must-have

equipment

Seriously, having the right equipment is the first and best way to set yourself up for cooking success. Skip all those one-trick ponies and get some basic tools that can do double, triple, or quadruple duty.

Cookware

Baking Dishes

These can be ceramic (my choice) or glass. Always have a 9 by 13-inch version (rectangle and/or oval) as well as a small (about 1 quart) and a medium (1½ to 2 quarts).

Baking Sheets

I don’t have too much space in my apartment, so I use large rimmed sheets for all my baking needs. Usually, they’re 13 by 18 inches and have a rim that’s anywhere from ½ to 1 inch high. Cookie sheets are nice (they let heat circulate around cookies because they don’t have a rim) but baking sheets work harder.

Cake Pans

I don’t use cake pans too often. Except when making cakes—go figure! You should try to have 8- and 9-inch pans. With that in mind, you should also get a springform pan that is either 8 or 9 inches in diameter. It’ll make my No-Bake Cheesecake a cinch.

Cast-Iron Pans

As an apartment dweller, I highly recommended a cast-iron grill pan for simulating a grill indoors. Also, you definitely need a large (12-inch) cast-iron skillet for getting the perfect char on thin steaks or when you want your skillet to double as a heat-retaining serving dish.

Loaf Pan

Get a 9 by 5-inch metal one to use for meat loaf (see recipe) and homemade breads.

Muffin Pan

Because muffins and cupcakes and breakfast buns.

Pie Plates

Use 8- and 9-inch pie plates for making pies, of course, but also for toasting nuts or bread crumbs and even in place of a shallow bowl for breading chicken cutlets or fish.

Saucepans

You should keep small, medium, and large stainless-steel saucepans. Small saucepans range from 1- to 1½ quarts. Medium ones should be about 3 quarts, and large sizes can be 7 to 8 quarts. It’s nice to have one medium nonstick saucepan, but think of that as a luxury.

Skillets

You really only need one large (12-inch) nonstick skillet. An ovenproof model will handle all your nonstick-skillet needs. You should also have a small (about 6-inch), medium (8- to 10-inch), and large (12- to 14-inch) stainless-steel skillet. Plus, you’ll want either a large, deep skillet (12 inches wide and 2 inches deep) or a large enameled cast-iron braiser for cooking foods that require a good amount of liquid.

Steamer Basket

Yep, you should have one of those old-school collapsible models. They outperform all those weird sold-on-TV pieces of steaming equipment and are easy to store. Just be sure to have one with little feet to hold it up off the bottom of the pan. I use mine for steaming veggies and dumplings, like my shumai.

Countertop Equipment

Blender

I trust you have one already, but if not, get one quick! I don’t like the models that have preset buttons for soup or sauce or chopping, though I do like the ones that automatically shut off after pureeing for a preset amount of time. If you can, buy a blender that has a very shallow cup at the bottom so all your food won’t get stuck in there—that’s the worst!

Food Processor

Not too many of my recipes require a food processor, but I highly recommend that you invest in one for pureeing, chopping, and shredding. It will change the way you cook forever. Don’t splurge on some crazy, fancy model that does a billion things—stick with a basic one. I trust KitchenAid, Cuisinart, and Breville brands.

Electric Handheld Mixer

They’ve been around forever for a reason—they work! My choice is a KitchenAid 9-speed handheld mixer because it’s powerful and lightweight.

Mortar & Pestle

I don’t specify to use this in the book, but I think you should get one. It makes crushing seeds, like coriander and cumin, easier. I keep one on the counter and use it every time I roast chicken. Marble ones are beautiful, but unpolished granite ones are more effective.

Slow Cooker

I just want to remind you how awesome they are. All-Clad sells my favorite, but whichever you choose, make sure it’s 6 to 7 quarts.

Disposable Stuff

Plastic Baggies

Always have 1-quart and 1-gallon baggies on hand. They are, by far, the best way to store anything ever. Plus, if you buy BPA-free bags, you can even cook in them. I buy 2-gallon bags when I need to marinate big roasts or store huge heads of lettuce or cabbage.

Aluminum Foil

Do yourself a favor and buy large heavy-duty foil. You can use it create an easy-cleanup work surface or to cover an entire baking sheet seamlessly. Plus, it won’t tear easily.

Parchment & Waxed Paper

These papers are so insanely useful. Parchment is super nonstick and can be baked, while waxed paper is ideal for projects that don’t require heat but benefit from a nonstick surface. Why have both? Waxed paper is way cheaper than parchment!

Knives

Bread Knife

The long, serrated blade is great not just for slicing bread without squishing it, but for cutting sandwiches (ahem, BLTs) in half.

Chef’s Knife

Besides your hands, this is by far one of your most useful tools. Get a 6-, 8-, or 10-inch knife, depending on your comfort level. Seriously, a huge knife does you no good if you’re nervous holding it. Go to the store and pretend to chop. I prefer thinner blades for precision, but it’s such a personal choice.

Paring Knife

I recommend having a straight-edge paring knife as well as a serrated one. The serrated edge is nice for small projects, like cutting cherry tomatoes or small citrus fruits.

Small Tools

Box Grater

This is easily one of my most prized tools. Get a utilitarian-style one made of steel. It’ll last forever.

Brushes

Get a classic pastry brush, which is basically a 1½-inch-wide paintbrush, or a small silicone version. Both work well.

Fine Rasp Grater

The most famous brand is Microplane. They are great, but other brands work well, too, whether you’re zesting citrus or dealing with small garlic cloves.

Fish Pliers

Okay, don’t look for fish pliers. Instead, go to the hardware store and pick up needle-nose pliers. They are all you need for removing pin bones when the fishmonger forgets. (Store them in the kitchen so you don’t accidentally use them for non-food-related projects.)

Fish Spatula

These are sometimes called offset slotted spatulas and have an especially thin, flexible metal blade. This is the only spatula I have (except a giant one I use for grilling) and I use it for everything: cooking and transferring delicate fish fillets, serving vegetables, moving cookies to a cooling rack . . .

Ice Cream Scoops

Not just for ice cream. You can use them for scooping cookies, meatballs, and even chocolate truffles. Get ones with a mechanical release for even portioning. You should buy 1-, 1½-, and 2-tablespoon scoops if you can.

Instant-Read or Probe Thermometer

I don’t care how experienced you might be in the kitchen—a digital thermometer is your best friend. Even after years of cooking, I still rely on mine. Why? It takes away the need to guess. I love Taylor brand thermometers because their compact pen-style thermometer comes in a waterproof version.

Measuring Cups

You should always measure liquids in a liquid measuring cup and dry ingredients in dry measuring cups. OXO and Pyrex both make great liquid measuring cups. As for dry, look for ones that nest so they are easy to store.

Offset Spatula

These allow you to spread frostings and other foods evenly. Like many tools, you should keep small and large versions on hand.

Rubber Spatulas

Always stick with silicone ones. I like to keep two on hand: a long, skinny one that can fit through the opening of a jar and a full-size one for folding ingredients together.

Scissors

Also known as kitchen shears. Buy sturdy ones that come apart for cleaning. Wüsthof makes amazing ones.

Tongs

I like to buy large—but not too large—locking tongs with silicone tips that won’t scratch nonstick skillets but can withstand the heat of my grill.

Whisks

You should have two: small and large. The small one is great for salad dressings and sauces while the large one is nice for beating eggs and heavy cream.