Peelers, apparently, are something chefs are particular about when cooking at home. Restaurant kitchens are full of gadgets and tools, but what do chefs need to have in their home kitchens? We asked seven of the city’s best chefs. —Kristen Wile

Chef Blake Hartwick, Bonterra:
My sharp knives. My wife has her own set!

Ashley Boyd, 300 East:
In the cooler months I love my Le Creuset Dutch oven. It’s really satisfying to build a braise in this beautiful cookware and let it simmer slowly all afternoon on a day off. I also own a large lettuce spinner that I use pretty much every day, because my family loves salads whatever the weather.

Mike Long, The Asbury:
A Kuhn Rikon peeler

Chris Coleman, Stoke:
My Instapot! I love it. I’m a huge fan of braises and stews; I’ve told my cooks on a number of occasions that perfect meals almost always are served in a bowl. The Instapot lets you start on a sear, then switch over to a pressure cook setting or more traditional slow-cooker setting. It has a yogurt feature as well, but I haven’t experimented with that yet.

Alyssa Wilen, Chef Alyssa’s Kitchen:
A microplane — I use it every day.

Jamie Barnes, What The Fries:
A Vitamix. I feel like the Blender comes in handy so much!

Bruce Moffett, Moffett Restaurant Group:
A Y-shaped peeler. It’s just so much easier to use than a traditional one.

 

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