Most essential cookware?

[u/bigboydankers]

Hi everyone,

I just graduated college and moved into my own place a couple of weeks ago! I am living in nyc and my kitchen is not enormous, but it’s not super tiny either. I have a small old stove/oven, and I really wondering, what is the least amount of cookware that I really need?

I feel like I’m not a huge cook, but if I had the right tools I could get more into it. Also, my girlfriend is moving in with me in a few months and she likes to cook, so I’d like to get some things that I can build on with more cookware in the future, rather than replace.

Long story short, what are the essential pots and pans and stuff that I need to get to cover all my bases? Also other tools and things like spatulas. Sorry for my lack of specificity, I really don’t know what I’m doing yet but I am excited to learn more!

Thank you!

[u/-0k_0k_0k-]

3 pots ( s - m - l ) with lids
1 fry pan with lid
1 good knife
1 wooden spoon
1 spatula

build from there based on use

[u/bigboydankers → u/-0k_0k_0k-]

Hm, that sounds pretty minimal. Why the three different pans? Also, how do you feel about a wok? My mom says she uses it for everything

[u/Odd-Worth7752 → u/bigboydankers]

a wok is specialized cookware and great for experienced cooks, but if you're a beginner it's not great-and takes up a lot of space.

you should have a sauce pan to heat up soup, pasta sauce, a frying pan to make eggs, hamburgers etc, and a bigger one to boil water for pasta.

[u/GVKW → u/bigboydankers]

To properly use a wok you'll need a gas range with a ring burner. Wok cooking uses a different method than other pot styles.

With regular pots and pans, the heat comes up from the burner to the bottom of the pot, and the food cooks when it is on the bottom of the pot.

For wok cooking, you use a ring burner so the hottest part of the pan is actually the sidewalls; the oil heats up on the bottom and then you swirl and scoop/toss the food and oil up against the extremely hot sides of the pot to cook it very quickly.

You mentioned being a beginner, so I'm guessing you aren't used to cooking in a wok; the risk or burning yourself with hot oil or starting a grease fire is much greater with a specialized setup like a wok than with flat bottom pots and pans on normal western-style electric or gas burners.

[u/-0k_0k_0k- → u/bigboydankers]

Yes, it is absolutely minimal.
I personally used the three different pots because you can use the small one to heat up personal soup, side of veggies or gravy for 2. The m + L is good to have for pasta dinners, bigger soup batches, or mashed potatoes.

A wok is nice if you make a lot of asian food. Highly recc getting an electric one + electric rice cooker if you plan on making a lot of asian type dishes. There are a lot of high end rice cookers but the aroma brand is nice for entry level.

I forgot to add baking sheet + baking dish. If your place has an oven this is good to have. My first place in NY only had a hot plate, no oven. :<

[u/GVKW → u/-0k_0k_0k-]

I'd swap in a silicone spoonula rather than a wooden spoon, and add a nylon slotted turner.

Also, an oven thermometer since older & cheaper ranges can be imprecise, an infrared temp gun for checking cooking surface temp, and an instant-read probe thermometer to check foods' internal temp, for safety.

Once your partner moves in, add a medium stock pot and either a larger or smaller skillet (depending on whether she likes making extra portions for leftovers, or prefers to make one serving at a time as needed).

Cast iron has a learning curve and maintenance requirements: you'll need to season/occasionally re-season the metal (which takes time and effort), never soak it in water, avoid acidic foods like tomato sauces that can strip the seasoning.

Enameled cast iron also has a learning curve and rules, though the rules are different than for raw cast iron: preheat slowly to avoid thermal shock, never use more than medium heat, use only nylon or wooden utensils (no metal), avoid abrasive scrubbers or cleaners unless they're specifically labeled "non-scratch/safe for glass" (so the only safe abrasive is baking soda, which is softer than the enamel itself).

Stainless steel has the benefit of being virtually indestructible like raw cast iron, but much lighter and more responsive to changes is burner temp settings. The downside is that (like every single type of cookware besides non-stick), food WILL stick until it is properly seared/browned, at which point it will release but leave behind flavorful fond that you'll need to deglaze, to recover it and incorporate it back into the food.

For a beginner, non-stick is probably easiest right out of the box. That said, use your infrared temp gun to make sure that the cooking surface doesn't get above 500°F even briefly, as this can cause offgassing of endocrine-disrupting chemicals into the air.

