Name your cookware 'essentials'
I'm remodeling my kitchen, and I'm almost done. I've bought an induction stovetop so I have to replace all my cookware. Up until this point I've pretty much used hand-me-down pieces and wedding gifts. At the time I got all this stuff, I was not vegetarian and knew next to nothing about cooking.
Now that I'm meat free and shaping up to be a pretty decent cook, I want some quality in my kitchen. I need a good knife and some pans. My minimalist nature (as well as my super tiny kitchen) demands that anything I buy be suitable for multiple purposes. I've been looking around on the internet to see what most cooks consider 'must-haves' for the kitchen, but find that even most of that stuff isn't necessary if you don't cook with meat.
Right now all I have a small Le Creuset dutch oven and a 7 quart stock pot that I'm willing to keep. Everything else has been tossed.
I'm pretty sure I'll be buying an All-Clad stainless 2 quart saucier and a Lodge cast iron skillet (the biggest I can comfortably hold).
Beyond that I'm really not sure.
So. What do you have in your kitchen that you absolutely could not live without? The more things you use it for (whether that is it's intended purpose or not), the better! Also feel free to name any electrical appliances that you have found make your life complete ;D
I have a set of Sabatier knives but really only use the chef's knife. I like them because they are solid metal, just comfortably molded handle. I prefer flexible thin cutting boards, less storage issue and cheap.
I think the only kitchen gadget I do not own is a rice cooker. So I say this knowing how much I use things!
Cali's Top 3:
A good chef's knife!
Kitchenaid Stand Mixer - making seitan, cake, cookies, cupcakes, frosting, bread dough, chickpea cutlets (I just wish I had attachments to make pasta!)
VitaMix Blender - smoothies, soup, sorbet, sauces, desserts (It is the only thing that makes all the tofu liquid without leaving tiny flecks!)
I love my immersion blender. It works well to partially puree soups in the pot, blend up fruits that have reduced in simple syrup, liquefy beans in the can and blend up canned tomatoes when one runs out of sauce. Would I use it to make smoothies? If it was all I had, probably. Mine does not have a dicer attachment but then I dont mind whipping out a knife and board.
@ Jane M: You should look at the Calphalon Katana series then. It's named because of the Damascus steel pattern on the blade. Still haven't used my nakiri enough to get a feel for it, but it does look cool!
@kbuettne: Is this the steamer you have? http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13383057&RN=72. And does it do brown rice well? The main complaint I see about rice cookers is they all seemed to be designed for white rice only.
@Cali: Wow, the Vitamix might be worth it just to avoid tofu flecks! Maybe when they make a smaller size...
@yabbitgirl: Thanks for the mixer recommendation. That Braun sounds like it'll be perfect for my needs.
Ohhhh those are nice knives and not a bad price at all.....your feeding my addiction!
I asked one of my instructors about ceramic knifes and he just raved about them. Then I asked if he owned any and he said no...and he didn't know anyone who did...so I am very confused. :-\
@kbuettne: Is this the steamer you have? http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13383057&RN=72. And does it do brown rice well? The main complaint I see about rice cookers is they all seemed to be designed for white rice only.
Yes, except mine has a steamer basket as well. It's like this one: http://tbn3.google.com/images?q=tbn:t4sjfzqCtX8aCM:http://images1.hdpi.com/product_enlarged/Cuisinart_RiceCooker_CRC-800.jpg
Except mine is a 4-cup, not an 8-cup. It cooks brown rice really well. I've done brown rice, white rice, jasmine rice, and basmati all with fantastic results!
You guys are giving me great ideas for my (future) wedding registry!
^-^
This isn't "cookware" per se....but I do believe it is an ESSENTIAL in any kitchen!! : basic first aid kit!!
For cuts: New skin/liquid bandage (my dollar tree sells individual use ones in 2 packs!) Band-aids for bigger ones/to protect burns as well
Burns: Pepsident toothpaste/mustard (toothpaste was recommended by a fire fighter, works fairly well; mustard was recently recommended by a nurse, and works AMAZINGLY!
And then of course there's the all time necessity: Fire extinguisher
I was just looking at woks online the other day, actually. I'm getting my own place next semester, pending acceptance to one of two veterinary schools, and I figure it's about time I do stir-fry properly. There are cast-iron ones and carbon steel ones. And, some with a frying-pan-type handle, others with just the small side handles. Anyone with wok experience here got some ideas?
I figure cast iron is probably nicer, and I don't mind inadvertently adding iron to mah foods.
I'd think carbon steel would be better. Cast iron is good for slow cooking, but for high heat wouldn't you want something more responsive? I'm just theorizing out loud since I've never owned one.
I think the handles thing is just a matter of preference. I'm a klutz and a weakling so I do better with shorter handles on anything remotely heavy, but prefer a long handle for smaller things like saucepans.
Hm, I'm reading (on wikipedia) that carbon steel are lighter, but food tends to stick more and heating is more uneven AND it's harder to season. But cast irons are either somewhat fragile (the thin Chinese variety) or real heavy (the thick Western variety, which also apparently takes a long time to heat). I'd go with cast iron, except I'm 100% clumsy... and I have a hard enough time holding up my mom's cast iron pan for any decent amount of time.
I agree about the short handles! I'd only be afraid that they'd get hot or would cause my hands to be close to the fire, but considering I won't be cooking with the insane amount of fire that they use at Chinese restaurants, I should be fine...
Burns: Pepsident toothpaste/mustard (toothpaste was recommended by a fire fighter, works fairly well; mustard was recently recommended by a nurse, and works AMAZINGLY!
And then of course there's the all time necessity: Fire extinguisher
Mustard powder or prepared mustard? All I have is expensive Dijon mustard, but I can invest in some weenie mustard if that will do.
Burns: Pepsident toothpaste/mustard (toothpaste was recommended by a fire fighter, works fairly well; mustard was recently recommended by a nurse, and works AMAZINGLY!
Mustard powder or prepared mustard? All I have is expensive Dijon mustard, but I can invest in some weenie mustard if that will do.
Prepared, and yes, the cheapo stuff works just as well!
Sweet mustard tip.
The only "cookware" I use regularly is my vitamix. If I had to choose between a stove and a vitamix, I'd take the blender.
SALADMASTER is the only and the must have in any kitchen where nutrition, safety and efficiency is of interest.
It totally changed my digestion ... something I just never thought much about until I started eating out of these magic pots.
Like a vitamix is to a blender... Saladmaster Cookware is the absolute ultimate and the greatest 'must have' in my home.
In one meal - you too will feel and taste the difference. Expensive but just like a vitamix..... wow!!!
(Plus it pays for itself about every 3 years if you cook at all - even for heating up water for tea .... a huge difference in speed and taste - and no heavy metals!!!!! )
That is my input - plus it is totally made for induction stoves let alone camp stoves, wood stoves ... any stove for that matter or just on the open fire pit at a campfire. A MUST have for sure.
Sandeecee
I love my blender, and use it pretty much daily! Also a garlic press saves sooo much time and hassle. My cast iron pan, yes that is maybe my favorite. I make a lot of nut cheeses so my cheesecloths, (if those count.) My fine/mesh strsiner for rinsing quinoa, rice, lentiilc, etc....
When I win the lottery a Vita-mix will be among my first purchases, I have heard they are wonderful.
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