The average home cook does not need dozens of complicated and expensive kitchen utensils, just the right basics. Here are some suggestions for the utensils you'll need for common cooking needs.
A rectangular shaped spatula is handy for flipping burgers, pancakes, eggs or grilled cheese sandwiches, stirring a vegetable saut� or a sauce, when you need to scrape along the bottom of the pot.
Use this to peel cucumbers, carrots, potatoes, eggplant or even apples.
Large Cooking Spoons
Metal or plastic, one solid and one with holes or slots. Use for stirring sauces and saut�s, and serving hot food.
A sharp knife with an 8-12 inch blade is essential for slicing, dicing and mincing. The metal of the blade should extend into the handle, to give the knife strength and balance. Cheap or dull knives can cause trouble and cut poorly.
A paring knife blade is about 5 inches. Use it for peeling and slicing fruit and vegetables, or trimming raw meat.
These come in different shapes, so pick the one most comfortable for you. Use tongs to pick corn out of boiling water, or to grab and turn pieces of meat or large chunks of vegetables in a pan.
For mixing soups and sauces, combining dry ingredients, or whipping cream or egg whites
From draining pasta to rinsing berries or vegetables
For serving soup or sauces
Heat-Resistant Rubber Spatula
It's best to buy heat resistant, since you can use it anytime you need to scrape out a pot or bowl, whether or not the food is hot.
Buy a sturdy set, whether plastic or metal.
A solid plastic set is a good choice, as the handles won't break off
Wooden or plastic, with thick rounded handles, for mixing batter, salads, casseroles and sauces.