Good knives are probably the most important tool in the kitchen. A good cook can work with inferior pans but a bad knife will not work for anyone. I remember how frustrating it was to work with the first set of knives I owned. For some reason, it took years until I decided to invest in a better set. When I did, the difference was remarkable. Since then, I have been replacing those knives with others that I know will last a lifetime. Knives can be purchased in sets or individually. Like most things, you will save on the set. Sets often come with a knife block and sharpening steel. More than likely, you will need additional styles and sizes, but they can be purchased gradually. See below for suggestions and recommendations.
What to look for: You want a knife that is high carbon stainless steel. The high carbon is for durability and the stainless steel resists rust. Hold the knife in your hand to determine if it feels right for you. Make sure it has a good grip and feels balanced. The handle should be riveted to the blade. There are several excellent brands. Check local stores, catalogs and Internet sites.
Caring for your knives: It is important to keep the knives sharp. More people get injured when using dull knives. It is highly recommended to use a sharpening steel before each use. I do that and it makes a difference. Additionally, knives need a thorough sharpening about once a year. An electric sharpener is recommended. On occasion, you might want to have your knives sharpened by a professional. Make certain when storing the knives that the blades are protected. I prefer a knife block but there are other possibilities, as mentioned below. Never place a cooking knife in the dishwasher. It is dangerous and can dull the blade.
Sharpening Steel: A sharpening steel helps keep knives sharp and should be used before each use. You might find it easiest to hold the steel with the tip on the cutting board. Slide the knife down the steel at a 20 degree angle as if slicing, moving from the wide part of the blade to the point while moving downwards. Place the knife on the other side of the steel and do the same with the other side of the blade. Do this about 8 times on each side before each use. With larger knives, you will probably need to hold the steel in the air and do the same with the knife moving away from you.
Knife Storage: Purchase a knife block for your countertop or other storage unit for your knives. Some fit in drawers, others attach to the underside of your cabinets and there is a magnetic strip that attaches to the wall. Whatever you choose, it will help keep your knives separated, easy to access and in good condition. Of course, if there are young children in the house, choose an option that keeps the knives out of harm's way.
Sharpening Tool: It is important to revitalize your knives on occasion with a thorough sharpening. I recommend a good electric knife sharpener. Follow the manufacturer's instructions for best results.
Types of Cutlery
Chef Knife: This is one of the knives I use most often. It is primarily used for chopping. Purchase an 8 or 10 inch blade. Keep in mind that, for large items like a head of cabbage, the larger knife works best.
Paring Knife: Every kitchen needs a good paring knife. Mine has a 3 inch blade, but 4 inch is also available. I also have a 2 inch blade and use it when the other is dirty. Use for paring or cutting vegetables and fruits that are held in your hand. Also good for chopping small quantities of food.
Serrated Knife: Get at least an 8 inch, preferably a 10 inch. This knife is essential for slicing soft breads. Knives that are not serrated, no matter how sharp, will crush soft breads. It also works well when slicing tomatoes.
Utility Knife: This knife is smaller than a Chef Knife but larger than a Paring Knife and is used for many different jobs. Mine has a 6 inch blade.
Hollow Edge Slicer: This is one of my newest knives. I love it. The hollowed sides near the bottom of the blade create air pockets, enabling you to make much thinner slices of almost any product without it sticking to the knife. Mine has an 8-inch blade, and I use it often.
Hollow Edge Santoku: This knife doubles as a slicer and a chopper. Mine, which has a 7-inch blade, is very useful when I am chopping smaller portions of vegetables. It also slices through meat very well because of the hollowed edge. I wouldn't say it is essential, but I use it more than any other knife.
Cutting Board: Unless your countertop has a built-in cutting surface, you will need a cutting board. Actually, I have 4 boards. Two of the boards are made of bamboo and one of wood. One, a family antique, is quite small, only 9x6x1/2-inches, making it convenient for working with small amounts of foods. Another is 15x11x3/4-inches. It is the one I use most often. The largest is 16x12x1.5-inches. It has a well around the perimeter on one side for catching meat juices and is great for carving roasts, but the other side may be used for chopping. Additionally, I have one plastic board that I use for raw meats. Judging from the age of the antique, a good-quality hardwood cutting board will last several lifetimes. According to the research, there is no advantage to plastic over wood as far as bacteria growth, and most wood boards are easier on the knife blades. Whatever type of board you choose, wash it well with hot soapy water after use. In addition, wood boards should be rubbed occasionally with a mineral oil designed for food prep surfaces. If the board has cracks, it is time to replace it, as bacteria can hide inside.
