1 10 – 12 inch frying pan. A versatile, durable heavyweight pan with a heatproof handle. Treated properly, cast iron can be a wonderful non-stick surface, but if you do buy a non-stick coating, replace the pan as soon as it shows signs of wear.
2 cup small saucepan with lid for sauces and single serving sized preparations
1-2 qt saucepan with lid for dinner-sized portions of rice and starchy vegetables
3qt saucepan with lid for soups, steaming vegetables, larger batches for leftovers
1 gallon pot for boiling pasta, seafood, corn on the cob, etc.
8-9 inch square or rectangular baking pan
9×13 deep-sided casserole baking pan or casserole dish
Set of nesting mixing bowls
Set of nested measuring cups, set of measuring spoons
Graduated 2 cup liquid measuring cup
Wooden spoons or heat-resistant plastic spoons
1 metal slotted spoon
1 Rubber or Heat-Proof Silicone Spatula
1 flexible, wide and strong heat proof metal or plastic spatula for hot foods
1 wire whisk
1 good quality chef’s knife
1 good quality paring knife
1 vegetable peeler
1 serrated slicer
Cutting Board at least 18” across, made of high grade plastic or wood. Replace cutting boards when they start showing signs of deep grooves from repeated cuts.
1 colander (strainer) If space is tight, a hand tool that is held up against a pot for straining can be useful.
Individual-sized casserole dishes or deep soup bowls that can go into the oven
Individual portion-sized storage containers. Choose sturdy containers with tightly-sealing lids, preferably ones that can go from freezer to lunchbox, or even into the microwave. Doubling your recipe? Make 4 servings, eat 2, store 2!
2 Hot pads, 2 dish towels, scrub brush, dish drainer, hand soap
