Kitchen Utensils: The Bakers’ Nine

We asked our favourite bakers for the baking essential they wouldn’t enter a kitchen without:

  • Mean griddler

    “Use a flat metal griddle for scones, Welsh cakes, naans and tortillas. Heat it up in the oven for pizza that knocks spots off your local delivery,” says baker Dan Lepard.


  • Weight watcher

    “Baking, more than any other sort of cooking, is about measurement, so you need good electronic scales for accuracy and reliability,” says Lepard.


  • Spread out

    “A palette knife is essential. You need it to be super-thin and good quality so it will last. This does the job,” says The Great British Bake Off winnerJohn Whaite.


  • Turn the tables

    “A tilting turntable lets you rotate the cake as you decorate it. The non-slip top helps avoid accidents,” says cake company director Peggy Porschen.


  • Bowled over

    “These are great for when I need to prep all of my food. I love having them in all different sizes, and the spoons too,” says cookery book writer Lorraine Pascale.


  • Hot stuff

    “Induction hobs give off a controllable, even heat so are perfect for keeping sugar syrups warm for glazing,” says Rob Cottam of Leiths School of Food and Wine.

    (From £63.16,

  • Chop chop

    “A good metal scraper is my most indispensable tool; I use it for everything from portioning dough to chopping cold butter for pastry,” says east London baker Lily Vanilli.


  • Grate stuff

    “This is ideal for adding that perfectly sharp zest to cake.” says TV chef Rachel Allen.


    Rachel’s Everyday Kitchen (Harper NonFiction, £25) out 12 September

  • Put a lid on it

    “Every baker should have lidded mixing bowls. It makes it so easy to prove dough – no damp rags!” says Whaite.


    John Whaite Bakes (Headline, £9) out now

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