UTENSILS

It is not necessary, even though it might be nice, to invest in all the labor saving and frivolous equipment designed for the home cook.

Most importantly, do not skimp on quality (rather skimp on quantity) when procuring cooking equipment. "Junky" equipment may lead to disasters in the finished products and also may well cause frustration, playing a part in causing the cook to "hate cooking."

There are many types of materials used in the production of cookware. Price does not always mean quality; some cookware commands a high price because of its appearance only. A good choice for long lasting and efficient service is a medium priced, sturdy, easy to clean stainless steel pot with a heat conducting aluminum clad bottom because stainless steel in itself is not a good heat conductor. Pots made entirely of aluminum react with certain foods containing acids and alkalis causing pitting and discoloration. Some aluminum pans are available with a coating which eliminates these problems. Copper pots are expensive and discolor somewhat. Glass cookware is breakable and enameled cookware chips. Nonstick pots scratch and some are not dishwasher safe, but are easily cleaned. Cast iron rusts easily, but if "cured" or "seasoned" before using the first time by rubbing the inside surface with fat and heating in the oven or top of stove for about ten minutes, then wiping and cleaning, it will alleviate most of the rusting problem. The more it’s used, the better!

The amount of cookware needed depends on your style of meal preparation, size of family, etc. A good idea is to start with a 1, 2, and 3 quart covered saucepan of stainless steel, a 6 quart covered saucepan (called a "Dutch Oven") with aluminum clad bottoms and oven proof handles, and a 10" cast iron skillet.

Next on the list of absolute necessities is a really good slicing knife and a paring knife. A large chopping knife is very useful, but not an absolute necessity. Sets are obtainable including these three pieces plus a thin boning knife. In the event you don’t intend to do any boning, try to purchase the first two or three mentioned separately. Knives sold in sets in a holder are not always good quality. High quality in kitchen knives is a absolute must – cutting and slicing with a dull knife is very frustrating and can easily cause injury when the operator is using the dull knife forcefully.

A high-carbon stainless steel blade is ideal; besides being stainless, it can easily be sharpened. Purchase a sharpening steel when you purchase your first knife and keep knives sharp. Plastic handles on the knives are as acceptable as wooden and easier to keep clean.

Besides the high quality knives, a cutting board is necessary. Wooden boards are acceptable once more. At one time it was thought that polycarbonate boards were more sanitary than wooden, but it has been discovered that wooden boards hold less bacteria than polycarbonate.

As you learn to cook more varied dishes, other equipment can be added to accommodate your individual preferences and style.