2014-01-13
General update. I removed the pricing info because I don't update it all that often, and you should do your own research anyway.
cast iron seasoning advice
----------Cutlery
Knife maintenance and sharpening - MUST READ FOR ALL
Kitchen shears
8" chef's knife and 4" parer combo
10" bread knife
12" slicer
Boning knife
I removed the links for gyutos and Chinese cleavers. Just know that there are options out there which may tickle your fancy more than the standard Western chef's knife. My personal favorite is a thin Chinese cleaver, ideal for vegetable and meat slicing prep.
Don't be afraid to modify your knives. If there's a part of the blade that's causing discomfort, round it off with some sandpaper. Same goes for the scales (the two pieces sandwiching the tang in non-molded handles).
----------Cookware
Fantastic starter set
It turns out that the best-performing SS skillets are those that have fully-clad construction; the ones with disc bottoms tend to have problems with heat control.
Roasting pan with V-rack
A roasting pan can be used for standing rib roasts, hams, turkeys, chickens (butterflied or not), etc. It should be strong enough that you aren't worried about it permanently deforming when it's loaded with meat. The handles should be strongly attached and tall enough so you can fit your hands through even when you're wearing mitts. On the other hand, the handles should not be offset so far from the pan that you risk burning your wrists and forearms on the oven walls. The pan should be stainless steel for two reasons: the first is that you can build a pan sauce from the fond which sticks to the SS surface, and the second is simply for easy care.
10" and 12" non-stick skillet combo
8" and 10" non-stick skillet combo
Non-stick skillets don't last indefinitely, so instead of buying something top-dollar, just get something decent and replace it when it sticks too much for your taste. This way, you'll keep enjoying the least sticking for the lowest cost. Just make sure that the aluminum is fairly thick, or bonded to a clad base, in order to minimize warping. You won't need stainless steel, either, because food contacts only the inert non-stick surface. Be warned that aluminum cookware will not work on induction cooktops unless a ferritic alloy is bonded to the base.
PTFE cookware is 100% safe if and only if the temperature of the cookware does not exceed approximately 450 degrees F or whatever is listed in the instructions, whichever is lower. The cookware generally cannot reach this temperature if food or water is in it (certain conditions may allow it).
I recommend a relatively lightweight 8" skillet for egg flipping.
12" cast iron skillet - get one with a large helper handle
Steak, cornbread, hamburgers, pork chops, etc. all go in this. Cast iron skillets are great for anything requiring either broiling or searing. Cast iron is also extremely durable and almost non-stick with a proper seasoning. If you have multiples on hand, you can make panini-type stuff by sandwiching (no pun intended) something in between.
Tip for lifehackers: if you know a buddy with connections to a machine shop, have them mill the inside of your cast iron skillet perfectly flat. Strip the seasoning and re-season afterwards and enjoy a glass-smooth cooking surface.
2-qt sauciér
Since sauciers AKA chef's pans are usually shaped so that a balloon whisk can fit in the corners, it's great for foods requiring whisking, like sauces or roux. Stainless steel holds up to whisking indefinitely, but metal-safe coatings have progressed significantly. YMMV.
Fully-clad construction is superior to disc-bottom for this application. A 2-qt model is great for a few people but 3-qt models are very versatile in their own right.
12-quart stock pot
Use this for pasta, soups, stocks, brining (LOW SALT % PLEASE), specialty deep frying, etc. Disc-bottomed is fine, but stainless is better than aluminum because you may want to do acidic foods in this like tomato sauce, apple sauce, mulled apple cider, etc. Be cautioned that even anodized aluminum can be dissolved by acidic foods. Note that a pot without cladding or a disc bottom may end up with a warped bottom.
- Top-rated pressure cooker, great for soups, stews, stocks, canning, etc.
[URL="http://detonator.dynamitedata.com/cgi-bin/redirect.pl?user=u00000687&url=http%3A%2F%2Fwww.amazon.com%2FWeber-7416-Rapidfire-Chimney-Starter%2Fdp%2FB000WEOQV8%2Fref%3Dsr_1_1%3Fs%3Dhome-garden%26ie%3DUTF8%26qid%3D1324756705%26sr%3D1-1"]Charcoal chimney - if you have a charcoal grill, you NEED one of these
Charcoal grill, the classic
Oh, you can also sear right on top of your charcoal chimney in a pinch.
