How to Stock Your kitchen (The Non-Edible Edition)

Here’s what you need, at minimum:

· A stockpot for boiling pasta and lobsters (if you can stand their screaming. It’s like the Silence of the Lambs up in there)
· A saucepan or two. Heavy bottomed so it doesn’t burn the contents.
· A frying pan (I like them large and in cast iron. Non stick, naturally, really easy to clean. They go from range top to oven. You can make fried chicken, pancakes, cornbread – anything really. And they are heavy and the stuff doesn’t burn).
· A 10- inch chef’s knife
· A paring knife
· A serrated long knife (for bread and tomatoes)
· One or two cutting boards (I like wood but there are others that take less room)
· A whisk
· Tongs
· One of these
· A clutch of wooden spoons
· A metal spatula for flipping pancakes, eggs, steak…
· Silicone spatulas in various sizes
· Nesting mixing bowls
· Measuring cups (for dry ingredients) and spoons
· A 4-cup glass measuring cup (Pyrex goes into the microwave)
· A microplaner (for parmesan cheese, zest, chocolate, ginger…I use mine every day)
· A citrus squeezer, or a reamer. I like the squeezer.
· Parchment, plastic wrap, foil
· A tea kettle and/or a coffee maker of some sort.