The first pots and pans I had were nonstick hand-me-downs. They got the job done but didn't last very long before the interior surface started to wear off. Then I purchased a mixture of reasonably priced, good-quality stainless steel and more nonstick. The nonstick didn't last as long as the first set and the stainless always caused a problem with hot spots and sticking. After that, I did some research into what the best types of pots and pans would be for the type of cooking I do. I read catalogs, cooking magazines and consulted a relative who is a chef. My decision was to invest in high-quality cookware that would make cooking easier and, hopefully, last a lifetime. That was one of the best decisions I ever made. Although there is no nonstick brand that will last forever, some are better than others, and the stainless pans with aluminum core that I purchased are absolutely wonderful. The types of cookware I list below are those I consider basic. If you are like me, you will want other cookware. Do not forget a roasting pan and grill pan. Electric pans are useful, especially a crock pot.
What to look for: There are several materials from which to choose as listed below. The criteria are the same for all. Pots should be heavy enough so that the entire bottom surface sits flat on the burner. However, don't choose those that are excessively heavy and are a burden to maneuver. Be certain that the handles are designed to stay cool and are ovenproof. And look for those that withstand high oven temperatures. Of course, price is a consideration, but keep in mind that a really good pan will last a lifetime with proper care. When you have decided which type(s) you need, then choose the styles you will use.
Copper: Copper is an excellent conductor of heat which is why it is the choice of many professional chefs. The interior is usually lined with stainless steel to prevent reaction from acidic foods. Good copper pots are quite heavy and require frequent polishing to keep their shine. The biggest drawback is the price. They are very expensive, costing nearly twice as much as the same pan by the same manufacturer in high-quality stainless.
Aluminum: Aluminum is another excellent conductor of heat but, like copper, can react to acidic foods. It also scratches easily. Therefore, a high-quality aluminum pan undergoes a process called hard anodization, in which the aluminum is treated to prevent it from reacting or scratching. See 'Stainless Steel' below for other ways in which aluminum is used.
Stainless Steel: Stainless steel, although lighter in weight and easier to maintain, is a very poor conductor of heat and therefore not recommended unless combined with copper or aluminum. The best of this type has a stainless steel interior and an aluminum core that is sandwiched between the inner and outer layers on the bottom and up the sides of the pan. This gives the desired weight and optimum heat conductivity while preventing reaction to foods and providing easy maintenance. Most of the pots and pans I use are stainless steel with an aluminum core. I love them.
Nonstick Pans: No matter what other type of cookware you select, every well-equipped kitchen needs some nonstick pots and pans. It makes cleanup so much easier and less fat is needed in cooking. However, do your research before purchasing. There are different types of interior surfaces available and teflon, which works the best, will wear out eventually, so don't feel that you need to buy the most expensive. Look for the same qualities as in the other pots, such as weight, heat conductivity, handle durability, and temperature limitations. Be certain to follow the manufacturer's recommendations for maintenance and heating, as most need to have some oil in them before they are heated, even if just a bit of cooking oil spray.
Cast Iron: I would not go so far as to say every cook needs cast iron pans, but they really are great for some types of cooking. I have an old set that was my grandmother's, perhaps her mother's. They are at least 100 years old. They have been through both fire and flood. It was not fun cleaning them after either of those events, but I guess they are indestructible. All cast iron must be seasoned before use which is a process of oiling and heating in the oven. Once well-seasoned, they are virtually nonstick. They are extremely heavy, great conductors of heat and totally temperature proof. They are food reactive. I remember making turnips in one and the turnips turned dark purple and took on the flavor of the iron.
Types of Cookware
Skillets: These are essential. You should have some nonstick for frying with very little oil or for frying delicate foods such as eggs and fish. But you need some heavy stainless steel with aluminum core for high-heat searing and other frying. Skillets generally range in size from 6 to 12 inches. Choose a small, medium and large as needed.
