I don’t believe you need a lot of tools to cook or bake well.
But a few thoughtfully chosen ones can make a real difference—not just in how your food turns out, but in how long things last and what you’re exposed to in your kitchen.
Over time, I’ve moved toward a simpler setup: fewer tools, better materials, and things I don’t feel the need to constantly replace.
These are the tools I use regularly and would replace without hesitation.
I’ve linked a few examples where helpful. Remember, you don’t need anything fancy to get good result.
Non-Toxic Kitchen Tools I Use
Stainless Steel Cookie Scoop
This is one of those tools that seems unnecessary until you use it.
It helps portion cookies evenly so they bake at the same rate (no overbaked edges or underdone centers), and it makes the process faster and less messy—especially if you’re making a full batch.
I prefer a stainless steel cookie scoop over coated versions for durability and simplicity.
Sturdy Baking Sheet (Uncoated or Non-Toxic)
A good baking sheet makes more of a difference than people think.
I look for something that:
- Heats evenly
- Doesn’t warp in the oven
- Doesn’t rely on questionable nonstick coatings
A heavier, well-made sheet will last for years and give you more consistent results.
If you’re looking for options, I tend to stick with either uncoated stainless steel baking sheets or a ceramic-coated sheet with simple, non-toxic materials.
Mixing Bowls (Glass or Stainless Steel)
Simple, durable, and versatile.
I use glass mixing bowls or stainless steel mixing bowls for almost everything—mixing dough, melting ingredients, or storing things temporarily.
They’re easy to clean, don’t hold onto odors, and don’t involve coatings or plastics.
Food Storage (Low-Waste & Non-Toxic Options)
Beeswax Wraps or Beeswax-Lined Bags
Once baked goods (breads, cookies, etc..) have cooled, I usually store them in beeswax wraps or bags.
They keep baked goods soft while allowing a bit of airflow, and they’re reusable, which cuts down on waste over time. They can even be used in the freezer for storage for up to 3 months.
Compostable Storage Bags
For situations where you need something more flexible or portable, compostable bags are a simple alternative to plastic.
They’re especially useful for sharing baked goods or storing things short-term. They’re convenient and a more environmentally friendly option.
Glass Storage Containers
For longer storage, I tend to use glass containers with glass lids.
They’re durable, non-toxic & plastic free, easy to clean, and don’t absorb smells or stains the way plastic can.
A Note on How I Choose Tools
I’m not interested in having the “perfect” kitchen—just a functional one that makes baking easier, with materials I feel good about using
When I choose tools, I usually prioritize:
- Non-toxic materials I feel comfortable using (like stainless steel, glass, or natural fibers)
- Durability (something I won’t need to replace in a year)
- Simplicity (efficient and simple to use)
You definitely don’t need all of these —but if you bake often, a few well-made tools can make the process smoother and more enjoyable.
Where These Show Up in My Recipes
If you’re following along with my recipes, you’ll see me reference these tools occasionally—especially in my cookie recipes where consistency really matters.
For example:
- Using a cookie scoop for even baking
- Baking on a sturdy sheet for better browning
- Storing cookies in reusable wraps to keep them soft
I try to keep things practical and minimal, not overwhelming.
Transparency
The links on this page may be affiliate links, which means I may earn a small commission (at no extra cost to you).
I only share tools I personally use or would feel good recommending to a friend.