I'm a pro baker: These are kitchen tools I'd never buy (and what to use instead)

Not gonna lie: Seeing that metal spoon in a nonstick pan (above) is making me cringe. While they certainly look nice, metal spatulas, tongs and spoons can scratch up nonstick and enameled cooking vessels, so I tend to steer clear of them. I'll occasionally use a metal whisk if I'm mixing something in a bowl, but in general, the silicone variety is a safer bet (and won't rust!). 

Speaking of... I'm a big fan of the GIR — which stands for "Get It Right" — product line (as is Giada De Laurentiis). Their products are gentle and safe to use on all types of cookware, yet so sturdy that they work just as well as metal. They're also really aesthetically pleasing ... look at those colors!

Unless you're trying to start your own OJ business, I wouldn't advise purchasing a citrus-juicing machine. I don't have a ton of cabinet space for storing an appliance — even a small one — that I'm not going to be reaching for on the daily. Plus, you still have to hold the orange or lemon half over the juicer, which means you're not really saving much time. This model does have a pulp control feature, but you could always just strain out the stuff you don't want when juicing by hand. In short, not worth the space or money. 

 I use this very juicer at home, and it's likely the only one I'll ever buy. I've used it on everything from limes to grapefruits, and by the time I'm done, there isn't a drop of juice left on the flesh. What I really like about it is the fact that it includes a collection bowl, and the lid is dotted with holes, allowing juice to flow through while trapping the seeds. I'm also a fan of its minimalist design and compact size — oh, and that it's made of bamboo fiber instead of plastic. 

Baking is an activity that requires a good amount of precision, and if you can't read the markings on your measuring tools, well, you don't really want to wing it by guessing which one you're using. I don't understand why they still make sets with markings that are printed on, since they often fade within a year of use. Next!

Ahh, etched-in markings — much better! With these, you won't ever risk using the wrong cup or spoon, and what's helpful about this set is that it includes both U.S. and metric measurements. It's also dishwasher-safe, and the handles have nonslip undersides for improved grip. 

"Oof, this is one tough banana," said exactly zero people in the history of the universe. Okay, I can't say with 100% certainty that it's never happened, but when was the last time you had trouble slicing a Chiquita? Exactly. Bananas are one of the easiest foods to cut, so while this gadget might save you 2 seconds of prep time, it'll waste valuable drawer space. 

Um, yeah, a paring knife will do the job just fine ... and you'll be able to use it for other tasks, like peeling produce. This trio, which features a wavy-edge paring knife for slicing bagels, breads and softer produce without squishing them down, a straight-edge paring knife for peeling, chopping and mincing, as well as a dedicated tomato knife, is chef-approved. (It made our roundup of the best knives and knife sets for 2024, tested by top chefs.)

While this doodad might make a fun white elephant gift or stocking stuffer, I find it highly unnecessary. Many of us already have kitchen shears should we ever decide that snipping out slices of pizza is the way to go, and as far as the "protective server" is concerned? Just use that pancake flipper in your drawer if you're worried about burning your fingers. 

If it ain't broke, don't fix it, right? Not only will an old-school wheel cutter suffice when it comes to portioning out a pizza pie, it can also be used to trim pastry dough. This one can be cleaned in the dishwasher and has an ergonomically angled design, as well as a finger guard. You know, for protected serving...

Squeezing a lever to release blobs of pancake batter might sound like fun, but finding space for one of these gizmos in your kitchen? Not so much. There are other ways to evenly portion out batter (more on that later), so if you're not a short-order cook, this is one invention you can skip. 

Whenever I make cupcakes or pancakes, I reach for a cookie scoop. This way, I know each serving will contain approximately the same amount of batter, and I can use it to portion out cookie dough as well. If I'm dealing with super runny batters that are more difficult to scoop, I'll use a good ol' ladle instead. 

Burnt crusts are never fun, but a dedicated pie protector just isn't necessary when it comes to preventing over-browning. Because they're not adjustable, it's all or nothing with them, meaning they're not so helpful if your stove has a hot spot and you only need a small area protected. 

No, it's not as eco-friendly, but using a roll of the silver stuff (which you likely always have on hand) is my method of choice. You can tent the parts of the crust that are getting a little singed, as well as mold the foil to protect the pastry rim's shape.