Saucepans: These also come in a variety of sizes from 1 to 4 quarts. I even saw a 6 quart but, at that point, I would use a stockpot. I have 1 quart, 2 quarts and 3 quarts. I prefer the heavy stainless with aluminum core rather than nonstick for most preparations because they clean very easily. Saucepans are used for sauces, cooking vegetables, and reheating foods that contain liquid.
Sauté Pan: This is essential, at least in my kitchen. I have two sizes; a 10-1/2 inch (3 quarts) and a 13 inch (6 quarts), both stainless steel with aluminum core. I make a lot of pasta and they are great for pasta sauces. They are large enough to add the pasta to the sauce to combine before serving. They are also great for shallow frying because the sides are a bit higher and straighter than skillets. Another excellent use is for braising, such as pot roasts, or large amounts of vegetables.
Stew or Soup Pot: This pan will have different names depending on the manufacturer. Sometimes called a casserole, soup or stew pot or Dutch oven, they all serve the same purpose. Basically, it is like a short, wide stockpot. I recommend a 5 to 6 quart. That is a good size for soups, stews, large pot roasts and oven braises when cooking for family. However, I also have a 4 quart for smaller preparations. Make certain it has a tight fitting lid.
Stock/Pasta Pot: Cannott do without it. You will need at least an 8 quart. This is sufficient for large amounts of soup or making homemade stock and essential for cooking one pound of pasta. The one I have has a colander insert for draining pasta and a steamer basket. Although less expensive and of lesser quality than my other cookware, it is more than adequate to serve its purpose.
If you do a lot of baking, you more than likely have all sorts of bakeware. If you want to start baking, there is equipment you will need. I consider storing bakeware one of the bigger hassles in life. Several years ago I found a solution that works for me. I have an antique cherry slant-top desk that has one double-depth drawer that my grandmother and mother always used for quilts and blankets. Since it is so deep, it is useless for anything else. Turns out it is perfect for my bakeware. It holds two large basins used for large amounts of dough, pie pans and cake pans that stack neatly into the basins and high-sided novelty cake pans stacked aside of the basins. Then I store rectangular cake and muffin pans vertically on either side of the drawer and cookie sheets standing up against the front. There is even space to stack various size bread pans. It works great for me, and the remaining items that I use most often fit in a kitchen cabinet.
The shapes and styles of bakeware you will need depend on what types of foods you bake. I do not bake a lot, but I bake many different types of foods. Therefore, I have a fairly large selection of bakeware that I consider basic. Most are multi-taskers and can be used for more than the usual sweets and breads. There are still some types and sizes that I would like to have but, at this point, they are not necessary.
What to look for: As with cookware, bakeware comes in a variety of materials such as aluminum, nonstick and glass. I have a variety for different purposes. Most are heavy aluminum that resist sticking. I have both aluminum and glass pie plates. It is important to purchase bakeware that is warp-resistant. I have had cookie sheets that bend when baking. That causes uneven heat distribution. Good bakeware will cost and, like me, you will want to purchase pieces gradually. But it will last a lifetime with proper care.
Types of Bakeware and Baking Tools
Cookie Sheets: Cookie sheets come in several different sizes and styles. I prefer sheets with low sides because they can be used not only for cookies and other small foods but also for pizza, jelly rolls and sheet cakes. You will need at least two sheets so that one pan can be prepared while the other is baking when making something like cookies. Of course, two sheets can be placed in the oven on different racks at the same time and rotated half way through the baking time. My largest sheets are 15x10.5-inches. The smaller are 11x9-inches and are great for small portions of cookies or hors d'ouevres.
Round Cake Pans: More than likely, you will need three each of both 9-inch and 8-inch pans unless you know you will never make a 3-layer cake. There are also larger and smaller sizes, but they are not used as often.
Pie Pans: These come in a variety of sizes from 6 to 10 inches. I have four 6-inch pans for breakfast cakes, two each of 8 and 9-inch pans for pies. Most of the pies I make are 9-inches and I prefer glass pans for those.
Muffin Pans: These are also used for cupcakes. Some pans have space for 6 muffins and others for 12. I have two each of large, medium and mini sizes. The mini muffin pans are also used for mini-quiches and tartlets.
