• Bowls – a set of glass or stainless bowls.
  • Can Opener – hand operated
  • Casserole – Both a cooking utensil constructed of glass or glazed ceramic that has handles on either side and can have a tight fitting lid, and the food prepared in it.
  • Cheesecloth – A versatile, natural cotton cloth that can aide many kitchen tasks. It will not break apart when boiled, nor will it affect the flavour of foods it encounters.
  • Colander – A perforated bowl used to strain off liquid from food, especially after cooking. A must for draining pasta.
  • Cutting Board – A wooden cutting board as large as is practical for your space. How to clean your board.
  • Dishware – A sturdy set for eight can be affordable.
  • Double Boiler – two pots: a large one that looks a lot like a regular saucepan and a smaller, more shallow pan that nestles inside.
  • Drinking Glasses – A combination of taller drinking glasses and shorter tumblers. Don’t get plastic except for small children.
  • Dutch Oven – A large kettle with a tight fitting lid used for braising or stewing foods. Usually made of enameled cast iron.
  • Grater – a box grater serves most purposes but hand held ones take up less space.
  • Flatware – Service for eight. Shop carefully as some really cheap ware has rough, almost sharp. edges
  • Thermometer – A device to measure the temperature of cooked food.
  • Kitchen Towels – A kitchen towel is plain, usually white, often with a stripe, and very
    utilitarian. They are absorbent and durable and should be available in bulk, because you need a clean one every time you cook.
  • Knives/Cutting Devices (in order of importance)
    • Chef’s Knife – 8″ to 12″ depending on the size of your hand. It isn’t necessary to buy a really expensive knife but it must feel comfortable. Don’t buy a knife you can’t try. How to use.
    • Steel – Often called a honing or sharpening steel it is neither. Its sole purpose is to straighten the edge of the blade. There is no point having a good knife without a steel. How to use.
    • Paring Knife – a small knife with a plain edge blade Used for detail work which would be awkward with the larger knife
    • Peeler – a device with a safety blade for peeling firm vegetables. While a paring knife can perform the same task it requires greater skill to do so safely and with minimum waste.
    • Bench Knife – aka bench scraper, dough knife, or pasta knife.
    • Shears – a pair of sturdy scissors capable of medium duty kitchen tasks (cutting up chickens). A pair that comes apart for cleaning is particularly useful.
    • Boning Knife – usually 6″ or so with a thin flexible blade which lets it easily follow the contour of the bones.
    • Serrated – The blade has a cutting edge that has many small points of contact with the material being cut. Usually used for bread and tender fruit.
    • Cleaver – An ax-like cutting tool used for a multitude of tasks. A good cleaver has a well balanced weight and can easily cut through bone as well as chopping vegetables.
  • Ladle – A bowl-shaped spoon with a relatively long handle used for serving soups, stews, and sauces .
  • Measuring cups – liquid measure – a 1 cup and 4 cup glass measure
  • Measuring spoons – dry measure – two sets of spoons 1/4 teaspoon to 1 tablespoon, and a set of dry measure cups 1/4 cup to 1 cup.
  • Pot Holders and Oven Mitts – for those who don’t have good kitchen towels
  • Potato Masher – the simple heavy wire masher performs best
  • Rolling Pin – A kitchen tool used primarily to roll out dough, but has many other uses as well. Although there are varying types, one characteristic remains with all, a perfectly symmetrical cylinder to make the dough evenly flattened.
  • Saucepans – Straight sided clad (multiple layers of metal) or at least double bottomed pots, 4 and 6/8 quart sizes will be the most useful. Sets are pretty and sometimes the most economical but leave you with un-needed pots. Wait until you’re flush to buy non-stick.
  • Sauté Pan – Has a wide flat bottom, and relatively tall, vertical sides.
  • Sheet Pans – Rimmed aluminum baking pans in 1/4 sheet 9″ x 13″ and 1/2 sheet 18″ x 13″ and full size 26″ x 18″. Few home kitchens can use full sheet pans.
  • Skillet/Frying pan – Wide flat bottom with sides that flare outward at an angle. It has about 30% less cooking surface than a similar diameter sauté pan. You should have at least one good cast iron and one non stick.
  • Spatula – a small implement with a broad, flat, flexible blade used to mix, scrape, spread and lift material. The name encompasses a wide variety of shapes
  • Spoons – Wooden/bamboo stirring spoons and metal serving spoons
  • Steamer – either a metal pot insert or the traditional bamboo multi part steamer
  • Stock Pot – is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. These are available in many sizes.
  • Tongs – 12 inch metal (may have composite handle inserts)
  • Whisk – A cooking utensil consisting of several wire loops secured to a handle Used to blend ingredients smooth, or to incorporate air into a mixture