Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

You don’t need to break the bank to make great food. Here, Gordon explains the core essentials of what you need in the kitchen, and what to look out for when making purchases such as kitchen knives, frying pans and many more.

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  1. albie pilkington on August 24, 2020 at 2:35 am

    "P O T A yy TOES BOIL EM, MAASH EM, CHUCK EM IN A STEWW". Whats taters precious???

  2. Simran Preet Singh on August 24, 2020 at 2:35 am

    Gets Scale and a Sieve, forgets the oven. FUCK BAKING.

  3. Nayana C on August 24, 2020 at 2:38 am

    What about wok ?

  4. Jeff Martin on August 24, 2020 at 2:38 am


  5. Tessa D777 on August 24, 2020 at 2:39 am

    Blender and food processor, garlic press, tongs

  6. mr dope on August 24, 2020 at 2:41 am

    Wait why he’s not angry af

  7. 郑桦 on August 24, 2020 at 2:41 am

    Hi ,I am Hua
    Only UK US CA, Are you interested in testing free chef knife? If you interested pm me.
    Facebook: https://www.facebook.com/profile.php?id=100048517283906

  8. Asjad's Kitchen on August 24, 2020 at 2:42 am

    it’s look amazing……

  9. ChipZilla69 on August 24, 2020 at 2:42 am

    "The bigger and heavier it is the more confidence it gives you when pounding" Gordon Ramsey

  10. Banxna._ Milk on August 24, 2020 at 2:43 am

    Gordan Ramsey: *calls a frying pan versatile*

  11. Zhoren Logg on August 24, 2020 at 2:44 am

    That rotations…so versatile

  12. Jeff on August 24, 2020 at 2:44 am

    Do you often use the kitchen?~ಠ‿ಠ

  13. Critical Indicator on August 24, 2020 at 2:45 am

    Is that HIS chefs knife in the B roll? The tip is chewed to pieces. No way he doesn’t keep his knives sharp @1:16

  14. DiceDodo on August 24, 2020 at 2:47 am

    6:12 How did Gordon turn into Mike Tyson?

  15. A Person on August 24, 2020 at 2:52 am

    "It costs nothing" 3:17

    Me: No

  16. Gods of Olympus on August 24, 2020 at 2:53 am

    Gordon: “Essential. Why? So versatile!”
    Me: 😮

  17. LordPadriac on August 24, 2020 at 2:54 am

    Okay I only really have two issues with this list.

    The first is probably a matter of preference. Fuck non-stick. I hate the stuff. I’ve bought cheap ones and I’ve paid $150.00 for a single frying pan and they are all the same. Use plastic spoons and spatulas religiously with non-stick if it makes you feel better but in the end the non-stick finish always begins to peel off and the cheaper steel underneath begins to rust. It also means that toxic finish has been peeling off into the food you’re cooking. Steak with a side of cancer – YUM!

    The second is NOT a matter of opinion. Please by all means get a wooden cutting board. They are healthier, longer lasting and easier to clean completely than any artificial alternative. Get a nice thick end grain one if you can afford it and it might be a year and a half before you notice the wear from use. Even when the wear does start to show you can simply take any palm sander, or do it by hand, and sand from 120 grit all the way up to 220 grit and then reseal it and it’s brand new again.

    However you DO NOT want to use ANY vegetable oil as Ramsey suggests you can. They can and do do rancid and once they’ve soaked into the wood fibers the rancid will be buried deep in the wood and there is no way to get it out. At that point the ONLY safe option is to throw it out and get a new one. At best a board with rancid cooking oil in it’s pores will make food cut on it taste and smell off; at worst it will make people sick.

    What you want to use for periodic maintenance (every three months more or less depending on use) is plain old mineral oil or a blend of mineral oil and beeswax. You can use a premixed blend of mineral oil and beeswax if ALL it contains is mineral Oil, Beeswax and sometimes Vitamin E which is also nontoxic but helps the wood fibers retain elasticity and extends the length of time before a refinishing is needed. Read the label though, many of the mixes sold as "cutting board oil" or "cutting board conditioner" have other additives in them that are not the best things to have embedded in food prep surfaces.

    If it’s time to re-sand the surface you want to reseal it afterward with plain mineral oil first. Just pour it on and rub it around the surface until it is all covered and leave it there. After about an hour go back and lightly wipe off the extra oil. Don’t press down hard, you don’t want to squeeze oil out of the surface fibers. Then let it sit for half a day or even overnight to fully soak the oil in deep and then do it again. For the third and last coat use a mix of mineral oil and beeswax. only after you’ve let it sit overnight go back with a soft cloth and buff the surface. This polishes the beeswax in the surface fibers and helps create a better barrier to moisture. It also leaves it with a nice shine to it. The mineral oil and beeswax is generally thick like peanut butter at room temperature making it harder to get it to soak into the surface. I put some in a microwave safe dish and nuke it for thirty seconds. It doesn’t change the chemical makeup of it at all but it makes it run like plain oil and turns it clear. The warmth helps relax and open the surface fibers and the more liquid state helps it sink into the surface better.