Loaf Pans: If you make any kind of breads you need loaf pans in various sizes. The larger ones usually come in 9x5 or 8x4-inches. As with other bakeware, two of each is required because many recipes make two loaves. Mini-loaf pans are wonderful for baking gift items such as sweet breads. The foil pans available in the grocery stores are adequate for that purpose.
Tube Pan: If you intend to make an angel food cake, you will need a tube pan. The center tube allows the delicate cake to rise properly. I have is a 10-inch tube pan. It is very old, slightly dented here and there, not top-quality, but works well.
Springform Pan: Springform pans have removable bottoms and are a must for many baked goods, including cheesecakes. They come in a variety of sizes from small for individual servings to 10 or 11 inches. I have a 9-inch pan and a 10-inch pan.
Tart Pan: I will not go so far as to say these are essential, but they are fun. I purchased a 10-inch tart pan with removable bottom, made a fruit pie in it and removed it from the pan after it cooled. It makes a different and more elegant presentation. They come in all sorts of shapes and sizes so decide what you will use before you purchase.
Sifter: A sifter is a must. Even though many flours are pre-sifted, they need to be sifted again if the recipe calls for it because they get packed down in shipping and storage. There are different types of sifters available. I have one made of stainless steel with a capacity of 4 cups that is operated with a crank handle. It took me a long time to find it, but I like it best for large amounts. However, for smaller amounts, I just use a stainless mesh sifter with a long handle that doubles as a strainer.
Rolling Pin: If you want to work with pastry or dough, you need a rolling pin. Believe it or not, they come in all sorts of sizes, shapes and composition. The kind you get will be determined by the uses. The one I used for years is very basic and I have had it since I had my first kitchen. It is made of hardwood and has handles on either side that remain stationary as the pin is rolled. Recently, I purchased a hardwood rolling pin without handles and I admit that I like it better. It has more weight and is easier to control.
Basting Brush: Every kitchen should have at least one brush for baking or basting. There are flat or round varieties with different type handles, such as plastic, stainless or wooden. Some of the silicone bristle brushes work very well.
Cooling Racks: This is a must if you do any baking. Hot baked goods need to have air circulation on the bottom to prevent them from getting soggy while cooling. How many racks you need depends on how much baking you might do at one time. The racks can double as a roasting rack on a sheet pan.
Pastry Scraper: This is very helpful for getting any type of dough off of a work surface. It is wider than a spatula, and there seems to be more control because it is not as long. You can also use it to quickly chop through soft items or to easily transfer any chopped foods from the cutting board to a pan or bowl.
Cookie or Biscuit Cutters: These are essential if you make cut-out cookies or biscuits. I have some in a variety of shapes that I use mainly for cookies at Christmas, but I also have a set of many different sized round cutters that are useful for many things.
It has taken many years to accumulate the appliances I want for my kitchen. Like most of you, I have limited space so I know there would probably be more in my dream kitchen. In my first years on my own, I had just the basics and, quite honestly, I was able to make the same foods I make now. But life is so much easier with the array of appliances available and most do the job with more precision than the human hand. The trick is to choose the items you know you will use often and keep them handy on your countertop. Those that are used less frequently can be stored in pantries or closets. Appliances that you are not certain you will use....do not even buy them because you probably will not. This page is not for the obvious large appliances, such as ovens, range tops, refrigerators, freezers and microwaves. This is for smaller and, in some cases, less commonly used electrics.
What to look for: As with most electronic equipment, you can choose between those with more or less features. Consider what it is you need or will eventually want. Sometimes, it is worth spending a little more on small appliances because they might last longer, but that is not necessarily true. Most importantly, consider the amount of space in your kitchen and purchase the size appliance that is most appropriate.
Types of Small Appliances
Mixers: Most of us have a hand mixer. It works well for many recipes. Be certain to spend a little more for one with various speeds. It makes a difference when whipping cream or beating cake batters. I also have a heavy duty standup mixer. I consider that critical for many of the recipes I make, including angel food cakes and large amounts of cream or batter. A good standup mixer will also knead dough and some have attachments for making pasta shapes, grinding meats and even slicing. It is well worth the price and the space it takes on the countertop. It is a good idea to purchase an extra bowl for recipes that take two different preparations, such as whipping cream and egg whites. That way you don't have stop to wash and dry the bowl before proceeding.
