In this top 10 list, Chef Francisco shares his tips for 5 pieces of must-have equipment and 5 spices that should have a place in every home kitchen.

And come back tomorrow… Chef Francisco will be sharing his homemade shrimp ceviche recipe, perfect for a hot summer day!

Equipment

5. Cast iron skillet: Though true cast iron skillets are harder and harder to come by, Chef Francisco swears by his cast iron, saying that it outperforms any other skillet for most stove-top tasks. Don’t balk at the price: a cast iron skillet will last a lifetime if cared for properly.

4. Mortar & pestle: You may have a spice grinder or a food processor, but some dishes require the fine grind that you can only achieve with a mortar and pestle, known in Spanish as a molcajete. Most kitchen supply stores sell mortar and pestles at a reasonable price; if you can’t find one, though, check Amazon or Ebay. Chef Francisco prefers the granite over the marble version.

3. Bamboo steamer:

If you don’t invest in any other item on this list, buy a bamboo steamer. It’s cheap, for one thing, it will save you lots of time in the kitchen, and it will help you turn out healthy, delicious dishes. The bamboo steamer sits atop a boiling pot of water and can cook vegetables, chicken, and fish quickly and thoroughly. For fast, tasty poultry or fish, line the bottom of the steamer with thin slices of grapefruit, orange, or lime; the meat will absorb the citrus flavor. Chef Francisco buys his bamboo steamers at Pearl River in New York City, but they are also available online.

2. Microplane grater: Chef Francisco uses this handheld grater to produce zest, chocolate shavings, and grated ginger and garlic in record time. Lightweight and easy to use, this is another inexpensive investment that will make your food-prep more pleasurable.

1. Clay pot. While the clay pot has been used by other cultures for centuries, its use is still fairly limited in the U.S. Chef Francisco promises that once you try the clay pot, it won’t be your last time. Incredibly diverse in its uses– you can bake bread, roast meats or vegetables, cook beans, and even make desserts in it–the clay pot is an almost-foolproof piece of cooking equipment, whether you use it for slow cooking (ideal) or quick cooking.

Spices

5. Nigerian cayenne: You probably know cayenne and maybe even have this slightly dusty, musky spice in your cabinet. Nigerian cayenne, however, has a distinct flavor and adds depth and stability to heavier poultry and meat dishes.

4. Star Anise:

You may have anise in ground form, but star anise (so named because the seed pod is in the shape of a star) is fun to use for soups because it packs its usual fennel-esque punch and makes a nice visual impression floating around in each serving bowl.

3. Garam masala: Essential to many Indian dishes, garam masala is a blend of coriander, pepper, cardamom, cinnamon, caraway, cloves, ginger and nutmeg. While you can make it yourself, a homemade blend will be unlikely to have the same depth and complexity as a blend made of the whole spices roasted and then ground to a fine powder.

2. Bay leaves: Often dismissed as a “boring” spice cabinet space-waster, Chef Francisco uses bay leaves to flavor soups, rice, and beans. Be sure to buy good bay leaves… they make all the difference!

1. Berbere: This African spice blend, also referred to as the African masala, is comprised of red chilies, fenugreek, ginger, pepper, coriander, cinnamon, allspice, cloves, cardamom, and ajowan. It can be difficult to find–not the least reason being that the spice goes by other names, including pere pere and peri peri–but Chef Francisco’s favorite blend is made by Seasoned Pioneers.

Do you have any of the equipment or spices on Chef Francisco’s list? What else would you recommend? Share your comments below.

Bamboo steamer photo: Lianne Kang (creative commons)
Star anise photo: canelaycomino (creative commons)