You need to something to cut on and something to stir soup with. I more than understand not junking up your kitchen with useless tools and gadgets but this list doesn't even make sense. Is she assuming you have measuring cups, spoons, etc? Also, to reccomend a cast iron skillet as a starter set of pots and pans is silly. The maintenance alone would talk any beginner cook out of never using it.
9
Why don't we have ovens like they do in Britain?
The door drops down and slides under the oven.
So smart and useful...free of accidents.
7
Any scissors will do - they don't have to be kitchen shears. They just need to be sharp!
2
No colander? Really? From draining pasta to washing fruits and vegetables I use a colander at least twice a week and often more. But you include kitchen shears? In 60 years of cooking I have never found kitchen shears to be anything but a waste of money and space. And no sharpening system for the knives? Shortly after starting to cook I learned to buy good knives, take proper care of them and learn to sharpen them. It is not difficult. Carving is not hard with good sharp knives and a little experience discovering the skeletal structure of the various animals you intend to process. This list is minimal, but reasonable. But add a colander, get good knives (Wusthof, Henckles, Shun, etc) and learn to sharpen them.
4
Slotted spoon,fine mesh strainer,1qt sauce pan,and a knife sharpener
6
Whoever claims my stuff when I die is gonna love my wares. Good knives, All Clad and all the gadgets. Keep cooking America, don't get lazy.
5
I agree with the other posters. I would add a well balanced rolling pin to roll out pastry. I "inherited" one from my Italian neighbour. Her rolling pin is a simple wooden dowel, about 2" in diameter, and about 20" long.
2
You also need: a cutting board, a colander, a one-quart saucepan (saucier-type best) and a slotted spoon.
11
Quite often, buying this or that product in the store, people coming home, can not open the container. This is especially true of women, who have less physical strength than men. That is why you need to have in your check list Jar Opener! bit.ly/Jar-Opener
4
Growing up in the 60's our family's kitchen had Sabatier carbon steel knives, lots of Le Crueset pots and very simple gadgetry. Definitely more of a European style kitchen than American. We ate very little processed foods. Most everything was from scratch and cookbooks were rarely used. From those early years I learned to be a pretty resourceful cook. The most important thing I learned is to have the proper tools and for them to be of good quality. Good knives are paramount. I have 3 blocks full of mostly Sabatier knives - both stainless and carbon. To me a knife is a very personal thing. I don't mean it in a snooty way. Its just that depending on the size of one's hand, and style of food preparation, a knife that might be ideal for me might not work for someone else. 99% of the time I'm using a 10" chefs knife. I also have a great set of heavy copper pots. They were on clearance at Home Goods. I paid all of $7 each for a large variety. I ran them through the dishwasher and they obtained a gorgeous "bronze" patina. Never needs any fussy polishing and they cook like nothing else out there. I also have a bunch of cheapo HDPE cutting boards from Ikea. I run them through the dishwasher on the sani cycle and toss them in the recycling bin when they begin to look dodgy.
5
And a small simple hand held knife sharpener...otherwise those quality knives are worthless.
3
A few essential things somehow left off the list: A hot dog and hot dog bun toaster, a hot air popcorn popper, an asparagus peeler, and a taco shell holder.
5
You left out a wooden chopping block/cutting board, which is the one item in my kitchen --well...other than the tea kettle -- that I use every day. Buy a good (endgrain) one and keep it clean and oiled. It will last forever.
People will quibble about whether his or that thing is needed, but I agree with the main point here: you don't need to spend a lot to have a well-supplied kitchen. I admit to having a weakness for high-end knives, but I do drop into Ross stores occasionally to check the kitchen-goods aisles. Although you may need to sift through some rubbish, you can usually find very good pots, pans, bakeware, cutting boards, and an endless array of kitchen tools. All for a pittance. And restaurant supply stores are treasure troves, of course. But they are not as ubiquitous as Ross. I disagree that plastic bowls are a fine choice. Glass or steel bowls are inexpensive, far more sanitary, will last longer than plastic ones, and are useful for everything. Do whipped egg whites ever achieve the proper loft in a plastic bowl?
People will quibble about whether his or that thing is needed, but I agree with the main point here: you don't need to spend a lot to have a well-supplied kitchen. I admit to having a weakness for high-end knives, but I do drop into Ross stores occasionally to check the kitchen-goods aisles. Although you may need to sift through some rubbish, you can usually find very good pots, pans, bakeware, cutting boards, and an endless array of kitchen tools. All for a pittance. And restaurant supply stores are treasure troves, of course. But they are not as ubiquitous as Ross. I disagree that plastic bowls are a fine choice. Glass or steel bowls are inexpensive, far more sanitary, will last longer than plastic ones, and are useful for everything. Do whipped egg whites ever achieve the proper loft in a plastic bowl?
5
AND a cutting board.
8
I agree with this list overall. It covers pretty much everything without being excessive. However one item that was glaringly missing imho is a vegetable peeler. I love my OXO peeler.
8
I had an OXO peeler and liked it...until the handle cover slipped off and I could see all the gunk that had accumulated under there. i replaced it with Krups, but I can see where there might be gunk traps even in that. The common old metal ones didn't have that problem.
1
Great list! I'd add a strainer or colander, though.
8
A tomato knife, with its serrated edge, is the handiest kitchen tool that I own. It routinely does a quicker and more precise job than a paring knife, and is much easier to wield than a bread knife. This, from the perspective of a cook with small hands.
7
And a George Foreman grill.
3
You better buy a 1) a sharpening steel and 2) a good quality cutting board or those expensive knives will be worthless within a week.
14
and a cleaver and a filleting knife!
For the finest Japanese chef knives see www.chuboknives.com
please do not encourage bigbox shopping for investment pieces, that one can use forever, and pay a little extra for to keep every other type of merchant from going under.
6
What? So if I find a high quality item at a "Big Box" store, I am supposed to pass it by and purchase the same thing at a local, independent store that charges full, manufacturer's recommended, retail price? That makes no sense. Do you never buy anything at discount, or on sale? Ever?
I have purchased "investment" quality kitchen tools from discount retailers. I have also purchased them online, from restaurant suppliers, and even occasionally from those precious bricks-and-mortar stores that you want to protect. The thing is, I don't get any joy, ego boost, or scintilla of satisfaction buying items in a store scented with cinnamon, staffed by employees wearing matching aprons, and staged with a $15k-plus French stove topped with handmade copper pots. I don't need or want a pretty shopping bag.
I have purchased "investment" quality kitchen tools from discount retailers. I have also purchased them online, from restaurant suppliers, and even occasionally from those precious bricks-and-mortar stores that you want to protect. The thing is, I don't get any joy, ego boost, or scintilla of satisfaction buying items in a store scented with cinnamon, staffed by employees wearing matching aprons, and staged with a $15k-plus French stove topped with handmade copper pots. I don't need or want a pretty shopping bag.
8
good knives won't get you far without a cutting board
11
A willing attitude (free) and confidence. To get confidence, read these two books: Kitchen Counter Cooking School by Kathleen Finn; and Everlasting Meal by Tamar Adler.
You forgot to mention a cutting board! Two or three is even better. The newer bamboo boards are great.
2
Don't forget a large wooden cutting board. A sharp 8 inch chef will work fine for bread. You can also eliminate the whisk and tongs and add chopsticks.
I am a pack rat when it comes to cooking utensils. Starting with knives - Wusthoff 2 red men - these are made in Solingen Germany - 1 man is China. When learning to be a butcher - U learn to sharpen knives using a 2 sided sharpening stone. After that then give the knife a few licks on a "steel" to produce a slight hacksaw blade finish.
For baking I once encountered a high end kitchen utensils store going out of business and got a complete set of Le Creuset pots/pans including a large Dutch Oven and pate tureens. Also they had a few solid copper Coumier pans lined with silver - these were new but now at least 75 YO - seldom use them - silver tarnishes. Also have a whole bunch of SS stock pots to 30 quarts - great for huge cassoulets.
Store all the heavy stuff on a 3' x 8' ss rolling wire rack - not all cabinets will stay on walls with 300# in them.
Love apple pies - manually peeling apples is a real pita - U can get a crank powered apple peeler that is a snap to use - just used it.
Here is one - got a 150 YO duck press - pressing the liquid out of a partially cooked duck was a big deal in Paris - the famous restaurants display them in their window with a silver lined Coumier pot to reduce the liquid.
Most folks eat to live - I live to eat.
For baking I once encountered a high end kitchen utensils store going out of business and got a complete set of Le Creuset pots/pans including a large Dutch Oven and pate tureens. Also they had a few solid copper Coumier pans lined with silver - these were new but now at least 75 YO - seldom use them - silver tarnishes. Also have a whole bunch of SS stock pots to 30 quarts - great for huge cassoulets.
Store all the heavy stuff on a 3' x 8' ss rolling wire rack - not all cabinets will stay on walls with 300# in them.
