Wirecutter - Kitchen workhorses under $100

When you’re buying something new, it can feel like you have to make a trade-off between cost and longevity. Sure, items that will last a lifetime are often investment pieces. But certain smaller investments can go a long way, too.

Kitchen workhorses under $100 (that you won’t have to replace)→

Plastic cutting boards need to be replaced about every two years, or as soon as they develop scratches or cuts deep enough for bacteria to grow. A thick wooden cutting board, on the other hand, can last decades with proper maintenance since cuts in the wood tend to self-heal, and you can sand down the surface once it gets really rough.

We recommend Teakhaus’s Edge Grain Professional Carving Boards, in either small or medium. Both look nice enough to double as charcuterie boards or serving platters. Plus, the teak wood is gentler on a blade than plastic, so it’ll help extend the life of your knives, too.

More boards that made the cut here→

The Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet is under $20 and almost impossible to destroy. It’s amazingly versatile—great for roasting meat and vegetables, baking cookies, or even making a grandma-style pan pizza. It also comes in a couple of smaller sizes (quarter sheet and eighth sheet) that are handy for smaller tasks and fit most toaster ovens.

And the longer you use your pan, the better it gets, as it develops layers of seasoning just like on cast iron. It may not look pretty, but a well-seasoned baking pan releases food more easily and absorbs heat better thanks to its dark color, producing more browning.

More on our favorite baking sheets→

Pre-seasoned cast-iron skillets, like the $40 Lodge skillet we recommend, are a great, inexpensive alternative that can last for generations. The nonstick seasoning, made from baked-on, polymerized oil, will only get better with time, allowing you to fry eggs or flip pancakes with ease.

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Our beginner-friendly guide to cast-iron skillets→

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Another option is carbon steel, which can tolerate high heat and develop a slick surface as it’s seasoned with use. Kitchen editor Gabriella Gershenson has used the Made In Blue Carbon Steel Frying Pan since 2019, and actually prefers it to her cast iron. The 12-inch version is currently on sale.