Cooking is just like any job: having the right tools will make all the difference in the world. Ever try to hammer a nail in with a screw driver? Serving spaghetti with a soup spoon is just about as frustrating… So, if you’re serious about cooking at home you’re going to need some tools. Chances are you already have some or even all of these, but if not here are the items I use without fail every week (though not of course for every meal).
Pots & Pans
For the most part you can easily get by with a medium frying pan, medium sauce pan, and small to medium sized pot. Buy the best you can because a decent set of cookware will last you ages and will wind up saving you money in the long run. If you’re short on cash or storage space, buy them by the piece rather than a whole set that you might not actually need right now.
What you buy is really going to be up to you: stainless, non-stick, porcelain coated, cast iron, etc. all have their pluses and minuses and can be better suited to different types of cooking styles. I currently have an 8 year old set of inexpensive non-stick cookware, but will be upgrading to a stainless steel Calphalon set soon. And, for what it’s worth: I personally wouldn’t get an all aluminum set. Yes they’re light and inexpensive, but they don’t heat particularly evenly (not to mention the concern over aluminum leeching into your food).
Some cookware may be dishwasher safe, but not all of it is. You’ll be tempted to make cleanup easier by putting a pot or pan in the sink and running water into it to let it soak, but be forewarned that putting cold water into a hot pot will warp the metal (ask me how I know…).
Cooking Utensils
The type of cooking utensils you buy will depend in part on what kind of cookware you have. For instance, metal utensils are a huge no-no on non-stick cookware because they’ll scratch the surface. High-heat resistant plastic/silicon is a good all-around choice because it works well with just about any cookware. And just because something is plastic doesn’t mean it’s heat-resistant: I’ve melted a spoon into a pot before (moral of the story is to check the label for heat resistance). Wood utensils are also a safe bet, however they may require some more care and maintenance than plastic or silicon.
As with cookware, you’re really best off buying the best you can afford for utensils. I started out with cheapo dollar store varieties and really regretted it: things broke, melted, warped, stained, etc. You might be tempted to opt for the pretty 36 piece set, but odds are you won’t need all the items and the quality just won’t be that great.
The must-haves in my crock of utensils are:
- at least two mixing spoons
- two spatulas
- tongs
- pasta fork
- ladle
Don’t try to make do with one spoon. There will be times when you have two separate things on the stove and you’ll need a spoon for each. And let’s just be honest: you might not do last night’s dishes and having more than one spoon saves you from having to wash dishes before you can even get started. The same goes for spatulas. I have two in my kitchen to do different things: a thin flexible one with a sharp edge that I used for pancakes, browning meat, and delicate items, and a sturdy thicker one I use for everything else.
The pasta fork and ladle are pretty self-explanatory, but I include tongs because I think they’re wonderful and highly underrated. I use my tongs for turning bacon, pork chops, steaks, serving, etc.
Other items I really use a lot that may or may not be high on your list of needs:
- whisk (for when I make cornbread, pancakes, scrambled eggs, etc.)
- gravy ladle (seriously, it holds just the right amount of pancake batter!)
- slotted spoon
Knives
This is going to sound repetative, so I apologize in advance: get some good knives. Please. I cooked for almost 10 years with really cruddy knives and it drove me nuts. Just like with utensils, you’re going to be tempted to get the matching 18 piece set of knives. I promise you that you’ll wind up hating them.
Also, don’t fall under the impression that you can using a steak knife in lieu of a chopping knife or vice versa. Get a set of steak knives to eat with (sure, go ahead and get a matching set if you want!), and then get yourself a couple of decent knives to use for everything else.
Right now, I have some J.A. Henckel knives. No, not an entire set because they were pricey. I just bought three: a 4 inch paring knife, a 6 inch utility knife, and and 8 inch chef’s knife. Those three knives handle pretty everything I do in the kitchen.
Don’t store your knives in a drawer with other utensils: they get dull and nicked. You can keep them in a dedicated drawer, but that might be a safety concern. Standard wooden knife blocks can also dull your knives. I chose to buy a Kapoosh knife block about two years ago and have not looked back. The internal part is dishwasher safe for sanitary reasons, and it’ll hold any size knife. If you gently slide your knives in rather than ramming them every which way, the Kapoosh block will last ages.
Measuring Cups and Spoons
And yes, there really is a difference between liquid measure and dry measure measuring cups. Please don’t try to use one instead of the other, you really won’t be happy with the results.
I have three liquid measuring cups, which may or may not be overkill for you. I use a one cup measure a lot when making recipes, my two cup measure when making rice and oatmeal, and a huge 4 quart that can double as a mixing bowl. I really like having that huge measuring cup as it comes in handy when making soups and stocks (just imagine trying to measure out 2 quarts of water one cup at a time!). Having two different smaller measuring cups also means that if I’m in a hurry I don’t have to always rinse them out between ingredients.
For dry measure cups and spoons, it’s really all about your personal preference.
Bakeware
Stop! Don’t be tempted to skip this section just because you don’t intend to bake! There are uses for bakeware other than cookies and cakes, so just bear with me.
Even if you never intend to turn on your oven, you’re going to want a cookie sheet (specifically, one that will fit in your freezer). It won’t make sense now, but later on in the series I’ll talk about how that one little cookie sheet is going to save you a lot of time later on.
If you do intend to turn on your oven, make sure you have an 8×8 cake pan. I use mine all the time for cornbread, sweets, etc.
Mixing Bowls
Again, just because you’re not baking doesn’t mean you don’t need a set of mixing bowls. They double as serving dishes, containers to microwave vegetables, and places to store chopped ingredients before adding them to what you’re cooking. Or, if you’re like my husband, the perfect sized bowl for cereal…
Safety Equipment
The kitchen can be a dangerous place, folks. Hot oil, boiling water, sharp knives: everything in there is a hazard if you don’t have some basic safety equipment.
- pot holders (so you don’t get burned)
- trivets to put under hot pots (so your counters don’t get burned)
- a big box of baking soda (for oil and fat based fires)
- a fire extenguisher
- dishtowels (if you get cut, they’re invaluable for putting pressure on the wound)
- two separate chopping boards (or areas), one for meat and one for non-meat ingredients
And since I’ve mentioned chopping boards… This is going to wind up being a personal preference thing as well. As long as your chopping boards are dishwasher safe, it doesn’t really matter if they’re plastic, glass, or wood: the high eat of a dishwasher cycle with sanatize them (to be safe, give your board a scrub under running water with a brush to remove any stuck food particles first). And even if your wood board isn’t dishwasher safe, you can sanitize with by spritzing with a 10% bleach solution after handwashing it. But having two separate places to chop your ingredients is really important to prevent cross contamination. Otherwise, you’re stuck chopping all your veggies first and then doing the meat last even if that doesn’t make the most sense.
Other Odds & Ends
These are items that aren’t absolutely necessary, per se, but will definitely make life easier.
- Collander or strainer (good for pasta, boiled potatoes, or washing veggies when you prep them).
- Vegetable peeler (personally, I don’t even own one but you might want one)
- Can opener (seriously, you don’t have one?)
- Storage containers for left overs (I love my Lock’n'Lock containers, but I also use Ziploc containers)
- Freezer bags (both quart and gallon sized)
- Plastic wrap and/or Glad Press’n Seal (the best invention of the past 10 years)
And there you have it: all the things that make my kitchen runneth over. In Learning To Eat At Home Part Two, I’ll actually start to talk about food, I promise!
Photo by rdpeyton
