There are three materials to choose from: stainless steel, cast iron, and nonstick. Your first pan should be a 10″ stainless steel skillet. It won’t stain, it won’t chip as nonstick may, and it’s quite adaptable (for everything except eggs, pretty much). You could use cast iron (and you know how much we adore our cast iron pans), but cast iron is a little more difficult to maintain. That’s good if you know how to properly clean and season, but that’s a lesson for another day. For the time being, let’s get back to basics.
Table of Contents
KNIVES
I would recommend three knives to be able to effectively prep food in the kitchen: a chef’s knife, a paring knife, and a serrated knife. Sure, I use a variety of specialist knives, but these are my holy trinity. A chef’s knife is useful for most kitchen duties, such as slicing fruits and vegetables, as well as meats and fish. It’s my “all-purpose” knife. I would recommend investing in an excellent chef’s knife because it will last a very long time if properly cared for and sharpened regularly with honing steel. A paring knife is ideal for cutting smaller things, such as fruits, or for making more precise cuts.
PAN IN CAST IRON
Cast iron pans effectively spread heat and are ideal for searing meats. They also have high enough sides for frying, but they do require a little more attention. A good cast iron pan may be found for a reasonable price and will last for a long time. I believe that many people are terrified by their upkeep. You do not wash a cast iron pan with soap and water; instead, you wipe it out or simply wash it with water, properly dry it, and then rub it down with a neutral oil. Using soap removes the seasoning that accumulates and prevents food from sticking to the pan during cooking. Learn how to cook in new cast iron and how to care for it.
PAN SAUTE
For pan-frying and sautéing, I use my large traditional all-clad sauté pan, as well as my lagostina sauteuse pan with a lid (I can’t find the identical one, but this Made In the pan is comparable). When I’m too lazy to get out my big pot, I may use it as a pot to boil items in or to create sauces and soups. A nonstick skillet is ideal for cooking foods that tend to stick to the pan and make a mess. Select one with a ceramic finish. Replace it when it begins to show signs of wear.
THE DUTCH OVEN
A decent Dutch oven helps to retain heat while also distributing it evenly. It’s ideal for braising, simmering, and making soups because it can go from burner to oven. I use my Staub 7-quart Dutch Oven for everything from braises, soups, and sauces to roasting chicken. It’s undeniably weighty (I always wonder how all those Italian grandmas move their big Dutch ovens to and from the stove and oven). It is unquestionably an investment for either Staub or Le Creuset. Lodge also sells an inexpensive one that I enjoy.
QUARTER SHEET PAN OR SHEET PAN
For baking and roasting, use a rimmed baking sheet or half-sheet pan. To maximize cooking time, I keep at least two in my kitchen. I use half-sheet pans and quarter-sheet pans since they are smaller and easier to handle, but full-size sheet pans are wonderful for larger families or for cooking numerous things at once. If your pan warps, tilts or is corroded, it’s time to replace it.
RUBBER SPATULA
With its soft edges, a rubber spatula is a “do it all” tool, useful for stirring or scraping every last bit of sauce out of a bowl. I like this to a wooden spoon since it is more versatile.
SPATULA MADE OF METAL
This metal spatula is ideal for flipping eggs or scraping out any remains left in pans. If you’re cooking on a nonstick pan, use a plastic spatula to avoid scratching and damaging the pan.
TONGS
Tongs function as an extension of the cook’s hand. When turning meat, stirring vegetables, or transporting hot ingredients from pan to dish, rubber-tipped tongs come in helpful.
WHISK
Look for a French whisk with a comfortable handle. A whisk is useful for baking, whisking eggs (which may be done with a fork in a pinch), emulsifying dressings or sauces, and many other tasks.
BOWL FOR MIXING
I prep food in a medium mixing bowl, discard waste, transfer ingredients, and do so much more. While having a variety of bowl sizes is ideal, you can get by with only one decent medium-sized mixing bowl. If you can only have one, I recommend aluminum since it is more robust, but a set of nesting glass mixing bowls is also excellent.
