When I moved out of my parents’ home over four years ago, I inherited hand-me-down familial cooking gear galore. After several years of cooking on my own, I’ve supplemented and weeded, yielding this list – the absolute basic tools that no cook should be without. I must urge you to never, ever, ever purchase a set of knives or pots/pans. Why? Because, they are overkill and usually less well made than individual units. You should try out the tools before you use them. Your goal is to find tools that feel comfortable, that you know how to use, and that you enjoy using. Don’t be cheap. Good tools will last you a lifetime or more – I use my yiayia’s stockpot…and that certainly didn’t come from a box.

So here they are: the 6 tools no cook should be without, in order of importance:

  1. A sharp chef’s knife. Without a knife, you might as well give up, even if you’re vegan. You don’t have to spend a bundle on a decent knife – but if you were to do so on any one tool, it better be on your blade. You won’t regret it. Find a good fit, it must feel comfortable. This entails that you know how to hold a knife to begin with. Simply, pinch the blade between your thumb and index finger on the blade above the heel, wrapping your remaining fingers loosely around the handle, in a controlled manner. Here’s a video. It should feel like an extension of your hand. If too big, it will feel awkward and will be dangerous; too small, it will feel delicate and won’t get enough work done. It must be noted that I am not responsible for any harm you incur while using your knives. With patience, care, and practice, you will improve in technique, speed and confidence. Clean your blades immediately with soap and a non-abrasive sponge or towel under warm water. Never use the dishwasher. Ever. Period. For real. Hot water will cause the blade to expand, temporarily increasing the width of your blade. Too much of this quickly leads to stress and a dull edge. Also, don’t let knives with wooden handles sit in water. They will absorb the water, dry, and crack. Dry thoroughly and store away from other objects, preferably isolated and wrapped in soft cloth. I use a cheap ($15! but good) 8-inch Chicago Cutlery knife that is one piece of solid stainless steel. It is extremely easy to clean and maintain.If buying a first chef’s knife, get a cheap one – under $50 (and even under $25 if possible). Learn how to handle it, though it might feel awkward. You will learn what to look for in your next knife, and since you didn’t drop that much money on it, its no big deal. Unless being washed or stored, your knife should never leave your…
  2. Wooden or plastic cutting board. Having a board keeps your knife sharp and keeps your counter sanitary and unblemished. Cutting on stone, porcelain plates, or metal will dull your blade faster than Hilary’s campaign is losing steam. Buy the biggest board you can afford, but consider how much space you have to use it, and what you’re using it for. A board that can be washed in the sink is nice, though wooden boards should never be submerged – they will absorb water and crack when dried. Wooden boards also need to be treated, usually with oil and or beeswax. To keep your boards clean, wash with hot soapy water and rinse. Then sanitize with either 1 teaspoon of bleach per quart of water, or 1 part white vinegar to 4 parts water. Rinse, dry, and store. Plastic boards can also be disinfected in the dishwasher – again, this is where you must consider their size. I have two restaurant-grade, color-coded poly boards, measuring : one green for veg, one red for meat. I use the red for poultry ’cause I don’t buy red meat. There are other colors, and fairly standard conventions for their use – but the key is that you know which board is used for which type of food.
  3. A honing steel. I realign my blade before each use and give it a rinse and quick dry to rid the surface of any loose metal. To realign the edge, the blade should be held at approximately 20 degrees to the steel and swept across in an arching fashion. Note: this hones the blade – it doesn’t sharpen. With regular use, the blade’s edge bends out of alignment. Imagine a really sloppy mohawk. Using your hands to guide it back into position is essentially what a steel does. Search youtube for some demos. Leave the sharpening to the pros – with daily use, you should get your blades sharpened every year or two. If feeling up for it, get a whetstone. If you do, congratulations: you’re ahead of me. I’d only do this on a shitty knife, for practice, before trying it on a nice knife.
  4. A medium-large sautée or saucier pan, 10-12 inches, heavy bottomed. Sauciers are bowl-like, for sauce making – which allows a whisk to reach the entire surface of the pan. Sautée pans have straight or slightly angled sides and usually aren’t as deep. Sauciers are more versatile; they can be used somewhat interchangeably, but each does its own task best. For either case, I prefer all-stainless, with no non-stick coating. Non-stick is more versatile, I just prefer the feel of pure stainless. If you do get non-stick, make sure you have a set of spatulas/whisks/etc that won’t mar the surface of the pan. Oh, and it should have a lid and stainless handle. No plastic means oven-safe. Newer non-stick pans are excellent and should fair well in ovens, but I’d avoid putting an older model in. I just don’t trust them. One last thing: some models come with an extra handle for two-handed carrying. Get it if you need it. I’m indifferent, but make sure its not plastic.
  5. A heavy bottomed stockpot, at least 6-quart, preferably stainless steel, also with a lid. The bigger, the better – just make sure your stove-top can handle it (it might be safer to use two burners). You can go with aluminum here. It heats up faster but do not use acidic foods with it, such as vinegar or tomatoes. Aluminum is reactive and the acid will cause it to break down over time, releasing Al into your food and pitting the surface of the pot. I avoid it altogether, except when it is used in the core (the bottom) of the pot or pan, which decreases heating time. The one I currently use is only 6 quarts, but I’m eyeing up a 20-quart model, for around $40. Anything much more than that is a waste of money. Here, the durability of the handles is important, especially for larger pots.
  6. A large bowl, either stainless or pyrex, without rubber-grip bottom. I prefer stainless, simply because glass is heavy and breakable. Bowls are useful for tossing, temporarily storage, or as a double-boiler. The rounder, the better, because it ensures even surface area is being exposed when using as a double-boiler. It also allows the bowl to turn easier, which is useful for some whisking applications. Get a nice, durable one – but don’t pass up a cheap one if it seems well-made. Collect a nice assortment.

