Kitchen Equipment Essentials, Part 1 (Large Things)

A little side gig of mine is giving cooking lessons to friends. Some of these friends are single guys who have NO IDEA how to cook or what they need to stock their bachelor pad with to get going. I thought it would be helpful for anyone who’s just starting out (in a new home, or starting out in the kitchen in general) to provide a list of items that I’ve found essential. In the future, I’ll also provide a list of things that are “not essential, but helpful” – those little luxuries that you can get by without, but will make your life behind the stove a little easier.

A little disclaimer: I obviously spend more on kitchen equipment than the average bear. In fact, a huge chunk of my personal “net worth” (which isn’t much) is probably kitchen equipment. I’ve made this choice because this is my profession, and my hobby, and my love. I don’t really care about what kind of car I drive or having a lot of jewelry, but kitchen stuff is my thing. So, when I outline the products I use, please don’t think I’m a snob (please! I’m not!). These are just the items that have served me well, but I want you to find what works best in YOUR kitchen, at your budget. If you have any questions, please ask in the comments!

Pots & Pans
You’re obviously not going to get anywhere without these. I use All-Clad, an amazing wedding gift from my parents. Now obviously, All-Clad isn’t fit for everybody’s budget, but I do recommend that you buy the best-quality pots and pans you can afford, even if you have to save up for them to buy one piece at a time. You know that $60 set of pots and pans you see on people’s wedding registries? That set probably won’t live to see the couple’s 3rd anniversary. I know, I had a set like that in college. Actually, two sets. But I’m expecting to pass my All-Clad on to a grandchild. The good news is, if you invest in high-quality (recommended: stainless steel), you don’t need THAT many pieces. I have a 10-piece set, which includes:

That’s it! These were the only pots and pans I had for years, and they were all I needed! Over the years, I’ve supplemented with a few additional pieces, which I’ll discuss when we get to the “luxuries” portion of this event.

I use Wusthof, but there’s lots of great (and pricey!) brands out there like Shun and Global. There’s also plenty of more affordable brands – Forschner makes a good set that is similar to what I used in culinary school. The most important thing is that the knife feels comfortable in your hand, so make sure you pick out your knives in person if you can.  A basic set of knives includes:
  • French knife, also sometimes called a “chef’s knife” – this will have a 8″ to 10″ blade, and you’ll use it for everything from chopping vegetables to slicing meat.
  • A small paring knife for peeling fruit and other small tasks.
  • bread knife, for… know.
  • Kitchen shears, which are good for not only opening packages, but snipping up herbs and cutting up pasta.
  • A set of steak knives if you’re a meat eater.

Along with feeling good in your hand, a knife that stays SHARP is equally important. You may have to sharpen it now and again, but it needs to keep a good edge. When I see people using dull knives, 1.) it makes me twitchy, and 2.) it reminds me of the mantra, “a dull knife is a dangerous knife.” It’s true – the worst cut I’ve ever had in the kitchen was from a dull knife. Which leads me to….

Knife Sharpener
So important. You need one of these. I use something similar to this, but there’s lots of methods to sharpen your blades including steels and a set of sharpening stones. So, make sure you get some sort of sharpening system, and use it. Frequently.

Cutting Boards
I have three boards – 2 Epicurean boards which are eco-friendly and dishwasher-safe (I use these for everything non-meat), and a cheap plastic board for all meat and fish – it’s best to have a separate board for all things meat, so that there’s no cross-contamination going on.

Mixing Bowls
I have 4 different sizes of USA-made Anchor Hocking glass bowls. Choose whatever bowls you love (glass, ceramic, plastic, stainless steel or other), but you should probably have 3 – 5 different sizes. Bonus if they’re dishwasher safe. Double-bonus if they’re attractive enough to double as a serving bowl.

And finally…

Sheet Pans (Rimmed Baking Pans)
These are a huge kitchen workhorse. Anything you put in the oven can go on these. You can also use them as tray, or to make a makeshift extra shelf in your fridge. These take a huge beating over the years, and even the “nice” brands can’t seem to withstand the abuse, so I go extra-cheap on these. I found a brand of USA-made aluminum pans similiar to these at my local restaurant supply store, and they were just $4 each. At that price, I don’t have to worry about scratching them or running them through the dishwaher a thousand times. But the set of 2 that I use now have held up for over two years, and they look pretty good! $8 well spent. An 18″ x 13″ pan (or a “half sheet pan,” in restaurant terms) is a perfect size for all your kitchen uses.

If you liked this post, you may want to check out the other installments of the “kitchen equipment essentials” series: Part 2 (Small Things) and Part 3 (Small Appliances)

Disclosure: This post contains affiliate links – which means I might earn a few cents (or if I’m really lucky, even a few dollars) if you click on them and end up buying something. However, ALL opinions and recommendations are my own (and 100% honest) and are not affected by the use of these links.

Thanks so much for reading. I really appreciate everyone who reads and comments. If you like what you’ve seen here, please follow me on Facebook and Pinterest to receive daily updates.
facebook-like-me-button1         Follow Me on Pinterest

Stay Connected


  1. Thank you so much for this post, as well as parts 2 & 3, and Spice Drawer Essentials. I’ve recently decided to learn how to cook, and, though, I can find many recipes online, it’s been very hard to find anything about how to do anything, or what I will need to do it. I’ve really been enjoying your blog, and I’ve finally gotten up the nerve to try something out, so I will be making your Guacamole Rice as part of a meal with Bobbi’s Kozy Kitchen’s Chicken Enchiladas. So far, my wife has been really excited new-found interest in cooking. I’ll let you know how the new recipes turn out.

    • Thanks so much, Dan! I put a lot of time and effort into these posts, but was never sure if anyone was finding them helpful 🙂

      I can’t wait to hear about your kitchen adventures! Cooking is so much fun, and I’m sure your wife will love to have a husband who can cook her a great meal!

  2. Can I ask how you store your knives? I have a bit of budget to get a quality set, but I am hearing that the traditional knife block set isn’t the way to go, but where to keep all these way-ward loose knives?

  3. Hi Kristine – I actually DID buy a basic knife block set from Wusthof. I knew I need a French knife, bread knife, pairing knife, steak knives and shears, and by the time I would have bought all of those things separately, it would have been more expensive than buying a set. However, I bought a very basic set, and the knife block that came with it actually had EXTRA empty slots, so I could keep building my knife collection as needed, and still have a place to store them. I believe that if you can also buy JUST knife blocks for storage (no knives included). Hope that helps!

  4. Great decisions ,I’ve truly been getting a charge out of your online journal, and I’ve at last gotten up the nerve to have a go at something out, so I will be making your Guacamole Rice as a major aspect of a feast with Bobbi’s Kory Kitchen’s Chicken Enchiladas.I would have purchased those knife and sharpener independently, it would have been more costly than purchasing a set.Thanks for presenting the facts and helping me to get a clear understanding of what I should be thinking about and considering for my first Kitchen Knives purchase.Thanks again and keep up the good work.

Leave a Reply

Your email address will not be published. Required fields are marked *