Lets start with the two most important and potentially most expensive: pans and knives.
A basic set of heavy stainless steel with sturdy machined bases is essential.
Get several sizes of saucepans, a large stockpot, a saute pan, and a large skillet.
Also, a non-stick 8- or 9-inch omelet pan and 10- or 12-inch non-stick skillet.
Add one good piece at a time, and you wont regret it.
Dont forget your cast-iron frying pan.
I inherited mine from my mom and use it almost every day.
I never put it away.
Do not let a little rust scare you off, there is iron treasure underneath.
Your knife collectionis the most important of your kitchen equipment, but look for quality rather than quantity.
The chefs knife should be of good quality and you should be able to sharpen it.
The sharpening is probably more important than the brand of knife you pick.
It has held up and it works great.
My grandmothers cast iron frying pan is used more than any other pan I own.
I keep it out on my stove all the time, ready for service.
Your baking pans: This is totally up to you and what you like to bake.
Everything from apple crisp to casseroles and lasagna will be prepared in this dish.
Look for sturdy pans that wont warp in the oven.
I use it almost every day!
They have never improved on this treasure.
But it cleaned up nicely, and it keeps the other pan company.
It is the original food processor, only better!
It does stuff that a food processor cannot.
Really, nothing can compare.
It will also last a lifetime.
My hardware store version has lasted for years.
It allows you to grate just the peel from the citrus, avoiding the bitter membrane underneath.
It is also great for grating ginger.
Mandoline: you’re free to spend $200 on a mandoline, or $35.
Although I have lusted after the former, I own the latter and it has performed well for me.
Always use the guard!
Yes, I learned this the hard way.
Salad spinner: No, you dont need this.
My advice is to invest in one.
Get the one with the plunger on the top, not the lawn-mower string version.
My favorites are the vintage colored Ball jars in lavender and aqua.
An indulgence, but it does save time of you are using a lot of lemons for a dish.
I use a lot of lemons.
Both tools have a place in my kitchen.
Kitchen scissors:Keep one pair of nice sharp kitchen shears in your drawer.
Use them only for food, and mark them as such!
PS You my have to hide these, or disguise them in aluminum foil.
Kitchen scale:There are times when it’s crucial that you measure accurately, especially in baking!
Yes, this coming from me.
Fine mesh sieves: One large, one tiny.
For under $15, you could find the basic Italian model that has been around for decades.
So my French press is now a multi-task machine!
Also, you could stop the second things are just right.
The mortar and pestle also makes great salsa, and tapenade.
Look for one with a rough rather than smooth interior, it just works better.
Handy if you have to remove a measured amount of liquid from a hot pot!
I have way more cookie cutters than any kitchen needs.
It is remarkable, and makes mixing a simple and delightful task.
