6 Overrated Kitchen Gadgets Chefs Wish You’d Skip

Regardless of whether you are an experienced home chef or just starting out, you have likely come across kitchen gadgets that don’t live up to expectations. Oh, the irritation of trying to accomplish a simple task, only to squander time because the tool caused more chaos or was made from subpar materials. Professional cooks can undoubtedly relate. While certain tools might be lifesavers for individuals with limited movement, the culinary experts we consulted indicated that the following kitchen gadgets do not merit the buzz.

Pasta Spoon

The pasta spoon, also referred to as a spaghetti spoon or pasta fork, is a tool that Alon Shaya, chef, and co-founder of Pomegranate Hospitality, deems unnecessary—and bothersome. “I believe pasta spoons are the worst,” Shaya remarks. They provide no control, leading to spaghetti strands scattered all around.

Preferred alternative: “Rather, I prefer using a mesh strainer for extruded pasta like penne or rigatoni, or a colander and tongs for handling long pasta such as spaghetti.” He also avoids plastic, recommending stainless steel utensils for optimal outcomes.

Apple Corer

This troublesome gadget also touches a sensitive spot. “I can’t recall a moment I’ve opted for an apple corer over a knife to remove my apple core,” Welsh states. “They are clumsy, sharp, and inefficient.”

Preferred alternative: A sharp knife alongside a cutting board.

Garlic Press

It’s likely that you have this utensil tucked away in your drawer—and infrequently (if at all) utilize it. Some experts regard it as antiquated. “As a chef, I understand why home cooks might rely on a garlic press for efficiency, but it brings more hassle than benefit,” states Ashwin Vilkhu, co-executive chef of Saffron, an upscale Indian restaurant in New Orleans. “They are challenging to clean, and the crushed garlic often does not possess the complex flavor of finely minced cloves.”

Preferred alternative: Numerous superior options are available, such as rasp graters or microplane graters, says Ronna Welsh, author of The Nimble Cook and chef/owner of Purple Kale Kitchenworks, a cooking school located in Brooklyn, NY. Vilkhu has another suggestion. “With a little practice, a knife is not only quicker, but it also enables you to better control the texture and extract the ideal amount of oils for your dish.”

Quick-Chop Devices

Kelsey Bush, the chef-owner of Bloomsday and Loretta’s in Philadelphia, also disapproves of single-use culinary tools. She particularly finds apple corers and quick-chop gadgets quite annoying. “The quick-chop devices chop vegetables erratically, producing pieces that are inconsistent in size and, thus, cook unevenly.” Additionally, she finds them to be noisy and unwieldy.

Superior choice: A sharp knife paired with a cutting board.

5-Blade Herb Scissors

Samantha Weiss, co-owner of Ayu Bakehouse, a contemporary bakery in New Orleans, had great expectations for a blade herb cutter, which claims to offer quick and effortless cutting of herbs or scallions, but her optimism was shattered as the outcomes proved untidy. “In use, the blades often crush fragile herbs, and tiny pieces frequently get lodged between them—even with the provided cleaning comb,” she states.

Superior choice: In her view, it is actually more challenging to clean the scissors than to bundle the herbs and slice them with a sharp knife on a cutting board.

Spiral Butter Spreader

Weiss also regards the spiral butter spreader as bothersome and demanding. Although it appeared to be a clever method for applying cold butter, it ultimately necessitates two hands and considerable exertion to accomplish the task. 

Superior choice: “It is much easier to allow butter to soften slightly prior to slicing it with a sharp knife,” she clarifies. Furthermore, a single blade is significantly easier to clean than the spreader’s multiple openings.

What to Consider When Purchasing Kitchen Tools

Our specialists not only have their favorite detested products, but they also follow guidelines that help filter out so-called time-savers that aren’t as useful as they might seem.

Wise buying: “In terms of kitchen gadgets, refrain from purchasing a tool to address a problem you don’t currently have,” Weiss recommends. A beneficial rule of thumb is to acquire a gadget only if it fulfills a function that no other kitchen implement can.

Maintain organization: “When selecting items for your kitchen, concentrate on tools that deliver functionality and simplicity without creating clutter and anxiety,” Weiss suggests.

Quality materials: Avoid poorly made deals. “Investing in safer, more resilient tools enhances cooking pleasure and healthiness at home,” states Vilkhu.

No plastic: Evade plastic—it tends to stain and become fragile, according to Welsh. She also prefers heat-resistant silicone over rubber. Vilkhu considers black plastic kitchen implements particularly unacceptable. “Many are constructed from materials that may leach toxic substances, notably when subjected to heat,” he remarks.

Consistent materials: Opt for high-quality products made from a single material throughout, advises Bush. “A fine-mesh strainer is an excellent tool, but ensure the entire item is metal because plastic strainers are unsuitable for handling hot liquids and tend to break far more easily than metal.”

Be cautious of marketing hype: Often, an ordinary product suffices. For example, instead of butcher block oil, a restorative conditioner, Welsh sticks to the basics. “Chefs and artisans have utilized oils for years to safeguard their wooden surfaces,” Welsh comments. “My personal favorite is an unscented mineral oil that can be purchased at the pharmacy for a fraction of the price of a branded kitchen product.”