Stocking a Kitchen
Pots/Pans/Utensils | Pantry | Refrigerator | Other Essentials
Starting out, you may think that buying cheap pots and pans is a good idea. However, your investment in a good set of heavy, well made pots and pans should last a lifetime. The key words for quality are “stainless steel” and “heavy” (3-5 ply). Regular aluminum does not conduct heat evenly. Anodized aluminum is a good heat conductor, but these are generally expensive. They are non-stick and require extra care. In general, stay away from non-stick finishes for your main set of pans. For most cooking, the non-stick finish is not necessary, and when it gets knicked or scratched, your entire pan is shot. A good non-stick fry pan is needed, however.
Most sets will come with a small saucepan, a medium saucepan, a large saucepan,
a dutch oven, a double boiler and/or a steamer. In addition to these, you
may want a medium to large stock pot (especially if you cook a lot of pasta
or soup). Again, when buying the stock pot, go for heavy stainless steel.
It will be worth the money.
Keeping stainless steel pots and pans clean is easy. The best tool for scrubbing
them is a simple S.O.S. pad. Scrape the stuck on pasta or “burned
on gunk” off first, and then scrub with the S.O.S. pad and rinse well.
Soaking pans in hot soapy water first will also loosen crud for easier cleaning
later.
Your need for baking pans will be as various as your desire to bake, but whatever types of pans you buy, steer clear of two types that are currently on the market: the air filled pans and the dark coated (non stick) pans. Neither stands up to the promises they make. The air bake pans take too long to cool down which can cause drying of cakes and slower baking time for cookies. The dark coated pans produced burnt results if you don’t alter the temperature and time. Get plain old shiny pans. You may need a pizza pan, but some pizzas want to be baked right on the oven rack. A cookie sheet or two is essential if you ever plan to bake cookies. For cakes, get a 13 x 9 pan. Some come with plastic lids which are nice for keeping leftovers fresh. You may also like to have a loaf pan.
A set of mixing bowls is also a necessity. They often come in three sizes that nest inside each other.
A ceramic or stoneware casserole or baking dish with a glass lid is a good thing to have. It can be used for roasting chicken as well as making a casserole.
Use the same advice for buying a few basic kitchen utensils: get good ones, the heavier the better. They will hold up much longer and will work the way you expect them to.
Kitchen utensil checklist:
•large slotted spoon
•large regular spoon
•meat or carving fork
•pancake turner; get a nylon one for use on non-stick surfaces, metal
for outdoor grill
•ladle
•potato masher
•wire wisk
•a metal colander or large wire strainer
•rubber scraper
•a set of wooden spoons (3 usually in a set)
•potato peeler
•tongs* (especially for outdoor cooking)
•pizza cutter
•ice cream scoop
•pasta server
•cheese grater
•measuring spoons
•measuring cups
•serrated bread knife
•paring knife
•chef’s knife
•carving knife
•set of steak knives
What to stock your shelves with will depend on how much cooking you plan to do. It is, however, cheaper to cook your own meals than it is to eat out or to eat frozen prepared foods. And cooking is relatively simple, a process of following directions, having confidence, and ultimately learning by trial and error.
There are some basic items each kitchen should have. The stock will grow as you buy a special thing for this recipe or that.
Items for your pantry:
•flour (5 lb. bag stored in canister)
•sugar (same as for flour)
•oil (small-medium, depending on how much you will use)
•shortening is optional; needed for some baking
•baking soda
•baking powder
•salt (with iodine is healthy)
•pepper (splurge on a pepper mill when you can afford it)
•cinnamon
•vanilla; buy the real stuff!
•garlic powder or better, fresh garlic
•onion flakes, but use real onions mostly
•oregano
•chili powder
As you experiment with more recipes and with more types of cooking, all
of your kitchen needs will expand. If you get really “into it”
you may find yourself spending time in those kitchen supply stores in malls.
You will be hooked then!
And lastly, get yourself a good, basic cookbook. Maybe your mom has an old one she can let you have to get you started. Copying some of your favorite recipes from Mom is a good idea, too. If you ask nicely, she may do it for you.
The stereotypical bachelor refrigerator is filled with air, maybe a quart of sour milk and some carrots that do back bends. And there always seems to be some green, fuzzy unidentifable substance no one has courage enough to toss out.
A common misconception is that just because a thing is in the refrigerator, it’s fresh. But most things only last a week or two at the most in your refrigerator. Butter will last a long time, and ketchup and mustard for several months, but cheese, eggs, fresh fruits and vegetables should be used not long after you buy them. Carrots do seem to hang on indefinitely, but lettuce goes bad in no time at all. Meat must be used immediately, and deli meats keep no longer than five to seven days (3-4 for turkey).
Check all food that you buy for the words “refrigerate after opening.”
Even food in the freezer will spoil or get what is known as “freezer
burn,” which is like frostbite for food. When you store food in the
freezer, it needs to be wrapped or sealed well and used within a reasonable
time from when it went in.
Ice cream is particularly prone to freezer burn if it is not closed tightly.
Cardboard cartons sometimes have only a flap closure. To avoid bad tasting
ice cream, buy brands in plastic containers or with a tight lid.
And if your ice cream is soft or your lettuce is freezing, check your temperature
settings. Many refrigerators will require you to balance the freezer and
refrigerator temperatures.
Basic refrigerator items:
•ketchup
•salsa (once opened, this spoils fast, so use quickly)
•mustard
•mayonaise (small if you don’t use it much)
•salad dressing(s)
•butter; real butter can be kept out for a week or two
•jam or jelly
•eggs
•milk
•orange juice
•coffee (stays fresher longer in the refrigerator)
Other
Essentials
Your kitchen should also be equipped with hot pads, all cotton dish cloths, dish towels & hand towels, dish soap, hand soap, cleanser for the sink, a dish drainer, a dish pan, a nylon scrubber, and S.O.S. pads or other similar scrubber.
Small appliances include a can opener, a toaster or toaster oven, a coffee maker, and a microwave if finances allow.
Other needed additions to your kitchen are paper napkins, paper towels,
aluminum foil, plastic wrap, wax paper, zip storage bags.
You will need a good garbage can and bags to fit it.
