# Outfitting a kitchen from scratch - Must Haves **URL:** \ **Category:** Cafe Society\ **Created:** [March 8, 2009, 2:41pm UTC](https://boards.straightdope.com/t/outfitting-a-kitchen-from-scratch-must-haves/488731 "2009-03-08T14:41:19Z")\ **Posts on this page:** 4\ **Page:** 2
**Author:** ![Critical1](https://avatars.discourse-cdn.com/v4/letter/c/3e96dc/32.png) [@Critical1](https://boards.straightdope.com/u/Critical1)\ **Post date:** [March 9, 2009, 6:08am UTC](https://boards.straightdope.com/t/outfitting-a-kitchen-from-scratch-must-haves/488731/21 "2009-03-09T06:08:02Z")
Crock pot I have a huge skillet that I got at Costco that I absolutely love, when I say huge I mean its hands down the biggest pan I have ever seen in my life, I can set it on 2 burners at one time on the stove. It works as a wok, as a skillet, I can fry up over a half gallon of egg whites at one time in it, I love that pan. also a big roasting pan is one thing I consider a must. just way to many things you can make in one not to have it. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [March 9, 2009, 6:13am UTC](https://boards.straightdope.com/t/outfitting-a-kitchen-from-scratch-must-haves/488731/22 "2009-03-09T06:13:59Z")
Are you doing appliances? Gas stoves \>\>\> electric stoves \>\>\>\>\>\>\>\>\>\> glass top stoves. ---
**Author:** ![rackensack](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@rackensack](https://boards.straightdope.com/u/rackensack)\ **Post date:** [March 9, 2009, 12:45pm UTC](https://boards.straightdope.com/t/outfitting-a-kitchen-from-scratch-must-haves/488731/23 "2009-03-09T12:45:02Z")
I have a kitchen-full of miscellaneous crap, but there’s a basic set of stuff that I use all the time and that I would have to have if I were to start over: [ul] [li]12" cast iron skillet, well-seasoned[/li][li]10" cast iron skillet, ditto[/li][li]12" non-stick heavy aluminum saute pan[/li][li]12" stainless steel skillet with _heavy_ clad-copper bottoms and decently thick sides[/li][li]8" non-stick heavy aluminum omelet/saute pan[/li][li]6.5 quart enameled cast iron dutch oven[/li][li]5 quart cast iron dutch oven[/li][li]2 stainless steel saucepans (~2 quart and ~ 3 quart) with _heavy_ clad-copper bottoms and decently thick sides, plus lids of course.[/li][li]4 to 5 quart saucepan with pouring lip and strainer lid (thin/cheap OK on this one – mainly for boiling modest amounts of pasta)[/li][li]10 quart stock pot with lid[/li][li]1.5 quart windsor-style saucepan (mine’s a heavy anodized aluminum Calphalon number that was a promotional item many years ago)[/li][li]16" anodized aluminum or stainless steel roasting pan and rack (I actually have a few roasting pans – I love the depth of the Calphalon roasting pan I’ve used for years – much less chance of sloshing pan juices out of it by accident) but I added a heavy stainless steel KitchenAid model a couple of years ago specifically because it was much shallower and thus allowed better air circulation for roasting turkeys and such in our new convection ovens).[/li][li]2-3 heavy cookie sheets/jelly roll pans – something heavy enough not to warp when you put 'em cold into a hot oven.[/li][li]1 good-quality 8" chef’s knife[/li][li]1 good-quality 3.5" paring knife [/li][li]Honing steel for the knives above (I bought a Wusthof set with just these three items – most of the other knives we’ve acquired over the years never get used, with the exceptions noted below).[/li][li]1 serrated offset bread knife[/li][li]1 other serrated knife for cutting soft fruits/vegetables[/li][li]box grater[/li][li]potato ricer[/li][li]4-6 mixing bowls of various sizes (I like having a few metal ones around for situations where I need heat-resistance – most of the others are plastic)[/li][li]KitchenAid stand mixer and sundry attachments (I use the grater and meat grinder more than most of the others)[/li][li]Large electric griddle (for making pancakes mostly – mine’s big enough for 8 small pancakes at a time)[/li][li]Wooden spoons, rubber spatulas, nylon turners[/li][li]Metal and nylon tongs[/li][/ul] ---
**Author:** ![Moirai](https://avatars.discourse-cdn.com/v4/letter/m/96bed5/32.png) [@Moirai](https://boards.straightdope.com/u/Moirai)\ **Post date:** [March 9, 2009, 2:05pm UTC](https://boards.straightdope.com/t/outfitting-a-kitchen-from-scratch-must-haves/488731/24 "2009-03-09T14:05:56Z")
One thing that will never darken the door of my kitchen again is a non-stick pan coated with Teflon. Yucky. To make a “sticky” pan into a non-stick, just remember to put cold fat into a hot pan- then add your food and it won’t stick to the pan. [Previous page](https://boards.straightdope.com/t/outfitting-a-kitchen-from-scratch-must-haves/488731.md?page=1)