The following items allow a cook to create most types of food with maximum efficiency. For some items on this list, it is best to have a few good-quality pieces that serve a variety of purposes. Low-quality cooking tools can be less versatile and need to be replaced more often.Know More
A set of at least three high-quality knives is essential. A large chopping knife, large serrated carving knife and smaller paring knife serve most everyday purposes.
For cooking, get a large non-stick frying pan and a good set of heavy saucepans. One each of small, medium and large sizes is typically sufficient. Also, have several sturdy sheet pans for baking.
Essential tools include a can opener, vegetable peeler, grater and measuring cups and spoons. Also, get a set of nesting mixing bowls, a large colander or strainer and a large liquid measuring cup.
Finally, there are several essential kitchen items for which quality is less important. These items are easy to purchase at discount or home goods stores. A kitchen should have a large casserole pan, tongs, wooden spoons, a whisk, a potato masher, a slotted spoon, a spatula, a rolling pin and one or more chopping boards in various sizes.Learn more about Cookware & Kitchen Tools
Anolon, the American gourmet kitchenware line, makes its dishwasher-safe cookware from hard anodized aluminum. It also integrates the aluminum with a layer of stainless steel, bronze or copper to increase durability or improve conductivity.Full Answer >
Belgique cookware is made and sold by Macy's as a private brand. The line of cookware is non-stick and is hard anodized. It is commonly found in a stainless steel finish.Full Answer >
Ceramic cookware is safe to prepare and serve food in when it is labeled as a Perfluorooctanoic acid-free product. Cookware that is PFOA may still be used safely, as long as the cookware is not scratched or dented. This food-safe ceramic cookware is typically labeled as being PFOA free.Full Answer >
Induction cooktops use magnetic fields to induce electric currents in iron or stainless steel pans. Since these metals are poor conductors of electricity, much of the energy is dispersed, causing the pan to heat up. Induction cooktops heat much faster than gas or electric, since the heat comes from the pan itself rather than a burner heating the pan and then transferring that heat to the food.Full Answer >