Kitchen Essentials

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The expensive machines get the attention. These do more work per pound than any of them.

A steamer basket

Steaming keeps potassium that boiling leaches into water you pour down the drain. That is the whole argument and it is a good one, given that potassium is the point of most of the produce on the list. A folding stainless basket costs very little and fits almost any pot.

Ramekins

Six-ounce porcelain, for steamed eggs and spinach. The egg holds its shape, portioning is automatic, and you can run four or five at once to handle breakfast for several days.

The ramekins I use · The breakfast

A citrus press

Small cost, used daily, and it decides whether you are still squeezing lemons into water on day four or whether you quietly gave up on day three. Almost nothing else on this site has a better ratio of cost to compliance.

A food mill

For Hippocrates soup. It presses soft flesh through and holds fibre and peel back, which is why the soup comes out creamy without cream. A hand tool with nothing to burn out.

The food mill I use · The soup

Glass storage containers

You are batch cooking. Plastic holds odours and stains, particularly with turmeric and tomato. Glass does not.

A kitchen scale

For weighing five grams of creatine and portioning protein. Cheap, and it ends the guessing. The scoops included in supplement tubs are frequently inaccurate.

A large non-aluminium stockpot

For long simmering. Gerson specified non-aluminium and it is a reasonable default for anything spending two hours on the heat.

What you do not need

An air fryer, a spiraliser, a temperature-controlled kettle, a sous-vide circulator, or a dehydrator. None of them appear anywhere in the protocol. If you own and enjoy them, use them. Do not buy them for this.