13 Kitchen Items We Think You Should Replace

Some kitchen items you can buy once and never have to replace. (Lookin’ at you, cast iron skillets and wooden cutting boards.) And then there are others with finite life spans—ones that eventually stop working as well or even become unsafe to use.

Below, our 13 of these: Kitchen items our editors think you should (probably) replace if not now, soon.

Sub-par baking sheets often warp in the oven (you’ll hear a popping sound when they do), causing oil to run and pool away from whatever’s cooking. That’s why all of my sheet pans are now from Nordic Ware. They’re thick and unbelievably durable. I can honestly say I’ve never had one warp. — Riddley Gemperlein-Schirm, associate editorial director

I’ve had some of our non-winning ceramic skillets for a while, and I really need to toss ’em. They chipped almost immediately after I got them and started using them (this is why you should listen to our recommendations!). My husband and I have probably built up a non-insignificant level of ceramic flakes in our bodies, so it’s time for me to just ditch ’em and commit to our winners already. — Grace Kelly, senior editor

Friendly reminder to everyone (including my parents, love you Mom and Dad) to replace your nonstick skillets the second they show signs of wear or damage. Your scrambled eggs and future health will thank you for it. — Rochelle Bilow, editor

My neighbors often share freshly baked sourdough across our fence, and I’m embarrassed to say how many times I’ve left a loaf sitting on the counter because I dread cutting into it with my old bread knife. Here’s my sign (and yours) to replace that disappointing serrated knife with one that glides through crusty bread like buttah. — Ashlee Redger, writer

When’s the last time you replaced your sponge? If you had to think about it, it’s probably time for a new one. These are our winning sponges because they can blast through cooked-on bits without scratching your favorite cookware. Plus, they come in a six-pack, so you’ll have back-ups ready to go when it’s time for your next sponge refresh. — Ashlee

I try to use wooden cutting boards as much as possible, but sometimes plastic is handy, especially for making proper washing up easy after cutting things like raw meat. But plastic gets worn and gnarly after a while, and its scratches can hide pathogens. When your plastic boards are looking worse for wear, it’s time for a swap. (I, by the way, need to take my own advice and replace mine at home…) — Daniel Gritzer, editorial director 

I don’t know what it is about my house, but we destroy kitchen towels. It’s probably because we use them so dang much. Thankfully, our favorites are just $2 per towel and mop up any spill or mess, be it cooking-, baby-, or pet-related. — Riddley

Not to alarm you, but your whisk may be woefully underperforming. Whisks that have loose or bent-out-of-shape wires don’t incorporate air into ingredients very well. Take an honest look at your (perhaps years-old) whisk and ask yourself if it could use an upgrade. — Rochelle

I’ll admit that in the past I’ve used the same vegetable peeler far longer than I should have. It’s an unassuming tool that lives in the drawer for years without a second thought—until one day it’s dull enough that you’re pressing harder than you should. That’s when slips happen, and peeler nicks are no joke (ask me how I know). Replacing a tired peeler is a small, inexpensive upgrade that makes everyday prep faster, smoother, and a whole lot safer. — Leah Colins, senior culinary editor

Yes, I still have one of those black plastic spatulas, and it is pretty dinged up, so I know it’s well past time to replace it. I plan to get this silicone slotted food turner, which topped our recommendations. — Megan O. Steintrager, associate editorial director

If you haven’t reorganized your spice cabinet in a while, it’s probably worth taking a look. Spices lose their potency faster than you think, and dusty, expired jars don’t do much for your cooking. Swapping them out for fresh ones can instantly level up even the simplest meals. Diaspora Co. is a great place to start. Its spices are thoughtfully sourced and incredibly fresh. — Jessie YuChen, visual editor

Sluggish pepper grinders are a pet peeve of mine; I want a mill that grinds with a sense of urgency, darn it. I fell for this one the moment I saw a cascade of pepper come out, all from the push of a button (no need to twist and twist). Owning an electric pepper grinder did feel a tad silly at first, but I haven’t looked back—and I don’t think you will, either. — Ashlee

Microplanes work hard, and eventually the fine blades dull. If zesting takes more pressure than it used to or you’re getting clumps instead of light, fluffy shavings, it’s probably time to swap it out. (I say this as someone who has definitely pushed a Microplane past its prime.) — Laila Ibrahim, associate culinary editor

Other Editor Recommendations Worth Taking Seriously

Why We’re the Experts

• Riddley Gemperlein-Schirm is the associate editorial director for Serious Eats.
• She’s worked for the site since 2021 and has been testing kitchen gear for more than seven years.
• She always stores her rasp-style grater with its cover on and prides herself on how she takes care of her kitchen products.