Love apple pies - manually peeling apples is a real pita - U can get a crank powered apple peeler that is a snap to use - just used it.
Here is one - got a 150 YO duck press - pressing the liquid out of a partially cooked duck was a big deal in Paris - the famous restaurants display them in their window with a silver lined Coumier pot to reduce the liquid.
Most folks eat to live - I live to eat.
2
That silver lining is probably tin. They're traditional but delicate. The days are gone when there were many firms who could re-tin a copper pot. With modern stoves and tri-ply utensils I recommend copper for decoration.
3
What an interesting day to do a piece on knives. Is this in anticipation of "the night of the long knives"?
3
Life goes on - we still cook, eat, love and laugh, no matter who is President (elect).
1
No cutting board? Really?!
1
potato peeler
cutting board
oven mitt
cutting board
oven mitt
9
A cutting board or two is essential.
2
The only reason I read this article was to try to forget the election results!
10
Now that we have gone from the frying pan into the fire...
4
Tongs!
3
My favourite knife is a "Peasant's Chef's knife" with a high carbon steel - NOT stainless though - from Lee Valley. It can rust, but it is easily sharpened to a much keener edge than stainless. It is the knife I use for 80% of my cooking.
1
I like the hefty handle on that knife. I had a carbon steel Chinese cleaver (purchased in a restaurant supply shop in San Francisco's Chinatown in the 1970s) that I enjoyed for decades before it became too heavy for my aging hand. People get so caught up in the quality of blades that they sometimes ignore the importance of the feel of the handle and overall balance of the knife. You need a secure, comfortable grip on any cooking knife, for safety and efficiency.
The one thing at would caution people about with carbon knives is that you do need to learn how to sharpen a blade, or take your knife to be professionally sharpened regularly.
(As an aside, when I researched quality paring knives, I found that professional chefs overwhelmingly recommended the inexpensive Victorinox paring knife. It has a good handle, takes an edge well, and can go into the dishwasher. And it is so cheap you can keep two or three on hand.)
The one thing at would caution people about with carbon knives is that you do need to learn how to sharpen a blade, or take your knife to be professionally sharpened regularly.
(As an aside, when I researched quality paring knives, I found that professional chefs overwhelmingly recommended the inexpensive Victorinox paring knife. It has a good handle, takes an edge well, and can go into the dishwasher. And it is so cheap you can keep two or three on hand.)
4
Those knives will be useless (and dangerous) in a month without a knife sharpener.
3
How about a sharpening stone and the techniques learned in the Boy Scouts???
Mechanical sharpeners can be over-used. A nice NORTON medium stone is all you will ever need and lasts a lifetime if not dropped. :-)
Mechanical sharpeners can be over-used. A nice NORTON medium stone is all you will ever need and lasts a lifetime if not dropped. :-)
I recommend a couple more things. Unless you go cheap on the knives, which is OK, you need a sharpening stone and a metal bar to finish the edge. If you've never sharpened knives, go relatively cheap until you learn to put a new edge on one.
About food processors: many countertop mixers take a variety if tools that do everything from food processing to grinding meat. The variety of attachments is nearly endless. Get what appeals to you. At the same time, you'll have a stand mixer that can handle a cake mix, a cake from scratch, mix bread dough, and make fluffy meranges and gorgeous whipped cream. If you want, it'll beat eggs for omelets and scramble them for cooking. Don't make this investment unless you plan of lots of cooking.
About food processors: many countertop mixers take a variety if tools that do everything from food processing to grinding meat. The variety of attachments is nearly endless. Get what appeals to you. At the same time, you'll have a stand mixer that can handle a cake mix, a cake from scratch, mix bread dough, and make fluffy meranges and gorgeous whipped cream. If you want, it'll beat eggs for omelets and scramble them for cooking. Don't make this investment unless you plan of lots of cooking.
2
I do a lot of baking and an inexpensive electric hand mixer is basic plus a digital timer. My microwave with a small Pyrex bowl for melting butter and margarine is useful. It only takes a minute with them for a one egg omelet for a quick breakfast. I have a basic cake recipe that I vary with all sorts of additions (fruit, nuts, raisins, cocoa, blended orange peel) for variety and that takes 1bout 10 minutes plus 45 minutes in a medium oven . Muffin pans to use with paper cups to minimize cleaning works well.Also, any cake recipe can be used to make waffles.
3
Hahahaha - all you need is 15 to 20 things, and you're ready to go! And get a 5 quart pot, not a 4 quart. You're gonna be cooking a lot of spaghetti and the box always calls for 3 quarts of water (correctly or not). If you have a 4 quart pot, you're constantly going to be boiling over. Also, if you decide to start making pan sauces in your nonstick skillet, you're gonna want a silicone spatula. But, a stainless sauce pan is best for that...
14
A Pyrex pie plate. You can bake (and eat) so many things in it.
9
and use as a shallow plate for dredging chicken breasts in flour/egg/etc!
4
A whisk and/or an egg beater.
And, although not actual tools, some really good kitchen towels (linen for glasses and heavy-duty for spills) and, if you're a bit messy by nature, an apron.
Also pot holders (nothing takes the fun out of cooking like a bad burn).
And, although not actual tools, some really good kitchen towels (linen for glasses and heavy-duty for spills) and, if you're a bit messy by nature, an apron.
Also pot holders (nothing takes the fun out of cooking like a bad burn).
7
Oh, yes.....Pyrex pie plates are my favorite pan for ....everything. Pile in all the bits of leftovers and stick the whole thing in the oven the next day. Bake a bit of cake, brownies, cornbread, biscuits and rolls. Dump in a bag of frozen vegs and into the oven.
I must suggest a 1-qt Corelle vegetable serving bowl. Scrambling eggs, small baking mixes, salad, dredging. My favorite.
I must suggest a 1-qt Corelle vegetable serving bowl. Scrambling eggs, small baking mixes, salad, dredging. My favorite.
2
2 silicone pot holders -- they can double as trivets.
7
One bowl should be metal-- to double as top of a double boiler.
5
One paring knife is plenty. Keep washing it as you cook.
12" chef knife, not 8". Learn on the right size.
Where's the Dutch oven? Decent less-costly American 7-quart enameled cast iron. For everything from a big pasta to a big chili for your first dinner parties.
Collapsible big colander (or one that nests well with your mixing bowls).
Flat plane cheese grater, medium holes. Easy to clean and store.
12" chef knife, not 8". Learn on the right size.
Where's the Dutch oven? Decent less-costly American 7-quart enameled cast iron. For everything from a big pasta to a big chili for your first dinner parties.
Collapsible big colander (or one that nests well with your mixing bowls).
Flat plane cheese grater, medium holes. Easy to clean and store.
10
12" chef knife is probably over-kill for those just starting to equip a kitchen.
They will always need an 8" so why not get it now??
They will always need an 8" so why not get it now??
3
different strokes ... different folks.
one critical omission: a knife sharpener. no sense buying good knives if you're not going to maintain them. You don't need a power model, hand sharpeners with multiple wheels work fine. I like the the Global with three wheels. it's not a fortune, and it works very well. For really sharp knives, add a honing steel, but that takes a bit of practice and probably is not for someone new to the kitchen.
as an alternative to the cast iron pan, a circulon casserole pan works great and doesn't need any maintenance or oiling. just wipe it out thoroughly when you're done. and for the smaller skillet i like an omelet pan (or two). Omelettes are quick, easy, delicious, but you need the right pan.
If you don't bake, the sheet pans are optional.
And if you don't want to go whole hog on a powerful food processor, there are mini models which hold 3 or 4 cups, and can be an enormous time saver.
If you like smoothies and stuff like that, go for a blender. And for slow casseroles, a crock pot is very handy. Both items are quite inexpensive. If you have the space to store them, you'll be glad you did.
finally, if you ever cook for a crowd (more than 4), get a bigger pot. Six or eight quarts. Even for two, spaghetti cooks better in lots of water (in a small pot the water cools more when you add the pasta). Four quarts is a large sauce pan, but hardly adequate for soups, stocks, stews, beans, etc.
one critical omission: a knife sharpener. no sense buying good knives if you're not going to maintain them. You don't need a power model, hand sharpeners with multiple wheels work fine. I like the the Global with three wheels. it's not a fortune, and it works very well. For really sharp knives, add a honing steel, but that takes a bit of practice and probably is not for someone new to the kitchen.
as an alternative to the cast iron pan, a circulon casserole pan works great and doesn't need any maintenance or oiling. just wipe it out thoroughly when you're done. and for the smaller skillet i like an omelet pan (or two). Omelettes are quick, easy, delicious, but you need the right pan.
If you don't bake, the sheet pans are optional.
And if you don't want to go whole hog on a powerful food processor, there are mini models which hold 3 or 4 cups, and can be an enormous time saver.