Processors: Doesn't everyone have one? Maybe not. I have two different sizes. There is the large processor and my old standby, the mini-processor. Both are necessities in my kitchen. When choosing a large processor, you must consider what size you need and if you want extra disks. The mini-processor is ideal for small quantities, since they never chop as well in the large processor. I use mine more often than the large one, which I use mainly for making nut butters. Now they make processors that come with small and large bowls.
Coffee and Spice Grinders: I must admit that I do not grind my own coffee. However, the coffee connoisseur will probably want a coffee grinder and, if he or she also grinds spices, will need two. I have an electric spice grinder and I absolutely love it. I use it for all sorts of spices and seeds, and it even grinds small amounts of bread for crumbs. The bowl of a spice grinder should be removable for easy cleaning and made of stainless steel to prevent odors from being absorbed into the surface.
Toaster or Toaster Oven: Sometimes I miss my old toaster, a hand-me-down from my mother. However, I do not have room on my countertop for a toaster and toaster oven. I must have the oven. It toasts four slices of bread at one time. It is great for baking three or four potatoes rather than heating the big oven. It also heats small amounts of hors d'ouevres. Leftover pizza stays crisper than when reheated in the microwave. Mine also has a 'top brown' feature that makes great cheese toast without frying in the pan. It also has a broiler function which is handy for one or two portions of meat. Now they come with additional bells and whistles that I just do not need.
Countertop or Immersion Blender: I have a countertop blender, but do not use it very often. It is stored in the laundry room. I do, however, use my hand immersion blender often. It is superb for blending sauces or soups without making another bulky appliance dirty. Foods are blended directly in the cooking pot, not in batches. And it takes up much less storage space.
Electric Grill/Griddle: There are many nice stovetop grill and/or griddle pans that are great if you have a gas range. However, those of us who have ceramic stovetops cannot use them. I tried one that is specifically for ceramic tops and it just does not do the job. So I finally purchased an electric combination griddler that has interchangeable grills and griddles. It can be opened to lay flat or closed to do foods like panini. It works very well and cleans very easily.
Waffle Maker: There really is not much to say about a waffle maker except that you will need one if you want to make waffles. Mine is fairly basic and inexpensive. It is round with deep grooves, various temperature and texture settings, an on-off light, and it beeps when the waffles are done. There are many different types, sizes and brands available so do your research to make certain you get what you want.
Slow Cooker: Slow cookers are useful for busy people who need to start a long cooking dish in the morning so they can do other things during the day. They also come in handy when you need extra cooking space for a large gathering, or for transporting foods to a potluck. There are many different sizes, so plan wisely and consider your needs before making a purchase.
Dehydrator: This is not for everyone but, if you have a vegetable or herb garden, it is very convenient. It dries foods so much more efficiently than the oven, microwave or sun (unless you live in a very low humidity, sunny region). My dehydrator is stored in a closet, but is easily accessible when the herbs are in season. The size and power you need depends on the amount you will be drying at one time.
Bread Machine: If you like to make bread, you might want a bread machine. It really makes bread making easier when time is an issue. You can use it to make the dough, then bake the bread in the regular oven. I prefer homemade breads to store-bought because I can control the ingredients. Most of the machines have timers so you can place the ingredients in the bowl and set the time for when you want it done. I love making bread in my standup mixer, but this is less mess and so convenient. You do not need the most expensive. Shop wisely. An important consideration is counter space. If you want to use it often, find a place for it. I keep mine in the laundry room and it is easy to move to the kitchen.
Ice Cream Maker: If you love ice cream or frozen yogurt, give this some thought. As with everything homemade, you can control the ingredients and make frozen desserts without the preservatives. You can also make sherbets. Ice cream makers are great and lots of fun. If you have kids, consider the crank-style so they can get in on the act. Otherwise, go for an electric.
Knife Sharpener: This is mentioned on the cutlery page but is worth mentioning again. You can use a sharpening stone or invest in an electric sharpener. They are not very expensive and take up very little storage space. Make certain you purchase one that is appropriate for the types of knives you own.
It is amazing how many cooking utensils you can accumulate through the years. At some point, you will find your favorites and, hopefully, discard the ones you do not use. I have done that several times through the years, but it still takes two baskets, one on either side of my oven, to hold utensils I use most often. That does not include the ones I keep in a kitchen drawer "just in case" I need them. Since I have not used most of those tools for years, I guess it is time to sort through them again.
