Kitchen Essentials

Probably the most common question I get from my girlfriends who are just learning how to cook is what equipment they need to buy. I always remind them that it takes years to accumulate all the gadgets and there is no need to blow hundreds of dollars. Slowly adding to your collection creates memories and easy gift ideas for the man in your life ;)! However, everyone needs a starting point and from my experience here is a recommended path:

Pots and Pans! You can't do much without these, women, and although I'm a frugal one, you need to throw that trait out the window when it comes to pans. Get the best and the best is All Clad. Truly, it affects how evenly your food cooks and how well your pans will hold up over time. You will not buy another set if you go with the All Clad Stainless. I'm a fan of the stainless steel because I prefer not eating Tephalon on a regular basis; however, suit yourself. I recommend the 4" and 8" omelet/saute pans, the (at least) 8 quart stock pot and two covered saucepans, preferably in the 2 quart and 4 quart sizes. You do need at least one non-stick pan and I would recommend getting the All Clad 12 inch fry pan. You have to have non-stick with some foods (i.e. pancakes, fish, etc) , but I like to limit my family's exposure to it.

You are only as good (and fast!) as your knives, ladies! Invest in good knives and it will change your life! Once again, if you buy right, you will only buy once. I recommend the Wusthof Classic grip knives and don't buy the block set; buy one knife at a time and build the collection you desire and then have a block made or use a magnet (as pictured above). Start with a chef's knife (I love the Santoku by Wusthof!) and a paring knife and move forward from there. I don't recommend sharpening your knives yourself because they can get out of balance. Find a sharpener in your town and pay $5 every 6 months or so to have them professionally sharpened.

Just the picture of this pot makes me smile. The Dutch Oven...sigh. It screams of an inviting kitchen and this sucker is capable of the greatest pot of soup ever! Because its cast iron, you can brown that peice of meat on the stove, add sauce and finish it in the oven all in the same pot, making full use of all the flavor of those crusty little bits on the bottom of the pan. The cast iron also maintains heat really well, which makes it optimal when simmering soup or beans all day. Of course the top brand (and one I would highly recommend!) is Le Creuset, but you will spend hundreds of dollars. I read an article from a highly reliable source rating Target's brand, Chef Mate, in the top three of all Dutch Ovens (Le Creuset being #1, of course!) and it only cost $50 bucks. HELLO! Therefore, the Frugal Foodie went with that option and I have yet to be disappointed (although I'm secretly jealous of anyone who owns the 8 quart Le Creuset because lets be honest...it just looks cool on your stove!)

This is the hub of my kitchen. I literally use this 3 times a day (as in every meal!). I never take it off my counter. Don't get a cheap cutting board because if you take care of it with mineral oil rubs, its a friend for life. Obviously the Boo's Block is my recommendation!

The zest of kitchen life comes from the Microplane (accept no other brand!). This tools shaves cheese beautifully and you no longer have to roll your eyes when a recipe calls for zest. This tool takes the sweat out of zesting any citrus fruit (or nutmeg!).

My final recomendation for the kitchen is a subscription to Cook's Illustrated. I have learned more from this magazine than my own mother about cooking. It truly is my best friend in the kitchen and at $25/year, even the Frugal Foodie can justify that expense! I will probably do a whole posting just on this magazine because my love affair with this publication is slightly embarassing.