Kitchen Basics: Part 1

Today we’re talking Kitchen Basics, and more specifically, KITCHEN EQUIPMENT.

I’m excited to put this series of posts together along with my wonderful best friend Marianna. We’ll be covering different topics for kitchen basics and healthy cooking staples in each post over the next few weeks.  We’ve been wanting to find a way to share information about “getting started” with a healthier lifestyle, and since Marianna has taken on her own health journey recently, she is a great resource to share ideas with.

Marianna started a blog recently- hooray!- sharing a bit about her own journey and some recipes.  I’m a big believer in “if you have a passion for it, start it!” so I am really happy to see her starting out with this project and following her heart.

KITCHEN EQUIPMENT:

These are all the basics of what one would want to get going with some home-cooked meals. We don’t expect you to run out and purchase all these things at once, but start with a few and build over time.

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Utensils and small equipment: these items are what we felt were the most helpful and frequently used in our kitchens. We included: measuring spoons, microplane, box grater, veggie spiralizer, peeler, can opener, whisk, rubber spatula, slotted spatula, wooden spoon, and measuring cups.
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Stainless steel pots and pans: good quality stainless steel pots and pans are one of the best investments you can make. Avoid aluminum and non-stick pans.
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Cast iron pan: cast iron pans will, over time, become “non-stick” as they build up seasoning. You can also get a cast iron grill pan, pictured here, that will give marks much a like an outdoor grill.
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An enamel-coated cast iron pot (a.k.a Dutch Oven) is great for soups and braises.
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A blender: good for pureeing sauces, soups, or for the (occasional) smoothie! There are many different brands on the market, ranging in price from Cuisinart on the lower end, all the way up to brand like Vitamix on the higher end. Find the one that suits you best.
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Strainers: there are many varieties. I like to have a large one and a small one. I also have an over-the-sink strainer that is great for washing veggies (not pictured).
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Mixing bowls: these are a must. Toss salad, mix veggies, mix meatballs, etc etc. I use mixing bowls every single day. I suggest getting multiple sizes such as this set pictured here. They come in plastic, glass, or stainless steel. I find the steel light and easy to work with.
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Food processor: this is great for prepping cauliflower “rice” and other veggies as well as making herb sauces such as pesto.
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Crock pot: they come in all different shapes and sizes. I use a 6-quart by Cuisinart which is pretty big but perfect for a whole chicken or big batches of soup. These can make easy meals for those who are always on-the-go.
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Hand Mixer : you might not use this quite as much as other equipment, but it’s handy for for whipping things like egg whites and for making homemade mayo.
Kitchen Basics: Part 1 was last modified: June 15th, 2015 by grace

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