These are a Few of My Favourite Things . . .

My brother recently informed me that my love for kitchen supply stores is unnatural.  I never thought I had a problem.  I always thought it was normal to get a hard-on while looking at pots and pans.   Because for me, be it something as basic as the housewares aisle at Walmart, or my personal paragon of gourmet goods and kitchen implements Williams & Sonoma, I can’t help but get ridiculously excited by the prospect of buying new things to spruce up my kitchen.  So when my brother told me that I had a problem, while we were casually perusing the grill aisle at one of my regular haunts, I was somewhat taken aback.  Apparently he didn’t share my zeal for the quest to find the perfect grill.

However, my experience with my brother opened my eyes to the fact that while not everyone needs a flame-coloured nine-inch square Le Creuset cast iron grill with panini press attachment, there are some basic kitchen items every person ought to have regardless of culinary prowess.  Whether it is a young college student starting out, an urge to purge with spring cleaning around the corner, or a genuine interest in knowing you have the necessary things to whip up any foodie’s delight, a list of vital kitchen supplies is bound to come in handy.  And so, I submit to you a list of 20 items needed in every good kitchen:

1. Chef’s Knife – you can use this standard eight-inch knife for pretty much anything cooking can throw at you. It is my number one item on the list for a reason.  Accordingly, I’d suggest shelling out for a more expensive high quality one.  I personally prefer carbon steel knives with reinforced forged handles that are comfortable to hold.  (I use the eight-inch Henckels Twin Pro S Chef Knife.)

2. Paring Knife – the partner to the chef’s knife, this small knife is perfect for more delicate work.  Again, it’s been my experience that the money you might pay for the Wusthof is worth the numerous IKEA or no-name knives I’ve thrown out over the years.  (I use the four-inch Henckels Twin Pro S Parer.)

3. Bread Knife – this knife rounds out the trio, and is necessary for, you guessed it – cutting bread.  However, the teeth of the knife make it indispensable for other foods with a hard surface and soft interior.  (I use the eight-inch Henckels Twin Pro S Bread Knife.)

4. 500 mL Measuring Cup – if you are going to get only one measuring cup, make sure it is a two-cup one with easy to read fill lines. (I use a standard glass pyrex 500 mL measuring cup.)

5. Measuring Spoons– contrary to popular belief, a small kitchen spoon does not substitute for a teaspoon measure.  Ditto for the large kitchen spoon and the tablespoon.  You only really need the two.  So shell out for the sake of accuracy, particularly when baking.  (I use a set of four stainless steel measuring spoons, which includes both the teaspoon and tablespoon.)

6. Wooden Spoons – the basic wooden spoon is necessary for mixing pretty much everything in pretty much every situation.  The wood is great because it won’t scratch most surfaces.  (I use standard dollar-store wooden spoons.)

7. Medium Sized Ceramic Mixing Bowl – a bowl that is large enough to hold two litres of liquid should be sufficient for most of your kitchen needs.  Make sure the bowl is of high enough quality that it can serve as the top to a double boiler.  (I use my grandma’s ceramic mixing bowl.)

8. Large Stainless Steel Pot with Cover – whether it is boiling water for pasta or mixing up a mean chili, a large covered pot is a must-have in any kitchen. (I use a 3.4 L Lagostina covered pot.)

9. Frying Pan – everyone needs a good frying pan, whether they plan on making grilled cheese or a Spanish potato tortilla.  Try to get a pan without a plastic handle so that it can go directly from the stovetop into the oven.  The non-stick coating can be a life-saver to new chefs, but beware that if it ever starts chipping, it’s time to get a new one.  (I use an All-Clad copper core fry pan.)

10. Sauce Pan with Cover – a small sauce pan is perfect for heating up soup for one, or adding the finishing touches to your famous mixed berry coulis.  (I use a Le Creuset Cast Iron Enameled Saucier.  In flame, of course.)

11. Cast Iron Dutch Oven – it is definitely worth the investment in buying a cast iron dutch oven.  The pot retains heat incredibly well, and it is not uncommon for it to go from the stove, to the oven, to the table, to the fridge.  It is also advisable to spring for the enamel coating, which will make clean-up a breeze.  (I use a 5 qt Le Creuset Cast Iron Enamel Round French Oven.)

12. Metal Baking Sheets – it’s important to have a few metal baking sheets for making cookies, toast and so on.  Some people prefer non-stick, but a piece of parchment paper does the same trick nicely.  Make sure that the baking sheets are of such a size that you can fit two lengthwise in your oven at the same time.  (I use two standard 12 x 17 inch no-name metal sheets.)

13. Medium Grade Microplane – the microplane can be used as a cheese grater, a citrus zester, a nutmeg shaver, a garlic press, and so on.  The medium grade provides the greatest versatility.  This is one of the more recent discoveries in my kitchen, and it has made a whole slew of other gadgets obsolete.  (I use the Microplane medium grater.)

14. Kitchen Scissors – scissors come in handy for any number of cooking needs.  Get a pair that are heavy

duty and feel comfortable to hold.  Also, reserve these scissors for kitchen use only.  There is nothing more frustrating than finding your scissors in the bathroom where they have been used for who knows what.  (I use the OXO Good Grips All Purpose Kitchen Scissors.)

15. Double Balloon Whisk – a whisk is good for, well, whisking things.  You may not think you need to whisk too many things, but it’s great to have around when you want to make something light and airy.  (I use a large stainless steel balloon whisk with a metal ball insert.)

16. Plastic and Silicon Spatulas – sort of cheating by putting these two together, but you need two different types of spatulas.  You should have a plastic one for all of your frying pan needs, and a silicon one for scraping the leftovers out of bowls, leveling things and so on (I use a dollar store plastic spatula and a medium Le Creuset silicon one.)

17. Food Processor – the crazy thing about a food processor is it does a million things other than chopping up your food.  It’s probably worth your while to get something a little more heavy duty than the Slap Chop, but you can get a decent one for less than $50.  In addition to chopping things, I make sauces, dough, crushed ice, etc.  (I use a cheap Hamilton Beach one my mom got on sale at Zellers.)

18. Industrial Kitchen Tongs – a pair of stainless steel tongs are great for picking up hot things, as well as threatening people to get the hell out of your kitchen.  (I use a standard-sized pair with a silicon handle.)

19. Strainer – it seems kind of obvious, but a strainer/colander/water-remover-doohickey is a must-have for any chef who plans on boiling something in the reasonably foreseeable future. (I have an ugly yellow plastic one that I’m currently thinking about upgrading.)

20. Pepper Mill – if you are going to get one thing to make you feel fancy, a pepper mill should be a serious consideration.  Cracking your own fresh pepper and adding it to your food, whether it’s Kraft Dinner or steak tartar, is going to bring it to the professional level. (I use a wooden pepper mill on large grade that my aunt gave me.)

Of course, there are lots of other things that are nice to have around, but if you have everything on the list above, you have a pretty decently stocked kitchen ready for most things the culinary world can throw at you.  And if you need any help picking out the best items, I’d be happy to join you on your next trip to the store.  I promise I’ll try not to be “too happy” though.

Comments (0)

Subscribe to this comment's feed

Write comment

Email Name		Title Comment smaller | bigger
		I have read and agree to the Terms of Usage. Write the displayed characters Add Comment