Whether you’re cooking schnitzel for the first time or baking Vanillekipferl for the holidays, having the right tools and staples makes all the difference. This page shares my go-to equipment and pantry essentials — all tried and tested in my own UK-based kitchen — to help you cook Austrian recipes with confidence.
🧰 Essential Kitchen Tools
These are the everyday items I use most often when preparing Austrian dishes:
🥩 Meat Mallet (Schnitzel Hammer)
For perfect, evenly thin schnitzel. A flat-side mallet or even a heavy pan will do in a pinch.
🧂 Spaetzle Maker or Large-Holed Grater
If you’re making homemade Spätzle (Austrian egg noodles), a spaetzle press or wide-holed colander is helpful. You can also use a chopping board and knife to “cut” them in.
🍲 Enamel or Cast-Iron Casserole Dish (Reine)
Ideal for Bratl (roast pork), Krautfleckerl, or layered dumpling dishes.
🥄 Fine Mesh Sieve
Great for straining soups, dusting icing sugar, or making smooth fruit purées.
🧁 Digital Kitchen Scales
Precise measurements are key for baking traditional cakes and biscuits.
🔪 Mandoline or Sharp Knife
Essential for slicing potatoes thinly for gratins or salads like Erdäpfelsalat.
🍪 Cookie Cutters
You’ll want a few classic shapes for Weihnachtskekse (Christmas cookies) — stars, hearts, crescents, etc.
🧂 Pantry Staples for Austrian Recipes
Stock these in your cupboard and fridge to make Austrian cooking much easier:
Flours & Starches
Plain Flour (Weizenmehl / W480) – works for most baking.
Strong White Bread Flour – great for rolls (Semmeln) and yeasted doughs.
Potato Starch – used in light cakes (can be found online or in “Free From” aisles).
Semolina – for dumplings or porridge-style breakfasts (Grießbrei).
Dairy
Quark (Topfen) – available in most UK supermarkets, used for baking and fillings.
Sour Cream (Sauerrahm) or Crème Fraîche – for sauces and salads.
Butter – go for full-fat, unsalted for baking.
Herbs & Spices
Caraway Seeds – for cabbage, breads, and pork.
Sweet Paprika – used in Gulasch, stews, and spreads.
Nutmeg – adds warmth to spinach, dumplings, and creamy sides.
Vanilla Sugar – buy online or mix caster sugar with real vanilla.
Baking Basics
Ground Almonds / Hazelnuts – for cakes and cookies.
Icing Sugar – for dusting, glazing, and fillings.
Jam (Apricot especially) – essential for Sachertorte and Linzer Augen.
Dried Yeast – for strudels, doughnuts (Krapfen), and bread rolls.
🧺 Optional (But Lovely to Have)
Spaetzle Board or Press – if you make Spätzle regularly.
Cake Ring or Springform Pan – perfect for layered tortes.
Pastry Brush – for glazing Kipferl and strudel.
Hand Mixer or Stand Mixer – for whipping cream and doughs.
Enamel Baking Trays – classic Austrian presentation and even baking.
🧁 Tip
You don’t need everything to get started. I always say: use what you have, adapt what you can, and only invest in new tools if you know you’ll use them often.