If you like smoothies and stuff like that, go for a blender. And for slow casseroles, a crock pot is very handy. Both items are quite inexpensive. If you have the space to store them, you'll be glad you did.
finally, if you ever cook for a crowd (more than 4), get a bigger pot. Six or eight quarts. Even for two, spaghetti cooks better in lots of water (in a small pot the water cools more when you add the pasta). Four quarts is a large sauce pan, but hardly adequate for soups, stocks, stews, beans, etc.
7
Svedish: sensible suggestions. Many blenders still accept small mouth Mason jars in lieu of their designed blending container. If you need to do some blending ahead of time, this can be a real time saver, but make sure you have lids when you buy the jars.
I use the big Mason jars (either size "mouth") to store flour, corn meal, grits, all grains as they can attract weevils. They may not be a problem up north, but they can put you off eating for the rest of the day. My very tall ex put a bag of grass seed on top of the refrigerator (I need a step-stool to see up there) and as I started to cook one day, I had weevils in all grains, including cereals and all spices except salt. Gross. I filled up several trash cans.
I pulled the refrigerator out about every two months to clean the floor under it and check what had been tossed on top, so the grass seed hadn't been there long. You can also vacuum dust off the coils on the back of the fridge. Don't feel you need to pull the frig away from the wall unless you know how to move heavy items. I no longer try at my age, but it's not hard, even for a small lady. Check the drip pan under it--they arrive taped in with masking tape but are designed to slide out for cleaning. They can harbor a lot of grunge. They keep the worst of the grunge off your kitchen floor.
Remember that cooking and baking can be fun once you get the hang of them. They are much cheaper than fast food and obviously better.
I use the big Mason jars (either size "mouth") to store flour, corn meal, grits, all grains as they can attract weevils. They may not be a problem up north, but they can put you off eating for the rest of the day. My very tall ex put a bag of grass seed on top of the refrigerator (I need a step-stool to see up there) and as I started to cook one day, I had weevils in all grains, including cereals and all spices except salt. Gross. I filled up several trash cans.
I pulled the refrigerator out about every two months to clean the floor under it and check what had been tossed on top, so the grass seed hadn't been there long. You can also vacuum dust off the coils on the back of the fridge. Don't feel you need to pull the frig away from the wall unless you know how to move heavy items. I no longer try at my age, but it's not hard, even for a small lady. Check the drip pan under it--they arrive taped in with masking tape but are designed to slide out for cleaning. They can harbor a lot of grunge. They keep the worst of the grunge off your kitchen floor.
Remember that cooking and baking can be fun once you get the hang of them. They are much cheaper than fast food and obviously better.
4
With all due respect to Alice Waters and those who swear by fresh markets-- how about a manual can opener?
And something to grate cheese, whether a rotary grater, a box grater, or a microplane (my favorite addition in recent years).
And a peeler.
And a corkscrew and bottle opener!
And something to grate cheese, whether a rotary grater, a box grater, or a microplane (my favorite addition in recent years).
And a peeler.
And a corkscrew and bottle opener!
11
The corkscrew and bottle opener are definitely essentials - especially today!
2
My husband was the family cook -- he considered it a mediation. Me, I could (and do) put a healthy and tasty meal on the table, but it's a job. So, when he volunteered to be the primary chef, I was thrilled (I cleaned up). After he died four years ago I had to re-learn how to cook again and immediately discovered, much to my surprise, that one of the reasons I didn't like cooking was I had never used the correct knife for my hands! Once I found ones I like the whole process became, if not my favorite activity, at least it is no longer something I shy away from. Ergo, my advice to any cook: find knives that work for you, regardless of the prevailing conventional wisdom.
And, yes, keep them sharp. One of the reasons I like serrated knifes is that they keep their blade far longer. I also found out that for me a KitchenAid knife ($35 from Target) works just as well as one of the super-expensive German ones ($89). Go figure....
And, yes, keep them sharp. One of the reasons I like serrated knifes is that they keep their blade far longer. I also found out that for me a KitchenAid knife ($35 from Target) works just as well as one of the super-expensive German ones ($89). Go figure....
12
two options for the knife sharpener
a 1200 grit and 6000 grit japanese waterstones are perfect for sharpening kitchen knives (non serrated). The Downside to japanese waterstones, the sharpening procedure is somewhat dirty due to the slurry the sharpening produces and you need two stones rather than one double sided two density stones that are often seen. You need two stones because waterstones wear quickly and form dishes in the stones taking them out of flat (The stones wear quickly to expose new sharp surfaces rather than dull out, this is the reason why waterstones produce such a sharp edge on knives). By rubbing the two waterstones together after sharpening quickly brings back a flat surface. Don't worry about these stones having a short lifetime due to their surface shedding action, they will last a long time.
an alternative, that does not need flattening are diamond stones, and DMT makes some of the best. They never go out of flat, and sharpen knives even quicker than japanese waterstones, and more than sharp enough to satisfy any cooking chore. The only downside to to diamond stones are they are expensive and while they put out a very sharp edge, a 6000 grit japanese waterstones will sharpen to a razor's edge, if not even sharper.
a 1200 grit and 6000 grit japanese waterstones are perfect for sharpening kitchen knives (non serrated). The Downside to japanese waterstones, the sharpening procedure is somewhat dirty due to the slurry the sharpening produces and you need two stones rather than one double sided two density stones that are often seen. You need two stones because waterstones wear quickly and form dishes in the stones taking them out of flat (The stones wear quickly to expose new sharp surfaces rather than dull out, this is the reason why waterstones produce such a sharp edge on knives). By rubbing the two waterstones together after sharpening quickly brings back a flat surface. Don't worry about these stones having a short lifetime due to their surface shedding action, they will last a long time.
an alternative, that does not need flattening are diamond stones, and DMT makes some of the best. They never go out of flat, and sharpen knives even quicker than japanese waterstones, and more than sharp enough to satisfy any cooking chore. The only downside to to diamond stones are they are expensive and while they put out a very sharp edge, a 6000 grit japanese waterstones will sharpen to a razor's edge, if not even sharper.
2
If I were 20 years old and looking for a kitchen knife, I would spend the bux and buy an expensive German one. They will last you forever and are nice to work with. If you are older, go with the cheaper ones - quality has risen so much in the last few years - you can hardly go wrong.
Given that the list is geared towards novices there are plenty of great suggestions in the comments that are probably a little advanced--and maybe mine are, too...
I've been baking a lot recently and have found that small bowls are invaluable for prep. I make sure to have 3-5 of those 2-cup deli containers on hand and some small ramekins so I can pre-measure all my ingredients. Makes everything so much easier and less stressful. The deli containers are also handy for storing leftover ingredients or food--or sending leftovers home with your dinner guests.
Also, splurge in good quality knives. A bad knife will discourage anyone from spending more time in the kitchen. All knives are not created equal.
Since there's no rolling pin on the list--i will endorse using a wine bottle. Actually, a cold bottle of white wine helps keep a pie crust from warming up too quickly.
I agree with a good size pyrex measuring cup. An 8-cup can also double as a mixing bowl.
I got a stand mixer right out of college and i love it, but i think a good food processor is more useful. Slicing veggies, shredding cheese, making quick pie crusts...
Lastly, i love the idea of having multiple sets of measuring cups and spoons, etc., just need to upgrade to a larger kitchen!
I've been baking a lot recently and have found that small bowls are invaluable for prep. I make sure to have 3-5 of those 2-cup deli containers on hand and some small ramekins so I can pre-measure all my ingredients. Makes everything so much easier and less stressful. The deli containers are also handy for storing leftover ingredients or food--or sending leftovers home with your dinner guests.
Also, splurge in good quality knives. A bad knife will discourage anyone from spending more time in the kitchen. All knives are not created equal.
Since there's no rolling pin on the list--i will endorse using a wine bottle. Actually, a cold bottle of white wine helps keep a pie crust from warming up too quickly.
I agree with a good size pyrex measuring cup. An 8-cup can also double as a mixing bowl.
I got a stand mixer right out of college and i love it, but i think a good food processor is more useful. Slicing veggies, shredding cheese, making quick pie crusts...
Lastly, i love the idea of having multiple sets of measuring cups and spoons, etc., just need to upgrade to a larger kitchen!
4
Just because measuring cups and spoons come in a set with one of each size, that doesn't mean you need just one.
I like to cook and bake for the local "Really Free Market", where people give away things. (Hey, there is hope for our country when anarchists, poor people, and folks with overstuffed McMansions get together to share.)
When I get going, I cook for hours. I don't want to constantly wash my tools as I go, so I have multiples my measuring spoons, measuring cups, mixing bowls, and cutting boards. My cutting boards were $1.50 each at Daiso, the measuring cups were $2.50 a set at Wal-Mart, and the measuring spoons were a quarter per set at Goodwill.
Just cook up a storm, clean at the end.
