$200-300 No-Frills Kitchen
The New York Times has an article on getting a basic kitchen setup. The full article has information on what’s important, what trade-offs to make, when it’s worth buying extra and when it’s not; here’s the basic list of items:
- 7 qt. saucepan
- 3 qt. saucepan
- 1 qt saucepan
- pot cover (for above)
- 10 in. nonstick frying pan
- 14 in. steep-sided skillet with handles
- 13x18 in. sheet pan
- loaf pan, nonstick
- roasting pan
- 1½ qt. mixing bowl
- 3 qt. mixing bowl
- 5 qt. mixing bowl
- measuring cup
- 6 in. strainer
- vegetable peeler
- skimmer
- 14 in. colander
- 2 wooden spoons
- slotted spoon
- 13 in. solid spoon
- bread knife
- 8 in. chef’s knife
- paring knife
- heat-resistant spatula
- 9 in. tongs
- 12 in. whisk
- 6 oz. ladle
- 12x18 in. cutting board
- instant-read thermometer
- can opener
- mandoline
- grater
- salad spinner
- food processor
- coffee/spice grinder
- whetstone
- measuring spoons
I have most of this stuff, and most of it’s useful. I think I have a skimmer somewhere, but I’ve never used it—frankly, a slotted spoon works just as well IMHO. I have no idea why one would need a thermometer for cooking; somehow mankind managed to survive for millennia without thermometers. I do have a floating thermometer for brewing, and a clip-on for cheesemaking, and a meat thermometer which I don’t think I’ve ever used. I think I have a whisk, but I don’t really have much call for it. I don’t see the point of a mandoline: I can cut with a knife, after all.
I’m thinking that maybe a food processor would be handy, but again: somehow I’ve lasted this long without one, and our race has survived even longer without them. Cooking for one is pretty quick as it is, after all.
One thing he doesn’t mention that I have is a hand mixer. Honestly, though, it’s not worth much: mashed potatoes can be made by hand, without electricity. The mixer has bread kneading attachments, but I always knead by hand anyway—so what’s the point?
