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Looking to build my Kitchenware from scratch

post #1 of 6
1/4/08 at 12:16pm
Thread Starter 
I'm a casual cook that has always enjoyed cooking. I cook a few times a week and have been cooking for close to 5 years (informally). I've decided that it's time to finally purchase some new kitchenware and replace my hand me downs.

What would you guys recommend as the basics towards building your kitchen equipment list? Is there a good starting point, or a list somewhere?

My main concern is I'm not sure what quality items I should buy. I'm going to be living with 2 of my buddies and I don't want someone to accidentally use soap in a pot or pan and ruin it.

Any thoughts?
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post #2 of 6
1/4/08 at 12:34pm
The only thing you can ruin with soap is the finish of a well-seasoned cast iron pan. Keep soap away from them and you should have no problems.

Everyone, I'm sure, would have their own minimal list. Mine would include:

1 10" stainless skillet, with lid
1 12" stainless skillet, with lid
1 12" cast iron chicken fryer
1 Small (1 quart) saucepan, with lid
1 Medium (1 1/2-2 quart) saucepan, with lid
1 5-6 quart Dutch oven (preferably cast iron---raw or coated)
1 Stockpot

After these basics you can fill in based on your cooking style and percieved needs. But with these basic pots and pans you can pretty much perform any kitchen chore.

For instance, while I currently own a deep fryer, I made do with a Dutch oven for many years. I have a wide assortment of cast iron cookware. But the chicken fryer is the most versitile, and serves as a fryer, as a skillet, or even as a sauce pan as necessary.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 6
1/4/08 at 12:41pm
Thread Starter 
Why do you prefer skillet's over saute pans?
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post #4 of 6
1/4/08 at 6:20pm
Sautes have straight sides, skillets are flared. For most stove top work, the flare is easier to work with.

On the other hand, sautes also usually include a lid where a skillet does not. However, a lid from another pot or pan substitutes well on a skillet.

Phil
more than taste fine
me eat it all the time
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post #5 of 6
1/6/08 at 7:45am
Thread Starter 
Would anyone else care to offer their opinion?
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post #6 of 6
1/6/08 at 11:26am
I agree with Phil but would add one 10" nonstick. Eggs are hard to do otherwise!

If you cook a lot of a certain type of food (say you boil a lot of pasta) you'll want specialty items like a pasta straining basket. Give it some thought and take time to visit stores to look around. It's hard to avoid a case of the "gimmes", but start with fewer rather than many pieces. You may develop an interest in a cuisine which requires special equipment (wok, deep fryer, steamer, etc.), so keep an open mind.

Cuisinart and some other lines have various price points. If you don't buy a set (many of us warn against that), you can mix and match. Warn your roomies not to use metal tools on the non-stick, but I don't use metal tools on my stainless steel All-Clads either! I use wood, nylon and silicone only, and only nylon brushes or pads for cleaning- never Scotchbrite or steel wool!! :eek:
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