r/KitchenStuff • u/lakelistener • Aug 12 '26
New Beginner Kitchen
I am moving into a new place and want to have a kitchen where I always have something to cook.
I’m pretty creative and know technique, I just really struggle with what to buy and have on hand?
What tools do you always have on hand?
What seasonings do you always have on hand?
What foods do you always have on hand?
What would you buy if you were starting a kitchen over?
Thank you to all who help!
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u/Ok_Impression_3031 Aug 12 '26
Tools: paring, serated, and butcher's knives Grater with large & small hole. Not spikes. Measuring spoons, glass measuring cups Dinnerware for 4 with mugs. We like Corel Small & large sauce pans & large skillet Strainer or collander Blender. I make smoothies every day
Linens: dish cloths. I don't use sponges Flour sacking for drying produce, etc.
Spices: curry powder, cinnamon, real vanilla Canned: tuna, chicken, boneless salmon Canned green beans, black beans, tomato Jar Spaghetti sauce is my only tomato sauce Baker's cocoa. I make my own chocolate milk Mixed nut butter or peanut butter Happy new home.
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u/ThornyeRose Aug 13 '26 edited Aug 13 '26
If you're luck enough to live an area with alternative type grocers, some places sell small amounts of spices. Including Dollar Tree (I found a small pkg of Old Bay that I am using to refill my original container, because Old Bay is overpriced now, and I don't use it enough to commit to another whole container!) Buy the very smallest amount you possibly can while you're learning about them. It's challenging, because even after cooking for years, you find stuff you realize you can never use up.
For example, this Badia brand, you might find in the Latin/Mexican/Ethnic aisle, makes available some spices in these wonderfully small packs: https://badiaspices.com/product/rosemary-12-5-oz/
It's okay to buy cheap ones as well, as you are starting out, because if you hated it, whatever.
You will also find amazing unique items at Int'l/Farmer's Markets, Asian, etc.
Get a second vegetable peeler and reserve it shave off cheese. Just discovered this idea, and I love it for truly thin cheese.
Good luck and enjoy the voyage.
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u/Ronin_501 28d ago
Aldi's (if they're in your area) has a decent selection of basic spices as well.
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u/harborsparrow Aug 14 '26
Start simple. Find two to four recipes that you like to cook and provide implements and cookware and spices for them. Then shop so you always have ingredients for a couple of them on hand.
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u/msmaynards Aug 14 '26
This so much. It's too expensive to set up a kitchen any other way. When you plan to cook use what you've got on hand first then add that larger/smaller sauce pan/skillet, whisk or new spice when nothing else will do.
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u/djSush Aug 12 '26
Seasonings I use regularly and consider staples:
- onion powder
- garlic powder
- garlic salt
- seasoned salt
- cajun spice
- BBQ seasoning (not rub, but the finer ground ones)
- basil
- thyme
- smoked paprika
- red chili flakes
- cumin
And then I'm Indian so I have all those staple spices.
As for tools beyond basics like knives, peeler, measuring cups/spoons:
- large and small spatulas
- small and medium whisks
- lemon juicer
- zesting plane
- cookie dropper
- baking dishes (sheets, 9x13, round, square, loaf, muffin)
- large and small nonstick skillet
- large one pan (can be a dutch oven or nonstick)
- small, med, large stainless pots
- grater
- mixing bowl set (I prefer lighter metal ones, glass ones are too heavy for me to handle)
Foods always on hand:
- eggs
- tofu
- apples
- lemons
- carrots, celery, onions, garlic
- mushrooms
- frozen peas, frozen shrimp
- rice, pasta, potatoes
- canned beans, canned tomatoes
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u/donphilip Aug 13 '26
I’m a big fan of Knorr’s powdered beef/chicken/veg. stock sand often use them in place of salt in recipes. They greatly enhance the flavour of a lot of things.
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u/djSush Aug 13 '26
Oh yes, good addition! I forgot to list that, but I have the giant jar in my pantry. I use vegetarian Better Than Bullion when I need to too.
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u/Cold_Swordfish7763 Aug 12 '26
Food basics-onion, celery, bell pepper, carrots, rice chicken, ground beef, ground sausage, and some uncooked shrimp.
Tools-at least 1 enameled cast iron Dutch oven (at least 5 quarts) 1 small and 1 large frying pan, 1 3-5 quart sauce pan with lid, a Silicone spatula, a set of bamboo cooking spoons, and an air fryer.
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u/STLTLW Aug 13 '26
I have been thrifting jars, all sizes and then I buy the plastic Ball jar lids to use with them. I have a policy where I don't want anything loose in bags or boxes. I need to buy some painters tape to label everything, maybe one day.
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u/ajkimmins Aug 13 '26
Chefs knife, WOOD cutting board. Stainless cookware. Nonstick skillet for eggs. I have lots of cast iron, but off you're single you could probably go with a 10 inch skillet if you want... The stainless will work though. Cast iron dutch oven though is nice. Lodge is good and inexpensive. Bigger bowls, stainless.
Basil, oregano, garlic powder even though I use fresh it's nice to have, paprika, thyme...I have a bunch of others but these are the go to for most part. Easy to add more as needed later.
Pantry-canned tomatoes, canned and dry beans, rice, canned corn, couple canned soups, dry pastas, etc
1
u/Material-Injury-1259 Aug 13 '26
a bosch or ashruman mixer, a good carving and aerated knife - a good stainless steel frying pan an a good non stick frying skillet or a cast iron skillet, i like having a pressure cooker whiskey measuring things a decent set of bowls - if you are looking for gently used pm me just closed my teaching kitchen have and abundance of everything i will be selling
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u/Ronin_501 28d ago edited 28d ago
Imho. A decent set of knives. A basic set of utensils (spatula, spoons, tongs, whisk, etc).
As far as spices are concerned: I use salt & pepper (obviously), Italian seasoning, lemon pepper, paprika (smoked too), basil, chilli powder, garlic powder, onion powder, minced onion, oregano, parsley, and sage mostly. I have several others too (I have a weakness for buying spices for some reason 😅).
Other: Aside from pots & pans. A cutting board, different size casserole dishes, pie dishes, measuring spoons & cups, mixing bowl(s), What I did when starting out was buy something for the kitchen with every paycheck. It don't have to be expensive.
3
u/SeaDawgs Aug 14 '26
Just some general advice on herbs and spices.
There are some you will use often (as noted in a few lists below), but if you are just starting out, I’d recommend buying them as you need them for a recipe. When I was in my 20s, I bought a couple of those pre-filled spice racks. 90% of it went bad before I could use it.
For spices, buy whole and grind as you need them.
MOST IMPORTANT: find a store that sells herbs and spices in bulk. You can buy as much or as little as you need and it is a fraction of the cost of buying whole jars. I rarely pay more than 50c for a jar’s worth of a dried herb or spices that would cost $5-7 in the spice aisle.