With a few buy-it-for-life exceptions, kitchen tools need replacing, some more than others. And no one knows that better than professionals. I was on set during the \u201cRestaurant Wars\u201d episode of Top Chef: Season 23 \u2013 Carolinas<\/em>, where I sat down with some of those pros: judges Kristen Kish, Tom Colicchio, and Gail Simmons, to discuss how they cook at home and kitchen products.<\/p>\n During our interviews, I asked the judges a simple question: What do you keep replacing, even with decades of professional experience? Here are the tools they mentioned, along with my recommendations based on my own years of testing kitchen products.<\/p>\n Vegetable Peelers<\/p>\n Vegetable peelers are an item many chefs replace because they don\u2019t last long, even with the best care. Some models feature replaceable blades, like the Milk Street Kitchen Precision peeler, which retails for $30, but by peeler standards that\u2019s high. Kish loves Y-peelers but is constantly restocking them. \u201cThey’re so sharp and cheap,\u201d said Kish. \u201cBut the problem is that I get lazy, throw them in the dishwasher, and they rust.\u201d Colicchio also said he often replaces Y-peelers because they get dull and stop working.<\/p>\n Kuhn Rikon<\/p>\n Original Swiss Peeler 3-Pack<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n As for which peeler to stock up on, ask any chef, and they\u2019ll tell you the Kuhn Rikon Original Swiss Peeler is the best on the market. I\u2019ve tested so many vegetable peelers, and the set I love is also a favorite among chefs. You get three very sharp Swiss-made y-peelers in various colors. They\u2019re incredibly sharp and comfortable to hold when peeling awkward vegetables. To prevent rust, handwash them, (though even though I know better I still throw mine in the dishwasher. Laziness sometimes reigns.)<\/p>\n Nonstick Frying Pans<\/p>\n \u201cI replace coated pans anytime they get a scratch,\u201d said Simmons. \u201cI am hyper-crazy about it. Now, I try to use more ceramic pans.\u201d There are so many nonstick pans on the market, and none of them will last more than a few years, so that is a common problem, whether you are a Top Chef judge or not. And scratched nonstick pans are a real concern for most home cooks.<\/p>\n \u201cI’ve been using Hexclad pans lately, and I’m kind of into them,\u201d said Simmons. \u201cThey’re pretty and so much heavier than other nonstick pans.\u201d Hexclad hasn\u2019t tested well for us, but we do love this hybrid ceramic nonstick pan from Zwilling. It has a stainless steel exterior that not only makes it attractive but also conducts heat well. The nonstick coating is so durable so you can use metal utensils. It can go in the dishwasher and withstand oven temperatures up to 500\u00b0F.<\/p>\n<\/div>\n![\"Kuhn](\"https:\/\/assets.bonappetit.com\/photos\/69ea87d3a116ec570c94d839\/3:4\/w_748%2Cc_limit\/Kuhn%2520Rikon%2520Original%2520Swiss%2520Peeler%25203-Pack.png\"\/)
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