Notice that half the list has to do with the knife. Since it’s your primary tool, make sure you have one with which you are comfortable. Here are some other important tools:

  1. Colander. Pasta, vegetables, anything that needs draining. Stainless steel, large (at least 3-4 quarts) with solid handles and an elevated base to ensure water drainage. When washing, especially after draining high-starch items like pasta, make sure you thoroughly clean where the base meets the bowl. Starches build up here and can lead to contamination.
  2. Paring knife. I prefer smaller blades (2.5-3 inches or so), as they are suitable for larger and more delicate jobs alike. That is, if you know how to use one properly.
  3. Small pot. A 1- or 2-quart pot is versatile tool for heating up sauces, water, or even scrambling eggs.
  4. Silicon spatulas. Silicon is flexible and heatproof till around 500 degrees Fahrenheit, so it won’t melt whilst scrambling above eggs.
  5. Wooden spoons. I like having a few different kinds: rounded and flat, big and small. They’re handy when you don’t need the flexibility of the silicon spatula.
  6. Pepper and spice mills. If you’ve got the loot, nothing beats a nice, tall, wooden mill…except a nice, tall, copper mill. But really, who am I kidding. I use a short, cheap, plastic one. And it works wonderfully. It has multiple settings for different coarseness. If you find them cheap, get a couple – for various spices, and for backup, in case the low cost leads to a short product life. These aren’t necessary, but convenient. A simple work around is to put a bunch of peppercorns in a plastic bag and bash with a heavy skillet, rolling pin, or wine bottle. With the last item, just be careful not to break the glass! The same goes for other spices, such as mustard seeds or cardamom.
  7. Tongs. Spring-loaded or single-piece. Avoid the cheap, flimsy ones at all costs. Expect to drop food, not only because of they heat up fast but also because of their shoddy construction.
  8. Whisk. Solid construction, closed handle. I got mine at a restaurant supply shop for under $7. It is completely stainless steel, and the handle is welded shut so liquid cant get in. Get a longer French style for all-purpose use. Balloon whisks are great too, but not as versatile because their wires arc wider and need more room to be effective. Wood handles are alright, as long as you treat them like your wooden knife handles.
  9. Strainer. I’d go larger here (8 inches or more), especially if you make stocks. A chinois is nice but usually expensive and without much benefit.