2. FIND THE RIGHT COOKWARE

Pots and pans

"Cookware" refers to the stuff that goes on top of the burners: pots, kettles, and their ilk. Here's what you need:

  • 1-quart saucepan
  • 2-quart saucepan
  • 4-quart saucepan
  • 8-quart stockpot (for cooking pasta, stews, etc.)
  • 8-inch skillet
  • 14-inch skillet
  • Roasting pan (for that big turkey on Thanksgiving)
  • Large, heavy kettle with a tight-fitting lid (Also called a dutch oven. We don't know why.)
  • Ridged grill pan

It is especially important with these items that you pick quality over quantity or price. If you get cheap stuff, it'll make your job in the kitchen (more) miserable.

You want pots and pans made of stainless steel, preferably with copper bottoms (copper conducts heat better than stainless steel but requires frequent polishing). The bottoms should be heavy and flat, the handles riveted to the pan and oven-safe (not plastic), and the lids should fit securely. It's probably a good idea to get skillets that are coated in non-stick Teflon, although you should make sure they're high quality with hard surfaces that resist damage from scratching and high heat. The non-stick coating makes them much easier to clean, and allows you to cook with very little oil and fat. Remember to avoid using metal utensils when cooking (they scratch the Teflon).

Knives

You should also get your hands on a quality knife set. Although quality knives can be quite expensive, they're worth the investment because, with proper care, they'll last forever and save you extra sweat in the kitchen. You should start with:

  • An 8- or 10-inch chef's knife (for cutting meat and vegetables)
  • A 3- or 4-inch paring knife (for smaller tasks)
  • A serrated knife (for slicing bread and soft fruits)

You should also get a set of steak knives for the table, unless, of course, you and your friends are all vegans. Buy knives with high-carbon stainless steel blades and handles that feel comfortable in your hands. Make sure the handle is riveted to the blade, especially if it's wood - otherwise moisture can get trapped in the space and deteriorate the handle.

To keep your new knives sharp and shiny, you should probably get a knife sharpener as well. The electric kinds are the best, but are also (surprise surprise!) the most expensive.