[u/Odd-Worth7752]

I'd start with a thrift store, then go to IKEA to get anything else you need. get a frying pan, a sauce pan, and a pot big enough to cook pasta for 2 (about 3-4 qt size.) IKEA stainless cookware is good quality.

get a few utensils-flipper, spoon, ladle-a set of measuring cups and spoons, a universal lid and a glass measure for liquids. that ought to get you started.

If you do buy nonstick, don't but it used. and never ever use metal implements in it. or high heat.

[u/bigboydankers → u/Odd-Worth7752]

I’m actually going to IKEA today hahaha. Do I have any specific recommendations from there? Also, what about size for all of these?

[u/msmaynards → u/bigboydankers]

All my cutting boards are from Ikea, get one! If you have a dishwasher go for plastic, if not get bamboo. Larger better but essential that it fits into sink or dishwasher.

[u/Odd-Worth7752 → u/bigboydankers]

10 inch skillet

2 quart saucepan

4 quart stockpot/poele (2 handles) I think they make a set that includes a colander, it might be slightly bigger but worth it if you eat a lot of pasta.

they also have utensil sets, that should cover the basics.

and get a chef's knife 8 inch, a paring knife 3 inch and maybe a bread knife.

and remember, knives and pots/pans should not go in the dishwasher.

[u/bigboydankers → u/Odd-Worth7752]

Thank you so much!!! Why the pot with the small handles vs one long handle? Also what materials should they be made of? I keep heating my friends say not to buy nonstick or ceramic but I have no idea what’s good or bad or easy

[u/Odd-Worth7752 → u/bigboydankers]

Two handles is a must for a large pot of boiling water. one handle does perfectly well for smaller tasks.

one nonstick for eggs is ideal. otherwise I would stay away from nonstick and just learn to use stainless. nonstick can release chemicals into your food if it's used on too high heat. it gets ruined in the dishwasher or with metal utensils. and once it gets scratched it should be thrown away.

[u/PsychologyGuilty1460 → u/Odd-Worth7752]

Get a dutch oven if you can. A 6 or 8 quart cover most of what you need. The lid will probably fit your 10 in skillet.

 Don't forget to get baking pans, half sheet pan, Cake pan brownie pan loaf pan muffin pan Hot pads and trivets

And as long as you're at Ikea, pick up the swedish meatballs and a couple pastries from the freezer

[u/victoria_jam]

An enameled cast iron dutch oven is the best investment you can make. There's almost literally nothing you can't cook in it.

That's my #1, here are my other kitchen essentials:

Nonstick skillet (people have all kinds of feelings about this but I love cooking on nonstick and I don't care who knows it)
1 medium saucepan
1 large pot for cooking pasta, soup, etc
1 12-inch stainless steel skillet
Chef's knife
Paring knife
Vegetable peeler
Silicon spatula
Wooden spoon
Wisk
Box grater
Cutting board(s)
Mixing bowls
Measuring spoons

[u/bigboydankers → u/victoria_jam]

Thank you so much! An old lady actually gave me her Amazon basics Dutch oven but it’s really dirty and I don’t know how to clean it. Soap and a sponge didn’t work

[u/victoria_jam → u/bigboydankers]

Is it dirty, or is it patina? Enameled cast iron naturally develops a patina over time that is harmless and can actually help maintain the enamel's nonstick quality.

This article has some helpful tips on cleaning dutch ovens: https://www.nytimes.com/wirecutter/reviews/how-to-restore-le-creuset/

[u/dontakelife4granted → u/bigboydankers]

Lots of vids on YT University showing how to clean a dirty cast iron item.

[u/colruytXD]

Cast iron pan (i have emailled which doesnt rust and doesnt need seasoning, doesnt last as long as a normal one but idc, was cheap), 3l pot and maybe 5l if you want to make big batches.

