Tiny Kitchen Cooking Utensils

cooking utensils


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cooking utensils

Tiny Kitchen Cooking Utensils

Several years ago I moved from a beautiful giant kitchen to a truly tiny kitchen. It took me awhile to get myself used to cooking in such a small space, but as one would expect, I adapted rather well. New York City apartment kitchens, like many urban kitchens, are very small and it’s difficult to know how to outfit a tiny kitchen. Your kitchen doesn’t have to look like a showroom of cooking utensils. All the equipment you need can be kept in a small cupboard and taken out only when necessary. Here is a list of what you will need.

Series of Saucepans That Range From 5 to 9 Inches in Diameter

4 1/2 Inch Enameled Saucepan

Two Frying pans that are absolutely flat on the bottom, not warped. One should measure 6 1/2 inches across the bottom. The other should measure 7 1/2 inches across the bottom.

Shallow, Fireproof Dish Made of Porcelain or Metal

Kettle, Large Enough to Hold a Quart of Water


Deep Fryer, or a Pot With a Wire Basket That Fits Into it.



Skimmer or a Slotted Spoon

Wire Skimmer for Deep Frying

Wire Whisk

Two Wooden Spatulas

Large Sharp Kitchen Knife

Parking Knife

Ordinary Stainless-Steel Knives, Forks, and Spoons

Three Bowls

One Salad Bowl

Coffee Pot With a Filter, Large Enough to Make Two Cups of Coffee (or Two Individual Filters That Fit Over the Cups)

Coffee Grinder

Since the saucepans and frying pans fit into each other, you can store them neatly inside your cabinet. The only thing that really takes up space is your deep fryer. If you use oil for deep-frying, wait until it cools off, then pour it through a large bottle or jar, and keep it in the cabinet too. The spoons, knives, ladle, skimmers, and spatulas will fit into a drawer.

If you want to decorate your kitchen with appetizing pictures, it is best to frame them under glass so the grease from cooking doesn’t spoil them.

When you’re cooking, be sure to open the window as often as you can, and once a week sponge off the kitchen walls with a little soapy water. That way, you kitchen will be a spotlessly clean laboratory that you will transform; I’m sure, into an artist’s studio.

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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