Essential (and Optional) Kitchen Equipment

Whether you’re just stepping foot in the kitchen for the first time, or getting back in the cooking groove after years of living on take-out, the right equipment is essential. Having the right equipment ensures that what you need will be on hand and means you won’t have to skip delicious recipes because you don’t have the right tools. Here is a guide to the essential (and optional) equipment every kitchen should have.

Baking Dishes
9-inch glass baking dish with 1-1/2 inch sides is recommended.
This size is great for quick breads, cobblers, and cakes, and companies such as Pyrex and Anchor Hocking make covered glass dishes that can be heated in the oven and used for serving. Ikea also has a number of attractive (and inexpensive) baking/serving dishes. Recommended: 13 x 9 x 2 inch Pyrex.

Baking Sheet/Sheet Pan
Several non-reactive metal baking sheets/sheet pans are recommended.
Sheet pans are useful for cookies, scones, roasting vegetables, toasting nuts, and moving items around the kitchen. Avoid non-stick finishes: you can use a silicone baking mat or parchment paper if you want to minimize cleanup. Do not buy aluminum or copper pans, as they are reactive metals that will react with acids and other ingredients. We recommend large rimmed, jelly-roll pans, as they have multiple uses. Recommended: 12 7/8 x 17 3/4 inch restaurant-quality half sheet pans (Lincoln Foodservice Wearever 5303) are useful, as they are always available in the same size.

Bowls
Three to five, non-reactive (preferably stainless steel) mixing bowls in small, medium and large sizes.
Mixing bowls can be used for hot and cold water baths, storage, and in a pinch, can be used to heat food.

Canning Jars
Canning jars are useful for storing grains, legumes, and leftovers, particularly if you plan to start canning your own food. They also make fun drinking glasses, if you are short on space.

Cheesecloth
Cheesecloth is very useful for removing very fine seeds and fiber, and making nut milks.

Colander
Stainless steel, 5-quart is recommended. If possible, buy a pasta pot with a colander insert. You can use it as a steamer, as well as for straining pasta and vegetables, and it will save space.

Cutting Board
It is useful to have several cutting boards, so you always have a clean and dry board. Reserve one cutting board for meat; it is helpful for it to be another color, such as red. Plastic cutting boards are best, as they can washed in the dishwasher.

Food Storage Containers
An assortment of standard-sized 1 cup, 2 cups, 4 cups, and 8 cup containers is recommended.

Grater
A four-sided box grater is useful, but if you are trying to save space, a microplane grater (see below) and food processor may serve all your needs.

Knives
8-12 inch chef’s knife is recommended.
10 inch serrated/bread knife is also recommended.
A serrated knife if useful for cutting bread and other baked goods, particularly splitting cakes into layers. It is not necessary to spend a lot of money on a quality serrated knife.

Paring knife
A paring knife is useful for peeling and trimming. It is not necessary to spend a lot of money on a quality paring knife.

Boning/filet knife (optional)

Knife Sharpening Tools
Sharpening Steel and a Sharpening Stone are useful for maintaining an edge in between professional sharpening.

Ladle
A ladle is useful for quick measurements and portion control, and for spooning large quantities at a time. Recommended: 1 ounce (1/8 cup) and 4 ounce (1/2 cup) stainless steel ladles. The 1 ounce size is particularly useful for making uniformly-sized crêpes.

Loaf Pan (optional)
If you are a baker, a loaf pan is useful for quick breads. Recommended: 9 x 3 inch metal loaf pan. If you are short on space, you can use the nine-inch glass baking dish mentioned above.

Mandoline (optional)
The secret behind super-thin and extraordinarily even slicing. Mandolines have a flat surface with a razor-sharp blade that can be adjusted to cut thicker and thinner slices. High-end mandolines come with attachments to make julienne cuts or shreds, wavy-cuts, and even waffle-cuts. The simplest models are made of plastics and don't adjust, but just slice very thinly.

Muffin Tins (optional)
If you are a baker, buy mini and regular size muffin tins. Silicone reduces the need for butter and spray.

Parchment Paper
Parchment paper saves on clean-up, minimizes the need for fat and also helps keep cakes from sticking to the pan. Buy a large 1000 sheet box at a restaurant supply house, not rolls. The sheets will lie flat and for a bit more cost than rolls, you will have a supply that lasts a long time.

Peeler
Try several out and make sure it feels comfortable in your hand. Make sure it is sharp! Recommended: swivel-shaped V or U-shaped peelers.

Pepper Mill
Freshly ground pepper is more flavorful and aromatic, as the pepper is ground as needed. Recommended: Unicorn Magnum Plus

Pot Holders or Oven Mitts

Pots and Pans
Like knives, buy quality. Treated properly, they will last a lifetime.
Recommended: stainless steel wrapped around an aluminum and/or copper core. This helps conduct heat, minimizes sticking/burning and prevents warping. Buy pots and pans that have a lifetime warranty; All-Clad and Calphalon are both great brands. Do not buy non-stick finishes: it is a matter of time before the finish deteriorates, and is part of your dinner. If you decide to buy non-stick pans, slowly heat the empty pan at the desired temperature: do not start it a high temperature and then turn down the heat. This will help preserve the non-stick finish.
Recommended:
• 10-12-inch heavy bottomed skillet or fry pan with metal lid (ideally with curved sides)
• A skillet or fry pan is useful for sautéing, stir frying, and pan roasting food. The sides should be 2-3 inches high.
• 12-inch iron skillet (optional). Recommende