Essential kitchen equipment and utensils

When you have the right tools, cooking at home becomes easy. Fill your kitchen with the following tools and you are ready to make your next meal at home.
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 When you have the right tools, cooking at home becomes easy. Fill your kitchen with the following tools and you are ready to make your next meal at home.

Pots and pans

You don’t have to buy a whole set of kitchen utensils. You can choose the best skillet from a wide variety of brands and types. Buy less, but buy the best you can afford. Quality is important, so choose sturdy pots and pans. Cheap, thin metals will warp, dent, and can burn food and you, too. Good pans can last a lifetime cooking.

Here are some kitchen utensils tips to get started:

  • 8-quart (7.5-liter) pot with lid. For boiling pasta, steaming vegetables (with an accessory), and cooking soups and stews. Be sure to choose one that you can comfortably hold when filled with liquid.
  • 3.7 liter (4 quart) saucepan with lid.  It works the same as the 8-quart (7.5-liter), but is smaller. Good to have one for when other pans are being used or when preparing a small amount of food.
  • 2 qt (1.9 liter) saucepan with lid.  To cook rice or other cereals, cook sauces, and heat canned foods or leftovers.
  • 12-inch nonstick skillet.  For sauteed meats and vegetables. If you buy a deep one with rounded sides, it can also be used for stir fry.
  • 8-inch nonstick skillet. Perfect for omelettes, eggs, or grilled sandwiches for lunch.
  • Steamer accessory.  Collapsible accessory that fits a wide variety of pan sizes.

Kitchen utensils sharp things

A good knife cuts food easier, faster, and clearer, and less likely to cause injury. The professional quality knives are made of high carbon stainless steel; they do not rust or deteriorate. In quality knives, the metal continues through the handle. Like good pots and pans, they can last a lifetime.

  • Chef’s knife. 20 or 25 cm (8 or 10 inches).
  • Peeling knife.  10 or 15 cm (4 or 6 inches).
  • Saw knife.  8 inches (20 cm), ideal for slicing bread and tomatoes.
  • Cutting board. Buy two: a plastic one for raw meat and a wooden one for bread, fruit and vegetables. Make a habit of thoroughly washing and drying all items that have touched raw meat before using them again to reduce the risk of food-borne illness.
  • Vertical grater.  It is the most versatile type of grater, generally with six different rack sizes. If you just want to scrape, it is better to use a micro-plane grater.
  • Vegetable peeler. Buy a good one with a comfortable handle.
  • Can opener. The soft cut type opens the can from the outside edge, so the lid won’t fall off inside.
  • Kitchen scissors . Useful for cutting everything from the fat in meat to the tips of green beans or peas.

Mix and lift

You don’t have to keep all your utensils in one drawer. Find a straight-sided, wide-mouthed container to easily keep your utensils on the counter within easy reach. Do not use metal utensils on non-stick utensils as it may damage the surface.

  • Wooden spoons. They are versatile yet inexpensive, so buy several.
  • Skimmer. They are made of stainless steel, wood or plastic and serve to stir and submerge in hot and cold liquids.
  • Saucepan.  To serve soups and stews. A standard-size saucepan has a ½ glass or 1 glass capacity for better portion measurement.
  • Spatula. Buy a non-metal one so it won’t damage your non-stick cookware.
  • Rubber scraping spatula. To scrape off the last of it. The silicone ones can be used for hot things.
  • Whisk.  Ideal for dressings and salad sauces. It is also useful for combining powders in baking.
  • Tweezers.  It’s like having hands that don’t burn or freeze. Buy spring-loaded ones.

Kitchen utensils other good things

These tools will make cooking from home a piece of cake. You don’t need to buy the best of the best, as any brand or variety will suit your needs.

  • Mixing bowls. For easy storage; buy bowls of at least three different sizes.
  • Measuring glasses.  Buy cups for powders and a 2-cup measuring container for liquids.
  • Measuring spoons.  With measurements from 1 tablespoon to one eighth of a teaspoon.
  • Timer  Yes, there is one on the stove, but what if you are cooking more than one thing at a time? It helps to have a portable timer in case you leave the kitchen while you are cooking something.
  • Wringer.  To strain and drain. A wire mesh that can also be used as a strainer.
  • Instant read thermometer.  For perfectly cooked meats and food safety.
  • Kitchen gloves or pot holders, kitchen rags, apron.