So you need to stock your kitchen, whether you’re just setting out on your own, or you’ve made a New Year’s resolution to spend more time in your kitchen, or you’re getting married, or you’re just plain tired of TV dinners and eating out all the time.  At some point you just figure out that it’s actually lots of fun to cook in your own kitchen, whether it’s tiny or huge, and less expensive to eat at home.  It’s more healthy too, since you can avoid the large portions that are typical in a restaurant and control the amount of fat and sugar used in preparing your meals.

My kitchen is well-used.  My roommate eats a lot of cereal (right now he’s on a Cocoa Pebbles kick) but I try to cook three or four nights a week, and I try to have people over for dinner once or twice a month.  My kitchen really comes alive when friends or acquaintances show up—I hand them a drink and we start catching up on life and the guys plop down on the couch in the corner and the girls grab a knife and apron and start helping me cook.  It’s time for good smells and jokes and laughter and then sitting down to a relaxing meal together.

As a result, I have a lot of basic stuff in my kitchen and I don’t cook a lot of high-end, gourmet stuff.  I do the easy stuff, like pork chops that have been marinated in butter and orange juice (perfect for grilling outside), garlic mashed potatoes, bread, salad, and dessert.

When you start stocking your kitching you’ll need to think about how you cook—do you cook once or twice a week, do you cook every night, are you cooking ahead for the week or the month, will you be entertaining on a regular basis?  If you’re like me you want to cook as much as your busy life allows and you’ll want the basic kitchen stuff plus some extra appliances that you consider essential.  If you’re entertaining you’ll need to cook lots of finger food (you’ll need lots of small dishes or napkins to go with it) and you’ll need a full set of glassware plus a good set of mixing tools for your bar.

You’ll also want to consider what you like to eat.  If you love Chinese food or you want to eat a bit healthier you’ll consider a wok to be the centerpiece of your kitchen.  If you’re a meat and potatoes person you’ll need pots and pans for those dishes.  If you’re going for comfort food and set on replicating your grandmother’s baked macaroni and cheese you’ll need a casserole/lasagna dish, which will also be handy for baking chicken, green bean casserole, and even tuna surprise!  Or maybe you’re a pasta addict like me and you’ll use a six quart stock pot half the time that you cook.

You’ll also want to consider the space available to you—how big is your kitchen?  If you’re just starting out in a tiny apartment you won’t want to take up space with lots of extras that can be fun but take up too much space, but if you’re living large with lots of counter space you can set up a stand mixer, a bread machine, and that spiffy microwave.

When I first moved out of my parent’s house I didn’t really think about what I needed to cook—I just raided my mom’s kitchen and took her extra stuff.  (Thanks Mom!)  But if I had to do it over again I would definitely break kitchen “stuff” down into three categories:  absolutely basic “gotta have it,” absolutely useful and nice to have, and absolute luxury.