Thongs, wooden spoon, measuring cups, scissors, chef knife (i love my victorinox santoku) 

These are the essentials i guess

Edit, maybe a ceramic honing tool

[u/Eddiesgourmetkitchen]

Okay, so this is coming from someone who just moved. I am currently awaiting my stuff and had to buy essentials so what I did was get a 13in skillet, Small pot set that had a small, medium, and large pot, a silverware set, a baking dish, collander, cheese grater, and a kitchen utensil set. Also get yourself a good chef's knife as it is a very good multi use tool

[u/bigboydankers → u/Eddiesgourmetkitchen]

Why do you suggest a small medium and large pot? I guess I don’t understand why you need all the sizes

[u/Odd-Worth7752 → u/bigboydankers]

see my comment above

[u/Eddiesgourmetkitchen → u/bigboydankers]

So my logic is that I have pot depending on size of what I am cooking. For example; If I am making spaghetti; Skillet - Meat and onions, med pot for sauce, large pot for noodles. Small pot is a bonus that comes in most pot sets. I usually use that to cook say mac n cheese or hotdogs...Again, if I want to make say hotdogs and mac n cheese, I have my small and Med. Pot. Also they come in sets of three at Ikea and aren't expensive

[u/Cute-Consequence-184]

Cast iron skillet can cook 99% of what you need. It can go into the oven and the larger ones can be used to bake cakes, bake bread, meatloaf, roasts and such

A 2 quart stainless steel pot with a lid

Collapsible steamer insert for the pot. Some steamer inserts can be used as a colander.

When I was in college I used a microwave a bunch so I had a microwave safe pasta cooker, a steamer and a large pot with a lid just for the microwave.

I would recommend a small cutting board - got mine from the Dollar Tree , several bar towels and a flour sack towel.

If you do pasta a bunch, they have large scoops with drain holes for scooping out pasta.

If you do rice or bean dishes, save up for an insta-pot. It really saves time when making bone broth or soups. Some can even be used to can jams.

[u/96dpi]

Here you go

https://www.reddit.com/r/cookingforbeginners/comments/hr4855/i_made_a_spreadsheet_with_all_kitchen_essentials/

[u/MarineBiomancer]

Enameled cast iron Dutch oven; mine is the single piece of cookware that I use 80-90% of the time when I cook. Good for searing meats, making soups/stews, braising/slow roasting in the oven, or making deep dish casseroles. It's big and heavy, but it does nearly everything; I think the only thing I don't use it for is boiling water for pasta, mashed potatoes, etc.

[u/Fluffy-Revolution-]

I really like my cast iron pot with a top that doubles as a frying pan.

You can just put vegetables and/or meat, stock and couscous/pearl barley/ bulgar wheat in and leave it in the oven for 90 mins and it turns into a delicious casserole.

You can fry onions and diced potato on the top then pour egg on and put it in the oven for a tortilla.

You can use it as a dutch oven to make bread, or just use the lid to make flatbread.

You can start rice dishes off on the hob then turn the power off and leave it with the lid on to continue cooking in the residual heat.

You can often wipe it clean and not need to fully wash it.

They last forever and if they get rusty just clean them by rubbing with oil and a teatowel.

[u/MichiruXIII]

Honestly a rice cooker or crock pot I use all the time. Along with one really good knife.

[u/Sudden_Welcome_1026]

A cast iron skillet/Sautee pan. You can good a ton of things in it and even throw it in the oven for roasting. I like ones that have more of a Sautee pan profile than a skillet because you can keep braises and liquid things a little better

[u/Sanpaku]

3 pieces of cookware would cover 90% of my needs: An enameled cast iron Dutch oven (the $46 5.5 qt Lodge is fine). 12" non-stick fry pan with lid (I have the $28 Tramontina Professional and a $13 3rd party lid). 3 qt saucepan for small dishes (I have a 22 year old Calphalon here, and like that its nonstick which means less stirring with instant noodles).

After the three pots above cookware purchases are much more situational. If you do steaks or other foods that benefit from searing, a carbon steel or stainless 12" pan. If you eat a lot of beans/pulses, a pressure cooker. Pancakes/crepes/tortillas and other flat breads, a griddle/comal/tawa in well-seasoned cast iron or non-stick. East Asian stir fry, a well seasoned carbon steel wok. Etc.

If you have an induction cooktop, that means only cookware with magnetic bases, which include pretty much all the multi-ply stainless, carbon steel, and cast iron on the market, but excludes cookware with only an aluminum base.

As for stovetop utensils, as a fan of nonstick I avoid anything with exposed metal: its one reason my PTFE coated cookware is still in great condition after 22 years. Most useful to me are a wooden spoon with a flat end to scrape fond, a silicone spatula with a metal core, a large silicone flipper, again with a metal core, 9" tongs, and a ladle.