I like to cook and bake for the local "Really Free Market", where people give away things. (Hey, there is hope for our country when anarchists, poor people, and folks with overstuffed McMansions get together to share.)
When I get going, I cook for hours. I don't want to constantly wash my tools as I go, so I have multiples my measuring spoons, measuring cups, mixing bowls, and cutting boards. My cutting boards were $1.50 each at Daiso, the measuring cups were $2.50 a set at Wal-Mart, and the measuring spoons were a quarter per set at Goodwill.
Just cook up a storm, clean at the end.
5
Thanks to a summer backpacking through Europe, i discovered all you need is a cutting board, a salad bowl, a 6-8" french knife, a fork, and some place to wash it all up.
11
As an alternative, there's always take-out!
2
A wonderful list.
I would skip the nonstick skillet and add a steel or honing rod for manual sharpening of the knives. An electric mixer, in addition to a metal whisk, would be also handy.
I would skip the nonstick skillet and add a steel or honing rod for manual sharpening of the knives. An electric mixer, in addition to a metal whisk, would be also handy.
3
How do you fry an egg, make pancakes or even turn a hamburger without that spatula - get a good quality metal one. You will also need a cutting board to use those knives. A glass cake pan with sides higher than a sheet pan will allow you to bake things have any "juice". You will also be better off with two pots, one very large pot to boil water for things like pasta and a smaller sauce pan for sauces. Also some sort of strainer or colander for draining things. You don't need a 2-cup measuring cup, but you do need a liquid measuring cup ( 1 or 2 cup) and a set of dry measuring cups if you are going to measure dry ingredients like sugar and flour.
For some of these things quality matters. Good quality knives, spatula, sauce pan and tongs will last you a lifetime. The cast iron fry pan I bought in a grocery store is approaching 50 and just keeps getting better. A cheap second hand store aluminum pot will boil water. The same is true of measuring spoons and cups.
Don't buy useless gadgets. Those minature pie tins will be used once and then just get in the way. If you are going to buy a peeler, get a good quality vegetable peeler. What gets you in the kitchen is tools that make real cooking as easy as cooking from a box.
For some of these things quality matters. Good quality knives, spatula, sauce pan and tongs will last you a lifetime. The cast iron fry pan I bought in a grocery store is approaching 50 and just keeps getting better. A cheap second hand store aluminum pot will boil water. The same is true of measuring spoons and cups.
Don't buy useless gadgets. Those minature pie tins will be used once and then just get in the way. If you are going to buy a peeler, get a good quality vegetable peeler. What gets you in the kitchen is tools that make real cooking as easy as cooking from a box.
17
Don't buy a small "non-stick" skillet, buy a small cast iron skillet.
Buy a few clear plastic squeeze bottles https://www.amazon.com/New-Star-26146-Plastic-12-Ounce/dp/B009LS6HG8/ Use them for cooking oils. You can easily make infused oils http://www.foodnetwork.com/recipes/giada-de-laurentiis/chili-oil-recipe....
Buy a thermometer that will help you make infused oils.
And get these bowls https://www.amazon.com/Pyrex-Bakeware-Custard-Cups-10-Ounce/dp/B0000CF3UR/ If you're doing a stir fry, it's kind of fun to have your ingredients divided up in little bowls.
Buy a few clear plastic squeeze bottles https://www.amazon.com/New-Star-26146-Plastic-12-Ounce/dp/B009LS6HG8/ Use them for cooking oils. You can easily make infused oils http://www.foodnetwork.com/recipes/giada-de-laurentiis/chili-oil-recipe....
Buy a thermometer that will help you make infused oils.
And get these bowls https://www.amazon.com/Pyrex-Bakeware-Custard-Cups-10-Ounce/dp/B0000CF3UR/ If you're doing a stir fry, it's kind of fun to have your ingredients divided up in little bowls.
6
My small non-stick from Spring U.S.A. is much better for making French omelettes than a cast iron. Period. Cast iron has it's place. So does a good non-stick. I'm not talking teflon.
9
Small cast iron skillet. Definitely. The nonstick stuff wears off. Bad idea.
7
I second the idea; the weight also helps your biceps; it's like going to the gym at the same time!
5
Hmm. No one's mentioning Corning Ware or Pyrex casserole dishes and "bakers." They're perfect for refrigerating and then warming leftovers!
14
Props to the Corning ware! My Dad worked for Corning and we lived there most of our lives. My parents sent me off to college with quite a collection and I still have and use nearly all of it. I'm now 52.
10
A good quality digital scale for baking.
15
Pretty advanced, and not needed for American recipes (unfortunately).
2
When Hurricane Sandy hit, our house took in 3 feet of water, and our car died. We thought we would be out of power for 3 days, but it turned to be 3 weeks and when the temperature inside dropped to 40's, our friends came to evacuate us to Brooklyn. They don't cook and subsist on cereal/yogurt in the morning, lunch bought at work/school for kids and whatever grandparents provide weekly for dinner. I told my husband to pack a hammer to pound chicken cutlets as I was sure they did not have one and the first night, he made a great dinner for 9 people using an 8 inch skillet. It took some time so in a few nights when they asked for the same dish, I asked for a bigger skillet. The husband rummaged in the basement for 40 minutes and came out with a brand-new, unopened box of skillets, pots and lids. I said "Is it from your wedding?" He said "Yes". They have been married since 1997. When we get together now, we all get good laughs from this story because the lack of the kitchen equipment did not matter-they opened their hearts and home to house and feed five of us in the time of desperate need and cooking for the "extended" family was the least we could have done.
85
That is such a GREAT story!
13
About 10 years ago, I bought some of the fancy knives and really enjoyed using them. Over the years, I beat them up badly enough that the handles cracked and the blade on one broke at the tip. I happened to find on their website that they had a lifetime warranty and decided to give it a try. Like magic, the company sent brand new replacements. If you buy quality knives, the company selling them likely will stand behind them. If you buy cheap knives, you may pay less initially, but you will likely need to replace at your own cost. That said, don't get a wooden handled knife. They wear poorly due to all the washing you will do over the years. And get a pairing knife that fits your hand better than the one in the picture!
22
Re: the paring knife in the picture -- You're right. It looks as though it would be uncomfortable to hold and rather difficult to control.
4
It really sounds as though you totally disrespected your knives and, most likely, put them in the dish machine. My wooden handled Japanese knives, some 20 years old, are pristine. I hand wash and dry after using and keep sharp using a wet-stone.
10
Cutco will even sharpen their knives.
1
I didn't see a cutting board. If you're just starting to cook don't buy a cast iron skillet. If you're planning to cook more than one thing buy at least two skillets at least 10" and if you're cooking for more than yourself consider 12"
9
The two pans I use most are a 7-inch cast iron skillet and an 8-inch (20 cm) heavy stainless steel saute pan with a lid that doubles as a braiser. For larger meals I have a 10-inch cast iron skillet and a 10-inch saute pan/braiser. All have lids. I also have a 4-inch cast iron skillet that is perfect for cornbread.
Do buy a 1-quart and a 2-quart saucepan, with lids. The 4-quart saucepan suggested is useless for cooking rice, quinoa, couscous, or breakfast cereal, for example, unless you're cooking for more than four.
Do buy a 1-quart and a 2-quart saucepan, with lids. The 4-quart saucepan suggested is useless for cooking rice, quinoa, couscous, or breakfast cereal, for example, unless you're cooking for more than four.
7
You can always use the pot in place of a larger skillet!
I disagree. Cast iron skillets are THE BEST for every cook. They don't overheat and burn the food and are easy to keep clean. They're great for sauteing meat, fish, poultry. I saute onions and mushrooms, then protein, then add some veggies for a one-pot meal. I may then put them under the broiler, too. I use them for pancakes as well and even for baking cookies, cakes, puddings, etc. But you need to know how to care for them--that is, how to season them and wash them.
6
Wooden spoons - yes, but also some without the spoony part i.e., flat, and with a flat (not rounded) front end - available where Chinese implements are sold - and best for pushing stuff around in the saute pan. A silicon spatula, but the right one: best is Kitchenaid (the spoonlike one) - perfect for getting the last drop of sauce out of the saucepan. Metal tongs, but get ones with hard heatproof plastic ends. And a spaghetti "claw" (is that what its called?). A large ladle. These complete the list.
7
Chinatown is often a good place to buy kitchen stuff at a low price. Wooden spatulas for sure. Tiny saucers to hold pre-measured ingredients -- say, I Tbsp. finely diced ginger -- mixture of 1/2 tsps. cinnamon, cloves, allspice -- 1/4 cup diced carrots. The piece I love best is a large round clay pot, glazed on the inside, for slow cooking in the oven. Costs under $20. By no means necessary, but an enjoyable item.
4
Corkscrew, churchkey, rotary can opener, box grater, potato peeler, timer, something to make coffee -- I use a kettle, Chemex pot, and filters -- cotton towels, and potholders.
