Essential Kitchen Tools for Beginner Cooks
Several cutting boards: Whether they are wooden, bamboo or plastic is less important than keeping them clean and dry. Use separate boards for meats and produce.
Wooden spoons: Wooden spoons are best because they don’t transfer heat and they won’t scratch the surface of pans. Plus, they are inexpensive.
A small and large whisk: Contrary to common belief, whisking some ingredients with a fork won’t incorporate enough air. Use a small whisk for vinaigrette and dressing, and a large one for aerating flour and beating eggs.
Heat-resistant spatula: Any spatula may scrape a bowl, but not all are appropriate for hot pans.
Long tongs: Keep hands safe by using tongs to lift or turn foods over heat or in an oven.
Grater: You can use a box grater for cheese, garlic, ginger or citrus fruit zest.
Glass measuring cups: Liquid volume measuring cups should be clear so you can see the meniscus, and glass will not bend or warp like plastic.
Basic pots and pans: Everyone has their personal preferences when it comes to cookware, but instead of buying a large, expensive set to start, purchase individual pans as you need them. Perhaps begin with a pair of large and small saute pans, a soup pot, a sauce pan and a Dutch oven — used on the stove or in an oven, and some call a “French oven.”
Electronic scale: While not necessary for cooking, it can help you familiarize yourself with portion sizes. Also, some recipes call for ounces instead of a cup measure.