A Well-Equipped Kitchen

A Well-Equipped Kitchen
by Toni Scott
plug itWhen it come to setting up a well-equipped kitchen, it is often a good idea to start from the very beginning. You may have more kitchen stuff than you use regularly with lots of tools that are no longer up to the task or have been forgotten. If you're in your first apartment or recently married, you're probably already at the very beginning and need to start from scratch... Either way, what follows is an overview of the necessities with some important notes on considerations you should make as you browse the housewares department. Let's take a look at the essential building blocks of truly functional kitchen workspace.
Cutting boards

You'll need at least two cutting boards, one for meat and one for veggies. There are myriad types on the market and you should take stock of your available storage and lifestyle before choosing. There are beautiful, functional (and very expensive) butcher-block-type cutting boards you can buy, but remember these must be meticulously cared for to avoid the cultivation of dangerous germs and NEVER soaked in water. Larger versions can take up lots of counter and storage space, so keep these things in mind before making a big investment. Plastic and silicone versions are perfectly functional for average jobs and can be easily cleaned in the dishwasher, but don't provide the surface area of the larger wooden boards.

Cookware

It's easy to be overwhelmed by the choices out there when it comes to cookware. It's also very easy to spend your kids' college money on pots if you're not careful! Besides what you like the look of and what feels good in your hand, there are a few things to think about before choosing cookware. For instance, what kind of heat source does your stove-top utilize? Gas stoves work well with all kinds of cookware, but electric stoves can take longer to adjust the amount of heat being used, so you want to avoid cookware that is overly heavy, as this will delay heat adjustments even further. Finally, if you have an induction cooktop, make sure you acquaint yourself with the manufacturer's recommendations as some cookware will not allow the magnetic currents responsible for heat. If you're reassessing your current tools, inspect your non-stick pieces for scratches and other damage to the non-stick surfaces. Cookware with this damage should be replaced.

10" inch skillet 8" inch skillet 1 qt saucepan 3 qt saucepan 6 qt stock or soup pot Roasting Pan

Bakeware

Another category with lots of choices, today's bakeware includes some pieces that would leave our grandmothers stumped. some of the newest stuff--like flexible silicone muffin and loaf pans--can take some getting used to and aren't necessarily good replacements for tried and true earthware, pyrex or metal pieces.

Shallow baking Pan and or "cookie" sheets (they are good for more than cookies!) 9 x 13 inch casserole 9 x 9 inch casserole

Knives

Skip the $800 knife set and get quality versions of the following essential blades to get your kitchen running:

8" chef's knife Paring Knife Bread Knife Steak Knives (4-8)

Sundry Tools

Measuring Cups (dry) Measuring Cup (wet) Measuring Spoons Graduated Mixing Bowls (set 3-5) Strainer or colander Can Opener Pepper Grinder (If you're not already, get in the fresh-ground pepper habit!)

Utensils

Whisk Tongs (1-2) Silicon Spatulas (2-3) Wooden Spoons (2-3) Large Spoon Large Slotted Spoon Vegetable Peeler Cheese Grater Wine opener