Pots and pans and strainers oh my! How much cookware does the home cook really need? Do you really need that slicer-dicer-chopper-fold the laundry-thingies you saw on the midnight infomercial? The price of that cheap little piece is always too much for a pile of plastic that does not do the job it promised. I have seen chefs turn up to even the simplest of cooking jobs carrying more than it would take to make a meal for a small country when all they really need is a good knife, something to sharpen it with and couple of pots. You may want more stuff, better stuff, more expensive stuff but you can get by with these basic essentials.

Do not get me wrong; I am as partial to a kitchen full of mixers, blenders, electrical appliances and assorted useful, and not so useful, gadgets as the next person is, I have a kitchen full of them.They are great for improving your cooking ability but a good knife, or two, is essential.

The first and most essential piece you need is a chef’s knife that is as large as you feel comfortable with, an 8-inch knife with a blade that curves slightly to allow a rocking motion is a good start, then a paring knife, about 4 inches, for cutting small vegetables and a carving knife. If you buy one about 10 inches long it can also double as a bread knife. A serrated edge is a good idea and it makes slicing fresh bread a dream. A boning knife is good if you are going to be deboning your own chicken, always a good idea although not essential. There is no reason to pay for extra knifes but a set can actually be good value and give you more for a similar amount of money. However, check carefully what is in the set first.

If the sets you are looking at have too many knives you do not know what to do with or that you think you will never use, pass the set by. It is often better to purchase individual knives that feel comfortable in your hand and that you are comfortable using than to have a bunch of extra knives sitting in your drawer.

I was given two very nice expensive knives that are wonderful to use and easy to sharpen. Calphalon manufactures these knives, they are beautiful to look at and use. I also own a huge old knife made by Analon that has a rubbery handle and was rather inexpensive. It too is beautiful to use although not so aesthetically pleasing. I found a very cheap mezzaluna, a knife with a curved blade that makes short work of piles of herbs, on closeout at major kitchen store.

Finding good knives are a snap and good deals are out there if you are willing to look. Whatever you do make sure you can feel the knife hold it in your hand. It should fit your hand well and be well balanced. The next thing you need is steel. Contrary to common belief the steel does not sharpen the knife instead, it hones it. Through use, the edge of blade actually curves over along the blade. This is what makes the knife feel dull and makes it difficult to cut. Using the steel, you straighten the curve or bend along the cutting edge of the knife. Using the steel to hone the blade reduces the need for a full sharpening. To sharpen the blade you will need a grinding stone or a sharpener. These sharpeners are fairly inexpensive and easy to use. You can pick up one at any discount house wares store or kitchen store. If you learn to use both of these tools properly, your knives should last for years.

Pans also need to be good quality, not expensive. Price is not the only guideline to good quality. Just make sure they are of a good solid construction. I use a set of stainless steel made by kitchen aid and they have disks of stainless steel sandwiching a disk of copper. The handles are riveted on and reinforced. They are very sturdy and I like the way they heat and cook. I also use some cast iron pans I inherited from my grandmother and a huge middle of the road fry pan from Macy’s that I bought on sale. It also has a thick sandwich of copper and steel. The sandwiches promotes good even heat distribution and helps to prevent things burning. Stainless steel provides a wonderful cooking surface but it can be difficult to keep clean and food will sometimes stick.
Another option is anodized aluminum. It is good quality, easy to clean but it does not brown as well as I like. Whichever style you prefer look for heavy bottoms and riveted reinforced handles. Sometimes a set is a good option but you can end up with a bunch of steamers or odd pans you will never use. Make sure the set does not contain anything do not need or want otherwise you end up spending money for unwanted items. Buying open stock pots and pans may be a less expensive option. You can just purchase just the pans you want. Shop around and get your best deal. The internet also has some good deals but watch out for shipping and handling fees, which can be excessive and can drive up the price of what appeared to be a good deal. Thrift stores are goldmines for cast iron at a fraction of the price.

A good wok on the other hand should be made of thin light steel and cost very little, but always check that it has a good well-fixed wooden handle. The best place to buy this pan is usually the local Chinese supermarket. A good chopping board is another necessity though two are better than one as this helps to prevent cross contamination if you designate one for uncooked meats fish and poultry. In addition, another for things like fruit and salads. I like plastic, they are durable and easy to clean most are dishwasher safe and they do not hold food bits in the pores like wood.

Stand Mixers can be useful if you intend doing a lot of baking. However, unless you make bread on a regular basis, which I do, then buying a simple, good quality hand held mixer rather than a heavy stand version is a better bet. I use the little hand held one to whip potatoes or for small jobs, they take up little space and will save you hundreds of dollars over the stand mixer.

An immersion or stick blender is always useful for soups and the occasional smoothie and most come with attachments like choppers for nuts or vegetables. A good quality immersion blender is Moulinex or Braun; both are powerful and easy to clean. In addition, both are relatively cheap and come with attachments for chopping or mixing. A food processor is a much desired and much used kitchen machine. They are powerful and easy to use but they can be pricy and difficult to clean. I use a Cuisinart a lot and it seems to be a very good machine for a reasonable price, but it only came with one blade and to purchase other ones is expensive. In addition, it is not as smooth to use as I would like the top some times becomes balky and just will not go on straight.
So again, shop around and get the most bang for your buck. Most of the top manufactures make great food processors and some come with all the blades and such you will use. Test them out at the store, I do not recommend whipping up a batch of pasta dough or anything but test the lid and make sure the blades are easy to change with out cutting your hands.

I also use a mandolin not the musical version but the food slicer. It is easy to use and the slices are amazingly consistent. French fries and chips are a snap to whip up.
There is an almost unending list of kitchen equipment that you could buy and some you will find you can’t live without but make sure you get the essential good quality basic cookware and knives right and it will make your cooking easier and more enjoyable.

©2008 Article by: Genevieve@ezsoutherncooking.com