Here are the absolute basics, and linked to what I actually use with brand and size specificity etc. where appropriate. This is a fairly basic list, as I tend to cook in a style that uses few specialized gadgets. The food is “fancy” the prep tools don’t have to be – they just need to be of high quality for maximum efficiency and enjoyment.
- Non-stick small and medium sized skillets,
- Cast iron skillet and/or dutch oven (well seasoned)
- Plenty of spatulas
- At least 1 set of tongs
- Good quick read food thermometer (A MUST HAVE!)
- Food scale – digital preferred*
- 9×13 baking pan
- aluminum foil
- plastic wrap
- parchment paper (pouch cooking is awesome)
- Good chef knife
- Good paring knife
- Honing Steel**
- Kitchen shears
- Can opener (for coconut milk and curry cans!)
- Stock pot or large sauce pan with lid
- Kitchen timer
- Cutting board(s)
- Measuring cup
- Measuring spoons
- Set of three mixing bowls
- Wire wisk
- A selection of multiple sizes of Pyrex Resealable containers
- Bleachable/washable kitchen towels (lol Costco auto care section)
Bonus Hardware:
- Swissmar Borner V-Slicer Pro Mandoline
- Food Processor
- Mortar and pestle
*I could (and probably will) write an entire article on why you, no matter who you are, should own a food scale.
**Absolute must, and yes, we will talk about it in the future…
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