Kitchen Basics I - Pots, Pans and Knives

What to cook in, what to cut with

 

I promised I would help you get what you need to cook that dish but you may already have what you need to move forward. In this conversation, I am not suggesting you get the best on the market, especially if you are just starting and not fully committed.

You don’t want to spend a fortune, but you don’t want the least expensive item either.

Pots and Pans

To start, the most economical way of getting the basics a packaged set of pots and pans. You should have at least the following:

• A 6 quart stock pot
• Sauce pans – 1 quart and 2 quart
• Frying pans - an 8 inch and a 12 inch
• Optional: 3 quart Sauce pan

There are others you can get, but this should get you going. Two final thoughts on this: if you get non-stick make sure it’s a good quality surface that will not peel off over time but stainless is a better choice in the long run for even cooking.

Knives

The one knife that is an absolute must is a chef’s knife. It is extremely dynamic and can cut through almost anything. You will also want a 4 inch paring knife and a 3 inch is definitely a nice to have. Once again, a packaged set of 5 knives should cover your bases.

My number one is to get knives that you sharpen. In my experience, self-sharpening knives are a disappointment. They do get dull over time and do not compare to a freshly sharpened knife. So add to your list a knife sharpener. The easiest ones to use have the sharpening stones in a V configuration to set your knife at the proper angle to achieve a sharp edge.

I look forward to sharing more with you in my next post. Have fun and keep cooking!