• Stainless steel saucepans and stock with lids in various sizes
• Stainless steel skillets, medium and larger size
• Pressure cooker
• Stainless steel or bamboo steamer basket
• Colander
• Metal flame deflector, ideally two
• Japanese donabe pot—this is an earthenware pot used to cook grains.
• Cast-iron skillets
• Deeper style cast-iron pot used for sautéing, stews, and deep frying
• Enamel coated cast-iron Dutch oven to cook beans, grains, or stew
• Hand immersion blender for puréed soups
• Blender or food processor
• Juicer
• Porcelain grater
• Vegetable knife and paring knife
• Wooden cutting board
• Wooden spoons, spatulas, rice paddles, and cooking chopsticks
• Metal spoons
• Fine mesh vegetable skimmer
• Medium and large wire spider
• Wet and dry measuring cups specific to the ingredient being used
• An assortment of prep bowls stainless or Pyrex
• Glass bottles with pouring spouts for oil and liquid seasonings
• Water filter