Right Kitchen Equipment

When you have the right tools, cooking at home comes easily. Stock your kitchen with the following and you’ll be prepared to make your next meal at home.

Pots and Pans

You don’t have to buy kitchen utensils online whole set of matching cookware. You can pick and choose the best pan for the job from a variety of brands and types. Buy fewer, but buy the best you can afford. Quality really counts, so choose sturdy pots and pans. Thin, cheap metals will warp, dent, and may burn both you and your food. Good pans can last for a lifetime of cooking.

Here are some recommendations to get started:

  • 8-quart pot with lid. For boiling pasta, steaming vegetables (with an insert) and making soups and stews. Be sure to pick one that you can comfortably carry when it’s full of liquid.
  • 2-quart saucepan with lid. For cooking rice or other grains, making sauces, heating up canned goods and leftovers.
  • 12-inch nonstick skillet. For sautéing meats and vegetables. If you get a deep one with rounded sides it can work well for stir-fries, too.
  • 8-inch nonstick skillet. Perfect for omelets, eggs, or that grilled sandwich for lunch.
  • Steamer inserts. A collapsible one will fit into a variety of pan sizes.

Sharp Stuff

A good knife cuts food easier, quicker, neater, and with less chance of injury. Most professional grade knives are high-carbon stainless steel; they don’t rust or deteriorate. Quality knives will have the metal continuing up through the handle. Like good pots and pans, they can last a lifetime.

  • Chef’s knife. 8 or 10-inch.
  • Paring knife. 4 or 6-inch.
  • Serrated knife. 8-inch, great for slicing bread and tomatoes.
  • Box grater. It’s the most versatile kind of grater, usually with six different grating sizes. For just jesting, it’s hard to beat a micro plane.
  • Vegetable peeler. Get a nice one with a comfortable handle.
  • Can opener. The smooth-cut kind opens the can from the outside edge, so the lid won’t fall in.
  • Kitchen shears. Useful for trimming everything from fat from meat to the tips of green beans or snow peas.