What to look for: Stainless utensils are wonderful, but cannot be used in all cookware or bakeware. Therefore, you might want to start with wooden, plastic or silicone items. The quality of wooden utensils differs as much as the styles available. You do not need the most expensive, but very cheap sets are not worth it. As for plastic or silicone utensils, they must be resistant to high heats. I have had some that melt when resting on the edge of a hot pan. There is even a difference in rubber spatulas. Some are much too thin and soft. They tend to deteriorate in a short time. Flexibility is essential, but it must be stiff enough to scrape, stir and fold mixtures, as well as stand up to use.
Types of Utensils
Spoons: There are spoons for cooking and spoons for mixing, some of which are interchangeable. The spoons I use most often are wooden. They are essential for stirring, whether it be batters, sauces or soups and broths. I have several different sizes ranging from short for small saucepans and bowls, to very long for large stock pots and deep mixing bowls. It is the same for heat-resistant plastic spoons. I have several of those and use them mostly for cooking sauces in large sauté pans. The one I use most is a large, flat spoon. I guess it is not a necessity if you have wooden spoons, I just like it. I also have a large slotted spoon which is essential. I consider ladles to be in the spoon family. I won't admit to how many of those I have accumulated through the years. I have several plastic and stainless. And then there is my grandmother's stainless ladle that is no longer used, but holds a place of honor in my hutch. It is, after all, nearly 100 years old. As I said before, wooden and plastic utensils are essential for nonstick pots and pans to prevent scratching the surface, but I also use them with my stainless cookware.
Spatulas: I guess I have as many spatulas as spoons, but with good reason. There are many different sizes and shapes, each of which serves a purpose. The wooden spatulas have the largest variety of shapes, mostly useful for a sauté. I use one with a slight curve and slits most often. It is great for chopped vegetables and for moving things around in a skillet. Most of the others are more narrow, straight and, admittedly, I seldom use them. The one wooden utensil I had and never used was a flat spatula designed for turning over fried foods, such as eggs. It has no flexibility, making it difficult to get under things. For that I use the plastic spatulas or my favorite flexible fish spatula. A slotted spatula is great because the oil or fat drains before turning or removing from the pan. I also have one with a solid, longer surface for larger foods. As with spoons, wooden and plastic spatulas are essential for nonstick surfaces. A large, flexible stainless spatula is a must for baking cookies and other items when you need a very thin edge for lifting. I also use it to remove pizza from the oven. Rubber-type spatulas are a must for scraping the inside of mixing bowls or removing the contents from processors. As with other utensils, I have several shapes and sizes. There is the tiny fellow for the mini-processor. I find both medium and large useful for larger bowls. Then there is the spoonula. That is a spatula that is shaped like a spoon. It is very helpful in scooping mixtures out of the bowl. All of the spatulas I use now are made of silicone and stand up to high heat. I often use them for stirring food cooking in pans. Since silicone takes on the odors of the food, such as garlic, I have a couple that I reserve just for baking. If you make a lot of frosted cakes, you will want to consider icing spatulas. Like many of you, I used to use a table knife to smooth or swirl the frosting. Then I purchased a rather small icing spatula and it really makes the job easier because it covers more surface and has some flexibility. Now I have a large spatula and an offset spatula. The offset, meaning the spreader is lower than the handle, works well for cakes that get frosted in the pan, as well as for spreading batters in jelly roll pans, because you can easily get to the edges.
Tongs: The more you cook, the more you learn. I used to use tongs only for grilling outside or for turning pan-fried meats and fish. Then I purchased some good restaurant-style stainless tongs in two different sizes for indoor use. I keep finding new uses for them, such as turning greens as they cook, combining and serving long pasta with sauce, turning or lifting roasts, tossing salads, and much more. The brands I have are spring-activated and have an easy to use locking device so they will stay closed when stored. That is a big plus, because I can keep them in the utensil basket within easy reach. Most recently, I purchase stainless tongs with a silicone coating to be used in nonstick pans. I would consider several tongs are essential to any kitchen.
