Guides · Technique & kitchen
Kitchen equipment substitutes
What to reach for when a recipe calls for a tool you do not have, grouped by mixers, cutting and measuring tools, cooking vessels, appliances and storage.
Mixers
4 swaps| Out of | Use | How |
|---|---|---|
| Stand mixer | Hand mixerUse for smaller batches | Use for smaller batches |
| Hand mixer | WhiskGood for eggs and light mixing | Good for eggs and light mixing |
| Whisk | ForkUse for small amounts or quick mixing | Use for small amounts or quick mixing |
| Food processor | BlenderPulse for chopping; add liquid if it stalls | Pulse for chopping; add liquid if it stalls |
Baking equipment
4 swaps| Out of | Use | How |
|---|---|---|
| Stand mixer | Wooden spoonMix by hand with patience | Mix by hand with patience |
| Piping bag | Zip-top bagCut a corner for piping | Cut a corner for piping |
| Pastry brush | Paper towelFold and use for brushing | Fold and use for brushing |
| Rolling pin | Wine bottleA clean bottle works well | A clean bottle works well |
Cutting tools
8 swaps| Out of | Use | How |
|---|---|---|
| Mandoline | KnifeSlice carefully and evenly | Slice carefully and evenly |
| Food processor | KnifeChop by hand | Chop by hand |
| Grater | KnifeSlice very thinly | Slice very thinly |
| Zester | KnifePeel and mince citrus | Peel and mince citrus |
| Meat tenderizer | ForkPoke holes in meat | Poke holes in meat |
| Garlic press | KnifeMince garlic finely | Mince garlic finely |
| Herb scissors | KnifeChop herbs with a knife | Chop herbs with a knife |
| Apple corer | KnifeCut around the core | Cut around the core |
Measuring tools
5 swaps| Out of | Use | How |
|---|---|---|
| Kitchen scale | Measuring cupsConvert weight to volume; spoon and level dry ingredients | Convert weight to volume; spoon and level dry ingredients |
| Liquid measuring cup | Dry cupFill to the brim carefully | Fill to the brim carefully |
| Measuring spoons | Regular spoonsUse standard sizes | Use standard sizes |
| Thermometer | Visual cuesLearn to judge doneness | Learn to judge doneness |
| Timer | Phone or oven clockAny timer works; set two if a step is easy to forget | Any timer works; set two if a step is easy to forget |
Cooking vessels
8 swaps| Out of | Use | How |
|---|---|---|
| Dutch oven | Large potUse a heavy-bottomed pot | Use a heavy-bottomed pot |
| Cast iron skillet | Non-stick panAdjust heat accordingly | Adjust heat accordingly |
| Wok | Large skilletUse high heat and stir-fry | Use high heat and stir-fry |
| Grill pan | Regular panUse high heat for searing | Use high heat for searing |
| Steamer basket | ColanderPlace in a pot with a lid | Place in a pot with a lid |
| Double boiler | Bowl over potUse a heatproof bowl | Use a heatproof bowl |
| Pressure cooker | Slow cookerCook longer on low | Cook longer on low |
| Rice cooker | PotUse a 2:1 water to rice ratio | Use a 2:1 water to rice ratio |
Small appliances
4 swaps| Out of | Use | How |
|---|---|---|
| Blender | Food processorUse the pulse function; add liquid for smooth purées | Use the pulse function; add liquid for smooth purées |
| Immersion blender | Regular blenderTransfer in batches; vent the lid for hot liquids | Transfer in batches; vent the lid for hot liquids |
| Air fryer | OvenUse the convection setting | Use the convection setting |
| Slow cooker | OvenUse a low temperature | Use a low temperature |
Storage and prep tools
6 swaps| Out of | Use | How |
|---|---|---|
| Vacuum sealer | Zip-top bagsRemove air manually | Remove air manually |
| Food storage containers | Glass jarsReuse jars | Reuse jars |
| Cutting board | PlateUse a clean plate | Use a clean plate |
| Kitchen towels | Paper towelsUse for cleanup | Use for cleanup |
| Trash can | BowlUse a bowl for scraps | Use a bowl for scraps |
| Dish rack | TowelDry dishes on a towel | Dry dishes on a towel |
Improvised tools
6 toolsHousehold stand-ins for tools most kitchens lack
| Out of | Stand-in |
|---|---|
| Piping bag | A zip-top bag with the corner cut off |
| Pastry brush | A folded paper towel or a clean paintbrush |
| Rolling pin | A clean wine bottle or glass |
| Meat thermometer | Visual cues for doneness |
| Steamer basket | A colander in a pot with a lid |
| Double boiler | A heatproof bowl over a pot of water |
Tips for substituting equipment
5 tips- Check heat tolerance: a plastic bowl over simmering water is not a double boiler; use glass or metal.
- A hand mixer or a wooden spoon does what a stand mixer does, in smaller batches and more time.
- A wine bottle as a rolling pin or a jar as a container needs a proper wash first.
- A thinner pan than the recipe assumes runs hotter: drop the heat a notch and check earlier.
- Keep a note of the stand-ins that worked, so the next time is not an experiment.
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.