Tools that everyone should keep in the kitchen

[bellavus]

Here is a listing of tools that you will need to prepare most meals at home (assuming you are cooking for 4 people or less).

Pots and Pans:
I prefer non-reactive pots and pans (Stainless steel or enamelized cast iron), as they do not leach metal into your food in the presence of acidic products (such as tomato).

Large pot with cover (3 gallon sized should suffice)

Large size saucier/skillet with cover

Medium size pot with cover

Medium size saute pan

Large size sheet tray with a cooling rack that fits above it

Roasting pan


Additionally, if you like grilling, you may want to get a grill pan if you don't already have a grill that you use outdoors:

Some people really like the George Foreman Grill. My personal opinion is that I really hate it. It does not cook food very evenly, and every time that I have used it, I have burned the outside of the food while the inside is raw. If you like your George Foreman, go ahead and use it.

[bellavus]

Kitchen Tools:
Everyone needs a few kitchen tools and utensils
You don't need to spend a fortune on most of these tools but I would recommend to get good knives. Good knives last a lifetime, if you take care of them. Don't put them in the dishwasher, hand wash only. Also, you must hone your knives every time you take them out with a steel. This will extend the life of the sharpness of the blade.

Wire whisk

Heatproof spatula (silicone)

Metal Spatula

Metal Spoons (slotted and whole)


Metal tongs (I prefer the ones that lock and have the silicone on the handles)

Chef's knife

Paring knife

Steel

Ladle

Vegetable peeler

Measuring cups/spoons

Colander

Mixing bowls

Cutting Board

[Sportsmedjosh]

Anyone list what would be some brands you would suggest for some serious about cooking.

[bellavus]

Electrics
Stove (range and oven)
Microwave

Not necessary, but nice:
Food processor (the larger the better)
Stand mixer
Hand mixer
Blender
Immersion blender
Rice cooker (beats cooking rice on the stove if you make it a lot)

[bellavus]

Brands that I really like and prefer:

Pots/Pans- Le Cruset and All-Clad. Both brands have extensive pan sizes/shapes that are non-reactive. The Le Cruset tends to be heavy and holds heat extremely well, and not ideal for a saute pan, but I use those pots/pans for most everything else. I really like all-clad for saute pans.

Kitchen Utensils- You can buy these at a restaurant supply store or walmart/target. All of these things (besides knives) can be purchased there.

Knives: Professionally, I use Henkels Knives, but I also have used Global Knives, as well as Wustof Knives. Spend a little more on your knives. It is not necessary to get the top of the line, but a good chef's knife should set you back around $50. Get a steel with your knives as well.

If you are planning on doing more agressive cooking, such as butchering meat and carving turkey, I would suggest getting a slicer (type of knife) and a boning knife. Otherwise, the chef's and paring knives should suffice. If you cut bread a lot, get a bread knife as well.

[Sportsmedjosh]

I was really expecting knives to be a lot more expensive than that. I was thinking about $300

[bellavus]

Originally Posted by Sportsmedjosh

I was really expecting knives to be a lot more expensive than that. I was thinking about $300

for one knife?! Total should run you around $200 or so for 3 knives, depending on the brand you get.

Honestly, you don't need to buy a whole set of knives. It isn't necessary. I have used 7 total knives out of my 15 knife stash from culinary school and that is doing all sorts of fancy things I would never do at home.

[Sportsmedjosh]

Oh no I was thining $300 for maybe 3 knives so i guess we were on the same page.

[bellavus]

Originally Posted by Sportsmedjosh

Oh no I was thining $300 for maybe 3 knives so i guess we were on the same page.

yeah, that would be about right. The Shun knives are around $200 a piece. I love the way they look, but they are heavy as hell and cause fatigue pretty quickly.

[LoveGuinness]

what are your thoughts on smart ware bakeware? i have two sets and adore them.

[bellavus]

Originally Posted by LoveGuinness

what are your thoughts on smart ware bakeware? i have two sets and adore them.

I use a similar version in the kitchen at school, but mostly for frozen desserts, such as mousse. I have never used it for hot applications, but I'm sure it's completely fine, if it's made of the same material as the heatproof spatulas.

The only thing I would not use it on would be the broil cycle on your oven, as it gets hotter than 500 degrees, which is the softening point of the silicone.

[Sportsmedjosh]

i honestly don't know the difference between broil and baking.

[bellavus]

Originally Posted by Sportsmedjosh

i honestly don't know the difference between broil and baking.

ok, let me define the terms:

Broil: The heat source is at the top of your oven, and it gets hotter than 500 degrees. That is why the broil setting on the knob of your oven is further than the hottest setting. This is good to use as a substitute for a grill if you do not have one. Be very careful using the broil setting, as you can burn your food extremely fast.

Roast: Pertains to cooking anything in the oven savory (not sweet), but mostly means at a higher temperature (350-450 degrees). Roasted meats and vegetables are common.

Bake: Pertains exclusively to cakes and breads. Generally done at a lower temperature than either broiling or roasting.