15
If you have knives you need a knife sharpener. (You may not realize it, but you do.) It is faster and safer to use a sharp knife. It also is worth spending a few minutes watching youtube videos about proper knife technique. That will save you time and band aids.
If you cook meat, a digital thermometer really is a big help. It is cheap compared to the cost of overcooking a couple meals.
Plastic works, but pay the few extra dollars for stainless steel mixing bowls. They will last forever.
Have fun in the kitchen!
If you cook meat, a digital thermometer really is a big help. It is cheap compared to the cost of overcooking a couple meals.
Plastic works, but pay the few extra dollars for stainless steel mixing bowls. They will last forever.
Have fun in the kitchen!
10
Yes to digital thermometer! Why ruin even one piece of meat?
Pyrex glass nesting mixing bowls are the most versatile (oven; microwave; fridge; look ok on table; do not stain).
Pyrex glass nesting mixing bowls are the most versatile (oven; microwave; fridge; look ok on table; do not stain).
1
chopsticks! a few pairs of chopsticks is essential. good for stirring (from a pot of boiling noodles to a cornstarch slurry), raising a lid on the pot, picking out items like a piece of garlic from a dish, and more. using wooden chopsticks to beat eggs decreases the amount of air in the beaten eggs.
7
Splurge and buy a Thermapen instant read thermometer. If you can't afford one, ask for it for your birthday or Christmas.
Buy a good quality food scale. Learn to use weight, not volume measurements. Throw out or give away your measuring cups . If you have a scale, you won't be using them. Learn to use grams, not ounces. You'll never go back. If the new cookbook you are paging through at Barnes & Noble doesn't use grams, don't buy it. If you are interested in baking, the scale will be indispensable.
Buy a good quality food scale. Learn to use weight, not volume measurements. Throw out or give away your measuring cups . If you have a scale, you won't be using them. Learn to use grams, not ounces. You'll never go back. If the new cookbook you are paging through at Barnes & Noble doesn't use grams, don't buy it. If you are interested in baking, the scale will be indispensable.
13
Too many good recipes don't give weights (unfortunately). Volume measurements still needed.
2
I have each one of the items that I use to cook our daily meal. Oh, I've owned much more but have culled them out as I don't need them to cook.
I would add parchment paper as it is a necessity (for me).
I would add parchment paper as it is a necessity (for me).
17
Crock pots, small and large. Rice cooker. Juicer. Food processor, cheap or expensive. Food chopper/grinder. Blender. A wok. You can't have enough cast iron cookware because it's useful, inexpensive, and lasts forever. Most importantly, vacuum-sealed storage containers because if you cook, you will enjoy leftovers. Some taste even better the next day.
2
Get a bigger kitchen and get on with it.
2
Take it from someone who has been cooking at home almost daily for 50 years: Two of my favorites for a great variety of cooking:
1. A cast-iron skillet -- 12" by 3 & 1/2" deep -- with cast-iron cover. Since it holds nearly 5 quarts, it is also a fine Dutch oven. Oven-proof, natch. Like all iron cookware, you have to take some care washing it, maintaining it -- but it distributes heat well, holds heat well, and lasts forever. You can get it on-line for $46.
2. An 8-quart stockpot with inserts for steaming and pasta. Fagor makes a sturdy, stainless steel set. Very versatile. $70 on-line.
Those two items alone will replace a $1000 worth of fancy cookware from fancy stores. They are pricier than the cookware you can pick up at thrift stores -- but infinitely better in quality and durability.
1. A cast-iron skillet -- 12" by 3 & 1/2" deep -- with cast-iron cover. Since it holds nearly 5 quarts, it is also a fine Dutch oven. Oven-proof, natch. Like all iron cookware, you have to take some care washing it, maintaining it -- but it distributes heat well, holds heat well, and lasts forever. You can get it on-line for $46.
2. An 8-quart stockpot with inserts for steaming and pasta. Fagor makes a sturdy, stainless steel set. Very versatile. $70 on-line.
Those two items alone will replace a $1000 worth of fancy cookware from fancy stores. They are pricier than the cookware you can pick up at thrift stores -- but infinitely better in quality and durability.
8
Mostly regarding knives: I am Chinese American. My mother and father mostly used a cleaver, and so did I, in a Chinese restaurant as prep cook. This is what I use almost all the time. We do, however, have other knives.
After I got married in 1968, my Jewish wife brought out her 10-inch stainless knife and a long thin slicer. We bought and American-made Chinese cleaver (medium weight) and butchers steel and later bought carbon steel French 6-inch and small paring knives and a small sharpening stone. Eventually we also bought a long wide 12-inch slicer.
We still use the cleaver, paring knife, both slicers, steel, and sharpening stone, and we also have two cutting boards, one wood and one plastic. Occasionally, we use the then slicer for the rare roast or large bird, but the larger one has worked. None of these goes into the dishwasher except the plastic cutting board. After all these years, if I had to choose two knives, it would be the cleaver, which I've seen used to peel a cucumber and with which I chop cooked and raw chicken; cut raw and cooked meat; chop vegetables; cut smash and mince garlic, spices or ginger; and do most of my kitchen cutting. But I'm not dogmatic about knives. The best knives, regardless of brand or kind, are the sharp ones, used well.
After I got married in 1968, my Jewish wife brought out her 10-inch stainless knife and a long thin slicer. We bought and American-made Chinese cleaver (medium weight) and butchers steel and later bought carbon steel French 6-inch and small paring knives and a small sharpening stone. Eventually we also bought a long wide 12-inch slicer.
We still use the cleaver, paring knife, both slicers, steel, and sharpening stone, and we also have two cutting boards, one wood and one plastic. Occasionally, we use the then slicer for the rare roast or large bird, but the larger one has worked. None of these goes into the dishwasher except the plastic cutting board. After all these years, if I had to choose two knives, it would be the cleaver, which I've seen used to peel a cucumber and with which I chop cooked and raw chicken; cut raw and cooked meat; chop vegetables; cut smash and mince garlic, spices or ginger; and do most of my kitchen cutting. But I'm not dogmatic about knives. The best knives, regardless of brand or kind, are the sharp ones, used well.
8
I agree that the Chinese cleaver is the best all purpose knife. The American-made [Dexter] is lovely and not too expensive. I started using one in 1963 and still have/use it. + it stays sharp for a long time - I hardly ever have to sharpen it.
I haven't owned nonstick cookware in years. Haven't needed it thanks to cast iron and quality stainless. Nonstick never lasts forever and it's of pretty questionable environmental impact. You also have to keep the heat lower on non-stick. If you buy cheap nonstick, you will inevitably have to replace it in a few years.
25
and despite protestations to the contrary, non-stick materials are toxic, period. Toxic to manufacture and toxic to use.
6
So agree, and if you use and season cast iron and carbon steel well, and use them properly, they are almost as non-stick, without the potential toxicity and the environmental impact, plus they last forever.
6
I recommend stainless steel saucepans that are COPPER CLAD. I think they are sometimes called Farberware. (Some are collectors' items.) Great for making sauces and cooking anything that will never stick--even jams and caramels.
1
Also needed: a bigger pot to make soups and pasta, and 2 8 x 4 or 9 x 5 loaf pans to make quick breads and yeast breads. Someone else has noted knife sharpener (yes), and make sure one of the knives will cut raw meat for stir-frying, deboning, etc.
10
Apple peelers are a kitchen staple. I've never pared a carrot with a knife, and don't plan to start as long as I have a good peeler.
No cook, budding or experienced, can know with certainty that meat or fish has reached a safe temperature on the basis of color, juice status, etc. You need a thermometer. A good one is as vital to a properly equipped kitchen as the quality thermometer in your oven--you do have that, right? And in the refrigerator?
Where are your cutting boards? You'll need at least two, one reserved for the germy stuff like dead animals, the other for everything else, although they should all be sanitized after use, both sides. Many people who bake or buy uncut breads like to reserve a third one for that use exclusively.
As others have mentioned, you need a knife sharpener. And all knives are not made equal, so you need to search out good-quality implements designed to last for years. My Sabatiers are going strong at 30+, but not everyone wants the upkeep of carbon.
Those are just the most glaring omissions from this list, but perhaps the most obvious oversight for any budding cook is a good how-to manual. "Joy" was once the go-to, and many great home cooks still use it, but I think the recently published "The America's Test Kitchen Cooking School Cookbook" is a better place to start. It's a thorough, from-the-ground-up guide to how to choose tools, handle ingredients, make great basics, and more. I have no disclosures apart from loving and using it.
No cook, budding or experienced, can know with certainty that meat or fish has reached a safe temperature on the basis of color, juice status, etc. You need a thermometer. A good one is as vital to a properly equipped kitchen as the quality thermometer in your oven--you do have that, right? And in the refrigerator?
