Re: Stocking Kitchen #2 From Scratch
TT's got it pretty well covered. I second the notion of a good piece of cast iron or two. They are cheap, you can saute, fry, bake, braise in a 10 or 12" cast iron fry pan. And, properly seasoned, they are about as non-stick as anything but a new teflon pan. While I'm a big All-Clad fan, I'm more partial to cheap, thick aluminum non-stick from Costco or a restaurant supply when it comes to non-stick. The coatings just don't last forever.
A 1.5 qt and 4 qt pot - all clad if you have the chips and want to keep them forever. Otherwise, restaurant supply grade. Maybe a 6-qt dutch oven that you can use as a soup pot. Lodge makes one that is reasonably priced.
Good 10" chefs knife that fits your hand and that you know how to sharpen along with a 3-4" paring knife are all you need. Add a serrated bread knife if you want to go all out. The Vitorinox are not Ken Onion's, but are repeatedly cited as great values. Make sure you have a steel to go with your knives. A couple of half Size Sheet Pan 18-inch by 13-inch, and a couple 1/4 size. Also available from restaurant supply places for <$15 each.
Don't forget to set aside some $ to stock your pantry with the key basics. You can always come up with a meal from a properly stocked pantry and a couple of eggs or handful of herbs and veggies.
Nick
“If today is not your day,
then be happy
for this day shall never return.
And if today is your day,
then be happy now
for this day shall never return.”
― Kamand Kojouri
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