Absolutely basic and needed

• Frying/sauté pan – Good for omelets, fish, ground beef (for adding to spaghetti sauce), chicken,    vegetables, and grilled cheese sandwiches.  Just throw a little bit of olive oil in and go to town!
• 2 quart sauce pan – You have to have a small pot.  That’s all there is to it.
• 4 quart sauce pan – Great for steaming vegetables, heating up Campbell’s tomato soup, and simmering that perfect pasta sauce.
• Dutch oven – A Dutch oven is really just a heavy kettle with a tight-fitting lid.  I use mine for soups, stews, slow cooking, and it actually is large enough to fry chicken.  They’re also great for cooking up cheese dip for parties.  A cast iron Dutch oven like Le Creuset will hold heat very well, so it makes a great serving dish because it keeps all the second helpings warm.
• Knives – You’ll want to start out with at least a chef’s knife, a paring knife, and a serrated knife for cutting bread and vegetables.
• Cutting boards – Don’t use your brand new knives right on your countertop!  Maintain your knives’ edges with a couple of cutting boards.  Why two?  Cutting meat and vegetables on different boards will help you avoid cross-contamination in your kitchen.
• Measuring stuff – Measuring spoons, measuring cups, and a 4 cup liquid measuring cup.  OXO has some great measuring cups that help you keep track of the liquid even while you’re pouring.
• Spatulas and spoons – I have about ten or fifteen wooden spoons, which is probably too many, but I always have a clean one when I need it.  You’ll want at least two.  (Wooden spoons should be maintained with a little bit of mineral oil every month to keep them from splitting and splintering.)  Spatulas are great for mixing and spreading and for getting that last bit of chocolate frosting out of the bowl and into your mouth.  Silicone is the hot thing right now, and silicone spoons and spatulas are pretty useful, especially if you’re using pans with a non-stick finish.
• Tongs – I just got some tongs for my kitchen and I can’t believe I waited so long.  I’ve been stabbing the meat on my grill with a fork for years, and tongs make life so much easier.  And they’re not just for the kitchen—they’re great for serving food too, especially salad.
• Baking pans – A casserole/lasagna pan is essential.  I use mine for lasagna, baking chicken breasts, turkey casseroles, potato dishes, and sometimes for toasting garlic bread.  If you’re not a baker then you can skip some of this equipment.  However, you might want a loaf pan for banana bread or meat loaf.  A cooling rack is great for keeping your freshly cooked pizza crisp as well as cooling your chocolate chip cookies.  A pie pan can do double duty for your apple or blueberry crisp or as an individual pizza pan.  And if you’re going to embarrass your friends by calling attention to their birthdays you will need a couple of cake pans. 
• Mixing bowls – You are gonna have to beat eggs, make frosting, marinate meat, stir up your meat loaf, and dunk your fried chicken in flour.  That’s why you need mixing bowls.  If you can, get some with pouring spouts, it’ll help you contain the mess.
• Grater – Mmmm, cheese.  And chocolate (for garnishing desserts).  Or for grating carrots and vegetables.
• Colander/strainer – I use my strainer for washing vegetables and fruit and straining pasta.
• Cleaning up – You can’t just put everything in the oven when you’re done cooking.  You’ll need some cleaning brushes, sponges, washcloths, and dish towels.
• Toaster – For bagels, pop tarts, and toast.
• Coffee pot or french press – Even if you don’t drink coffee some of your guests might.  A french press is a great way so serve an excellent cup of coffee.  It might seem a little fancy, but they’re just a simple strainer and they make such good coffee that I use mine every morning.

Absolutely useful and nice to have

• Garlic press – I cheat and keep a jar of diced garlic in the refrigerator, just because I usually am deep in the middle of cooking when I realize that I need some garlic.  (Or I’m lazy and just don’t want to clean the press.)  But don’t do what I do, because a garlic press will give you the best flavoring your food deserves.
• Tea kettle – Sometimes you just have to boil some water, especially if you’re using a french press for your coffee.
• Blender – Margaritas, pina coladas, frappucinos, protein shakes and smoothies.  Oh yeah.
• Grill pan – A cast iron pan with ridges in the bottom can save your life when it’s too cold to grill outside.  I use mine for steaks, pork chops, chicken, and for grilling fruit for dessert.  I’ve also been known to use my grill pan as a panini press by heating it and a small cast iron frying pan in the oven, moving them to the stove, and pressing a sandwich down on the grill pan with the smaller pan.
• Bread machine – I wish I used mine more than I do.  They’re great for making bread without preservatives, for making dough for dinner rolls, and for making your house smell great.
• Food processor – Cut lots of things real fast, like pesto or cole slaw.
• Mixer – A handheld mixer will get most everyone through mixing up cake batter or making your mashed potatoes really creamy, but if you’re going to be doing a lot of baking you’ll want to think about getting a stand mixer.  A Viking mixer actually is really flexible and you can get a blender attachment for them.
• Crock pot/slow cooker – There’s nothing like coming home to a pot of slow-cooked soup, stew, or chili.  I’ve also used mine for making mashed potatoes.  I just turn it on high and by the time I’m home from church the potatoes are ready for me to add some cheese, milk, sour cream, and salt and mash them up.
• Rice cooker – If you eat a lot of rice these appliances are invaluable.  Add your rice and water, turn it on, walk away, and come back for perfectly cooked rice.
• Four-sided or six-sided grater – For the cook who needs options.

Absolute luxury – the wish list

• Electric frying pan/griddle – I have fond memories of my grandmother making Saturday morning pancakes on her electric griddle.  And they’re handy during the holidays, when four stovetop burners might not be enough.
• Electric juicer – When only fresh will do.
• Plate warmer – A warmer works great in your buffet line—think buffalo wings and other sorts of finger food.  Or just think about keeping your plates warm so you can socialize.
• Panini press/griddler – The countertop grill has come of age, and the best ones will have removable plates that let you make panini sandwiches or hamburgers.
• Waffle iron – Saturday morning waffles are the best, especially when they’re topped with fresh fruit and fresh whipped cream.
• Dessert whip – A whipped cream dispenser helps you create the perfect dessert (or the perfect waffle!).  You don’t have to use all the whipped cream at once, as a dispenser will keep your cream fresh in the refrigerator for about ten days.
  -Mike Hardie