Where are your cutting boards? You'll need at least two, one reserved for the germy stuff like dead animals, the other for everything else, although they should all be sanitized after use, both sides. Many people who bake or buy uncut breads like to reserve a third one for that use exclusively.
As others have mentioned, you need a knife sharpener. And all knives are not made equal, so you need to search out good-quality implements designed to last for years. My Sabatiers are going strong at 30+, but not everyone wants the upkeep of carbon.
Those are just the most glaring omissions from this list, but perhaps the most obvious oversight for any budding cook is a good how-to manual. "Joy" was once the go-to, and many great home cooks still use it, but I think the recently published "The America's Test Kitchen Cooking School Cookbook" is a better place to start. It's a thorough, from-the-ground-up guide to how to choose tools, handle ingredients, make great basics, and more. I have no disclosures apart from loving and using it.
4
Yes! Cutting boards and a knife sharpener were my tow top additions.
re cookbooks - find someone who you want to spend time with as your kitchen companion. The author's voice will stick with you and become part of how you approach cooking. Ina Garten, Andy Husbands, David Lebovitz, Florence Fabricant, John Besh and Clothilde de Soulier, as well as beloved Julia Child -- These are my go-to guides for thinking about food as well as actually cooking.
re cookbooks - find someone who you want to spend time with as your kitchen companion. The author's voice will stick with you and become part of how you approach cooking. Ina Garten, Andy Husbands, David Lebovitz, Florence Fabricant, John Besh and Clothilde de Soulier, as well as beloved Julia Child -- These are my go-to guides for thinking about food as well as actually cooking.
1
I'd add Mark Bittman to that list.
2
Tim --
Plastics are not good in the microwave, ever, according to a plastics scientist I heard on NPR.
Better safe than eating estrogen-mimicking mutagenic molecules daily. Just get Pyrex-type glass. It's more versatile anyway.
Plastics are not good in the microwave, ever, according to a plastics scientist I heard on NPR.
Better safe than eating estrogen-mimicking mutagenic molecules daily. Just get Pyrex-type glass. It's more versatile anyway.
2
I agree with most of the suggestions, though I would prefer glass mixing bowls and 9x13 pan. I'd also add an 8x8 or 9x9 square glass pan. Plastic and metal can't go in the microwave, and you may want to soften or melt butter, cream cheese, or other items.
Stand mixer is very useful but a hand held mixer will work and is not very expensive, especially if you find one at a thrift shop or rummage sale. I wouldn't want to whip cream or egg whites with a hand whisk!
Stand mixer is very useful but a hand held mixer will work and is not very expensive, especially if you find one at a thrift shop or rummage sale. I wouldn't want to whip cream or egg whites with a hand whisk!
3
Some plastics are fine in the microwave.
1
After years of making do with a variety of thermometers, I finally broke down and bought a Thermapen about a year ago. I suspect that had I spent the money originally, I would have saved a lot. And my hamburgers have never been better.
Many other good suggestions have been made -- peelers, cutting boards, a santoku, strainers, knife sharpener, etc. To the list, I'd add:
- a handheld grater for cheese, zesting citrus fruits, mincing garlic and ginger, etc.
- a couple of 6-well cupcake pans and an 8" or 9" square baking pan
- a 4 or 6 quart cast iron dutch oven -- enameled, if the budget can take it. Indispensable for stew, chili, etc., goes from stove top to oven and back again.
- a "trigger" scoop -- a largish one will quickly and evenly portion cupcake or muffin batter for better baking. A small one does the same for cookies. And any size can be used for ice cream!
- a spatter-guard for the skillet
A couple of my often used, but not must have, tools are a set of tiny marked beakers for measuring small amounts of liquids (much easier than holding a measuring spoon in one hand and bottle of liquid you're pouring in the other) and a "Wonder Cup" measuring cup for measuring sticky ingredients, like peanut butter or honey.
Many other good suggestions have been made -- peelers, cutting boards, a santoku, strainers, knife sharpener, etc. To the list, I'd add:
- a handheld grater for cheese, zesting citrus fruits, mincing garlic and ginger, etc.
- a couple of 6-well cupcake pans and an 8" or 9" square baking pan
- a 4 or 6 quart cast iron dutch oven -- enameled, if the budget can take it. Indispensable for stew, chili, etc., goes from stove top to oven and back again.
- a "trigger" scoop -- a largish one will quickly and evenly portion cupcake or muffin batter for better baking. A small one does the same for cookies. And any size can be used for ice cream!
- a spatter-guard for the skillet
A couple of my often used, but not must have, tools are a set of tiny marked beakers for measuring small amounts of liquids (much easier than holding a measuring spoon in one hand and bottle of liquid you're pouring in the other) and a "Wonder Cup" measuring cup for measuring sticky ingredients, like peanut butter or honey.
1
These comments are really helpful. I love hearing the perspectives of other cooks. Also, how great is it to read a comment thread that's completely unrelated to November 8??? OMG, thank you!!
54
A long time ago, I gave a wedding present of a high end Henckle's 8" chefs knife. I told the bride that "30 yrs from now, when every present you received is but a distant memory, you'll be still be using this knife every day. Think kindly of me". :)
12
If you really love buying kitchen equipment and gadgets, have a kosher kitchen. Duplicates for meat and milk and the same again for Passover - I think I own at least four sets of everything. Upside - I can buy the same item from different manufacturers and conduct my own Consumer Reports style comparison tests. Downside - I have to cram it all into a New York kitchen.
1
Yes. Yes. Even better go to the Thrift Store.
And read Patience Gray's Honey from a Weed and learn how to cook with what is fresh and local and soulful. Forget the $100,000 soulless black and stainless kitchen. They are as worthless as a $50,000 watch.
Collect a few beautiful and soulful items that thrill you and make you want to cook. The well worn wooden spoon, the old enamel pan...
And read Patience Gray's Honey from a Weed and learn how to cook with what is fresh and local and soulful. Forget the $100,000 soulless black and stainless kitchen. They are as worthless as a $50,000 watch.
Collect a few beautiful and soulful items that thrill you and make you want to cook. The well worn wooden spoon, the old enamel pan...
4
True about the kitchen. Just google a picture of Julia Child's kitchen in France. Now that was a kitchen for using, not for display at The Modern.
No forks and spoons? I thought I was the only guy that used my fingers.
3
Plastic measuring spoons/cups are better than metal. Why are you recommending metal?
2
Well, metal doesn't scratch or stain, and for my taste seems to clean up better. It is absolutely dishwasher safe, can be used near heat with impunity, and is more pleasing overall.
5
Stainless holds up better for a lifetime, if it's good quality to begin with. Plastic warps and stains and can retain odors, in my experience.
2
Agree with the reader below that you need a cutting board or two. I have a big one because you can chop a lot of veggies and then just push them off to the side. I like to have a couple of cutting boards so that I can cut meat on one and not stop to wash it as I go on to cutting up veggies (obviously have to wash the knife).
Another thing -- if you can afford a nice knife, go to a store that allows you to try them out so that you can find one that fits well in your hand. I use a 10" chef's knife because I am tall and quite strong, and the knife really allows me to get through the chopping quickly and easily.
Another thing -- if you can afford a nice knife, go to a store that allows you to try them out so that you can find one that fits well in your hand. I use a 10" chef's knife because I am tall and quite strong, and the knife really allows me to get through the chopping quickly and easily.
How about a giant cast iron cauldron for when you get restless and uninvited guests present a opportunity for a stew?
3
So true!
A seven quart enameled cast iron oval Dutch oven has been in constant use in my kitchen for almost 30 years.
A seven quart enameled cast iron oval Dutch oven has been in constant use in my kitchen for almost 30 years.
I would add the largest cutting board or chopping block you can afford to this list. We have a chopping block gifted to us by my grandfather (who bought it at an estate sale), and it is easily my favorite kitchen "tool." I am often dismayed when cooking in other people's kitchens and end up using some tiny, flimsy plastic cutting board that is barely large enough for chopping an onion. I think cooks everywhere would be happier if they owned an appropriately sized cutting board.
4
I would actually think about how and what wants to cook. For example, if you use a microwave for reheating and steaming, I would get Pyrex bowls, cups and baking dish. They handle microwave and freezing, where plastic and metal are problematic. Also, I would ditch the cast iron unless you are prepared to be very careful with seasoning and cleaning properly. Much easier is to go with Scanpan skillets. They can go into the oven and are the first non-stick that stay non-stick and can handle up to 500 degrees.
I agree with the other comment about the immersion blender. Just be careful to always unplug/turn off immediately after using. This would be good if you make soups, sauces and smoothies. Otherwise this isn't as important. My favorite is to roast pumpkins and use it to get a perfect consistency for the custard/pumpkin pie filling.
