Basic Equipment

Every good cook needs a few basic tools. Assuming your kitchen already has a stove top and an oven, here is a list of utensils and appliances you really can't do without.

 Mixing bowls. I prefer stainless steel, crockery,  or glass to plastic. Plastic will absorb strong odors and flavors over time. If you can't afford a set of nested mixing bowls, get the largest one you can find.

Measuring cups. If you only want one, a sixteen ounce glass measuring cup like the Pyrex pictured here will be the most versatile. You can also get these in eight ounce sizes.



For more precise measuring of dry ingredients when baking, a set of nested stainless steel measuring cups is preferred. Dry ingredients are sifted into these utensils and leveled off with a knife or spatula. This is difficult to impossible when  using a graduated glass measuring cup.

You will also need measuring spoons. These come in sets, with one tablespoon being the largest in the set and 1/4 teaspoon being the smallest. It's also nice, especially if you are cooking for one and need to halve or quarter a recipe, to get a set of mini measuring spoons.

You will find many uses for a basic set of wooden spoons and rubber or silicone spatulas.

You will also want a metal spatula or two for things like flipping pancakes or grilled foods, or transferring cookies from cookie sheets to cooling racks.



A wire balloon whisk is a really good utensil to have. It makes quick work of mixing simple batters for

things like pancakes, crepes, or fritters. It can also double as a potato masher if you get one with stiffer wire. They are essential for making cold or hot emulsions like mayonnaise, gravy, or simple white sauce, and with enough elbow grease, you can whip cream, just like people used to do before electricity was discovered.

It goes without saying that you ought to have a basic set of sauce and saute pans. Don't skimp on quality here. A good set of cooking pans will last a lifetime if properly used and cared for. The material from which
they are made is a matter of personal preference. Some people like stainless steel, others like copper, enameled cast iron, or non-stick anodized aluminum. Just be sure your pots have heavy bases, so that heat will be distributed evenly and food will be less likely to be burned. When choosing a set, make sure they offer
a double boiler set, preferably with a steamer basket insert. You will want a double boiler for messing around with chocolate or delicate sauces that are easily scorched in pots that are in direct contact with heat. And the steamer insert is very convenient for steaming vegetables or leftovers, especially if you don't have or want a microwave. Stale bread can also be freshened with steam.

In addition to your cooking pots you will want a colander for draining boiled foods like vegetables or pasta...

and maybe a smaller mesh strainer for draining finer foods or removing pulp from liquids.


A good set of knives is also essential. If you can't manage to acquire a whole set in one purchase,

you should make sure to start with a large chef's knife, a serrated bread knife, and a small paring knife. A Chinese cleaver is good to have for smashing food that needs to be finely minced. Lay something like garlic cloves on your cutting board, place the flat of the blade on top, and pound with your fist. Then proceed to mince.
If you can afford a good one, a mandoline is a wonderful tool to own. I really love mine.  You can shave paper thin slices of tomato, cucumber, and onion for salads or sandwiches, and it is easy to slice any vegetable to be added to a stir fry or other dish where the thickness needs to be uniform in order to ensure even cooking.