Whisks: There are times when you will need a whisk. Electric mixers, processors and blenders can do the job, and are especially useful when working with large amounts, but why make those dirty in preparations that can be done just as easily with a wire whisk. A whisk is also essential for cooking thick sauces or gravy to prevent lumps. I have several different sizes. The tiny ones are very good for mixing ingredients in a small bowl, such as vinaigrettes. I use the larger ones for all sorts of things. The most common whisks are the balloon type, but there are flat whisks designed specifically to get in the edges of saucepans. When purchasing a whisk, look for one that has some flexibility. Most importantly, it must feel good in your hand.
Grilling Utensils: If you are going to use a large outdoor grill, you really must have a set of grilling utensils. They have long handles that protect your hands and arms from the intense heat. They are also sturdier than most indoor utensils. You will need tongs, a large spatula and a basting brush. Additionally, a wire brush is essential for cleaning the grates.
Cooking Fork: I have several two-prong cooking forks of various sizes, but I find I only use the oldest, which is not very large but very sharp and sturdy. I use it mostly to check vegetables or long-cooking meats for tenderness. A two pronged fork is also convenient to hold roasts in place while carving. My tongs have replaced most of the fork's previous uses, but I still like to have it on hand.
You really should exercise caution when purchasing gadgets that claim to make life in the kitchen easier. Many are useless and take up a lot of precious storage space. My mother went through a brief stage when she became addicted to gadget collecting and all those gadgets ended up in my kitchen when she moved in with me. I did not have the heart to throw them out. She eventually realized we were not using most of them and she said to get rid of what we did not need. But there are some gadgets, including a few that came from Mom, that are very useful and some that I consider essential. How important they are to you depends on the type of cooking you do and the frequency with which you think you will use them.
Types of Cooking Gadgets
Pepper Mill: You know you should be using freshly ground pepper for all of your cooking, as well as at the table, right? So you need at least one pepper mill. There are many choices as far as style, size and composition. Make certain that whatever you choose has a high-quality steel grinding mechanism that adjusts to various grind sizes. My favorite mill and the one I have been using for cooking as long as I can remember is a large, brass mill made in Greece. It cost a bit more, but no other mill I have owned has lasted as long, so I purchased a smaller one for the kitchen table.
Thermometer: Everyone really needs to have an instant read thermometer. Even if you are an experienced cook, you can't take chances with large cuts of meat or poultry that need to be cooked to a certain internal temperature for safety. Not to mention, you don't want to overcook that rare beef roast. They have other uses, such as determining the temperature of lukewarm water for baking with yeast. I have a battery operated digital variety because the numbers are easy to see. But I keep a regular one for backup just in case the battery dies. If you make candy or do a lot of frying, you will want a candy/deep fat thermometer. I have one, but I rarely use it.
Vegetable Peeler: This is essential for peeling lots of vegetables and some fruits, but especially roots and tubers. You can use a paring knife but, more than likely, you will remove more than just the peel. Invest in a good one with which you are comfortable. There are several types and shapes. I prefer the old-fashioned swivel peeler. You can also get a serrated edge peeler, which works well in foods like tomatoes and peaches, although I rarely get the opportunity to use it.
Citrus Juicer or Squeezer: This is not essential since citrus juice can be squeezed out by hand. However, when I need a large amount for a recipe, it comes in handy. Since I don't want to invest in an electric juicer, I have one that has a removable top with holes to catch the seeds that sets on little bowl.
Egg Slicer: Of course, you can slice eggs with a knife, but this is so quick and it slices cleanly without breaking up the yolk. For chopped eggs, you simply lift the whole sliced egg and turn it 180 degrees, then slice again. They say a well-constructed egg slicer can also slice through mushrooms or strawberries. I tried the mushrooms but it did not work with my slicer.
Garlic Press: There are times when you want to press or crush garlic instead of mincing it to get all of the juices working. That can be done with the back of a knife, but this is quicker. Don't fall for the claim that you can put the unpeeled garlic in and the peel will stay behind. The problem with that is, if you need to do more than one clove, you have to remove the peel from the previous clove first. I prefer to peel the cloves by whacking with the side of the knife, then pass the smashed garlic through the press. I also suggest you run hot water over the holes immediately after use so that cleanup is easy. Get a press that feels good in your hand, especially if you will be pressing multiple times.