    For your periodic maintenance you can use plain mineral oil or just use the last step of the refinishing process. I prefer to use the last step of the refinishing process for my maintenance. If you’d prefer you can make your own mix by gently heating mineral oil and beeswax together on the stove or in the microwave. You can get a lot more for less by buying the raw ingredients this way but for most people it just makes more sense to get one of the pre-made mineral oil and beeswax mixes. Home Depot sells one for about eight bucks that will last most people for five or six years worth of maintenance.

    I make wooden cutting boards like this for sale online and I’ve never had one fail when taken care of like this.

  18. RatioOfOne on August 24, 2020 at 2:56 am

    i have never seen this many cuts and B-roll done for a a video about saucepans and knives, seriously why? Everything is a blur

  19. Brandon Deng on August 24, 2020 at 2:58 am

    Gordon: stew
    Captions: Jews

  20. Litteral Milk on August 24, 2020 at 2:58 am

    Me when i see 1:33 : "you can use a blender-"

    Edit: im joking-

  21. memeguy66 on August 24, 2020 at 2:59 am

    i like how he didnt go extra

  22. 10,000 Subscribers With 0 Videos Challenge on August 24, 2020 at 3:00 am

    Gordon: ‘Pestle & Mortar"

    Everyone else: "Ahem, it’s: Mortar & Pestle"

  23. Andrea Camacho on August 24, 2020 at 3:01 am

    Forgot a mixing bowl 😢. But great video! Thank you 😊 🙏🏽

  24. Shivani Pandey on August 24, 2020 at 3:03 am

    He’s bouncing a lot more than he usually does.

  25. Daniel Braaten on August 24, 2020 at 3:04 am

    Why do I feel like about about to rob a bank

  26. Troy Gregory on August 24, 2020 at 3:07 am

    Binging with banish sent me here

  27. tr763 on August 24, 2020 at 3:07 am

    so based on this i can use a plywood cutting board….got it

  28. 1 1 on August 24, 2020 at 3:08 am

    I love pounding and grinding in the kitchen

  29. Ako J on August 24, 2020 at 3:09 am

    Hi! Passing by after watching the lamb racks lesson… I’m actually looking for iron cast pan u have used in MasterClass & accidentally pop in here! I Just watched yesterday! what if I want the lamb to be well done? The lamb racks?? I bought have many fats and do I need to amend the cooking? I wish there’s a Q&A for masterclsss for us to interact with the Chef! Thanks :). Ah. Seem that Chef don’t reply to YouTube video 😂

  30. Zoltán Jóljárt on August 24, 2020 at 3:11 am

    That chef knife is sooooooo chipped.

  31. Inna Shapiro on August 24, 2020 at 3:11 am

    Please start a cookware line and put the links below. 🙂

  32. Oswald Riera on August 24, 2020 at 3:13 am

    All these comments… so versatile.

  33. ohptimus plum on August 24, 2020 at 3:15 am

    The handle needs to be metal and hot

  34. Blake Pearson on August 24, 2020 at 3:16 am

    Gotta have that confidence when you’re pounding.

  35. Clifton Painter on August 24, 2020 at 3:17 am

    Oh yeah nonstick pan first? Dullard.

  36. A plus health life on August 24, 2020 at 3:17 am

    This is exactly what I talk about in this video:

  37. Black Dark on August 24, 2020 at 3:17 am

    Let the kitchen do the work😂

  38. Joshua Prescott on August 24, 2020 at 3:18 am



  39. Garrett on August 24, 2020 at 3:20 am

    versatile, pounding. Beautiful.

  40. Jamie Glover on August 24, 2020 at 3:21 am

    Don’t buy non-stick

  41. crackshack2 on August 24, 2020 at 3:21 am

    #1 should be a good brain

  42. Papi Swan7 on August 24, 2020 at 3:23 am

    Let’s not forget the mixing bowls. Array of sizes. Essential, versatile, shiny, beautiful

  43. Dezeray B on August 24, 2020 at 3:29 am

    I cannot express how much I 1) appreciate that G. Ramsay has a youtube channel with a ton of free cooking videos 2) that he covers easy recipes and basic kitchen staples. He has a very clear understanding that most people do not have the $ and time to invest in meals that he does.

  44. crazy gamer on August 24, 2020 at 3:30 am

    V E R S A T I LE

  45. aldin 3103 on August 24, 2020 at 3:30 am

    There is only 1 essential in my kitchen.

  46. ross sayers on August 24, 2020 at 3:31 am

    Haha some brilliant funny comments here .. Gordon’s gonna have a blast reading all this stuff 😂😂😂 .. don’t give up your day jobs people 😂😂
    Some of may still starve to death dreaming of achieving half of what Gordon can do 😂😂

  47. tryplot on August 24, 2020 at 3:32 am

    saw spin

  48. Vampyr Blade Magic on August 24, 2020 at 3:32 am

    omg dammit

  49. Yuna Lee on August 24, 2020 at 3:32 am

    It just needs to be VERSATILE

  50. Ailurophile on August 24, 2020 at 3:33 am

    V e r s a t i l e

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