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Every cook needs the right equipment in the kitchen to create
delicious meals. While you may not need everything on
this list to get started, it serves as a helpful
reference as you begin equipping your kitchen.
Pots and pans
These kitchen essentials can range anywhere from the
inexpensive to the very costly. There are also many
different types. It's a good idea to talk to some
friends to see what their favorites are, and to browse
the department store to see what appeals to you.
Sometimes you get a nice deal by buying a set, but it
can also make good sense to buy one pot to see how well
you like it before committing to an expensive set.
At the minimum you'll need:
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Large skillets
(10 inch and 12 inch)—preferably heavy aluminum
skillets with nonstick coating (copper and cast iron
are great, but also expensive and sometimes not as
"forgiving" to a new cook).
-
Large pot with lid—an
8-quart pot is big enough to cook pasta, but if you're
going to make stock, buy a 16-quart pot.
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Saucepans with lids—a
1- to 3-cup size, a 1- to 1-1/2-quart size, and a
4-quart size.
Roasting pans—an 8 x 12-inch or 9 x 13-inch metal
roasting pan; and an 8- or 9-inch square metal baking
pan.
-
Bowls—small,
medium, and large. Stainless steel are inexpensive and
useful.
A steamer insert—a collapsible aluminum basket-like
utensil, used for steaming vegetables and other foods.
Bake
ware
Baking/cookie sheets—look for the kind without edges for
cookies, but also keep in mind that many cooks use these
items to bake other dishes.
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A 9 x
13-inch nonstick baking pan—essential for a one-layer
sheet cake and brownies. This size pan is also great
for macaroni and cheese, and dishes like scalloped
potatoes; however, some people prefer to reserve the
nonstick pan for desserts and purchase a glass pan for
stickier dishes to preserve the finish. Also note that
nonstick bake ware will last longer if it is washed by
hand in warm soapy water.
-
Pastry pans—this includes pie plates (9-inch,
oven-proof glass), bread pans (two 9 x 5-inch,
nonstick aluminum loaf pans), cake pans (two or three
9-inch pans), and muffin tins (several inexpensive
aluminum types).
Utensils
Keep in mind that for all of these items you'll need to
consider the type of cookware and bakeware you've
purchased. If you've chosen the kind with nonstick
finish, be sure to choose plastic—not metal—utensils.
These will help protect the finish of your cookware and
bakeware.
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Long-handled heavy-duty spoon
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Long-handled heavy-duty soup ladle
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Spatula
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Rubber spatula
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Whisk
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Measuring cups (start with a 2-cup glass or plastic
cup for liquids, and a set of 1/4- to
-
1-cup
dry measurers)
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Measuring spoons (buy at least two sets)
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Wooden spoons
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Brushes (for spreading oil, melted butter, marinades,
etc.)
Cutting boards
Some cooks swear by wood, and some swear by plastic
cutting boards. One of the nice advantages to plastic
cutting boards is that different colors can represent
boards for meat, chicken, garlic and onions, and
vegetables. That way there's less worry about
contamination and transferred food odors.
Knives
A good set of knives is essential for chopping, dicing, and
preparing your ingredients. High-carbon steel knives are
recommended by chefs and experienced cooks alike. A
versatile knife that is essential is the 8-inch chef's
knife—an all-purpose blade used for chopping and
slicing. Don't bother with a carving or slicing knife
right away—you won't use it very often, and your chef's
knife can handle most of those duties for a while.
You'll need two or three paring knives (3 or 4 inches
long) for peeling, trimming, and other precise cutting.
A serrated bread knife is a must, too. And buy a blade
sharpener to keep your knives working at peak
efficiency.
Miscellaneous
Some may seem obvious, but still worth consideration in
equipping your kitchen.
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Can
opener (that would be one of those obvious ones!)
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Colander (any type with holes in it to drain liquid or
through which to force through pureed food)
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Pepper grinder
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Instant-read thermometer
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Timer
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Metal
racks (for cooling baked goods, and roasting)
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Handheld or box grater (for grating cheese, lemon
peel, etc.)
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Meat
thermometer
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Melon
baller (for coring pears and apples)
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Funnel
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Ricer
(for making mashed potatoes)
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Rolling pin (for making pie crust)
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Vegetable peeler
Optional
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Food
processor—it can grate large amounts of anything in
short order, and it can make pie and bread dough in
minutes
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Electric mixer—especially if you plan to bake
Blender—a traditional upright or handheld miniature
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