But I would first be realistic about what was likely to be cooked, from scratch or not, meat or not, which cuisine(s) and time allowed for cooking. Also, build based on what you think would help over time. It may be that you want a mixer and other things that a KitchenAid mixer would allow or a food processor might be better if doing pie and pizza doughs. I learn a lot about cooking tools when I leave my kitchen when travelling and cook in kitchenettes and other people's kitchens. I found that bad skillets, sauce pan and dull knives were the biggest problems for me.
I agree with the other comment about the immersion blender. Just be careful to always unplug/turn off immediately after using. This would be good if you make soups, sauces and smoothies. Otherwise this isn't as important. My favorite is to roast pumpkins and use it to get a perfect consistency for the custard/pumpkin pie filling.
But I would first be realistic about what was likely to be cooked, from scratch or not, meat or not, which cuisine(s) and time allowed for cooking. Also, build based on what you think would help over time. It may be that you want a mixer and other things that a KitchenAid mixer would allow or a food processor might be better if doing pie and pizza doughs. I learn a lot about cooking tools when I leave my kitchen when travelling and cook in kitchenettes and other people's kitchens. I found that bad skillets, sauce pan and dull knives were the biggest problems for me.
7
Perhaps the most important consideration is quality of the equipment. Purchase only high quality - which does not mean expensive or by a trendy manufacturer. In fact, some of the biggest and most expensive names in the business make the poorest equipment. Kitchen equipment is an investment, and investing in real quality. BTW - the best cast iron skillets are the antique ones found in junk stores. They will last forever.
2
Great comment. My mother (born in 1915) could barely boil an egg but she tried to cook and actually became not too bad at it.
She swore by Pyrex, Revereware (with copper bottom) and cast iron pans.
Although Revereware is pretty well gone now, Pyrex remains one of the most trusted, available and affordable kitchen "companies" around. Glass bowls, pie plates, "loaf" pans, sheet cake/veggie roasting/lasagna pans ....I grew up on them. We moved to Europe when I was young; she took her Pyrex and Revereware with her. They survived everything!
She went through a million cheap Teflon/non-stick frying pans she bought at the grocery store. I cannot count the number of brands she went through for all sorts of kitchen gadgets, pans, tools, etc., most of which melted, cracked or broke in short order.
She swore by Pyrex, Revereware (with copper bottom) and cast iron pans.
Although Revereware is pretty well gone now, Pyrex remains one of the most trusted, available and affordable kitchen "companies" around. Glass bowls, pie plates, "loaf" pans, sheet cake/veggie roasting/lasagna pans ....I grew up on them. We moved to Europe when I was young; she took her Pyrex and Revereware with her. They survived everything!
She went through a million cheap Teflon/non-stick frying pans she bought at the grocery store. I cannot count the number of brands she went through for all sorts of kitchen gadgets, pans, tools, etc., most of which melted, cracked or broke in short order.
Depends on the type of cuisine. Since the 1970s/80s, my parents prepared delicious vegetarian food at home using a cutting board, a couple of small knives, and a set of Farberware. No knife sharpener, no measuring spoons. They did have some specialty equipment (coconut grater, rice cooker) for our type of cuisine. Best home cooking I've ever had!
2
Please add a pair of Joyce Chen kitchen scissors. One can trim meat, cut up a chicken or cut a piece of string. Decide on one place where they live in your kitchen and always put them back.
9
She recommends shears at the end
2
Good Morning: Not bad, but what about an 8-12 quart stock pot with a lid? How else will you properly cook spaghetti, or make your own stock after you learn how to roast a chicken? Also, perhaps "whisk" should become "whisks." I have 5, ranging in length from 16" down to 3" (!) and they all come in handy. And if you have knives for cutting, you will also need a cutting board on which to cut.
21
A word about knives. Not on the list is a knife sharpener. It doesn't need to be fancy, even the most basic sharpeners do a decent job. But only have ONE, use it consistently and sharpen your knife before it actually needs it. Don't have two or three sharpeners, they all work differently and you'll never have a good edge - that's worse than having none at all.
16
Before all of the electric and bulky kitchen appliances which chop, grind, and puree there was the Mouli. Julia Child, Simon Beck, and Richard Olney could not cook without one.
Made of stamped tin metal with five or more circular blades the Mouli could grate small pieces of cheese in a hurry, clean up in a minute, and one could chunk it into the dishwasher and not worry about damaging it.
I bought mine on-line, loved it, ordered more for friends and family. Sure, its more than 50 years old, but it works quickly, does a great deal to help me cook, and takes up no counter space when its chores or finished. I don't cook without it. Mouli for the Masses is my motto!!!
Made of stamped tin metal with five or more circular blades the Mouli could grate small pieces of cheese in a hurry, clean up in a minute, and one could chunk it into the dishwasher and not worry about damaging it.
I bought mine on-line, loved it, ordered more for friends and family. Sure, its more than 50 years old, but it works quickly, does a great deal to help me cook, and takes up no counter space when its chores or finished. I don't cook without it. Mouli for the Masses is my motto!!!
10
My mother and I both rely on our Mouli graters also! They're old yet continue to work hard consistently. Nothing but love for Mouli!
1
I recommend a pepper grinder, small bowl for salt and a opaque bottle with a pour spout for olive oil. I also agree with the reader who recommended a lid. I use one large lid for several pots and pans. It sees heavy use and helps reduce grease clean up, brings water to a boil quicker and steams food. Oh, yes and how can we forget, a cork screw.
6
I would add a cooling rack (you can't bake cookies without them if you have several batches) and a vegetable peeler.
1
A great spot for discounted, high quality cookware is Marshalls - or their sister company, TJMaxx. Often find the same brands as at the highest end stores for half the price.
19
Certainly agree about the stock pot. I would add a MIni offset spatula for lifting anything delicate or for spreading anything soft. Also flexible bench or bowl scraper with a flat edge - I use them at work, and they are habit-forming at home. Got to have a grater. And a comment about "plastic" bowls - get some metal ones.They double as a bain maries or even as lids, in a pinch. And for pies - an ordinary plain steel or Pyrex pie pan and a straight pin (wine bottles work for rolling, but they're a bit short).
7
Metal is correct. No plastic bowls, please - you'll have a terrible time beating egg whites in a plastic bowl - they sometimes won't come up at all!
1
As a former Williams-Sonoma sales associate, I would recommend smaller knives than 2 of the ones suggested. A 6 inch chef's knife is more practical than the unwieldy 8 inch, and a 5 1/2 inch serrated knife is better than the larger bread knife. The 5 1/2 inch serrated knife is my go-to knife 90% of the time.
11
Second the recommendation for the 6 inch chef's knife rather than the 8 inch. This gets more use and love in our kitchen than any other -- so much so that we got a second one.
6
A good crockpot should also be on the list. Also don't under estimate the local dollar store for your cooking needs. The dollar store is the ideal place to pick up small must have cooking tools like measuring spoons measuring cups, potholders, spatulas, whisks, etc.
6
I don't know how easy this would be to do in NYC or any other expensive urban area -- but for most Americans, this entire basic set up could be acquired at nearly any church rummage sale, or estate sale, and for almost nothing -- knives for $1-$2 and a set of aluminum measuring cups for maybe a quarter.
i've be buying stuff that way for decades. You can find classic basic items that last forever OR quirky vintage stuff. I have found that the basic items from the 1950s era are of remarkably good quality and many look like new after 60 years.
As for knives: my own feeling is that the brand or type are far less than important than if they are SHARP -- the number one thing that messes up newbie cooks is trying to prepare foods with a dull knife, or trying to do so with the random butter knife or steak knife out of the drawer.
Not only are dull knives dangerous, they are miserable to work with. A very cheap knife that is super-sharp is a 100 times better than an expensive knife that is completely dull.
i've be buying stuff that way for decades. You can find classic basic items that last forever OR quirky vintage stuff. I have found that the basic items from the 1950s era are of remarkably good quality and many look like new after 60 years.
As for knives: my own feeling is that the brand or type are far less than important than if they are SHARP -- the number one thing that messes up newbie cooks is trying to prepare foods with a dull knife, or trying to do so with the random butter knife or steak knife out of the drawer.
Not only are dull knives dangerous, they are miserable to work with. A very cheap knife that is super-sharp is a 100 times better than an expensive knife that is completely dull.
41
I too love to shop at church,garage,and jumble sales. Gold among the sand
I save yogurt containers and use them to freeze batches of stock. They can also double as a quart measuring cup.
11
Peeler, working can opener. I agree it is the oddball tools that inspire you, like tin plated madeline pans or falafel makers.
3
If you need this list you probably don't need an 8 inch knife. A 6 or 7 inch Santoku is much easier to wield, and optimal if your counter space is typical of a NYC kitchen.
7
There are 2 things on the list that I think are superfluous: the serrated knife and the nonstick skillet. I have neither. Instead I have 2 very sharp 8-inch knives that will cut through anything and 3 different sized well-seasoned cast iron frying pans and a small stainless steal frying pan with a perfect patina that I use exclusively for making omelets and crepes. Admittedly, most cooks would probably throw this pan out because it looks terrible. It's never been scrubbed or washed with soap, which will kill any patina.
