In a motorhome galley, space is gold, so every utensil has to earn its place. The typical mistake is taking everything "just in case" and ending up with impossible drawers. Here's the list of what you genuinely need to cook well, and the criteria for not carrying what's surplus.
The essentials
- A good knife (one good one is worth three bad ones) and a board.
- A good-quality saucepan and frying pan, stackable if possible.
- A pressure cooker (see why you'll want one).
- Spatula, wooden spoon, ladle and a pair of tongs.
- Colander, tin opener, peeler, small grater.
- Airtight containers (for batch cooking and keeping food).
- Unbreakable crockery and cutlery, and only as much as you need.
The criterion: multi-purpose and no duplicates
The golden rule in a camper is multi-purpose and no duplicates. Before you put something in, ask yourself: am I really going to use it? Does it do anything that something else I already carry doesn't? A big bowl works as a salad bowl, a serving dish and a washing-up basin; a pair of kitchen scissors replaces several utensils. Fewer things, better chosen.
What's usually surplus
- Single-use appliances that take up space and use power (weigh up whether you'll genuinely use them).
- Extra crockery "in case guests come" every single day.
- Gadgets that look useful and end up at the back of the drawer.
- Duplicates of what you already have.
Store it properly
Storing matters as much as choosing: non-slip liners so nothing rattles around on the road, organisers to make use of the height, and everything in its place so you can find it quickly. Heavy items low down and well secured (see the cooking guide).
In short
In a camper, utensils have to earn their place: take the essentials, favour multi-purpose items with no duplicates and leave the single-use gadgets at home. The step you can take today: go through your kitchen drawer and take out whatever you haven't used on recent trips; you'll gain space and order, and you'll still cook just as well. Combine it with keeping order in the camper.