Kitchen Equipment

Depending on how serious you are about cooking, you may want to consider purchasing good quality equipment. While this may not be for everyone (it can get pricey), it will undoubtedly make things easier for you. There are a few reasons for this. If you spend the extra money and get good quality equipment, not only will it be easier to cook with, your food will come out better. In addition, it will last you a lifetime.

I had a hard time coming to grips with this ideology, but once I switched, I wondered why I waited so long as the differences were unparalleled. I am certain you would feel the same.

The first pieces of equipment I changed were my knives. Not only is it much easier to perform tasks with good knives, but safer (as sharp as they are, believe me)! There is far less of a chance of slipping due to a dull blade, and cutting yourself. I learned this the hard way.

I extensively researched knives as to which were arguably the best knives in the industry. I narrowed it down to 3 brands which were Global, Shun, and Wusthof. Ultimately I chose Wusthof (classic series), though I am sure the other 2 brands are just as decent. I learned more about knives than I thought I ever could. Make sure that the knives you get are single piece forged, high carbon, tempered stainless steel. All of the Wusthof series are except for the Silverpointe (don't buy these).  I chose not to include the Zwilling JA Henckels since they are 3 piece and welded together. The Wusthof are one piece of steel, including the blade, tang, and handle. Excellently balanced (put your finger behind the tang and the knife will balance evenly).

Also, DON'T get all crazy and go buy a whole set. 90% of the time, the knife that you will use the most in the kitchen is a Chef's Knife (or Cook's Knife). Most sets come with knives that you will rarely use (fillers) just to make the price worth while. I bought a 2 piece set at Bed Bath and Beyond for $150. If you're on their mailing list, use a 20% off coupon and get them for $120. It consists of an 8" Chef's knife and a pairing knife. My first best purchase.

The next thing you'll want to do is look up some tutorials on how to properly cut, dice, chop, etc. Why? Because these knives are SHARP! There are hundreds of videos on the net that will show you how. It took a while for me to relearn how to properly use kitchen knives, but once you do, you become far more efficient and faster at it and with FAR less chance of cutting your finger off or injuring yourself.

Next up: Pots and Pans

All Clad. Hands down. No comparison. This is the cookware you want. And just about any professional chef would agree. They were first introduced to me by my mother and then highly recommended by the executive chef in the restaurant I worked for. It is doubtful that you will research the internet and find many chefs who disagree. In fact, many celebrity chefs who have their own line of cookware will be found using All Clad, despite their endorsements. The material they are made from is by far the best available and the technology is unsurpassed. Not to sound like a spokesperson for the company, but these truly blow away anything else you've ever used. Personally, I picked up the new stainless steel D5 line. The D5 indicates that it is a 5 ply construction of aluminum and steel. The layers of aluminum are for the heat conductivity and the layers of steel to even out the heat. Williams Sonoma is your best source for these, but if you are looking for a bargain, Ebay has some pretty good deals. Just make sure you know whether or not you're getting a "second" (or irregular). I'm told seconds are notated by an S engraved under the handle.

They conduct heat incredibly and are free of "hot spots". Hot spots are areas in the pan that get hotter than others, causing food to cook unevenly. In addition, because of their superior heat conductivity, foods come out far better. For instance, scallops in a pan with poor conductivity may not come out seared well and with over or undercooked centers, since the heat/time ratio isn't adequate. You'll either be left with a poor sear or an overcooked scallop. This pertains to many dishes that require a certain amount of heat for a specific amount of time. And best of all, they offer a lifetime warranty. So you'll never have to buy another pot or pan again.

Which pan first? Well this depends on your style of cooking. As with the knives, DON'T buy a set as it will contain many unnecessary pieces. However, a saute pan is typically the workhorse in the kitchen. You can do virtually anything with it. From saute, to searing, to sauces, to braising, or frying. A 4 qt would be ideal. The second workhorse in the kitchen is a skillet (or frying pan). If you are unsure which to get, a French skillet will perform quite a few duties as it is somewhat of a cross between a skillet and saute pan. Williams Sonoma often has a set of 2 French Skillets (9" and 11") for $150. However, the French skillets don't come with a lid (you can buy one separately). The 3 qt and 4 qt saute pan are the same diameter, but the 4 qt is deeper. The French skillet is about the same depth as the 3 qt saute pan. The french skillet has curved sides, whereas the saute has straight. Don't buy the nonstick, though it is good to have 1 nonstick skillet. My next choices would be a sauce pan, and then a stock pot. Also Le Creuset makes a very good cast iron skillet and pot.

While these may not be in your budget as of yet, I would strongly recommend saving up for them. My only regret is that I waited so long to do so. So when you're reading about them and researching them online, believe the hype. It's everything that they are built up to be and more.

If you have more specific questions on any of these, feel free to ask. :-)