Kitchen Essentials

I am used to "roughing it" in the kitchen. I remember my college days cooking on a hot plate hoping the RA didn't catch us. LOL!  My first apartment wasn't much better equipped. But now that I've cooked for a while, I've learned a few things are essentials. Why make the job of cooking more difficult when quality tools will help you succeed.

If I had to start my kitchen all over again, here are the bare essentials I would purchase first.

• A large 8 to 12 quart 18/10 stainless-steel clad stockpot. I am not a brand snob, just make sure it's heavy and well made. The stainless has to be clad around aluminum or copper for good heat conduction. (There are actually steel only pots being sold but I wouldn't recommend them.) This workhorse of a pot will cook stews, soups and steam seafood or dumplings. It will also boil pasta or potatoes for a crowd.
• 2 and 3 quart stainless steel clad saucepans. These are for makings sauces, gravy, cooking rice or vegetables.
• A 5 to 7 quart enameled cast iron dutch oven. Think about pot roast or braised short ribs slow cooking on the stove. Le Creuset and Staub are both French brands which make excellent ovens. Choose your color carefully because you will probably have this piece of cookware the rest of your life. 
• A large non-stick skillet. Eggs are just so much harder to cook when the pan is not non-stick. Low heat and plastic/silicone utensils will help keep the coating on the pan and out of your food. Calphalon makes a great 12 inch round griddle pan, but there are many great brands. Since you have to replace non-stick when the coating begins to flake, I wouldn't spend too much on it.
• A large stainless steel clad or cast iron skillet. This will be useful for searing and browning food. Lodge makes a range of nice cast iron skillets at very affordable prices.
• Silicone potholders and utensils. This material is wonderful. The thinnest potholder is enough to protect your hands from a hot pot. I prefer the spatulas to have silicone or plastic handles so I can throw the whole thing in the dishwasher.
• An 6 or 8 inch chef's knife. The brand is your preference, but I'd look for forged German steel. Avoid the lower models of the high end manufacturers as they tend to be disappointing.
• A paring knife and a bread knife. 
• Set of mixing bowls and an easy to clean whisk.
• A bakeware set from Anchor Hocking. Made in the USA and great quality.