1
I find a serrated edge is better for slicing tomatoes and certain other tasks. But I use a simple steak knife. Truly, when you've cooked for a while, you learn which tools work for you, and they're not always what the "experts" recommend. Having to get dinner on the table for your family teaches you a lot!
! I just bought a set of miniature pie tins! Truly, my big consumer days are over, but the utensil spot on any shop has me flirting with the potential of everything Icould possibly make mini. Mini pies, mini bundt or muffin pans. However, never buy more than you can store, or you will find yourself needing the empty your cupboard - the stove - before you can ever bake/roast/grill anything!
I've just added a mandoline and food mill to my kitchen inhabitants. The former encourages me to make more veges and the latter was the impetus for my first home made applesauce. With an apple corer and the mill, it was work-free.
2
Good choices, all, including those in the comments. I'm reminded of a holiday visit by my Mom, then around 85. (I was then 60.). She said, "You have so many things in ou ktchen, I don't know how you cook! You must have thirty pots and pans!" Later, helping with some task, she held two sauce pans. " You know," she said, "you could really use something in between these sizes." The pot doesn't fall far from the tree.
46
Knives but no knife sharpeners or conditioning steels, Julia? No wonder you're finding carving hard ;) .
Also, I couldn't live without my $15 boning knife, used for everything from coring bell peppers to of course (de)boning chickens. Also critical is a rectangular metal spatula for deglazing an iron skillet or flipping meat cooked in same. This stuff needn't be expensive, but I will say my $100 8" Henckels chef knife has seen daily use for 15 years and is in new condition.
Also, I couldn't live without my $15 boning knife, used for everything from coring bell peppers to of course (de)boning chickens. Also critical is a rectangular metal spatula for deglazing an iron skillet or flipping meat cooked in same. This stuff needn't be expensive, but I will say my $100 8" Henckels chef knife has seen daily use for 15 years and is in new condition.
9
As far as knives are concerned you really only need one; the Chinese food processor i.e. the meat cleaver.
2
A Chinese cleaver is very different from a meat cleaver. It is lighter, shaped differently, and used differently. A meat cleaver is designed for hacking through bone. That would destroy a Chinese cleaver, which is designed for chopping or slicing vegetables, slicing meat, and using as a spatula to scoop raw food off the cutting surface and into the wok.
Beginning cooks need a decent chef's knife and a quick primer on knife skills. Small, controlled chopping and slicing, not waving around a heavy cleaver.
1
A Chinese cleaver is more than sturdy enough to chop through chicken bone; As far as a beef shin bone, maybe, but then again you can't cut through a shin bone with a chefs knife either.
As an alternative to a bog-box store, I'd suggest a restaurant supply store, either brick-and-mortar (lots of fun to browse!) or online. Good, functional stuff at reasonable prices.
29
I would add a one quart pot, cutting board, measuring cups and spoons, scale, and a honing steel.
1
I would add a pair of pot holders, a sieve, and a baking sheet. I would echo the rest of the list, including the stick blender to whip egg whites, puree soups, etc.
Indispensable in my kitchens for the last 40 years is a manual pasta machine, used several times a week. As well as the more recent addition of a pizza stone, which doubles as a pita stone, and triples up for baguettes.
Knife sharpener anyone? Available for a modest price without which the investment in knives is wasted.
Knife sharpener anyone? Available for a modest price without which the investment in knives is wasted.
1
This is a good list of basic cooking tools, but I have a few suggestions for additional things that while not absolutely necessary, will make cooking a lot easier and enjoyable:
Japanese Chefs Knife: Much sharper and keeps its edge better than Western knives, but more brittle. So I use it for fine work like dicing an onion, but save my Western knife for heavier work, like mincing garlic or chopping parsely.
Japanese Usuba: Great for cutting vegetables. Super sharp--I placed my edge side up and dropped a tomato on it once. It cut it cleanly in half.
Half Sheet Pans: Can use for much more than just baking cookies. One sheet pan dinners, food prep, mise en place. You can get them cheap at Costco.
Immersion blender: Great for making soups and much safer than trying to transfer hot liquid into a blender. Also good for pureeing fruit for sorbet.
Japanese Chefs Knife: Much sharper and keeps its edge better than Western knives, but more brittle. So I use it for fine work like dicing an onion, but save my Western knife for heavier work, like mincing garlic or chopping parsely.
Japanese Usuba: Great for cutting vegetables. Super sharp--I placed my edge side up and dropped a tomato on it once. It cut it cleanly in half.
Half Sheet Pans: Can use for much more than just baking cookies. One sheet pan dinners, food prep, mise en place. You can get them cheap at Costco.
Immersion blender: Great for making soups and much safer than trying to transfer hot liquid into a blender. Also good for pureeing fruit for sorbet.
1
Many years ago, I splurged on a set of high quality, heavy gauge measuring cups and spoons. Best kitchen investment ever. I use them constantly and they're as shiny and undamaged as the day I bought them. Totally worth it.
I eventually also bought a set of "off-measure" cups (1.5c, 3/4c, and 2/3c). They're definitely an indulgence rather than a necessity, but they're a great time saver.
I eventually also bought a set of "off-measure" cups (1.5c, 3/4c, and 2/3c). They're definitely an indulgence rather than a necessity, but they're a great time saver.
29
Me too, the nice measuring items get used all the time too. I also have a four cup liquid measure that I find useful.
Agree with the list, also with the reader recommended stockpot, peeler, cutting board, graduated metal measuring cups and loaf pan. I would add a colander and a flat spatula as well as a silicone scraper or two. There's a spatula in the list but I'm not sure if a flat spatula for flipping or a spatula for scraping is intended.
29
I agree. You absolutely need BOTH. You can't flip things on a stovetop or grill with a rubber spatula, nor can you scrape out a bowl with a metal spatula.
Agree both with the list and with the comments. I would add a decent sized quality stock pot with lid. For making large amounts of anything, it is always useful. Another is a lid for the frying pan. I have a glass one that goes back 3 generations and it always is in use. For wedding gifts, we usually find out their existing kitchen equipment and provide an upgrade ( better knives, etc).
15
I would add a funnel to the list and a cutting board. And if you want to go a little further - a scale.
16
If you can afford a few more bucks, I'd add a peeler for potatoes, carrots, and apples, plus a loaf pan and an inexpensive meat thermometer.
27
I think a cutting board should be included in this list. I guess you could use your countertop, but these knives should have their counterparts.
77
At really sharp chef's knife is a pleasure to work with, but too many home cooks struggle with dull knives. A sharpener is a must-have for the complete kitchen.
6
But not wooden cutting boards -- they're fragile (sometimes they come unglued in the dishwasher, or warp) and hard to get clean. Boards made of dense white plastic (HDPE?) are cheap and can go into the dishwasher to get sanitized.
2
On the contrary. Wooden cutting boards are preferable to plastic: they're easy enough to clean by hand, they're easier on your knives, and the wood actually kills bacteria.
http://www.nytimes.com/1993/02/10/health/wooden-cutting-boards-found-saf...
They are also much more eco-friendly.
BTW, you should have at least two: one dedicated to cutting raw meat and poultry, the other for fruit and vegetables that may be eaten raw.
http://www.nytimes.com/1993/02/10/health/wooden-cutting-boards-found-saf...
They are also much more eco-friendly.
BTW, you should have at least two: one dedicated to cutting raw meat and poultry, the other for fruit and vegetables that may be eaten raw.
4
Dear Julia Moskin - I decided to file this, even though I have about 500 times as much kitchen equipment as anyone really _needs_ (well, that 4 qt pot did remind me that an in-between size would be nice) and in the process saw an article from long ago (September 20, 2006! "The best basics for your pantry") in which you gave recommendations not only for basic pantry items, but also brands.... I would love to see an update. Are there better choices now? (I've been gone awhile.) If the list could be broadened, that would be nice too - more items, or perhaps specific beans; also recently I saw a mention of tomato paste in small packets that I wonder about - etc.
13
Yes, New York Times, please update that pantry list!!!
A set of measuring cups (1/4, 1/3 1/2 and 1 cup) would be helpful. I use them all the time and I find a 1 quart measuring cup very useful when pouring liquids or even solids
29
Agreed, on both. Small measuring cups in metal cost a little more, but last a very long time and give fewer worries in the dishwasher.
11
I've found the 1/8 cup measuring cup to be indespensible. Two tablespoons is an often required measurement, and I use it more than all the others put together.
2
I also like to use my 1qt pyrex cup when I am succumbing for my craving for Campbell's Tomato soup garnished with cheese and goldfish crackers. I mix the soup and milk in the measuring cup, heat it that way in the microwave, then can pour the soup right into my bowl.