Basic Utensils and Cookery

The Basic Cooking Utensils

Basics for Cutting, Peeling, and Grating:
- 6 to 7 inch Chef’s Knife: I use mine for all sorts fo chopping and slicing and dicing.
- Serrated utility knife
- Serrated Bread Knife
- Serrated Paring Knife
- Knife Sharpener or Sharpening Steel
- Kitchen Shears: Great for more than you’d think! We slice pita breads, noodles, tortillas and more with ours.
- Vegetable Peeler
- Can Opener: We have a great manual can opener that breaks the seal on the cans and leaves no sharp edges. There is a wide variety of can openers available. Electric ones are probably the most prefered, but I highly recomend one like mine.
- 4 sided Box Grater
- Wooden Cutting Board
- Plastic Cutting Board

Basic Cooking Utensils:
- 2-Tined Fork
- Large Stainless Steal Spatula
- Small Stainless Steal Spatula
- Two Large Stainless Steel Spoons
- One Large Stainless Steal Slotted Spoon
- One Large Ladle
- One Large Colander
- Wire Strainers: Having a variety of sizes ranging from tea cup size to large can be very helpful.
- Plastic Spatula: Necessary for non stick pans.
- Plastic Spoon: Necessary for non stick pans.
- Metal Tongs
- Wire Rack
- Potato Masher
- Meat Thermometer: If you do cook meats this tool is essential for making sure the meat is at the right temperature for killing harmful bacteria.
- Apple Corer
- Set of 3 Stainless Steel Wire Whisks: in different sizes.
- Rubber Spatulas: in several sizes.
- Liquid Measuring Cups: 1 cup and 2 cups.
- Graduated Measuring Cups
- Ruler

Basic Cookware:
- 8″ Non Stick Skillet
- 10″ Non Stick Skillet
- 12″ Non Stick Skillet
- Iron Skillet: After Washing pour a little oil into iron skillet and rub around with a paper towel. Place skillet in warm oven and turn off. Allow to cool inside oven before storing your skillet.
- 1 Quart Saucepan
- 2 Quart Saucepan
- 3 Quart Saucepan
- 5 Quart Dutch Oven
- Stock Pot
- 8 Quart Sauce Pot
- Double Boiler and Steamer
- 13″ X 9″ Glass Baking Pans
- 2 Quart Covered Casserole
- 3 Quart Covered Casserole
- Large Roasting Pan
- Omelet Pan
- Egg Poacher
- Ramekins
- Souffle Dish
- Custard Cups

Basic Bakeware:
- Two 8″ Round Cake Pans
- Two 9″ Round Cake Pans
- Two 8″ Rectangular Cake Pans
- Two 9″ Square Cake Pans
- 10″ Tube Pan
- 9″ Springform Pan
- Bundt Pan
- Cake Tester
- Cookie Cutters
- Cookie Press
- Two or Three Non Stcik Cookie Sheets
- Two or Three Cooling Racks
- Decorating Pastry Bag with Tips
- Flour Sifter: You can use a large wire strainer for this if you do not have one.
- Jelly Roll Pan
- Two 9″X5″X3″ Loaf Pans
- Two Mini Loaf Pans
- Non Stick Muffin Tin with 12 molds
- Two Non Stick Mini Muffin Tins
- Several Rubber Spatulas in Varying Sizes
- Offset Spatula: for icing.
- Pastry Blender: A must if you plan to make perfect pie crusts, biscuits and more!
- Pastry Brush
- Two or more Tea Towels or Flour Sack Towels for baking breads and making pie crusts.
- Pastry Cutter
- Pastry Wheel: Fluted and Plain
- 8″ or 9″ Glass Pie Plate
-Tart Pan
- Metal Pie Weights: Another option is to use dried beans.
- Non Stick Pizza Pan
- Rolling Pin: Hardwood, marble, plastic, or non stick.
- Long Narrow Metal Spatula
- Candy Thermomether: A must if you plan to make delicious candies such as Divinity or Fudge.

Microwave Cooking
- Glass Cookware
- Microwave Safe Dinnerware
- Microwave Safe Glass Bakeware
- Microwave Safe Bowls, Casseroles, Custard Cups and Glass Measuring Cups
- Paper Towels: for covering food you are reheating - cuts down on messy splatters
- Plastic Wrap