----------Appliances
Rice cooker - if you make rice frequently, a rice cooker makes a task dead simple and attention-free
A Kitchenaid stand mixer - be warned that Kitchenaid mixers have been known to fail when kneading bread dough or doing similarly tough jobs. Kitchenaid will not always honor their warranty when this happens. I've heard that the Commercial line is a little more rugged than the rest, though (including the Pro line), and some mixers have been upgraded with an all-metal transmission after 2006?
Stick blender
Cuisinart 7-cup food processor
Spice grinder - buy one for spices alone
----------Bakeware
Aluminum half sheet pans - don't skimp on sheet thickness, you want two of the same size
Cooling rack - have several of these. Non-stick is fine. They are very useful.
Silicone mat - make sure the mat you pick fits inside at least one of your sheet pans. An extra-large one can also come in handy if you don't have a nice surface for pastry or bread work
Circle cutters
----------Tools
Digital scale - MUST HAVE FOR ANY KITCHEN
Anova sous vide circulator
Aeropress coffee maker - no, it doesn't really make espresso, but it makes great Americanos
Rolling pin
Measuring spoons
Ladle
Balloon whisk - the OXO 11" balloon whisk is the last whisk you'll ever need. Except for the 9", for sauces.
Bowl scraper
SS spring-loaded tongs
Pyrex 4-qt mixing bowl
Probe thermometer
Fridge thermometer
Oven thermometer
Fat separator
Silicone basting brush
Pepper mill
Microplane fine grater
Microplane coarse grater
Microplane extra coarse grater
Pizza cutter
V-slicer - great for fries and vegetable prep
Salad spinner
Egg slicer - for mushrooms too
Disposables:
Heavy-duty aluminum foil, regular and extra-wide and non-stick
Parchment paper
Butcher's twine
Bar Keepers Friend
Shelf liner
Suggested reading:
http://www.cookingforengineers...+Materials+of+Cookware
http://www.cookingforengineers...7&title=Cutting+Boards
http://www.cookingforengineers...9&title=Kitchen+Knives
http://www.cookingforengineers...2&title=Kitchen+Scales
General update. I removed the pricing info because I don't update it all that often, and you should do your own research anyway.
cast iron seasoning advice
----------Cutlery
Knife maintenance and sharpening - MUST READ FOR ALL
Kitchen shears
8" chef's knife and 4" parer combo
10" bread knife
12" slicer
Boning knife
I removed the links for gyutos and Chinese cleavers. Just know that there are options out there which may tickle your fancy more than the standard Western chef's knife. My personal favorite is a thin Chinese cleaver, ideal for vegetable and meat slicing prep.
Don't be afraid to modify your knives. If there's a part of the blade that's causing discomfort, round it off with some sandpaper. Same goes for the scales (the two pieces sandwiching the tang in non-molded handles).
----------Cookware
Fantastic starter set
It turns out that the best-performing SS skillets are those that have fully-clad construction; the ones with disc bottoms tend to have problems with heat control.
Roasting pan with V-rack
A roasting pan can be used for standing rib roasts, hams, turkeys, chickens (butterflied or not), etc. It should be strong enough that you aren't worried about it permanently deforming when it's loaded with meat. The handles should be strongly attached and tall enough so you can fit your hands through even when you're wearing mitts. On the other hand, the handles should not be offset so far from the pan that you risk burning your wrists and forearms on the oven walls. The pan should be stainless steel for two reasons: the first is that you can build a pan sauce from the fond which sticks to the SS surface, and the second is simply for easy care.
10" and 12" non-stick skillet combo
8" and 10" non-stick skillet combo
Non-stick skillets don't last indefinitely, so instead of buying something top-dollar, just get something decent and replace it when it sticks too much for your taste. This way, you'll keep enjoying the least sticking for the lowest cost. Just make sure that the aluminum is fairly thick, or bonded to a clad base, in order to minimize warping. You won't need stainless steel, either, because food contacts only the inert non-stick surface. Be warned that aluminum cookware will not work on induction cooktops unless a ferritic alloy is bonded to the base.
PTFE cookware is 100% safe if and only if the temperature of the cookware does not exceed approximately 450 degrees F or whatever is listed in the instructions, whichever is lower. The cookware generally cannot reach this temperature if food or water is in it (certain conditions may allow it).
