Cookware: What you need and what you don’t

Kitchen utensils are always a contentious topic. I have seen chefs arrive at even the simplest kitchen jobs carrying more than it would take to maintain an average tanker (although this may not be the best use for your cookware), when all that was really needed was a knife and something to sharpen it.

So, what are the true “cookware basics,” the things you really can’t do without? Well, surprisingly, you only really need a very small amount of stuff to get going. Probably considerably less than what you already have.

All the kitchen utensils you really need are a good knife, a sharpening medium, a cutting board, and a couple of frying pans. You may prefer a little more cookware, but you can cook with just that.

Don’t get me wrong, I’m as much of a fan of a kitchen filled with mixers, blenders, appliances, and an assortment of useful, and other, gizmos as the next person.

But while good quality cheap kitchen gadgets (yes, it’s possible) like grinders and blenders give you a lot more possibilities, there’s plenty you can cook without, but a good knife – or three – is absolutely essential.

The first and most essential piece of cookware you need is a paring knife, as large as you feel comfortable with, an 8-inch knife with a blade that curves slightly to allow for a rocking motion is a good start, then a smaller knife, about 4 inches, for cutting small vegetables and a carving knife.

If you buy one that is about 10 inches long, it can double as a bread knife as well. Although there is no point in buying extra knives just to fill the pockets of the big kitchen equipment manufacturers. Actually, a set can be pretty good value and give you more for a similar amount of money. But check carefully what is in the set first.

If you can’t find a set with what you think will be useful to you, don’t buy it. Many sets come with extras like a case or wooden knife block, but try to look beyond the freebies. It’s much better to have a few good knives in your drawer than a fancy block of polished beech wood with fifteen designer knives, fourteen of which you never use, and one that isn’t the right shape for your hand and gives you blisters.

I have a small, not very expensive set of French Sabatiers that are comfortable but not as stylish as some of the more modern brands, like the Japanese globals, which I find too light, making cutting a lot of vegetables, for example, difficult. a much more difficult job.

If you learn to use them correctly, steel or grinding stone are a good way to keep your knives sharp; otherwise, there is a good selection of proprietary sharpeners that hold the knife at the correct angle as you run it through the sharpener. The pans should also be of good quality, nothing over the top, no need to spend a fortune. Just make sure they are of a good solid construction.

This promotes good even heat distribution and helps prevent things from burning. Stainless steel is a good option. A good wok, on the other hand, should be made of a thin and light steel and cost very little, but always check that it has a good, well-fixed wooden handle. The best place to buy these very useful pans is (perhaps unsurprisingly) usually your local Chinese supermarket. A good cutting board is another necessity, although two are better than one as this helps prevent cross contamination if you designate one for raw meat/fish etc. and another for things like fruits and salads.

No matter how much you think you’ll always be careful and wash them between uses, this is the best way to prevent cross-food contamination. Mixers can come in handy if you intend to do a lot of baking. But unless you make bread regularly (always a good idea), buying a good-quality, simple hand mixer instead of a heavy-duty freestanding version could save you a couple hundred bucks, as well as a lot of space on your counter.

A blender is always handy for soups and the occasional smoothie, and a grinder will give you a lot more options in using nuts etc. and will also provide a constant supply of fresh coffee for the most manic cook. A good way to combine the functions of all three is to purchase a food processor.

A good quality machine, like a Moulinex or Robot coupe, will save space and allow you to buy a much better processor than buying those items separately. There is an almost endless list of cookware you can buy (if in doubt, go to your local kitchen store and ask the owner what they think you need), but make sure you get the essential good quality cookware and it will do your cooking. easier and more enjoyable.