Kitchen gear that's actually worth it, all under $30.

Made for dough, but just as useful for scooping chopped vegetables off a cutting board and cleaning the counter.

Multi-blade herb scissors look handy, but most people find a sharp knife is just as fast for herbs, and the blades are fiddly to clean.

A Y-shaped peeler moves faster than a straight swivel peeler on potatoes, carrots and squash, and a sharp one takes off less of the food along with the skin.

The easiest way to stop over- or undercooking meat is to measure it. A basic digital thermometer reads in a few seconds.

Weighing flour instead of scooping it is the single biggest fix for inconsistent baking. Cheap digital scales are accurate enough for home cooking.

These cellulose cloths soak up a lot of liquid, dry quickly and can replace many paper towels for wiping counters.

One rasp grater does citrus zest, hard cheese, garlic, ginger and nutmeg. It's the tool people reach for more than they expect to.

Silicone spatulas scrape bowls clean and are safe on nonstick pans. A set covers mixing, folding and stovetop cooking.

Mercer knives are used in a lot of culinary schools because they cut well for very little money. An 8-inch chef's knife handles most of what you'll ever cut.

A heavy aluminum half sheet pan does cookies, roasted vegetables and full sheet-pan dinners. It's the most-used pan in many kitchens.

A small French press makes full-bodied coffee with no filters or pods. It's simple, cheap and easy to replace parts for.

A pre-seasoned Lodge skillet sears, roasts and bakes, goes from stovetop to oven, and with basic care lasts for decades.

Glass containers go from fridge to microwave and don't hold on to smells. Brilliance lids are known for sealing tightly.