I recommend a relatively lightweight 8" skillet for egg flipping.
12" cast iron skillet - get one with a large helper handle
Steak, cornbread, hamburgers, pork chops, etc. all go in this. Cast iron skillets are great for anything requiring either broiling or searing. Cast iron is also extremely durable and almost non-stick with a proper seasoning. If you have multiples on hand, you can make panini-type stuff by sandwiching (no pun intended) something in between.
Tip for lifehackers: if you know a buddy with connections to a machine shop, have them mill the inside of your cast iron skillet perfectly flat. Strip the seasoning and re-season afterwards and enjoy a glass-smooth cooking surface.
2-qt sauciér
Since sauciers AKA chef's pans are usually shaped so that a balloon whisk can fit in the corners, it's great for foods requiring whisking, like sauces or roux. Stainless steel holds up to whisking indefinitely, but metal-safe coatings have progressed significantly. YMMV.
Fully-clad construction is superior to disc-bottom for this application. A 2-qt model is great for a few people but 3-qt models are very versatile in their own right.
12-quart stock pot
Use this for pasta, soups, stocks, brining (LOW SALT % PLEASE), specialty deep frying, etc. Disc-bottomed is fine, but stainless is better than aluminum because you may want to do acidic foods in this like tomato sauce, apple sauce, mulled apple cider, etc. Be cautioned that even anodized aluminum can be dissolved by acidic foods. Note that a pot without cladding or a disc bottom may end up with a warped bottom.
- Top-rated pressure cooker, great for soups, stews, stocks, canning, etc.
[URL="http://detonator.dynamitedata.com/cgi-bin/redirect.pl?user=u00000687&url=http%3A%2F%2Fwww.amazon.com%2FWeber-7416-Rapidfire-Chimney-Starter%2Fdp%2FB000WEOQV8%2Fref%3Dsr_1_1%3Fs%3Dhome-garden%26ie%3DUTF8%26qid%3D1324756705%26sr%3D1-1"]Charcoal chimney - if you have a charcoal grill, you NEED one of these
Charcoal grill, the classic
Oh, you can also sear right on top of your charcoal chimney in a pinch.
----------Appliances
Rice cooker - if you make rice frequently, a rice cooker makes a task dead simple and attention-free
A Kitchenaid stand mixer - be warned that Kitchenaid mixers have been known to fail when kneading bread dough or doing similarly tough jobs. Kitchenaid will not always honor their warranty when this happens. I've heard that the Commercial line is a little more rugged than the rest, though (including the Pro line), and some mixers have been upgraded with an all-metal transmission after 2006?
Stick blender
Cuisinart 7-cup food processor
Spice grinder - buy one for spices alone
----------Bakeware
Aluminum half sheet pans - don't skimp on sheet thickness, you want two of the same size
Cooling rack - have several of these. Non-stick is fine. They are very useful.
Silicone mat - make sure the mat you pick fits inside at least one of your sheet pans. An extra-large one can also come in handy if you don't have a nice surface for pastry or bread work
Circle cutters
----------Tools
Digital scale - MUST HAVE FOR ANY KITCHEN
Anova sous vide circulator
Aeropress coffee maker - no, it doesn't really make espresso, but it makes great Americanos
Rolling pin
Measuring spoons
Ladle
Balloon whisk - the OXO 11" balloon whisk is the last whisk you'll ever need. Except for the 9", for sauces.
Bowl scraper
SS spring-loaded tongs
Pyrex 4-qt mixing bowl
Probe thermometer
Fridge thermometer
Oven thermometer
Fat separator
Silicone basting brush
Pepper mill
Microplane fine grater
Microplane coarse grater
Microplane extra coarse grater
Pizza cutter
V-slicer - great for fries and vegetable prep
Salad spinner
Egg slicer - for mushrooms too
Disposables:
Heavy-duty aluminum foil, regular and extra-wide and non-stick
Parchment paper
Butcher's twine
Bar Keepers Friend
Shelf liner
Suggested reading:
http://www.cookingforengineers...+Materials+of+Cookware
http://www.cookingforengineers...7&title=Cutting+Boards
http://www.cookingforengineers...9&title=Kitchen+Knives
http://www.cookingforengineers...2&title=Kitchen+Scales
Last edited: