Basic Kitchen Equipment
This is a suggested list of basic equipment that will provide for this recipe collection but it needs to be tailored to your own use. Your pots and pans should reflect in capacity and number of pieces the type of cooking you do and your household and entertaining requirements. The necessity of other items depends upon your intentions; if you never plan to make biscuits you don’t need a biscuit cutter, and if you don’t intend to bake cakes and pies you don’t need those pans. Start small and add items as needed.
For stovetop use
2 frying pans with covers – the first one should be a 10-inch and the second could be 8- inch, another 10-inch, or a 12-inch if it fits on your stovetop
At least 2 saucepans with covers – 2 quart, 3 quart and 1½ quart are good sizes to consider. If you plan to use a vegetable steamer, make sure one of your saucepans will accommodate it and the cover will fit tightly
6 quart pot with cover – this is your pasta, soup and stew pot
For oven use
Baking dishes: 7 x 11-inch and 9 x 13-inch – the glass tempered ones are very versatile and can be used for roasting meats or baking desserts
Broiling pan – a two component rack and pan used for broiling
1 or 2 baking sheets – for cookies and pizza
2 8-inch cake pans – for cake, of course
9 x 5 inch loaf pan – for meatloaf and possibly bread
8 inch square pan – for brownies and apple crisp
12 cup muffin pan – also for cupcakes
Pie pan
2 Oven mitts
Utensils and Tools
Rubber spatula – for scraping bowls
Metal or hard plastic spatula – for turning over pancakes, fried eggs
Wooden spatula – for nonstick pans and for scrambled eggs
2 or more wooden spoons – for everything
Slotted spoon
Soup ladle
Tongs
Long handled fork
Wire whisk
Basting brush
Grater
Strainer
Biscuit cutter
Funnel
Toothpicks
Instant read thermometer
Potato masher
Mixing bowls – at least two
Cutting board – one or two
Cooling rack
Rolling pin
Can opener
Bottle opener
Scissors – it’s good to have a washable pair of scissors dedicated to opening food products
Vegetable peeler
Dry measuring cups: ¼, ⅓, ½, 1 cup
Liquid measuring cup
Measuring spoons: ¼, ½, 1 teaspoon; tablespoon
Knives: for paring, for slicing, a chef’s knife, a serrated knife; a bread knife
Knife sharpener
Bulb baster
Icing spatula
Flour sifter
Biscuit cutter
Pepper mill
Corkscrew
Plastic wrap
Aluminum foil
Waxed paper