pan?
Hi Patti, We havenโt tested any of our recipes in silicone bakeware so we donโt have any specific recommendations, but some of our readers have used silicone pans successfully.
i have used silicone muffin pans and loaf pans. My experience was not favorable. I had to put the pans (both kinds) on a sheet pan to transfer them in and out of the oven. They are not rigid enough to handle the same way I would handle standard baking pans
Thank you Sally for the helpful informational post. Your website is the first site I look for recipes as I can always count on the recipe and details in making my recipe. I am happy to say I have most everything on your list.
I was wondering if you have any recommendations for good wooden spoons as most I find are not very well made and not spoons?
Hi Janet, thank you for your kind note! Weโve enjoyed using these OXO brand wooden spoons: https://amzn.to/3mvebNN