Bulb Baster: You can use a large spoon to baste roasts, but a baster can get into those tight spaces without having to tip the pan. I say it is essential. The best are the ones with metal tubes and rubber bulbs. The bulbs will wear and crack in time, but you will get your money's worth out of it.
Box Grater: Even if you have a processor with appropriate blades, you will want a stainless steel box grater. Although they take a little more elbow grease, they are sometimes quicker and a lot easier to clean. Purchase a good quality. It doesn't need to be the most expensive, but very sturdy and sharp.
Microplane (Rasp): I like to do my research before purchasing some of the products suggested by professional chefs because some are just not necessary for the way I cook. When everyone started pushing the microplane, which originally was a hardware product known as a rasp, they said you could get one at any hardware store. I tried that, but had no idea what I wanted. So I found one in a cooking catalog. It really is not expensive and, let me tell you, it is every bit as wonderful as they say. It is great for grating the zest off of citrus fruits. You can also use it for spices like ginger and nutmeg. I use it most often for grating hard cheeses, such as Parmesan and Romano. It can also take the place of that garlic press if you grate the garlic cloves. You might want two, a fine one for zest and spices, and a medium or coarse for cheese.
Potato Masher: There are potato ricers and there are potato mashers. I prefer to use the masher. Maybe it is because that is what my mother and my grandmother always used. I also think it is a quicker process and you never take the potatoes out of the pan in which they were cooked, so they stay hotter. Additionally, it is a multi-tasker. It can be used to mash berries or canned tomatoes and to break apart ground beef as it browns. They come in various forms, but I believe they all do the job. By the way, I have one from my grandmother, possibly great-grandmother, that was wooden. It is shaped like a large pestle. It was probably used back in the mid-19th to early 20th-century. I have never used it, but it is proudly displayed in my house as a family antique.
Cork Screw: This is a must if you cook with wine. Even less expensive wines sometimes come with corks. There are many different types available. Choose something simple that works for you.
Manual Can Opener: It goes without saying that you need a can opener. However, if the one you have is electric, buy a manual opener just in case you need it in a power outage. The one I have cuts through the seal on the side of the lid rather than the top of the lid so you don't need to worry about getting cut on a sharp edge.
Cheese Slicer: This borders on being a utensil, depending on the kind you have. Mine is the kind that looks like a small spatula with a cutting edge carved out of the middle. A cheese slicer is useful when you want thin slices, thinner than you can normally make with a knife. Most of the cheese I purchase comes in brick form, so it essential for me to have a slicer when making sandwiches. I also use it when having cheese with crackers or fruit.
Meat Pounder: You can use the bottom of a saucepan or a rolling pin to pound meat and that is just fine. However, you will be much happier with a real pounder. There are many different varieties available, so you really need to consider what type you need or which feels most comfortable. There are stainless, wooden, flat disks, hammers, with and without prongs or notches. The first one I had was stainless with a handle and a flat disk that you had to use in an 'up and down' motion. I found it tedious and hard on my wrist. Then I found a double-sided stainless hammer. One side is flat for tender cuts that just need to be thinned and pounded to even thickness, and the other side notched, for tough cuts. I like the hammer motion much better. I have not had opportunity to use the notched side, but I still love the pounder. I would probably never use prongs, and the wooden pounders are more expensive than the stainless, mostly for the aesthetics. So, if you prefer to use something other than a saucepan, do your research before you purchase.
Strainer: A strainer is essential for making a sauce or purée when you want to discard unwanted particles, such as seeds or skins. One of the simplest strainers is a wire mesh basket with a long handle. The juices are pushed through the mesh with the back of a spoon. It doubles as a sifter. A chinois is a stainless strainer shaped like a cone, usually paired with a wooden pestle for pushing out the juices. A more elaborate strainer, and one to consider if you will be working with large amounts, is the food mill. Most come with several disks that have different size holes. A food mill rests on a bowl and is operated with a crank handle. It is wonderful for straining large batches of cooked fresh tomatoes to remove the skins. It can also double as a potato masher. I have a food mill, but I must admit I seldom use it unless I am canning tomatoes.
Funnel: You might not use a funnel often, but the time will come when you will wish you had one. I have a set of three different sizes. I also have a canning funnel that has a wide opening that fits the top of a jar. Even if you don't can, it is very useful for placing foods into jars.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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