To excel at cooking, the first thing I recommend to all my students is make sure your KITCHEN is ready for cooking with the right cooking tools and equipment.
Below is a summary of the Tools and Equipment I recommend you have in your kitchen to get started. Check the list below to see what you're missing and click on the item to see more details.
Must-Have Cooking Tools:
These are the tools every cook MUST HAVE in their kitchen
I’ve seen hundreds of home cooks take control of their cooking when they stop guessing and gashing to tell when food is done. A digital thermometer will help you to QUANTIFY your cooking with precise final finished cooking temperatures that will tell you EXACTLY when to stop cooking.
I can guarantee that your oven has been lying to you all these years. Since controlling heat is the key to cooking, I recommend you get a second opinion on your oven temperature with an oven thermometer and improve your results immediately.
Proper portioning is the key to healthy cooking and eating. I strongly advise that you arrive at your personal portion size because then you'll save money, save time, and eliminate wasteful leftovers.
In the professional kitchen, the right tool for the right job is essential. It’s the same with the home kitchen. When you flip, stir, turn, or whisk to incorporate air, the tool you use will dictate the outcome.
Kitchen safety is as important as food safety and your cutting board has a big impact on both. I recommend having different color cutting boards for raw meats, vegetables, and cooked food to assure the wholesomeness of everything you cook.
These are the knives I’ve been using in my own home kitchen for more than 20 years. This set has the only knives you’ll need to accomplish all kitchen cutting tasks skillfully, and they’ll last a lifetime.
I get asked this question a lot: "What Pots/Pans do I need and which are the best (brands) to buy?"
Here are my favorites...
I recommend the Calphalon brand for their anodized aluminum surface that helps develop flavor while limiting the stick-factor associated with many pans, without a non-stick chemical surface, They work well with any heat source, heat quickly and retain the heat very well.
This is the exact set I use in my own home. For more advanced and skillful cooks, the stainless steel inset and composite bottom material give quick heat response from any heat source, including induction cooktops.
Many people swear by cast iron pans, and I recommend them for in-oven or outdoor cooking. Cast iron retains heat better than any material, making it the perfect material for these uses.
While I don’t recommend pans with a nonstick surface for most sauté procedures, this pan is necessary for eggs and omelets, reheating par-cooked vegetables, and pan frying starchy items that would stick to stainless steel.
Nice to Have:
These items are not essential for great cooking, but they are awesome pro tools to have when you are ready...
This is the mixer I use in my house for all baked goods, cakes, icings, mashed potatoes and any other product that a hand mixer would struggle with. The bowl raises to meet the mixer attachment rather than tilting which keeps the kitchen and mixer clean.
I use this exact model in my own home kitchen for pureeing soups and vegetables without having to dirty additional bowls. The immersion blender goes right into the sauce pan for quick work of any puree task.
No matter how good your knife skills are, you’ll never turn something into a liquid with a chef’s knife. This food processor is seen in many of the WebCookingClasses.com videos in uses from soups to sauces and ravioli stuffing.
The ability to make fresh pasta is one of the greatest benefits from the WebCookingClasses curriculum, but hand rolling and pressing can take a lot of effort. This mixer attachment makes quick work of any pasta dough task.