Any craftsman requires the appropriate tools and equipment in order to get a job done speedily and effectively. Exactly the same principle applies to working in the kitchen; any chef or cook needs the correct tools and equipment to function effectively. The following seeks to provide advice on the purchase of the basic items required to stock a kitchen.

BUYING KITCHEN ACCESSORIES AND UTENSILS

Saucepans etc.
These items are essential to every kitchen. There is a vast range available, at widely varying prices. Whilst it is tempting to purchase items from the cheaper end of the market, as with any thing else, you get what you pay for. Since pots and pans are likely to see a lot of action, investing a bit more is a wise idea. Good deals can be found on sets of saucepans, but it may be worthwhile to just try one to start with, before laying out on an expensive set. It is recommended that a basic kitchen should include the following:

1. Saucepans with lids. Three or four should be sufficient, ranging in capacity from one to four litres.
2. Roasting and baking pans. A 20cm by 30cm roasting pan along, with a 25 cm square baking pan should be sufficient.
3. Bowls in various sizes. Stainless steel is inexpensive. Pyrex bowls are also useful additions.
4. A large pot, with lid. A capacity of about nine litres should be sufficient for most jobs.
5. A large (preferably non-stick) frying pan, with lid.

Baking
Basic bakeware might include:

1. Baking sheets of various sizes.
2. A 25cm by 35cm baking pan (non-stick or glass). As well as single layer cakes, this type of bakeware is useful for potatoes, macaroni cheese etc.
3. Pastry pans, including pie plates, bread tins and cake tins, of various sizes.

Utensils
When purchasing kitchen utensils, bear in mind the type of cooking and baking items with which they will be used. Any non-stick finishes should be used with plastic utensils only. This will help to preserve the non-stick finish. Also, note that all non-stick finishes will last longer if washed by hand.

Recommended Utensils
  • Long-handled heavy-duty spoon
  • Long-handled heavy-duty soup ladle
  • Spatula
  • Wire whisk
  • Measuring cups and spoons
  • Wooden spoons
  • Pastry brush(es) (for spreading oil, melted butter, etc.)
Knives
The most versatile knife on the market is the so called "chef's knife." This has an all-purpose blade, about 20cm in length, used for a variety of chopping and slicing tasks. If you only buy one knife, buy this one! The chef's knife will be used most of all, so it is worth investing in one of superior quality. Experts recommend steel knives with a high carbon content. Ideally, a high-quality knife set for chopping, dicing and preparing ingredients, is recommended. Other essentials include a couple of 10cm paring knives for peeling and precise cutting along with a serrated bread knife. Preferably, store knives in a wooden block, to prevent blade damage. Never use knives on hard surfaces, as this will blunt and damage the blades. At the outset, a carving knife may prove superfluous, since many of the tasks it would be used for can be carried out with the chef's knife.

Chopping Boards
Always cut on wooden or polypropylene chopping boards, as these have a certain amount of "give," thus ensuring that knife blades are not damaged. Some cooks swear by wooden chopping boards, while just as many swear by polypropylene. It really is a matter of personal preference. One advantage of polypropylene chopping boards is the ability to have a colour-coding scheme, for, say vegetables, meat, chicken and garlic / onions. This avoids the problem of cross contamination of food and transferring odours.

Miscellaneous Utensils
Along with the items already discussed, the following are useful (some essential!) utensils for the kitchen:
  • Can opener
  • Colander
  • Metal cooling racks
  • Grater (for grating cheese, lemon zest, etc.)
  • Potato masher
  • Rolling pin (for working with pastry)
  • Vegetable peeler
    • Optional Extras
    The purchase of any or all of these appliances is, naturally, dependent on the available budget. They can, however, be great time savers, and make cooking a more pleasurable experience:
    • Food processor
    • Electric mixer
    • Blender
    With any of these appliances, it is possible to start off with a small, cheap model. However, a larger, more powerful version generally serves best in the long term.

    Food Processors
    When buying a processor, check the level of the blades as they sit in the bowl.
    The higher the blades, the less effective the machine, as a small quantity of ingredients will sit in the bottom of the bowl, underneath the range of the blades.

    Electric Food Mixers
    Heavy-duty models can handle more ingredients while performing the heaviest tasks like kneading dough. A heavy-duty mixer is equipped with a work bowl with about a four-litre capacity. It will also include more speeds and mixing functions. Some offer a "planetary" mixing action, where the bowl remains stationary while the mixer rotates thoroughly around the edges of the bowl.

    Blenders
    Look for durable glass containers. The higher the wattage, the higher the power. This is important for prolonged use, such as continuous food chopping
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