The slide show I added is a list of basic kitchen equipment each new cook should have in their home. Most items on this list do not need to be purchased at a high-end store, with the exception of knives and kitchen shears. Those items you should really shop for. A knife, especially a dull one is the most dangerous item in a kitchen. You want a knife that fits comfortably in your hand, slices, chops with ease, is stainless steel and wont rust. A good pair of kitchen shears should be sharp and able to cut through chicken bones.
Last if you are using an electric can opener, throw it away and buy one that is not electric. Why, how often do people actually clean the blade? Cutting boards and electric can openers are the fastest way to cross contaminate food in your kitchen and potentially get someone very sick.
Glass is used for measuring wet ingredients, and come in 1 cup to 8 cup sizes.
You want a rigid blade from at 6-8 inches and an offset handle, which will let you slice through sandwiches with ease.
A solid rather than a wired handle will prevent food from getting stuck inside. Buy one with thin wires, to make sure it’s well-balanced when whipping egg whites or cream.
Used for turning meats and tossing vegetables in a skillet.Select a style with nonslip handles.
You will want an 8- to 9-inch blade, and the metal that extends from the handle to the edge of the blade and acts as a finger guard while you’re chopping. This knife should feel comfortable in your hand.
An easily adjustable grind setting will let you go from coarse to fine. There are also disposable pepper-mill’s available for the beginner.
After spinning your salad, the solid bowl doubles as a serving bowl.
This style gives you a better grip than a older swivel kind This model is perfect for hard-to-peel foods like mangoes and spaghetti squash.
A standard waiter’s corkscrew will open both beer and wine.
Buy a large one for pasta and a small one that can double as a flour sifter.
A box grater is the most versatile with six different grate options to shred, shave, dust, and zest. Choose one with a sturdy handle.
For small tasks that require a fine grate of citrus zesting, grating Parmesan, garlic, and nutmeg.
Invest in a sturdy pair with tapered, fine tips and roomy handles, sharp enough to cut through chicken bones.
Should be sturdy to maneuver heavy dough’s yet flexible and heat-resistant that can be used in pots.
A curved head will let you get into corners of bowls and pots. But one made of metal gets the job done faster.
For dry ingredients, you’ll need at least 1-cup and 4-cup measuring tools on hand.For measuring spoons oval style are ideal to fit into spice jars.
The blade should be between 3 to 4 inches for small, fine cuts like coring tomatoes and peeling fruits and vegetables.
A nice shortcut while chopping. You will want one that works on unpeeled cloves and is dishwasher safe.
The thin blade will allow you to get under delicate items like fish, cookies and pancakes. A medium-length blade will prevent flipping or picking up foods at an awkward angle.
You want to have more then one cutting board. You want one for meats, chicken, seafood, vegetables, fruits to prevent cross contamination.
Pick a sturdy spoon with a rubber handle that won’t get too hot.
A safe-cut, or smooth-edge, model cuts around the outside of the can, rather than the lid
To keep track of whats roasting or baking. Some digital models allow for multiple timekeeping, allowing you to multitask.
Find one that is easy-to-read and shatterproof.
Look for a large “bowl” like spoon that makes it easy to serve soups.
The best models are big enough for both a lime and a lemon