Photos by Rich Hein/Sun-Times
We’re always looking for a great article and advice on what to tell first time kitchen owners to put in their kitchen. What knives do you really need? What pots and pans will give your friends kitchen envy? Well this article at the Chicago Sun Times does the trick and provides insights into these and other questions of kitchen stocking.
Some highlights include:
- Knives: A chef’s knife, a paring knife, a boning or utility knife and a steel. These are the essentials in order of importance, and these will take you far.
- Pots and Pans: Look for pans with heft. Start with 10-inch saute pan and a three- or four-quart saucepan with a lid. Misc: A 9-by-13-inch baking pan (glass or metal) comes in handy, and not just for baked goodies (think lasagna, roast chicken).
- Kitchen Gadgets:
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- Tongs. They cost but a few bucks and are incredibly useful when sauteeing, grilling, flipping and so on.
- Whisk. “The most efficient way to mix, by far,” Koetke says.
- Spoons. Again, super cheap. Wooden is nice because it’s gentler on food than metal. And, Crumpacker says, “they feel good in your hand.”
- Spatula. Another all-purpose tool. Silicone is key because you can use it for both hot and cold foods, Koetke says.
- Measuring cups/spoons. No second-guessing when trying out recipes.
- Colander/strainer. For draining pasta, a kitchen staple, rinsing and draining produce and more. Can opener. The moment you realize you don’t have one is when you really need one. And then you’ll smack yourself. So get one.
At How to stock your first kitchen
