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
Belgique cookware has a non-stick inside center that is made of hard anodized aluminum; the rest of the pan is stainless steel. Belgique is a personal brand that is only sold at Macy's.Full Answer >
As of 2015, Amazon and Good Housekeeping have reviews of Calphalon cookware on their websites. Amazon's website contains written reviews and star ratings submitted by customers. Good Housekeeping publishes results of tests conducted within its Good Housekeeping Research Institute.Full Answer >
The best cookware for electric stoves transmits heat quickly and evenly over a flat surface. Cookware intended for electric stoves often works well on gas ranges also; however, cookware designed for gas stoves and open-flame cookery is not always suited to electric ranges.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 >